World Cooking - Retro Food For Modern Times

Category: World Cooking

28
Jul
2020

Name Plates: Pizza a la Garibaldi

categories: 1970's recipes, Italy, Name Plates, Pizza

What do an Italian revolutionary, a biscuit, a beard and this post have in common? They are all named Garibaldi! This Pizza a la Garibaldi comes from The Italian Cuisine I Love (1977) by Jules J Bond. I have a particular fondess for Jules J so I was eager to pick this book back up again. And who doesn’t love pizza?

What is Pizza a la Garibaldi?

Ok. So, I’m not going to explain pizza. Because it’s pizza!

Pizza a La Garibaldi though? Has cheese, green and black olives, oregano / marjoram, and anchovies. I also added some strips of roasted red pepper for reasons which will become clear right about now! This is the picture of the Pizza a la Garibaldi from The Italian Cusine I Love.

And this is me trying to recreate it. I think Jules J piped lines of tomato sauce on his pizza. There was no way in hell I was going to do that so strips of piquillo pepper it was! I wish I’d had some of those cute rolled anchovies with capers to get the same look as Jules. Mine looked like blobs.

The Recipe And Variations

I was interested to see that Jules uses bread dough as a base for his pizza. I have not been able to find yeast for love or money since the start of the first lockdown when everyone went sourdough mad so I was unable to test that part of the recipe out. Also, my preference is for a thin and crispy base rather than a thicker base so I used one of those souvlaki pitas for my pizza.

The Pizza a la Garibaldi was very tasty but for me the big disappointment was the cheese. Part of the joy of pizza, for me anyway is that beautiful streeeetch of the mozzarella.

Parmesan may be tastier but does not give the same joy! I will definitely use mozzarella next time I make this.

Who Was Garibaldi?

Well, we don’t have all day so here are a collection of fun facts about Giussepe Garibaldi

Unifier of Italy

Garibaldi was almost single-handedly responsible for helping Italy move from a collection of city-states to the country we know today. He and his volunteer army of guerilla fighters, the Redshirts, conquered Lombardy and later Sicily and Naples.

Anti Slavery Advocate

Abraham Lincoln offered Garibaldi a job as a Commander in the American Civil War. Garibaldi refused the post partly because Lincoln did not condemn slavery strongly enough for his liking.

Pacifist

Even though he was a soldier for most of his life, in his later years Garibaldi became something of a pacifist beliving that war was generally neither righteous or an effective means of getting what one wants.

Champion of the Underdog

Garibaldi believed in worker’s rights, women’s emancipation, racial equality, and the abolition of capital punishment.

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Garibaldi spent some time in South American and for the rest of his life work the clothing of the gauchos. He is also the originator of the Garibaldi beard.

Keen Entolmologist*

A little known fact about Garibaldi is that he was an avid collector of flying insects, a love he developed in South America. In order to keep his collection with him on his travels, he had specimens of his collection baked into little clay tablets. He could then pop these into his pocket to look at between skirmishes.

These small clay tablets are believed to be the origin of the Garibaldi biscuit.

(Photo via Delicious Magazine UK)

Modern Day Garibladi

I wasn’t sure if I would be able to find one of these but come on down Navarone Garibaldi. In case you haven’t heard of him, he is the son of Priscilla Presley and Marco Garibaldi, stepbrother to Lisa-Marie Presley and a member of the band Them Guns. Hmmm…maybe he could have gone with The Guns of Navarone…or would that be too obvs? Anyway, here he is!

Have a great week. And eat some pizza! It’s scientifically proven to make you happy!

*This “fact” is little known because I wanted to have an interesting story for the origin of the Garibaldi biscuit. The actual truth is that the reason why they are named after Garibaldi is totally unknown.

