July 11, 2017
In July of 1960 Gourmet Magazine cost fifty cents – and some of the recipes were completely crazy. One, for eggplant, has you roast baby eggplants, peel them, cut them in half, seed them, stuff them with an herbal mixture, tie the halves together, pack them in sterilized jars, cover them with oil and vinegar and leave them to marinate for two weeks. I can’t even imagine the result.
But there are also some terrific-sounding recipes for unusual herbs like burnet – which I’ll give you tomorrow. Today, some really good berry suggestions.
July 10, 2017
Looking for something cool to cook on this high summer day? Herewith, a couple of suggestion from Gourmet, August 1977
to mix well. Serves 6 to 8.
This is one of my all time favorite sandwiches. Salad on a roll.
June 29, 2017
As promised, from Gourmet, July 1982, suggestions for miniature food for the fourth.
Frankly, making any one of these doll-sized dishes sounds like torture to me.
June 28, 2017
Gourmet was very much into miniature food in the early eighties. The magazine’s suggestion for a festive way to celebrate the fourth of July included all manner of tiny dishes. More tomorrow, but for now, here is their recipe for miniature burgers and buns (along with the perfect drink).
June 27, 2017
Isn’t it amazing to think that a magazine could have a cover this quiet? But that was back in 1974, when Gourmet cost a cool 75 cents on the newsstand.
It was also a time when the food of the Philippines seemed wildly exotic. Today it’s all the rage – so if you’re in the mood for lumpia and empanadas, here are a few recipes.
fritters in batches spooning the hot oil over the top. Drain on paper towels.
Serve with a garlic and vinegar dipping sauce made by mashing a clove of grarli to a paste with 1 1/2 teaspoons of slat and blending in a quarter cup of white vinegar.
For those who have requested it, here is the entire article.