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Retro apres ski

30 Jul


apres 2

Retro hilarity for the holidays

12 Jul

Legit I clipped this out of Seventeen magazine in 1985.


I had this one too but I can’t remember where it came from. Never tried!


Pollo Stefania

12 Jul

Another retro restaurant recipe clipped from a 1990s newspaper:

To die for’ Pollo Stefania requires monthly fix

If Italian food is your particular weakness, then you’ve probably long since discovered Chianti Cafe & Restaurant.

Pat Stokes wrote us to say that the Pollo Stefania is ”to die for.” Stokes can be found at Chianti’s ”at least once a month,” getting her fix of Pollo Stefania. ”I have to have my chicken and pears.”

And is Pollo Stefania, in fact, a dish to die for? ”It is,” confirms Barb Masterson, assistant manager at Chianti’s on 17th Avenue S.W. — the original Chianti’s location. In fact, the whole menu is exceptional, she says.

”We have been voted the #1 Italian restaurant in The Herald’s Readers’ Choice Awards for the last seven years — that says a lot about us.”

Daily specials go up on the chalkboard, and there’s something new to try every day of the week. ”Mondays and Tuesdays are our $5.95 Pasta Frenzy nights at all three locations,” says Masterson (there’s also a Chianti’s on Macleod Trail South, and a new location at Crowfoot Crescent N.W.). The best-seller for Pasta Frenzy is usually Fettuccine Supremo, an irresistible combination of smoked salmon and scallops in a curried cream sauce. ”At this location only we offer Saturday lunches from 11 a.m. to 4 p.m. at $5.95, as well.”

Some customers have become like family, says Masterson, always dropping in. ”We have such a loyal following with some people in here four times a week.” Not surprisingly, the staff is loyal to Chianti’s, too. Masterson has been on deck for eight years (after years as a regular customer herself), ”chef Quan has been here from Day One; our other chef, Yen, has probably been here for 11 or 12 years. The two of them are fabulous,” she says.

“Staff tend to stay because it’s such a great place to work,” says Masterson, and customers tend to come back time after time because it’s such a great place to eat.

The dining experience goes well beyond the impressive menu. ”Everybody seems to love coming here. People love the upbeat, busy atmosphere,” combined with the decor of a Euro bistro. “A lot of people come in here to people-watch. A lot of local celebrities eat here, they tell us this is their favourite restaurant.”

Pollo Stefania
Chianti Cafe & Restaurant

4 4 oz. chicken breasts, skinless and slightly tenderized

6 canned pears cut lengthwise and 3 tablespoons of pear juice

3 tablespoons crumbled gorgonzola cheese

2 teaspoons parmesan cheese

3 tablespoons curry powder

1 cup 32-per-cent cream

2 oz dry sherry

Salt and pepper to taste

Dust the chicken in flour, saute both sides with olive oil until meat is cooked (about 2 minutes).

Drain the oil and add the pears and 3 tablespoons of pear juice, then add the parmesan, gorgonzola, cream, curry and sherry. Stir for 3-4 minutes, or until sauce is well reduced, add salt and pepper to taste; serve with top sprinkled with parsley and with a side of spinach fettuccine in tomato sauce. Serves 4.


Savoir Fare Meatloaf

2 Jul

More for the meatloaf files:

Calgary Herald
Sun May 11 1997

Grayson Sherman is one chef who can add high style to almost anything.

At his restaurant and catering company Savoir Fare (with partner Octavia Melanosky) Sherman is putting new twists on old favorites — food he’s dubbed ”21st Century Diner” cuisine.

This new age home cooking ranges from old-fashioned roast chicken and mashed potatoes or an open-faced tuna Nicoise sandwich to lemon meringue pie. But you won’t see that pie the same anymore once you’ve had Sherman’s creation — a lemon curd-topped meringue with a towering cone of pastry on top.

And you’ll always find meatloaf on the menu, but you can count on it being just a notch more exciting than Mom’s.

Herald editor Beth Burgess says it’s the best meatloaf she’s ever tasted and asked us to uncover Sherman’s secrets.

”The secret is using regular ground beef, not lean,” says Sherman who has updated his grandmother’s recipe by adding such things as marjoram and fennel to the mix and serving it with a sundried tomato gravy.

Sherman says he’s ”done 10 different kinds of meatloaf” at Savoir Fare, from Cajun-flavored loaves to Mediterranean meatloaf with cracked wheat or Indian meatloaf flavored with raisins, cumin, cardamom and cloves.

You can also try his food until June 1 at the Designers’ Showcase home at Elbow Drive and 29th Ave. S.W. (a fund-raiser for the Kid’s Help Phone) where Savoir Fare on the Park is set up with a 48-seat outdoor restaurant.

