Category: Cheese

Retro Food For Modern Times – Liptauer: Lunch, Lunacy and Death By Cheese

Let’s face it, cottage cheese exists for one reason and one reason only.  I call it “The Posts” as in post-Christmas, post-New Year, post holidays, birthdays, Easter, you get my drift.   Pretty much post anything that is fun (i.e. involves large volumes of eating and drinking).  Mondays feature strongly.

The symptoms of The Posts are a glance in the mirror that is quickly averted, followed by a groan of “I really need to go on a diet”. The effect of The Posts is a lightening of the wallet as you race down to the supermarket and fill your trolley with carrots, celery and the aforementioned cottage cheese.  Which will be thrown into the rubbish about three months past its use by date.  Sometimes, it may have even been opened. It’s not so much the lack of taste it’s that curdy texture which is just…ewwww….And yet, I keep buying it.

Liptauer Dip
Liptauer Dip

I have, in the past, resorted to other methods of getting rid of The Posts. One such event saw me popping down to the local health food shop to pick up some magic thinness bullets a.k.a diet pills.  Of course, they were hidden so I had to ask the weightlifter type who was stacking shelves where I might find them.

He was one of those muscle-bound creatures with prominent veins, a shaved head and a tattoo on his neck.  I have nothing against tattoos in general.  I have one myself.  Neck tattoos, however, are generally skanky.  No one looks good with a neck tattoo.  Except maybe George Clooney in from Dusk til Dawn.  His was kind of hot.

Clooney

Most other people look like trailer trash or like they just got out of prison.

 “WHAT DO YOU WANT DIET PILLS FOR?” the possible ex-convict snarled back at me. And he didn’t ask it in a “Because you’re so svelte you don’t need them” tone either.  He started off belligerent.  And it went downhill from there.

Why do you think I want diet pills, idiot?  Because I read on the internet that if I shoved them up my arse the alien rectal probes couldn’t get me? What kind stupid question is that?  It’s the equivalent of asking an adolescent boy why he’s buying condoms.  There is pretty much only one reason.  To be asked to explain that reason out loud, in a crowded shop, is just humiliating.  Actually, I take that back.  It’s worse than questioning a boy buying condoms.  At least in that instance he could snap back “To fuck your mother.”  I had nothing.

Prisoner 845 had one volume.  Annoyingly loud.   “DIET PILLS DON”T WORK”

You really don’t understand the nature of retail do you Sunshine? It’s probably why you got sent to prison in the first place.  So, here’s how it should work:

  • I ask for diet pills.
  • You give them to me.
  • I give you money. (That bit’s important.  It’s probably the part you forgot last time)
  • I leave happy.
  • Your shop stays in business
Liptauer Lunch
Liptauer Lunch

YOU DONT NEED DIET PILLS. YOU NEED TO EXERCISE”

Really?  I never realised that steroids made you stupid as well as shrinking your penis.  If I was that way inclined I wouldn’t be here asking for diet pills would I?  I’d be out…skipping… or whatever it is that people do when they exercise.

I didn’t say that.

He was big. And mean looking.  And one of the veins in his neck was starting to throb alarmingly.  I started to back away from him because he was quite clearly suffering from some sort of ‘roid rage.  I didn‘t even understand why he was there.   Health food shops should be run by aging hippies not steroid abusing, serial killers.

Eventually I was backed into a shelf of herbal tea. He then leant over me and said in the most threatening voice I have ever heard. “YOU EAT DAIRY DON’T YOU?”

Yes I do and whilst we’re on the subject of dietary habits you should probably lay off the red meat.  There’s a box of Sleepytime Tea digging into my left shoulder.  Maybe you should try a cup.

I didn’t say that either.

Liptaur Ingredients

He then leant down so he was about a centimetre away from my face.  He was all red and his eyes were bulging out; he looked like he might be about to have some sort of apoplexy.  He was also one of those people who spit when they talk and he was so close it was getting all over my face which was….I give up…there are no words to describe how utterly, utterly repulsive that was.

