Our Favorites: Five Wonderfully Whimsical Things about Julia Child (And A Recipe!)

Her old cookbooks teach us new tricks. Her methodical approach to food never fails us. Her infectious joie de vivre still inspires us. She may have passed away 13 years ago but the spirit of Julia Child is still very much alive and well here in the Vintage Kitchen.  Yesterday marked Julia Child’s 105th birthday.  In celebration, we’ve compiled a list of five whimsical things that we absolutely adore about this great lady.

1. The Photograph – December 1968, France

This is my most favorite picture of Julia Child. It was taken in December 1968 while she was staying at her summer house, La Pitchoune, in Plascassier, France. I love that she is laughing so hard she’s practically tumbling off the counter. I wonder what the situation was at the moment this image was captured. Was her husband, Paul, standing just out of frame telling a joke? Or maybe one of those crab claws just reached up and started playing tug-of-war with her fork. Or maybe it was Julia herself just hamming it up for the camera. Spontineanity ran wild in Julia’s kitchen and I have feeling there were many days in many kitchens around the world that witnessed a moment like this with the engaging lady laugher.

2. The TV Appearance – David Letterman

On December 22, 1986 Julia Child was scheduled to demonstrate how to cook with a blowtorch on the Late Night with David Letterman show. The segment starts out as planned but quickly goes awry and both Julia and David wring all the humor they can out of this unexpected situation. It’s a fly-by-the-seat-of-your-pants funny piece – both of them cleverly improvising with the comedy at hand.  Julia is famous for saying “No matter what happens in the kitchen, – never apologize.” You can see her sticking to that advice with aplomb here.

3. The Decorating Choice – La Oubliette

In Julia Child’s memoir, My Life in France, she describes moving into a French apartment that was already furnished.  It was full of old antiques that were musty, broken down and too small for her tall stature.  The shabby scene depressed her so much that she rounded up everything that she disliked in the apartment,  put them into a closet, and shut the door tight, never to encounter that stuff again. She named that closet La Oubliette or the Forgettery. Anything that displeased her from that point forward for the duration of the time that she and Paul lived there went into that closet.  Out of sight, out of mind.

After reading that passage years ago and falling in love with that idea, I established my own Forgettery in whatever place we’ve lived in. Not all of our spaces have had the luxury of spare closets, but a cupboard or a drawer or a hidden shelf works just fine too.  Sometimes we use it not only for physical objects but also for words. There is something very gratifying about walking into your own Oubliette, saying out loud whatever injustice happened to you that day, and then walking out, shutting the door and leaving all that negativity and all those bad vibes closed in there instead of in you. Julia. She was a cook and a therapist all in one!

4. The Random Cambridge, MA Kitchen Comforts

This past May, we had the exciting experience of visiting Julia Child’s kitchen at the Museum of American History. I had seen pictures of it online before so I knew that I’d see the yellow tablecloth and her big restaurant stove and the pots and pans hanging from the pegboard, but what I didn’t realize I’d see was a host of everyday items that had nothing to do with the kitchen.

You know, those other errant household objects of daily life that just seem to migrate their way into the kitchen but have nothing to do with food or cooking? Things like keys, wallets, shoes, books, tape, paint cans, bags, notebooks, etc.? Julia’s kitchen was full of that sort of stuff too. A Rubix cube, a pile of papers, jars of pens and pencils, a calculator, some sort of glowing orb-like light, bird identification books, a signal mirror from World War II.   Julia was all about keeping things close by that she loved. She even had a junk drawer packed full of odds and ends. And a slew of giant, oversized cooking tool props that appeared in funny stories on her cooking show.  She wasn’t into staged or professionally decorated or aesthetically styled perfection. She was into comfort and function and fun entertaining in a casual environment. Even though Julia and Paul hired architect Robert Woods Kennedy to redesign the kitchen after they purchased the house,  all the decorating of their most favorite room was left up to them.  And it shows in the eclectic menagerie of items they collected and colors they loved.

5. The Book – Jessie Hartland

I recently discovered this fantastic children’s book Bon Appetit! The Delicious Life of Julia Child, at a local book sale. Written and illustrated by Jessie Hartland and published in 2012 it is technically considered a children’s book but really anyone of any age could easily appreciate and enjoy it. Jessie tells Julia’s life story in a vivacious arrangement of words and pictures that is so enchanting you’ll want to read it out-loud while imitating Julia’s voice.  It is such a sweet, good-natured and fun-loving approach to the life of this extraordinary culinary icon, you’ll feel like you’ve met Julia Child herself by the end of it.

On the last page of the book, Jessie shares her own adaptation of French crepes inspired by Julia’s recipe. Since it is Julia’s birthday week, and she shouldn’t be cooking for her own celebrations, we made Jessie’s version instead which turned out to be delicious. Julia would definitely approve.

The only ingredient differences in Jessie’s vs. Julia’s recipe is salt and water. Julia’s has a little of both and Jessie’s has none. And to be totally honest we like Jessie’s version better.

One of the things that Julia Child liked most about French cooking was that it was “careful cooking” meaning that you had to spend time with it and keep a thoughtful eye on the procedure of it. She treated all her recipes at first like mountains that needed to be climbed and then, once conquered, like friends that needed to be nurtured and shared and appreciated.  If you have never made crepes before, it may sound a little scary when it comes to flipping these thin style pancakes, but once you’ve conquered it, you’ve mastered this multi-functional breakfast/lunch/ dinner and dessert appropriate food like a champion.

The ingredients are very simple and straight forward. I used free range organic farm eggs, organic whole milk and organic butter in this recipe. Like Julia Child always says – the better quality your ingredients, the better your food will taste.  And if you store your eggs in the refrigerator let them warm up to room temperature before you use them.

