Tag Archives: mad men recipes

Crabby Mad Menu

14 May

It’s true. Mad Men at Trader Vic’s. Mai tais and crab rangoon.

Polynesian hor d’oeuvre Crab Rangoon
Trader Vic’s Pacific Island Cookbook by Vic Bergeron (Doubleday 1968)
½ pound crab meat
½ pound cream cheese
½ teaspoon A1 steak sauce
¼ teaspoon garlic powder
Won ton squares
1 egg, beaten

Chop crab meat and blend with cream cheese, steak sauce and garlic powder.
Put ½ teaspoon of mixture in center of wonton. Fold square over cornerwise. Moisten edges slightly with beaten egg and twist. Deep fry until golden. Serve hot.

Mad Men Brownies

16 Apr

More from the Mad Men food front.

Loving that Megan Draper brought along a signature fire-engine red cannister of brownies from William Greenberg Desserts to Pete and Trudy’s suburban dinner party. And that Pete gamely insisted: “Can we put them in the ice box? Can everyone try it my way?” Such a simple, decadent pleasure.

According to Seth Greenberg, son of William Greenberg Jr., who ran the famous upper East Side bakery on Madison Avenue: “My father got his recipes from the Settlement Cook Book and his aunt’s recipe cards.”

See that recipe at bottom.

Another recipe for WGB brownies comes from the “Loaves and Fishes Cookbook” by Devon S Fredericks & Susan Costner 1980.

“This recipe was given to us by someone who assured us it was the secret recipe of William Greenberg (famed New York brownie maker) and who swore us to secrecy. The recipe was also given to us by a little old lady in Lake Worth, Florida, who thought it was a “pretty good recipe” — which it is if you like dense, lethal brownie.”

New York Brownies
1 cup flour
1 teaspoon of baking powder
1/4 teaspoon salt
5 ounces unsweetened chocolate (99%) — try to use a really good brand
8 ounces (1/2 lb) unsalted butter
4 large eggs
2 cups granulated sugar
1 teaspoon vanilla
1/2 cup toasted pecans or walnuts if desired

Preheat oven to 350 degrees F. Line a 13×9 inch baking pan with parchment. Sift together flour, baking powder and salt; Set aside.

Melt chocolate and butter in a double boiler. (or in a microwave-safe bowl. Melt on high for 1 ½ minutes, stopping to stir every 30 seconds.)

In a large mixing bowl, beat eggs with electric mixer until light. Slowly beat in sugar. Beat for about a minute or until light and fluffy. Beat in vanilla. Slowly add melted chocolate to sugar mixture. By hand, stir in flour mixture. Pour into pan and bake for 20-22 minutes – no longer.

Brownies will cook as they stand.

Let cool completely, then chill for a few hours. Remove parchment from pan. Place on a cutting board and cut into large squares.

From the Settlement Cook Book:
BROWNIES
1 cup brown sugar
1 square melted chocolate
½ cup butter
½ cup sour milk (buttermilk)
1 egg
1 1/2 cups flour
1 teaspoon soda
Mix flour and soda. Cream butter and sugar; add egg, chocolate and the milk alternately with the flour mixture. Grease small timbale moulds; place one teaspoon full of the mixture in each and bake in a moderate oven 10 to 15 minutes. Makes 60 little cakes.

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.

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.

Of Mad Men and Pot Roasts…

17 Aug


Pot Roast on Mad Men: recurring character?

Betty Draper once snarked about her father’s lady friend, Gloria (“a vulture”), subjecting her to the horrors of a ketchup-covered pot roast during a seaside coastal vacation in the episode Long Weekend.

After Trudy commits unspeakable acts with her former beau in a humiliating effort to get Pete’s short story published, she dutifully prepares a pot roast. She’s got good news: Charlie has agreed to publish Pete’s rotten prose in Boy’s Life. Pete is far from thankful. “I could have gotten you in The New Yorker if I wanted to,” Trudy bleats. “I just don’t know why you’d put me in that position.”

