Monthly Cooking Thread - January 2020

[Diana in Wisconsin]

'Recipe for a Perfect Wife'

In this captivating dual narrative novel, a modern-day woman finds inspiration in hidden notes left by her home’s previous owner, a quintessential 1950s housewife. As she discovers remarkable parallels between this woman’s life and her own, it causes her to question the foundation of her own relationship with her husband--and what it means to be a wife fighting for her place in a patriarchal society.

When Alice Hale leaves a career in publicity to become a writer and follows her husband to the New York suburbs, she is unaccustomed to filling her days alone in a big, empty house. But when she finds a vintage cookbook buried in a box in the old home's basement, she becomes captivated by the cookbook’s previous owner--1950s housewife Nellie Murdoch. As Alice cooks her way through the past, she realizes that within the cookbook’s pages Nellie left clues about her life--including a mysterious series of unsent letters penned to her mother.

Soon Alice learns that while baked Alaska and meatloaf five ways may seem harmless, Nellie's secrets may have been anything but. When Alice uncovers a more sinister--even dangerous--side to Nellie’s marriage, and has become increasingly dissatisfied with the mounting pressures in her own relationship, she begins to take control of her life and protect herself with a few secrets of her own.

[Jamestown1630]

Your picture reminds me of the books about the Danish concept of ‘hygge’ that have been popular in recent years.

In general, it’s a very nice, very human concept. Here’s an interesting article about it:

https://www.newyorker.com/culture/culture-desk/the-year-of-hygge-the-danish-obsession-with-getting-cozy

[Jamestown1630]

That sounds like an interesting book!

[Diana in Wisconsin]

I know all about it! I made a ‘Hygee’ basket for my Mom and my Sister at Christmas with the book, coloring book, pencils, hot cocoa, warm socks, etc.

It was a fun project and they loved it. :)

[Jamestown1630]

Candles! There must be Candles!
:-)

[Diana in Wisconsin]

How to Arrange Your Kitchen: According to Julia Child

The Greatest American French Chef Offers Some Layout Tips

As I looked around, Julia said, “People are always surprised my kitchen is not more high tech.” Actually, I had imagined it would resemble one of the glamorous sets on The French Chef. My first thought was, “Where is the island? Julia Child always works at an island.” I admit now to being a little disappointed. I had been fooled by the illusion of TV. What I saw instead was a smallish, old-fashioned, eat-in kitchen with cluttered countertops and cabinets seriously in need of painting. By then it was nearly 30 years old—and it looked its age. Yet, the more I looked around, the more I realized that it was a fascinating and important place, with its old stove and its batterie de cuisine, with what looked like thousands of glistening cooking implements close at hand. It was a very comfortable and welcoming workroom full of carefully chosen tools, fixtures and best spin mop . Here are some of the most important things I noticed that day.

TABLE

The kitchen’s center of gravity was the table. It and the chairs had been acquired in Norway, where Julia’s husband Paul, a foreign service officer, had once been stationed. As we began the interview, Julia invited me to sit down at the table and offered me a perfect cup of French coffee, with cream and sugar. I mentioned that cream was not an option at my in-laws’ home. She huffed, “Where are you staying, with fanatics?” She then proceeded to expound on her views.

At times we walked around, examining a cooking gadget or something on the counter while I made notes. Mostly though we sat at her comfortable table, which was covered with a very practical oilcloth. The table was her supplementary work area. At one point during the photo shoot, Julia sat down and began peeling asparagus. So many of our modern kitchens require us to stand all the time or, at best, to perch on a barstool if we need to sit. But Julia could sit down comfortably to complete a task—without leaving the kitchen. As we will see, that same table also provide the setting for thousands of meals with friends and family.

*SNIP*

[Diana in Wisconsin]

https://lithub.com/how-to-arrange-your-kitchen-according-to-julia-child/?fbclid=IwAR1ixlFDO0wcNNVSt5eAqBZopm2jSezcU1kocSgGfmtIqVFqplQI6ylIBVQ

[Liz]

One of Julia's more formidable French recipes----but utterly delicious.
From Julia Child (Volume I ~ Mastering the Art of French Cooking).
Requires several time-consuming recipes to complete the dish.

