Like many people from large families, we draw names for Christmas gifts  and put a $20-25 limit on how much we can spend on the gift (either for the actual gift or the supplies for said gift).  This past Christmas, my youngest sister drew my name.

When I was spending a couple of . . . → Read More: Modern Retro Recipe: Pizza Rustica]]>

Dear Friends,

Like many people from large families, we draw names for Christmas gifts  and put a $20-25 limit on how much we can spend on the gift (either for the actual gift or the supplies for said gift).  This past Christmas, my youngest sister drew my name.

When I was spending a couple of days with my mother at her time share down by the beach in Orange County, we decided to go to this huge antique mall that is nearby.  And that is when I saw it:  The Gold Cookbook written in 1947 by Master Chef Louis P. De Gouy (with an introduction by Oscar of the Waldorf).  Think of The Gold Cookbook as a cross between The Joy of Cooking and Julia Child.

Money was a bit tight for us at that time so I couldn’t justify buying another vintage cookbook.  But my sister could…!  I called her up and asked her if she would like to give the cookbook to me for Christmas.  She liked the idea.  My mother took care of all of the arrangements.

When I opened it on Christmas Eve, I feigned surprise and delight that she would know exactly what I wanted for Christmas.

Anyway, I was browsing through my new cookbook for a new egg and cheese recipe to try and found this recipe for “Pizza Rustica or Italian Ham and Sausage Pie.”  When we lived in New Jersey, we got in the habit of calling a “pizza” a “pie.”  This pizza really is a pie.

Immaculate Baking Co. All Natural Ready-to-Bake Pie Crusts; I let it come to room temperature for 40 minutes in its package--twice as long as the box recommends--before attempting to unroll it.

The kind of crust you use really makes a difference.  I bought an “all natural” ready-to-bake pie crust made by Immaculate Baking Company at Whole Foods and was completely dissatisfied with it because the crust was dry and gritty.  I should have known I was going to be unhappy with it when I had trouble unrolling it and it broke apart (yes, I brought it to room temperature) but used it anyway.  I always tell clients to listen to their instincts!  I wish I had listened to mine!   I ended up scraping the leftover innards out of that pie crust and putting it into a homemade crust and re-baking the pie.

I was planning something different for dinner tonight but it is a rather windy and rainy day and I think I will make this pie, instead!  It is perfect for a Winnie-the-Pooh kind of blustery day.

The original recipe calls for one pound of Italian ham and 1 pound of Italian sausage.   Basically, you want a spicy ham and sausage.  The level of spiciness is up to you.  I found using Black Forest ham (slice 1/4″ thick at the deli) and mild Italian sausage (like they use on pizzas) to be perfect for us.  Play around with the ham and sausage until you get the combo right for you.

Pizza Rustica

Pizza Rustica

Ingredients:

2 – 9″ pie crusts (for top and bottom)

 Method:

Preheat the oven to 450F. Cut the ham into small pieces.

Brown the sausage if it isn't already cooked.

Beat the eggs in a large bowl with a whisk.

Add the ricotta cheese to the eggs and continue whipping/beating until smooth.

When smooth, stir in the Parmesan cheese.

Then stir in the cinnamon, and parsley. Salt and pepper to taste.

Fold the ham and sausage into the cheese mixture. (Ironically, the original recipe forgot to mention this step)

Dump the filling into a pastry lined 9" pie plate. It will be mounded up but it settles as it bakes.

Cover with other pie pastry, crimp edges, and make a few slashes in the top. Bake at 450F. for 10 minutes; Reduce temperature to 350F and bake for another hour, or until the crust is golden brown.

We enjoyed it for dinner with artichoke hearts and a green salad but it would be perfect served for brunch, too.

New Year’s Day is just a few days away.  About 20 years ago, I learned of the Southern tradition of serving Hoppin’ John on New Year’s Day to bring good luck.  What I’ve learned over the years is that there are about as many versions of Hoppin’ John as . . . → Read More: Modern Retro Recipe: Hoppin’ John]]>

Modern Retro Recipes Winter Edition!

