Magazines - Retro Food For Modern Times

Category: Magazines

11
Feb
2023

Girl’s Night – February 2003

categories: 20 Years Ago Today, Cocktail, Duck, Fish, Magazines, Tuna, Vodka, Watermelon

Hello Friends! This week we are stepping back in time to February 2003 via Delicious magazine. It just so happened that the topic that came up in my random generator was Girl’s Night. So it seemed like a perfect opportunity to tie this into Galantine’s Day.

Before we get into that, let’s set the scene for February 2003. The month started with “Beautiful” by Christina Aguilera topping the charts. This was replaced by Avril Lavigne with “Im with you” for the remainder of the month. Number one in the box office was “How to Lose A Guy in Ten Days” and the best-selling book this week was The Lovely Bones by Alice Sebold.

My menu has somewhat of a pink theme which seems fitting for a Girl’s night but the content is definitely adult, starting with a watermelon vodka cocktail!

Watermelon Vodka Cocktail

This was so simple! I added a little squeeze of lime into the watermelon and vodka mix as I felt it was a bit too sweet / one note without it. It was super refreshing and made the most of our lovely summer produce! Be careful though…too many of these and you’ll be slurring

I am beautiful no matter what they sayWords can’t bring me downI am beautiful in every single wayYes, words can’t bring me down, oh noSo don’t you bring me down today

into a pretend mic and telling all your gal pals how much you love them before dessert!

Watermelon Vodka Recipe:

Beetroot Confit and Marinated Goat’s FetaTarts

I didn’t make these because I pretty much hate beetroot. To me, except for one Beetroot Tzatziki which I love, it tastes like dirt. The funny thing is though, it is something I really want to like. So I keep trying to make things with it in the hope that I will find the magic recipe that turns that switch in me from off to on. In this instance, I love the look of the pastry dotted with poppy seeds, the shape of the tiny little black dots echoed in the round of the goat’s cheese, and the gorgeous crimson of the beetroot in between.

Confit Beetroot and Goat’s Cheese Tarts Recipe:

Tuna Carpaccio

I loved this!!! It was so good! (one thing, I completely forgot to add the cucumber to this!). Also, I had no mixed baby cress so I subbed in watercress. When I was in Darwin recently, we went to a restaurant called Pee Wee’s at the Point for the Fussiest Eater in the World’s birthday. There, I had a buffalo carpaccio which was one of the best things I have ever eaten in my life! That dish came with a Hot English Mustard Mayo which inspired me to add my own mayo to this carpaccio. I made a Wasabi Mayonnaise (you can see a little dab of it front and centre in the above photo).

Here is a pic of that buffalo carpaccio. Just looking at it makes we want to go all the way back to Darwin so I can eat it again!

Tuna Carpaccio Recipe:

Baby Tiramisu

These look adorable! And despite not being pink, they are the perfect way to end the evening…or to snack on as you are settling on the couch to watch a dvd or two! And because they are tiny, you can eat one and still fit into a dress just like Kate Hudson’s in “How To Lose A Guy in Ten Days”!

Baby Tiramisu Recipe:

My Nigella Moment – Duck with Berries

For first-time readers, this refers to the moment at the end of Nigella Lawson’s cooking shows when she sneaks back to the fridge to have another bite of something delicious. In the context of these Twenty Years Ago posts, it is something contained in the magazine that does not fit with the overall menu theme but I’m sneaking it in either because I made it and it was really good, or I just didn’t have time to make it!

This month, my Nigella dish is Duck with Berries which came from an article on romantic food to cook for Valentine’s day. It was so good! Timing is so important when cooking duck and this recipe nailed it!

Duck with Berries Recipe:

Delicious Magazine certainly delivered on the Girl’s Night Menu!

Please let me know if you make the Beetroot Tarts. I am so intrigued by them! And also, if you are old enough to have had a girl’s night in 2003, would this have been the menu you would have chosen?