GATEAU DE CREPES A LA FLORENTINE
FILLED WITH CHEESE, SPINACH, AND MUSHROOMS

CREPES: Blender at high speed cup ea cold water, cold milk, 4 eggs, 1/2 tsp salt.
Then add 2 cups sifted a/p flour and 4 Tb melted butter. Cover/blend at top speed. Stop.
Scrape down sides; blend 2-3 sec. Cover/fridge at least 2 hours.
FINAL Lightly oil a skillet over mod-high heat, til pan starts smoking. Offheat, puddle
in center about 1/4 cup batter. Quickly tilt pan to make thin film --takes about 2-3 sec.
================================================

SAUCE MORNAY Cook 5 Tb flour, 4 Tb butter. Cook slowly 2 min without coloring.
Offheat add Take off heat and beat in 2 3/4 cups of boiling milk, 1/2 tsp salt, 1/8 tsp black pepper,
pinch of nutmeg. Boil/stir a min. Reduce to simmer; stir in slowly 1/4 cup whipping cream by tb.......
should get thick enough to coat spoon fairly heavily. Offheat, correct seasoning.
Then stir in all but two tb of 3 cups fave cheese. Film top w/ milk to prevent a skin. Hold.

============================================

SPINACH FILLING Blanch 1 1/2 c spinach. Then set aside to drain.
Cook Tb shallots in 2 Tb butter a bit in non-reactive pan. Add blanched spinach, 1/4 tsp salt;
stir over mod-high heat 2-3 min to dry any moisture. Stir in 1/2-2/3 cup Mornay sauce.
Cover/simmer slowly 8-10 min, stir occasionally. Correct seasoning and set aside.

============================================

MUSHROOM FILLING Mash cup cottage cheese, s/p. Beat in 1/3-1/2 cup fave shredded
cheese and an egg. Stir in mixture of 1/4 lb minced mushrooms, Tb ea shallots,
sauteed in tb butter, and 1/2 Tb oil; correct seasoning.

======================================

ASSEMBLY layer in buttered baker, one crepe, layers of both Fillings, then crepe and both Fillings.
Continue layering, ending w/ crepe. Pour Mornay Sauce over top/ sides.
Sprinkle w/ 3 tb shredded cheese; dot w/ bits of butter. Bake in the upper third of 350 deg oven.
Heat through; brown top lightly. Serve pie-shaped wedges.

[Liz]

Nice Valentine's Day appy; three ing, done in less than 15 min. Pairs salty-and-sweet, with smooth and creamy,
served atop crispy crackers, it's a total slam dunk; melty cheese tempered by sweet-yet-tart cherry jam and balsamic vinegar.
Best served warm; keeps airtight in fridge a week. It firms up, but slices well. CHEF NOTE Capping Brie is a pain;
cutting through the rind takes a bit of elbow grease. Use a sharp knife, take your time, and be careful.

BRIE BAKED w/ CHERRY JAM

ING one 8-ounce wheel of Brie, about 1/3 heaping cup cherry jam or preserves, tb balsamic.

METHOD Cap Brie 1/8" thick. Center on silpatted or sprayed sheetpan. Spoon in center combined jam and balsamic (adjust flavors, if necessary).
Keep a bare inch margin at perimeter to avoid runoff. Loosely 'cap' jam mixture. Bake 400 deg 10 min (cheese is meltey).
Keep a watchful eye; sugary jam burns if it runs off on hot sheetpan. Using two large spatulas, transfer to server.

SERVE immediately w/ bread, crackers, mini toasts, chips, etc.

[Liz]

Good for summertime, but can be made anytime of year.

Fresh Peach Ice Cream / Amaretto Caramel Sauce

METHOD proc/combine 20 oz bag frozen sliced unsweetened peaches, 1 1/2 cup sugar
2 tsp lemon juice, 1/2 tsp vanilla. Add 3/4 c h/cream; processor smooth 2 min.

Serve immediately drizzled w/ Amaretto Caramel Sauce.