And then, as I was trying to surreptitiously wipe my face he bellowed (and spat) at me:

“CHEESE… IS… DEATH.”

Nothing in my life had prepared me on how to deal with a spitting neck-tattooed lunatic in my face and screaming about how dairy products would kill me.  I was also slightly more concerned about my impending death at the hands of the psychopath in front of me than any damage a camembert could inflict.  So, I did what I usually do when I don’t know whether to shit or go blind.  I started to giggle.  Then I ran.  As fast as my chubby little legs could carry me.  All the way down the street to the next health food shop where a lovely aging hippy had absolutely no qualms about selling me some piece of crap, expensive diet pills that didn’t work.

Liptaur Recipe 001

An easier way to get rid of The Posts and to thus avoid health food shop sociopaths would be to make Mary Meredith’s recipe for Liptauer (or as she calls it Liptaur).

This was good.  Really good.  Both as a dip and as a healthy lunch.

However, I don’t understand the point of mixing cottage cheese and butter.  Next time I make it I’ll use a low-fat cream cheese instead.  This will also remove the cottage cheese curdiness which was the only downside of the recipe.

Mary Meredith mentions that the Liptauer is also really good with baked potatoes.  I wasn’t about to bake a potato as we were having bangers and mash for dinner.   Hang on…potato is potato right?  Should I?  Dare I?  I’ve put cheese, chives and mustard into mash before – maybe not all at the same time but they all worked.  Anchovies are mostly salt.  What could go wrong?

Liptaur Close Up

Yeah, ok, you can all stop facepalming.

The gherkin.  The gherkin could go wrong.  I know that….

Now.

I put it down to temporary insanity caused by finding a delicious use for cottage cheese.

Here is a picture of the Liptauer mash.  Don’t try this at home.  It was revolting.

Liptauer Mash
Liptauer Mash

So, I ask you.  Is cheese death?

And if so, outside of the Liptauer Mash debacle of 2013, could there be a better way to go?

Have a great week!
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Retro Food For Modern Times: Angels, Devils and Cheesy Devils on Horseback

No, it’s not my review of the new Dan Brown blockbuster, it’s bacon! Lovely, crispy, salty bacon wrapped around…stuff that isn’t bacon.

Angels, Devils and Cheesy Devils on Horseback
Angels, Devils and Cheesy Devils on Horseback

I love bacon even though it was my undoing.  I was a very happy vegetarian for two years in high school.  If my mother is reading this, right about now, she will be having a little snicker to herself and muttering “Huh…The only vegetarian in the world who didn’t eat vegetables.”  And there is a grain of truth in that.  I did spend two years eating not much more than tomato and cheese sandwiches and the occasional omelette.

Until I was brought down by bacon.

(Cue dramatic music…wow, this could be turning into a Dan Brown novel).

Angels on Horseback
Angels on Horseback (picture from The Party Cookbook).

I used to have tennis lessons, very early, every Sunday morning.  The family that lived next door to the tennis courts would, without fail, have a fry up for breakfast every week.  The smell of bacon would drift out over the tennis court in a haze of mouth-watering deliciousness.  “Eat me, eat me, ” it taunted.

Over weeks of this, bacon came to represent so much more than a tasty breakfast dish, it became a symbol of a better life.  The kind of life where, on Sunday mornings, people had leisurely cooked breakfasts and listened to Mozart and spoke French whilst doing the Sunday crossword in less than twenty minutes.  It represented a glamour and sophistication utterly removed from my reality of huffing and puffing around a glorified field, still half asleep, wearing a polyester track suit that did not so much keep the cold out as keep the sweat in and having someone repeatedly yelling at me to hit a damn ball over a stupid net.  I began to yearn for bacon in the same way I yearned for Paris and champagne and pink Sobranie cigarettes in one of those long cigarette holders like Audrey Hepburn’s in Breakfast at Tiffany’s.

I was a weird child.

