A Cake to Conjure With

September 12, 2015

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I’m trying to think who would want to create this cake, from the January 1975 issue of Gourmet, and suffering a total failure of imagination.  The same person, I suppose, who’d want to make this Filet of Beef en Gelee.

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Should you, however, be that person, here’s the recipe for the cake.  Roll up  your sleeves; it’s going to take some time.

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A Truly Ridiculous Recipe

September 11, 2015

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I’m not sure I even need to editorialize about this recipe, which says a great deal about what the notion of “gourmet cooking” was when it was printed, in January 1975.  I imagine Gourmet readers, with a great deal of time on their hands, spending hours making these fussy little hors d’oeuvres. Every single step is time-consuming.

It gives me great pleasure to see these old recipes. And even more to know that this is one I won’t be trying any time soon. Or ever.

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Tomorrow, another recipe from the same  issue.  It may be even more absurd.

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A Recipe for a Cool Fall Day

September 10, 2015

It’s hard to believe that Gourmet ever published a recipe for blood sausage, especially one that casually begins, “For every four cups pork blood….” Perhaps in 1951 the average American could go next door and borrow a few pints of blood from the neighboring farmer?

Here, for your delectation, is the recipe.

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And if you’re in the mood for those sausages, perhaps you’d like some of these as well?

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Good Sauce, Fancy Booze

September 9, 2015

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From 1983 – an unusual green sauce, requiring all manner of interesting herbs

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And a stunningly expensive bottle of booze (and remember, this is 1983 dollars).

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Stir-Fried Potatoes – and More

September 8, 2015

A couple of fascinating recipes from the February, 1984 issue of Gourmet.  Although they’re from a winter issue, they could not be more timely.  If you’re going to make these stir-fried potatoes from the much-lamented Auntie Yuan restaurant, what better time to try them than right now, when new potatoes fill the markets?

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As for zucchini – well, if you have a garden, you’ll be grateful for this simple recipe.  I made it last night – using red peppers in place of green and upping the amount of basil, and it vanished so quickly I never even got to take a picture!

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And I could not resist this ad: farm to table, circa 1984:

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