Name Plates - Retro Food For Modern Times

Tag: Name Plates

09
Jan
2022

Schnitzel a la Holstein

It’s been quite some time since I have done a Name Plates post where I look into the names behind famous foods. Schnitzel a la Holstein is named after the German diplomat, Friedrich August Karl, Ferdinand Julius von Holstein who helped to shape German foreign policy in the time directly after Bismarck. Hello? Is there anyone still there? Please do not be perturbed, we are not going to spend any more time on the Baron because this is a food blog, not a German foreign policy of the 1890’s blog!

What is Schnitzel a la Holstein?

I feel that Schnitzel a la Holstein has fallen somewhat out of favour over the years. A pub staple in Melbourne is a chicken or veal parmigiana which is the Schnitzel a la Holstein’s Italian cousin. I have eaten cotoletta, a more refined Italian relative in restaurants and, at home, my mother would often make Weiner Schnitzel. But never a la Holstein.

So what turns a regular schnitty into a version a la Holstein? First you need to add a fried egg then add some anchovies on top of that. Then, drizzle a litle caper, lemon and parsley sauce over the top of it all!

That is at least in the modern version of the dish. The Baron’s OG version came surrounded by small piles of caviar, crawfish tails, smoked salmon, mushrooms, and truffles!!!! I’m surprised the whole thing didn’t come wrapped in gold a la Salt Bae. I mean there’s a lot…and then there’s too much! It made me wonder if Baron was also the inspo for this Monty Python character.

I really enjoyed this dish! The sharpess of the lemon and caper sauce offset some of the richness of the schnitzel, the egg added some rich creaminess and the anchovies some delightful saltiness.

I served my schnitzel with a very simple salad of watercress leaves, red shallots and shaved parmesan.

The Recipe and My Variations

The recipe I used to cook my Schnitzel a la Holstein was this one from Saveur which I modied as follows:

I added 2 tablespoons of finely grated Parmesan cheese into the bread crumb mixture for some additio
I poached my egg using one of those old fashioned egg rings instead of frying it as I do not like the texture of the white of a fried egg. The softness of the poached egg also provided a great contrast to the crunchy crumb crust.

Here’s the Baron:

Have a great week!

02
Jan
2021

Evita – The Cocktail

categories: Cocktail, Midori, Name Plates, New Year, New Year's Resolutions, Vodka

Welcome to 2021 people of the internet! What will this year bring I wonder? I’m tempted to say that it can only be better than 2020, However, that seems a bit too much like waving a red flag in front of a particularly vindictive bull that tells me to hold it’s beer even as it is pawing the ground and getting ready to charge. So, let’s swiftly change the subject….hmmm…speaking of alcohol….this is the Evita!

The Evita was my cocktail of choice for NYE and a very good choice it was. It has the fruity sweet-sour flavour that I love. And the colours – acid lime green with a flash of orange from the garnish are like a neon version of the more traditional deep green and red of Christmas. Kind of festive edgy if you will. Or 1970’s chic if you won’t.

Evita – The Cocktail

The Evita cocktail contains vodka, melon liqueur, lime and orange juice. You can find the recipe here. There is another cocktail called the Eva Peron which has very different ingredients so make sure you get the right one if you want to make it. Which you should because it is a delightful little tipple!

Evita – The Woman

Truth be told until I started researching for this cocktail did not know all that much about Eva Peron aka Evita. This is what I knew:

She was the wife of the Argentinian president
There was a musical written about her which includes the song Don’t Cry for me Argentina
Madonna played her in the film version of the musical
She was very glamourous and wore gorgeous clothes
I cannot write the name Eva Peron without first writing the name Eva Person and having to correct it.

What I did not know:

María Eva Duarte met Colonel Juan Peron in 1944 and married him in 1945. He became President of Argentina in 1946
During his presidency, Eva, who became known commonly as Evita worked tirelessly to help the poor people of Argentina and to give women full suffrage.
She spoke publicly on labour rights and ran the Ministries for health and labour.
She set up a charitable foundation dedicated to social justice and helping sick and poor Argentinians
And set up an all-female political party.
In 1951 she announced her candidacy for the nomination of Vice President of Argentina, an act that was hugely popular with poor and working-class people.
She was forced to withdraw her nomination because of failing health.
Eva Peron died of cancer in 1952. She was 33 years old.

The Inspiration

What an amazing woman and what an absolute inspiration! Also, what great timing because this is the time of year when I, (and many other people around the world) are setting goals and making resolutions for the New Year.

Learning about this wonderful woman’s life really made me rethink the goals I had started to set – instead of the usual save more, spend less, drink less, exercise more goals maybe this year I will try to live with some of Eva’s grace and devotion to her cause and conviction. Why not make this the year of being strong, vocal and politically active for the causes I care about. And if I can also have all the glamour and wear some pretty dresses that is a bonus!

