Archive for the ‘Cooking Magazine’ Category

Here are the last of the Vintage Thanksgiving 1982 recipes. Many of the recipes for this menu involve work ahead of time, so think about it for next year. ;-)

For my part, the December 2007 Issue of Gourmet Magazine arrived yesterday and I plan to read and enjoy it this weekend!

Tink

*When I dream, I cook and bake like an artist!*

TheArmchairChef.com Vintage Thanksgiving GOURMET MAGAZINE- November 1982 Rum-Glazed Sweet Potato, Apple, and Chestnut Au Gratin

If you are looking for a new way to serve sweet potatoes, this is a great alternative!

Ingredients

3 pounds sweet potatoes, pricked with skewer 3 Golden Delicious apples 1/4 cup fresh lemon juice 1 cup halved, vacuum-packed roasted chestnuts, available from specialty food stores 1/2 cup (1 stick) unsalted butter 1/2 cup firmly packed light brown sugar 1/2 cup honey 2 T dark rum 1/2 t cinnamon 1/4 t ground ginger 1/4 t ground mace

Step by Step

Preheat oven to 400 degrees 1) Bake sweet potatoes for 45 minutes to 1 hour. Let cool 2) Peel sweet potatoes and cut diagonally into 1/4 inch slices 3) Peel apples, cut lengthwise into eighths and toss with lemon juice. 4) Arrange sweet potatoes and apples into a buttered 14 inch gratin dish and sprinkle with chestnuts. In a stainless steel or enameled saucepan: 5) Combine butter, brown sugar, honey, rum, cinnamon, ginger, and mace 6) Cook over moderate heat until sugar is dissolved. Preheat oven to 400 degrees 7) Spoon butter and sugar mixture over the sweet potatoes and apples 8 ) Bake in 400 degree oven for 30 minutes or until apples are tender. Baste occasionally. 10) Put dish under preheated broiler until edges of potatoes and apples are slightly browned. 11) Serve and Enjoy!

TheArmchairChef.com Vintage Thanksgiving GOURMET MAGAZINE- November 1982 Green Beans and Bacon

Another Southern Classic!

Ingredients

6 ounces, slab bacon, diced 1 onion, minced 2 pounds, green beans, trimmed 1 t red pepper flakes or to taste 3 T softened, unsalted butter 1 cup boiling water 3 T distilled white vinegar

Step by Step

In a large, deep skillet: 1) Cook bacon over moderate heat, stirring, until golden brown 2) Transfer bacon to plate, using slotted spoon 3) Add onion to skillet and cook until softened 4) Add green beans, red pepper flakes, and salt to taste 5) Saute over moderate heat for 2 minutes 6) Add boiling water, covering skillet with immediately 7) Steam beans, shaking occasionally, for 15 minutes or until just tender 8 ) Add butter, vinegar, slat and pepper to taste, tossing mixture to combine 9) Transfer to hated serving dish 10) Serve and Enjoy!

TheArmchairChef.com Vintage Thanksgiving GOURMET MAGAZINE- November 1982 Cauliflower Slaw

A new twist on an all time favorite!

Ingredients

1 head cauliflower, trimmed and separated into small flowerets 1/2 head cabbage, cored and shredded fine 2 stalks celery, sliced thin 1/2 cup sliced radish 1/2 cup minced scallions 2 T minced fresh parsley leaves 1/2 t celery seed 1/2 cup French Dressing (see below)

Step by Step

In a large sauce pan: 1) Blanche cauliflower in salted water for 1 minute 2)Drain in colander 3) Refresh under running COLD water In salad bowl: 4) Combine cauliflower, cabbage, celery, radishes, scallion, parsley, celery seed 5) Add French Dressing (See below for recipe) 6) Toss well 7) Serve and Emjoy!

French Dressing

Makes about 1/2 cup 2 T wine vinegar or lemon juice 1/3 to 1/2 cup olive oil or to taste Dijon style mustard or dry mustard to taste salt to taste pepper to taste

Step by Step

In a bowl: 1) Combine vinegar and salt and pepper to taste 2) Add oil in a stream, beating 3) Beat the dressing until it is emulsified NOTE: For a sharper dressing, add the mustard to the vinegar before adding the oil. 4) Serve and Enjoy!

