Retro Food For Modern Times

02
Jan
2022

Leek and Hazelnut Salad

Hello food lovers, welcome to 2022!!!! Recently I reposted an old recipe and it got me thinking that I had not posted a Dishiest Dish post in a very long time. One of my intentions for 2022 is to resume that practice, primarily because over the last few months I have misplaced a few recipes that were really good! So, for every month this year, I will be posting the recipe for the best thing I made in the preceding month. And for December, it was a delicious Leek and Hazelnut Salad.

I have recently become obsessed with leeks. They are in last week’s Detox Soup and I also made Rachel Khoo’s Leeks in Vinaigrette with Bayonne Ham.

For full disclosure, I do not like hazelnuts. I’ll eat them if mixed with other things like chocolate in Nutella but if it is possible to pick them out of something, I’ll do it. So, for my salad, I use macadamias which are, to my taste, a far superior nut! Almonds would also work here. As you can also see from the photo above, in this particular iteration, I have also swapped out the spring onions for red onions.

The combination of the sweet tangle of leeks, the tanginess of the pickled onions, the creamy goat’s cheese, the crunchy nuts and the cooked to perfection (even if I do say so myself ) soft boiled egg is a delight! And if you want to take the newspaper’s suggestion of accompanying your leek and hazelnut salad with a glass of sparkling wine, well I will not try to stop you. In fact, I am now questioning why I have not done that in the many times I have made it. Oh well, another reason to make it again! (As if I needed one).

Leek and Hazelnut Salad – The Recipe

I snipped this recipe from the newspaper (Possibly The Age), years ago. I do not know whose recipe it is in order to credit them. Whoever you are, thank you. And if by chance you happen to be reading this, please let me know so I can update the post!

Other Favourites of The Month

Reading

The Appeal by Janice Halllett

This is a darkly comic mystery story told through emails, text messages and other forms of media. The Appeal is possibly the best book I have read all year.

I also thoroughly enjoyed the second in the Thursday Murder Club Series, The Man who Died Twice by Richard Osman.

My audible book of the month was The Broken Teaglass by Emily Arsenault. This was a great story but I did not love the male narrator’s voice. I think I would have preferred this in normal book format.

Cookbook

Through December, I also became obsessed with the Australian chef Karen Martini and bought three of her books – Cooking At Home, Feasting and Where the Heart Is. Given I have bought so many of her books, I hope to feature one of her recipes very soon!

Our cookbook club book of the month is not a book at all but we are cooking from tv shows. I am torn between the Jamie Oliver series for his new cookbook Together and Adam’s Liaw’s tv show The Cook Up.

Watching

My current fave thing to watch the British tv show Bargain Hunt. I love thrift shopping so watching other people do it has great appeal!

Cooking

This month I am keen to finish the remaining recipes in the Hugh Fearnley Wittingstall book which was a Tasty Reads pick back in 2015. I have only 4 recipes left to cook from this book!

I will also be making this recipe from the aforementioned The Cook Up. Using homegrown zucchini!

These are the books I will be cooking from this week

Shopping

Queenies

My boss introduced me to these which come in a gorgeous array of designs and give your hair a very cute and somewhat vintage-looking wave. I bought the Mojo design. Below is the first time I used it and I was pretty happy with the result. Apologies for the gormless look on my face, I am incapable of taking a good selfie!

Saint Belford Curation Diary

I am constantly on the search for the perfect planner. I bought one in champagne pink to help keep me on track this year! It really does seem to have everything in the one place – Habits, meal planner, gratitude, goals, bucketlist and of course, space for your to-do’s, appointments etc.

And just because, here is a pic of Oscar and Holly. Holly has not been well through Christmas and still needs some further testing done once the specialist vets return to work. But for the moment, she is doing well and happy cuddling up to her big bro:

That’s it for me, I hope you enjoyed this little peek into my life!

Have a wonderful week!

31
Dec
2021

Detox Soup

categories: 365 Good Reasons To Sit Down and Eat, Holidays, New Year's Day, Soup, Tasty Reads, Vegetarian

Hello Friends, consider this post my public service announcement for the year. Detox Soup is my New Year’s Day present to you. For anyone who is planning to imbibe on 31st December, a large bowl of detox soup should set us on the path to recovery on 1 January!