If you would like to contribute a theme, please let me know, I’m up for any challenge you can throw at me!

And happy Valentines, Galentines or however you want to spend the coming Tuesday!

18
Dec
2022

Rose Petal and Nasturtium Leaf Salad

categories: 1990's recipes, Edible Flowers, Magazines, Roses, Salad, Vogue Entertaining & Travel

Hello friends and welcome to the latest edition of Things Posh People Ate in the 90s. This week’s fancy dish comes from the pages of Vogue Entertaining from March 1990. And what could be posher than a salad made of flowers? Or more pretty? This Rose Petal and Nasturtium Leaf Salad would make a lovely addition to a spring or summer lunch.

This would also be a delightful addition to your Christmas dinner table, ideal for a girl’s night or a romantic dinner à deux! The rose petals don’t add a heap of flavour (that comes from the rosewater in the dressing) but the nasturtium leaves are nice and peppery. The pea shoots bring some freshness, the olives some briny bitterness, and some depth to what is otherwise pretty much all sweetness and light. The orange dressing is refreshing and not too sweet.

Also, if like me you do not grow your own roses or nasturtiums, please make sure they come from a reputable source and have not been sprayed with any pesticides or other things you do not want to eat! My petals and leaves came direct from my mum’s garden.

Rose Petal and Nasturtium Leaf Salad – The Recipe

Additions

You could add any (or all) of these to this salad depending on your preference or how big you want your salad to be:

Toasted flaked almonds for some crunch
Goat’s cheese for some creaminess
Wafer thin slices of fennel for crunch and a little hit of aniseed

Serving Suggestions

Vogue Entertaining serves this with a seafood salad with a creamy pesto dressing. Far be it for me to contradict them but pesto can pack a punch of flavours (which s what makes it so delicious) but may overpower the delicate nature of this salad.

I would go with

Chicken – either poached or roasted
A grilled salmon fillet or
Some grilled prawns or scallops

Fun Facts

The article containing the Rose Petal and Nasturtium Leaf Salad was called Culinary Canvas and featured the artist Mary Pinnock.

“I dig cooking with them because they are so available,” she says, reaching through the kitchen window and plucking a handful from a hanging pot.

Mary Pinnock on nasturtium leaves.

I had a quick look online for Mary and you can still buy her artwork for a very reasonable price. This one, featuring nasturtium leaves has a price guide of only $150-250 which is an absolute bargain! If it was actually for sale I might be tempted to buy it myself!

Have a great week!

04
Dec
2022

Spicy Mac And Cheese Bites

categories: 20 Years Ago Today, Magazines, Pasta, Prosciutto, Salami, Super Food Ideas

How many of you have ever had a horror day on the cooking front? The day when nothing went right? So It was with me when I went to make the “Baked Curly Shells and Proscuitto Cake” recipe from the November 2002 editiion of Super Food Ideas mag. For various reasons, about to be elaborated upon, these morphed into these spicy mac and cheese bites!

Spicy Mac and Cheese Bites – The First Error

The base of the OG recipe was ricotta cheese. I went to the deli section of my local supermarket. “Can I have 250 grams of ricotta cheese please?”

The little gobshite behind the counter (believe me, the truth of this statement will bear out) said. “We don’t have any”.

“Ermmm…..could you check out the back please?

He went out the back but he returned far to quickly to have checked for anything.

“We don’t have any””

Ok. So I was shopping at around 7pm so the proper, non-supermarket, deli was closed. The tubs of ricotta in the dairy aisle were all the size of small swimming pools. I didn’t want to be spending the rest of the week finding recipes to use that much left over riicotta. So I decided to use bechamel, for which I had all the ingredients for at home.

“‘Ok, no worries, can I have 12 slices of proscuitto please?

“‘Of what?”‘

“PROSCUITTO”

Let me be clear, we’re still not at the point where he became a gobshite.

