Midcentury Retro recipes – beat the Coronavirus blues
Midcentury retro recipes
Classic food ideas while stuck at home
Swedish meatballs were a popular appetizer for dinner parties in the 1960s and ‘70s.
500 g (18 oz) ground (minced) beef/pork mixture
250 ml (1¼ cup) milk
75 g (¾ cup) white breadcrumbs
salt, white pepper
Finely dice the onion and sauté gently in a little butter without browning. Soak the breadcrumbs in milk. Blend the ground meat, preferably in a food processor, with the onion, egg, milk/breadcrumb mixture and the spices to the proper consistency and taste. Add a little water if the mixture feels too firm. Check the taste by test-frying one meatball. Then shape small meatballs with the aid of two spoons and place on water-rinsed plates. Brown a generous pat of butter in a frying pan, and when it ‘goes quiet’ place the meatballs in the pan and let them brown on all sides. Shake the frying pan often. Serve with potato purée or boiled potatoes and raw stirred lingonberries.
Famous in America in the 1960s, Beef bourguignon originates as part of French cuisine.
- 2 lbs beef stew meat, chopped into bite sized chunks
- ¼ cup flour
- 2 tsp salt, divided
- ¼ tsp pepper
- 3 tbsp canola oil, divided
- 1 tbsp butter
- 3 stalks celery, chopped
- 2 carrots, peeled and chopped
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 large bay leaf
- 1 tsp fresh minced thyme
- 3 cups dry red wine
- 8 oz sliced mushrooms
- 1 lb small yellow potatoes
- 1 tbsp olive oil
- sea salt + pepper
- Combine the flour, 1 tsp salt and pepper in a large Ziploc bag and then add the beef and shake well so all the beef has been covered by the flour.
- Heat 1 tbsp oil and butter in a large cast iron (or heavy bottomed) pan over medium high heat. Once the butter has melted and is sizzling, add the beef and cook for about 4 minutes per side, until just browned. Remove beef and place on a plate.
- In a large pot, heat the other tablespoon of oil over medium heat. Once hot, add the onions, carrots and celery. Sprinkle vegetables with a pinch of salt and sauté for ten minutes (adding the minced garlic after five minutes) until onion is translucent and carrots have started to become tender. Add the minced thyme and stir to combine.
- Then, add the beef to the vegetables along with the wine and bay leaf. Bring to a boil, then reduce to a slow simmer (put heat setting on low) and partially cover pot, leaving about a half inch open.
- Slowly simmer beef for three hours. After three hours, the wine should have reduced to a thick, velvety sauce and the beef should be very, very tender. Season with the additional teaspoon of salt and a pinch of black pepper.
- Near the end of the simmering process, heat the remaining tablespoon of oil in a sauté pan. Add the mushrooms and a pinch of salt, and sauté for ten minutes until tender. Stir cooked mushrooms into beef at the very end.
- To make the roasted potatoes, preheat oven to 375 degrees. Wash potatoes and chop into fourths. Lay potatoes on a foil lined sheet tray and drizzle with olive oil, then sprinkle with sea salt and pepper. Roast for 35 minutes, tossing occasionally, until crisp and golden.
- To serve, remove bay leaf from beef and serve beef alongside roasted potatoes with an additional sprig of thyme and a hefty glass of red wine.
Yield: 6 servings
Recipe and Picture from PBS – Jenna Weber
How to Make It
Heat the oven to 425°F. Place the beef into a lightly greased roasting pan. Season with the black pepper, if desired. Roast for 30 minutes or until an instant-read thermometer inserted into the beef reads 130°F. Cover the pan and refrigerate for 1 hour.
Reheat the oven to 425°F. Beat the egg and water in a small bowl with a fork.
Heat the butter in a 10-inch skillet over medium-high heat. Add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often.
Sprinkle the work surface with the flour. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. Brush the pastry sheet with the egg mixture. Spoon the mushroom mixture onto the pastry sheet to within 1-inch of the edge. Place the beef in the center of the mushroom mixture. Fold the pastry over the beef and press to seal. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture.
Bake for 25 minutes or until the pastry is golden brown and an instant-read thermometer inserted into the beef reads 140°F.
- 8 small minute steaks
- 1/2 cup brandy or sherry
- 3 clove garlic, crushed
- 1 cup cream or light sour cream
- 2 tablespoon worcestershire sauce
1Heat a large frying pan on high and spray with oil.
2Sear steaks in 2 batches 1 minute on each side, until browned and cooked to paste. Remove from pan. Keep warm.
