1970's food Archives - Page 13 of 20 - Retro Food For Modern Times

06
Apr
2015

Frosted Tomato Cocktail

categories: 1970's food, 1970's recipes, A-Zof Cooking, Starters, Tequila, Tomatoes, Vegan

The frosted tomato cocktail was my pick from the Adventurous Appetizers section of The A-Z of Cooking.

But first, each section of The A-Z of Cooking comes with a sentence or two to introduce it vis a vis:

A is for… ADVENTUROUS APPETIZERS: start a dinner party or special family supper with a new and exciting idea.

Booooooring.

How much more fun if they’d done them all in verse:

There was a young girl called Eliza

Who wanted to make appetizers

She tried the tomat-er

As an exciting new starter

And the result did really surprise her.

Yeah, I know that was hardly “Shall I compare thee to a summer’s day” but the A-Z of Cooking is hardly The Larousse Gastronomique either.

You know what they say, water finds its level.

I nearly chose a recipe called Sweetcorn Scallops but the only thing scallopy about them was that they were served in scalloped shaped dishes or shells, neither of which I own.

I feel they were already drawing a slightly long bow in naming it. If I’d made it in a normal dish you guys would have left wondering if I’d lost my mind…

I can hear it now “Errmmmm, that’s bacon, honey, not scallops”

Anyhow, I really liked the picture of the Frosted Tomato Cocktail from The A-Z of Cooking which is why I chose this one to make. I love that glass. And just so you don’t think it’s me, they love a long skinny photo in The A-Z of Cooking.

Frosted Tomato Cocktail - Picture — Frosted Tomato Cocktail – Picture

Here is the original recipe:

Frosted Tomato Cocktail - Recipe — Frosted Tomato Cocktail – Recipe

This was really nice. So refreshing. It would be a gorgeous starter for a hot day in mid summer when tomatoes are at their very best. Or even as a palate cleanser between courses.

However, I felt it was missing something. Because you know what? As far as I’m concerned if you’re going to call something a cocktail, it better damn well have some booze in it. Also, you really needed to ramp up the flavourings in the original. .

My fennelly take on the Frosted Tomato Cocktail was inspired by this Serious Eats recipe. You could put the fennel salt around the rim of the glass as they suggest or just include it in the mix like I did. Celery salt would also be great here, in which case, I would garnish with a celery stalk instead of the mint.

I wanted mine to be vegan so I also omitted the Worcestershire and replaced it with tabasco. It may also be the most delicious thing I have ever made that is zero fat.

We’ll be sticking with the letter A for the next sortie into The A-Z of Cooking where we will be looking at the world of after school snacks. And I might try a haiku.

Have a great week!

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Frosted Tomato Cocktail

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A lovely refreshing start to a meal with a slight kick of heat!

Author: Taryn Fryer
Yield: 4 1x

Ingredients

Scale

1 kilo tomatoes, skinned and chopped
125 mls tequla
4 tbsp water
2 tsp sugar
juice of 1 lime
dash of Tabasco Sauce
1 tbsp sea salt, I used Maldon
1 tsp fennel seeds
Mint Leaves to garnish
Pepper

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Instructions

Toast the fennel seeds in a skillet over medium heat until fragrant. Place the salt and toasted fennel seeds in a mortar and grind until they are well combined and the seeds have broken down. Pass through a very fine sieve and set aside.
Place the tomatoes, tequila, lime juice, and sugar into a blender and puree until smooth. Add the fennel salt, pepper and Tabasco sauce to taste.
Pour mixture into large ice cube trays and freeze. Just before serving remove from freezer, take the frozen cubes out of ice tray and place them back in the blender.
Puree until smooth but still frozen.
Spoon into chilled glasses, garnish with mint and serve immediately.

30
Mar
2015

New (Old) Book – The A-Z of Cooking (1976)

categories: 1970's food, 1970's recipes, Bad Retro Food

As much as I have loved Salad’s For All Seasons and there are many, many recipes still to cook from there I felt I was due for a change. There are only so many salads a girl can take.