Spicy Mac and Cheese Bites – The Second Error

So I got my proscuitto. Sorry, PROSCUITTO. And headed home. Boiled up my macaroni. Made my bechamel. Mixed my macaroni and bechamel together. It was a little bland. I added some chilli flakes. It’s the Sri Lankan in me. I like things a little spicy. I then went to line my muffin tins with proscuitto. (Just like last weeks cupcakes, I was making smaller versions of these “cakes” to work with my picnic theme.

I opened my pack from the deli and was faced not with proscuitto but with Sopressa! Which is an incredibly spicy salami.

Now my first ever job was in the supermarket deli. Never ever would I have mixed up proscuitto and sopressa!!!! And this my friends, is what made him a gobshite!

But by now it was close to 9pm. I did have the energy to get back in the car, drive back to Woolworths, explain what had happened, swap out the sopressa for proscuitto, drive home…

So I remembered that old Italian adage. “When life gives you sopressa, make….mac and cheese bites anyway”‘.

These little mac and cheese bites were so good! I would probably drop the chilli from the pasta mix when making again though as, with the sopressa they were really quite fiery! They were also good reheated and cold / ambient temperature! So would be great picnic food.

The OG Recipe

My Spicy Mac and Cheese Bites

Spicy Mac And Cheese Bites

Print Recipe

Spicy mac and cheese! Perfect for picnics, lunch or anytime!

Author: Taryn Nicole
Yield: 12 1x

Ingredients

Scale

250g curly shells or other macaroni
12 slices or proscuitto or 24 slices of sopressa
Chilli flakes (optional)
2 tbsp bread crumbs
Butter

Cheese Sauce

500ml milk
4 tbsp plain flour
50g butter
100g grated vintage cheddar cheese
Freshly grated nutmeg (optional)
salt and pepper

Olive oil spray / butter for the mufffin tin

Cook Mode Prevent your screen from going dark

Instructions

Cheese Sauce

Melt the butter in a pan over medium heat.
Add the flour to the butter and stir with a wooden spoon for 2 minutes.
Gradually add the milk, whisking all the while to remove any lumps.
Cook, stirring all the time, until the mixture boils and thickens.
Reduce the heat to low and simmer, stirring frequently for 5 minutes or until the sauce is the consistency of custard.
Remove the sauce from the heat, add stir through the cheese. Add salt and pepper to taste. Add a pinch or two of freshly grated nutmeg and some chilli flakes if desired.

Macaroni

Cook the macaroni according to the directions on the packet. You can reduce the cooking time a bit as the macaroni will be baked later.
Heat your oven to 180C.
Mix the cheese sauce into the macaroni.
Grease your muffin tin. I prefer to use a spray for this but you can use butter or olive oil if you prefer.
Line the bottom and sides of each muffin cup with sopressa or proscuitto. Cut the proscuitto into 2 pieces.
Spoon the pasta mixture into the lined muffin cups.
Sprinkle with breadcrumbs
Dot with butter
Place into the oven and cook for 30 minutes or until the tops are nicely browned.
Let sit for a few minutes before removing from the pan.

Let me know if you make either recipe!
Have a great week!

28
Aug
2022

Twenty Years Ago Today – September 2002

categories: Cocktail, Drinks, Fish, Good Taste, Magazines, Vodka

Hello Friends!!! I’m going to be very honest here. I have a problem. I love a food magazine as much as I love a cookbook and have been collecting them for many years. Too many years it turns out as I am running out of space to keep them. They are here:

And here

And are now piling up on the floor here:

So, something needed to be done before the fussiest eater in the world calls the Hoarders team on me. And as with many problems, the solution came to me while I was on holiday and not really thinking about them. In order to help me decide which mags to keep and which to cull, I will cook out of them! And blog about it. One month at a time. In order to assess them, I am going to apply a straightforward formula – if I can build a decent three-ish course meal from any magazine, it will stay in my collection. If that is impossible, it will go into the donation box.

So shall we see what September 2002 via Good Taste Magazine had in store for me?