Here’s his recipe:

Savoir Fare Herbed Meatloaf with Sundried Tomato Gravy

Serves 8


1/4 cup canola oil

1/2 cup celery, finely diced

21/4    cups onions, diced

13/4    pounds regular ground beef

11/2    cups bread crumbs

1/4 cup barbecue sauce

1 tablespoons Worcestershire sauce

3 eggs

1   tablespoon sausage spice (Sherman’s mixture of salt, pepper, garlic and fennel) or Clubhouse Pepper Medley

1 tablespoon granulated garlic

1 tablespoon beef soup base

1 tablespoon coarsely ground black pepper

1/2 tablespoon fennel seed

1/2 tablespoon marjoram

Heat oil in a large saute pan and add onion and celery. Saute until vegetables are translucent and tender.

Cool slightly and puree in food processor. Transfer to a large bowl.

Add the remaining ingredients and work with your hands until a smooth paste-like texture is achieved. Form mixture into a 6-inch wide by 12-inch long domed loaf (like a biscotti). Cover with parchment and bake about 30 minutes at 325 degreesF until firm but not overcooked. Drain fat and cut into 8 portions.

Sundried Tomato Gravy:

Makes 4 cups

1/2 cup oil from sundried tomatoes

6 tablespoons flour

2 cups milk

1/2 cup sundried tomatoes, minced

2 cups water

4 tablespoons beef soup base

1/4 cup sherry

1 teaspoon coarsely ground black pepper

2 tablespoons garlic, minced

1 tablespoon basil

4 tablespoons thick tomato puree or tomato paste

1/2 cup fresh basil, shredded

Place sundried tomatoes in the water in a measuring cup and heat in microwave for 4 minutes. Remove tomatoes, reserving liquid, and set aside. Heat the sundried tomato oil in a saute pan and stir in the flour, cooking to form a roux. Stir in the tomato water, tomatoes, soup base, sherry, pepper, garlic, dry basil and tomato puree. Stir over medium heat to form a smooth gravy. Stir in milk and fresh basil. Serve over meatloaf.


Heritage apple pie

20 May

And here is a gem found in Bon Appetite August 1981 from The Salt Box Restaurant in Ocean City, New Jersey.”

Special Apple Pie

1 3⁄4 cups all-purpose flour (Crust Recipe)

1⁄4 cup sugar

1 teaspoon cinnamon

1⁄2 teaspoon salt

1⁄2 cup plus 2 tablespoons butter

1⁄4 cup water (or apple cider)

8 mcintosh apples, peeled, cored and sliced (Filling Recipe)

1 2⁄3 cups sour cream

1 cup sugar

1⁄3 cup all-purpose flour

1 egg

2 teaspoons vanilla

1⁄2 teaspoon salt

1 cup chopped walnuts (Topping Recipe)

1⁄2 cup all-purpose flour

1⁄3 cup firmly packed brown sugar

1⁄3 cup granulated sugar

1 tablespoon cinnamon

1 pinch salt

1⁄2 cup butter, room temperature

For crust: Combine flour, sugar, cinnamon and salt in medium bowl. Cut in cold butter using pastry blender until mixture resembles coarse meal. Add water and toss mixture gently with a fork until evenly moistened. Gather gently into ball.

Transfer to lightly floured board and roll into circle slightly larger than a deep 10-inch pie plate. Ease pastry into pan and flute a high edge. Set aside.

For filling: Preheat oven to 450*F. Combine apples, sour cream, sugar, flour, egg, vanilla and salt in large bowl and mix well. Spoon into crust. Bake 10 minutes. Reduce oven temperature to 350*F and continue baking until filling is slightly puffed and golden brown, about 40 minutes. (If edges of crust begin to brown too quickly, cover with strips of aluminum foil.).

For topping: Meanwhile, combine walnuts, flour, sugars, cinnamon and salt in medium bowl and mix well. Blend in butter until mixture is crumbly. Spoon over pie and bake 15 minutes longer.


19 Jan

La Parrilla’s Fajitas from LA Times
1 to 1 1/4 pounds skirt steak or rib eye steak

1 (8-ounce) bottle Italian dressing

4 slices bacon, cut into 1-inch squares


2 teaspoons Worcestershire sauce

1/2 teaspoon garlic salt

2 poblano chiles, cut into strips

1 onion, cut into 1/4-inch slices

5 plum tomatoes, quartered

4 yellow chiles

4 green onions

1/2 small lemon



Marinate steak overnight in dressing. When ready to cook, drain meat and cut into strips. Cook meat with bacon on large griddle or in heavy skillet 4 minutes, sprinkling with small amount oil. Season with Worcestershire and some of garlic salt while cooking.

Cook poblano chiles and onion alongside meat on griddle or in separate skillet for same amount of time, sprinkling with oil and remaining garlic salt. Add tomatoes to vegetables and cook about 2 minutes.

Place yellow chiles on griddle or in skillet and cook until brown in spots. Dip green onions in oil, place on griddle or in skillet and char lightly.