3Deglaze the pan by adding the brandy and garlic on high. Stir in cream and Worcestershire sauce, and season to taste. Simmer, stirring, 3-4 minutes, until thickened slightly.
recipes from woman’s day – and food to love .co.nz
Tuna Noodle Casserole
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
- 1/2 cup fat-free milk
- 2 cups yolk-free noodles, cooked
- 1 cup frozen peas, thawed
- 1 can (5 ounces) light water-packed tuna, drained and flaked
- 1 jar (2 ounces) diced pimientos, drained
- 2 tablespoons dry bread crumbs
- 1 tablespoon butter, melted
- In a large bowl, combine soup and milk until smooth. Add the noodles, peas, tuna and pimientos; mix well.
- Pour into a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 400° for 25 minutes. Toss bread crumbs and butter; sprinkle over the top. Bake 5 minutes longer or until golden brown.
1 cup: 238 calories, 5g fat (2g saturated fat), 27mg cholesterol, 475mg sodium, 32g carbohydrate (6g sugars, 4g fiber), 15g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.
.This classic American salad mixes fruit, vegetables, and nuts in a light dressing.
- 2-3 apples, preferably Granny Smith, Fuji and similar
- 1 cup chopped celery or celery hearts
- 1/2 cup grapes Use red, green or a combination and halve or quarter if large.
- 1/2 cup chopped walnuts, lightly toasted or candied
- 1 lemon, divided (half for dressing)
- 1/4 cup plain yogurt
- 1/4 cup sour cream
- 1 teaspoon Dijon mustard
- 1/4 teaspoon kosher or sea salt, plus more to taste
- white pepper to taste
Core and chop the apples into bite-sized pieces. Cut the lemon in half and squeeze half of it over the chopped apple, mixing them together. This will prevent the apple pieces from browning.
Add the chopped celery, grapes, and walnuts. Mix the dressing ingredients together (yogurt, sour cream, mustard, juice from the remaining half lemon, salt and pepper), then fold it into the salad.
I prefer to use at least two types of apples. Mixing varieties provides more flavor complexity than if you use just one type of apple.
To toast the walnuts, bake them in an oven or toaster oven at 325 degrees F for 5-10 minutes, turning them a few times.
from mother would know .com
For the vanilla ice cream
- 300ml/½ pint double cream
- 300ml/½ pint milk
- 1 vanilla pod (soft and fresh)
- 3 free-range egg yolks
- 100g/3½oz caster sugar
For the meringue
- 3 free-range egg whites
- 175g/6oz caster sugar
- 2-3 tbsp cherry jam
- 20cm/8in circle ready-made sponge cake about 2.5cm/1in thick
For the vanilla ice cream, pour the cream and milk into a heavy-based saucepan. Split the vanilla pod lengthways and scrape out the seeds; then add the seeds and pod to the pan. Heat the mixture until just below boiling point.
Remove the pan from the heat and set aside to cool for one hour to allow the vanilla flavour to infuse into the mixture. Remove the vanilla pod and discard.
Whisk the egg yolks and sugar in a bowl until pale and thickened. Slowly whisk in about one-quarter of the cream mixture. Reheat the remaining cream mixture until just boiling, then slowly whisk it into the egg mixture.
Pour the egg mixture into a clean saucepan and cook over a gentle heat, stirring continuously until the custard thickens enough to coat the back of a spoon – it must not boil. Pour the custard into a bowl and set aside to cool, then cover and chill in the fridge overnight.
Pour the cooled custard into an ice cream machine and churn according to the manufacturer’s instructions, until thick and smooth. Spoon into a freezer container and freeze until needed.
For the meringue, whisk the egg whites in a clean, large bowl until stiff peaks form when the whisk is removed. Slowly whisk in the sugar, whisking well between each addition. Continue to whisk until glossy and very stiff peaks form when the whisk is removed.
To assemble the Alaska, spread the jam over the circle of sponge cake, then arrange scoops of ice cream in a pyramid shape on top, leaving a 1.5cm/½in border. Spoon the meringue all over the ice cream, ensuring there are no gaps, and use the back of a spoon to make a swirl pattern.
The baked Alaska can now be frozen until needed.
To cook the baked Alaska, preheat the oven to 200C/400F/Gas 6 and bake for 8-10 minutes, or until golden-brown all over.
Pineapple Upside Down Cake
- 3 Tbsp butter
- 1/2 cup packed brown sugar
- 2 (8 oz) cans pineapple rings, drained
- 13 maraschino cherries, drained
- 3/4 cup 2% milk
- 1 1/3 cups all-purpose flour
- 3/4 cup sugar
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/3 cup soft butter
- 1 egg
1. Preheat the oven to 350°F. Place butter and brown sugar in a 9-inch round cake pan and place in the oven while preheating. When the butter is melted, remove the pan from the oven and spread mixture evenly on the bottom. Arrange pineapple slices over the brown sugar butter. Place the cherries around the pineapple.