The Menu

It looks like this one might be a keeper! Even the selection on the menu above is only some of the recipes I would cook from this mag. But the proof of the magazine recipe is in the eating so let’s see how I went with cooking some of the items off said menu.

Pink Grapefruit & Mint Caipiroska

As much as I love a margarita, I am choosing the Caipiroska. I love pink grapefruit, I love mint and I also love the etymology of the work Caipiroska – it is basically a Brazilian Portuguese ellison between caipi- (shortened from caipirinha) and -roska meaning Russian as the spirit in a caipiroska is vodka.

These were delicious!!! Just the right amount of sugar syrup to balance out the grapefruit. And the mint made it all very fresh. If you cannot find palm sugar for the sugar syrup you could use brown sugar instead

Pink Grapefruit & Mint Caipiroska Recipe

Tandoori Fish Skewers

These were so tasty!

Now, you may be wondering where is the pea rice in the recipe? Well, I’m not that fond of a pea so I swapped that out for roti and a tomato, red onion and coriander salad. I also dropped in a little raita.

Tandoori Fish SkewersRecipe

The recipes for the other items on my menu can be found here and here

My Nigella Moment

What is a Nigella moment? You know how at the end of each episode of a Nigella tv show, you see her popping back to the fridge for just one more bite of something? Well, my Nigella moment will be one thing that didn’t make the menu but something I look forward to cooking (and eating) in the near future.

There were a few contenders in the mag:

However, the winner in this category is this corn and chive pancake with smoked salmon!

Random fun fact from September 2002

There was a little article on broad beans which contained the following bits of trivia:

Favism is severe condition brought on by eating broad beans in people who have a particular genetic enzyme deficiency. It can bring on fever, fatigue, jaundice, anaemia and abdominal and back pain!

The Greek philosopher Pythagoras banned his followers from eating broad beans. No one actually know why but theories include their flatulence inducing properties to the belief that they contained the souls of the dead. (Or maybe Pythagoras was someone with favism?)

Broad beans aka fava beans gained some pop culture cred with this statement by Hannibal Lecter in Silence of the Lambs:

I hope you’ve enjoyed this trip back in time to September 2002.

Have a great week!

28
Jun
2022

Warm Chestnut Salad

categories: 1990's recipes, Australian Gourmet Traveller, Magazines, Salad

This post on a Warm Chestnut Salad was going to be an edition of “what posh people ate in the 1he 1990’s” however it turned into a real-life “what posh people eat in the 2020’s! Chestnuts and prosciutto were, and are still fairly high-end items. BUT what has pushed this salad into the realms of high-end dining this year is the greenery!

Due to floods, constant rain and various supply chain issues there are currently vast shortages of lettuce in Australia. Iceberg lettuces which normally cost around $2 are retailing for as much as $12 per lettuce! That is when you can even find them. Reminiscent of the toilet paper drama of 2020, supermarket shelves normally stacked with the green stuff are empty! Chain restaurants such as McdDonald’s and KFC are subbing cabbage into their burgers.

I was lucky enough to find some mixed leaves at a not exorbitant price at my local greengrocer last week and being able to have some fresh salad to eat made this meal feel utterly luxurious! Lettuce is not the only thing in short supply. Supermarkets are also warning that other produce will also be in short supply in the coming weeks:

Looks like it might need to be cocktails and cakes for the next few weeks on the blog. Oh well, I can think of worse things!

Warm Chestnut Salad – The Recipe

The recipe for the Warm Chestnut Salad comes from the May 1993 issue of Australian Gourmet Traveller. The OG recipe calls for the prosciutto to be grilled until crisp. I prefer my proscuitto au naturale. Go your own way on this one. The recipe also says it feeds four as a side salad, I halved the quantities and had it as a main meal.

This is an easy salad to make and it was absolutely delicious. I would make this once a week for the whole of chestnut season if only the salad greens weren’t going to bankrupt me! I have never had any luck growing lettuce but it might be time to give it another try.

Have a wonderful week!