In Season 4’s The Rejected, we see a much happier and freshly knocked up Trudy snuggling with Pete on the couch, as he tells her he has to dump her father’s Clearasil account.
Trudy, ever eager to please, offers to break the bad news for him.

“Tomorrow night. Yankee Pot Roast,” she crows.

Is she capable of cooking anything else?

Regardless, we can imagine Pete’s excitement over his dinner. His WASPy background surely includes an appreciation for all colonial-era New England boiled dinners. It’s frugal. It’s sensibile. We aren’t sure what exactly transforms pot roast into Yankee Pot Roast. But we suspect its the addition of root vegetables or tomato sauce. Damn Yankees.

Side note: We still have a recipe for Sauerbraten (a German variety of pot roast) from our beloved Seventeen magazine (recipe at bottom).

Here we have two classic pot roasts, and a more daring one to follow spiked with merlot and horseradish smashed potatoes.

SIMPLE POT ROAST
Cook’s Illustrated
For pot roast, we recommend a chuck-eye roast. Most markets sell this roast with

twine tied around the center. If necessary, do this yourself. Seven-bone and top-blade roasts are also good choices for this recipe. Remember to add only enough water to come halfway up the sides of these thinner roasts, and begin checking for doneness after 2 hours.

If using a top-blade roast, tie it before cooking to keep it from falling apart. Mashed or boiled potatoes are good accompaniments to pot roast.

1 chuck-eye roast (about 3 1/2 pounds), boneless
2 tablespoon vegetable oil
1 medium onion , chopped medium
1 small carrot , chopped medium
1 small rib celery , chopped medium
2 medium cloves garlic , minced
2 teaspoons granulated sugar
1 cup low-sodium chicken broth
1 cup low-sodium beef broth
1 sprig fresh thyme
1 1/2 cups water
1/4 cup dry red wine
1 1/2 pounds carrots (about 8 medium carrots), sliced 1/2 inch thick (about 3 cups)
1 1/2 pounds small red potatoes , halved if larger than 1 1/2 inches in diameter

(about 5 cups)
1 pound large parsnips (about 5), sliced 1/2 inch thick (about 3 cups)

Instructions
1. Adjust oven rack to middle position and heat oven to 300 degrees. Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.
2. Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking. Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8 to 10 minutes. Transfer roast to large plate; set aside. Reduce heat to medium; add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic and sugar; cook until fragrant, about 30 seconds. Add chicken and beef broths and thyme, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast. Bring liquid to simmer over medium heat, then place large piece of foil over pot and cover tightly with lid; transfer pot to oven. Cook, turning roast every 30 minutes, until roast is almost tender (sharp knife should meet little resistance), 3 to 3 1/2 hours. Add carrots, red potatoes, and parsnips to Dutch oven, submerging them in liquid.
Continue to cook until vegetables are almost tender, 20 to 30 minutes.

3. Transfer roast to carving board; tent with foil to keep warm. Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface; discard thyme sprig. Add wine and salt and pepper to taste; boil over high heat until vegetables are fully tender, 5 to 10 minutes. Using slotted spoon, transfer vegetables to warmed serving bowl or platter. Using chef’s or carving knife, cut meat into 1/2-inch-thick slices or pull apart into large pieces; transfer to bowl or platter with vegetables and pour about 1/2 cup sauce over meat and vegetables. Serve, passing remaining sauce separately.

COUNTRY STYLE POT ROAST WITH GRAVY
Source: “Cook’s Country, Charter Issue”
6 pounds boneless beef chuck roast — tied (1 large or 2 3-pound)
salt and pepper
4 teaspoons vegetable oil
3 medium onions — chopped
1 large celery rib — chopped
4 medium carrots — chopped
6 medium garlic cloves — minced
1 cup red wine
28 ounces crushed tomatoes
2 cups low sodium chicken broth
1/2 teaspoon hot red pepper flakes
3 bay leaves
1 teaspoon dried thyme
2 tablespoons chopped fresh parsley

Season roast liberally with salt/pepper. Heat 2 tsp oil in 12-inch skillet over medium-high heat until shimmering but not smoking. Brown roast thoroughly on all sides, 8 to 10 minutes. Transfer browned roast to slow-cooker insert.

