Vintage Vinaigrette

19 Apr

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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)

Tomatoes Vinaigrette
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

Lasagne Rolls

1 Apr

Seventeen Now You’re Cooking Lasagne Rolls circa 1982, courtesy of Sharon!

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Viewable page here: lasagne roll recipe

side recipes here: Side recipes

Seventeen’s chicken cordon bleu

29 Mar

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.

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View recipe here:chicken 1

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View here: chicken 2

4 Street Rose pasta cheese pie

26 Feb
We just spied an elegant cacio e pepe version of our beloved Rose’s Pasta Cheese pie. We clipped this recipe from a magazinpasta-cheese-piee in the early 1980s from a favourite restaurant at the time, 4th Street Rose. It was our city’s first California casual resto, with then-mind-blowing fusion and healthy California cuisine. And it was the hottest spot in the city for years.
This rich, savoury pie was legend. Great for brunch, for lunch or for a summer night’s dinner. Paired with a green, puckery salad and a gorgeous glass of wine, it makes a great meal. Better if you are hearing Culture Club or The Police in the background!
We like to think the recipe was inspired by Alice Waters at Chez Panisse or some wonderful California hot spot, as the creator of this recipe made frequent reconnaissance trips there.
It’s tempting to add something more to this dish: thyme, other veggies, trendier cheese, caramelized onions. But just try it on its own and savour its simplicity. Best served barely warmed/room temperature.

(This was our contribution to the awesome 2nd annual Pieathalon (thanks Yinzerella from Dinner is Served 1972 and the talented yesterdaysmenus.com)

Tortilla stack

11 Feb

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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.

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Fun pie-like slices served with a Mexican caesar salad topped with a dusting of parmesan:caesar

 

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.

 

Chinese New Year

10 Feb

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GuadalaHarry’s

25 Jan

Brace yourselves…

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And this treasure to wash it all down with:11836858_10152881018981566_8651046290023923223_n

GUADALAHARRY’S ENCHILADA TORTE
From a 1977 menu under Mexican Specials: “three layers of corn tortillas filled with beef, melted cheese, lettuce and enchilada sauce.”

Here’s a super beautiful image to inspire you.

Using our fave Tres Marias corn tortillas, you could easily bake six stacks at once on a baking sheet.

From online recipe: “I buy ( 9 or 10″) aluminum foil pans to make these. Each person gets their own pan.”

For one serving:
4 oz. ground beef
Diced fresh tomatoes
Oregano, white and black pepper, salt and garlic powder
3 corn tortillas, blanched in hot oil
8 oz. heated enchilada sauce
1 1/2 oz. blended shredded cheese, 2 parts Cheddar and 1 part Monterey Jack

For Garnish:
shredded lettuce
sliced black olives
diced tomatoes

Cook ground beef; stir in tomatoes. Season with oregano, white and black pepper, salt and garlic powder.

Center the foil pan with one of the tortillas. Top with 1/3 of the ground beef, enchilada sauce and cheese; repeat step with the other tortilla, cheese, sauce and beef.

Place third tortilla over rest of the ingredients, covering torte completely with enchilada sauce. Sprinkle cheese over top for color. Bake in 450º oven until hot and cheese melts. Garnish with lettuce, olives, onions and tomatoes.

GUADALAHARRY’S GUACAMOLE
Ottawa Citizen, 1987
Recipe provided by Neil Prakash, general manager of GuadalaHarry’s

2 large, ripe avocadoes, peeled

1 small clove of garlic, peeled

1 or 2 small fresh green chilies

1/2 teaspoon white pepper

1/2 teaspoon salt

Juice of 1 fresh lime

1 tablespoon sour cream

2 or 3 tablespoons of water

In a medium-sized bowl, mash the avocadoes. Mash the garlic, chilies, pepper and salt until it forms a paste. Mix into the mashed avocadoes and add the lime juice, sour cream and enough water to create the desired consistency. Chill and serve with tortilla chips.

Makes 4 servings.

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