Saturday, July 10, 2010

The Roaring Twenties and Summertime Salads

It seems appropriate that I start the "salad tests" with recipes from the 1920's, a time when anything seemed possible and modern technology was being embraced - automobiles, moving pictures and radio.  I will admit that the technology isn't what gets my heart thumping about the Roaring Twenties, that would be - Art Deco, Flappers, Chaplin, Satchmo, the Charleston, speakeasies and women voting!  When you think about all the fun being had in those crazy years you have to wonder - what were they eating?

1924 pamphlet Saladtime published by The Wesson Oil and Snowdrift People

If you choose to do this salad old school using the original version bear in mind that the French Dressing called for is not what you are accustomed to buying in the grocery store!  It was not my family's choice but in case you're a purist and want to give it a whirl I've included the recipe. Bon Appetit!
Garden Salad

My Version                                                     Original Version

2 C Potatoes - diced, cooked                      2 cupfuls diced cooked potatoes
1 C Fresh Green Beans - cooked        1 cupful shredded, cooked string beans
1 C Green Peas - cooked                                   1 cupful diced cooked beets
1/2 C Marzetti Italian Dressing             1 cupful cooked green peas (optional)
1 C Beets - cooked, diced                                           1/2 cupful French Dressing
Salad Greens                                                                   Any salad green

*In large bowl, place potatoes, green beans and peas
*Gently mix in Italian dressing, coating all the vegetables
*Chill 20 minutes
*Stir in beets
*Serve over a bed of salad greens
*Garnish with beet slices (optional)

Combine all the cooked vegetables, except the beets, with the French Dressing and let stand for twenty minutes to chill.  Then stir in the beets and sufficient Mayonnaise to blend.  Arrange in a salad bowl, wreathe with the salad green and top with extra dressing and slices of beet.

French Dressing:  Six tablespoonfuls of Wesson Oil, two tablespoonfuls of vinegar or lemon juice, one-third teaspoonful of salt, a few shakes of pepper and stir well.  Paprika may be added if desired. The dressing recipes were all printed in paragraphs while the salads were printed as you see above. 


After the dressing change we enjoyed the salad.  We also decided that we liked it with and without the salad greens - without you've got a lovely marinated dish. And by the way, all the kids thought it was hilarious when the potatoes turned pink after the beets were added, so I guess it was indeed crazy fun!

We're not finished roaring with the twenties - there is still the San Francisco Salad, the Alligator Pear Salad and Candle Salad yet to come!





Friday, July 9, 2010

Whatever happened to Grandmother's Summer Salads?

"Salads are to the appetite what mirth is to the melancholy."
John A. Campbell, Chef, 1894

I collect (among a ca-jill-ion other things) antique cookbooks and recipe pamphlets. The other day while looking through a selection of advertising pamphlets from the late 1890's and early 1900's I had a revelation - prior to the turn of the 20th century salads were only served at hotels, fancy parties and elaborate dinners! This was immediately followed by the realization that many of those dishes are seldom if ever served anymore. Why?  They were prepared using the freshest of ingredients complimented with homemade dressings and not that it was that big a deal back in the day but they were almost all totally gluten-free! Why? Over the next week or so I am going to try several of these recipes with the intent of discovering why they didn't survive the evolution of our culinary taste buds! The results, of course, will be shared with you.




Friday, July 2, 2010

4th of July Backyard Memories Gone Gluten-free

Revolutionary War Reenactment-Jerusalem Mills, Maryland

"America is a tune.  It must be sung together."  Gerald Stanley Lee - Crowds


My dad loved the 4th of July!  He loved it as an American, a veteran and as a way to bring friends and family together with the song of food.  The core of the menu was always the same - BBQ, baked beans, potato salad, corn on the cob and watermelon.  Beyond that potluck was the name of the game and potluck it was, depending on the food fad of the year, the garden's yield, who had a sweet tooth and who was on a diet.  There could be twenty different salads or twenty different desserts and it didn't matter - nobody went away hungry and everyone had a good time except maybe the kid who got stung by the wasp. 

From my backyard to yours  - Bill and Carolyn's recipes for the basis of an Independence Day Celebration!