Jessie’s Crepes

(makes 5-6 crepes, each about 6.5″ inches in diameter)

3 eggs

1 cup milk

3/4 cup flour

butter (about 1/8th cup)

In a medium sized bowl, beat the eggs with a whisk. Add the milk and whisk again. Add the flour and whisk one more time. Next Jessie recommends pouring the batter through a fine strainer into a glass measuring cup. I don’t have a strainer so I poured the mixture through cheese cloth wrapped around the fine side of a cheese grater. That worked just fine.

This step removes any large flour lumps and makes the batter silky smooth.  If you don’t have a glass measuring cup you can just strain the batter into a mixing bowl and scoop it with a soup ladle.

Melt 1 teaspoon of butter in a frying pan until it is hot (medium high temp) but not smoking. Whisk the batter one more time and then pour about 1/4 cup into the frying pan. Holding the handle twist and rotate the pan to make sure the batter evenly coats the entire bottom of the pan. Wait about 30 seconds (there should be no more loose or runny batter on the top of the crepe – if there still is cook it a little longer) and then, if you are feeling brave flip the crepe in the pan to cook the other side for about 15 seconds.

There are a couple of other options regarding flipping if you don’t want to toss your crepe up in the air.

Option #1: Carefully slide a spatula underneath the crepe and flip it to the other side.

Option #2:  My personal favorite –  use a cake frosting knife, and slide it under the pancake and quickly flip it.  The goal of all this cooking and flipping is two fold… don’t wait too long to flip it so that the bottom burns and don’t tear the crepe in the process of flipping. The first one might not make the table – and that’s okay – if it burns, or tears or winds up on the floor just start again with more butter and a new scoop of batter. Practice makes perfect. And one general rule of thumb – more butter is better than less butter when it comes to making sure the crepes don’t stick, so when in doubt add more not less. This is what your crepes should look like once they are ready…

Repeat this step until you have made all your crepes. You can keep them warm by placing each one on top of the other, stack-stile, on a plate covered with aluminum foil as each one comes out of the pan. Or covered in a dish in the oven on the lowest temperature setting.

Crepes are a foundation piece that can be served in a number of different ways for breakfast, lunch, dinner or dessert. When we make ours for breakfast, we sprinkle powdered sugar on a warm crepe, roll it up and then top it with a mixture of seasonal fruit in the summer or a warm fruit compote in the fall and winter. But you can just about add anything you like to a crepe and it will be delicious.

One thing to keep in mind when serving crepes is that they contain no sugar so if you like them sweet don’t forget to add sugar or honey, maple syrup, chocolate sauce, whip cream or your own fruit medley.

French Crepes ala Jessie via Julia!

And of course, the very best companion for this festive French dish is a good book like Bon Appetit, which you can find here.

If you are a big fan of Julia, like us, please share your favorite things about her in the comment section below. We’d love to learn more about how she inspires you!

In the meantime cheers to the lady who keeps inspiring us to find the fun in the food! Happy Birthday Julia!

On This Day in 1930: A Behemoth Was Born

On this day – August 4th, 1930 –  a giant marvel of a masterpiece was unveiled on Jamaica Avenue in Queens, New York. It involved a big building, a big parking lot and a plethora of products that extended far beyond what anyone could have imagined before. Aptly named King Kullen, it was King Kong-ish in size and scope and quickly took over an industry in a way only a behemoth of a good idea could.  It was the birth of the super market – the very first large space grocery store that contained not only food items but also hardware, paint, automotive, cosmetics, shoe shine, kitchenware, confectionery and drug departments all under one roof.

Michael J. Cullen (1884-1936)

The brainchild of grocery store employee, Michael Cullen (who spent half of his adult career working at The Great Atlantic & Pacific Tea Company and then grocery retailer, Kroger) imagined a better, larger, less expensive shopping experience that would cut grocery prices in half for the customer and allow more space for the store to sell bulk items in mass quantity. Essentially it is the same concept that our modern American grocery stores still follow to this day.

Before Michael and his big-brained idea came along, people grocery shopped in small pocket stores like this one photographed in the 1920s…

These independent stores definitely filled a need and were vital businesses to the community but they were also very limiting and not very private. Space was an issue for the store owners which meant that many items had to be special ordered for customers on a need-by-need basis,  extending the shopping transaction by days or sometimes even weeks.  Service was also an issue as items were frequently stored up high or behind counters making it necessary for grocery employees to gather specifically what was needed.

This one-on-one buying model may have helped develop customer relationships but it also created lengthy wait times for other shoppers while each order was filled.  Speculation and gossip seeped into the buying process too as the whole store could see (and hear!) what everyone was buying. Combined with the fact that meat was purchased from the butcher, bread from the baker, fish from the fish monger and specialty cans and shelf stable items from the grocery, meant that the whole shopping experience could take hours out of the day.

Refrigerators of the late 1920’s provided enough storage to stock foods for up to a week.

Michael took note of all these clunky patterns, accessed the growing rise of refrigerators popping up in American homes and started jotting down ideas for something easier and faster involving less commotion and less expense. While he flushed out his thoughts he was still working at Kroger. He brought up his ideas to his boss who didn’t give Michael’s thoughts any merit. So Michael left Kroger and opened King Kullen Grocery Company independently months later. Michael knew he had a great idea – the right concept at the right time. He had worked in the grocery business for 28 years at that point, long enough to see where the consumer experience needed improvement and how profits could be made.

By building a bigger store in a bigger space, King Kullen initiated the self-serve shopping concept where all products were in easy reach of the customer with a large quantity of the same item available. So you could zip in and out of the store much more quickly. No more waiting, no more special ordering, no more gossip.

King Kullen also eliminated the idea of credit registry systems, another time sucker, by only dealing with cash transactions. And they axed the local delivery system which for small, independent grocers meant additional employees and additional expense. Combining all these elements – bigger store, easy to reach items, large selection of product and a faster payment system was much more efficient and empowering to shoppers.  Independent groceries were old-fashioned and pokey where King Kullen, in 1930,  was up to the minute modern.