Angels on Horseback - Ingredients
Angels on Horseback – Ingredients

I have no idea whether the neighbours were the glamorous types I imagined them to be or a bunch of suburban lard-arses who are now appearing on The Biggest Loser so that their fat-clogged arteries can be given a second lease of life. I suspect the latter.  If so, can I suggest that the producers of the show make them play tennis.  At seven.  On a Sunday morning.  In winter.  I’ll be lurking somewhere near by with a portable grill and a couple of rashers.  Let’s see how they like it.

Anyway, I lasted about three months before I caved.  One cold wintry morning I came home from said lesson.  Mum asked if I would like my tomato and cheese sandwich plain or toasted.

“I want bacon” I snapped in the snotty way only a 16-year-old can.  Then I stomped upstairs to my room and listened to The Smiths until mum called me back downstairs for a plate of lovely, lovely life-affirming B & E.

History lesson over.  And that’s about all the history I can give you because the reasons oysters are linked with angels, prunes with devils and either wrapped in bacon is termed “on horseback” are lost in time.  Maybe that could be the subject of the next Dan Brown… an obscure culinary term could lead Robert Langdon on a search that reveals the long hidden conspiracy behind whether Elvis really did die on his toilet. (If you’re reading this Brown, back off now.  I know what you’re like.   The Fried-Peanut-Butter and Bacon-Sandwich Code is mine.)

Angels on Horseback
Angels on Horseback

Inspired by the Angels on Horseback recipe in The Party Cookbook I recently went on a bacon rampage and made three versions of this classic hors d’œuvre.

Angels on horseback recipe 001

If you like it spicy, adding a dash of tabasco sauce to the Angels only makes them more delicious!

For Devils on Horseback, substitute Prunes for the Oysters above and leave out the paprika.

Devils on Horseback and Cheesy Devils on Horseback - Ingredients
Devils on Horseback and Cheesy Devils on Horseback – Ingredients

For Cheesy Devils, stuff the prunes with Goat’s Cheese before wrapping in the bacon.

Devils and Cheesy Devils
Devils and Cheesy Devils

Some people like to serve their Devils on Horseback with Mango Chutney.  I’m not a big fan but I did have some Kashmiri Date Chutney in the fridge and this was quite nice as a dip for the Cheesy Devils.

Devils on Horseback with Chutney
Devils on Horseback with Chutney

These were all delicious and I would make them all again.  In order my preference was  Angels on Horseback, Cheesy Devils, then Devils on Horseback but I would not discount any of them.

I no longer desire the Sobranies, but Angels on Horseback with a Glass of champagne and the Sunday Cryptic crossword?  C’est parfait!

Have a great week!
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Retro Food For Modern Times: Lessons Learned From Masterchef and Two Ways with Oysters

“It’s a brave man who first ate an oyster”

Jonathan Swift

Oysters
Oysters

I had a dilemma this week.  I was reading  “The Party Cookbook” and found a recipe for a little dish called Osborne Oysters.  Now, it just so happened that with the half dozen oysters we buy as a little treat each Saturday, I had all the ingredients on hand to make this dish.

But, let’s face it. Oysters aren’t cheap.  And this recipe consisted of a few ingredients that I would never have put together – what if it tasted as bad as it sounded?  On the other hand, what if it turned out to be a magical combination that would have the likes of Heston Blumenthal lamenting “Why didn’t I think of that?”

Just to be clear on what I was up against, here are the ingredients for Osborne Oysters:

Oysters Osbourne Ingredients
Oysters Osbourne Ingredients

No, you don’t need to adjust your screen….that is an oyster, a banana and some Jarlsberg.  Now you see my dilemma?  My gut instinct is that those are three things that should never even be seen together (which is why one lives on the land, one in the sea and one on a tree) let alone combined into a dish.   I was still torn though, a little Heston Blumenthal devil on my shoulder was urging me to do it.  Then a tiny angel looking suspiciously like Marco Pierre White jogged my memory of a more recent seafood – banana melange.

Early in the current series of Masterchef: The Professionals, one of the candidates made a name for himself by serving Marco Pierre White a fish stew with a banana flavoured aioli.

