Rosco's Kitchen
Recipes, Vintage Cookbooks, Food News, Perspective
Tuesday, April 30, 2013
Seasonal Meals
Saturday night's dinner was a prime example as we opted for simple steamed veggies and poached salmon fillets. The poached salmon was me trying out something different, as my previous attempts at salmon often ended badly, ruining what had been otherwise good fish. This time I kept it simple. For two salmon fillets, I added four tablespoons of butter to a frying pan and let it melt, then I added the fish, skin side down, and kept it moving for a bit to prevent sticking. Next I added half a cup of pinot grigio and about three tablespoons of lemon juice, sprinkled some dill over the fillets, and popped on a lid. I let it cook for about ten minutes total, over medium heat, just long enough to cook the fish through. I was honestly amazed at how something that had been so simple tasted so good.
Something else we eat a lot during the summer months is what we call "Kitchen Sink Salad", which is basically the home-made equivalent of eating at a Salad Bar. The wife and I started making it as a way to use up a lot of canned vegetables we had on hand, and we liked it well enough to keep making it. The name came from it including everything but the kitchen sink even, at least the first time I made it, pineapple chunks. The basic ingredients are fresh spring mix, canned corn, peas, green beans and beets, along with anything else that sounds good that day, like garbanzo beans, boiled eggs, dried cranberries, crumbled feta, sunflower seed kernels, crumbled bacon, etc. Just toss it all together and serve. It's great during hot weather with a grilled chicken breast, fish, or on really hot days, cold sliced ham. We had it last night with store-bought greek-style chicken skewers, cooked on the grill, a tasty way to cool down after a day of running around in the desert heat.
Happy Eating!
Friday, April 19, 2013
Vintage Recipe of the Day-- 04/19/2013
From Good Housekeeping's Party Pie Book, copyright 1958,
Whipped Cheese Pie
1 9" unbaked pie crust
1 1/2 cups cottage cheese
3 eggs, separated
3/4 cup sugar
3 tbsp. AP flour
1/4 tsp. salt
3/4 cup evaporated milk
3/4 tsp. vanilla extract
nutmeg
Preheat oven to 400F
In a large mixing bowl, beat cheese with an electric mixer until fairly smooth; add egg yolks; beat well. Stir in sugar mixed with flour and salt; beat until smooth. Beat in evaporated milk and vanilla. Beat egg whites until stiff; fold into cheese mixture. Pour into unbaked pie shell; sprinkle lightly with nutmeg. Bake at 400F for 10 minutes; reduce temp. to 350F and bake 30 min. longer, or until firm. Cool on wire rack; refrigerate .
Thursday, April 18, 2013
Best Breakfast in Town
It's not often that I eat out by myself, and when I do, it's usually someplace dreadful. So, it was awfully nice today to be able to grab a meal at one of my favorite breakfast spots, Crossroads Cafe, in Joshua Tree, CA. Crossroads is one of those funky, eclectic places that serve what I derisively call "Good For You" Food, but they also do a fantastic breakfast scramble and always have quality beers on tap. If you ever visit Joshua Tree National Park, they're right on the way.
In the photo: "Mike's Mess" from the Breakfast Menu, a scramble of mushrooms, ham, bacon, onions, potatoes and eggs, covered in melted cheese, sour cream and fresh tomatoes, with rye toast. I had it with their excellent coffee and a sample of Lost Brewery's Great White ale.
Vintage Recipe of the Day-- 04/18/13
My deepest sympathies go out to everyone injured or mourning the loss of a loved one from these tragedies.
What brought me back to the blog, today, was a recipe for something sweet and comforting-- FUDGE. And how could I not post a fudge recipe that includes vinegar? From the Heinz Recipe Book, copyright 1939...
Chocolate Fudge
3 tbsp. butter
3 cups sugar
1 tsp. Cider Vinegar
3 tbsp. dark corn syrup
pinch of salt
3/4 cup milk
3 oz. bittersweet chocolate (cut into small bits)
1 tsp. vanilla
Melt the butter, then brown slightly, then add the sugar, vinegar, corn syrup, salt and milk, blending well. Wipe any sugar from the sides of the pan, then cover and bring to a boil. Add the chocolate and boil rapidly until it reaches the hard ball stage (236F) then cool to 120F.
Add vanilla, and beat until candy begins to cream and hold shape. Quickly pour into a buttered pan, spread to 1-inch depth. Cut into blocks when firm. If nuts are desired, add when candy begins to cream.
Saturday, April 13, 2013
National Food Days
Friday, April 12, 2013
Vintage Recipe of the Day-- 04/12/2013
During the 1950's, the dish, usually identified as "Welsh Rarebit" was rediscovered by American housewives, looking for simpler, easier to prepare, meals that could be make with new-fangled processed foods. Which is where today's recipe comes in.To make a Welch rabbit, toast the bread on both sides, then toast the cheese on one side, lay it on the toast, and with a hot iron brown the other side. You may rub it over with mustard.
From the Metropolitan Life Insurance Company's March 1957 edition of the Metropolitan Cook Book,
Tomato Welsh Rarebit
2 cups (1/2 lb.) Processed American Cheese, grated
1 10.5oz. can tomato soup (undiluted)
1 tbsp. minced onion
1 tbsp. ketchup
1/4 tsp. dry mustard
1/4 tsp. salt
dash of pepper
1 egg, beaten
Melt cheese in top of a double-boiler. Heat soup with all remaining ingredients, except egg; add to cheese. Add egg. Stir in double-boiler, for five minutes. Serve on crisp toast. Makes 4 servings.
National Grilled Cheese Day!
2 tablespoons of olive oil
3 14 oz. cans diced tomatoes
2 cups of chicken stock
1 tsp of sugar
1/2 tsp of fresh ground black pepper
Parmesan cheese
In a saucepan, saute garlic in olive oil on medium heat for 1 minute - being careful not to burn the garlic. Add the tomatoes and wine, and cook for 5 minutes. Add chicken stock, salt, pepper and sugar. Cook the soup on medium at a simmer for 10 minutes. Serve, topped with a teaspoonful of pesto and Parmesan Cheese.
3 cloves of garlic, minced
2 tablespoons of olive oil
3 - 14 oz. cans of diced tomatoes, with juice
2 cups of stock (chicken or vegetable)
1 tsp of sea salt
1 tsp of sugar
1/2 tsp of fresh ground black pepper
1/4 cup of heavy cream
3 tablespoons of fresh basil, julienned
Parmesan cheese
In a saucepan, saute garlic in olive oil on medium heat for 1 minute - being careful not to burn the garlic. Add the tomatoes and cook for five minutes. Add chicken stock, salt, pepper and sugar. Cook the soup on medium at a simmer for 10 minutes. Add Basil and Heavy Cream and blend with an immersion blender. Serve topped with Parmesan Cheese.