18
Jul
2020

Ye Olde Crusty Cellar Cheesecake

categories: 1970's recipes, Australasia, Cheesecake, Desserts

At the best of times, a cheesecake (or really any item of food) hailing from “Ye Olde Crusty cellar” would not sound tempting. However, these are not the best of times, (these may well be the worse of times) and desperate times call for cheesecake! Have I ever mentioned how much I love cheesecake? Next to ice cream, it is probably my favourite dessert. Also, Fridge, Freezer, Pantry week has come around again and I had half a tub of cream cheese icing I wanted to use up. I did not want to make another cake with cream cheese icing so I thought I could hide it in plain sight as it were by mixing it with more cream cheese, sugar and lemon.

(Don’t ask me what look I was going for with the fruit decoration!)

The recipe for Ye Old Crusty Cellar’s Cheesecake came from the book 100 Fabulous Cheesecakes by Ellen Sinclair of The Australian Woman’s Weekly (1971). It is a real shame about the name because the Ye Olde Crusty Cellar cheesecake itself is delicious!!!

Ye Olde Crusty Cheesecake – The Recipe

I did not copy the recipe for Ye Olde Crusty Cellar Cheesecake exactly though. I changed a few things to suit my personal taste. You can decide if you make this whether to follow the OG version or mine. Here is the original with my notes on the crumb crust.

Here are the instructions on what to do with those ingredients to turn them into a crumb crust:

The two changes I made to this were:

I did not add any additional sugar as I thought an entire can of condensed milk would be sweet enough
I did not add the egg yolks. Largely because I could not understand what they were doing there. I totally understand eggs in a baked cheesecake but not in an unbaked. The only thing I could think that they provided was maybe an additional richness to the mix. Again, for my taste, cream cheese and sour cream are rich enough.

I was a bit worried that leaving them out would somehow mean that the cheesecake would not set. But the mixture firmed up beautifully in the fridge overnight to cream a filling that was both light, luscious and not too sweet!

Ye Olde Crusty Cellar – History

The Ye Olde Crusty Cellar was a wine bar opened at 255 George Street brSydney in 1931 by winemaker Leo Buring.

It was described as having:

“the head of Bacchus…to guide guests in and out’ with ‘shaded lights’ and a feeling of ‘cloistered gloom’.

Hmm, not sure cloistered gloom would be the ambiance I would be seeking were I to open a wine bar. But it worked for Leo! The “Crusty” was a destination venue, attracting crowds of visitors, many of whom would have sampled the cheesecake!

Sadly the “Crusty” closed in 1974 but luckily the recipe for us, it’s signature cheesecake lives on!

Have a great week everyone!

14
Jul
2020

Frizzled Artichokes with Gribiche Sauce

categories: Eggs, France, Vegetables

I have been wanting to make a Gribiche Sauce ever since I first read about it in an old edition of Gourmet Traveller which teamed it with some deep-fried Artichokes. The other day in the greengrocer I saw some gorgeous artichokes that prompted my memory of this dish.

These looked so beautiful…but first, let’s talk Gribiche. Gribiche is a French sauce…kind of like a tartare sauce with hard-boiled eggs. It is really tasty. I love the way the creaminess of the eggs offset against the sharpness of the vinegar, cornichons and capers. These are my flavours!!!

And I also adore artichokes, but hardly ever cook them because let’s face it, they are not the most user friendly of veg are they? Even if they are one of the prettiest!

Via Olivers Market

These were so fun to eat. I can just imagine, after the ‘rona, when we can entertain again, having a row of these down the table with little dishes of gribiche for people to dip into! But wait!!! The fun doesn’t stop there. These are also incredibly fun to make. Watch the leaves as they fry…

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They move!!!!

How cool is that! Have you ever seen anything like it? Also apologies for the sound of my podcast coming through – I was so excited and wanted to capture these moving leaves that I didn’t have time to turn it off! And if anyone else out there listens to Kim and Ket Stay Alive – Maybe, Hey! How are you! I am a fellow fan!