That name was buffoon.

Marco described it as one of the worst things he had eaten. Ever.

So the big question.  Did I make and eat Osborne Oysters?

Not on your life.  I listened to my inner MPW and ate those oysters in my preferred fashion…with lemon, Worchestershire sauce and Tabasco.  And they were delicious!

Oysters My Way
Oysters My Way

My preferred Oyster mix (although I don’t usually measure it out) is:

½ teaspoon lemon juice

3 drops Worchestershire sauce

1 drop Tabasco

Et Voila…down the hatch!

Oysters My Way - Good to Go
Oysters My Way – Good to Go

I always follow this up with some bread and butter.  I have no idea why but Oysters make bread and butter taste even better than normal!

Oysters My Way With Bread and Butter
Oysters My Way With Bread and Butter

For anyone more stupid braver than me…here is the recipe for Osborne Oysters:

Osborne Oysters Recipe

For everyone else, if you take one thing away from this week’s post it’s to always listen to your inner Marco.

Enjoy your week.

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Retro Food For Modern Times: Singers and Swingers – Roberta Ashley (1967) – Sorry About That, Chief!

Last week  I mentioned that there was surprisingly little to mock in Roberta Ashley’s Singers and Swingers.  Never fear though, little doesn’t mean nothing and today, I’m turning my unflinching gaze to a few of the less palatable gems contained therein.

I have a strange relationship with cold soup.  Until 5 years ago, I can honestly say, had never eaten it, and had no intention of doing so. I started to come round after a trip to Barcelona in 2008 and a bowl of the most amazing gazpacho I have ever eaten.  I have become a fan of this delicious Spanish concoction, to the point of whipping up a batch or two of my own...

Homemade Gazpacho...I can do cold Soup
Homemade Gazpacho…I can do cold soup

So, whilst reconciled to gazpacho, cold creamy soups and I aren’t even friends on Facebook.  You know how sometimes, if you eat something creamy you get a film in your mouth from the fat in the cream? That’s the thought that puts me off.   Well, it’s that thought that puts me off  a cold soup made from the freshest cream and vegetables.  I have seen what cold canned soup looks like and believe me, it’s not going anywhere near my mouth!  Gross!  So, this recipe from Leonard Nimoy is designed to push all the wrong buttons for me.  As far as I’m concerned this one can go back to Vulcan, Spock!

Leonard Nimoy's Cold Soup..not for me!
Leonard Nimoy’s Cold Soup..is not for me!

The next recipe designed to have me gritting my teeth and muttering swear words under my breath is called Homemade Canned Beans. As mentioned in the last post, I am not averse to a can of beans.  Beans on toast is one of my go to meals when I want something quick and healthy after a trip to the gym or a lazy breakfast.  My issue with most of the popular brands of beans on the market is that the sauce can be overly sweet.  So I was very excited to read the name of this recipe.  Imagine if I could make my own beans that tasted like canned beans but with less sugar?  Happy days….

Unfortunately, as I read on, it turned out that the universe had another fate in store for me

 

Homemade Canned Beans?
Homemade Canned Beans?

Remember in the wacky races when Muttley used to mutter under his breath?  I did a lot of that whilst reading this recipe.

[youtube=http://youtu.be/gf_IH3rj0hY]

If you want a better recipe for beans, check out Erica over at Retro Recipe Attempts.  If, like me, you have an aversion to an overly sweet sauce for your beans, I think the mustard and tabasco in Erica’s recipe would cut through that  sweetness.

http://retrorecipe.wordpress.com/2013/01/28/zingy-baked-beans/

Next, on my hit list,  we have Southern Fried Chicken À La Mrs Bobby Goldsboro. Personally, I would call this heart attack on a plate but Mr Bobby Goldsboro informs us that:

“I like it because I like Southern Cooking, but another reason is that fried foods are fattening and I am always trying to put on some weight”. 

Mr Bobby Goldsboro needs a good hard slap if you ask me. The man must have had the metabolism of a hummingbird!* Just looking at a plate of something that contains bacon fat, oil and cream and is served with mashed potatoes or biscuits, butter and honey would be enough to derail my weight loss efforts for a year!