And then there was the significant pricing system. Upon opening, King Kullen boasted that they could reduce your average grocery bill by 10-50% which during the Great Depression years was a major attraction for struggling wage-earners. By offering everything from house paint to ham (the “super” market concept)  under one roof, King Kullen became a one-stop shop. You can see the price difference between Kroger in the 1920’s and King Kullen in the 1930’s in these advertisements…

Late 1920’s Kroger grocery advertisement on the left, 1933 King Kullen Advertisement on the right

Some of the significant savings included:

  • Tea –   $0.29 per 1/2lb at Kroger vs. $0.39/per 1lb at King Kullen
  • Boiled Ham – $0.33/lb at Kroger vs. $0.21/lb at King Kullen
  • Catsup – $0.15/bottle at Kroger vs. $0.10/bottle at King Kullen
  • Whole Chicken – $0.33/lb vs. $0.19/lb at King Kullen
  • Beans – 4 cans for $0.23 at Kroger vs. 6 cans for $0.25 at King Kullen

Finally, by providing a large parking lot able to accommodate a vast amount of cars, King Cullen changed how people shopped. Families went together, some traveling up to 100 miles away from home so they could fill their car with foodstuffs and stock their shelves for a lengthier period of time. The super market also hosted all sorts of product events and giveaways making each shopping trip to King Kullen unexpected and engaging. It was a seamless, adventuresome outing, easy to navigate and fun to participate in.

King Kullen caught like wildfire in the hearts of the American public. Thousands flocked to the new Jamaica Avenue store on opening day, leading a trend that other grocery stores (like Michael’s previous employer, Kroger) noted and then soon replicated. Throughout the 1930’s store after store opened under the King Kullen brand. Unfortunately in 1936 tragedy struck when Michael died just six years after debuting his first Jamaica Avenue store from complications following an appendectomy.

With the help of his wife and his sons, Michael’s legacy and the King Kullen brand continued to thrive. Today there are 32 King Kullen grocery stores still in operation, proving that Michael was a true visionary. The motto of the brand from the beginning was “We are here to stay and to please the public.”  Eighty-seven years later and still going strong, they have definitely accomplished their mission and in doing so affected change across the entire grocery industry.

Just listed in the shop this week is a cookbook published in 1955 celebrating the 25th anniversary of the supermarket. Titled the Silver Jubilee, it contains over 500 pages of recipes utilizing ingredients easily found at King Kullen-sized stores.

It is hard to imagine this being a novelty cookbook now but if you think about having to stop at 5-7 different food stores to pick up ingredients for one recipe you can understand how enormous this concept really was between the 1930’s – 1950’s. We take so much for granted now in the form of food buying and what we expect from the process. The Silver Jubilee really helps us understand the marvel behind the modern just like Michael helped us experience the efficiency behind the industry.

Cheers to Michael and his revolutionary idea and a happy birthday to King Kullen!

Later this month we will be featuring a few recipes from the Silver Jubilee cookbook in our first ever cross country cook-a-thon. Stay tuned for that!  In the meantime, find the celebratory Super Market Cook Book in the shop here.

Summer Dinner with Sunset: Cold Roast Beef with Whipped Horseradish circa 1962

In 2018, a sunset celebrates its 120th birthday. No, it’s not the anniversary of the blushing pastel sky that shadows overhead just before night (that’s as old as time).  And it is not the commemoration of Billy Wilder’s movie Sunset Blvd (that was 1950) nor the anniversary of the actual naming of the boulevard known as Sunset (that was the early 1900’s).  Instead, we are talking about the kind of sunset that stacks up on your coffee table – Sunset Magazine – one of the oldest, longest running magazines in American publishing history.

For over a century, this West Coast-centric lifestyle publication has been entertaining readers with outdoor recreation, travel, home design, gardening and food-focused articles steeped in the natural beauty of the United States’ Pacific side. Originally produced in 1898 to dispel myths about wild, wooly California, Sunset magazine was created as a marketing and promotional piece for Southern Pacific Railways. Its goal was to encourage tourists to buy land in California so the railway could profit in transportation, tourism, and land ownership sales.  By highlighting the natural beauty of the scenic coastline, the agreeable climate and the sophisticated resort towns of Southern California, in particular, early readers were introduced to the artistic side of the state through nature photography, regional literature, and poetic musings.

Sunset Magazine then, in 1898 (first issue!) and now (the current issue July, 2017)

The up and down decades of the 20th century brought many changes to the magazine’s content, format, and layout but throughout its long life,  Sunset has always inspired readers to get outside and enjoy the natural landscape. The recipe we are featuring today involves just that – a nod towards a relaxed dinner geared for outdoor ease and feast enough for a dozen family members and friends.   It is a perfect packer for the picnic basket or a set-it-and-leave-it sort of arrangement that yields plenty of time for firefly watching or sprinkler swimming or whatever your favorite summer pastimes include.  It is a cold roast beef, cooked early in the amiable hours of the day,  and then put away to chill in the fridge until hungry appetites demand to be fed.

The recipe comes from the 1962 Dinner Party Cook Book compiled by the editorial staff of Sunset Magazine. This very cool collection features a wide assortment of party menu recipes that coincide with big and small occasions throughout the year. Birthday parties, graduations, theme night dinners, and holidays are all tackled with a wealth of ingenuity and imagination in the menu planning department. Our cold roast beef fell under the theme of an Easy Summer Dinner, combining a selection of dishes that were cool to the palate and required little heating (other than baking the roast).

