Tag: 1970’s recipes

Recipe Revamp – SS’s Stuffed Onions

 

The story for these Stuffed Onions starts WAAAAAAYYYY back to my first Pieathalon in 2015.  My pie was a Belgian Onion Pie chosen for me by the wonderful S.S. from A Book Of Cookrye.  If you are ever in need of a chuckle, giggle or even a downright belly laugh, you must check this blog out.  S.S. has a wit drier than the Sahara.  You know, I try really hard to be funny.  I feel with S.S. that it is just effortless.  A Book of Cookrye is always just so, so good! 

Stuffed Onions2Below the recipe for the Belgian Onion Pie that S.S sent me there was a picture of some little balls of delight (STOP IT. NOW! ) which I mistakenly took for a picture of the finished Belgian Onion Pies.  I assumed that the recipe was going to be some wacky Belgian reverso situation where the onion was the “pastry” and the filling was…I have no idea…crumbly pastry?

Belgian-Onion-Pie-Filling-Recipe (2)Sadly this was not the case.  But I hold out hope for the Belgians  They invented Smurfs, they can invent a reverso onion pie if they really put their mind to it…maybe after Brexit is over they’ll have some time on their hands for pie shenanigans. 

Anyhow, after probably eye-rolling and face-palming at my inability to understand the difference between a PIE and a STUFFED VEGETABLE, S.S then v kindly sent me the recipe for the stuffed onions.  Which I promptly printed and lost.  Then about six months later I found it again and made them.  They were….flawed but had potential.  I started thinking about how to improve the recipe.  After a while I made them again.  And again.  Then, earlier this year I was getting ready to post the improved version when my laptop died and I lost all my photos and my improvement notes.

However, cursed as this recipe may be, it was also like a ghost haunting me.  So, recently, despite history indicating that the Stuffed Onions post would never see the light o’ day, I made them  again. With what I could remember of the improvements. 

And they were fabby!  So tasty!

Stuffed onions3

I am still waiting for the world to implode when I post this though…

Let’s have a look at the original recipe and then have a chat about how I changed it.

Stuffed Onions recipe

  • Sausage meat is almost invariably going to have a high fat content.  Adding cream to something that is already fatty made the mixture far too greasy.  Believe me, your mouth will be coated in it and it almost feels like your whole face is smothered in a layer of grease. Mrs Dan Sartor may have been a  fan of the feeling like she had been dragged backwards through a pork chop but I do not.  So the cream is gone. As is the butter.
  • The wine does not have to be white.  I used a beef sausage and felt a red was a better match for the robust onion and beef flavours. 
  • Next…I don’t really understand inches but Google tells me that a 1/4 inch is 6mm which I feel is too much onion.  I took mine back to 2- 3 layers of onion. Which is more than enough. 
  • Depending on what kind of sausages you have you can also  add in flavourings like chilli, garlic, a teaspoon of tomato paste, or even a couple of finely chopped mushrooms (Sorry Jenny) to  the mix. 
  • Finally save some of those breadcrumbs for a little sprinkle of the top to add a little bit of crunch.  If you happen to have some dukkah to add to that sprinkle so much the better!
  • I served mine on a toasted piece of baguette.  The main ingredients – sausage, onion, bread are reminiscent of a hot dog so you could use whatever you like on your hot dogs.  I had some aioli and rocket but swap in whatever condiments you like!  Or replace the aioli with a slice of cheese.  Maybe if you are using a spicy sausage like a chorizo add some guacamole.  And throw some black beans into your sausage mix….
  • You could pretty much style this baby up into anything you wanted just by changing the type of sausage and the condiments / veggies. 

Stuffed Onions4Here’s the updated recipe.