New Year’s Day is just a few days away.  About 20 years ago, I learned of the Southern tradition of serving Hoppin’ John on New Year’s Day to bring good luck.  What I’ve learned over the years is that there are about as many versions of Hoppin’ John as there our regions in the South.

This recipe, included in the Winter Edition of the Modern Retro Recipes eNewsletter, is adapted from two New Year’s Day recipes in the United States Regional Cookbook, published in 1939.  One recipe, called “Hopping John,” is made from red cow peas, rice, and salt pork.  The other is called “Hog Jowl and Black-Eyed Peas” and is made up of just those two ingredients plus water.

Since I’m not sure I even WANT to buy a hog jowl, I use ham hocks instead.  I also add chopped onion and some pepper flakes for a bit of a kick that the original recipes don’t use.

Click here to download a free copy of the recipe in PDF format for your Modern Retro Recipes notebook: Hoppin’ John

For more great winter recipes, visit the Modern Retro Recipes eNewsletter page!

The December/January issue of Modern Retro Recipes contains nineteen pages of retro and vintage recipes with photos and step by step directions!   I once again delve into my grandmother’s green recipe box for many of the recipes in this issue.  There are a few holiday oriented recipes but most can be enjoyed all winter long.

Note: I know the formatting is wonky.  I’ve just spent the past 15 minutes trying to fix it.  There are just some days when the blog has a mind of its own…

Hoppin' John

Hoppin’ John

Ingredients

1 pound package of black-eyed peas
3 pound ham hock, cut crosswise by butcher
1 medium onion, chopped
Pepper flakes, to taste
1 1/2 cups uncooked long-grain brown rice

Method

Soak beans according to package directions.

Add ham hock and onion to the rehydrated beans.

Add enough water to cover.

Bring to a boil, reduce heat to low and cook until beans and  are tender and the meat is falling off of the bone, about 2 hours.

Remove meat from bone, chop and return to pot.

Add  rice and continue cooking for another hour.

Add pepper flakes to taste and serve.

I was looking through my vintage cookbooks for a fun Halloween dessert (that didn’t involve a pumpkin) for the Modern Retro Recipes eNewsletter’s holiday edition when I came across these adorable guys.  Using oranges instead of pumpkins, you create little jack-o-lanterns cloves, licorice, and maraschino cherries and fill them . . . → Read More: Modern Retro Recipe: Goblin Frosties]]>

Modern Retro Recipes Holiday Edition!

I was looking through my vintage cookbooks for a fun Halloween dessert (that didn’t involve a pumpkin) for the Modern Retro Recipes eNewsletter’s holiday edition when I came across these adorable guys.  Using oranges instead of pumpkins, you create little jack-o-lanterns cloves, licorice, and maraschino cherries and fill them with lime sherbert.

Click here to download a free copy of the recipe in PDF format for your Modern Retro Recipes notebook: Goblin Frosties

For more great holiday recipes, visit the Modern Retro Recipes eNewsletter page!

The October/November issue of Modern Retro Recipes contains twenty pages of retro and vintage recipes with photos and step by step directions!  I give a nod to Halloween with adorable Goblin Frosties but most of the other recipes are geared toward traditional Thanksgiving gatherings.  That said, I have included a delicious alternative to cooking a monstrous sized turkey.  Sometimes we need to start new traditions, too!

Goblin Frosties

Ingredients
4 medium oranges
2-3 Licorice whips, cut into 1/4” pieces
Whole cloves
1 to 1 1/2 quarts lime sherbet
4 maraschino cherries with stems

Method

With a sharp knife, cut off thin slice of peel from bottom of orange to enable it to stand firmly.

Slice off enough to make the orange stand on its own.

For the hat, cut off anywhere from 1/4 to 1/3 from the top of the orange.

Slice off the top to make the hat

With spoon, scoop out pulp and membrane from the orange (this is easier with a fruit spoon).

Scoop out the orange and membrane

Using a toothpick, poke holes in the peel where you will want the mouth and nose to go.  Stick the cloves in the holes you just made.

Poke holes in the peel with toothpick and insert whole cloves

With the point of a paring knife, cut two holes for the eyes.  Carefully insert the cut licorice whips into the holes you just made.