Reduce heat to medium. Add remaining 2 tsp oil to empty skillet, along with onions, celery, carrots, and garlic. Cook, stirring occasionally, until lightly browned, about 4 minutes. Transfer to slow-cooker insert.

Increase heat to high. Add red wine to empty skillet, scraping up any browned bits with wooden spoon, and simmer for 5 minutes. Add tomatoes and broth and bring to boil. Add pepper flakes, bay leaves and thyme and transfer to slow-cooker insert.

Set slow cooker to high, cover and cook until tender, 6 to 7 hours. (Alternatively, cook on low for 9 to 10 hours.) Transfer roast to carving board; loosely tent with foil to keep warm. Discard bay leaves. Allow liquid in pot to settle, about 5 minutes, then use wide spoon to skim fat off surface. Puree liquid and solids in batches in blender or food processor. (Alternatively, use immersion blender and process utnil smooth.) Stir in parsely and season to taste with salt and pepper.

Remove strings from roast and cut into 1/2-inch slices. Transfer meat to warmed serving platter. Pour about 1 cup gravy over meat. Serve, passing more gravy separately.

NOTES : Boneless chuck roast is essential in this recipe–other cuts will cook up dry and tough. In most markets, you will have to order a large 5 1/2-6 pound chuck roast. Alternatively, use two 3-pound roasts (which are common in most markets). If making Beef Barely Soup with Mushrooms, reserve 6 cups of gravy and 3 cups of meat.

Pot Roast Key Points:
1. Start with a boneless chuck roast. Buy one big or two small raosts–5 1/2 to 6 pounds of meat in total. The meat shrinks alot as it cooks so if you want to serve something substantial, you must start with a lot of beef.
2. Brown the meat and vegetagbles for maximum flavor. You can do this a day in advance. Prepare recipe through step 3. Instead of transferring the meat, vegetables and sauce to the slow cooker, refrigerate them. (Wrap the browned meat in plastic; the browned veg/liquid ingredients can be refrigerated together in a container.) In the morning, just transfer everything to the slow cooker. The cooking time will run to the high end of the ranges given in the recipes.
3. Trying to trim fat from the family diet? Make the recipe a day ahead. Transfer the roast and gravy to a large bowl and refrigerate overnight. The next day, you can easily remove the fat from the surface of the bowl. Take out the roast, then slice and transfer it to a microwave-safe casserole dish. Puree the gravy as directed, moisten the meat with gravy, and heat until warmed through. More gravy can be heated in a microwave-safe bowl and served on the side.

————————————————-
MERLOT POT ROAST WITH HORSERADISH SMASHED POTATOES

Prep/cook time 8/12 to 9 1/2 hrs on low, 5 1/2 to 6 1/2 hrs on high

notes: prepare the smashed potatoes as soon as the beef is tender; the meat can continue to cook until they are ready. Makes 6 to 8 servings.

1 tied fat trimmed boned beef chck roast (3-31/2 lb) fresh ground pepper
1 tablespoon butter or olive oil
3 carrots (about 1/4 lb. each ) rinsed and peeled
1 onion (1/2 lb), peeled and chopped
2/3 cup chopped celery
3 cloves garlic, minced or pressed
1/2 teaspoon dried thyme
1/4 teaspoon black peppercorns
1 dried bay leaf
1 cup Merlot or other dry wine
1/3 cup canned tomato paste
1 1/2 tablespoons cornstarch
Horseradish smashed potatoes
(recipe follows)
1 tablespoon minced parsley
1 to 2 cups watercress sprigs, rinsed and crisped (optional) salt

Rince beef, pat dry, and sprinkle generously all over with fresh ground pepper. Melt butter in a 10-12 inch nonstickfrying pan over high heat. When hot, add beef and brown wekk on all sides, 6 to 8 minutes total.