So, my friends, let’s all raise a toast to Eva Peron. May she inspire us to live our best lives in 2021!

Have a wonderful week and year ahead!

28
Jul
2020

Name Plates: Pizza a la Garibaldi

categories: 1970's recipes, Italy, Name Plates, Pizza

What do an Italian revolutionary, a biscuit, a beard and this post have in common? They are all named Garibaldi! This Pizza a la Garibaldi comes from The Italian Cuisine I Love (1977) by Jules J Bond. I have a particular fondess for Jules J so I was eager to pick this book back up again. And who doesn’t love pizza?

What is Pizza a la Garibaldi?

Ok. So, I’m not going to explain pizza. Because it’s pizza!

Pizza a La Garibaldi though? Has cheese, green and black olives, oregano / marjoram, and anchovies. I also added some strips of roasted red pepper for reasons which will become clear right about now! This is the picture of the Pizza a la Garibaldi from The Italian Cusine I Love.

And this is me trying to recreate it. I think Jules J piped lines of tomato sauce on his pizza. There was no way in hell I was going to do that so strips of piquillo pepper it was! I wish I’d had some of those cute rolled anchovies with capers to get the same look as Jules. Mine looked like blobs.

The Recipe And Variations

I was interested to see that Jules uses bread dough as a base for his pizza. I have not been able to find yeast for love or money since the start of the first lockdown when everyone went sourdough mad so I was unable to test that part of the recipe out. Also, my preference is for a thin and crispy base rather than a thicker base so I used one of those souvlaki pitas for my pizza.

The Pizza a la Garibaldi was very tasty but for me the big disappointment was the cheese. Part of the joy of pizza, for me anyway is that beautiful streeeetch of the mozzarella.

Parmesan may be tastier but does not give the same joy! I will definitely use mozzarella next time I make this.

Who Was Garibaldi?

Well, we don’t have all day so here are a collection of fun facts about Giussepe Garibaldi

Unifier of Italy

Garibaldi was almost single-handedly responsible for helping Italy move from a collection of city-states to the country we know today. He and his volunteer army of guerilla fighters, the Redshirts, conquered Lombardy and later Sicily and Naples.

Anti Slavery Advocate

Abraham Lincoln offered Garibaldi a job as a Commander in the American Civil War. Garibaldi refused the post partly because Lincoln did not condemn slavery strongly enough for his liking.

Pacifist

Even though he was a soldier for most of his life, in his later years Garibaldi became something of a pacifist beliving that war was generally neither righteous or an effective means of getting what one wants.

Champion of the Underdog

Garibaldi believed in worker’s rights, women’s emancipation, racial equality, and the abolition of capital punishment.

Style Icon

Garibaldi spent some time in South American and for the rest of his life work the clothing of the gauchos. He is also the originator of the Garibaldi beard.

Keen Entolmologist*

A little known fact about Garibaldi is that he was an avid collector of flying insects, a love he developed in South America. In order to keep his collection with him on his travels, he had specimens of his collection baked into little clay tablets. He could then pop these into his pocket to look at between skirmishes.

These small clay tablets are believed to be the origin of the Garibaldi biscuit.

(Photo via Delicious Magazine UK)

Modern Day Garibladi

I wasn’t sure if I would be able to find one of these but come on down Navarone Garibaldi. In case you haven’t heard of him, he is the son of Priscilla Presley and Marco Garibaldi, stepbrother to Lisa-Marie Presley and a member of the band Them Guns. Hmmm…maybe he could have gone with The Guns of Navarone…or would that be too obvs? Anyway, here he is!

Have a great week. And eat some pizza! It’s scientifically proven to make you happy!

*This “fact” is little known because I wanted to have an interesting story for the origin of the Garibaldi biscuit. The actual truth is that the reason why they are named after Garibaldi is totally unknown.

22
Apr
2020

Name Plates: Steak Diane

categories: Name Plates, Steak, United States of America

Hello people of the internet and welcome to another edition of “Name Plates.” This is where we take a look at the real-life people behind our favourite meals. Today we are looking at the classic American dish of Steak Diane.

What is Steak Diane?

Steak Diane is a panfried steak served with a sauce made from the pan juices from the steak, cream, brandy and Worcestershire sauce. Of course there are thousands of variations on this but if we hone it down to it’s core, this is what makes a Steak Diane.

Back in the day, the steak was dramatically flambeed at the table! No wonder it became so popular. Who doesn’t love a bit of theatre with their meal! How many over zealous patrons ended the night with burnt off eyebrows do you think? But hey, nothing speaks of a good night out like first degree burns right?