A little dig through my pile of vintage cook books revealed this gem – The A-Z of Cooking from Octopus Books, 1976.

Just the cover sent my retro food antenna twitching that this was going to be gold. Because right from the get-go, there were some mad quirks. It’s called the A-Z of cooking. And yet….only Appetizers to Wine are listed. What, no zucchini, zabaglione or…wait for it, my new favourite food name….zuurkoolstamppot. ( I don’t care what’s in Z…trust me, we’re eating zuurkoolstampot that week!).

The inside cover of The A-Z of cooking tells me:

This is the compulsive “look up and learn’ book, where every cook, because of the original approach of the book, will find something new. More helpful than a standard cookery book, more enjoyable than a cookery encyclopedia, the book is packed with 190 recipes which have been specially grouped to give the ideas and situations when you are needing them”

Does anyone else think English may not have been that writer’s first language?

I’m not going to go into the special groupings yet. We’ll get to them in due course.

I did however just want to spend this post pointing out a few of the maddest bits of The A-Z of Cooking right from the get go.

Let’s start with page 13. I have never actually screamed with fright when viewing a retro food photo before.

Until this.

Welcome To My Nightmare

Oh. My. God. This thing looks like it wants to kill you. Don’t be fooled by its supposedly fun little parsley toupé. This nasty little fucker has got a backbone of prawns and it wants you, and your family, dead. In the most painful way possible.

Mango Mousse…Or Is It?

Moving very swiftly away from the psycho-killer trout, we come to page 30 of The A-Z of cooking and a Mango Mousse.

Maybe.

Anyone care to address the elephant in the room?

Who knew that back in 1976 mangoes and passionfruit were actually the same thing?

Little known fact* for you all. It was only in 1977, as his first piece of business as newly elected President, that Jimmy Carter deemed that henceforth they would be distinct pieces of tropical fruit.

*I swear on a stack of wikipedias that this so-called fact is not something I just made up.

Good Health…Good Grief!!!

Who remembers the great cucumber shortage of 1976? No, me either but it is surely the only explanation for this picture of Burghul Salad on p 31. Even worse when you read the recipe and it says it feeds 8. I’m sure everyone enjoyed their half a piece of cucumber. I just hope that fisticuffs didn’t break out over which half of the family got a black olive.

And also….I hate to bring things down to the level of the toilet. But are little black ovoid shapes really the best garnish for a salad that already looks like kitty litter?

Expecting The Unexpected

I’ll leave you with possibly the worse recipe in the book. Filed under U for “Unexpected Guest” this Chilled Ten Minute Potato Soup sounds utterly revolting. Although, maybe there is a method to this madness. Maybe it’s actually a warning. Do not turn up unexpected to the anonymous writer’s house and want a meal. Because you’ll be given some disgusting concoction made from instant mash and dehydrated onions. And it will be cold to boot.

Kind of makes the kitty litter salad seem not so bad.

I think the A-Z of Cooking is going to be a hoot! Coming soon…Adventurous Appetizers!

Have a great week!

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06
Mar
2015

Peachy Keen for Peach Sorbet with Lavender & Rosemary

categories: 1970's food, Cocktail, Desserts, Lavender, Peaches, Rosemary, Sorbet, Sparkling

Summer, and peach season, is pretty much drawing to a close here. So, if like me, you love the stone fruit, how can you prolong the taste of summer through autumn, winter and spring? By making this gorgeous sorbet which combines lovely sweet peaches with (ahem)…homegrown lavender and rosemary. Yes, I have garden produce!!!

This is so simple, just these three ingredients, some sugar and water.

And you get one of the loveliest ice creams ever. This is really refreshing without being too sweet – the lavender and rosemary are not overpowering but add a little depth to the fruit and sugar.