2. Put all remaining ingredients in the bowl with kneading/crushing blade. Launch the P3 pastry program. At the end of the program, pour the batter over the pineapple.
3. Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes in the pan. Place a heatproof plate over the pan and turn upside down; let stand for 5 minutes. Remove the pan. Using a spatula, scrape any topping that is still in the pan onto the cake. Serve warm.
prep – 20
cook – 30
from all clad .com
Fondue – Party
It’s wintertime and thoughts turn to melted cheese. That’s right, it’s Fondue Time! Personally, I can’t think of a better way to eat some cheese.
How to throw a memorable fondue party without all the unnecessary work. Some prep work ahead of time, and relax as your guests cook their own dinner!
- 4 cups (1 litre) neutral cooking oil , like canola or sunflower
- 2-3 lb (900-1350 grams) meat, or 1/3-1/2 lb of meat per person , this can be straight sirloin or ribeye beef, or try something new like ostrich, venison, elk, camel, boar etc. Even chicken
- 3-4 sauces , such as BBQ, garlic aioli, Thai peanut sauce, mustard sauce, Asian miso ginger dressing, etc. Whatever you would like.
- 1 clove garlic , peeled and sliced in half
- 1 1/4 cup Dry White wine , such as a Chardonnay, Pinot Grigio etc
- 1/2 lb (450 gr) Gruyere Cheese, shredded
- 1/2 lb (450) Emmental Cheese, shredded
- 1 pinch of freshly grated or ground nutmeg
- 1 1/2 tbsp cornstarch
- 2 tbsp Kirsch (cherry liqueur)
- Salt and pepper
- 5-6 cups of day old french bread , cubed, and left outside to dry out a touch.
Take each cut of meat that you have decided on, equalling about 2-3 lbs in total, and pat dry. You want to ensure that there is no excess liquids surrounding the meat, as it can cause splattering when it hits the hot oil. Cube into bite sized pieces. Aim for 3/4 inch cubes- 1 inch cubes. You want them easy to handle and guide onto your fondue forks, and not so small that they will slip off into the oil, or overcook too quickly.Also, when cubing, cut off any excess fat, as this will cause burning in the oil.
Place each type of meat into a separate container, seal and refrigerate till ready to use.
Spoon or pour the various sauces you are using into small containers and cover with plastic wrap. Store in the fridge till needed. You really only need about 3-4 tbsp of each sauce, to go around. Don’t use too many sauces. Four is ideal.
About a half hour before you want to eat, measure out your oil in the fondue pot you are using. Try to ensure that it is solid pot, and has a lip at the top, to prevent hot oil from splattering. You want to leave a good 1.5 to 2 inches at the top free, so don’t over fill. Most oil fondue pots are designed to sit on glass burners of ranges, as well as gas ranges these days. They are usually made from heavy steel or enamel coated cast iron.
Using medium heat (no hotter) slowly bring the oil to a gentle simmer. You should eventually start to see it ‘shimmer’. You can test it by taking a small piece of bread on a spear and placing it into the oil. If it starts to sizzle (without going crazy!) then the oil is ready to go.
When the oil is almost ready, bring out your meat and sauce containers. Spread them out around the fondue stand in the middle of your table. Each meat bowl should have forks for serving, and each sauce should have its own spoon.
Plates: Instruct everyone that they can take a variety of raw meat and place it on one corner of their plate. But once cooked, they should keep another section free for this. And in the bottom part of the plate they can spoon out some of the sauces for dipping.
Set up the flame of your fondue burner sitting on the bottom of your fondue stand according to the directions it came with. You can adjust the heat with the cover of the fondue flame holder.
Using oven mitts, carefully bring the oil over to the stand, and place it over the flame, ensuring that the pot is stable and secure.
As your guests start to cook each piece of meat, watch the flame and oil. If there is too much sputtering etc, drop the flame somewhat.
You will find that each person will like their meat differently. So pay attention to how long it takes to cook your cubes. I find for red meat, I only need a few seconds (truly, I like it blue rare!) Others will want it in there longer.
You may find that if the pot is filled with speared meat, the oil will take longer to heat up. Just be patient and have some salad!
Or you may find that your flame will die out. If this is the case, have someone remove the hot oil pot (using oven mitts) and place it on a cutting board. Then remove the fondue flame holder and refill with fuel. (I do this in the kitchen to keep the fuel away from the meat and other food) Light with a match and return it to the stand. Replace the pot and continue eating!
Have a bread bowl or basket ready with the cubed bread.
