With only three chopped ingredients in the salad, this is a fairly simple but delicious recipe to prepare. The dressing is also rather easy to put together, but is subtly flavourful. This recipe is found in The Modern Family Cook Book from 1953, which was written by Meta Given, who probably has the best cookbook author name in history! When I was growing up, my Mom had her own copy of this cookbook in our kitchen, and I remember loving its design even as a kid. I think it's the most gorgeously designed cookbook in my collection today. Each time I open it, I marvel at the care that went into designing the layout, the illustrations and the attention paid to the tiny details.Read More
This Taheeni recipe isn't a Tahini recipe, simply because its main ingredient is eggplant and not sesame seeds. I'd describe Taheeni as basically Baba Ganoush, ironically without the tahini! I found this recipe in The Blender Cookbook by Ann Seranne & Eileen Gaden from 1961 in the International Specialties chapter under "The Near East". Today, I'm able to walk into almost any grocery store and buy myself a container of tahini or baba ganoush, but this was likely not the case in 1961. I'll chalk up the name to something getting lost in translation, but whatever it's called, my tastebuds give this this dip two thumbs up.Read More
Miss Leslie would be appalled, and perhaps stupefied, that I made this recipe today. In April. In Canada. She put forth a very strong opinion about cucumbers and their longevity in Miss Leslie's Directions for Cookery, stating that "few vegetables being more unwholesome when long gathered". Who knows when my grocery store cucumber was harvested, but I still found this recipe to be delicious. It's fresh-tasting, subtly flavoured by the salt, pepper & onion.
Before I began speaking to people about trying out Fannie Farmer's German Cabbage recipe from 1896, I never knew how many people had a passionate love affair with cabbage! I really like how the flavours are balanced in the German Cabbage: some tang thanks to the vinegar, a bit of sweetness from the nutmeg & sugar, and a hint of spice from the cayenne pepper. And of course, if a dish is fried in butter, it's got to be delicious.
When I decided to start my own food history blog, I knew right away that my first blog post would be about Cayenne Cheeses. Why? Cayenne Cheeses were the first historic food that I fell in love with when I started working as a Historical Interpreter, and I'm not alone. If my coworkers don't have dietary restrictions against dairy and wheat, it's a pretty safe bet that they're also mad about Cayenne Cheeses.