I did not flambe my sauce because I am a total klutz and the world is already going to hell. I don’t need to be setting my kitchen on fire as the cherry on top of that particular pile of woe.

It tasted pretty good regardless!

Who Was Diane?

There are hundreds of theories on the Diane that inspired the sauce which inspired the steak. One is that it was named after the young daughter of Chef Beniamino Schiavon who “invented” the dish at the Drake Hotel in Manhattan in 1948.

Another theory has the dish evolving from the Roman times where plates of game meat were often given in honour to the Goddess of the Hunt, Diana. Over time and in France, these became known as dishes prepared “a la Diane”. Soldiers stationed in France in World War I took versions of these dishes home and over time, Venison a la Diane became good old Steak Diane.

I actually believe that, in all probability, this is the origin of Steak Diane.

My Preferred Origin Story

I wanted to raise a less familiar theory, one that I found on this website.

Let’s take a little trip in the Wayback machine to London in 1938, specifically Mayfair, and even more specifically to a restaurant called Tony’s Grill. Head chef at Tony’s was the eponymous Tony Clerici.

September 30 1938 was a dark day for Alfred Duff Cooper (yes, I know he has a dumbarse name but bear with me on this, he’s one of the good guys). The Munich Agreement which allowed Hitler to “annex” Czechoslovakia was signed that day. War was averted but for people like our boy Duff, this was only giving licence to that Nazi madman.

He and his friends gathered at Tony’s Grill for a dinner and some talk of doom and gloom. I can almost guarantee that the phrase “thin end of the wedge” was used. More than once. Ditto “slippery slope”.

Recognising that the group were not in their usual jovial (ie big eating, big drinking, big tipping) mood, Tony Clerici wanted to inject some joy into the evening. He did so by preparing a dish in honour of Duff’s beautiful and glamourous wife, Lady Diana Cooper.

And voila, Steak Diane was born!

Is this the face that launched a million steaks? I really hope so!

Can we all forget about the other origin stories and enjoy Steak Diane as a celebration of anti-fascism?

The Recipe

I used the Steak Diane Recipe from the Australian Women’s Weekly Retro Cookbook. And I must say….I think I got a pretty close resemblance!

Here’s the recipe. I added a tsp of Dijon Mustard into my sauce as well as it appeared in a number of Sauce Diane recipes I looked at, even though it is not contained in the recipe below.

Variations

As with many of these classic recipes there are a millionty one recipes on the interwebs. Here are some variations to type not ingredients to the sauce:

Steak Diane Pie….ooh yeah, this is going on my winter bake list for sure!
Chicken Diane….just in case we want a change from steak!
And here’s one for the vegetarians…Mushrooms Diane

Modern Day Diane

As ever, I get to choose a modern-day person to whom I would dedicate a Steak Diane. This one was possibly the hardest one yet. The early runner was Diane Lane, who starred in one of the movies that shaped my childhood, The Outsiders. I ADORED the book of this film. Sodapop Curtis was one of the first loves of my life and I cried a river or two when (spoiler alert) Johnny died. Diane Lane is perfectly cast as the beautiful Cherry!

However, in the end, Diane Keaton pipped her at the post. What is not to love about Diane Keaton? She is an outstanding actress, a style icon, a director, producer, photographer, real estate developer…is there anything she cannot do? If anyone deserves an eponymous steak it is surely she.

The above picture is a scene from The Godfather which is our current film club pick. I am going to try to watch 1 (tonight) and 2 (tomorrow) before our meeting on Wednesday. Good thing I have my reduced working week day off on Wednesday in case that plan goes awry! I have never seen any of The Godfather films so this is a real knowledge gap for me. Such a knowledge gap that I had no idea that Diane Keaton was even in it! Okay, I have 6 and a half hours of movies to watch so I need to get moving.

Have a great week. Stay safe and stay gold!

09
Mar
2020

Name Plates: Caesar Salad

categories: Name Plates, Salad, United States of America

Today we are celebrating the Ides of March with, what else but, a Caesar Salad. The 15th of March may not have been a good day for old Julius C but, any day in my book is a good day to eat this classic American salad!

The Waldorf Salad may be the funniest American salad but the Caesar salad has to the most highly accoladed:

In the 1940’s Gourmet Magazine called it ‘the gastronomic highlight of the current moment’
In 1953 it was hailed as ‘the greatest recipe to originate in the Americas in 50 years’ by the International Society of Epicures.
Julia Childs called it “a sensation of a salad from coast to coast”

High praise for some dressed lettuce leaves!!!

What is Caesar Salad?

I feel like this is a little bit like trying to explain what is water. Caesar Salad is everywhere. And everyone “knows” what it is. And everyone has their own recipe. But let’s try to break it down a little bit….

