Monday, September 15, 2014

Sole Vanessi in White Wine (1978)

  • 6 3-oz sole fillets
  • 3 slice Swiss cheese, halved lengthwise
  • 6 ozs crabmeat
  • 6 mushroom caps, large
  • 2 tbspns, chopped mushrooms
  • 1 cup fish stock
  • 1/3 cup cream
  • 2 tspns butter
  • 1 1/2  tspns lemon juice
  • 3 tbspns white wine
  • 2 tbspns clarified butter
  • 3 tbspns flour
  • 1/2 tspn dried basil, crushed
  • Salt 
Placed fish on waxed paper and sprinkle lightly with salt.  On each sole fillet, place 1/2 Swiss cheese slice,  1 ounce crab meat, a sprinkle of basil, and a mushroom cap.  Roll up and place seam-side down in a baking dish. Set aside.

In saucepan, cook 2 teaspoons butter, chopped mushrooms, shallots, and 1 teaspoon lemon juice until mushrooms are tender.  Add white wine and cook until almost evaporated. Add clarified butter and flour, and mix well.  

Add fish stock; cook and stir until thickened and bubbly.  Add cream, 1/2 teaspoon lemon juice, and salt to taste.  Strain, and pour sauce over rolled fish fillets.  Sprinkle with paprika, if desired.  

Cover and bake in 400 degree over for 25 to 30 minutes.  Makes 6 servings.

(Origin - "Benson & Hedges 100's presents 100 Recipes from 100 of the Greatest Restaurants" published by Meredith Corporation, 1978. Recipes selected and edited by Pat Jester. ASIDE - Recipe is from Sardine Factory of Monterey, California.)

Braised Ham Financiere in White Wine (1963)

  • 4 - 5 lbs uncooked, smoked boneless ham
  • 12 whole cloves
  • 2 to 3 leeks
  • 1 bottle California Chablis or Sauterne wine
  • 10 to 12 whole peppercorns
  • 1 onion
  • 2 cups California Sherry
  • 1 bouquet garni (tie together sprigs of parsley, thyme, bay leaf)
Soak ham at least 24 hours, changing water several times. Place ham in large cooking utensil; cover with cold water, and bring to boiling.  Discard water, and recover ham withfresh boiling water to which the onion (spiked with whole cloves), leeks, and bouquet garni are added.
Add the Chablis or Sauterne wine, and bring to boiling. Reduce heat, and simmer for 45 minutes to an hour.  Add peppercorns in the last half hour of simmering.  Remove ham to oven-proof baking dish, and pour over Sherry.  

Bake ham covered in a very slow oven (250 degrees) for 45 minutes to 1 hour longer, basting occasionally. Before serving, use remaining wine in pan as part of liquid to make an accompanying  mushroom sauce, if desired. 

(Origin - "Favorite Recipes of California Winemakers" collected and published by the Wine Advisory Board of San Francisco, 1963. This recipe was from Rene Baillif of Buena Vista Vineyards in Sonoma, California.)

New Orleans Chicken Maquechoux in Cream (1975)

  • 2 small fryers (2 1/2 to 3 lbs), cut up
  • 3 1/2 to 4 cups fresh corn, scraped off the cob (reserve corn cob liquid)
  • 2 tbspns heavy cream
  • 3 cups chopped onion
  • 2/3 cup chopped green pepper
  • 2 large Creole (beefsteak) tomatoes, coarsely chopped
  • 1 tbspn finely minced fresh parsley
  • 3 tspns salt
  • 1 tspn ground black pepper
  • 2 to 3 tbspns milk, if necessary
  • 1/4 tspm each thyme and basil
In a heavy 8 to 10-quart pot or kettle, heat the oil over medium heat. Brown the chicken parts in the hot oil, turning frequently with tongs to brown evenly.  
Reduce the heat to low once the chicken begins to brown (about 15 to 20 minutes), then lower heat still further and add the corn, corn liquid, and cream.  Mix thoroughly.

Add the onion, green pepper, tomatoes, herbs, salt, and pepper, and cook over low heat fro 30 to 45 minutes, or until chicken is very tender, stirring frequently.  If the mixture seems to be becoming too dry, add 2 to 3 tablespoons of milk.  Serve hot in gumbo or soup bowls.  

"Maquechoux" is a Cajun word meaning a smothered dish made with fresh corn.

(Origin - "The New Orleans Cookbook: by Rima and Richard Collin, 1975.  Note - Rima Collin was founder of The New Orleans Cooking School. Richard Collin was famed as the New Orleans "Underground Gourmet.")