Meanwhile, cut carrots into sticks about 3/8 inch thick and 2 inches long. In a 4 1/2 quart or larger electric slow cooker, combine carrots, onion, celery,garlic, thyme, peppercorns, and bay leaf. Set beef on vegetables: add drippings. In a small bowl, mix wine and tomato paste; pour over meat and vegetables.

Cover and cook until beef is very tender when pierced, 8 to 9 hours on low, 5 to 6 hours on high. If possible, turn meat over halfway through cooking.

With 2 slotted spoons, transfer meat to a platter; keep warm. Skim and discard any fat from cooking liquid. Turn cooker to high. In a small bowl, blend cornstarch with a 1 1/2 tablespoons water; pour into cooker and stir often until sauce is bubbling, 10-15 minutes.

With a slotted spoon, lift vegetables from cooker and arrange beside meat. Spoon horsradish smashed potatoes onto platter; sprinkle with parsley. Garnish Platter with watercress. Spoon sauce over meat. Slice meat and serve with vegetables, potatoes, and sauce, adding salt to taste.

Per serving without potatoes: 314 calories, 40%(126 cal.) from fal” 34 g protein; 14 g fat (5.6 g sat.) 11 g carb. (2.3 g fiber); 256 mg sodium; 115 mg chol.

Horseradish smashed potatoes

Scrub and peel 13 to 3 1/2 lbs. russett potatoes; cut into 1 1/2 inch chunkd. Put into a 4-5 quart pan with 2 1/2 quarts water. Bring to a boil over high heat; reduce heat, cover, and simmer until potatoes mash easily when pressed, 20=25 minutes.

When potatoes are done, heat 1 to 1 1/2 cups half and half or fat skimmed chicken broth with 2 T. butter or margerine in a microwave safe container in a microwave oven at fullpower just until steaming 1 to 3 minutes. Or warm in a 1 to 1 1/2 quart pan over medium heat.

While cream heats, drain potatoes and mash in pan with a mixer or potato masher until almost smooth. Add cream, a portion at a time, and mix until potatoes have the consistency desired. Stir in salt, pepper, and 1 to 2 tablespoons prepared horseradish to taste. Mound beside Merlot pot roast or scrape into a bowl. makes6 to 7 cups 6 to 8 servings.
_________________________________
SAUERBRATEN WITH GINGER SNAP GRAVY
3-4 lb. pot roast
1 1/2 c. ground ginger snaps

BRINE & GRAVY:
2 c. water
2 c. cider vinegar
4 bay leaves
8-12 pepper corns
3/4 c. sugar
1/4 tsp. nutmeg
1/2 tsp. salt
1 med. onion, chopped

Bring brine to a boil; boil for 3 minutes then let cool. Place pot roast in the brine (glass or plastic container) NO METAL! Turn roast over in brine 3 or 4 times a day for 5 to 7 days while in refrigerator. Strain brine into Dutch oven. Put roast in, cover and cook over low to medium heat for 2 1/2 hours. Remove roast, bring gravy/brine to boil still in Dutch oven, but now stir in the ginger snaps to make completed gravy.

Slice roast and serve with ginger snap gravy and either potato pancakes or fried bread cubes and egg noodles.

The Food of Mad Men

17 Aug


“You know they make you wear a bib…”

It’s about time we talked about Mad Men. More importantly, the food of Mad Men.

We’ll begin with sexy chicken Kiev, circa 1964.

After fixing Don Draper up with his wife’s friend, Bethany, on a restaurant dinner date at Jimmy’s La Grange, Roger Sterling says, “Have the chicken Kiev. Butter squirts everywhere.”

We’ve always been a bit meh about chicken Kiev. Too many frozen, stale poultry logs with plasticy fake butter goo oozing out.

But like anything, if prepared correctly, the whole can be greater than the sum of its parts.

We like the idea of serving this without rice or potatoes, lest anything to get in the way of an herby butter pool. The chicken is enough to soak up the butter sauce. Let the breading do its job.

Below is a classic version. Underneath that is a wacky 1960s canned soup retro version, for nostalgia’s sake.

