Wayne recently started a new job so our New England autumnal honeymoon is relegated to the weekends. I wanted to surprise him with something special after work. I knew he was dreading dinner somewhat because I was going to make the farmer’s market kale as a side dish. He hates kale but promised he’d give it a try, and only if I “cooked the **** out of it” and added loads of butter. What I didn’t tell him was that I was setting a special autumn themed table in the sunroom and serving rib eye steak and deep dish apple pie along with said sad kale.
Yes. And just as messy: Home grown tomato and mayo sandwiches! Here’s my recipe:
Are you getting excited for the Royal wedding!!! (That wasn’t a question.) OK, so I know not everyone is into it, but I am completely. I wanted to create a gluten-free cake inspired by American(!) chef Claire Ptak’s revelation about what the cake will be:
After church this morning we had a delicious new-to-us sandwich for lunch. I’m calling it a New York deli style Easter meal. I think you’ll want to give this a try!
This recipe for Strawberry Puff Pudding is from my March 25th, 1937 copy of “What the Well Dressed Table Will Wear for Easter” published by A&P. It’s an airy, fruity gooey delight.
I’ve been using store bought gluten-free pasta for decades because it was something I never dared to make on my own; I wrongly assumed I needed special equipment. Then I noticed a number of recipes in my vintage cookbooks for hand cut wheat egg noodles. The recipe in my 1936 copy of the Boston Cooking School Cook Book includes the usual vintage open-ended ratio of flour to eggs: “flour enough to make very stiff dough.” While this may seem daunting to some as it was to me at one time, I actually now like the freedom to make it work with my own gluten-free creations and ratios.
I’m not kidding when I tell you that this is the best macaroni and cheese I have ever had. (Wayne is still at work so we’ll see how he feels about it tonight!) This is my own recipe, and the “secret” is a new-to-me sweet red cheddar cheese from the world’s oldest surviving cheddar maker in England. I purchased it at my local Whole Foods for the first time last month and have been buying it every week since. You can use any hard cheese you like in place of it in case it’s not available near you, but if you can, do give this sweet and smooth cheese a try!
My love of mashed potatoes started back when I was a little girl eating the “Little Jack Horner” from the Fort Lee Diner’s kids’ menu in the late 60s/early 70s. It was a slice of rare roast beef Au Jus with a small mound of creamy whipped potatoes served by my favorite waitress with the large bouffant. My appreciation continued as a young adult during road trips (the most noteworthy one being out to Seattle and back) with truck stop fare for lunch. They always seemed to have the best mashed potatoes. The cafeteria at the University of Maine in Orono used fresh Maine potatoes for theirs.
My own recipe for smashed reds combines Maine red potatoes, Meyer lemon from California and British clotted cream for a harmonious side mash or meal!
Wayne’s brother and sister-in-law sent us beautiful, fragrant organic Meyer lemons from a tree at their home in California for a “Merry Citrus!” I’ve never experienced anything like them. Our kitchen smells like warm sunshine, if that’s possible! What a perfect balm for a frigid December. I selected a vintage scone (pronounced sconn) recipe from the book Traditional Dishes of Britain published in 1953 by Philip Harben, the “TV Cook.” Scottish scones are very different from the Americanized versions; in fact they usually contain little to no sugar and few or no eggs. Additionally, they were often cooked on a “hotplate” which produced a “flat shape that is so convenient for splitting and buttering, the natural destiny of the scone.”
Here is a recipe for an obscure and worthwhile 1905 treat, “Mother Eve’s Pudding” from a British Women’s Cookery Book in my collection. This recipe was submitted by “Miss Orkney from Bervie.” (I found an earlier recipe in poetry form online.) I made this last year and cut the recipe in half, as follows, for a smaller pudding: