Weekly Cooking (and related issues) Thread

[Jamestown1630]

It finally feels like Spring here today,and my thoughts turned to the wonderful things that will soon spring from peoples' gardens.

I thought I'd post a recipe for an old favorite that I recall from the 1970s and is difficult to find on store shelves nowadays:

Green Goddess Dressing

(This is a case where you really do taste the anchovies, so you may want to start with a smaller amount until you get the anchovy-level you like.)

2-oz. tin of anchovies, undrained

2 T chopped fresh chives

3 T tarragon vinegar

1 T fresh lemon juice

1 Cup sour cream

1 Cup mayonnaise

1/2 Cup chopped parsley

1/4 tsp. salt, or to taste

Black pepper to taste

Whisk everything together and chill.

(I have also used the anchovy paste that comes in a tube, and that works out very nicely for this, as well as for Caesar Salad Dressing.)

Does anyone have a recipe for what we in the US call 'French' dressing? (The bright orange stuff ;-)

-JT

[Jamestown1630]

Here’s the pasta-with-asparagus recipe I promised.

Pasta Primavera

(I think we found this recipe in one of those little recipe pamphlets that you see for sale at grocery store checkout stations. It’s been a while since we made it, because the Husband Unit has been on a low-carb diet; but we loved it back when we made it routinely.)

Ingredients:

1/4 cup butter

1 lb boneless, skinless chicken breast, cut into strips

8 oz. (about 18 spears) fresh asparagus, cut into 1-inch pieces

2 leeks, rinsed, trimmed, and cut into 1/2 inch slices (as I recall, we often used plain yellow onions for more flavor)

1 cup sliced mushrooms

1 red bell pepper, cut into strips

4 T. dry white wine, divided. (the original recipe called for Holland House Vermouth Cooking Wine, but I don’t think we ever used that.)

1/2 cup whipping cream

1 T. Dijon mustard

1/4 cup grated Parmesan cheese (we probably used more ;-)

1/2 tsp. freshly ground black pepper

1 lb. fettucine, cooked and drained (or pasta of choice)

Melt butter in large pan over medium heat.
Add chicken, and cook until chicken is cooked through, about 10 to 12 minutes.

Remove from skillet, keep warm.

Add asparagus, leeks, mushrooms, red pepper and 2 T. wine to skillet. Cook 2 minutes. Remove from skillet, keep warm.

Add whipping cream, remaining 2 T. wine and mustard to skillet. Cook until thickened and bubbly, stirring constantly. Add cheese, black pepper, reserved chicken and vegetables. Stir to combine, and serve over cooked pasta.

-JT

[Jamestown1630]

That looks wonderful! and I like the cranberry addition.
(I’m a sucker for anything with toasted pine nuts :-)

-JT

[Jamestown1630]

Gosh, I remember Catalina dressing! Hadn’t thought about it in forever.

Found this recipe:

http://www.food.com/recipe/1960s-catalina-dressing-33561

And apparently you can still buy it:

http://www.amazon.com/Kraft-Classic-Catalina-Dressing-16-Ounce/dp/B000E1HW0G

(I don’t see what was called ‘Russian Dressing’ in the stores here anymore, either.)

-JT

[V K Lee]

Stumbled on this ?new? site tonight and wished to share. Lots of info found here with hours of reading and surfing if so inclined. Resource Help is the name

http://www.resourcehelp.com/cook_recipe.htm

[V K Lee]

Dining Out?

http://restaurant-ingthroughhistory.com/

Found to be an interesting site

[libertarian27]

Your links sent me off on an Easter Egg hunt.
Found this neat site...
(with a Green Goddess recipe and history, to boot)
http://lostrecipesfound.com/recipe-index/

[Hardens Hollow]

I’m going to try your sardine recipe. I have all the ingredients :-)

As a newcomer to anchovies, I will try the other suggestions here going easy on the anchovies. I do have several tins of them, for whatever reason that I can’t remember now. But I’ve been hesitant to try them.

[SAJ]

Anchovies? Hesitant? Dangerous?

Don't worry, they hardly ever explode. Most anti-anchovy types whine about the salt content, though.

You can easily reduce the salt content, if you like. Rinse off the oil from the tins and soak the fillets in water for 5 minutes to 30 minutes, depending on how much salt you want to remove. Separate each fillet from the others before soaking them. After soaking, just discard the water.