TheArmchairChef.com Vintage Thanksgiving GOURMET MAGAZINE- November 1982 Robert E. Lee Cake (Coconut Cake with Lemon Filling)

I remember my mother serving Coconut Cake, one of her favorites. This version offers a Lemon Filling!

Ingredients

For Cake Layers: 6 large egg yolks 1 cup sugar 1 T grated orange rind 2 t grated lemon rind 2 t fresh lemon juice 6 large egg whites, room temperature 1/4 t cream of tartar 1 cup multi-purpose flour 1/2 t double acting baking powder 1/4 t salt

For the Filling: 4 large egg yolks 1/3 cup sugar 1/2 stick unsalted butter, cut into pieces 1/2 cup fresh lemon juice 2 t grated lemon rind

For the Frosting: 3/4 cup sugar 1/4 cup water 4 large egg whites, room temperature a pinch of cream of tarter a pinch of salt 1 T fresh lemon juice 1 T grated orange rind 2 t grated lemon rind 1 t vanilla

For the Garnish: orange slices candied violets (if desired)

Step by Step

For Cake Layers: 1) Sift together flour, baking powder, and salt 2) Line 3 buttered 8 inch round pans with wax paper, butter the paper and dust the pans with flour In large bowl, with electric mixer: 3) Beat egg yolks with 1/2 cup sugar until mixture is lemon colored and ribbons when mixer is lifted 4) Stir orange rind, lemon rind, orange juice, and lemon juice into yolk and sugar mixture In a bowl: 5) Beat egg whites, cream of tarter, and pinch of salt until they hold soft peaks. 6) Add remaining sugar, a little at a time, beating 7) Beat meringue until it holds stiff peaks 8 ) Fold meringue into yolk mixture, alternating with flour mixture 9) Divide batter between pans 10) Bake 25 minutes in oven preheated to 350 degree F 11) Use cake tester to test for doneness 12) Let layers cool on pans for 5 minutes 13) Invert onto racks and cool completely

For the Filling: In a heavy stainless steel or enamel saucepan: 1) Combine egg yolks, sugar, butter, and lemon juice 2) Cook mixture over moderate heat, whisking vigorously, until it thickens — do not let it boil 3) Stir in lemon rind 4) Transfer the mixture to a bowl and let it cool 5) Chill the filling, covered with buttered waxed paper for at least an hour

For the Frosting: In a small, heavy saucepan: 1) Combine sugar with 1/4 cup water 2) Bring mixture to a boil 3) Boil over moderate heat, stirring and washing down any sugar crystals clinging to the sides with a brush dipped in cold water 4) Boil until it reaches the soft ball stage or 234 degrees F on a candy thermometer In a bowl with an electric mixer: 5) Beat the egg whites with the cream of tarter and pinch of salt until they hold soft peaks 6) With the mixer running, add the hot syrup in a stream and beat the meringue until it is completely cool 7) Beat in the lemon juice, the orange rind, lemon rind, and vanilla

Cake Assembly

1) Arrange one cake layer on plate 2) Spread it with half of the filling 3) Top it with second layer 4) Spread second layer with rest of filling 5) Top with third cake layer 6) Spread frosting over sides and top of cake 7) Coat with grated coconut 8) Garnish cake plate with orange slices and candied violets 9) Serve and Enjoy!

TheArmchairChef.com Vintage Thanksgiving GOURMET MAGAZINE- November 1982 Damson Plum Tarts

This is an alternate treat, if by some chance you have guests who don’t appreciate the Robert E. Lee Cake! My Dad was a rabid Damson Plum fan, btw!