Temperatures have been heat-wavish here in the South reaching 100 degrees for the past week with even higher heat index numbers.  This Easy Summer Dinner was just what we needed. The ease comes in a 24-hour red wine, onion and herb marinade and then a quick pop into the oven for 2-3 hours of cooking. Once it comes out of the oven it cools on the counter before heading to the fridge where it chills until dinner time.  The benefits of this dish are many because the roast is large – big enough to feed up to 18 people – which means you could have a lot of leftovers depending on your party size. Here in the Vintage Kitchen, that meant practically a week of additional dinners plus extra for the freezer. From just one roast we made fajitas, beef pot pie, steak salad, stuffed peppers plus two extra nights of the actual recipe. Easy summer dinner indeed!

The recipe calls for a 5-6 lb rump roast which we substituted for a 4 lb. grass-fed beef rump roast.  We like grass-fed beef the best because it’s healthier for humans and because it is a better lifestyle for the cows who forage on open pastures eating only natural grasses instead of being lumped together on feedlots eating only grain. If you try this recipe and incorporate grass-fed beef too, there are a couple of factors that need to be altered. Grass-fed beef cooks faster since it is much leaner than grain-fed beef so it’s important to pay attention to the roasting time.  Instructions for both types of beef are included with the recipe here, depending on your own preferences. Other than that, this very easy dinner is as promised – very easy.  And the whipped horseradish is the perfect accompaniment so definitely don’t forget it.

Sunset’s Beef A La Mode

(serves 12-18)

5 – 6 lb. rump roast (or 5-6 lb. grass-fed beef rump roast)

2 cups dry red table wine

1 onion, sliced

1/2 teaspoon fresh thyme

1/4 teaspoon crushed whole black pepper

1 bay leaf

Flour seasoned with salt and pepper

1/4 cup beef fat, shortening or oil

1 cup tomato puree

1/2 cup sour cream

1/2 cup mayonnaise

1/4 cup grated horseradish

Place the roast in a large bowl and cover with the wine, onion, thyme, black pepper and bay leaf. Marinate for 24 hours in the fridge,  turning a few times throughout the marinade process.

After 24 hours, remove the meat from the marinade, setting the marinade aside for future use.  Let the beef warm up to room temperature before patting it dry and dusting it all over with the flour/salt/pepper mixture.

In a Dutch Oven brown meat on all sides in the beef fat, shortening or oil. If you are using grass-fed beef do this step in a hot skillet with 3 tablespoons of olive oil. Sear meat about a minute per side on all sides.

Seared on all sides and ready for the oven.

Pour the marinade and the tomato puree in the Dutch oven, cover and bake at 350 degrees for 3-4 hours or until fork-tender. If you are using grass-fed beef, after searing, place in Dutch oven or a large casserole dish, add the marinade and tomato puree and top the roast with three pats of butter. Cover and bake at 425 for 20 minutes then turn the oven off and keep the roast in there for two hours, being careful to not open the oven door for the entire time.

You want the internal temperature of your roast to be about 135 degrees when finished. Once your roast is done, remove it from the oven and let it rest at room temperature until it is cool. Refrigerate until ready to serve.

While your roast is cooling, in a small bowl, whip together the sour cream, mayonnaise, and horseradish in a bowl. Refrigerate until ready to serve.

Once dinner time arrives, thinly slice the roast beef, arrange on plates and drizzle with the horseradish mixture.

The original 1962 recipe included side dishes of hominy, watercress salad and sesame seed crusted toast points. While those sound lovely we skipped those dishes and served our grass fed roast beef with a simple side salad of mixed greens tossed in a homemade lime vinaigrette. It was simple and complimentary and easy. The words of the day!

If you time your dinner and your day right, you’ll be able to experience two sunsets at once. One a feast for your eyes, the other a feast for your belly. Hope you find this vintage recipe as effortless as we did.

Explore 61 other 1960’s themed menus in The Dinner Party Cook Book available in the Vintage Kitchen Shop here.

New to grass-fed beef cooking? Visit the website of our favorite grass-fed beef vendor at the Nashville Farmers Market and learn more.

Cheers to easy summer nights and to the good friends that fill them.

Mabel In the Market: The Search for the 1920’s Doughnut Shop {Part 2}

I’ve never played hide and seek with a city or a ghost before. But that’s exactly what I did with Mabel in Seattle. I was on a mission to find my great-grandmother’s doughnut shop, which according to family lore, was located in Pike Place Market sometime between the years of 1922 and 1940.

Mabel in 1907; Pike Place Market sign in 2017

If this were a movie, I’d find her by doughnut crumb trail.  I’d hop off the plane with weeks of research in hand, pop over to the market and seek out the very spot where Mabel,  my school teacher-trained, Iowa native, Seattle transplant great-grandmother would have rolled out daily stacks of doughnuts during the early 20th century.

I’d scurry through market hallways and stallways…

Pike Place Market Stairs

passing sign after sign…

until I reached my moment of satisfaction. The final destination…

… actual proof, at long-last,  that my Mabel’s place of productivity was here and that her baking legacy survived in these doughnuts still being prepared and displayed in the same way she would have made them 100 years ago…

But this is not a movie and the trail of this baking mystery did not roll out so smoothly. I did go to Seattle and I did go to the market. And I did discover Mabel. Just not exactly the way I thought I would.

As it turns out Mabel just might be the biggest fan of hide and seek I’ve ever known.  She popped in and out of this whole adventure playing her game of come find me in the most superlative of ways.

Before I left for Seattle I had trouble locating any supporting documents that would pin Mabel down in the market. I searched for weeks, trying all sorts of different avenues leading from Seattle to Iowa and back to Seattle again, hoping for a picture, a newspaper article, a copy of a market receipt, a letter home to her family… any small detail that would mention a doughnut or a day stall.   I came up empty handed on all fronts except for a picture I found of her sister Katie with whom Mabel was close…

Hello to Katie!

Taken around 1900, this was a great new addition to the family photo collection. We don’t have any pictures of Mabel’s seven sisters taken while they were young. Katie has no connection to Seattle or to the market that I know of yet but it was encouraging, a good luck sign, perhaps to see the sisterly face of someone who was so important and so close to Mabel.

