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Mad Menu

20 Sep


Roger and Joan share a sky-high slice of New York cherry cheesecake at the Tip Toe Inn, a Jewish deli on the corner of Broadway and 86th Street.

We’re going to pretend it’s the old Lindy’s on Broadway, because that’s where our hoarded recipe comes from. Renowned for its sturgeon, corned beef and blintzes, Lindy’s was the place to be for a late night coffee and slice of cheesecake.

Carnegie Deli has posted its own cheesecake recipe on its site here.

Eat your heart out, Roger. Erm, New York…

LINDY’S RESTAURANT FAMOUS CHEESECAKE
From a 1961 copy of The World’s Best Recipes

COOKIE CRUST:

1 cup flour

1/4 cup sugar

1 Tsp. grated lemon rind

1 Tsp. vanilla

1 egg yolk

1/4 lb. softened butter




FILLING:

2 1/2 lbs. cream cheese

1 3/4 cup sugar

3 Tbs. flour

1 1/2 tsp. each of grated orange and lemon rind


5 whole eggs

2 egg yolks

1/4 teaspoon vanilla

1/4 cup heavy cream






In large bowl combine flour, sugar, lemon rind and vanilla. 

Make a well in the center of mixture, add egg yolk and butter and form into a dough (adding a little water if necessary to make it pliable).


Wrap in waxed paper and chill for 1 hour. 


In another bowl combine the cream cheese, sugar, flour and orange and lemon rind with an electric mixer. 

Add eggs, egg yolks, vanilla and beat well. 


Add heavy cream and blend thoroughly. 

Butter the sides and bottom of a 9-inch springform pan. 


Roll out 1/3 of dough to 1/8 inch thickness and mold to the pan’s bottom. 

Bake in preheated 400°F oven for 15 minutes until lightly browned, then remove and cool. 

Cut remaining dough to line the sides of the pan thoroughly. 


Add cream cheese mixture, bake at 550°F for 10 minutes, then bake at 200°F for 1 hour. 

Allow cheese cake to cool.

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Peppers in Palm Springs

16 Sep
"Have you ever tried Mexican food?"

“Have you ever tried Mexican food?”

The year is 1962. Don Draper has run off from a conference in LA to Palm Springs with a young nymph named Joy.

After collapsing from heat exhaustion in front of her eccentric, nomadic friends, a more rested Don joins the crowd poolside for his first taste of Mexican food.

Oh 1962: you had so much to offer.

Joy tells him he must try "a pepper, filled with cheese. And there's a sauce!"

Well. If that doesn't send you trotting off in search of a recipe for chiles rellenos and roasted red pepper sauce, you're simply mad.

We even have a 1980s Seventeen Magazine recipe for chiles rellenos:

(Albeit an eggy, microwavable version as yet untried. But still nostalgic!)

(click below for the 1980s goodness)

With our love of Palm Springs and Mexican food, this is a perfect addition to our Food From Mad Men series.

Roasted poblano or anaheim peppers stuffed with cheese are dipped in whipped egg and fried.

Fire roasted tomatoes and red pepper, garlic and onion make a simple sauce for drizzling overtop.

But because we are weirdly anti-oeuf, we’d like to broil a batch casserole style; layering rows of stuffed peppers with a touch of sour cream and panko or even cornmeal on top. We’ll give a whirl and see how it goes.

We’re not keen on surrendering the look of individual peppers, but we’re sure if we keep the topping light, the peppers will still look like peppers. Granted, they will not have that fried, crunchy coating that makes the peppers so dreamy. But baking/broiling is sure to save a load of calories.

We love the simplicity of oozy cheese and slippery peppers, but we’re mighty tempted to stuff with pork carnitas for a more substantial pepper.

Cross yer fingers…

Benihana hey

24 Aug

First he complains, “this place is very expensive,” then he fumbles with the chopsticks.

Your star is fading, Donald Draper. Fading.

Thankfully, here is some brightness from Benihana dipping sauce clones. Yes, it’s time again for Food of Mad Men.

Gingery, creamy, or salty — these are perfect for grilled shrimp, meat and vegetables. We will endeavor to try these and figure out which ones win. Then we will cull this lengthy list! Some call for mayo, others for cream. We’re intrigued by thickening the sauce in a blender with toasted sesame seeds.

BENIHANA SHRIMP SAUCE
http://www.epicurean.com

2 cups mayonnaise
1/2 cup water
1 teaspoon sugar
1/4 teaspoon salt
1 Tablespoon garlic juice
3 to 4 teaspoons ketchup
1 teaspoon ground ginger
1 teaspoon hot sauce
1 teaspoon dry mustard
1 teaspoon paprika
3/4 teaspoon white pepper

Whisk all ingredients together.
________________________________

From the formidable recipe sleuth Todd Wilbur:

“While most of the slicing and dicing at Benihana steakhouses takes place in front of the diners, these sauces are prepared behind the scenes where their secrets are kept. Here are recipes for Mustard Sauce, which goes particularly well with chicken and beef, and Ginger Sauce, which is used primarily with vegetables and seafood.”

