November 4, 2015
As promised yesterday, here are some less rococo recipes from this issue of Gourmet.
First up, one that intrigues me. Friends are stopping by for drinks tonight, and I definitely plan on serving them these little tidbits. (I cut it off too early, but the point is to bake them for 15 minutes and serve them warm.)
As for these cookies, I’m pretty sure they were a Gourmet favorite, one we reprinted many times.
And this recipe sounds rather radical for the time – that’s a lot of jalapenos for the sixties!
November 3, 2015
The December 1969 issue of Gourmet is filled with interesting articles.
For starters, Cecil Beaton on decorating the table, with references to everyone from the Rothschilds, and Lady Cunard to Coco Chanel. James Beard weighs in on French Revillon, there’s an article on how to glace fruit, and a request for John Kennedy’s favorite pasta dish. Here’s that recipe, from the Kennedy’s White House Chef.
That’s rich, but fairly simple. The very fancy fish pictured above, however, is pretty much the opposite. Not at all rich – but not at all simple. I imagine a housewife in a sixties kitchen, complete with appliances in harvest gold or avocado green, struggling to replicate the picture. All I can say is – good luck!
The recipe is from an article on Salzburg, by Lillian Langseth-Christensen.
Tomorrow, a couple of more practical recipes from the same issue.
November 2, 2015
This is the cover of Gourmet from February, 1981. And this is one of the stranger recipes I’ve come across. Have you ever seen anything like it? Frankly it sounds delicious. Can’t wait to try it.
November 1, 2015
I was intrigued when I discovered this recipe in the January 1975 issue of Gourmet. I wondered if it, by chance, had anything to do with the Montreal dish, poutine. It doesn’t. The popular Canadian dish is of fairly recent vintage (I never once saw it when I was in school in Montreal in the sixties), while the Auvergnat dish goes back many centuries. The name, apparently, comes from an Occitan word, pountare, which means to grind.
This Gourmet recipe is, it turns out, a fancy version of what is basically a terrine, or meatloaf, made of leftovers. Of all the recipes I found, most do not use yeast (although I did find one that did). The beet greens are odd too; most recipes call for some kind of chard. I’m planning to make this using ground pork and chard. As for the prunes – which are essential – modern pitted prunes are so soft you don’t need to bother to soak them.
If you’re interested, I found a couple of recipes online that might be helpful. The first is from a local cook. The other is from the wonderful blog, chocolateandzucchini.
And here, from the same old issue of Gourmet, is another intriguing recipe: a Finish classic called Kalakukko. It’s name alone is reason to love it.