World Cooking Archives - Page 9 of 30 - Retro Food For Modern Times

Category: World Cooking

06
Apr
2022

La Mediatrice

categories: 1970's food, Bread, Good Housekeeping World Cookery, Oysters, United States of America

The recipe for La Mediatrice comes from the creole section of Good Housekeeping’s World Cookery. Quite simply, it is a fried oyster roll somewhat akin to an oyster po’boy.

La Mediatrice is French for the peacemaker and the story behind the name is delightful. Apparently back in the day in New Orleans, drunken husbands stumbling home in the wee small hours would stop by a bakery on their way home and buy a freshly baked loaf filled with deep-fried oysters to take home to their wives to stop them from being angry about the husband’s shenanigans.

Now, I suspect that this may be apocryphal. Because personally? The idea of being woken up at 3am by a drunk brandishing an oyster roll is not something that would inspire me to sweetness. It is far more likely to send me into a vitriolic (but highly creative) rant on all the places he could shove said oyster roll!

La Mediatrice – Version 1

You will see from the pictures above that I made two versions of La Mediatrice. The first one, which confusingly is the second photo – the one with the pickles is pretty much the recipe from Good Housekeeping. I did fancy it up a bit by using some garlic and parsley infused butter instead of plain butter for the roll: And I added some smoked paprika to the flour mix for a bit of extra flavour.

The OG version was tasty but it was a little dry, which is why I decided to give it another go.

La Mediatrice – Version 2

For my second stab at this, I wanted sauce and more crunch.

To bring the crunch with the oysters instead of plain flour, I used rice flour to dredge the oysters.

I also added some cos/romaine lettuce into the rolls

And I made a Sriracha Honey Mayo for drizzling over the top:

La Mediatrice – Sriracha Honey Mayo

Print Recipe

This is a spicy-sweet mayonnaise that perfectly accompanies a La Mediatrice

Author: Taryn Nicole

Ingredients

Scale

2 tbsp mayonnaise
1 tbsp Sriracha chilli sauce
1 tsp honey
1 tsp lemon juice

Cook Mode Prevent your screen from going dark

Instructions

Mix all ingredients together.

Notes

Quantities are a guide only. If you like it hotter use more Sriracha, sweeter use more honey, etc

I loved my sriracha mayo and the lettuce made this feel not completely unhealthy! Unfortunately, I totally forgot to put the pickles into this one but they would have been super!!!! I would strongly recommend keeping them in the dish!

Question for the week. If your partner came stumbling home dead drunk in the middle of the night, would an oyster roll calm your annoyance? If not what would be your preferred peacemaker?

27
Feb
2022

Death in the Clouds: Chicken Chaud-Froid

categories: Chicken, Chicken & Poultry, Dining With The Dame, France, Poirot

Welcome aboard crime readers and food lovers! Today on Dining with the Dame we are reading 1935’s Death in The Clouds. Our menu option includes a rather fancy-sounding French dish called Chicken Chaud-Froid. James Beard describes it as follows:

“Chaid-froid is a thickened sauce of butter, flour, broth and cream which may be mixed with geliatin and is used to cover poultry…use this sauce to dip the bird…Decorate with truffles, tarragon, blanched almonds, mushroom caps, sliced olives or vegetables”

Well, my budget doesn’t run to truffles but I have made you a Chicken Chaud-Froid inspired by Death in The Clouds!

Death in The Clouds – The Plot

The stewards on a plane from London to Calais are shocked to find one of the passengers, Madame Giselle, dead in her seat. Some marks on her neck indicate that she may have had a reaction to a wasp sting. A dead wasp is also found on the plane. However. Hercule Poirot who is also a passenger on the plane discovers an African blow dart on the floor and deduces that Madame Giselle, a moneylender to the rich and famous, has been murdered. But who on the plane wanted her dead?

We have:

Lady Horbury, formerly an actress, who is addicted to both gambling and cocaine
Venetia Kerr, a member of the aristocracy and childhood friend of Lord Horbury
Jane Grey, a hairdresser’s assistant coming home from a holiday funded by a large win on a horse
Norman Gale, dentist and admirer of Jane Grey
Armand Dupont and his son Jean, French archaeologists
Doctor Bryant of Harley Street
James Ryder, a businessman who has failed to make a deal that could keep his company afloat
Mystery writer Daniel Clancy

Eleven passengers in the cabin including Poirot plus two stewards (no spoilers here but none of them did it). The twelfth passenger was murdered by a blowdart. And no one saw a thing.

