Cooking
WINE IN COOKERY---Wine is friendly to many foods but is equally antagonistic to other favorites. Egg is the outstanding example of the latter and cheese of the former. White and shell fish, poultry, game and meat, except pork, take on added luster by the addition of a small quantity of wine. Mushrooms, truffles and sweet potatoes complement wine flavors. Beware, beware, the combining of wine with acids in the form of gherkins, vinegar and similar condiments.
For fish or meat sauces, dry wines are the dicta of most experts. Riesling and Chablis are typical dry white wines, and claret is a typical dry red one. In the case of fish, the wine must be white, always, for red wine and fish do not mix. Meats may be cooked with either red or white wine. Occasionally a dash of a sweet cordial added at the last moment improves a meat. For instance, a tablespoon of Benedictine works magic in a pot roast.---The Victory Binding of the American Woman's Cook Book, published 1943
The recipe called for salt pork, diced and sauted in butter. We couldn't find salt pork, so I used bacon. A large chunk of beef is seared, all over, then removed. Add in minced onions, shallots, garlic and carrots. Simmer, add in peppercorns, bay leaves, tarragon vinegar, thyme, parsley, chervil, wine and the beef. Cook three hours on a slow heat. Skim fat, and serve.
We're kicking off our fourth year of Blog Party by taking a look back at some of our favorite first-year themes. This month, we're revisiting a BP favorite, Retro Party!
We're doing a bit of time-travel, and bringing back some of the weird and wonderful dishes & drinks from the 20's through the late sixties. You won't want to miss it! R.S.V.P. no later than TOMORROW, Thursday, 21 August. Hope to see you there!
Tagged with: Food and Drink + Wartime Wednesday + Dinner + Bacon + Beef + Wine + Cookbooks + Retro
- Wartime Wednesdays: Baked Eggs In Bacon
Eggs Are Valuable Food Eggs are valuable sources of proteins, iron, vitamins A, B & D; use them freely as long as their cost is reasonable. Only the usual seasonal fluctuations in price are expected but if larege amounts are fried and shipped abroad...
- Caprese
Catalogs arrive bearing goodies for Halloween, Thanksgiving and Christmas. School's started already (here, anyway). I'm seeing recipes for hot soups & comforting casseroles. The heck with that. Last I checked, it was still summer. We're...
- Mac & Cheese
Comfort food, with a kick. Rosemary & red pepper flakes. All I have to say about that. We're kicking off our fourth year of Blog Party by taking a look back at some of our favorite first-year themes. This month, we're revisiting a BP favorite,...
- Everyone Wins
Be sure to stop in at your local Dairy Queen today. It's hot out there. So set aside some time, and get yourself a Blizzard. Or two. Because today only, all proceeds from the sale of Blizzards go to the Make-a-Wish Foundation. So grab yourself some...
- Scrambled Eggs With Smoked Salmon & Avocado
From Williams-Sonoma Breakfast. There really isn't much to say, is there? Gorgeous, and according to Matt, delicious. Served with crunchy latkes & orange juice, it made for a good, albeit late, dinner. We're kicking off our fourth year of...
Cooking
Wartime Wednesdays: Burgundian Beef
WINE IN COOKERY---Wine is friendly to many foods but is equally antagonistic to other favorites. Egg is the outstanding example of the latter and cheese of the former. White and shell fish, poultry, game and meat, except pork, take on added luster by the addition of a small quantity of wine. Mushrooms, truffles and sweet potatoes complement wine flavors. Beware, beware, the combining of wine with acids in the form of gherkins, vinegar and similar condiments.
For fish or meat sauces, dry wines are the dicta of most experts. Riesling and Chablis are typical dry white wines, and claret is a typical dry red one. In the case of fish, the wine must be white, always, for red wine and fish do not mix. Meats may be cooked with either red or white wine. Occasionally a dash of a sweet cordial added at the last moment improves a meat. For instance, a tablespoon of Benedictine works magic in a pot roast.---The Victory Binding of the American Woman's Cook Book, published 1943
The recipe called for salt pork, diced and sauted in butter. We couldn't find salt pork, so I used bacon. A large chunk of beef is seared, all over, then removed. Add in minced onions, shallots, garlic and carrots. Simmer, add in peppercorns, bay leaves, tarragon vinegar, thyme, parsley, chervil, wine and the beef. Cook three hours on a slow heat. Skim fat, and serve.
We're kicking off our fourth year of Blog Party by taking a look back at some of our favorite first-year themes. This month, we're revisiting a BP favorite, Retro Party!
We're doing a bit of time-travel, and bringing back some of the weird and wonderful dishes & drinks from the 20's through the late sixties. You won't want to miss it! R.S.V.P. no later than TOMORROW, Thursday, 21 August. Hope to see you there!
Tagged with: Food and Drink + Wartime Wednesday + Dinner + Bacon + Beef + Wine + Cookbooks + Retro
- Wartime Wednesdays: Baked Eggs In Bacon
Eggs Are Valuable Food Eggs are valuable sources of proteins, iron, vitamins A, B & D; use them freely as long as their cost is reasonable. Only the usual seasonal fluctuations in price are expected but if larege amounts are fried and shipped abroad...
- Caprese
Catalogs arrive bearing goodies for Halloween, Thanksgiving and Christmas. School's started already (here, anyway). I'm seeing recipes for hot soups & comforting casseroles. The heck with that. Last I checked, it was still summer. We're...
- Mac & Cheese
Comfort food, with a kick. Rosemary & red pepper flakes. All I have to say about that. We're kicking off our fourth year of Blog Party by taking a look back at some of our favorite first-year themes. This month, we're revisiting a BP favorite,...
- Everyone Wins
Be sure to stop in at your local Dairy Queen today. It's hot out there. So set aside some time, and get yourself a Blizzard. Or two. Because today only, all proceeds from the sale of Blizzards go to the Make-a-Wish Foundation. So grab yourself some...
- Scrambled Eggs With Smoked Salmon & Avocado
From Williams-Sonoma Breakfast. There really isn't much to say, is there? Gorgeous, and according to Matt, delicious. Served with crunchy latkes & orange juice, it made for a good, albeit late, dinner. We're kicking off our fourth year of...