Totally 80s

18 Jan

We have been on an unabashed 1980s food trend search as of late. No reason for the nostalgia.

WARM CHEVRE SPREAD WITH TOASTED BAGUETTE

A chunky spread, featuring sun-dried tomatoes, artichokes, olives and creamy chevre. Serve to a cosy group gathered round the fire or toss with cooked pasta.

Serves eight to 10

1 head garlic

3/4 cup sun-dried tomatoes

1/3 cup olive oil

1 medium onion, sliced

1 tablespoon granulated sugar

1/2 to 1 cup dry white wine

8 ounces/250g chevre

4 ounces/125g firm cream cheese

1 jar-14-ounces/398mL artichoke hearts, drained and cut into eights

2/3 cup Nicoise olives

1 tablespoon coarsely cracked pepper

Slices of toasted baguette or crusty French bread

Cut 1/4-inch/6mm off top of garlic head and rub entire head with olive oil. Place in a garlic roaster or wrap loosely in foil. Bake at 325F/160C for 45 minutes to one hour, depending on size of the garlic, or until cloves are soft and golden brown. When cool enough to handle, squeeze garlic pulp into a bowl and set aside.

Meanwhile, cut the tomatoes into a medium dice and soak in enough hot water to cover for about 15 minutes until softened. Drain and set aside.

Heat the oil in a saute pan. When the oil is hot, add the onions and cook for about three minutes until they begin to brown. Add the sugar and continue to cook for about 10 minutes or until the onions are dark brown and nicely caramelized. Pour in the wine and deglaze the pan, scraping up the flavorful brown bits from the bottom.

Add the chevre, cream cheese, tomatoes, artichokes, reserved garlic, olives and pepper. Stir until the cheese melts and the mixture is creamy and smooth. If it is too thick, simply adjust the consistency by adding more wine. Taste and adjust seasonings.

Transfer to a serving bowl and offer with slices of toasted baguette or crusty French bread.

 

 

Marinated Goat Cheese with Garlic, Basil, and Orange Zest

Fast Appetizers By Hugh Carpenter & Teri Sandison

Serves 6 to 10
It’s the infused olive oil that gives the goat cheese an intense and exciting flavor. You can vary the type of peppercorns used, or substitute mint or cilantro for the basil. This marinated goat cheese is also very good served in Belgian endive cups.

1 (12-ounce) log soft goat cheese, or
3 smaller logs, chilled
3/4 cup extra virgin olive oil
1 tablespoon whole peppercorns,
preferably a mixture of white, red and black
1 teaspoon whole allspice berries
2 cloves garlic, finely minced
2 tablespoons finely minced fresh ginger
1/3 cup slivered fresh basil
1 teaspoon grated orange zest
Crackers as accompaniment

Using a thin-bladed vegetable knife or paring knife, cut the goat cheese into 1/2 inch-thick slices. (Dip the knife blade in hot tap water after each cut.) Arrange the slices in a single layer in a Pyrex pie plate or baking dish.

In a small saucepan, combine the olive oil, peppercorns, and allspice. In a small bowl, combine the garlic, ginger, basil and orange. Place the saucepan over medium-high heat and cook until the peppercorns begin to pop, about 2 minutes. Remove the pan from the heat and immediately stir in the garlic mixture. After 5 seconds of stirring, pour the hot olive oil mixture over the goat cheese. Marinate in the refrigerator at least 3 hours, covered with plastic wrap. The recipe can be completed to this point up to 1 week before serving.

To serve, transfer the chilled cheese to a serving plate. Serve at room temperature or chilled with crackers

 

Tree trimming treats 2.0

1 Dec

xmas

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Throwback to 2012: crab and cheese puffs, anyone?

Always contemplating the perfect night trimming the tree: something lovely to sip on paired with a little nibble.

We’ve tried welsh rarebit bites, New York pizza, even an afternoon with oven baked hotdogs.

But we have to credit the wonderfully talented Jennifer 8 Lee, she of the delightful Fortune Cookie Chronicles and Search for General Tso, for making us obsess over turkey dumplings.

And really wanting them at Christmas time.