I found the recipe for Detox Soup in 365 Good Reasons to Sit Down and Eat by Stephane Reynaud which is an excellent book on (mostly) French cooking. It was my choice for our Tasty Reads Cookbook Club for November and this is both the first recipe in the book and the first recipe I made from it.

Since then, I have made this soup a number of times, it has become my go-to meal for when I want something quick, easy and life-affirming or when I want to feel virtuous. When I am feeling not so virtuous, it goes very well with some grilled cheese on crusty bread! I don’t really believe in “detoxing” but eating this soup does make me feel like I am doing something positive for myself.

Whether or not you use the Detox Soup to ease your aching head and over worked liver or to add a moment of positive self care into the first day of the new year, can I suggest you make some early and keep it in the fridge for the first? It will be there when you need it the most!

Or it can add a moment of positive self-care into the first day of the new year.

I have already made my batch although we currently have a sick dog so I doubt I will be drinking on NYE in case I need to make (another) trip to the emergency vet. 🙁

The Recipe – Detox Soup

Complete with a picture of someone looking very hungover made from the ingredients!

Those of you with an eagle eye may have noticed that there is some sliced fennel in my soup which is not in the recipe. The second time I made this soup I had half a fennel in the fridge that needed using so I sliced it up and added it into the pot. I really liked the flavour it brought so I add it in all the time now. I also use vegetable stock instead of water in my soup.

This also explains why I have garnished my soup with a fennel frond and not the celery leaves in the original picture. Speaking of which…I think I have done not too bad a job of replicating that picture…

If the hair of the dog is more your bag, 1 January is Bloody Mary Day so you can get your vodka on with one of my favourite Bloody Mary recipes here.

I think for most of us, 2021 was not the remedy to 2020 that we were all hoping for. Lord only knows what 2022 has in store for us! Whatever it brings, I hope you and your loved ones stay safe, healthy and have a wonderful year!

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!

19
Dec
2021

The Adventure of the Christmas Pudding

categories: Christmas, Dining With The Dame, Poirot, Pudding

Season’s Greetings crime readers and food lovers! Today we are reading the Poirot short story, The Adventure of the Christmas Pudding and eating that exact thing! This is the first time I have ever made plum or Christmas pudding. I chose this recipe, which comes from an October 1993 issue of Home Beautiful because it had apricots and no fruit peel in it. I further tweaked the recipe to remove the raisins and figs which I am not fond of and replaced them with dried strawberries and blueberries. The fruit was then soaked for two weeks in a combination of Pedro Ximenez sherry and brandy!!!

The Adventure of The Christmas Pudding – The Plot

As mentioned, this is a short story – it is only 44 pages in the edition that I read so it is something that can easily be read in around an hour. However, for such a short story there is a LOT going on!

We open with someone called Mr Jesamond, trying to persuade Poirot to take on a case. Poirot is not so keen.

Mr Jesamond interrupted “Christmas time,” he said, persuasively. “An old fashioned Christmas in the English countryside.”

Hercule Poirot shivered. The thought of the English countryside at this season of the year did not attract him…he had suffered too often in the historic country houses of England”

Eventually, Poirot agrees to take the case. A young potentate from an unnamed country has been visiting England to have some of the family jewels re-set by Cartier in order to give them to his bride to be. However, the young man, away from his conservative homeland, has done what young men away from their conservative homelands are wont to do. Even worse, he allowed his new lady friend to wear the family ruby one night. Needless to say, she and the ruby vanish.

In order to avoid a scandal, Poirot is called to visit Kings Lacey, home of the Lacey family to find the thief and the ruby!

We have:

Sarah, the granddaughter of the Lacey’s who has taken up with a bounder whom she has brought home for Christmas, along with his sister who is recovering from an operation and is confined to bed
Several mentions of the bounder’s tight black jeans! (Ooh Aggie!!!)
Someone sneaking about Poirot’s bedroom at night
Drugs in the coffee
Some delightful snarkiness about Poirot’s nightcap (sadly missing from the adaptation)
Something that is definitely not a sixpence in the Christmas pudding!