Stuffed Onions
A modern take on a vintage stuffed onion recipe!
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Ingredients
  1. 8 medium onions
  2. 2 tbsp olive oil
  3. 2 sausages, your choice of flavour,
  4. 2 tbsp plus more for sprinkling over the top, breadcrumbs
  5. 1 handful of chopped parsley
  6. 1/2 tsp thyme leaves
  7. 1 cup beef or chicken or vegetable stock
  8. 1/2 cup dry white or red wine (your preference)
  9. 1 tbsp dukkah to garnish (optional)
  10. 8 small sprigs of thyme to ganish (optional)
Serving Suggestion
  1. 8 slices of baguette
  2. Aioli
  3. Rocket Leaves
Instructions
  1. Peel the onions and cut the top and bottom off so they sit flat.
  2. Scoop out the insides so 2/3 layers of onion are left.
  3. Finely chop half of the scooped out onion. (Save the rest for another recipe).
  4. Blanch the cases for 5 minutes then leave to dry.
  5. Heat the olive oil in a skillet then add the chopped onions. Allow them to soften and colour slightly - about 5 minutes.
  6. Remove the sausage meat from the skins and crumble into the onion mix. Cook for around 5 minutes.
  7. Drain off the excess fat and add half of the wine and the breadcrumbs..
  8. Cook for a few minutes then add the herbs, salt and pepper.
  9. Fill the shells with the stuffing mix.
  10. Sprinkle with the remaining breadcrumbs and the dukkah if using.
  11. Garnish with a ting sprig of thyme.
  12. Arrange the onions in serving dish. Pour in the stock and the remaining wine.
  13. Bake in a 180C / 350F oven for 45 minutes, basting occasionally.
  14. Meantime, toast the baguette slices.
  15. Spread with the aioli and the rocket.
  16. Top with the cooked onions.
Notes
  1. Stuffing ingredients and serving suggestions can be modified based on the type of sausages you use and your favourite condiments.
Adapted from The Cotton Country Collection from 1972
Adapted from The Cotton Country Collection from 1972
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
A huge thanks to S.S for the recipe!  Sorry it has taken so long!  Thanks also to Mrs Dan Sartor for the original recipe.  And thanks also to my sadly deceased stepfather who, when ever anyone mentioned anything stuffed vis a vis “Hey I  made stuffed onions today”  would respond by saying something along the lines of “Oh…I”m sure they weren’t that bad” or “What’s important is that you tried”.  Those jokes were running rampant through my head for entire length of this post! 

Dad  jokes are the worst! 

Until you don’t have them anymore…

Huh…Way to finish on a downer.

Ummm….looks around frantically for something to lighten the tone….

Okay, here are some rather unappetizing vintage ideas for stuffed onions!

Here’s a thrifty way to “Satisfy your Inner Man”

Vintage Stuffed Onions2I’m not sure.  I feel like my inner man would prefer a steak…

And as for this next one all I’m going to say is creamed diced carrots. 

You can fill in the blanks on that one….

Vintage Stuffed Onions1Have a great week!

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Profiteroles For Very Special Occasions

You might think that five and a bit years into this that I would cease to be surprised.  Both when things go awry and when by some stroke of mad luck things work out just as they should.  Such was the case with the Profiteroles I made on the weekend from the Very Special Occasions Chapter of The A- Z of Cooking (1977).  When the profiteroles came out of the oven looking like, well, profiteroles, there were whoops of joy, squeals of excitement and a bit of spontaneous kitchen dancing!

Yep, in this house, this:

Equals This:

http://www.laughinggif.com/view/ew0vxmklkk/56.htmlBut let’s not get too far ahead of ourselves just yet.  First.  Hello V.  And whilst we’re on the subject let’s’ all note the name of the chapter.  Not just Special Occasions.  Very Special Occasions.  Requiring very special dancing apparently.  And also requiring several goes at making something that was worthy of posting. After all, it’s a very special occasion. 

First up there was a go at Carpetbag Steak.  Now, if you lookup Carpetbag Steak anywhere on the interwebs, you will more than likely read that it is a famous  Australian recipe.  I’ve lived here virtually all my life and I have never head of it.  However, I really liked the idea of steak and oysters.  I made the recipe and it looked and tasted meh. 

Then I made a Beef Stroganoff.  Tasted good.  Looked terrible in all the photos.  I think it’s that thing that Jenny from Silver Screen Suppers told me about where brown food just doesn’t photo well.  This was about the best…

So then I made Carpetbag Steak v2.  A modern recipe this time.  Still looked and tasted meh.

