65 Years of Gourmet Recipes
Posted 21 January 2006 - 06:50 PM
The first recipe I did from this issue was one that was modified, Pan-Seared Fish Fillets in Ginger Broth. When I made it a few years ago, it was called Pan-Seared Red Snapper in Ginger Broth. This dish is delicious. The original recipe called for two tablespoons of Scotch, and now in its place is 1/4 cup of medium-dry Sherry.
Another night we had the Warm Lentil Salad With Sausage. Though very good, I think I preferred the 1991 version better than this, when the recipe was for serving two. I made way too much, and something just seemed a bit different. Nevertheless, it's excellent. For dinner it followed pate', etc.
Then there was the pizza... I am sure this would be heavenly, with the homemade dough. However, we had just returned from Happy Hour Friday night and made it for a quick conclusion to dinner. So, we used Boboli.
This recipe was Three-Cheese Pizza with Onion, Sage, and Arugula. I can't find a link. Maybe it's the wine.
I started writing this post before dinner, and now it's after dinner. I'll give a report on the Cauliflower Gratin with Horseradish Crumbs after I look at the photos.
Posted 21 January 2006 - 07:04 PM
Posted 21 January 2006 - 08:00 PM
The cauliflower... mmmmm. I could eat way too much of this. In this recipe, we substituted smashed Triscuits for smashed Saltines. It's a delicious accompaniment to beef, with the horseradish flavor. It seemed like the starch of the meal to me. We had it with beef tenderloin steaks.
Posted 22 January 2006 - 01:46 AM
"It either works fine or not, but what the heck. This is bread, not birth control." Susan of Wild Yeast blog
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Posted 22 January 2006 - 03:35 PM
This issue is a definite keeper- if you don't have it yet, move fast- I've already received my February issue.
Posted 22 January 2006 - 06:52 PM
As you requested, these are the short ribs in coffee ancho chili sauce. In my opinion a keeper recipe.
I followed the recipe to the letter, except instead of a half cup of coffee I used a shot of expresso and more liquid from the chilies - prepared on Saturday and re-heated and served in Sunday to develop the flavors. - This also allowed a lot of the fat to be skimmed off while solid. I served the short ribs with polenta. I think they would go better with caramelized onion mashed potatoes.
Anyway, delicious eating with a good - gutsy red. We had a Thorn-Clarke, Terra Barossa 2004 Cabernet Importers Reserve from Australia. The Terra Barossa handled the heat and spice without flinching.
I plan to do a couple more recipes from that edition. Is it o.k., to post to your thread?
Posted 22 January 2006 - 07:25 PM
Posted 22 January 2006 - 07:34 PM
I just read over the recipe, and it looks like a good suggestion to braise the ribs a day or two ahead, and remove solidified fat. I want to make this as soon as I buy the ribs... It turned hot today here in central Florida, and there probably won't be many days left that are cool enough to cook in this style!
What other recipes in this issue are you hoping to try soon?
I liked the Cauliflower Gratin from last night so much, I had some for breakfast this morning.
Posted 22 January 2006 - 09:13 PM
"People are bastard-coated bastards, with bastard filling." - Dr. Cox on Scrubs
Posted 23 January 2006 - 10:17 AM
Posted 23 January 2006 - 07:11 PM
I also made the Bobotie (not on Epicurious) a few weeks ago. I really enjoyed the crunchiness that the almonds brought to the dish as well as the sweet bites of raisin.
Posted 23 January 2006 - 07:36 PM
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Posted 23 January 2006 - 10:55 PM
Posted 24 January 2006 - 08:15 AM
Posted 24 January 2006 - 08:51 AM
Jmahl, your beautiful photos of those short ribs has inspired me to try it. Do you or does anyone know if I can substitute dried chipotles for the anchos? I do have some ancho powder, but couldn't find the whole ones.
I think you could - it will just be a bit spicier and have a heavy smoked flavor - but there's nothing wrong with that!!
Posted 24 January 2006 - 06:47 PM
I bake a cake that looks nearly identical to the Chocolate Souffle from 2001 on page 131 of the mag. I used a French recipe that varies only slightly from the recipe in the mag. Here's a photo.
That's the chocolate cake on the right, with a Ricotta tart on the left. Yes, I cracked the crust on the tart when I tried to slice it. I should have used my short carving knife. It has a much narrower blade. I was too lazy to go to the drawer.
And that's my hand --trying to decorate the plate.
This weekend I will look for a recipe to try out from the mag- I will report back.
Posted 24 January 2006 - 07:09 PM
Now I'm fighting an urge for a sweet treat.
I am looking forward to seeing what you cook this weekend!
Posted 01 April 2006 - 03:15 AM
wonder what was different about the original recipe. anybody have back issues? 1991 (jan?)
looked up some other recipes because i found it so delicious. cant read french, but they dont seem to have the tangy vinagrette. but maybe it is mentioned and i dont know it...
any one care to just peek and casually see if there are differences? they look as if its lentils in broth with sausages, no vinagrete.
the <a href="http://www.epicuriou...233546">gourmet recipe</a>
<a href="http://www.cuisine.b...es-74.html">one french recipe</a>
<a href="http://www.thuillet....me.php">another french one...</a>
has anyone ever had them in a bistro?
Posted 01 April 2006 - 06:12 AM
Thanks for reminding me of this collection! There are a few more I want to make and I had set the magazine aside. It made its way to the bottom of a pile. I've got it out from under there now. Tomorrow is my birthday, so I should include some of the 1952 French Vinaigrette in the meal somewhere.
Posted 01 April 2006 - 02:29 PM