The recipe for the Gribiche Sauce in Gourmet Traveller is pretty fancy in that it contains both chervil and tarragon, neither of which are currently available, it being the dead of winter here! Also, I’m not sure if chervil has ever been available in the shops. I feel it is something you need to grow. And I used the last of my homegrown tarragon for Meredith Baxter Birney’s Tarragon Chicken. So, I fried the artichokes according to the Gournet Traveller recipe but I made the Gribiche Sauce using this recipe from the New York Times. I did have a little dill in the fridge which I added because I thought it might help to give a slightly aniseedy flavour which would have been present with the chervil and tarragon.

The Recipe

Other Ways To Use Gribiche

If you happen to have some Gribiche sauce left over after making this, you can use it up in the following ways:

With Asparagus – this seems to be a very popular combination.
And speaking of toast, Australian Gourmet Traveller has a recipe for grilled cheese with speck and gribiche. It looks spec(k)tacular!
Heston likes it in a salad
It goes well with chicken
And fish
Even beef can take a bit of Gribiche sauce!

So no shortage of options for any leftovers!

That’s me done! Have a wonderful week everyone!

03
Jul
2020

John Hillerman’s Paella

categories: Celebrity Recipes, Rice, Spain

Does anyone know / remember The Libertines song “Music When The Lights Go Out”? The hook line in this piece of indie-pop boy love runs “All the highs and the lows and the to’s and fro’s, they left me dizzy”. That is exactly how I felt when making John Hillerman’s Paella. No doubt about it, this was a tough cook. But oh boy did it pay off!

The Lows

Converted rice? Not available for love or money.
Clams in clam juice ? Nada.
Bottled clam juice? No, nay, never.
Polish Sausage…probably could have bought some but I had chorizo in the freezer which seemed more paella-ish anyway

I made this during the height of the ‘rona lockdown. But I honestly feel that my inability to get hold of these ingredients were not limited to that insane time of food shortages.

So, had this been one of my recipes? I would have ripped it up and we would have never more heard of it. But this was was not my recipe, this was John Hillerman’s Paella recipe that I was testing for Jenny for her Murder She Wrote Cookbook so onward and upward it was.

The To’s and And The Fro’s

I didn’t have converted rice. I didn’t have clam juice. Which meant I could not follow the first step of the recipe.

I had:

Bomba paella rice.
Fresh clams.
Frozen fish stock.

This meant that if I found another recipe that got me through that first step of cooking the rice, then the rest should fall into place like one of those Rube Goldberg machines I have become obsessed with during lockdown.

The recipe I used was the one below. I followed all the directions for cooking the rice per that recipe. But then switched back to John Hillerman’s Paella recipe from the step where he says to “saute the chicken in olive oil”.

Sorry, they won’t let me link it directly so here is the URL: https://www.deliciousmagazine.co.uk/recipes/chicken-paella-with-squid-and-beans/

Here is John’s recipe:

I was literally toing and froing between the two recipes and the pan and the ingredients, making sure everything cooked properly!

The Highs

Have you seen the photos? This dish was lush!!! It was so pretty, so colourful, so full of joy!

It looked gorgeous, smelled like heaven and tasted even better.

John Hillerman’s Paella brought the smell and taste of Spain into a very grey wintery Melbourne day. It was seriously like a ray of sunshine!

I LOVED this!!!! So, so, so good!!!!! The end result made it all worthwhile!!!

Thank you Jenny for the recipe! This is the best paella I have ever made and I will be sure to make it again! When travel opens up and we can spend time together again, this definitely needs to be on our menu! In my imagination, we are sitting in your garden with Mr R and Battenberg Belle and having a lovely long lunch of paella, great conversation, lots of vino, and some great tunes courtesy of Mr Rathbone. Some ’60’s bossa nova maybe?

Oh, also for those of you like me who do not know who John Hillerman was? His best-known role was as the incredibly suave Higgins In Magnum PI but he also appeared in Blazing Saddles, Chinatown (high on my must-see list), Murder She Wrote (obvs), and A Very Brady Sequal among many, many other films and tv shows!

Have a fabulous week friends!

Stay safe, eat paella, watch John Hillerman on the tv and listen to The Libertines!

Sounds like a pretty good way to spend the weekend to me!