Carefully cut out holes for the eyes.

Fill oranges with sherbet, mounding it above the rim.

Add lime sherbet

Place the lid atop the sherbet at a fun angle. Attach maraschino cherry through each lid and into the sherbet with a toothpick (which also acts an anchor for the lid).

Add the maraschino cherry with a toothbook and anchor cap to goblin

Keep frozen until ready to serve.

They look so cute hanging out in the freezer! Little do they know the fate that awaits them!

Outtakes!

When I was doing the photo shoot for this recipe…or, I should say, I was attempting to do the photo shoot…it was over 100F degrees outside and not much cooler inside.  The poor goblins were having a hard time holding their sherbet….

I knew I was in trouble when a couple of them started to cry...

I felt so cruel!

I stuck them  in the freezer and we tried it again a few days later.  They were much, much happier, then (until they found out about the horror that awaited them…we won’t discuss that…).

There was a time when women would shop downtown at department stores. These department stores were monuments to fashion and femininity. You could meet your friends for lunch and eat in the elegant dining rooms. It was glorious!

Growing up in the San Fernando Valley, I . . . → Read More: From the Archive: Department Store Dining Rooms]]>

This article was originally posted on April 21, 2008:

There was a time when women would shop downtown at department stores. These department stores were monuments to fashion and femininity. You could meet your friends for lunch and eat in the elegant dining rooms. It was glorious!

Growing up in the San Fernando Valley, I was used to shopping at malls. I mean, after all, isn’t “The Valley” where mall shopping was raised to an art form? It wasn’t until I moved away from home and made my first trek to Union Square in San Francisco that I discovered what a true department store could be like. It was a loonngg time ago. I don’t even remember which stores I went to! I’m pretty sure I ate at McDonald’s, since that would be in line with my student-limited budget.

Wannamaker's Eagle, Philadelphia

When I was attending and working at Temple University, I shopped at Wanamakers’ flagship store in Philadelphia’s Center City after work a few times, but I don’t even recall seeing the dining room.

Then I moved to northern Indiana and Marshall Field’s State Street store was only an hour away via the North Shore Line. I was in heaven. I could spend the whole day there (and often did!). Around lunchtime, I would head up to the seventh floor and wait my turn in line for the Walnut Room. I always dined alone, but the experience was always wonderful for me. I allowed my imagination to run free and it felt like I was in another era where hats and gloves and graciousness reigned supreme.

Marshall Field's Dining Room (I will NOT call it Macy's), Chicago; Image courtesy of AZSue22 on Flickr

Now I’m back in Los Angeles and shopping at malls again. Nordstrom’s has a cafe, but it isn’t the same. I order at the counter and then someone brings my order to me. High class fast food.

And, to make matters worse, Marshall Field’s has suffered the indignity of having its name changed to Macy’s. I will always call it Marshall Fields. The Macy’s stores that I’ve gone to recently just remind me too much of a glorified JC Penneys. Marshall Fields deserves better.

One of my vintage cookbooks was written by Helen Corbitt in 1962. She was the Director of Restaurants at Neimen-Marcus. All of the recipes I’ve tried in it have been absolutely delicious. But, that would make sense since the ladies who lunched at that store had high expectations. I’ve included an adaptation of her Grenadine of Chicken recipe. The original used heavy cream instead of evaporated milk. Don’t let the sauce boil away too much. You’ll want it to spread over the chicken and rice. And, don’t forget to pretend you are the host of your own cooking show when you light the brandy.

Enjoy!

* Exported from MasterCook *

Grenadine of Chicken

Recipe By :Adapted from Helen Corbitt (Director of Restaurants at Neiman-Marcus)

Serving Size : 4

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

1 pound boneless skinless chicken breasts

1/4 cup flour

1/2 teaspoon salt

1 tablespoon olive oil

1 tablespoon butter

1 tablespoon paprika

1/4 cup brandy

1 tablespoon chopped chives

1 cup evaporated milk

Dip chicken breasts in the flour and salt and shake off as much flour as

possible. Saute’ in the oil and butter. Add the paprika and brandy.