This is a classic closed circle mystery. We know one of the passengers did Madame Giselle in. But who? Poirot figures out who by page 70 in my edition. He just doesn’t understand why! I also figured out who on my first read BUT it was more about me disliking the character and WANTING them to the murderer rather than any true detecting. However, I read this book again last week to refresh my memory of it and the clues are there in plain sight so a careful reading could get you there!

Death in The Clouds – The Covers

I would like to call out the pulpy looking cover on the bottom row second from the right. Madame Giselle’s ugliness is mentioned several times in Death in The Clouds. If that lovely blonde lady is someone’s idea of hideously ugly (Christie’s words, not mine) then that person’s standards are ridiculously high!!!

The Recipe – Chicken Chaud Froid

I’ll be very honest here. The chicken Chaud froid was not to my taste at all. I ended up scraping all the cold jellied velouté off the chicken and making a sandwich with the chicken breast. If cold creamy gelatine chicken is your thing…go for it! For the rest of us….let’s all have a little giggle at my ridiculous attempts to make a wasp out of olives and tomatoes and a plane out of carrot and olives and forget this recipe ever exists.

The recipe I used which is from the 60th Anniversary edition of the James Beard Fireside Cookbook doesn’t actually tell you how to cook the chicken. So, let’s start you off with a basic recipe for poached chicken. And take it from there.

Here’s Jame’s Beard’s take:

And here is his veloute recipe:

From Mr Clancy’s house they took a taxi to The Monseigneur, where they found Norman Gale waiting for them. Poirot ordered some consommé and a chaud-froid of chicken.

-Agatha Christie – Death in the Clouds

The Monseigneur was actually a restaurant in Jermyn Street London in the 1930’s. Here is a picture of the interior.

Other Food & Drinks Mentioned in Death In The Clouds

Cold Tongue
Soda Water and Thin Captain Biscuits
Coffee (several mentions)
Cheese and Biscuits
The meal served on the plane included soup, meat and vegetables, salad, dessert, tea and coffee. (All on a journey from Calais to London which is all of 151 km. These days on a trip from Melbourne to Sydney which is 713 km you’d be lucky to get a pack of peanuts!)
Soup
Tea
A “frenchified” meal at Poirot’s apartment. I would LOVE to know what this was!
Irish Stew
Omelette aux champignons
Sole a la Normand
Port Salut Cheese
Kidneys at breakfast
Orange Juice
Tea and Muffins
Bananas and Beer
Consommé
Sausages and Mash
Sherry / Aperitifs

There is a lot more to say about Death in The Clouds but they would be out of place in a regular Dining With The Dame post like this. This is why next week, we are going to have a Death in The Clouds recap. With a cocktail of course.

Our March Read will be The ABC Mystery which is another Poirot mystery but a lot darker than Death in The Clouds.

Happy reading and eating!

20
Feb
2022

Skillet Custard Cornbread

categories: 1970's food, 1970's recipes, Good Housekeeping World Cookery, United States of America

I wasn’t sure about the recipe for Skillet Custard Cornbread from the North American chapter of Good housekeeping’s World Cookery (1972). Truth be told, I have only eaten cornbread twice in my life and both times in London. Once was at friend of the blog Jenny’s (from Silver Screen Suppers) house and once for breakfast at a pub. Both times, I very much enjoyed the cornbread and both times I was keen to try my own. And until now, I had not done so. And I really wanted to make cornbread. But did I want to make this cornbread? It was the custard part of the skillet custard cornbread that was bamboozling me…

Would a layer of custard magically appear in my cornbread? And if so, did I want it there? Both times I have eaten cornbread it was savoury. Every time I have eaten custard it has been sweet. So the question in my head was – did I want a layer of something I would usually eat for dessert in bread that in my mind comes loaded with cheese and jalapenos? The solution, when it arrived was blindingly simple. If the custard worked I would eat it like sweet bread (not a sweetbread!) If there was no custard, I would go for a savoury option!

Well, in the right light, there was definitely a line of something that resembled custard so sweet it was! I served the cornbread with the same cherry jam I used for the chocolate mousse hearts and it was delicious!

If you like a sweet breakfast (I don’t) this is perfect. For me, this was lovely as a morning or afternoon tea treat at right about the time where you need a little sugar/caffeine boost!

Skillet Custard Cornbread – The Recipe

I’m not sure if this is traditional or If I am breaking some long-held rules of cornbread but I LOVED this toasted. I would pop a few slices in the toaster and the taste of the toasted corn was AMAZING! I can’t wait to try making a savoury cornbread – one without the custard centre now. But I guarantee I will be toasting that too!

Have a great week everyone!

