March, 2007

  1. Eggs Benedictine and Hollandaise Sauce

    March 23, 2007 by Tarrant Figlio

    There are some Eggs Benedict lovers in our house and an Eggs Benedict hater in our house. Then we have the Eggs Benedict, hold the eggs, lover in our house. In any case, it is popular for the most part and makes for a nice brunch. Though, I do have to say, AVOID Eggs Benedict in any sort of buffet brunch situation. BLECK! Meta uses ham slices, and while I have been known to do this as well when there is leftover ham, Canadian Bacon really is the meat of choice for eggs Benedict. Wonder if this is why she calls them Eggs Benedictine?

    As for the Hollandaise Sauce…yes, you can buy a mix. But, it is like white sauce and gravy, you really should take the time to learn how to make a good Hollandaise. Not quite as versatile…but still…a woman (or man) who can whip up a Hollandaise Sauce that doesn’t fall apart and tastes good…can do anything in life.

    Eggs Benedictine

    6 ham slices, cut thin
    Butter or bacon fat
    3 large English Muffins
    6 eggs, poached
    â…” cup Hollandaise Sauce

    Pan-broil ham in fat until edges are curly. Split muffins in halves and toast. Place hot ham slices on hot toasted muffins, then put hot poached eggs on the ham and pour Hollandaise Sauce over all. Serve hot. 6 servings.

    Hollandaise Sauce

    ¼ cup butter
    ¼ cup cream (sweet or sour)
    2 egg yolks, beaten
    1 tablespoon lemon juice
    Salt to taste
    Dash cayenne

    Melt butter in top of double boiler; add cream and beaten egg yolks, stirring well. Add lemon juice and salt, and cook over boiling water, stirring constantly, until thick. Remove from heat and beat until light. Stir in cayenne if desired. Makes â…” cup.

    Mock Hollandaise Sauce

    3 tablespoons butter
    2 tablespoons flour
    ½ teaspoon salt
    â…” cup milk
    1 tablespoon lemon juice
    2 egg yolks, beaten

    Melt butter in saucepan, blend in flour and salt, then stir in milk; cook with constant stirring over direct heat until sauce boils and thickens. Remove from heat, add lemon juice and stir into beaten egg yolks. Place over boiling water and cook with constant stirring for 2 minutes or until sauce is somooth and thick. Serve with cooked vegetables such as asparagus, broccoli, green beans or green onions which have been thoroughly drained. About 1 cup.

    The Modern Family Cookbook

    Category Eggs, Recipes, retro food, Sauces | Tags: | 2 Comments

  2. Bananas Hors D’Oeuvres

    March 22, 2007 by Tarrant Figlio

    This next recipe comes from 500 Snacks. (1950, Culinary Arts Institute). It is perfect for any sort of morning party (our department for instance sometimes has a breakfast pot-luck) I think the one hour marinating is a bit excessive,  ok a lot excessive. I just dip them for a minute or two if using lemon juice. If using another juice, you can go with the hour. Pecans work nicely with this, but peanuts or cashews also add a familiar touch.

    2 large bananas
    1 cup lemon juice
    3 ounces cream cheese
    â…“ cup chopped nut meats

    Peel bananas and cut crosswise into 1-inch pieces. Marinate in lemon juice for 1 hour. Drain, cover with cream cheese and roll in nut meats. Makes 8 hors d’oeuvres. (ok so that is what they said, I always end up with more. Bananas have grown bigger since 1950)

    –Use pineapple, grapefruit or orange juice for the marinade.

    Category Appetizers, Fruits, Recipes, retro food | Tags: | 2 Comments

  3. Whole Wheat Biscuits

    March 21, 2007 by Tarrant Figlio

    Some of you believe in that whole fiber is good thing. Ok, we all do. Whole grains get better all the time and you may just find you like them. This is a quick easy way to add a little whole grain to your diet. If you want, you can brush the tops with butter and throw some wheat germ on top for some extra goodness. Best served with honey butter.

    1 cup whole wheat flour
    1 cup all-purpose flour
    1 tablespoon baking powder
    ¾ teaspoon salt
    â…“ cup butter or shortening
    ¾ cup  milk

    Combine the dry ingredients and mix well. Cut in the shortening and add liquid to make a soft dough. Place the dough on a lighlty floured board, and pat out or roll until  3/4 inch thick. Cut into biscuits. Bake at 450 degrees for about 15 minutes.

    Category Breads, Recipes, retro food | Tags: | No Comments

  4. Lamb Scallop

    March 20, 2007 by Tarrant Figlio

    This is another recipe that will take well to whatever meat you have on hand. It calls for lamb but if you have leftover roast beef or pork, it will work equally as well. It is a little bland, so try using seasoned tomatoes if you have them on hand. On the other hand, nothing wrong with a simple little  retro use of leftovers in a casserole.

    Lamb (or Beef or Pork) Scallop

    2½ to 3 cups diced leftover lamb
    1 tablespoon fat
    1¼ teaspoons salt
    No. 2 can tomatoes
    1 cup fine dry bread crumbs
    2 tablespoons butter

    Brown meat in a skillet in the 1 tablespoon fat. Add salt. Arrange layers of browned meat, tomates and breadcrumbs in a casserole, topping with crumbs. Dot all over with butter and bake in a moderate oven (350° F.) ½ hour or until thoroughly heated through. 5 servings. The Modern Family Cookbook

    Category Meat, Recipes, retro food | Tags: | 4 Comments

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