Tag: 1970’s food

All The Z’s – Part 2 – Zakusi, My Way

For today’s venture into the world of food that starts with the letter z, we are travelling both to Russia and back to one of the first books I  ever featured on this blog – the totally bonkers Food For Lovers by Kellly Brodsky.

 The Zakusi were the perfect option as I have been waiting for an opportunity to use a gorgeous deviled egg dish given to me by my gorgeous friend Ali! 

Zakusi1

How adorable is this? But you know what’s really weird?  Sometimes I look at this photo and the eggs are concave (as they should be) and sometimes they look convex…

Zakusi2

But first, let’s talk about Food For Lovers. You can get the whole crazy by clicking the link above.  But for a tiny dose, read on.

The Zakusi recipe comes from the Freddy Finikin chapter.  The what you ask?  

Well, each chapter in Food For Lovers is named for a specific type of potential suitor – and provides the dishes to woo them – the way to a man’s heart being through his stomach and all…

Zakusi3

Here is part of the description of the Freddy Finikin:

Picky eaters make lousy lovers, so they say, and perhaps abstinence from gastronomic delights goes naturally hand in hand with lack of enthusiasm for amorous pursuits…The woman who falls for such a man is either unaware of his finickiness, or trapped,  or mad, or maybe she prefers to read in bed.

Brodsky then goes on to suggest that food to tempt a Freddy might include:

“Erotic cookery, the subtle use of aphrodisiacal dishes….eggs, caviar and roe”

Zakusi5

And in specific relation to the Zakusi 

“If his romantic inclinations are antiseptically bleak, stuff him with some potent Russian caviar, and before you know it he will be flinging himself into some exciting Cossack high kicks on the kitchen table, and perhaps in the boudoir”

So, if you want your fussy eater cavorting like this guy in the bedroom (and who wouldn’t?) then Zakusi is for you! And him. 

The original recipe reads like this:

“Take as many boiled eggs as you like, cut in half lengthwise and remove the yolks. Now fill the whites liberally with Russian caviar, sprinkled with lemon juice.  Arrange eggs on your brightest platter and decorate with a little bit of chopped dill, white onion and chopped tomato.  Top with a dab of mayonnaise, a sprinkle of egg yolk an paprika.   Now bring on lashings of chilled vodka in those crazy little glasses and lots of richly buttered black bread.

Well, we’re not doing that because do you have any idea how much Russian caviar costs?  

Zakusi4

But we’re going to take the elements and make something equally delish!

Zakusi
A delicious version of a classic Russian hors doeuvre
Write a review
Print
Ingredients
  1. 5 large eggs, boiled
  2. 2 tbsp mayonnaise
  3. 1/2 chopped tomato
  4. 1/4 finely chopped red onion
  5. 1/4 tsp smoked paprika
  6. 2 tsp chopped dill
  7. 3 tsp salmon roe
  8. Salt and freshly ground black pepper, to taste
Instructions
  1. Halve the eggs legnthwise and carefully scoop out the yolks.
  2. Place in a bowl with the mayo, tomato, onion, paprika and half of the dill.
  3. Season to taste.
  4. Scoop this mixture back into the egg whites.
  5. Top with salmon roe and the remaining dill.
  6. For an authentic Russian feel, serve with vodka and black bread!
  7. хороший аппетит*
  8. *Enoy your meal in Russian
Adapted from Food For Friends by Kelly Brodsky (1973)
Adapted from Food For Friends by Kelly Brodsky (1973)
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
Zakusi7

So tell me?  Do you see the egg holes on that dish as concave or convex?

And what’s your favourite food starting with a Z?

Have a great week!  

Signature 1 Vintage Valentine Quick as Wink2
 

Lamb Kebabs Without A Herbed Sauce

The original name of this recipe in The A-Z of Cooking is lamb kebabs with herbed sauce.  Except I needed a bowl to make the salad and in a moment of madness threw out the marinade so I could wash and reuse the bowl it was in. 

About ten minutes later I went to make the sauce…”Hmmm…better get started on that sau…..oh….oh….” The marinade which is the basis for the sauce…oh, who am I kidding, it is the sauce, heated up was at the bottom of my bin bag and now covered in onion skins, an empty can of cannellini beans and other detritus.  Oops. 

There was no yogurt to make some more and really, any sauce/ marinade I had made in the moment would have also lacked the lambiness that would have come from marinating those chops for a good 24 hours. 

Lamb Kebabs

Despite the lack of sauce, the chops had sat in the herby marinade for ages and I made not one but two of Sabrina Ghayour’s Salads from Persiana to go with the kebabs and they both had heaps of herbs, so I’m calling “H is for Herbs” done.  It’s just a shame I made these before the start of the Persiana Project so these will not count towards my numbers.

These lamb kebabs are delish!!!.  I used lamb chops instead of diced lamb because that’s what I had.  I also really wanted the meat to stay tender and I thought that rendering the fat off the chops as they cooked would do that.  Combined with the marinade, this worked a treat.  Even though they were fairly big chunks of meat the chops were incredibly juicy and tender.

Lamb Kebabs2The lamb kebabs were a colourful, fun meal and quick to cook and so pretty with all the different vegetable colours. I will definitely make these again. And maybe even make the sauce next time – I’ll keep you posted!

Lamb Kebabs3 The veg I used were mushrooms, red onion, red peppers out of a jar, cherry tomatoes and green olives because that was what I had on hand.  Zucchini would be nice here or eggplant or tiny par boiled potatoes – really whatever veggies you like could be used!

The marinade / sauce contained tomato juice which seemed weird to me.  I would have normally used tomato paste. 