Back to the market mission,  I was hoping that research helpers at pikeplacemarket.org would be more successful combing their city directories and market archives. They too tried all possible avenues on their end. Had there been a shop name or a specific date things would have been, could have been easier.  Working on it up until the eleventh hour we were communicating back and forth about potential scenarios and information but valid, concrete documentation would elude us both in the end. Mentions of Mabel in the market were nowhere to be found.

It wasn’t all disappointment at this stage though. Mabel came through in another way. A better way actually then documents and even doughnuts. She came to me in the form of dishes…

Dating to early 1900, this is Mabel’s antique flow blue china made by W.H. Grindley in the Portman pattern which had been stacked away, unbeknownst to me, in my sister’s house for years.  How exciting! Dishes that Mabel actually touched in her daily life and that survived her 1,800 mile journey from Iowa to Washington. I could just imagine one of her lovely little doughnuts sitting on this plate. Like her sister’s portrait this was a more delicate and intimate side of Mabel then I ever hoped for. A tangible piece of history and a part of her that I could carry with me back home.

Even though there was no factual info to be had about Mabel’s market days my sisters and I  headed to Pike Place anyway to see if some visual clues might strike us.

We saw fish and flowers, pigs and produce, wall murals and a great busker band. We even saw a real-life Hobart, an invention we blogged about back in May. ( I think I was the only one standing in line at this vendor that was more excited about seeing the mixer then the menu offerings).

But there were no signs of Mabel.  We commiserated over grilled cheese sandwiches and doughnuts on the wharf and talked over the possibility that perhaps Mabel just worked at a doughnut shop instead of owned one. Maybe the family story got muddled and misdirected over time. Maybe Mabel was a cog in the wheel instead of the actual wheel.

We left the farmers market feeling satisfied with food but not with family history. The search continued. Questions were still unanswered.

Further investigations led us out to the suburbs where Mabel popped up again. This time in the form of a house with a big garden yard – the place where she lived for a time in the 1950’s.  And we saw her again in two churches that were built by her only child Philip, just outside of Seattle…

Those three places didn’t provide any new clues but they did suggest a new possibility. What if Mabel made so many doughnuts at the market and on such a large scale that she never wanted to look or think or talk about another doughnut again? What if, when she moved out to the suburbs in 1940, she was done with doughnuts completely? What if that is the reason the family stories never stretched farther than the market mention?

On the last day of my trip, after I made peace with the fact that I would not discover any new information about this family story for the immediate time being,  Mabel sent out a consolation prize.  While doing a little antique shopping, my sister found an old cookbook from 1902 with a woman who looked a little like Mabel on the cover…

Flipping through it look what recipe I found on page 256…

Iowa doughnuts! A recipe from Mabel’s home state nestled in with a whopping 13 other recipes for the willing doughnut maker.  What are the chances of finding such a time appropriate cookbook with such a specific and applicable recipe?  To make this find even more Mabel-fied the inside cover of the cookbook was stamped with the name and address of the previous owner. And guess, dear readers, where that previous owner lived?

The small town where Mabel had her big garden yard and where her son built two churches!

What, really, are the chances of that? Seattle is a big city and the suburbs are dense and bubbling places. The antique shop where we found the cookbook was far from the town where Mabel lived and where her son built the churches. Not every state in the cookbook got its own doughnut recipe (only Iowa and Nebraska). And after almost fifteen years of antique collecting I’ve never come across this specific cookbook before. All signs pointed to Mabel and the magically meant to be.

So even though I didn’t exactly find out all the information I was looking for heading into this trip, I feel like I got to know Mabel so much more than just being able to reiterate some facts and dates. I touched (and took home!) dishes that she herself touched.  I saw the first-time face of her sister.  I saw the house of her senior years and I stood before two big buildings that her son built. And the icing on the doughnut is the found cookbook; owned by a person who lived in the same town as her; and that contains an obscure recipe from her home state for a sweet treat that eventually bore her business. That’s a tidy little package.

The hunt for her market days info is far from over and this story doesn’t yet come full circle but it does come full-spirit. When we eventually solve this mystery of Mabel in the market there might just be a movie style ending. Stay tuned for new updates as the research continues. In the meantime if you missed Part One of this post catch up here.

Cheers to all the “spirited” storytellers out there.

British Occupied, India Fed: 1930’s Dinner and a Binge Watch {Summer Style}

 

There’s something to be said about dramas that unfold slowly. Whether it be of the kitchen cooking kind or the visual arts kind,  storytelling that marinates in its surroundings for awhile always proves worth the wait.  In today’s post, we are kicking off the start of lazy summer weekends with a masterpiece of both food and television… the two season BBC drama Indian Summers and the two-days-to-prepare recipe, Tandoori Chicken. Both are steeped in the colorful, cultural land of India in the 1930’s and both do a big number on your senses.

Just like the beautiful bouquet that was Downton Abbey, Indian Summers is stunning in cinematography, costumes and casting.  Taking place over several 1930’s summers in the Himalayan Mountains of British occupied India, the story centers around a brother and sister trying to navigate the political and polite terrains of affluent society.

Alice and Ralph

Alice comes with baggage to the exotic land she left long ago, escaping an unhappy marriage and an uncertain future.  Her brother, Ralph sets up house in a gorgeous mountain-side estate while pursuing a career in the British government that is vying for ultimate control over India.  Romance, mystery, intrigue, murder and scandal surround both characters as their stories intertwine with local residents and visitors.

The premise sounds simple enough, but the story gets more complicated with each new episode. A murder occurs right at the very beginning but it takes more than half a season to even begin to understand how the characters are connected to the crime and why it is significant to the broader story. It is such a subtle, sophisticated form of writing that by episode four I thought I missed something completely and had to go back to episode three to find an explanation. But as it turns I didn’t miss anything. Explanations unfold gradually as all the characters try to figure out for themselves the details and the reasonings behind the mysterious death. This leaves plenty of time for your own theories about what happened and why which makes the whole show really engaging. Plus there are plot turns and twists that you’d never see coming.