I was left with a choice.  Champagne and Orange Juice.  Or Profiteroles.  And believe me . You came so close to having Champagne and Orange juice as your very special occasion meal.  Because this is what happens inside my head whenever pastry is mentioned:

https://giphy.com/gifs/bored-room-clean-clWd5ft31I23KThe profiteroles only happened because the very special occasion was a long weekend due to the Football Grand Final being the next day.  I know right.  Who has a holiday BEFORE the big day?

“It’s the dumbest reason for a holiday ever” I said.

“Come to work then” said my boss.

“It’s the best holiday ever.  Better even than Jesus being born.  Or dying.”

So anyway, on the holiday for best/ worst reason ever I got a little bored in the evening and thought that I would have a flick through The A-Z of Cooking, to plan V-Z.  The profiterole recipe caught my eye and  I realised that I had every ingredient.  And a whole heap of bravado due to being about 3/4 of a bottle of a wine in. 

Don’t judge.  That produced these.  Light as air, melt in the mouth, boozy cream filled and shiny chocolately pastry balls of deliciousness, 

The basis for profiteroles, and the reason for my hissy fit is pastry.  Choux pastry to be exact.  I have made choux pastry exactly once before.  For a recipe called Cherry Fritters from The A-Z of Cooking.  Don’t bother searching the archives for them.  They were a total disaster and I didn’t post them.

But choux starts with a roux…actually no. According to The A-Z of Cooking choux pastry starts with 63g of flour.  Yep.  63.  Not 60.  Not 65.  63.  And seeing as this was a very special occasion, 63g of flour it was.

Profiteroles5This became this:

Which became these.  I couldn’t find a piping bag and my piping skills are non-existent so I just blobbed spoonfuls of the pastry onto the tray.  Also, I wasn’t really expecting this to  work.  And need I remind you about that bottle of wine that was now 5/6’s gone?

Well, slap my arse and call me Charlie if those funny looking blobs didn’t turn into these.  They’re shall we say  “rustic” but on a scale of one to ten of  being recognizable as profiteroles, they have to be at least an eight.

Profiteroles 10So then fill and ice and sprinkle and you get these: (even more profiteroley).

Profiteroles 11

Here’s the recipe direct from The A-Z of Cooking:

Profiteroles 12I tweaked the recipe by swapping out the rum for Amaretto and adding some sprinkles.

Make, eat, enjoy, do a little dance of sheer pleasure. 

http://www.laughinggif.com/view/ew0vxmklkk/56.html

And have a great week!

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Sickeningly Good Chicken Chowder

Huh…in case you’re wondering why it’s two for one day here at RFFMT, it’s because I only realised that I hadn’t posted this recipe for Chicken Chowder which I wrote weeks ago, when I went to post my Pieathalon recipe.  So here is my belated Chicken Chowder.

Enjoy!

The A-Z of Cooking has not been kind to me recently.  So, even though I  LOVE soup and we are in the middle of winter so it’s perfect soup weather, I had my hesitations about trying something from the chapter called “Soups to Make a Meal”.  There were three options.  Lentil Soup, Minestrone and Chicken Chowder.  I feel like I  just made George Harrison’s Dark House Lentil Soup, the picture of the minestrone looked vile – and the recipe called for weird inclusions like turnips, parsnips  and swedes which have their place (which is mostly in the garbage) but never in a minestrone.  Not on my watch anyway.  So Chicken Chowder it was.  

At the time, i wasn’t overly concerned that there were no photos of the said chicken chowder.  You can’t photograph everything right?  Well, not in 1977 anyway.  As I was to find out, the omission quite possibly had more to do with a factor of the chicken chowder rather than any sort of 1970’s austerity measure.

Chicken Chowder 1

Before we get to the lows, let’s talk about life (and soup) highs.  I was immensely proud and somewhat baffled by being named one of Feedspot’s Top 100 food bloggers of 2017.  I’m still waiting for an email saying something along the lines of “Sorry Ms Fryer, there has been a terrible mistake and we have dealt with the offenders appropriately”  but in the meantime?  I’m doing a happy dance!