Ingredients

For Tarts Dough – 1 1/2 recipes pate brisee (See below) 1 1/2 sticks unsalted butter, softened 1/3 cup sugar 3 large egg yolks 3/4 cup damson plum preserves 1 T fresh lemon juice 3 large egg whites pinch of cream of tarter pinch of salt For Garnish: confectioner’s sugar additional damson plum preserves

Step by Step

1) Roll the dough on a floured surface into a rectangle 1/8 thick 2) Arrange eight 3 3/4 inch tart pans close together in two rows 3) Drape the dough over the rolling pin and drape it loosely over the tart pans 4) Press the dough into the tins 5) Roll the lightly floured rolling pin over the rims of the tart pans to trim the dough 6) Chill the shells for at least 30 minutes Preheat oven to 350 degrees F In a bowl, using an electric mixer: 7) Cream the butter with the sugar 8 ) Add egg yolks, one at a time, beating lightly after each addition 9) Add the preserves and lemon juice and beat until all is just combined In another bowl: 10) Beat the egg whites with cream of tarter and a pinch of salt until they barely hold soft peaks 11) Fold the whites into the preserves mixture 12) Spoon combined mixture into shells, filling them two thirds full 13) Bake on a baking sheet on lower third of preheated oven (350 degrees) for 30-40 minutes or until golden brown and inserted knife comes out clean 14) Cool tarts on rack 15 minutes 15) Loosen shells from pans with tip of sharp knife 16) Transfer to baking rack 17) Sift confectioners sugar over tarts and add a dollop of additional preserves to center of each tart 18 ) Serve and Enjoy!

Pate Brisee Ingredients – Single Recipe Amount

1 1/4 cups All Purpose flour 3/4 stick (6 T) cold, unsalted butter, cut into bits 2 T vegetable shortening 1/4 t salt 3 T ice water

Pate Brisee Step by Step

In a large bowl: 1) Blend flour, vegetable shortening, and salt until the mixture resembles meal 2) Add 3 T ice water and toss mixture until water is incorporated 3) Form dough into a ball 4) Knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute fat evenly 5) Reform into ball 6) Dust dough with flour, wrap in waxed paper and chill for 1 hour

I was lucky enough to score a nest of past issued from Gourmet Magazine featuring the Thanksgiving Issue. Ya GOTTA love eBay! LOL

If you want to check out Gourmet Magazine now, here is the link. It is hard to find just Googling since the powers that be haven’t given it its own domain… go figure!

Here is the first part of the Gourmet Magazine Thanksgiving Menu from November 1982.

TheArmchairChef.com Vintage Thanksgiving GOURMET MAGAZINE- November 1982 Creamed Smoked Oysters on Corn Sticks

This unusual appetizer is the start of a wonderful vintage, Southern Thanksgiving, from the pages of Gourmet Magazine.

Ingredients

Corn Sticks 1 cup white cornmeal (preferable stone-ground) 1 cup all purpose flour 2 t baking powder (double acting) 1 t salt 1 cup milk 2 large eggs, lightly beaten 1/4 cup unsalted butter, melted and cooled Shortening to grease molds

Creamed Smoked Oysters 3 T minced shallot 2/3 cup dry white wine 2 T cold water 2 cups heavy cream two 3 3/4 ounces tins of smoked oysters, drained and rinsed fresh lemon juice to taste 2 T minced fresh parsley leaves white pepper to taste

Step by Step

Corn Sticks Preheat oven to 400 degrees 1) Sift together cornmeal, flour, baking powder, and salt into a large mixing bowl 2) Combine milk, eggs, and bitter in another mixing bowl 3) Add the milk mixture to the cornmeal mixture and stir just enough to combine 4)Grease two 5-stick corn stick molds and heat in oven preheated oven for 5 minutes 5) Spoon the batter into the molds, filling almost to the top 6) Bake in preheated oven for 15 minutes or until golden. 7) Invert and cool on rack

Creamed Smoked Oysters In a stainless steel or enameled saucepan: 1) Combine shallot and wine 2) Heat over moderate high heat until wine is reduced to about 1 T. 3) Add 2 T cold water and the heavy cream 4) Bring the liquids to a boil and reduce it until it is thick enough to coat a spoon 5) Add the oysters and simmer, stirring occasionally, for 5 minutes or until oysters are heated thru 6) Stir in lemon juice, parsley, white pepper, and salt to taste.

Presentation

Individual servings are 1 corn stick, halved lengthwise 1) Place one half corn stick on each plate 2) Spoon on oyster mixture 3) Top with other half of corn stick 4) Serve and Enjoy!

TheArmchairChef.com Vintage Thanksgiving GOURMET MAGAZINE- November 1982 Spiced Pears

A Southern Classic, presented here by Gourmet Magazine, circa 1982.This is recipe requires planning and effort, but is well worth it!