Here’s the trailer from Season 1…

Unfortunately, Indian Summers only had a 2 season run before being canceled so there are just 20 episodes in total. But this actually turns out to be the perfect amount of viewing time if you find yourself in need of a break over a long weekend. No seven season stretches that require months (or more!) here. Indian Summers is one tidy, compact easily digested show that will hook you from the opening scene and have you sailing your way straight through to the end.

To complement this marathon of mini-series viewing is the perfect, low-maintenance Indian dinner that takes two days to make and results in a  feast enough for six. Which means that you can binge-watch with friends AND feed them a fun dinner. Two days of cooking anything may not sound like it is low-maintenance to you at all, but even easier than a crock-pot recipe, all this chicken dish requires is ten minutes of preparation.

Tandoori Chicken, 1960’s style!

Introducing effortlessly easy Tandoori Chicken… the exotic entree that captured the appetites of mid-century eaters world-wide. Straight from Craig Claiborne’s 1963 Herb and Spice Cook Book, this recipe features simple ingredients, a slow marinade and a slow bake. As you fill your head with the dramatic experience of Indian Summers you’ll fill your space with an aromatic blanket of Indian spices. It’s a well-rounded sensory experience of a most magnificent kind!

The origins of this style of slow roasted chicken have their beginnings with Kundan Lal Gujral  who experimented with tandoori (a method of clay oven cooking) in a restaurant in Peshawar, British India during the 1920’s and 1930’s.

Kundan Lal Gujral

By 1947 he perfected his methods and started serving it in his own restaurant in Delhi where it turned into a favorite signature dish. By the 1960’s it was all the rage being offered everywhere from humble houses to luxury hotels, restaurants and even on-board airplanes.  Craig Claiborne loved it for its feature of the spice coriander, which symbolizes hidden worth.

There are many variations of Tandoori chicken featuring different spice combinations – some turning the chicken a bright fiery red, others turning it a deep orangey brown. This recipe lies somewhere in the middle. Dark upon exit from the oven and infused with a tangy warmth encouraged by the citrus and vinegar, it practically falls off the bone once it is out of the  oven.  Ideally you’d have your own tandoori to cook it in, but if not, then a regular roasting dish works just fine.

Tandoori Chicken, 1960’s style!

Tandoori Chicken

Serves 6

1 5-6lb. chicken

2 cups yogurt

1 clove garlic, minced

2 teaspoons coriander

1/2 teaspoon crushed red pepper

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dry mustard

1/2 teaspoon cardamom

1/2 teaspoon ginger

1/2 teaspoon cumin

1/3 cup cider vinegar

2 table spoons fresh lime or lemon juice

2 teaspoons salt

  1. Wash the chicken and place in a close fitting bowl. In a seperate bowl, combine the yogurt, garlic, spices, vinegar, lime juice and salt. Mix well and pour over the chicken. Turn to coat well with the marinade. Place in the refrigerator and marinate at least 12 hours or overnight.
  2. Preheat the oven to 325 degrees.

Just about to go in the oven.

3. Remove the chicken from the mixture and place it on a rack in a shallow baking dish or roaster. Save aside the marinade mixture for future basting.

4. Bake until tender, about 3 and a half hours. During the first hour and a half baste the chicken once with the yogurt marinade (at about the 45 minute mark). At the hour and a half mark  baste again with olive oil. And then repeat the olive oil paste two more times within the remaining baking period (about every 45 minutes).  You might need to tent the chicken for the last 45 minutes with aluminum foil to keep from over browning.

Tandoori Chicken, 1960’s style!

You’ll see in the photo above that the chicken does turn out quite dark – it was not burnt, as it sort of looks here – just very brown (similiar to the color of espresso) from the spices.

Once you remove the chicken from the oven let it rest for 20-30 minutes before carving. Serve it platter-style alongside warm naan bread and a simple salad of mixed greens and you have authentic Indian cuisine to pair with your Indian entertainment.

The house where Alice and Ralph live.

I hope the flavors and the film production transport you back to another era. If you have your own way of making Tandoori Chicken please share your recipe below. It would be fun to experiment with different herb and spice combinations!

Cooking While Under Construction: This Old House {Part Two}

It’s been two months since we last checked in with Renee and Michael on their 1940’s colonial house kitchen renovation.  According to the original plan laid out in February, by this point in the game, they should be more than halfway through the construction project. Their eyes should be twinkling with the excitement of a foreseeable finish line. Their bellies should be full of the creative, outside-of-the-box meals they’ve been making with limited equipment. And the countdown to the end of all that ham-ham-hammering should be coming to a close.

Is it? Are they well on their way to a brand new kitchen? Are they feeling happy and healthy and homely? Let’s find out with this update in Renee and Michael’s own words…

Hi again!  

Remember how last time we talked about how excited we were to finally begin our renovation project after 4 months of delays?  And that we were supposed to start on February 15th?  Well, that didn’t happen.  Now, we’re looking at breaking ground sometime in April (if we are lucky).  Why, you might ask?  Well, let me tell you a story about the worst thing to ever happen to mankind – LOCAL GOVERNMENT!  I won’t go into details, but essentially our local Zoning Board had a bone to pick with our contractor, and took it out on us by finding a measurement error of 3 inches on our plans, and is making us hire a surveyor, re-measure everything and potentially reapply for the very simple variance that we need.  

The bright spot is that it looks like a lot of our kitchen-less time will now occur during the summer months.  That means that we’ll be able to grill outside a fair amount instead of having to make due with “cooking” on a hot plate or getting takeout.  