Awwwwww……he wasn’t even my President and I miss him to death!  How adorable is his happy dance?  And that cheeky little smile at the end?  Too.  Much. 

But I digress.  Chicken Chowder.  The highs.  This tasted deeeee – licious.  It was everything you want in a hearty winter soup.  Tasty, thick, creamy, filled with chicken and veg…..perfect comfort food to combat the cold weather blues!

Chicken Chowder 2So much for the highs.  What they don’t tell you in food blogging school…or maybe they do, I wouldn’t know, is that sometimes, things that taste really good – (Souper anyone?  Anyone?  Am I ladleing it on too thick?  Do I need to take stock?) sometimes just look a little bit shit when you try to photograph them.  Which is why I spent WAAAAAAAYYYYY   too many hours trying not to make my chicken chowder look like big bowls of vom.

Oh.  My.  Lord.  

The very things that made the chicken chowder delicious – creamy, chunky, diced veg….all combined to make the first….hmmm…let’s say 20 photos….. all look like someone had just thrown up rather neatly into a plate.  I really, really hope that the photos I ended up with don’t share that attribute.  But just in case you think I exaggerating, I will post one of the early versions right at the end.  Kind of makes me think that The A-Z of Cooking knew what it was doing when it conveniently didn’t have a photo of this hot mess!

Chicken Chowder 3

I used carrots, leeks and potatoes as my root vegetables.  Otherwise, here is the recipe direct from 1977!

Chicken Chowder Recipe

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  Ye of faint stomachs, look away now…here is one of vomitous photos.  

What a difference a bowl makes!

Chicken Chowder 4

 

 

Fluffy Lime Pie – Whip It, Whip It Good

Ladieeees and gentlemen…it’s that time o’ year again. The time where we put our pies in the sky…or at least the cloud….and celebrate Pieathalon IV.  I am celebrating this year with a recipe from Mandee over at https://vintagerecipecards.com/ called Fluffy Lime Pie.  This year, there are 12 bakers in the field, or as our beloved organiser Yinzerella called us, The Dirty Dozen!  All pie assignments are at the bottom of this post so please visit all the other bloggers and bakers!.  John  from The Food and Wine Hedonist got my assignment so please pay him a visit, if only to commiserate.  There were two versions, I can’t wait to see which one he chose!

4th pie

Five Things You Need To Know About Fluffy Lime Pie

  1. First up. For a vintage recipe Fluffy Lime Pie is weirdly modernly deconstructed in that it is not so much a pie as…..well, it’s a whole heap of filling with a sprinkle of crumbs on top.  Which is fine by me.  I’m all about the filling.  In fact this could be my perfect pie! 
  2. Fluffy Lime pie is perfectly, ridiculously, gloriously vintage in name alone, if nothing else.  No one today is making a Fluffy anything.  Personally, I blame that bastian of 1980’s cocktails the Fluffy Duck which pretty much ruined the reputation of Fluffy food for good.  Today my friends we are bucking that trend and putting Fluffy food back where it belongs!  Viva le revolution.
  3. For those of you, like myself who are carrying a few extra winter kilos?   This one is definitely for you.  For the Fluffy Lime Pie weighs (pun totally intended) in at less  than 100 calories per serve!
  4. We don’t have Graham crackers in Australia so I used a mix of crushed up Marie biscuits, ground ginger and a little bit of cinnamon for my “crust”.
  5. Here is a Fluffy Lime Pie from 1975!

Fluffy Lime Pie - orig

And here is mine:

fluffy lime pie 6

Hellloo twins!

I am utterly dumbfounded that this recipe worked.  I honestly did not think I would have a pie to show.  Why?  Well the base of Fluffy Lime Pie is whipped skim evaporated milk.  Which, in my head should not whip.  Because isn’t’ it the fat in cream that makes it whip?  And doesn’t low-fat evap by it’s very definition not have fat to whip?

By the way, the word whip appears in this post more times than it does in Fifty Shades.  Trigger warning disclaimer over.  Let’s get whipping!

