Here’s a mid-century steakhouse classic: Tomatoes Vinaigrette circa 1958ish from our parents’ SAIT cooking classes.
Sweet and sour, fresh and tangy. This is old school satisfying and a breeze to put together.
Sure you can update the oil and the vinegar but there’s something authentic in its simplicity.
Makes us think of Peter Luger’s sliced beefsteak tomatoes with vidalia onions that are smothered in steak sauce (boil 1/4 cup red wine vinegar, 3 tbsp brown sugar, 1 tbsp Worchestershire, pepper. Take off heat and stir in 1 cup tomato sauce and 2 tbsp olive oil)
8 oz salad oil
8 oz vinegar
2 oz sugar by weight
salt and pepper to taste
1 fine diced onion
a bunch of chopped parsley
a bunch of green onions chopped
Slice tomatoes and lay in a circle around a wide plate (with a good rim to make sure the sauce does not run over). This can be done in advance and held in frig. The tomatoes should be cold. However, don’t pour the sauce over much before one hour before serving or it will go kind of mushy.
Mix vinaigrette ingredients, stir to dissolve sugar. Add the chopped onion. Just before pouring over tomatoes, add green onion and most of the parsley. Pour over the tomatoes. Cover tightly and refrigerate. Reserve some of the chopped parsley to sprinkle over the tomatoes at serving.
Next up: Killer loaded wedge salad
Hearty thanks to Linda and Sharon who shared these sought after pages. They are among the most requested vintage Seventeen mag Now You’re Cooking pages of yore.
View recipe here:chicken 1
View here: chicken 2
Meet our beloved vintage gold Bennington Potters of Vermont covered casserole two quart dish (sadly loop handled lid busted in childhood). Check it here!
We’ve been using it for a stacked enchilada-type number, layering tortillas with beef, beans, cheese and garnished with diced fresh tomato, chopped lettuce, cilantro, avocado and sour cream/greek yogurt.
Fun pie-like slices served with a Mexican caesar salad topped with a dusting of parmesan:
Martha Stewart has a meatless version with 2 cups of black beans simmered in a 1 1/2 cups of beer, with sauted onions jalepenos, and corn, and layered with scallions and cheddar.
By building the cake in a spring form pan, you can blast it for 20 minutes at 400 degrees.