CHICKEN KIEV

cooksillustrated.com

cooksillustrated.com


Adapted from Cook’s Illustrated March 1, 2006  
These can be refrigerated overnight or frozen. If frozen, do not thaw and increase the baking time to 50-55 minutes.

Herb Butter
8 tablespoons unsalted butter (1 stick), softened
1 tablespoon minced shallot
1 tablespoon minced fresh parsley leaves
1/2 teaspoon minced fresh tarragon leaves
1 tablespoon fresh lemon juice
3/8 teaspoon table salt
1/8 teaspoon ground black pepper
Chicken
4 – 5 slices white sandwich bread , cut into 3/4-inch cubes
2 tablespoons vegetable oil
4 boneless, skinless chicken breasts (7 to 8 ounces each), tenderloins removed
1 cup all-purpose flour

3 large eggs , beaten
1 teaspoon Dijon mustard
For the Herb Butter: Mix all ingredients until combined. Form into 3-inch square on plastic wrap; wrap tightly and refrigerate until firm, about 1 hour.

For the Chicken: Adjust oven rack to lower-middle position; heat oven to 300 degrees. Make bread crumbs in two batches: Add half of bread cubes to food processor and pulse until cubes are coarsely ground. Repeat with remaining bread cubes (aim for 3 1/2 cups crumbs). Add salt and pepper to crumbs.

Add oil and toss to coat crumbs. Spread on a baking sheet and bake until golden, about 25 minutes. Shake pan twice during baking. Let cool to room temperature (you should have about 2 1/2 cups bread crumbs).

Butterfly chicken breasts starting at thinnest side and by slicing lengthwise almost in half. Open breast up to create a single, flat cutlet.
With cutlet between sheets of plastic wrap, pound (starting at center) to 1/4-inch thickness. Pound outer perimeter to 1/8 inch.

Unwrap butter and cut into 4 rectangular pieces. Place chicken breast cut side up on work surface; season both sides with salt and pepper.

Place butter slices in centre of bottom half of chicken. Roll bottom edge of chicken over butter, then fold in sides and continue rolling to form neat, tight package, pressing on seam to seal. Repeat with remaining butter and chicken. Refrigerate chicken, uncovered, to allow edges to seal, about 1 hour.

Adjust oven rack to middle position and heat oven to 350 degrees. Place flour, eggs, and bread crumbs in separate pie plates or shallow dishes. Season flour with 1/4 teaspoon salt and 1/8 teaspoon pepper; season bread crumbs with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add mustard to eggs and whisk to combine.

Dredge rolls in flour, then coat with egg mixture. Coat rolls entirely with bread crumbs, pressing crumbs in if you have to.
Place on wire rack set over rimmed baking sheet.
Bake until 160 degrees inside, 40 to 45 minutes. Rest five minutes before serving.

_________________________________________
HOUSEWIFE CHICKEN KIEV
[
1/2 cup butter
1 Tbsp. minced parsley
1 clove (medium) garlic, chopped
1/4 tsp rosemary, crushed
2 lb chicken breasts, boned/split
1 egg, beaten
1/2 c. fine dry bread crumbs
2 Tbsp. minced onion
1 Tbsp. minced parsley
2 Tbsp. butter
1 can cream of chicken soup
1/3 c. lowfat milk
2 Tbsp. Sherry

Blend together 1/2 c. butter, parsley, garlic, rosemary and pepper. On waxed paper, form patty 1 inch thick; place in freezer till hard.
Meanwhile flatten chicken breasts with meat hammer or possibly edge of heavy saucer to 1/4 inch thickness. Cut butter into 6 equal pcs, place one in centre of each breast. Tuck in ends and roll out tightly. Secure with toothpicks or possibly skewers. Dip in egg and then in bread crumbs. Chill.
In saucepan, cook onion with parsley in 2 Tbsp. of butter till tender. Blend in soup, lowfat milk and sherry. Heat; stir occasionally. Fry 2 breast rolls at a time in deep fat at 350 degrees for 10-12 min till well browned. Drain on absorbant paper, serve with sauce.