Southern Fried Chicken A La Mrs Bobby Goldsboro
Southern Fried Chicken A La Mrs Bobby Goldsboro

As a child, one of my favourite tv shows was Get Smart.  I  would race home from school every day to see which episode was on, I swear I have seen every episode a dozen or more times and, if push came to shove, I could probably recite some of them almost verbatim.   

The hero of the show was the bumbling, wise-cracking secret agent called Maxwell Smart, played by Don Adams.   Given my love for the show, I was delighted to see that Singers and Swingers contained recipes by both Don Adams and Barbara Feldon who played Max’s colleague (and eventually his wife), Agent 99.  More about Barbara Feldon next time but I desperately wanted their recipes to be good.  Hers is great.  However, in the words of Maxwell Smart, I believe this recipe “missed by that much”.  If by “that much” you mean the distance from here to the moon.  I can’t even think what this mix would begin to taste like…if anyone is brave enough to make it, please let me know!

don adams peanut butter cheese spread 001

I’ll leave you to  ponder the utter weirdness of the Don Adams recipe.  I’m off to search for episodes of Get Smart….

Enjoy your week!

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*Hummingbirds have an incredibly fast metabolism. At any given moment they are only hours away from starving to death.  

The Australian Vegetable Cookbook (1972) – The Redemption

After harping on about the awful recipes contained in this book last time, it was only fair to showcase some of the better recipes.  Three of them will be included here (I actually made 4 however this week is all about being positive so we won’t mention the Asparagus Italienne.  Ever.)

I chose the Stuffed Celery Curls as my first course.  This was jam-packed with flavours I love – celery, walnuts, chives, cream cheese and Tabasco so there was everything to like.  I chose not to add the red food colouring.  I’m hyperactive enough without it and I could see no earthly reason why it should be there.  I think the “au naturel” version looks much prettier anyway!

Ingredients

Sadly, my celery did not curl as per the picture in the book.   I read the recipe as saying you needed 15 pieces of celery 5 cm long.  Which is what I did.  In retrospect, I think it may mean an unnamed number of pieces of celery 15 cm long by 5 cm wide.  Although that doesn’t seem quite right either – 5cm seems too wide.  If you really want your celery to curl, here’s how.

It didn’t really matter though because whilst mine did not look as fun, they tasted amazing!  We had these as our starter however they could just as easily be a lunch box snack or as finger food.  Blue cheese would be an amazing variation.

Original

Mine – with obligatory knife but no curls 

Next up, for our main dish I made a Farmhouse Potato Bake.  This dish contains potatoes, Hungarian sausage (I used salami), sour cream and paprika so I guess is Eastern European in tone.  It was damn good wherever it came from.  If you weren’t fond of salami you could make this with ham, bacon, or left over roast beef or chicken or for a spot of luxury some smoked salmon.  As you will see from the picture, I subbed in basil for the oregano.  I think it is one of those recipes that you could pretty much use whatever proteins and herbs as you wanted. You could layer in other vegetables as well.  Asparagus, green beans, spinach would all be great!

Ingredients

Salami and Onion Sauteing, Potatoes Par-Boiling in the background

Layering

Crumb Mixture

I made a Panama Radish Salad from the book to go with this.  Well, I sort of did.  There is no intended slur to the recipe for my changes,  I think you could follow it absolutely and the result would be delicious.  I just happened to have no red onions and a bucketload of chives and rocket that I needed to use.  So I swapped these in.  I also used my favourite Black Russian tomatoes so my salad is probably “greener” than it should be….it still looks pretty good though.

Ingredients

Panama Radish Salad

These worked really well together, the pepperiness of the rocket and the radish in the salad, the freshness of the mint and the lemon in the dressing cut through some of the creamy, potato, salami induced richness of the Farmhouse bake.  Two big ticks here, will definitely be making both of these again.

The Meal – Delicious!

Bon Appétit.