Ingredients

3 cups sugar 1 cup distilled white vinegar 1/4 cup water three 3-inch cinnamon sticks 2 teaspoons whole cloves 6 whole allspice 3 pounds Bartlett pears

Step by Step

Prepare and sterilize mason jars (See detailed instructions below) 1) Peel pears, halve if small, quarter if large In a heavy stainless steel or enameled saucepan: 2) Combine sugar, vinegar, water, Cinnamon sticks, cloves, and allspice. 3) Bring the mixture to a boil, stirring, and boil syrup for 5 minutes 4) Add pears and simmer, covered with wax paper, for 10-15 minutes or until tender. 5) Spoon ears into sterilized Mason jars. 6) Pour the syrup over them up to 1/2 inch from the top of the jar. 7) Seal with lids immediately. 8 ) Put the jars in a water bath canner or on a rack in a deep kettle and add enough hot water to cover the jars by 2 inches. 9) Bring water to a boil and process the jars, covered, for 10 minutes. 10) Transfer the jars with canning tongs to a folded tea towel and let them cool. 11) Store pear filled jars in a cool, dry place. 12) When ready to serve, transfer to a serving dish. 13) Serve and Enjoy!

How to Sterilize Jars for Pickling and Preserving

1) Wash jars in hot suds and rinse in scalding water. 2) Put the jars in a kettle and cover fully with hot water. 3) Bring jars to a boil, covered, and boil for 15 minutes – measured from the time that steam emerges from the kettle. 4) Turn off the heat and let jars stand in hot water. 5) Just before they are ready to be filed, invert jars onto a tea towel to dry. 6) Fill jars while they are still hot. 7) Sterilize the lids for 5 minutes or according to the manufacturer’s instructions.

TheArmchairChef.com Vintage Thanksgiving GOURMET MAGAZINE- November 1982 Pickled Okra

Another Southern Classic

Ingredients

1 pound okra, untrimmed two 2 1/2 inch fresh hot chili peppers, halved lengthwise and seeded (wear rubber gloves to do this!) OR 1/2 t red pepper flakes 4 garlic cloves 2 cups cider vinegar 1/2 cup water 1 T dill seed 1 T salt 2 t mustard seed

Step by Step

1) Arrange the okra, stems up in sterilized Mason jars. 2) Divide chili peppers and garlic among the jars. In stainless steel or enameled saucepan: 3) Combine vinegar, 1/2 cup water, dill seed, salt, and mustard seed and bring to rolling boil. 4) Pour the vinegar mixture over the okra to within 1/2 inch of the top of the jars and seal with lids. 5) Put the jars in a water bath canner or on a rack in a deep kettle and add enough hot water to cover the jars by 2 inches. 6) Bring water to a boil and process the jars, covered, for 10 minutes. 7) Transfer the jars with canning tongs to a folded tea towel and let them cool. 8 ) Store okra filled jars in a cool, dry place. 9) When ready to serve, transfer to a serving dish. 10) Serve and Enjoy!

How to Sterilize Jars for Pickling and Preserving

1) Wash jars in hot suds and rinse in scalding water. 2) Put the jars in a kettle and cover fully with hot water. 3) Bring jars to a boil, covered, and boil for 15 minutes – measured from the time that steam emerges from the kettle. 4) Turn off the heat and let jars stand in hot water. 5) Just before they are ready to be filed, invert jars onto a tea towel to dry. 6) Fill jars while they are still hot. 7) Sterilize the lids for 5 minutes or according to the manufacturer’s instructions.

TheArmchairChef.com Vintage Thanksgiving GOURMET MAGAZINE- November 1982 Red Pepper Jelly

Add a bright spot of color to the table with this delight!

