Digging Up Vintage Recipes |

Blog archives for November, 2010

Archive for November, 2010

Tuesday, November 30th, 2010

Moving back through the history of pies…we come to the “Test Kitchen Classic” – a pumpkin pie recipe from Cook’s Illustrated. It’s more scientific and thought-out than granny’s pie recipe, but less “Pie Version 2.0” than the concoctions in my Baked cookbook. I should probably note as well that the crust for this recipe (and […]

Monday, November 29th, 2010

I always do the pies for my family’s Thanksgiving. This year we had a smaller dinner on the actual holiday, and a big party on Friday – the unofficial American holiday “Turkey Leftovers/Mass Consumerism Day.”  I chose to do a kind of “Pie Time Machine” approach, starting out with a fresh modern approach to pie […]

Sunday, November 21st, 2010

So, I remembered after Soup #1 why I don’t usually buy liver even though I really enjoy it…stores sell liver by the pint. They, really, really just want to foist as much of it off on someone else for a marginal profit, so they make it super cheap and let you buy three-quarters of a […]

Friday, November 19th, 2010

I just pressed an organ – a liver, to be specific – through a sieve. How did I wind up as some poor chicken’s Hannibal Lecter, you ask? Well, a couple of days ago I decided I wanted soup. It’s getting chilly and I was looking for something (other than bourbon) to warm my tummy. […]

Thursday, November 18th, 2010

An easy, tasty yellow cake is essential to any home baker’s repertoire. An easy, tasty yellow cake with fruitis even better. My grandmother often made an amazing fruit cake – usually with plums – when we visited. This is the best kind of family recipe: there’s nothing really revolutionary, no proprietary secrets or weird ingredients […]

Monday, November 15th, 2010

“There is no substitute for butter in important food elements, notwithstanding statements to the contrary.  Butter should on no account be dispensed with in an economy diet.” – The Gold Cook Book, by Master Chef Louis P. De Gouy Master Chef De Gouy’s 1947 classic cookbook is, as you might expect, quite liberal in mandates […]

Wednesday, November 10th, 2010

These brownies are not a vintage recipe. They are, in fact, on the cutting edge of brownie-making. I am, however, reading an article on originality for my favorite class (a super-geeky intellectual property seminar), so I figured this would be an optimal time to do that post I promised on cooking and creativity. Baked, in […]