Monday, July 21, 2014

Gallatin's Cream of Abalone Soup (1969)

  • 1 lb abalone, ground
  • 1 cup onions, chopped
  • 1 cup potatoes. diced
  • 1 cup celery, chopped
  • 1 quart milk, hot
  • 1 cup clam juice
  • 1/4 cup butter
  • 2 tbspns flour
  • Salt, pepper to taste
  • Dash of Tabasco 
  • Dash of Worcestershire 
First, boil the potatoes in the clam juice. Next, saute the onions and celery in butter until golden.  

Add the abalone and continue to cook. Gradually add the flour, stirring constantly until smooth. Add the hot milk slowly and continue to stir until well blended.  Finally, add the boiled potatoes. Season to taste with clam juice, salt, pepper, Tabasco and Worcestershire.  
"This is one of Gallatin's most distinctive creations, and heretofore a closely guarded secret." Make approximately eight cups.

(Origin - "101 Secrets of California Chefs - Original Recipes from the State's Great Restaurants" by Roy and Jacqueline Killeen. Published by 101 Productions of San Francisco. 1969. Recipe by Gallatin's, a famed gourmand restaurant in Monterey, California from 1950 to 1980.)

Brussels Sprouts Chablis Bacchanalian (1963)

  • 1 lb fresh brussels sprouts 
  • California chablis or other white table wine
  • 3/4 cup white seedless grapes
  • Butter
  • Salt and pepper
Cook brussels sprouts, using wine for all or part of cooking liquid.  Drain and add grapes.

Season with butter, salt and pepper. Heat through.  This vegetable is especially good with wild duck, venison or turkey.  

(Origin - "Favorite Recipes of California Winemakers" collected and published by the Wine Advisory Board of San Francisco, 1963. This recipe was from Jessica McLachlin Greengard of Wines & Food.)

Madeira Wine - Citrus Gravy for Ham (1954)

  • 3/4 cup Madeira wine
  • 3/4 cup pineapple juice
  • 1/2 cup orange juice
  • 3 tbspns lemon juice
  • 1/4 cup water
  • 1 1/2 tbspns flour
  • Salt, pepper to taste
Combine fruit juices with Madeira wine and baste ham with mixture during baking. 

Remove ham when done. Make a paste of flour and water, add to pan stock, and cook until thickened, stirring constantly.  Add seasoning, and a little more wine to gravy just before serving, if desired.  

Makes 2 1/4 cups.  Use also for smoked goose and turkey.

(Origin - "250 Sauces, Gravies and Dressings" by the Culinary Arts Institute. Edited by Ruth Berolzheimer, Director, 1954.)

Tuesday, July 15, 2014

Salmon a La Marsala Wine (1965)

  • 5 lbs, salmon (whole preferably)
  • 1 Italian sausage, sliced
  • 1 cup, California Marsala 
  • 3 carrots, sliced
  • 3 white onions, whole
  • 1/4 cup, diced celery
  • 1 1/2 tspns, salt
  • 1/2 tspn oregano
  • 1/2 tspn rosemary
  • Pepper to taste
In a Dutch oven, fry sausage until partially brown. Add salmon and brown.  Cover and simmer for 30 minutes.

Add remaining ingredients. Cook over low heat until tender, about 1 hour.  

Serve with tossed green salad with olive oil and wine vinegar dressing, and Italian garlic bread. Serves 5 to 6.

(Origin - "Adventures in Wine Cookery" collected and published by the Wine Advisory Board of San Francisco, 1965. Recipe was from Mrs. Ralo D. Bandiera of Bandiera Wines of Cloverdale, California.) 

Beets in Burgundy Wine (1963)

  • Freshly cooked beets
  • 1 cup, California Burgundy or other red dinner wine
  • 2 tbspns butter
  • 1 tbspn flour
  • 1 tspn sugar
  • Pinch nutmeg
  • Pinch cloves
  • Salt and pepper
Peel beets, and grate enough to make 3 cups.  Melt butter in saucepan, and stir in flour.

Stir in 1/2 cup Burgundy wine. Add beets, sugar, and seasonings.  Simmer over low heat until tender. Add more wine during cooking, if needed.  

Recipe note: Serve them with a steak, buttery baked potatoes,and hearts of lettuce with oil and wine vinegar dressings. The classic dish, Harvard Beets Burgundy, is similar in flavor but includes wine vinegar in the preparation.

(Origin - "Favorite Recipes of California Winemakers" collected and published by the Wine Advisory Board of San Francisco, 1963. This recipe was from Mrs. J.H.M. Elwood of the Llords & Elwood Wine Cellars of Fremont, California)

Sunday, June 29, 2014

Lobster Thermidor (1970)

  • 2  1-1/2 lb rock lobster tails
  • 1/2 lb mushrooms
  • 2 cups Cheddar cheese, shredded
  • 2 tbspns bread or cracker crumbs
  • 1/4 cup Parmesan cheese
  • 1/4 cup green bell pepper, chopped
  • 1 1/2 cups half-and-half
  • Butter
  • 2 tbspns flour
  • 1 tspn mustard
  • 1 tspn paprika
  • 1 tspn Worcestershire sauce
  • 1/2 tspn salt
  • 1/4 tspn cayenne pepper
Cook lobster in rapidly boiling, salted water for 10 to 12 minutes. Remove lobster meat, reserving shells.  Cut lobster into 1/2-inch cubes.  

Melt 2 tablespoons butter in saucepan, and blend in flour, mustard, salt, paprika and cayenne pepper.  Add half-and-half gradually. Cook,  stirring constantly, until thickened.  Remove from heat. Add Cheddar cheese and Worcestershire sauce; stir until cheese melts.

Place 1/4 cup melted butter in small frypan. Saute green bell pepper and mushrooms for 5 minutes. Combine lobster and vegetables with cheese sauce.  Fill reserved lobster shells with mixture. Top shells with bread or cracker crumbs, 2 tablespoons melted butter and Parmesan cheese.

Bake at 450 degrees until sauce is bubbly and light browned. Serve immediately. Serves 4.

(Origin - "Favorite Recipes of University Women - Casseroles including Breads" published by the  American Association of University Women; Montgomery, Alabama branch; 1970.  Recipe by Fran Ruzick of the Pierre, South Dakota branch of the AAUW.)

Saturday, June 28, 2014

Swiss Cheese Custard with Asparagus (1975)

  • 10 oz asparagus spears, steamed
  • 8 oz Swiss Cheese, diced
  • 2 cups milk
  • 4 eggs
  • 2 tbspns butter
  • 1/2 tspn Worcestershire sauce
  • 1/2 tspn salt
  • Cayenne or white pepper
Preheat oven to 325 degrees. Reduce heat to low, and add cheese, salt, Worcestershire, pepper and butter.  Stir until cheese melts.  Remove from heat and cool.

Beat eggs in a medium-sized bowl. Add cheese mixture gradually, beating constantly.  Pour mixture into a well-buttered baking dish or 4-cup ring mold.  Place mold in  baking pan; add enough boiling water to baking pan to come as high as the mixture is in the mold.  

Cover the mold loosely with foil. Bake 40 to 50 minutes, or until a knife comes out clean. Loosen custard carefully.  Unmold on a plate. Arrange asparagus in the center of the ring. Serves 6.

Wonderful for a brunch or good as a family supper with sausages.

(Origin - "Virginia Hospitality" by The Junior League of Hampton Roads, 1975.)