Combine meat and vegetables except green onions on sizzling hot griddle or on heated platter. Arrange green onions over top. Squeeze lemon juice over before serving. Accompany with tortillas and salsa. Makes 4 servings


Retro Grey Cup

1 Nov


Health burgers

23 Mar


We clipped this from Bon Appetit’s RSVP section from a reader asking for a California restaurant’s recipe. Very 1980s, no?


We toasted the nuts but made the mistake of pureeing the whole mess, resulting in a homogeneous mixture. Next time, we’ll stir chopped nuts and onion into the puréed chickpea, curry and parsley mix. In other words, we’ll follow the goddamned recipe as written. Sheesh!


8 servings
3 15-oz cans garbanzo beans, drained, rinsed and mashed (we used 2 19 oz) or pureed
1 medium red onion, finely chopped
1/2 bunch parsley
1/2 cup chopped almonds (toasted)
1/2 cup chopped walnuts (toasted)
1/4 cup roasted sunflower seeds
1 tsp curry power
1/2 tsp vegetable salt
1 egg, lightly beaten

oil for frying
sharp cheddar slices
8 pitas
3 tomatoes, chopped
2 avocados, finely diced
1/2 bunch green leaf lettuce, chopped (we used alfalfa sprouts)

Combine beans, onion, parsley, nuts, seeds, curry powder, and salt in a large bowl. Add egg and mix well. Form into eight 3 x 3/4 inch patties.
Pour oil into heavy large skillet to depth of 1/4 inch. Place over medium high heat. When oil is hot, add patties and fry until lightly browned, about four minutes. Turn and fry the other side for four minutes, topping with cheese while the other side cooks.
Drain patties on paper towel.
Lightly spread inside of pitas with mustard. Place patty in each, add tomato, avocado and lettuce. Spoon dressing over filling.

Update: frying was a disaster so the second time we baked them at 350F on a parchment-lined baking sheet. Success! They stayed intact.

Creamy Herbal Dressing
1/2 cup mayo
1/2 cup yogurt
2 tbsp finely chopped onion
2 tbsp finely chopped parsley
1/4 tsp cider vinegar
1/4 tsp fresh lemon juice
1/4 tsp Worchestershire
1/4 tsp vegetable salt
combine in a processor or blender until smooth.

We spooned into a squeeze bottle.

Monterey Chicken

6 Mar

There’s good reason Chili’s removed Monterey Chicken from its menu: with a side of mashed potatoes and gravy (and broccoli) it topped the scales at a whopping 3,000 calories. Yeesh.

We managed to recreate the delicious combination of smokey sweet grilled chicken with monterey jack cheese and bacon but showered it with juicy diced tomatoes and green onion. We served it with a side of roasted vegetables (mushrooms, broccoli and mixed peppers) so tasty on their own that they needed no embellishment. Pictured below: crispy smashed baby potatoes roasted with olive oil and fresh rosemary.



Monterey Chicken

6 chicken thighs

1/2 cup barbecue sauce (We used Stubbs)

6 slices monterey jack cheese (we used deli counter slices)

1/2 lb applewood smoked bacon, baked on an elevated rack for 20 minutes at 375F, and blotted after cooking

container of grape tomatoes, diced

3 green onions, chopped

parsley or cilantro (if you have)

Grill chicken on medium heat, basting with barbecue sauce.

When done, turn heat on low and top chicken with cheese slices to melt. Remove from grill onto a warmed platter and immediately top with bacon (slices or crumbled – we put the bacon underneath the cheese the first time and learned it’s better on top). Scatter tomatoes and green onion and greens on top.


We also found this, which features a green chili cheese stuffing and a crispy parmesan/cumin breading:

Chicken Monteray

HoJo’s barbecue sauce

21 Feb

True to our name, we are Saucy! And on a mission to monkey around with mid-century barbecue sauce recipes.

This one comes from someone who owns a kitchen copy of the Howard Johnson’s master chef’s kitchen cookbook “that were given to all the restaurants way back when. Various sources tell me it is the kitchen copy of plating and recipes that were used from about the years 1946 through the early sixties for various menu items before all the HJ’s started a more standardized menu in the mid/late 1960s and started also using the “commissary” for getting in prepackaged items for food preparation.”

Howard Johnson’s Bar-B-Q Sauce – 2 Quarts

1/2 can No. 10 tomatoes (a No. 10 can is 6 lbs 6 oz; 102 oz; or 2.89 kg (or about 12 cups) So recipe is calling for a bit more than six cups.

4 cloves garlic

1/2 onion

2 oz fat

10 oz Worcestershire Sauce

4 1/2 cups catsup

1 cup vinegar

1 qt water

2 tsp salt

1/2 tsp black pepper

1/2 tsp celery salt

1/4 tsp paprika

1/4 tsp cayenne

4 drops tabasco sauce

Put tomatoes through a sieve. Chop garlic and onions and fry in fat. Mix Worcestershire sauce, catsup, vinegar and warm water together. Add black pepper, salt, celery salt, paprika, cayenne and tabasco sauce. Combine all ingredients and cook for 10 minutes.

Mark R & Uncle Phaedrus