08
Jun
2020

Simply The Best Carrot Cake

categories: Cake, Carrot, Pineapple, United States of America

I don’t think I have mentioned this before but I absolutely hate cooked carrots. I don’t mind them chopped up really small in a Bolognese or Shepherd’s Pie but to this day, if I go to my mum’s for a family dinner I get raw carrots on my plate instead of cooked. This hatred of cooked carrots meant that I did not eat carrot cake until well into my thirties and even then, my first taste was by stealth!

I clearly remember my first taste of carrot cake. It was someone’s birthday at work and I was too busy to attend the celebration but one of my friends brought me back a piece of cake. Still concentrating on what I was doing, I took a bite.

“OMG…this is delicious!!!! What on earth is this?”

My friend looked rather non-plussed. “It’s carrot cake…”

“This is carrot cake?”

“Yes”

“Is there any more?”

Since then I have been making carrot cake on the reg so I was a little surprised when I mentioned that I was going to blog my “Classic” carrot cake recipe and the fussiest eat in the world said

“I don’t think you can call it classic”.

“Why not?”

“Well….it has pineapple in it…It’s delicious. But it’s not classic carrot cake”

“Carrot cake has pineapple in it”.

“No other carrot cake I ever ate had pineapple in it”

“It’s based on a recipe by Tina Turner”

“That doesn’t make it a classic”

Well, I beg to differ. I think that absolutely makes it a classic. And you can argue with me all you want. Try arguing with her!

She will kick your ass all the way to Nutbush City Limits! Anyway, I changed the name so it homaged Tina a bit more!

The Recipes

As mentioned my recipe for carrot cake is based on a recipe by Tina Turner from the book “Cool Cooking” by Roberta Ashley. I have adapted it in minor ways:

My version uses butter not margarine
I leave out the currants
I add some rum. Pineapple and rum is a great flavour combination and the rum works really nicely with the brown sugar and cinnamon too! Plus, now more than ever, what isn’t better with a little bit of booze!
I prefer cream cheese icing rather than the cream suggested by Tina

The OG Tina Version

Here are the original recipe and the front and back covers of the book it comes from.

My Tweaked Version

Simply The Best Carrot Cake

Print Recipe

A delicious cake, based on a recipe by Tina Turner. This cake is easy to make and keeps beautifully! This will last for a week if kept in the fridge – if you don’t eat it all first!

Author: Taryn Nicole
Category: Cakes
Cuisine: American

Ingredients

Scale

For The Cake

120g butter
1 1/2 cups firmly packed brown sugar
3 eggs, well beaten
2 1/2 cups flour
2 tsp baking powder
1/2 tsp bicarb of soda
1 cup chopped walnuts
1 400g can crushed pineapple (drained)
2 cups grated raw carrots
3 tbsp dark rum
1 tsp vanilla essence
1 tsp cinnamon

For The Icing

80g icing sugar
250 grams cream cheese
Zest of a lemon
Juice of 1/2 a lemon
Additional walnuts, toasted and chopped to decorate

Cook Mode Prevent your screen from going dark

Instructions

For the cake – Preheat your oven to 170C (150 Fan forced).

Lightly grease a 20cm (base) round cake pan and line with non-stick baking paper.

Cream the butter with the sugar until pale. Add the eggs one by one, mixing thoroughly between each addition.

Add the flour, baking powder, bicarb and cinnamon.

Mix again until all the ingredients are well combined.

Add the carrots, pineapple, walnuts, rum and vanilla.

Stir through so that all the ingredients are well combined.

Pour the batter into the prepared cake tin and bake for around 45 minutes or until a skewer inserted into the middle of the cake comes out clean.

Set aside for 5 minutes, before turning out onto a wire rack to cool completely

For the icing – place the cream cheese, icing sugar and lemon juice in a bowl. Beat together unitl well combined.

Spread over the cooled cake.
Top with addtional chopped walnuts and lemon zest.

Hope you all have a wonderful week!

Stay safe!