Ingredients

3 red peppers (about 1 pound) chopped coarse 1 onion, chopped coarse four 2 21/2 inch fresh red hot chili peppers, chopped coarse wearing rubber gloves OR 1 t red pepper flakes 1 T salt 4 1/2 cups sugar 1 1/4 cups distilled vinegar 1/2 cup fresh lemon juice 6 whole cloves 6 ounce bottle liquid pectin

Step by Step

In a food processor fitted with the steel blade: 1) Coarse grind in batches: red peppers, onion, chili peppers 2) Transfer mixture to colander as it is ground 3) Toss vegetables with 1 1/2 t of salt 4) Let drain for 3 hours and squeeze dry In heavy stainless steel or enameled saucepan: 5) Combine vegetables with sugar, vinegar, lemon juice, cloves, and remaining 1 1/2 t salt. 6) Bring liquid to a boil, stirring and boil for 10 minutes 7) Add the pectin and boil mixture, stirring, for 1 minute 8 ) Pour jelly into sterilized jelly glasses and seal the glasses with paraffin (See below) 9) Store jelly filled jars in a cool, dry place. 10) When ready to serve, transfer to a serving dish. 11) Serve and Enjoy!

How to Sterilize Jars for Pickling and Preserving

1) Wash jars in hot suds and rinse in scalding water. 2) Put the jars in a kettle and cover fully with hot water. 3) Bring jars to a boil, covered, and boil for 15 minutes – measured from the time that steam emerges from the kettle. 4) Turn off the heat and let jars stand in hot water. 5) Just before they are ready to be filed, invert jars onto a tea towel to dry. 6) Fill jars while they are still hot. 7) Sterilize the lids for 5 minutes or according to the manufacturer’s instructions.

How to Seal Jelly Glasses or Jars with Paraffin

Jelly glasses or jars should be filled to within 1/4 inch of the top of the glass with jelly or jam. The remaining space should be filled with a DOUBLE layer of melted paraffin. To prepare Paraffin: 1) Shave bar of paraffin into top of a double boiler aet over simmering water and melt it. 2) When ready to seal the jars, wipe off any jelly along the rim. 3) Pour a 1/8 inch layer of melted paraffin over the jelly, swirling it to cover the jelly and let it set. 4) Repeat with a second layer of paraffin. 5) Store jelly in a cool, dry place.

TheArmchairChef.com Vintage Thanksgiving GOURMET MAGAZINE- November 1982 Pecan and Rice Stuffing

Dressing or stuffing… whatever you want to call it, is one of my MOSTEST favorite parts of a Turkey dinner. Add pecans, and I’ll sign over my bank account! LOL I have been collecting stuffing recipes and this one is shooting straight to the TOP of the list!

Ingredients

4 cups chopped onions 2 cups chopped celery 3 garlic cloves, minced or to taste 2 1/4 sticks unsalted butter 1/2 pound mushrooms, sliced 1 pound chicken livers, trimmed and chopped turkey liver, trimmed and chopped 1/2 cup dry sherry 6 cups cooked rice 4 large eggs, had-boiled and sieved 2 cups toasted pecans, ground coarse 1/2 cup fresh parsley leaved, minced 2 T dried sage 2 t dried thyme 1/2 t ground mace 1/2 t nutmeg, freshly ground

Step by Step

In a large stainless steel or enameled skillet: 1) Melt 2 sticks of butter 2) Over moderate heat, saute onion, celery, garlic, salt, and pepper to taste in butter until softened 3) Transfer to large bowl Again in skillet: 4) In remaining butter, saute mushrooms with salt and pepper to taste over moderately high heat 5) When they begin to give off liquid add chicken livers and turkey liver. 6) Cook for 1-2 minutes, stirring or until livers are just slightly pink 7) Add cooking sherry to livers and reduce liquid to about 1 T. 8 ) Add liver mixture to vegetables 9) Stir rice, hard boiled eggs, pecans, parsley, sage, mace, nutmeg, salt an pepper to taste 10) Let cool completely 11) Cook some of stuffing in turkey if desired 12) Place remaining stuffing in a buttered 1 1/2 qt baking dish and reserve it, covered and chilled 13) Place and bake covered baking dish with stuffing in oven with turkey for last hour of baking 14) Serve and Enjoy!

Yesterday, over lunch, Mom and I looked at the Williams-Sonoma Thanksgiving 2007 catalog. We had a blast exclaiming over some the REALLY high end gadgets they had for sale.