Take the garlic slices and rub the inside of your cheese fondue pot. This pot is different from an oil pot. It is usually wider and flatter, and either baked clay or enamel. This pot cannot sit directly on the stove. Discard the garlic.
In a bowl, combine the cheeses, nutmeg and cornstarch.
In a separate medium sized cooking pot, bring the wine to a rolling simmer over medium heat on the stove.
Once the wine is heated through and simmering, slowly add one handful of the cheese mixture. Using a spoon, stir in a figure eight motion until it is completely melted. Add another handful of cheese and repeat. Continue until all the cheese has been incorporated and has become a smooth mixture. It should be pleasantly bubbling. Add the kirsch and stir for another five minutes or so. Season with salt and pepper.
If you find it too thick, you can thin it out with a touch more wine.
Set up your fondue stand and the fuel container according to the directions. When the flame is ready, transfer the cheese from the stovetop pot to the garlic infused fondue pot. Set it up on the stand.
Spear a cube of bread and insert into the cheese. Using a figure eight motion, get some cheese to cover the bread and carefully plop it into your mouth! I say carefully because the fork and the cheese may be hot!! The figure eight motion ensures that the cheeses keep well mixed and will not separate or stick to the bottom of the pot.
Adjust the flame if you find the cheese is starting the scorch at the bottom of the pan.
Feel free to use any variety of meats you’d like. Keep the pieces a good bite size. Serve a light garden salad and sliced focaccia on the side.
The sauces can also be any variety you would like.
Traditionally white wine is the liquid of choice. But these day a hearty beer is also an option. You can substitute equal measure for measure.
Kirsch is also traditional. I would not use it if using beer. I have left it out, and only noticed minimal difference.
While bread is also the traditional conduit for the cheese, these days veggies such as cauliflower florets would make a great option.
These days the fondue fuel is a lot easier to use. We use the fondue gel that gets squeezed into the fuel holder. Keep extra on hand, for if the fuel runs out before the meat has!!
from the apron lemon .com
Chicken a La King
Preheat the oven to 375 degrees.
Brush the chicken breasts with 3 tablespoons of the olive oil and season them with salt and pepper, to taste. Roast on a baking sheet in the oven until cooked through, about 15 minutes.
Meanwhile, place the chicken stock in a small saucepan and heat on low. In a large saucepot or Dutch oven, heat the remaining olive oil and 1 tablespoon of the butter over medium-high heat. Add the mushrooms, season with salt and pepper, to taste, and sauté until they have released their juices, about 5 minutes. Add the onion, garlic, carrots, and celery, season again, and sauté until all of the vegetables have been cooked down and the onion is translucent, about 10 minutes.
Meanwhile, remove the chicken from the oven to let cool, and bake the biscuits according to the package directions. Add the cube of chicken bouillon to the stock and give it a quick stir to let it bloom. To finish the stew, reduce the heat to medium-low, add the rest of the butter to the sautéed vegetables, and let it melt.
Then, add the flour and stir well so that the flour and butter are mixed together and have coated the vegetables, creating a pseudo-roux. Cook, stirring frequently, on low heat for 2 minutes. Add the chicken stock and stir well. Bring the stew to a boil, then reduce the heat and let it simmer until thickened, about 5-10 minutes. Shred the chicken and add to the pot along with the peas. Add the heavy cream and stir well. Serve the stew in a bowl with a biscuit placed on the top or bottom (or both).
- 3 boneless, skinless chicken breasts
- 6 tablespoons olive oil
- Salt and pepper, to taste
- 4 cups chicken stock
- 1 stick butter
- 8 ounces mushrooms, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, chopped
- 3 stalks celery, chopped
- one 16-ounce can Pillsbury Buttermilk Biscuits
- 1 chicken bouillon cube
- 1/2 cup all-purpose flour
- one 10-ounce frozen package garden peas, thawed
- 1 cup heavy cream, at room temperature
from the daily meal .com
1 1/2 lbs ground beef
1 1/2 tsp salt
1/8 tsp pepper
2 tbsp chopped onion
2 tbsp chopped green pepper (optional)
2 cans Hunt’s Tomato Sauce
2 tbsp sugar
1/4 tsp Worcestershire Sauce
Combine beef, salt, pepper, onion, green pepper and 1/2 of 1 can Hunt’s Tomato Sauce. Press into greased 9 x 12 x 2-inch backing dish. Bake on lowest shelf in hot oven (450 F) for 10 minutes. Place 1-inch under medium broiler heat and broil 5 minutes longer. While meat cooks, combine remaining tomato sauce, sugar and Worcestershire in small saucepan and boil 3 minutes. Add meat drippings, if desired. Cut meat in half crosswise. Arrange sandwich fashion on platter, pouring sauce between and on top. Makes six servings.
from click Americana .com
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