19
Jan
2022

Last of the Cheese Platter Quiche

categories: 365 Good Reasons To Sit Down and Eat, Book Club, Cheese, France

Hello friends, this weeks recipe takes the leftovers at the end of a cheese platter – the scraps of cheese, leftover nuts, maybe a bit of Proscuitto and turns them all into a delicious quiche. In theory that is. I, for one, think that leftover cheese belongs to the realms of unicorns and heffalumps. I personally have never known such a phenomenon. However, tomorrow, January 20, the world is celebrating Cheese Lover’s Day so there should be cheese platters aplenty. If ever there was a time to see that elusive creature, the leftover piece of cheese it will be then!

The quiche is very simple so you could jazz it up by adding some of the herbs or vegetables you may have languishing in your fridge! I used some parsley and some spring onions in my cheese as well as 4 types of cheese, some walnuts and some bacon.

Last year (for a few months), I implemented my Fridge, Freezer Pantry week which is my attempt to reduce kitchen waste. The last week of each month, we will not visit the supermarket but will eat only what is currently in our fridge, freezer and pantry. The practice kind of fell by the wayside during the year but I have brought it back for 2022 and recipes like this will help to ensure that I keep it going!

Last of The Cheese Platter Quiche – The Recipe

The recipe comes from 365 Good Reasons to Sit Down and Eat, the same book that brought us Detox Soup earlier this month.

The strange thing about this quiche was the walnuts. It was not that they tasted bad, they were a lovely addition. However, I think I am so used to having the contents of a quiche be fairly soft that finding a chunk of something hard in my quiche was disconcerting for me. Next time I shall cut my walnuts into smaller pieces so it is not as startling! It would be super if instead of buying pastry you made your own and added the chopped walnuts into that!

Just to be a little extra cheesy, here’s a very cute cheese pun.

Have a great Cheese Lover’s Day!

26
Dec
2021

Saratoga Torte

categories: 1980's Food, Australasia, Desserts

You may be thinking that the recipe for Saratoga Totre comes from the American chapter of Good Housekeeping’s World Cookery. It does not. I found this recipe in the October 1986 issue of the Vogue Entertaining Guide I had never heard of Saratoga Torte and assumed it was an American dish. I was very surprised to learn that it is actually an Australian recipe. There is a small town called Saratoga on the Central Coast of New South Wales so it may have originated there.

Madelaine’s Saratoga Torte

Technically this recipe is called Madelaine’s Saratoga Torte however, as there is no mention of who Madelaine is or how her Saratoga Torte differs from anyone else’s, I am taking the liberty of dropping her name. The recipe comes from an article entitled “Anyone for Tennis?” focussing on mother and daughter entertainers Maria and Helena Law.

This is also the same edition of Vogue Entertaining that gave us this recipe for crumbed lamb cutlets.

Sao Biscuits

Sao (Say-O) biscuits are key to making Saratoga Torte. These are a savoury cracker biscuit that have been made by Arnott’s biscuits since 1906. Sao is possibly an acronym for Salvation Army Officer as one of the Arnott’s Brothers was indeed an officer in the Salvation Army.

If you are not in Australia and you want to make a Saratoga torte I would suggest substituting water crackers. However Sao’s are quite large so I would use double the number of water crackers.

Also, if you happen to be researching Sao biscuits stay away from any mentions of the soggy Sao. This is a practice apparently indulged in by groups of teenage boys. As with most things done by groups of teenage boys it is highly unsavoury.

You have been warned. Proceed down that path and anything that comes at you is on you. Which is potentially a very bad choice of words.

Let’s swiftly move on!

What is Saratoga Torte?

Imagine if you made a meringue mixture and you added crushed-up crackers and crumbled walnuts to the mixture. Then you baked that and topped it with whipped cream and flaked chocolate.

That, in essence is Saratoga Torte.

And it is delicious!!!

The nutty meringue with a little hit of salt every now and again from the crackers is so good! And the cream and little hints of chocolate are the perfect foil. A little hit of Amaretto or Frangelico in the cream would also not be entirely out of keeping.

This was a bit sweet, the next time I make this I will drop the sugar down to 3/4 of a cup and not a whole cup. The key to a lovely thick and glossy meringue is to add the sugar quite slowly and to make sure that each spoonful melts before you add the next one.

The Recipe – Saratoga Torte

Saratoga Torte is utterly delicious, very easy to make and also a little bit out of the ordinary. Why not make it as part of your New Year’s festivities?

Also, if anyone knows the origin of Saratoga torte or who Madelaine might be, please drop me a note in the comments!

I hope you all had a lovely Christmas!

I’m on holiday from work so hope to have another post for you before the new year. Whatever you are up to, I hope you have a wonderful week!