So anyway, I put a flower pot on my head, Devo Style and whipped up my evap and lo and behold, it whipped up good!
Fluffy Lime PieNext up, some low-fat lime jello needed to be whipped up with some hot water and ice cubes. 

For your own safety do not add ice cubes into the bowl of your stand mixer.  The first ice-cube will hit the blade, fly out of the bowl and smack you right in the eye. Which should be enough for most people.  However, if you 

a) are undaunted by a pending black eye

b) like to live on the edge

c) have never heard of the phrase “once bitten, twice shy”

By all means add a second ice-cube into the mix.  It too will fly out of the bowl, this time missing your face but startling one of the dogs.

It’s about this time you should realise that whipping those ice cubes should probably be done by hand!  Taking out your trusty whisk, you can pause to wonder briefly how long it’s going to take for these ice cubes to melt?  Is this a ploy to make you exercise and hence enhance the low calorific benefits of the Fluffy Lime Pie?

Fluffy Lime Pie 2It actually didn’t take very long at all.  Then, yep, you guessed it.  More whipping….

 

Then you add the milk back in and….

 

A few minutes later you have this:Fluffy Lime Pie 5A few more additions, sugar, lemon juice and zest and you are done!

You can now swap the whipping for a bit of grinding…

And after you are done with that you can crush up some biscuits and sprinkle them over the top!

This is so pretty!!!  The pale green colour is gorgeous!  And the fluffy texture with the crumb is delicious!Fluffy Lime Pie 7 (2)

The downside is that metallic taste that comes from the artificial sweetener in the low cal jello.  Personally, if I were to make this again…I would use regular jelly and not add the sugar at the end. Here’s the recipe  in case you want to have a try!

Thank you Mandee for the recipe, this was a blast, so much fun!  Thank you as always Yinzerella for the invite and thanks to all the other bloggers who make this such a great annual event!  Same time next year?

The Dirty Dozen Pieathletes:

PS – The tablecloth above may also contain a little hint as to where I’ll be this time next week!  I’ll be away for around a month and will not be blogging but please follow me on Insta to see trip pics!

See you in August!

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Walnut Spice Sandwich Cookies

Oh boy, the A-Z of Cooking is not being kind to me lately! As we near the Z end of the alphabet there seem to have been a lot more fails.  Today we arrived at “S for Spicing it Up” and a Walnut Spice Sandwich Cake which was so dry that I made it into cookies.  The Walnut Spice Sandwich cookies were a big step up from the cake but let’s just say that I won’t be in a great hurry to make them again.  At least they look kind of pretty…in a totally lopsided way!

Walnut Spice Cookies2And oh yeah, I made it back from the city of serial killers intact!  Adelaide was heaps of fun….and it was great to be away with these girls!

AdelaideAh, but I digress.  Where were we?  Oh yeah….Walnut Spice Sandwich cookies not cake.  Walnuts, spice.  Kind of meh…let’s not speak of them again…

Walnut Spice Cookies3Except for this.  Just in case you think it’s me, here is the picture of the so-called cake from The A-Z of Cooking.  I feel the dry texture of the that prompted me to turn my “cake” into cookies is as well represented here as it is in my efforts. 

Walnut Spice Sandwich CakeAm I right?  You might be wondering why i chose to make something that looks quite so unappetising. Well, so am I.  The main reason was that there were only three recipes in this section.  The cake, a beef curry and a rice casserole.  Given I posted a curry not so long ago that  was out. And the rice casserole was loaded with green pepper which I don’t really get along with.  The cake seemed like the best option.  In retrospect the rice casserole sans the green pepper  might have been a better choice. 

The second reason was that the method of making it was somewhat weird.  I’ve made a LOT of cakes in my life and this was the first where I had to beat the eggs and sugar in a double boiler.  And you know what?  As the results prove there’s probably a very good reason why this doesn’t happen more often!  If you would like to make a cake via an odd method here’s the recipe:

Walnut Spice Sandwich Cake RecipeComing up next time, another “souper” pick from  The A-Z of Cooking.  Til then, have a fabulous week!

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