Caesar Salad was created in 1924 by Caesar Cardini in his restaurant in Tijuana Mexico. The OG version was romaine (cos) lettuce leaves dressed in a mixture of garlic, olive oil, lemon juice, egg yolk, Worchestershire sauce, anchovies and parmesan cheese, topped with a lone crostini, black pepper and more parmesan cheese.

No bacon
No poached eggs
No multiple croutons

I love this more austere version of what we have come to see as a “typical” Caesar Salad.

Although I am not averse to any of the above and, indeed I usually include all of them when I make a “Caesar Salad” my purist heart balks at adding

Chicken
Kale
Prawns
Avocado, or
Lobster

I love all of those things. And they all have their place. But that place is not in my Caesar Salad. And I will silently judge you if you choose to give them a place in yours.

But I will not be so quiet if you give me, or choose for yourself, a so-called Caesar salad that contains pasta, pesto, quinoa, is served in wonton cups or comes atop of pizza. Because, those things maybe something. But what they are not is the ingredients of a goddamn Caesar Salad!!!

You will need to beware the Ides O’ March if any of those ends up in my Caesar!

By the way, the Cardini restaurant still exists and if you so desire you can drop by and have one of the ensaladeros make you a Caesar salad at your table just like they did back in the day!

Which has made that restaurant in Tijuana top five in my bucket list of places to eat.

If this damn virus ever abates and we can all travel again.

I Digress

Skip over this bit if you are only interested in Caesar Salad

Can we just stop and talk about Covid-19 for a mo?

We haven’t formally been told that we have to, but my work is encouraging everyone to work from home. There was a really weird atmosphere on Friday as everyone was packing up their stuff before heading home. It was like it was Christmas in that we felt like it might be a while before we saw each other again. But like Christmas with all the joy sucked out of it.

They’ve cancelled the Grand Prix which was meant to be in Melbourne this weekend and the Comedy Festival. They cancelled the Robbie Williams concert on Saturday but not the New Order concert I went to on the same night. By the way, the icing on the cake for that show was, as the house lights came up at the end of the gig, the song ushering us all out of the venue was REM’s It’s The End of The World As We Know It.

You can’t buy hand sanitizer, toilet paper or tissues for love or money. The supermarket shelves are largely empty of all non-perishable items.

Because I will be working from home for the indefinite future I went online tonight to buy a monitor that I can plug my work laptop into so that whilst keeping myself safe from the coronavirus I am not giving myself massive eyestrain. At one point I was trying to log on to our biggest office supplies company on two different laptops and my phone and it took FOREVER to finally make my purchase. I’m sensing monitors may join toilet paper and Graham Gene Potter on Australia’s most-wanted list!

What is happening in all your countries in reaction to the virus? Are you scared? Worried? Bored?

I am about 1% worried for my personal safety. I am mildly asthmatic so I am already slightly compromised on a respiratory front I am more scared for my mother who is obvs older and massively asthmatic.

I am also really annoyed that people have responded to this in the way they have in relation to panic buying.

I have been listening to the wonderful podcast American Hysteria recently and so much of what I am seeing resonates with what I have heard on there. Can we please all just calm the farm down in this?

And just to lighten the tone? Mystery solved!

Who, Who Was Caesar?

Caesar Cardini was an Italian immigrant to the United States who, along with his brother Alex, opened restaurants in San Diego and Tijuana. If you recall, the United States was under Prohibition from 1920 through to 1933. Mexico was not. So many of the rich and famous, including many Hollywood stars, would cross the border to eat and, more particularly, drink. Caesar’s became a popular hangout for these people.

Legend has it, that the restaurant was particularly busy one Fourth of July weekend. Kitchen supplies were running out so Caesar had to make a salad from what was on hand…ecco! Caesar Salad was born.

Then, as now, the Caesar salad was made tableside for a little bit of dramatic flair.

Caesar Cardini died in 1956, but as they say, the candle burned out long before the legend ever did!

The Recipe

I used this recipe from Taste for my Caesar and I can heartily recommend it.

For a more austere version, probably close to the OG version, I can also recommend Grace Kelly’s Caesar Salad as featured in Silver Screen Suppers as featured in Recipes For Rebels by all-round internet good guy Greg Swenson.

Variations

There are probably a million recipes for Caesar salad on the internet. TBH, a lot of them, as mentioned in the intro above are not “Caesar” Salads.

Choose wisely!

Modern Day Caesar

There are not that many modern-day Caesar’s.

There’s the Dog Whisperer, Cesar Millan and of course, the original Joker, Cesar Romano. But, today of all days, there can only be one Caesar for us to celebrate!

Happy Ides of March everyone!