April, 2006

  1. Great Advice from Grandma

    April 21, 2006 by Tarrant Figlio

    Some learn to cook advice from a story in Apples of Gold: Stories for Boys and Girls,
    a book by Susan Wixon, 1876.
    Advice

    Category Other, retro food | Tags: | No Comments

  2. Egg Salad

    April 20, 2006 by Tarrant Figlio

    If you ask me about egg salad, I am likely to tell you one of two stories. One is that my favorite egg salad in the world was made by the Hospital Auxillary Pink Ladies and served in the Anne Arundel County General Hospital gift shop (not the cafeteria). I have never been able to successfully duplicate it. Very simple, very plain, but perfect.

    The other is this: one Easter, maybe more than one Easter, my mother used dyed hard-boiled eggs and a can of potted meat to make egg salad. I am sure she added pickle relish, maybe a smidge of mustard and of course, mayonaise. I instantly felt revulsion for this mixture. Why ruin good hard-boiled eggs like that? Plain hard-boiled eggs worked for me. Egg salad worked for me. But potted meat egg salad? Ummm no….but then the bite..the taste….mmmmmmmmmmmmmm…amazing.

    Really. I can’t explain it. Quite tasty.

    Tell me about your favorite egg salad. Pickles? No pickles? celery? celery salt? mustard? dry mustard?

    Category Eggs, Recipes, retro food | Tags: | 5 Comments

  3. Pickled Eggs

    April 19, 2006 by Tarrant Figlio

    ReadyMade Blog is offering the forever retro (and perhaps destined to stay that way) pickled egg recipe. Then, they made it look appealing. How is it that appealing sounding foods can be made appealing?

    Anyone have a pickled egg story to tell?

    Category Eggs, Recipes, retro food | Tags: | 3 Comments

  4. Caviar Pie

    April 19, 2006 by Tarrant Figlio

    This recipe was the “fancy” dish at my mother’s famous holiday brunches.

    Atlanta Cooks For Company CoverIt comes from her Atlanta Cooks For Company cookbook, which her step-mother gave to her as a birthday gift. It is a well-loved cookbook as you see in the pictures. Pristine cookbooks in my house or my mother’s house means they were read and not used. Splotched, splattered, close to death…that means well-loved.

    So, thanks to a Mrs. Joseph L. Lombardi, I have a caviar pie recipe to share with you.Caviar Pie Recipe

    Yield: 12 Servings

    10 Hard-Cooked Eggs, Chopped

    1/4 Cup Butter, Softened

    1/2 Teaspoon Celery Salt

    1/2 Teaspoon Dry Mustard

    Salt and Pepper

    1 tablespoon Onion, Minced

    1 Cup Sour Cream

    Caviar (red or black)

    Snipped Parsley

    1. Peel and chop hard-cooked eggs while hot. Mash and blend together with butter, celery salt, mustard, salt and pepper.
    2. Press mixture into 8 inch pie pan that has been rinsed in cold water and chill.
    3. Combine onion and sour cream and place on top of mixture in pie pan.
    4. Garnish with caviar (red or black) and snipped parsley for a colorful treat!

    My notes: I use both colors of caviar and alternate the dollops on top. I am not sure what it tastes like with good caviar, we always used the kind that Safeway sold in the 70s and 80s. Serve it with crackers or toast points. If you want to make ahead, stop after step 2. If you do the sour cream/onion and then caviar part too early it becomes a disgustingly ugly mess and you may have your teen’s boyfriend thinking it would be clever to make a yin/yang design in caviar on the top to cover up the messiness.

    Category Eggs, Fish, Recipes, retro food | Tags: | 3 Comments

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