March 2004 – No O’s

Hello, retro food lovers! Today we are stepping back in time for a fun theme.  Remember the childhood book “Ghosts and Crows and Things With O’s?  Well, today is the opposite. My aim today was to create a menu where none of the recipes contain the letter O in its name.  Weird?  Yes but so is Omicronphobia which is a fear of the letter O.  Just in case you ever happen to be entertaining someone suffering from this affliction, here is a menu for you.  Also, please don’t tell them I called them weird!  Our guide today is the March 2004 issue of Delicious Magazine.

So, what else was happening in March 2004?  Well, a fire crew in a hurry to get to a fire in Melbourne Florida left a fryer on in the firehouse.  A little later they got a call to come and put out another fire…at their firehouse!  In popular culture, the Da Vinci code was still top of the best seller lists and The Passion of  The Christ was number 1 at the box office.  Yeah by Usher was the number one song.

Now, that we have set the scene, let’s get to the menu

The Menu – March 2004

Prawn Caesar Salad

This was not strictly a Caesar Salad as the dressing was more of a Marie Rose-type thing but it had a Caesar-ish vibe about it.  It was also delicious! You can find a more classic Caesar Salad here. 

Prawn Caesar Salad Recipe

Teriyaki Steak with Wasabi Mash

I loved this, it was my favourite dish on the menu and so easy to make as well.  I often found bought teriyake sauces much too sweet for my palate but this was perfect. And the wasabi mash was a perfect accompaniment.  I also served some edamame and pickled veg alongside. 

Teriyaki Steak with Wasabi Mash Recipes

Crème Brulée

March has been a very custard and caramel month around these parts.  Last week I made caramel custard and this week, its more sophisticated cousin, Crème Brulée.  I will say though that I cannot recommend this recipe.  For a start, the cooking time was completely out.  I had to cook my custards for about double the time they suggested! I was also intrigued by their suggestion of grinding the sugar to make it easier to torch.  It did not. All it did was add to the time taken to cook the recipe, and burn the sugar when I torched it.  After the first two, I went back to my usual way of using normal caster sugar and it was fine.  Just listen to this.  This is the sound of a good Crème Brulée. 

Crème Brulée Recipe

It was a bit of a dud but I am including it for compleness sake.  And having said that, the custard was delicious.  And once I reverted back to my usual non-powdered white sugar, the bruleed top became perfect!  

My Nigella Moment  – Blue Cheese, Honey and Walnuts

For first-time readers, this refers to the moment at the end of Nigella Lawson’s cooking shows when she sneaks back to the fridge to have another bite of something delicious.  In these Twenty Years Ago posts, it is something contained in the magazine that does not fit with the overall menu theme but I’m sneaking it in because it is too good not to share.  

I have long said that cheese is my love language so this recipe immediately called to me.  So simple and so delcious.  And if you wanted to bring this recipe up to date?  Sub out ordinary honey for some hot honey.  This is a perfect after-dinner cheeseboard for one, or many.  I served mine with  a green salad and a croissant for a delicious lunch.  This recipe is proof that the simple things in life are often the best!

Blue Cheese with Walnuts and Honey Recipe

Apart from a few hiccups with the Brulee, I loved this month.  Delicious Magazine has allowed the Omicronphobes (and me) have some beautiful vibrant and tasty meals!  

Have a great week!