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Blog archives for October, 2010

Archive for October, 2010

Sunday, October 31st, 2010

..there were Shaker Potato Chip Cookies!  And they were packed with salty sweet crunchy awesomeness! In all seriousness, though, this recipe from Sister Bertha Linsday in “The Best of Shaker Cooking” (1970) provokes some thoughts about cooking and originality. I’d eaten and baked “Garbage Cookies” (chocolate chip/raisin/oatmeal/whatever) years before David Chang and Christina Tosi started […]

Monday, October 25th, 2010

“This is the proper season for baking – wasps buzzing dizzily in last flecks of autumn sunlight, children rattling in leaf piles, the days slower in pace and growing nippy. Ovens that have been grudgingly lighted only when necessary during the sweltering months now are lit with a pop of joy that relief has come. […]

Monday, October 25th, 2010

Follow these directions: A crudo quoslibet pisces lavas, in patina compones. adicies oleum, liquamen, vinum, cocturam, fasciculum porri, coriandri. dum coquitur, teres piper, ligusticum, origanum, fasciculum, de suo sibi fricabis, suffundes ius de suo sibi, ova cruda dissolves, temperas. exinanies in patinam, facies ut obligetur. cum tenuerit, piper asparges et inferes. …and you wind up […]

Friday, October 22nd, 2010

I somehow volunteered to bake for a law school event today: the prospect of trying new recipes and having someone else foot the butter bill was simply irresistible. Prune dumplings are a little esoteric for the usual lecture attendee crowd, so I cast about for some more mainstream recipe and found two in “The Southern […]

Monday, October 18th, 2010

Barbecue (Fr.) Originally the method of cooking (roasting) an animal whole; to dress and roast whole; a social entertainment where the food is cooked outside in the open. – Mrs. Beeton This just has is all: history, historical take on history, etymology…and atmosphere. A few years back, during my undergraduate archaeology days (before a) I […]

Saturday, October 16th, 2010

I love all dumpling/bun variants – even the spaetzle type which have no filling. I am not picky – steam or boil a blob of dough and I will go nuts for it. So, when I got an invite to a potluck brunch and then came across a “Dumpling” section in my 1960s Gourmet Cookbook […]

Tuesday, October 12th, 2010

In honor of the ever-controversial Columbus Day (no longer observed even here at Columbia University) I decided to whip up something Pre-Columbian from Spirit of the Earth, a collection of traditional Mesoamerican and South American recipes (with some awesome bits of history from archaeologist Michael Coe).  It’s Monday and I had yoga this evening, so […]