AUTUMN – The Sorbet Ma’am, Just The Sorbet

Autumn in Melbourne is lovely. You get cold crisp mornings, warm days and cool evenings. To prolong the taste of summer as it starts to get darker and cooler, this peach sorbet is perfect just on it’s own in a cone. All alone. Like a rolling stone.

Yes. I think it’s enough now too. Because I heard you moan and groan.

Really stopping…NOW.

Because just look at this peachy goodness!

WINTER – Baked Peaches With Amaretti and Amaretto and Peach Sorbet

Mmmm…hot baked peach, cold peach sorbet , herby, nutty, sweet and boozy….that’s about all my favourite adjectives right there. And I totally forgot to take a picture of it before eating half of it. So I had to borrow a peach off my friend’s plate to take this picture. Thanks for the peach Monica!!!

Peaches Baked with Amaretti and Amaretto2

You may be wondering where you are supposed to find peaches in winter? Well my mum used to make this for us waaaaay back and we only ever used to have it with tinned peaches. And believe me, this is one of the few things where you will ever hear me say that this works as well (maybe even a little better) with tinned as fresh.

SPRING Into A Peach Sorbet Bellini

Spring in Melbourne means the Spring Racing Carnival which means lots of champagne. You can really welcome the warmer days by adding a dollop of the peach sorbet into the bottom of your champagne glass for a fabulous take on a Bellini.

So good even Lulu wants one!

Hope your week is peachy keen, jelly bean.

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Peach Sorbet with Lavender and Rosemary (3 ways)

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This deliciious and easy to make peach sorbet will bring back the flavour of summer all through the year

Author: Taryn Fryer

Ingredients

Scale

For The Sorbet
200g sugar
2 tbsp edible dried lavender
2 springs of rosemary, about as long as your thumb
1 kg of peaches
200g water

To Serve

Ice cream cones

For The Baked Peaches with Amaretto and Amaretti

4 large peaches, or you can used tinned, in which case you will need 10 halves
20 crumbled amaretti biscuits
4 tbsp Amaretto Liqueur
2 tbsp brown sugar
Butter for greasing the pan
4 scoops of sorbet

For The Bellini

Sparkling Wine
Rosemary sprigs and lavender sprigs and peach wedges to garnish (optional)

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Instructions

For the Sorbet

Place the sugar, water, lavender and rosemary into a small saucepan. Bring to the boil, stirring occasionally. Then simmer for 5 minutes.
With a paring knife, make a small cross into the bottom of each peach. Place in a bowl and pour boiling water over the peaches. Let them sit for a few minutes then tip into a bowl of iced water. The skin should now be quite easy to peel off. Cut the peaches into wedges and place them in the sugar syrup.
Once this mixture is cool, remove the peaches and place them in your blender, strain the syrup to remove the lavender buds and rosemary and add the liquid to the blender. Blend until the mixture is smooth.
Churn in an ice cream maker according to manufacturer’s instructions. Transfer to a container and chill in freezer for 2 to 3 hours, or until firm.
Serve with ice cream cones or as described below.

For The Baked Peaches with Amaretto and Amaretti

Preheat the oven to 200ºC.
Lightly butter a baking tray
If using fresh peaches, cut in half, remove the stones and, using a melon baller or a teaspoon, scoop out a little bit more of the peach flesh and place in a small bowl. If using canned peaches, finely dice 2 peach halves and place in a small bowl.
Place the crushed biscuits, the amaretto and 1 tbsp of sugar in the bowl along with the peach flesh. Stir to combine.
Fill the peach halves with this mixture.
Place the peaches onto a baking tray. Sprinkle with the remaining sugar.
If using fresh peaches, bake for around 20 minutes until cooked through then place under a hot grill for the last 5 minutes to really caramelise the topping. If using tinned peaches, bake for 5 minutes, really just to warm the peaches through then place under the grill for the last 5 minutes.
Serve immediately, 2 to a plate with a dollop of sorbet.

For The Bellini

Add a dollop of sorbet to your champagne glass.
Top with sparkling wine.
Garnish as desired.
Enjoy!!!