Sunday, September 14, 2014

Beef Tournedos with Foie Gras, Truffles in Burgundy (1963)

For each portion:
  • 1 lb beef filet, trimmed
  • 1 strip of bacon
  • 1 slice of pate de foie gras
  • A few slices of truffle (black)
  • 1 crouton or toast slice the size of the filet
  • Salt and pepper
  • 1/2 cup Marchand de Vin sauce (see below)
Season fully trimmed steak filets with salt and pepper.  Wrap a slice of bacon around the outer edge, and secure with a toothpick.  Broil according to taste.  

Remove to a hot platter, placing it first on the crouton or toast.  Top with a slice of pate and a few slivers of truffle. Pour very hot Marchand de Vin sauce over all.

Marchand de Vin Sauce
  • 6 or more beef or veal bones
  • 1 cup Burgundy wine
  • 1 quart water
  • 1 carrot, sliced
  • 1 onion, sliced
  • 1 celery stalk. cut in large pieces
  • 3 tbspns flour
  • 1 tbspn butter
  • 1 bay leaf
  • Oregano, parsley, salt, pepper to taste
Spread the bones in a roasting pan, sprinkle with 2 tablespoons flour, and cover with carrot and onion slices. Bake in a hot oven (400 degrees) for at least 1/2 hour, or until the bones take on a good brown color.  Remove them to a large kettle, and add 1 stalk of celery in large pieces, oregano, parsley, salt, pepper and 1 quart of water.  

Remove at from roasting pan, deglaze with a small amount of water, and add to kettle.  Boil the stock gently for 3 hours or more. During cooking, skim off any scum that gathers, Strain.

Melt the butter in the skillet, and add remaining flour, blending well, and cook until brown, but avoid burning it.  Add 1 cup of Burgundy wine, a little at a time.  Cook until smooth. Strain and add to stock.  

(Origin - "A Cook's Tour of San Francisco - The Best Restaurants and Their Recipes" by Doris Muscatine, 1963. Recipe by The Red Knight, a small, continental cuisine restaurant that opened on Sacramento Street in 1959. The head chef was Swiss chef Ernest Lanker, formerly head chef for 9 years at Trader Vic's.)

Jubilee Fig Jam (1919)

Select ripe figs, remove all stems, treat them with a scalding soda solution, and rinse thoroughly in clear, cold water. 

Cook in quantities not larger than 3 pounds at one time. Allow 1 1/2 pounds of sugar to each 3 pounds of figs.  

Add barely enough water to start the cooking (about 1/2 cupful), crush the figs, heat to boiling and add the sugar. Cook rapidly to 220 degrees.  

To seal properly and to insure safety from mold, it is necessary to process all preserves after packing them into sterilized jars.  This processing may be done in a water-bath by heat (below) or at boiling temperature.

Since preserves contain so much of sugar which acts as a preservative, it is only necessary to process against molds. 

This may be accomplished by placing the filled jars in a water-bath, heating it to a temperature of 180 to 190 degrees, and holding that temperature for about 30 minutes.

Process preserves or jams in 12-ounce or pint jars for 20 minutes at 180 degrees. When jars with glass tops and screw tops or wire clamps are used, leave the pressure of the clamp on the top of cap until the jars are entirely cold. 

(Origin - "The J.C. Forkner Fig-Gardens Recipes - How to Serve Figs in the Home" by J.C. Forkner, 1919. Fresno, California)

Quaker Pear Relish (1954)

  • 1 gallon hard pears, coarsely chopped
  • 1/2 gallon, sweet onions, coarsely chopped
  • 15 sweet red peppers, coarsely chopped
  • 4 hot peppers, coarsely chopped
  • 1 1/2 cups salt
  • 1 quarts vinegar
  • 5 cups white sugar
  • 3 tbspns celery seed
  • 1 tbspn tumeric
  • 3 tbspns white mustard seed
Mix well the pears, onions, sweet and hot peppers, and add 1 1/2 cups salt.  Let stand overnight.  Next morning, put in bag and drain. Rinse mixture 3 times and squeeze dry.  
For syrup, mix together the vinegar, sugar, tumeric, celery seed, and mustard seed. Cook syrup 10 minutes. Add pear mixture, and let simmer 10 minutes.  Pour in hot jars and seal.

(Origin - "The Quaker Cook Book" by the Women's Auxiliary of the High Point Friends Meeting of HIgh Point, North Carolina, 1954.)

Another Quaker Recipe
Quaker Mince Meat for Pies (1954)

Wednesday, September 10, 2014

Lemon White-Wine Fish Sauce (1963)

  • 2 lemons
  • 1 cup California Chablis or other white wine
  • 1 1/2 tbspns butter
  • 1 tbspn cornstarch
  • 1/4 tspn salt
Remove peel from one lemon, and slice lemon very thinly.  Squeeze juice from second lemon. 