Light and saute’ until brandy has cooked away. Add the chives and cream

and simmer until reduced by one half.

Source:

Adapted from “Helen Corbitt’s Potluck”

Copyright:

“1962; Riverside Press Company”

- – - – - – - – - – - – - – - – - – -

Per Serving (excluding unknown items): 332 Calories; 13g Fat (38.9%

calories from fat); 32g Protein; 13g Carbohydrate; 1g Dietary Fiber; 92mg

Cholesterol; 437mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat;

0 Vegetable; 1/2 Non-Fat Milk; 2 Fat.

Serving Ideas : Serve over rice.
Serve with garlic sautee’d mushrooms.

Serve with salad of mixed greens with an oil and vinegar dressing.

Fresh strawberries with warm honey to dip them in for dessert.

NOTES : Evaporated milk may be substituted for the whipping cream

to reduce the calories. Serve over rice.

This recipe for sloppy joes is a variation of a recipe for “deviled hamburgers” that I found in a “calorie friendly” cookbook that belonged to my husband’s grandmother.  I have found that if any recipe says “deviled” in it, there will be mustard and/or horseradish (such as deviled eggs).  I doubled the seasonings . . . → Read More: Modern Retro Recipe: Sloppy Devils]]>

Dear Friends,

This recipe for sloppy joes is a variation of a recipe for “deviled hamburgers” that I found in a “calorie friendly” cookbook that belonged to my husband’s grandmother.  I have found that if any recipe says “deviled” in it, there will be mustard and/or horseradish (such as deviled eggs).  I doubled the seasonings because I thought the meat was a bit bland without the extra punch.  If it is too much for you, just reduce the amount to your taste.

One thing I love about these sloppy devils is that they are ideal to make when I am tired.  I don’t have to chop or mince anything.  Everything except for the meat comes from a jar of some sort.  From start to finish, it will take about 15-20 minutes to cook.

Click here to download a free copy of the Sloppy Devils recipe in PDF format for your Modern Retro Recipes notebook.

Sloppy Devils

Ingredients

1 pound ground beef
1/4 pound other ground meat such as pork or turkey
2 teaspoons fat or oil (optional)
1/2 cup chili sauce
2 teaspoons prepared mustard
2 teaspoons horseradish
2 teaspoons instant minced onions
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
Dash pepper

Method

If using an extra lean meat, heat the fat or oil in a saucepan or spray saucepan with a no-stick spray.

Add meat and cook until brown.

Stir in the remaining ingredients. Cook over low heat another five minutes.

Serve on toasted buns.

Do you have a favorite sloppy joes recipe?   Add a link to it below (it doesn’t have to be from your own blog) or share in the comments section:

Dear Friends,

As I write this letter to you, I am giddy with delight!  Put on your party hats, crank up Dino and Frank, and join with me in celebrating the launch of the first issue of the Modern Retro Recipes eNewsletter today!   The twenty page newsletter is filled with vintage and retro inspired . . . → Read More: Bring Out the Party Hats: It’s a Retro eNewsletter Launch Party]]>

Dear Friends,

As I write this letter to you, I am giddy with delight!  Put on your party hats, crank up Dino and Frank, and join with me in celebrating the launch of the first issue of the Modern Retro Recipes eNewsletter today!   The twenty page newsletter is filled with vintage and retro inspired recipes.

Here are ten reasons why you should subscribe to the Modern Retro Recipes eNewsletter:

#10.  It’s dirt cheap for what you get–only $3.50 for the inaugural issue.

#9.  There’s no waiting for it because it is delivered digitally.

#8.  There aren’t any weird ingredients in any of the recipes.  Everything should be available at your  local grocery store.

#7.  The recipes include background information about the origin of it and helpful hints to ensure its success.

#6.  It is often more satisfying and faster to cook at home than to go out to eat or wait for take-out.

#5.  There are just enough recipes to inspire you but not so many as to overwhelm you.

#4.  The recipes have been adapted and updated for today’s modern world.

#3.  The recipes are accompanied by mostly step-by-step color photos.

#2.  You can be part of the “Retro Cuisine” movement.