Notes

I like to leave my biscuit crumbs fairly rustic so they vary in size from crumbs to larger chunks.

02
Mar
2015

Jane Grigson’s Watercress and Orange Salad

categories: 1970's food, 1970's recipes, Cookbook Guru, Feta, Olives, Orange, Salad, Walnuts, Watercress

Little darling, it’s been a long cold lonely winter,
Little darling, it feels like years since it’s been here

Ok, so not exactly true for Melbourne, although it has been a fairly shitty summer. But certainly for my friends in the States, it must feel like that. But hopefully, this Watercress and Orange Salad will bring you some virtual sunshine.

Here comes the sun, here comes the sun
And I say it’s all right

This is a very cool salad from Jane Grigson’s Vegetable Book.. I think it looks like a big, beautiful sunflower. And not only is it pretty; it is super tasty too. How could it not be – peppery watercress, tangy sweet orange, earthy toasted walnuts and salty olives. And it looks so 70’s. I think it’s the combination of green and orange….

Here is the original recipe from Jane Grigson:

And here is the original version:

Jane Grigson's Watercress Salad — Jane Grigson’s Watercress Salad

This is very simple to put together. Line your plate with watercress and start piling in your ingredients. The worst bit if you do it in the circle is stripping all those watercress leaves.

Like a circle in a spiral, like a wheel within a wheel…

Never ending or begining on an ever spinning wheel….

I found the best way to get the orange slices as thin as possible was to cut them with the skin still on, then cut the peel and pith away with a pair of kitchen scissors.

Then just add your walnuts and / or olives.

Before serving, a grind of pepper and a splash of vinaigrette made with some sherry vinegar and voila!!! Or should I say “Velado!” because this really has a Spanish feel to it.

I had this with some grilled salmon the first time I made it and it was delicious!!! The second time I had it with some prawns and it was, again super. I would love to try it with duck as per Jane’s suggestion.

And I made it a third time but this time tweaked the recipe a bit – I added some feta cheese and a teeny bit of red onion. This time, I had it with a lovely sourdough baguette for a light lunch and it was perfection!!! And yes, I made this three times in about ten days. It’s that good.

So far, Jane Grigson’s recipes are turning out to be amazing. I am a little disappointed that it is now March and we have another book to focus on at The Cookbook Guru. But wow!!! What a book!!! I am super excited about stepping across the Strait of Gibraltar to Morocco for my next venture with The Cookbook Guru!!!

And, if you are struggling through a long cold and lonely winter either physically or mentally, here is a little anecdote that may help.

Back in 1969, there was not much joy camp Beatle – there were personality clashes, legal battles, business disputes….things were going to hell in a handbasket. But in the midst of all the problems, all the trouble and strife, George Harrison (by far my favourite Beatle) walked into Eric Clapton’s garden with an acoustic guitar and wrote, to my mind anyway, one of the most beautiful, hopeful songs ever written. In the midst of adversity and all that…

And just to tie it all in together, here is George singing that song with some Spanish subtitles.

All together now

Sol, sol, sol
Ahí viene

Have a great week. I hope all your clouds have silver linings.

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24
Feb
2015

Crespéou (70’s Style Retro Picnic Bling)

categories: 1970's food, Eggs, Feta, France, Omelette, Turmeric

In his introduction to the Crespéou in Plenty More, Yotam Ottolenghi says

If I was going to sum up my cooking style in five words, 70’s-style-retro-picnic-bling would not be them”

Huh…Weirdly enough that’s exactly the style of cooking I aspire to.

Still, with an introduction like that, there was no way I was not making a Crespéou! I was already thinking about having a month of food I have no idea how to pronounce (Kouign Amman anyone?). Google tells me this is Cresp-ay-oo. And also that it’s from Provence and so-called because the layers look like crepes. Never say I don’t do the research hard yards for you…

So what is this unpronounceable piece of 70’s style crepe like Retro Picnic Bling?