BENIHANA MUSTARD SAUCE
Makes about 2/3 cup
Preparation time: about 5 minutes
1/4 cup soy sauce
1/4 cup water
2 teaspoons Oriental mustard
2 teaspoons heavy cream
1/2 teaspoon garlic powder

BENIHANA GINGER SAUCE
Makes about 1/2 cup
Preparation time: about 5 minutes
1/4 cup chopped onion
1/4 cup soy sauce
1 clove garlic, minced
1/2 ounce gingerroot (a nickel-size slice), peeled and chopped
Juice of 1/2 lemon (2 tablespoons)
1/2 teaspoon granulated sugar
1/4 teaspoon white vinegar

_________________________________
A quick poll of internet versions featuring cream:

BENIHANA CREAM SAUCE
2 cups soy sauce
1/3 cup sesame seeds (ground), roasted
1 cup whipping cream
1 pinch garlic powder
1 teaspoon dry mustard dissolved in 1 teaspoon water

Combine ingredients in blender or food processor and mix together for 15 seconds. Pour mixture and 1 cup whipping cream into saucepan, stirring over low heat. Sauce may be stored for up to 3 days.

When reheating, add 6 tablespoons whipping cream and stir completely before serving.

BENIHANA OF TOKYO MAGIC MUSTARD SAUCE
5 tsp. sesame seeds
1 cup soy sauce
2 tsp. dry mustard
3 cloves garlic
½ cup water
½ cup whipped cream

Place sesame seeds on a flat pan & put in a slow oven to toast.

Mix mustard & water in a small bowl until it forms a paste.

Place in blender w/ toasted sesame seeds, soy sauce & garlic.

Blend at high speed for 2 minutes.

Fold in cream.
______________________________________________
And the last….
Japanese Steakhouse White Sauce Chuck’s Easy Recipe

1-1/4 cup mayonnaise
1/4 cup water
1 teaspoon tomato paste
1 tablespoon melted butter
1/2 teaspoon garlic powder
1 teaspoon sugar
1/4 teaspoon paprika
dash cayenne pepper
1 tsp roasted sesame seeds


Using a fork or a whisk, blend all ingredients together thoroughly until well mixed and the sauce is smooth. Refrigerate overnight to allow flavors to blend. Bring to room temperature before serving.

 Says the sauce will NOT taste right if you don’t let it sit overnight.
____________________________
Benihana Magic Mustard Sauce

3 tbsp mustard powder
2 tbsp hot water
1/2 cup soy sauce
2 tbsp sesame seeds, toasted
1 garlic clove

blend mustard and water into a paste. Pour into blender, add remaining ingredients and blend.

Benihana Ginger Sauce
1/2 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup chopped onion
1 small piece of ginger.
Blend

Benihana Superb Salad Dressing

1/4 cup sliced celery
1/4 cup soybean oil
2 tbsp chopped onion
2 tbsp white vinegar
1 tbsp soy sauce
1/4 tsp salt and pepper

Combine in blender or food processor until smooth.

More food from Mad Men

17 Aug

We’re taking a page out of Mad Men yet again.

Eagle-eyed viewers may have spied a copy of Betty Crocker’s Hostess Cookbook in
Betty Draper’s kitchen.

While we lovelovelove the show and, of course, retro cookbooks, it wasn’t published until 1967 and the show is set years earlier. No matter. We still love both.

UPDATE: Eek! We just snagged a vintage copy for $1.99! Only it is the 1970 version with a new cover, damn. But still, same copy and hilarious pictures of “gay supper parties” and “bright little brunches.” Sigh.
And –bwahahahaha- we actually found two of our mother’s secret party weapons in here! Olive cheese balls and sesame seed and soy covered cream cheese. Hoo boy.

BETTY DRAPER’S RUMAKI
From Betty Crocker’s Hostess Cookbook, 1967

6 chicken livers, halved
1 can sliced water chestnuts
6 slices bacon, cut in half
brown sugar

Marinade:
1/4 cup soy sauce
1/4 cup salad oil
2 tablespoons ketchup
1 tablespoon vinegar
1/4 teaspoon pepper
2 cloves garlic, crushed.
Mix all ingredients, makes about 1 cup sauce.

Pour over livers and chestnuts.
Cover dish with plastic wrap. Refrigerate four hours. Set oven control at broil and/or 550 degrees. Remove livers and water chestnuts from marinade. Wrap 1 liver and water chestnut slice in each piece of bacon, secure with toothpick. Roll in brown sugar, broil 10 minutes.