BBQ Pork Ribs

Preheat oven to 350 degrees
7 - 10 lbs Pork Ribs
8 Cloves of Garlic - crushed
2 t Kosher Salt
1/2 t Black Pepper
1 C Dark Brown Sugar
3/4 C Grey Poupon Harvest Coarse Brown Mustard
1 C Molasses
1 1/2 T Dry Mustard

  • Mix garlic, salt and pepper
  • Rub mixture over both sides of rib racks
  • Place meat side down on large baking sheet with sides
  • Bake 1 hour turning once
  • Drain, cool and set aside
  • In heavy saucepan mix remaining ingredients
  • Cook until sugar dissolves, stirring constantly
  • Place racks on hot grill and brush with sauce
  • Cook 5 to 7 minutes until bottom is crispy, brown and turn
  • Brush again with sauce and cook another 5 -7 minutes
  • Repeat above instruction
  • Separate ribs and serve
Baked Beans

3 16 oz Cans Pork and Beans
1 Onion - chopped
1 Bell Pepper - chopped
1/4 C Molasses
1/2 C Brown Sugar
3 T Ketchup
1 T Lea and Perrins Worcestershire Sauce
1 T Mustard
1/2 t Kosher Salt
1/4 t Pepper
4 Slices Bacon

  • Mix together all ingredients except bacon
  • Place in 3 quart casserole dish or bean pot
  • Layer bacon strips across the top
  • Bake at 350 degrees for 1 1/2 to 2 hours

Potato Salad

6 - 7 Potatoes - boiled
6 Eggs - hard boiled, peeled and chopped
1 small Bell Pepper - chopped
1 Vidalia Onion - chopped
2 stalks Celery - chopped
1 C Hellman's Mayonnaise
2 T Yellow Mustard
1/4 C Sweet Pickle Relish
1 T Rice Wine Vinegar
1/2 t Marjoram
2 t Sea Salt
1/2 t Pepper

  • Drain and lightly mash or cube or both (your preference) potatoes
  • In a large bowl, mix all ingredients
This can be served immediately or chilled


Fresh Corn on the Cob

Corn on the Cob - the number is up to you - shucked and cleaned
Water - enough to cover the corn
1/8 C Sugar

  • Bring water to a boil
  • Add corn and sugar
  • Return to boil and cook 8 to 10 minutes
  • Remove from water and serve
My grandfather (a farmer) would provide the corn. It was a delicious, naturally sweet type called Candy Corn.  He is no longer with us and I can't find anyone who is growing that particular strain so we now add the sugar. Not quite the same but is anything from our childhood ever.


Watermelon

However you want to do it! We've had it cut wedge style, scooped into balls with the melon used as the serving dish and one year it was accidentally dropped - breaking into pieces and that's how it was plated!



"...every heart beats true 'neath the red, white and blue..."  George M. Cohan - You're a Grand Old Flag

Fruit Parfait
photo courtesy of madaristocrat

Red, White and Blue Dessert

Homemade ice cream with strawberry sauce, topped with fresh blueberries - beautiful, tasty and cold!  What more could you want on a hot summer day!

Ice Cream:

1 1/2 C Sugar
4 Eggs
1 Can Borden Eagle Brand Sweetened Condensed Milk
1 T Vanilla
1/2 gallon Milk

  • In a small bowl, mix together sugar and eggs
  • In a large bowl, mix together Eagle Brand, vanilla and milk
  • Blend in sugar/egg mixture
  • Heat until sugar thoroughly dissolves, stirring constantly
  • Pour into refrigerator friendly container and cool completely
  • Put in ice cream freezer and continue according to maker's instructions
if time is tight - make a day ahead of time and keep in the fridge till needed

Strawberry Sauce:

1 quart Fresh Strawberries
1/2 - 3/4 C Sugar
  • Remove stems/hulls and slice strawberries
  • Place in a bowl and sprinkle with sugar
  • Let stand at room temperature at least 1 hour
Blueberries:

1 pint Fresh Blueberries - washed

I bet you can figure this part out but... 

Assembly:
In individual dishes - place a scoop of ice cream, top with a heaping spoonful of strawberries and sprinkle with a few blueberries.  Dig in.

"Tis done, we have become a nation."  Benjamin Rush at the Constitutional Convention