Well, it’s layers of three differently flavoured omelettes stacked on each other and baked. One red, one yellow, one green. Which just goes to show the difference between those classy people of Provence and around here. We’d be calling it something dumb arse like “Traffic Light” Special.

Crespéou – Red Layer

Yotam suggests red peppers for this layer. I used sun-dried-tomatoes because red peppers and I have a love-hate relationship. Without the love.

Hmm, I have realised in looking at this picture of the red layer that I may have put in fresh coriander rather than ground. Oops.

Still, I think that is one of the benefits of a dish like this. You can mix up the flavours. I have seen other recipes where people have used, zucchinis, mushrooms, olives, all sorts of things. It could really become a “clean-out-your-fridge” type dish.

Crespéou -Yellow Layer

The yellow layer was intriguing. I have never used turmeric in an omelette before. It really works!!! If I was going to mix this layer up a bit thin crispy discs of pan sautéed potato would be great!

The trick with this dish is to leave the top of your omelettes much more runny than you would any other omelette. The idea of this is that when you stack them and bake them the egg will solidify and the layers will stick together.

Crespéou – Green Layer

Another genius combination – green onions, green chilli, basil, tarragon and cumin!!! Wow!!! This layer was really perky and fresh!!!

Once you have cooked all your omelettes, stack them up as neatly as possible. And into the oven they go to cook up that last bit of runny egg.

Once cooked through, you can eat your Crespéou as is or trim the edges with a sharp knife to be able to see the layers. I used a small square pan so I cut mine into four cubes…

These were superb. I had it for lunch I think 3 days running and looked forward to it on day three as much as I did on day one.

And I know what you’re all thinking. Which layer tasted best? I did separate one of my cubes and ate each later alone. And they were all really good. But the combination was a-may-zing!!!!

Yotam Ottolenghi also says of the Crespéou that:

“If there is one recipe that might make me cringe in years to come, it will, for sure be this one”

I say “I love you. Can you not be so happily gay and be my boyfriend? You could cook me Crespéou and we could go on a picnic in a field in Provence and I could dance around listening to “Total Eclipse of the Heart” on a vintage Walkman. Or…hold your head up high and embrace the Crespéou for the lunchbox saviour that it is. And I’m sure even better on picnics. Especially picnics in Provence. With heaps of rosé wine and 1970’s disco music on your vintage Walkman.

Which is fairly redundant – I can’t think of ANYTHING that wouldn’t be better on a picnic in Provence with heaps of rosé wine and 1970’s music on your Walkman. Can you?

Speaking of which…before she was Totally Eclipsed in the Heart Bonnie Tyler was Lost in France which would actually be the perfect musical accompaniment to the Crespéou…

The full recipe can be found in Plenty More or online here

GlitterPhoto
Bonnie Tyler being Lost in France is here:

Make. Listen. Drink lots of rosé and imagine yourself lost in France.

This week, I’m cooking up some more 70’s Style Retro Picnic Bling courtesy of Jane Grigson! Have a tres fantastique week what ever you get up to.

And turn around bright eyes.

And P.S. – I’m totally contemplating the name of this blog to Retro Picnic Bling. Loving it madly!!!

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Category: 1970’s food

Frosted Tomato Cocktail

Ingredients

Instructions

Welcome To My Nightmare

Mango Mousse…Or Is It?

Good Health…Good Grief!!!

Expecting The Unexpected

Related articles

AUTUMN – The Sorbet Ma’am, Just The Sorbet

WINTER – Baked Peaches With Amaretti and Amaretto and Peach Sorbet

SPRING Into A Peach Sorbet Bellini

Peach Sorbet with Lavender and Rosemary (3 ways)

Ingredients

To Serve

For The Baked Peaches with Amaretto and Amaretti

For The Bellini

Instructions

For the Sorbet

For The Baked Peaches with Amaretto and Amaretti

For The Bellini

Notes

Crespéou – Red Layer

Crespéou -Yellow Layer

Crespéou – Green Layer

Related articles