#1.  You’re a Modern Retro Woman, always on the lookout for great retro-inspired recipes!  Subscribing is a “no brainer” for you!

Click Here For More Information About The Modern Retro Recipes eNewsletter

Click Here For More Information About The Modern Retro Recipes eNewsletter

How about you?  Why do you think people should buy the Modern Retro Recipes eNewsletter?

To Your Fabulous Technicolor Life!

Dr. Julie-Ann

Dear Friends,

Within the next few days, I will be publishing my first issue of the Modern Retro Recipes Cookbooklet.  For the past couple of months, I have been having a great time sorting through pre-1960s recipes, trying them out, updating them, taking photographs, and getting feedback from my taste-testers.  Oh, yes, and actually . . . → Read More: Retro Recipe: Bran Muffins (They’re Not Just For Old Folks)]]>

Dear Friends,

Within the next few days, I will be publishing my first issue of the Modern Retro Recipes Cookbooklet.  For the past couple of months, I have been having a great time sorting through pre-1960s recipes, trying them out, updating them, taking photographs, and getting feedback from my taste-testers.  Oh, yes, and actually writing the cookbooklet!  It will be published in PDF format and you’ll be able to download it instantly.

Anyway, the other day I was in the mood for some muffins.  But I didn’t want cup-cakey kind of muffins.  I wanted something with substance.  What was a modern retro woman to do?  Why, bake them herself, of course!  Between The Mister’s schedule and mine, I hadn’t been grocery shopping for a couple of weeks (thank goodness for a well-stocked freezer and pantry!) and so I had to look for a recipe where I had all of the ingredients (and wasn’t going into the cookbooklet).  And the winner was bran muffins!

Bran muffins?  Aren’t those for old people?  Well, truthfully, from what I see, a lot of young people could probably benefit from eating them, too.  But seriously, I made these with bacon fat instead of shortening and loved them…it was like guilt free bacon flavoring.  Just be aware that the muffins are crumblier when using bacon fat than shortening because of the lower melting point.  If you don’t like crumbly muffins, stick with the shortening.

Bran Muffins (Adapted from Ladies’ Home Journal Cookbook, 1960)

Soak the bran in milk in a mixing bowl for 5 minutes. This step is very important!

In another bowl, mix the molasses and shortening until smooth.

Add the egg. Mix well but don't beat the mixture.

Add the mollases, shortening, and egg mixture to the soaked bran. (Yes, I know the photo doesn't look very appetizing but not all steps in cooking are gorgeous)

In another bowl, sift the flour, baking soda, and salt together. Add all at once to the liquid mixture.

Stir just enough to blend the ingredients. It's okay if the mixture isn't smooth.

Line a muffin tin with baking cups. Spray lightly with cooking spray. Fill each cup approximately 2/3 full. You will get 10-12 muffins. Bake at 400ºF. for about 30 minutes.

Enjoy!

Have you ever baked with bacon fat or lard?

Dear Friends,

I know I’ve shared this recipe with you before.  However, it is one of The Mister’s favorite casseroles and as I prepared it for dinner Sunday night, I decided I should share it with . . . → Read More: Modern Retro Recipe: Grandma Lois’ Tuna Noodle Casserole]]>

That's my Grandma Lois in the corner. Doesn't she look like she should be a grandmother?

Dear Friends,

I know I’ve shared this recipe with you before.  However, it is one of The Mister’s favorite casseroles and as I prepared it for dinner Sunday night, I decided I should share it with you again because I’ve made a couple of changes to it to try to make it more “calorie friendly.”

One of the things I love about this recipe is how easy it is to put together.  Some casserole recipes require you to use your entire collection of pots and pans in order to create your “one dish meal.”  Not so with this one.  There is the pot to boil the noodles, the colander, the casserole dish and a measuring cup, spoon, and knife.  Easy!

Grandma Lois’ Tuna Casserole

(Serves Eight)

• Cook noodles according to package directions.  Drain.  Pour into a large-ish casserole dish.

• Add the tuna.
  

  No, cat food cannot be substituted for the tuna...

• Add the onions and green pepper.

• Mix together with a fork.

• Add the cream of mushroom soup.
  