We’re also using this extra time to work on perfecting some of our food-preservation techniques.  Today, we spent a cold and rainy Sunday in our vintage kitchen making a whole ton of chicken stock and some really awesome granola, the recipe for which we share below with you, the readers of In The Vintage Kitchen.  

We were going to post the chicken stock recipe too, but we thought “put chicken in a pot with some veggies and simmer it for 5 hours” was a bit of a cop-out.  

The granola is Renee’s own recipe and has gone through a whole bunch of iterations over the years from chewy and sweet to crunchy and a bit savory.  This batch is particularly good, and despite its ability to last a long while on the shelf I have a feeling it will be gone pretty darn quickly.  It’s got a nice cinnamon warmth, and an almost brittle-like bark that contrasts amazingly with the chewy oats.  Sprinkled on top of some good yogurt (like our favorite from SOHHA: www.sohhayogurt.net) with a nice drizzle of local honey it makes the perfect breakfast, snack or dessert. We hope you enjoy it just as much.

Renee’s Homemade Shelf Stable Granola

3 tablespoons of oil (for this batch, we used one tablespoon each of olive, walnut and coconut oil, but use whatever you like or have on hand)

2 tablespoons of honey

2 tablespoons of maple syrup

2 tablespoons of nut or seed butter (we used almond, but you can use peanut or sunflower butter – whatever you like)

½ teaspoon of vanilla extract

½ teaspoon cinnamon

1 tablespoon of chia seeds

1 tablespoon of hemp seeds

1 tablespoon of flax seeds

1 tablespoon of sunflower seeds

1 tablespoon of shelled pumpkin seeds

¼ teaspoon flaky sea salt

2 tablespoons of unsweetened shredded coconut

¾ cup of nuts of your choice, roughly chopped (we used ¼ cup of almonds, ¼ cup of hazelnuts and ¼ cup of pecans)

1 ½ cups of old fashioned rolled oats

Preheat your oven to 250 degrees F.

In a large bowl, mix the first five ingredients until well combined.  Add the cinnamon, all of the seeds, salt and coconut and mix well.  Add in the chopped nuts, followed by the oats and mix until all the ingredients are incorporated.

Line a large baking sheet with a sheet of parchment paper (cool trick we learned to keep the parchment paper from shifting – crumple up into a ball first, then unravel and place on sheet).  Spread the granola mixture on the sheet, distributing as evenly as you can.  Bake for 45 – 50 minutes, checking and turning sheet pan every 15 minutes.  When the granola is slightly browned, remove from the oven and let it cool completely in the pan.  Break up into pieces and store in a glass container.  Enjoy!

It is so poetic how Renee and Michael’s messy pre-construction situation yielded a messy recipe. There must have been some serious satisfaction in getting the big knife out and chopping away at all those nuts and seeds. It must have felt rewarding to tame a mass of unruly ingredients into an any-time sweet treat. In a followup conversation with Renee, I  learned that their new zoning meeting has now been scheduled for the end of April, which hopefully will grant and greenlight the whole start of their construction project. That means they will be looking at an end date closer to August than the originally anticipated month of May. In the interim, as far as the healthy cooking challenge has gone Renee and Michael are still for the most part on track despite having this major lull in their plans.  Renee explains further here…

♦ InTheVintage Kitchen:  Since the project was delayed but essentially you had already packed up all your equipment in anticipation of the February start date, did you wind up unpacking any of the boxes so you could do more cooking?

Renee:  Yes – we did unpack a few things that we needed in order to continue cooking at home.  We didn’t pack up the entire kitchen (we were waiting until the very last day) so most of the essentials  were still there for us to use in the interim.

♦ ITVK: How has it been going using a pared-down amount of dishes and pots and pans and such? Has it changed your eating habits in any way so far?
Renee: Surprisingly, it’s been OK – or maybe we’ve adjusted?!?!  We already pared down (threw away/gave away/donated) many of our old and duplicate kitchen items and kept only the essentials in the kitchen to keep the packing and unpacking light.  We’ve been preparing for a kitchen reno in the back of our minds for quite some time now, so we’ve been really good about what we really need and don’t need!  As far as new habits – we’ve started adapting to our new electric hot water kettle to boil water (to make coffee/tea. etc.) and have been prepping food items that will keep without refrigeration in our spare time over the weekends.
ITVK: Has the delay impaired any other cooking situations other than not having your boxed up items readily available and your patience tested?
Renee: Mostly the ability to throw a dinner party or have guests over to the house – we love entertaining, and it’s been really difficult to do at this point between the empty walls and piles of boxes… and lack of serving platters, etc… ugh!
♦ ITVK:  On a 100 percent scale, at this stage in the game, how would you break down where you are eating?
Renee:  80% at home
              10% at friends/family’s houses
              10% out and about (restaurants, coffee shops, etc)
               0% order-in/delivery
We are still trying to cook at home as much as we can – we know that any day now we won’t be able to – so we are taking advantage of the extra time that we have.
♦ ITVK: Did having the kitchen in a semi-state of upheaval for this delay time give you any new insight into how the next three months might go once the construction begins?
Renee: In a way – yes!  It’s made us realize what we really need/don’t need for day-to-day cooking to create healthy meals.  But, since it’s now dragging out the 3-month timeline, it’s definitely been a downer.  Perhaps that will just make the new kitchen all that more loved and appreciated:)  I’m sure when we are actually in the thick of it – nothing can really prepare us for what it’s  going to be like, especially given how many surprises we’ve already had… who know’s what’s to come! 
Michael admitted that this post was off to a sour start but wound up being sweet in the end. Next time they pop-in for an update these two hope to share actual pictures of actual construction occurring in their old/new kitchen. Fingers crossed that those days are right around the corner.  If only local government ran on granola…
Did you miss Part One of Cooking Under Construction? If so catch up here.
Photo Credit: Granola photos provided by Renee and Michael. 