If you fancy sardines, you'll like the paste very much.

Buena comida a ti!

[V K Lee]

Well how about that! It didn’t call for avocados either. Frankly, GGD was only eaten due to the avocado...and that is the only variety known until now.
Love reading those old sites.

Remember years ago when you came across one with the 1917 Fannie Farmer cookbook on line. That link has been saved for the past 10+ years. You must enjoy Easter Egg Hunts as much as I. One can get lost for hours reading from link to link on a subject. The Web Archive has become a hasty bookmark to perhaps peak into the keyhole of some really old sites At times it feels like a gold strike!

BTW Lib27, tho not a member at the time you were active on this thread; did read the threads from week to week. You did a superb job on the thread and must have stayed up way past midnight (many nights) to keep the records to share with readers. Must say, your hard work was appreciated. Thank You. It is such an opportunity, here, to actually speak to relay that to you. regards, VK

[libertarian27]

Here’s a site that might peek your interest. Mostly new-stuff though.
It’s geared towards newspapers, magazines, books....
Just put in a search term like cookbook/recipe and flip through a myriad of magazines and books.
http://issuu.com/
Here’s an archive site for cookbooks from 1798 to 1922, you’ll be on this one for days :>)
It even has “The Boston Cooking-School Cookbook” from Fannie Merritt Farmer (1896) All 623 pages scanned.
http://digital.lib.msu.edu/projects/cookbooks/html/browse.html
Thanks for your kind words, I did burn the midnight oil on some of those recipe lists - especially the cookbook threads :)

[Yaelle]

I’ve never tried this but I’m going to. I make the best Caesar dressing, with anchovies, and I make it in a food processor so no one knows the anchovies are in there.

[V K Lee]

Thanks L - Aware of the Feeding America site. Believe that was another you posted oh those many years ago :)

The Issuu site is new. Another, similar site found for Canada several years ago. However, my info site was hacked and those addies are floating in space.....somewhere. Most, never to be found again

Enjoy seeing your name once again and look forward to seeing you more often :)

[V K Lee]

A Blessed Easter to all.

http://www.theholidayspot.com/easter/easter_recipes.htm
http://www.theholidayzone.com/easter/index.html

[Jamestown1630]

Amen.

And if anyone hasn’t seen it, a very beautiful film about the life of Jesus is Zeffirelli’s “Jesus of Nazareth”, a television miniseries created in the 1970s. It is absolutely lovely.

They used to air it at Christmas and Easter on network tv; not sure if they do now, but you can watch it on YouTube.

-JT

[Jamestown1630]

Just go easy on the anchovies, in the Green Goddess; at least the first time.

I’ve made the GG several times, most of which came out perfect. Once, though, it was just too darn fishy ;-)

-JT

[V K Lee]

PRESSURE COOKERS & recipes

Not long ago there was discussion about pressure cookers, recipes, how to’s, etc.

This site found in the files and would like to share

MISS VICKIE
http://missvickie.com/

[V K Lee]

Thanks JT will attempt to find on you tube.

[kalee]

I hope you try it and that you like it, a mix of good flavors.

[V K Lee]

Hello, again. As you seem to enjoy Easter Egg Hunts :) perhaps some of these will give you a good read
One thing of note.. not all are currently active and the Web Archive is used to great extent. Trust you are familiar with how they work.

Enjoy!

ARM CHAIR
http://www.armchair.com/recipe/cuisine.html

OLD SCROTE RECIPES
MISTRAL CO UK
http://www3.mistral.co.uk/apbw/

OLD COOK
http://www.oldcook.com/
http://www.oldcook.com/en/cooking-recipes_medieval

OLDEN TIMES
http://theoldentimes.com/heritage_cooking.html

OLDE TIME COOKING
http://www.oldetimecooking.com/

OLD FASHIONED COOKING
http://oldfashionedcooking.com/

OLD FASHIONED LIVING
http://oldfashionedliving.com/
http://oldfashionedliving.com/recipes.html

OLD FASHIONED RECIPES
http://www.old-fashioned-recipes.com/

OLD FOODIE
http://www.theoldfoodie.com/

OLD RECIPE BOOK
http://oldrecipebook.com/

[libertarian27]

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