After all, Christmas and Chinese takeout is a time-honoured tradition:

Says The Atlantic: “For many Jewish Americans, the night before Christmas conjures up visions, not of sugar plums, but plum sauce slathered over roast duck or an overstocked plate of beef lo mein, a platter of General Tso’s, and (maybe) some hot and sour soup.”

Maybe it’s time to finally pull the pin and whip up Jennifer 8 Lee’s version of turkey dumplings.

Or Ming Tsai’s Turkey dumplings with cranberry soy dip

That thwack! moment in A Christmas Story, or, Peking duck appetizer.

While we are on a turkey roll:

Calgary Petroleum Club’s turkey meatballs stuffed with brie:

Sausage balls subbed with turkey sausage, perhaps?

Halloween 2017

31 Oct

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We cannot get enough of this Nero di Seppia pasta for Halloween!

The jet-black spaghetti pairs perfectly with seafood, like this succulent shrimp dish with lemon, garlic and butter. Insane!

 

Autumn barn party

25 Oct

Huge thanks to Brenda for responding to our Halloween query by sharing these retro pages from the 1970s:

“I found an October 1973 Seventeen Magazine issue that has a barn-themed party but nothing really ‘Halloween-y.’ The recipes for it are all country-cooking type foods but certainly some pumpkin and apple recipes are included. Would you want to post the photos and recipes for your readers?”

If you are one of those readers who has been searching for the Seventeen pumpkin bread baked in a can, wait no longer (true story: that request has been floating around forever).

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Seventeen Halloween

17 Oct

For all the 1980s Seventeen Magazine recipe pages we hoard, none of them are Halloween themed.

Sure, there’s the cute cheeseburger patties from a babysitting supper, and an ice cream-filled navel orange turned jackolantern from October 1987:

 

But we don’t recall any Halloween-themed party or recipes pages, do you?

We did find this hoot owl cookie recipe:owl-cookies.jpg

Here’s a goulash soup page, undated, just for the fun of it. Kind of cold weather and very welcome in any witch’s cauldron, we’d guess.

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Halloweener

17 Oct

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Fall comforts: Seventeen pastitsio

21 Sep

With cooler weather arriving, the time is right for some retro casseroles.

A reader says the recipe pages included an egg and lemon soup and baklava.

Greek-style Casserole (aka Pastitsio)

Meat Sauce:
2 tbsp vegetable oil
2 medium onions chopped
2 cloves garlic minced
1 lb ground beef or lamb
1 can (8 oz) tomato sauce
2 tbsp tomato paste
½ tsp cinnamon
1 tsp Salt

Pasta:
1 lb ziti or elbow macaroni
2 tbsp butter
1 cup Parmesan or Romano cheese
4 egg whites slightly beaten

Béchamel Sauce:
6 tbsp butter
¾ cup flour
3 cups milk
1 can (10 ¾ oz) chicken broth
¾ tsp salt
1/8 tsp pepper
4 egg yolks slightly beaten

  1. Heat oil in large skillet over medium-high heat. Add onion and garlic, sauté until golden. Add ground beef; brown. Drain off excess fat. Add tomato sauce, tomato paste, salt and cinnamon. Reduce heat, cover and simmer for 20 minutes.
    2. Meanwhile, cook macaroni as package directs. When it’s done, drain and toss with butter, ¾ cup of parmesan cheese and egg whites until the butter has melted.
    3. Preheat oven to 350°F. Spoon half of the macaroni mixture into a shallow 3 quart casserole dish or a lasagna pan, then spoon the meat mixture. Cover with the remaining macaroni mixture and set aside.
    4. Béchamel Sauce: In large saucepan, melt the butter over medium-high heat. Add flour and stir until completely blended and smooth, remove from heat. Gradually stir in milk and broth. Return to heat, cook and stir constantly until mixture thickens and comes to a boil. Stir in salt and pepper.
    5. To blend egg yolks into the hot béchamel sauce: First stir 1 cup of sauce into the egg yolks, then add the yolk mixture into the rest of the sauce.
    6. Pour sauce over top of the casserole. With a knife make a few holes into the casserole all the way down to the bottom of the baking dish to allow the sauce to reach the bottom layer. Sprinkle the top with remaining grated cheese. Bake at 350° for 45 minutes until brown and bubbly. Cool for about 10 minutes. Cut into squares. Makes 6-8 servings.