1980s Earls appies

1 Nov

The Earls cookbook is a time machine. These 1980s recipes are in the running for some retro Grey Cup party fare.

Jack Sticks 

1 lb jalapeno Jack (whole block, or havarti or cheddar), cut into 3 1/2 inch lengths that are 1/2 inch thick
2/3 cup milk
1/2 cup flour
3/4 tsp baking powder
1/4 tsp salt
2 cups panko
Vegetable oil for frying.

Mix batter (milk, flour, bp and salt) in a shallow bowl. Fill another bowl with panko.
Dip cheese sticks into batter and let excess drip, then roll in panko, shaking loose crumbs.
Repeat, coating each stick twice. Set on parchment-lined sheet and refrigerate for at least two hours.

Deep fry (375F) for 45 seconds to a minute until sticks are light golden brown. Drain on paper towel. Serve with salsa.

Potato Skins

preheat oven to 425F.
Clean 3 medium russet potatoes and rub skins with oil. Bake for an hour until tender.
When cool enough to handle, cut potatoes into quarters lengthwise. Scoop flesh leaving 1/2 inch layer. Season with salt and pepper and bake until crisp and golden (about 10 minutes).

Top skins with cooked, chopped bacon (5 slices worth) and a mix of 1 1/4 cup each of grated sharp cheddar and Monterey Jack. Return to oven for five minutes until cheese is bubbly.

Garnish with cold sour cream and 1/4 cup chopped green onions.

Parmesan Dip for Hot Wings

1 1/4 cup mayonnaise
1/3 cup sour cream
1/4 cup finely grated parmesan
3 tbsp malt vinegar
3 tbsp milk
1 tbsp sugar
1/2 tsp minced garlic
1/2 tsp dried basil
1/2 tsp dried oregano

Whisk together. Store in airtight container and refrigerate.

Spinach Artichoke Dip

8 oz (225 grams) wilted and drained spinach, finely chopped
1/4 finely diced white onion
115 grams cream cheese
2 cups shredded mozzarella
1 cup diced canned artichoke hearts
1/2 cup diced water chestnuts
1/3 cup sour cream
1/3 cup mayonnaise
1/3 cup heavy cream
1 tbsp hot sauce
3/4 tsp minced garlic
3/4 tsp black pepper
1/2 tsp salt
1/2 tsp lemon juice

Saute onions until soft. Let cool.
Mix other ingredients and add spinach and onion to combine.
To serve, heat in microwave for one minute. Stir and heat for another minute. Serve with grilled toasts.

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.

Wine Country Vineyard vs Beach Cantina

17 Aug

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A week in western Canadian wine country packed with vineyard touring, tastings and fabulous charcuterie offerings. Trust us to stumble upon a beach shack cantina and return to it within a day or two.

These al pastor tacos were perfect both times. Pork coated by a combination of dried chilies, spices and pineapple, then crisped almost like bacon with just-grilled white onion (maybe the effects from a quick trip under the broiler – look how crunchy!). Supple yet crunchy corn tortillas delivered the goods topped with lashings of thin sour cream and avocado sauce.

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We’ve often pined to try making al pastor at home, but balked at the difficulty: we are not rotisserie-type people.

But huzzzah: here’s a cheat that looks uncompromising. A thick chili coating on sliced pork threaded onto skewers, resting on a bed of pineapple to slow cook for two to three hours in the oven. We are that kind of people!

The trick is slicing the meat as thinly into pieces about 3 inches by 3-inches, and ¼-inch thick. Thread onto two parallel skewers to hold in place, packing tightly so there are no gaps. (you’ll have enough to make three rows using six skewers.) Then it goes into a 250 degree oven for two to three hours.

Sounds as uncomplicated and delicious as our favourite carnitas recipe.

3 pounds boneless pork shoulder
2 dried guajillo chilies, stems and seeds removed
3 cloves garlic, unpeeled
2 dried avocado leaves (no idea if we can find these)
1/4 cup achiote paste
1 teaspoon ground cumin
1/2 teaspoon dried thyme
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1 1/2 tablespoons coarse kosher salt
1/4 cup apple cider vinegar
1/4 cup chicken stock
1 pineapple
12 corn tortillas, warmed

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