And with the lamb kebabs we are done with H in the A-Z of Cooking! There was also H is for Home Baking but I already made the brioche here.

Here’s the recipe for the lamb kebabs, I would love to know if you make these with the sauce!

Lamb Kebabs 1970

The two salads I made from  Persiana were:

Turkish White Bean Salad

Tomato Salad With Pomegranate Molasses (PS,this links to an awesome blog which you should all be reading)

Have a wonderful week!

Signature 1 Vintage Valentine Quick as Wink2;

MFCB 13 – Missing from the Modern Part 3

It seems fitting that for the 13th (and last) part of this series that we hit what has to be the weirdest photo in The Margaret Fulton Cookbook. I’m not even sure where to start with this one….

  • This lady’s incredibly hairy arms?
  • The weird tan line across the back of her wrist?
  • Why would you put your thermometer in the meat and then rub the salt over it.  Surely it’s just going to get in the way?
  • What is that even doing there? Don’t you take the temperature during cooking not before?
  • Why would you even want a photo of someone rubbing raw meat?

So many questions.  So few answers…it boggles my mind!

It seems so right…and yet so wrong to leave you with this image but I’m back from holidays and normal (or what passes for it ’round here) transmission will resume shortly!

Missing From The Modern 3
Missing From The Modern 3

Have a great week!

Signature 1Vintage Valentine Quick as Wink2

 

The Margaret Fulton Cookbook 11- Fish

Fish…is fresh when the eyes are bright, the flesh is firm, the gills red and the scales do not come off easily.  Fish should smell of the sea.

The biggest crime is to overcook fish.  Whichever method of cooking you choose, watch your fish with loving care, serve it with a glad heart and a touch of parsley, a wedge of lemon or a dash of paprika”

– Margaret Fulton

Fresh lively vibrant seaood

THEN:

 

Fish  - MFCB 1977Yikes!  So much fish, none of it looking all that appetizing.  And that fake background of the sea.  Because that’s where fish comes from kids.  Just in case you didn’t know….

NOW

I really want to be on a beach somewhere watching the sunset and eating some fish and chips as mouthwateringly delicious as these. 

 Margaret Fulton's Fish and Chips

Margaret Fulton’s Fish and Chips

 

What do I love about this photo?  The crispy fish, the sharp salt crystals, the hazy tartare sauce in the background, the muted colour sheme that makes the fish, the chips and the lemon just pop…so, in short everything!.

Hope your having a great week!  Now go eat some fish and chips…you know you want to!

 

Signature 1 Vintage Valentine Quick as Wink2

 

Cucumber Catamaran with Carrot Paprika Balls

They say the devil will find work for idle hands to do.

And when I say they, I mean Messrs Morrissey, Marr…and….ermmmm…. the other two.  AKA The Smiths.  I’m not sure where the original quote for that comes from.  Shakespeare? The Bible?

Wouldn’t it be fabulous if I had a little box and I could type questions into it and get almost instantaneous answers to questions like who were the other two and where did that quote come from? 

But, no time for that sort of sorcery right now….these idle hands built a boat!!!

Not a real boat, I haven’t spent my holidays tinkering around the backyard with a hammer and some hickory barky bark, but a boat nonetheless.  A catamaran to be exact!

Remember when I made the Hayman Island Chicken Salad? That post contains this photo amazing photo of a catamaran table. 

Hayman Island BuffetAnd now, in the spirit of a Russian Doll, imagine a  smaller catamaran.  Maybe one that could be placed on the catamaran table, filled with some cheesy balls o’ goodness.

Et voila…

Cucumber Boat 4The cucumber catamaran. 

Now, I”m not saying she’s the best looking boat in the world.  She’s a bit wonky.  But she is quite obviously a boat. 

Cucumber Boat 3In case you need some work for your idle hands, here’s how to make your own:

 Cucumber CatamaranThe paprika carrot balls weren’t bad either…recipe below…

The Smiths are one of my favorite bands ever.  I spent countless hours of angsty teenage emotional turmoil locked in my bedroom listening to “How Soon Is Now” and “There Is A Light That Never Goes Out”,  countered only by and the sheer manic malicious exuberance of “Panic”.

So here’s a little treat for me you!

This week,  I’ll be “spending my warm summer days indoors, writing frightening verse to a buck tooth girl in Luxembourg”…

Otherwise known as doing this. Which I guess makes you my bucktooth girl. 

Where ever you are.

Have a great one!

Signature 1 Vintage Valentine Quick as Wink2
    

Paprika Carrot Balls
A yummy retro appetizer, best served in a Cucumber Catamaram
Write a review
Print
Ingredients
  1. 1 large carrot, finely grated
  2. 150g cream cheese
  3. 1/4 cup finely chopped toasted walnuts
  4. Smoked paprika
  5. Salt & Pepper
Instructions
  1. Mix carrot, walnuts, and cheese.
  2. Season to taste.
  3. Form into marble sized balls.
  4. Chill.
  5. Lightly dust with paprika.
  6. Serve in a cucumber catamaran with crackers as an appetizer.
  7. Alternatively, serve with grilled meat.
Notes
  1. I used a Herb and Garlic Boursin to boost the flavour in my balls.
  2. Feel free to snicker at will.
  3. If you don't want to make the boat, these can be served in a lettuce cup.
Adapted from Rosemary Mayne-Wilson, Salads For All Seasons
Adapted from Rosemary Mayne-Wilson, Salads For All Seasons
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
Follow
Get every new post delivered to your inbox
Join millions of other followers
Powered By WPFruits.com
Follow

Get every new post on this blog delivered to your Inbox.

Join other followers:

Optimization WordPress Plugins & Solutions by W3 EDGE
%d bloggers like this: