Retro Recipes and Traditional Fare

Simple Comfort, No Wok Required

There was a time when gathering people around a fondue pot to cook their own food was very popular. It was the 1970's I think – about the same time I got married. My husband and I recieved three of these "communal" pots as wedding gifts. I think I remember using one or two of them one or two times soon after the wedding. And then they sat. For years.

My experience with fondue was very limited. I remember going to a Minneapolis restaurant with my parents on special occasions where they would serve a a bowl of cheese fondue warming over the flame of a tiny tea candle. Each table of diners would recieve this bowl of melted deliciousness along with a basket of crunchy, house-made garlic croutons. As a young girl, the process of poking one of those toasted chunks with a long, slender fork and dunking it into the warm cheese before popping it into my mouth, felt quite elegant.

And, I do remember a couple of times when my parents had friends over for a "fondue party." It was a long, drawn-out affair, with the meal lasting for hours as each person skewered a piece of meat with a fondue fork and placed it into a fondue pot full of hot, bubbling oil to cook. It's definitely not fast-food. And it's not a meal in 30 minutes or less. It's slow food.

Remembered

Well I'm back. I guess I took a vacation of sorts. Since my Mom was visiting I took some time to hang out and just relax. Except we didn't relax at all. If we weren't out and about, we were cooking and cooking and cooking.

I swear it was like America's Test Kitchen. As soon as we would take a pie out of the oven we would put another back in. Sometimes it was the same type of pie, just a different crust.

Ultimately in our pie-baking ventures, we concluded, crusts made with shortening are easiest to work with and taste the best. The butter crusts just didn't compare. I really didn't believe that would be the case but was so true. The shortening crusts were flakier and much easier to roll out. My Mom has always made her crusts with shortening and it was nice to finally do side-by-side comparisons. Shortening is definitely the way to go.

When I was a kid, we always had Mom's Mile High Lemon Meringue Pie. I was always impressed by the sheer beauty of this dessert. I could never understand how the fluffy topping could go in the oven and survive.

A Meat & Potatoes Kinda Guy

Growing up my mother and grandmother fed us picadillo, a dish of ground beef, potatoes, tomatos, onions and spices. It was the perfect meal–delicious and satisfying–and always enjoyed with fresh flour tortillas on the side. It’s a dish I still crave to this day, and like most Latin cuisine it has its regional differences.

As I’ve traveled I’ve noticed that almost everyone has their own version of meat and potatoes, and it’s easy to see why. A traditional Irish corned beef and potatoes, a Kashmiri Rogan Josh served with slowly stewed potatoes, or Brazilian churrasco enjoyed with mounds of Brazilian potato salad- – mix a protein and a starch and happiness is always guaranteed…not to mention a fully belly.

Sometimes in my moments of quasi-food snobbery I chide my friends who refuse to join me for dinner, fearing I’ll pick something that falls outside their culinary comfort zone. I practically have to sign a form promising them no organ meats, no intense heat, no stinky cheese, no bellpeppers and certainly nothing that comes from the “strange” parts of an animal (which always leads me to ask why a rump roast isn’t strange but a tongue is, but whatever!) However, the perfect meal to satisfy my picky meat-and-potatoes kind of friends are, well, meat and potatoes. But only meat and potatoes in their most simple, smoky and stripped down form: steak frites.

Drake's Thick Crumb Coffee Cake Muffins

NY Style Coffee Cake typically comes with a thick rich crumb topping and one of the most famous brands is Drake’s Coffee Cakes. Newman E. Drake baked his first pound cake in Brooklyn in 1888 and sold them by the slice. Drake’s popularity grew and the Drake’s brand with it, supplying such favorites as Devil Dogs, Yankee Doodles and Ring Dings.

In New York City and New England, Drake's products came to rival national brand Hostess. Largely unknown outside of these areas until the 1990s, the Drake's product line received national exposure on the sitcom Seinfeld, most notably in the episode "The Suicide" in 1992. Later in 1990s television talk show host Rosie O'Donnell professed a fondness for them, sharing the cakes with her audience members on The Rosie O'Donnell Show.

It's Not a Holiday Unless There's Dip

This weekend in the United States we celebrate Labor Day. A holiday that originated in the 1880's to give the working citizens of America a day of rest.

I think for Americans it is a more significant celebration of the end of summer.

It's not Labor Day (or any holiday) unless I have some type of "dip". It doesn't matter what kind, just as long as it exists in some shape or form in my kitchen.

Yesterday I was having a terrible salt craving so I opted for something with capers to satisfy the urge. I make this Lemon-Caper Dip in two versions, low-fat and full-of-fat. Of course my husband prefers the full-of-fat version but it's easy to make either way and is only a matter of switching out one of the ingredients.

I made the lower-fat version this time using yogurt but for the full-of-fat version just substitute mayonnaise for the yogurt, it's really good that way too.

Retro Recipes and Traditional Fare