Make a smooth paste of cornstarch, wine, and salt.  Melt butter in small saucepan, and add paste.  Cook, stirring constantly, until mixture is clear and slightly thickened.  

Add lemon juice and slices. Heat a few minutes longer.  Serve over baked, broiled,  or poached fish.

(Origin - "Favorite Recipes of California Winemakers" collected and published by the Wine Advisory Board of San Francisco, 1963. This recipe was from Mrs. Walter Richert of Richert & Sons; Morgan Hill, California.)

Eggs Poached in White Wine, with Blue Cheese (1965)

  • 4 eggs
  • 1/2 cup California Chablis or Sauterne
  • 1 tbspn butter
  • 2 tbspns blue cheese
  • Buttered toast
  • Salt, pepper
  • Cayenne pepper
Melt butter in skillet, then add California white wine. Slip in eggs,one at a time.  Season to taste with salt, pepper, and cayenne.  Poach until whites are nearly firm.

Sprinkle with blue cheese crumbles.  Heat until cheese is melted.  Serve on hot buttered toast. Serves 2 to 4.

(Origin - "Adventures in Wine Cookery" collected and published by the Wine Advisory Board of San Francisco, 1965. Recipe was from Rudolf Weibel of Weibel Champagne Vineyards, Mission San Jose.) 

Monday, September 1, 2014

Salmon Steaks Parisienne (1954)

  • 4 thick salmon steaks
  • Asparagus tips
  • Hard-cooked eggs
  • 1 egg white and shell
  • 2 envelopes gelatin
  • Sauce verte (see below)
  • 3 1/2 cups clarified of white wine court bouillon (see below)
Poach the salmon in the court bouillon. Remove to cool.  Cook the bouillon down to about 4 cups. Clarify it by adding the egg white and shell to the broth, then strain through a napkin.  Dissolve the gelatin in 1/2 cup of cold water or bouillon, and add the rest to the broth.  Let it cool until almost set.

Remove the skin from the salmon steaks. when the jelly is almost set, combine 1 cup of it with 1 1/2 cups sauce verte.  Give the salmon steaks a liberal coat of this mixture.  

Spread the jellied bouillon on the bottom of a rather deep platter, arrange the salmon on top of this, and decorate with asparagus tips and hard-cooked eggs.  Serve with additional sauce verte.

Sauce Verte (herbed mayonnaise)
  • 2 egg yolks
  • 1 pint, olive or peanut oil
  • Lemon juice
  • 1 tspn salt
  • 1/2 tspn dry mustard
  • 1 cup mixed herbs (tarragon, parsley, chives, spinach), chopped finely
Beat the egg yolks, salt, and mustard together, and gradually add the oil, beating constantly until well thickened and thin.  Stir in finely chopped herbs.  Thin with lemon juice, to taste.

White Wine Court Bouillon
  • 1 quart white wine
  • 1 quarts water
  • 1 cup wine vinegar
  • 3 onions
  • 4 carrots, finely cut
  • 2 stalks celery
  • 1 bay leaf
  • 9 cloves
  • 4 to 5 springs parsley
  • 1 tbspn salt
  • 1 tspn thyme
Put 3 cloves in each onion.  Combine all ingredients, and bring to a boil.  Simmer for an hour before adding the fish.

(Origin - "Jame Beard's Fish Cookery" by James Beard, 1954)

Frozen Coconut Bisque Dessert (1935)

  • 1 cup moist coconut
  • 3 tbspns tapioca
  • 1 cup Carnation Milk, diluted with 1 cup water
  • 1/2 cup sugar
  • 2 eggs
  • 2 tbspns sugar
  • 1 cup chilled Carnation Milk
  • 1 1/2 tspns vanilla
  • 1 tbspn lemon juice
  • 1/4 tspn salt
Add tapioca to milk, and cook in double-boiler 15 minutes or until the mixture is clear and thickened.  Stir frequently, adding the 1/2 cup sugar for the last few minutes of cooking.  

Put the hot mixture through a sieve, and add the beaten egg yolks.  Beat the egg whites, adding the salt and the 2 tablespoons of sugar.  Fold into cold tapioca mixture. Fold in chilled Carnation Milk with lemon juice added. Stir in vanilla and coconut. 

Turn into freezer tray of refrigerator, and freeze as rapidly as possible, at least 2 1/2 hours.  For variety, toast coconut in hot oven until brown.  

(Origin - "Carnation Cook Book" by Mary Blake. Published in 1935 by The Carnation Company.)