The Adventure of the Christmas Pudding – The Covers

The covers here nearly all show a Christmas Pudding. I do like the one where Poirot’s hat takes the place of the pudding and I also very much like the one where the Creme Anglaise on the pudding takes on the skull and crossbones. There is a very stylish French cover, except you can’t tell because apparently there is no French translation for Christmas Pudding (hint, it is the black and yellow on).

There is also a Spanish cover that does Poirot no favours! I mean at no point do we ever hear that Poirot is particularly handsome but oof..too cruel, Spain, too cruel!

Unflattering depictions from Spain aside, I am saving my most, my worst level of scorn for the cover on the bottom right. I mean. WTAF unknown publisher? The book is called the Adventure of the Christmas Pudding not The Adventure of the Blueberry Layer Cake!!!

The Recipe – Christmas Pudding

On a silver dish the Christmas pudding resposed in its glory. A large football of a pudding, a piece of holly stuck in it like a triumpant flag and glorious flames of blue and red rising around it. There was a cheer and cries of “ooh – ah:.

Hercule Poirot merely surveyed the portion on his plate with a rather curious expression on his face. A result, no doubt of finding a cryptic note in his bedroom which had read,

“DON’T EAT NONE OF THE PLUM PUDDING.

– ONE WHO WISHES YOU WELL

Agatha Christie, The Adventure of the Christmas Pudding

Other Food Mentioned in The Adventure of The Christmas Pudding

For such a short story, there is a HEAP of food mentioned here:

Oyster Soup
Two turkeys – one boiled, one roast
Elvas Plums, Carlsbad Plums, almonds, raisins, crystallised fruit and ginger
Scones, crumpets, sandwiches and three kinds of cake
Tea
Hard Sauce
Brandy
Mince Pies
Christmas dessert
Christmas cake
Cold supper
Chestnut Stuffing
Eggs and bacon (ALWAYS)
Coffee
A tisane

We usually have brandy butter and custard with our Christmas pudding but this year I am going to give hard sauce a go! It sounds delicious!

The Adventure of the Christmas Pudding is not much of a mystery. It is very obvious who the wrong ‘un is. Having said that, it is an absolutely delightful and charming Christmas story so well worth a read! It is one of the few Poirot adaptations that is not available on Youtube but the Audiobook, which is read by Hugh Fraser who plays Hastings in the series is available.

Dear friends, I hope Santa brings you everything you want and you have a merry, happy and safe holiday season!

12
Dec
2021

A Man’s Barbecued Chicken?

categories: 1970's recipes, Chicken, Chicken & Poultry, Good Housekeeping World Cookery, United States of America

When I first saw the recipe for A Man’s Barbecued Chicken, I assumed it was so called because it had a hefty slug of booze, most likely Bourbon, in the barbecue sauce. Because God forbid that the women of 1973 were getting sozzled on Maker’s Mark while cooking chicken. Then I read the recipe and there is no alcohol at all in it. So that theory went down the gurgler. I am actually baffled as to why this would specifically be a man’s barbecued chicken.

This was really delicious. I particularly liked the sauce. I find a lot of barbecue sauces far too sweet for my palate but this had a lovely balance of sweet and sour. The recipe does contain that mysterious ingredient “piquant table sauce” which a couple of readers have suggested will likely be A1 steak sauce. I still don’t have any of that so I used Worchestershire Sauce.

I used skin-on thigh cutlets instead of quarter chickens and tomato passata instead of the tomato juice in the recipe.

The sauce really did become finger-licking good! Hmmm…Is that why it’s A Man’s Barbecued Chicken? Maybe the women of the 1970’s didn’t lick their fingers?

The method of cooking the chicken was weird, you put it in the dish skin side down for the first half an hour then turned it over. The chicken stayed very moist – I am not sure if that was this method of cooking or the frequent basting with the sauce that did that but either way, it worked!!!

I served this with a very simple potato and watercress salad and some of the additional sauce on the side. Corn would also be a great accompaniment as would a green salad.

A Man’s Barbecued Chicken – The Recipe

We here at Retro Food for Modern Times believe that one of the joys of food is the sharing of it with our friends and fam. So, today we are changing the game on A Man’s Barbecue Chicken by changing the name.

Cook it, eat it with people you love, or share it with strangers. Either way, you and everyone else who eats it will be happier, even just for a few sticky-fingered moments.

Have a great week!

And if you have any insight into the original name, drop me a note in the comments!