  Doesn't that look appetizing?

  

  The flash didn't help any. Even with the "soft focus." You're just going to have to trust me that this turns out yummy.

• Fold the soup into the noodle, tuna, onion, and green pepper mixture.

• Spread the cheese on top.

• Bake in a 425ºF. oven for 25 minutes.  Remove and let cool for about 5-10 minutes before serving.
  

  I really should get in the habit of wiping off the extra schmutz before putting in the oven if I'm going to take photos of these casseroles.

• Enjoy!

After being in a cooking rut for the past couple of months, I pulled out my vintage cookbooks and browsed through them for some inspiration.  In my “250 Ways to Prepare Meat” cookbook from the Culinary Arts Institute (1954), I found a recipe for stuffed flank steak.  The only time I remember having . . . → Read More: Modern Retro Recipe: Stuffed Flank Steak]]>

Dear Friends,

After being in a cooking rut for the past couple of months, I pulled out my vintage cookbooks and browsed through them for some inspiration.  In my “250 Ways to Prepare Meat” cookbook from the Culinary Arts Institute (1954), I found a recipe for stuffed flank steak.  The only time I remember having stuffed steak was when I bought one from Trader Joe’s that had been stuffed with blue cheese (and I was not very impressed).  I decided to give it a shot.  And, according to the cookbook, flank steak is a budget cut which made it even more appealing since the price of food is starting to go up.

Budget cuts are the part of the cow that are less tender and the cuts need special handling to make sure they doesn’t turn into shoe leather.   Additionally, many grocery stores such as Ralphs/Kroger and Walmart, sell “select” grade to keep prices down.  Select is the lowest grade of meat that retailers will sell/advertise so we can get a double whammy of reduced tenderness if we buy budget cuts from these grocers.

The flank steak comes from the abdominal muscles of the cow.  These are pretty powerful muscles (gives new meaning to “six pack abs”) that have very little marbling (the fancy term for fat within the muscle).  Because they are so powerful, they can be pretty tough and are usually sliced across the grain after cooking.  At the grocery store, you will often see it labeled as “London Broil” steak because it is most often used for that purpose.  The flank steak benefits from marinating and quick cooking to a medium-rare level.  I was a bit nervous about my recipe because it indicated braising for an hour and a half.  But, since braising is method of cooking tough meats, I thought I’d give it a shot anyway.

Stuffed Flank Steak (adapted from “250 Ways to Prepare Meat cookbook by the Culinary Arts Institute, 1954) Serves 6-8

• To make the bread cubes: take three or four slices of bread (depending upon the size) and stack them on top of each other.  Slice through the bread in vertical rows and then horizontal rows.

• Melt butter in a large saucepan.

• Add onions and celery.  Sauté until onions are translucent and celery is soft.  It will smell very good and homey while it is cooking.

• In the meantime, mix flour (about 1/4 to 1/3 cup) with salt and pepper to taste on a covered flat surface.  I like to use freezer paper but waxed paper or plastic wrap will work, too.

• Unfold the flank steak and dredge with the flour.

• Now, beat the living daylights out of the steak with a meat hammer.  This will help break up the tough fibers.  Make sure you pound both sides of the steak.

• Add the bread cubes and sage to the onion and celery.  Stir to moisten and heat through.

• Spread the stuffing mix onto the steak.

• Carefully roll up the steak like a jelly roll, trying to keep as much stuffing as possible in the roll.  If you roll it up too tightly, the stuffing will ooze out the sides and defeat the purpose.  Tie the roll together with kitchen twine.

• Heat some oil or bacon fat in an oven proof skillet or dutch oven.  Brown the steak on all sides.

• Add about 1/2 cup of water and cover.  Cook in a moderate oven (350° F) for about 1 1/2 hours or until tender.
• Remove string and slice across the pinwheel to serve.

Verdict: Although the meat was “well done,” it was quite tender and juicy.  The stuffing was an added treat in the middle.

I recommend this recipe to anyone who needs to feed many people on a budget and or need a calorie friendly entree.  By my calculations, it will feed eight people for about $1 per person and, according to my recipe software, it comes out to about 225 calories per serving.