I LOVED the Ruffoni hammered copper stockpots (page 7) and the acorn handle was fun since I used Acorns in my company logo for Tink Boord-Dill Needlework. Acorns are an emblem associated with the Stewarts — one of my family names. However, being both Scottish and Dutch I don’t see myself spending the $$ to actually purchase one fo those stockpots! LOLOL

What I did put on my wish list were the crepe pan (page 56) the 6 egg poacher (page 52), and the filled pancake pan (page 59).

W-S also included an excellent Thanksgiving CountDown on page 5).

There are also several intriguing recipes, including Ricotta Eggs with Basil, for which I need the egg poacher! *VeryBigGrin*

All in all, the Williams Sonoma catalog was a most enjoyable read!

After reading the catalog, I hopped over to their web site and looked at the recipes. They have some filled pancake recipes… I might have to put the filled pancake pan ahead of the egg poacher on my wish list! *smile*

Tink

*When I dream, I cook and bake like an artist!*

As you might have guessed, I subscribe to quite a few cooking or food related magazines.

With a large number of dietary restrictions, I view them along the lines of the foodie’s equivalent of *Armchair Traveling* . LOL

As an information junkie and trivia fanatic, I also like the *Tips and Tricks* and *Fun Facts to Know and Tell* that are often provided. I will say that I do come by all of this naturally. At a family reunion, we were discussing this and several of us confessed to being *Cookbook Readers* — as in just sitting and reading a cookbook, often with NO plans to use the recipes. My paternal grandmother is apparently the source of this behavior — thank you, Aine!

So— back to the the latest issue of Bon Appetit. I haven’t had time to sit and read it, yet, but I did take the time to thumb thru it and place *Post It Notes* on the pages I want to be sure to read carefully. (Yes, there IS method to my madness! — and what in the world did folks do before Post-its? Actually I do remembers using lots of small, ripped scraps and some of my resource books from way back when still have them among the pages.)

Anyway, for this issue of Bon Appetit, I marked p 66/Starters which gives an EXCELLENT 4 step Lesson in how to brown meat. With fun illustrations (showing a slight homage to the pen, ink, and wash illustrations of the 1950s), tricks, and a modicum of science, it delivers excellent information in an easy to understand and remember format.

I also marked p124 where they start a fascinating article on *Sweet Or Savory — Four Farmers’ Market Favorites, Two Ways Each*.

They take sweet potatoes, apples, butternut squash, and pears and provide both a sweet recipe and a savory recipe for each.

The butternut squash cake, properly called Ginger Squash Cake with White Chocolate Frosting called out to me, even though I am not wild about white chocolate.

The savory offering of Fried Cornmeal Shrimp with Butternut Squash Risotto also called my name. *smile*

As I was just now leafing thru the issue while writing this report, I also discovered that they cover Pasta in their p 86/Cooking Class, specifically egg fettuccine. Homemade Pasta is going to be my winter project this year, so it looks as though this issue will get a lot of attention from me in the upcoming months.

Tink

*When I dream, I cook and bake like an artist!*

As I am sure you have figured out by now, I have a weakness for illustrations. Give me a watercolor or graphite drawing, especially in a book or magazine, and I am yours for life. *smile*

Add to that my love of *Fun Facts to Know and Tell* and any Whys and Wherefores and, needless to say, everything stops at our hose when the latest issue of Cook’s Illustrated Magazine arrives!

Since I work at home, this usually means I have an edge over Jeffrey, which is aGOOD thing because as soon as he sees a new issue, he whisks it away to start planning upcoming menus (can you believe, he actually USES the recipes? Go figure! LOL)

The current issue has a WONDERFUL recipe for Chicken Tikka Masala (page 14) that Jeffrey has already made 5 or 6 times. He even took it as his contribution to the staff picnic for the Pops in the Park Concert at White Hall this month.

The Notes from Readers section has some nice goodies, from how to store leftover anchovies to keeping sprinkles on the tops of cookies. (Note to self — include that handy tip in the Holiday Bake Along this year)

The Quick Tips section is always one of my favorites since each tip is illustrated. It provides me with eye candy and brain candy. How great is that? ;-)

If you haven’t gotten a copy yet, run, don’t walk… and let me know how th Chicken Tikka Masala come out!

Tink

*When I dream, I cook and bake like an artist!*