by Honolulu Mother
The Washington Post recently ran an article on three cookbooks published in the early 80s that were big sellers at the time, and continue to be popular today:
These three cookbooks went viral before the Internet existed — and they still hold up today
The cookbooks in the article are the Silver Palate Cookbook, Entertaining: Martha Stewart, and the Victory Garden Cookbook.
I don’t have any of those. My parents’ cookbook collection was pretty much complete by 1982, and I didn’t start my own until a couple of years later. But I have plenty of old cookbooks! Leaving aside the ones I have primarily for historical interest or sentimental reasons or reference, some old favorites that I still cook from include Marcella Hazan’s cookbooks for Italian food and Julie Sahni’s for Indian food, and Laurie Colwin’s books (essays with recipes) that I picked up in law school.
What good old cookbooks do you still cook from?
I love pies. Double crust, lattice, open face. Sweet – Fruit pies of all kinds, lemon meringue, key lime, transparent (such as pecan), tarte tatin (for me, not so much cream pies). Savory pies, too. Turkey or chicken pot pies, English pub pies, quiche.
For chicken or turkey pot pie, I use Pillsbury crusts. I sautée coarsely diced onion and carrot in butter, then add chopped mushroom. After that gets cooked a bit (more butter usually needed) I add flour and cook it a bit more (not quite a roux). Then add some broth, the chopped chicken or turkey, shredded parmesan. Then the green veggie, either uncooked English peas or cut up sugar snap peas, and some coarsely diced red bell pepper. Last step is to stir in some sour cream (stop cooking it now). Salt and pepper to taste. If the stock isn’t flavorful, maybe a little herb mix. Then into the pie shell, put the other shell on top with slits and crimp the edges, and into oven at 375 for 40 min. I use an aluminum ring around the edge of the pie plate to prevent burning.
My dessert specialty is very tart strawberry rhubarb, usually lattice top. Secret ingredients are orange zest and a beaten egg along with the flour to bind.
Totebaggers, share your pie preferences and recipes, please.
by Honolulu Mother
On the old site some years back we once had a topic on desperation dinners: those old faithfuls that you can throw together from what’s in the freezer and pantry on those nights when everyone’s hungry, time is short, and nothing was planned. Some suggestions from that topic were recorded in the Juggle Cookbook:
The Juggle Cookbook
I suggest we do an update now, in honor of Sky’s return to work. What do you turn to when you get home at the end of the day and realize that nothing’s been planned for dinner?
Some of our desperation dinners are pesto pasta (jarred pesto that lives in the fridge, toss in grape tomatoes or chopped tomatoes or whatever is around that seems like it could go in); creamed tuna on rice and creamed chicken on rice with peas; sausages from the freezer either pan-fried with butter or broiled or done on a Foreman-type grill with micro-steamed veggies and smashed potatoes on the side; boneless skinless chicken thighs defrosted just enough to cut up stir fried with whatever veg we have around and some sauce from the mason jar of generic stir-fry sauce (house-made) that lives in the fridge, with rice.
What are your household’s desperation dinner?
by Honolulu Mother
Moving through September and into October doesn’t make much of a difference in the weather here, but I still start to think of making more pumpkin or apple based recipes, perhaps inspired by the Halloween stuff appearing in stores. For those of you in temperate climes, I’m sure your cooking style changes more noticeably with the seasons. So, please share some of your favorite fall recipes!
Here’s a collection to get you started:
And, here’s a recipe for a simple apple bundt cake — I don’t have my copy on hand but I found a copy online:
Apple Dapple Cake