Cooking While Under Construction: This Old House {Part One)

An artistic rendering of Michael and Renee's vintage house!

An artistic rendering of Michael and Renee’s vintage house on the outskirts of New York City.

Today we are announcing a very exciting multiple part series here on the blog based on real-life history-making circumstances that are facing two of our readers. You’ll remember these familiar faces, Michael and Renee as winners from our Sparta giveaway last November.  In communicating during their prize winnings and exchange of recipes they shared exciting but daunting news that they would soon be undergoing a kitchen renovation in their 1940’s New York colonial. Not new to the reconstruction game (these two have been updating their house for the past several years) this kitchen project in particular kept getting put off because it was going to take three months. Three long months for two people who are crazy about cooking.

The thought of 90 days of food preparation among tarps and tape and sawdust and drills and hammers and workbenches during cold, wet winter sounded anything but appealing. But alas with a firm “Let’s begin,” from their contractor, the project could be put off no longer. The time had come for Michael and Renee to embrace the chaos that is a historic house kitchen renovation.

In submitting finally to this process a challenge has been posed.  Can these two epicureans figure out what and how to cook when a fully functional kitchen will not be accessible for the next 270 meals? Can their sanity keep up with their ideal determination not to eat out or order in during the entire phase of construction? What will these two gourmet cooks and farmers market foodies make during this three month stretch that will keep their hearts happy and their stomachs satisfied? Can they stay true to themselves and approach food in their normal, healthy, excited-to-cook-for-you kind of way? Or will they succumb to the frustrations and inabilities of not having continuous access to the proper prep space, cooking equipment, storage facilities or clean-up stations?

Will they slip out to Starbucks for breakfast on the go? Will they develop reasons for in-city lunch meetings or after work “networking” cocktails?  Will friends and family take pity on them and invite them over to enjoy someone else’s home cooked meal? How will their enthusiasm towards healthy eating be affected? How will their culinary creativity be tested?  And most importantly, of all the challenge questions, what happens if the construction plans take longer than 12 weeks?

Over the next several months, Michael and Renee, will share in their own words how things are going. They’ll report on what they are making and how they are feeling. They’ll talk about how the construction is evolving and about how their initial hopes and aspirations have been received by the physical parameters of the construction process itself. And if everything goes south (no pun intended!) and they find themselves without the ability or the desire or the space to properly cook they’ll share those thoughts as well. It’s a food lover’s journey trekking across a bumpy pumpernickel road that stretches out over a quarter of a year. Will it sprout new innovations or will it turn their minds into toast for a dozen weeks? Let’s jump right in and see!

We begin this series with an introduction from Michael and Renee and a special, sentimental send-off  recipe from their soon-to-be-old kitchen marking the start of their culinary construction adventure…

When we moved out of the West Village and bought our house in our “micro-urban” town in southern Westchester County, NY we did so with a firm and well-defined 5-year plan.  Nine years later, we are about to embark on what should’ve been our year two project.  To quote the sage Mike Tyson, “everybody has a plan until you get punched in the face.”  Thanks, life.  

Joking aside, we really like living here and we really love our home.  We have a better commute than most people that live in the confines of the Five Boroughs, and we get all the perks of the ‘burbs…the car, the trees, the backyard, the nosy neighbors…well, maybe not everything is a perk.  So, when we recently decided that it was time to either trade-up or up-grade we came to a fairly quick decision that we would do some serious renovating and stay put.  When we say “serious renovating” we’re not kidding – we’re talking new kitchen, extension off the back of the house, new siding, new family room, and a new deck.  We got the ball rolling back in October and quickly found a contractor, got the plans in order and started looking for appliances and materials.  We figured that by late February we’d be done.  As of today, the anticipated start date on the project is February 15, with a 12-week estimated duration.  Given that we started out 7 years behind schedule, that’s not so bad.

One of the key sacrifices we’re going to have to make is being without a kitchen for a few months.  We are the type of people that have almost every single meal we eat come from our kitchen.  Breakfast at home every day.  We take lunch to work every day.  We cook dinner at home almost every night (gone are the days of restaurant hopping in the West Village, but we still get out sometimes).   

We are honored that our good and great friend Ms. Jeannie has asked us to chronicle this process for you, Dear Reader, on her amazing blog.  We hope that we can do justice to her gracious request, and we hope that we don’t scare too many of you away from the joys of home improvement.

For this first blog post, we are paying homage to the first meal we cooked in our home almost nine years ago – Roast Chicken and Risotto.  Our palates and our influences (and, for one of us, our cholesterol levels) have changed considerably since those bygone days, so our “updated” chicken dish is a little Israeli, a little Moroccan, a little Spanish, and a little local Farmer’s Market.  

In subsequent blog posts, I expect that our recipes will reflect the state of (or complete lack of) our kitchen, but for now happy cooking!  We encourage comments, requests, suggestions and commiserations from other renovation survivors.  

israeli

Israeli Inspired Chicken

Based on Israeli Inspired Chicken from Frankie Cooks

Ingredients:

3 – 3 ½ lb. organic free-range chicken (preferably from a farmer you know)

2 tbsp. each of za-atar, paprika and turmeric

¼ tsp. saffron

1 cinnamon stick

Salt and black pepper

2 Tbs. Olive Oil

1 cup of jasmati rice

½ bulb of fennel, sliced thin

4 cloves of garlic, smashed

1 leek, thinly sliced

2 cups of chicken stock (homemade is best)

1 small orange, sliced

Zest from one lemon (reserve the juice for serving)

Pomegranate arils (optional – we did not use, but felt that it would have added a freshness and zing at the end to the dish) and fresh chopped parsley or cilantro, for serving

mr1

For the brine:

1/3 cup kosher salt

1/3 cup apple cider vinegar

1/3 raw cane or coconut sugar

4 cups of filtered water

Up to two days before, spatchcock your chicken.  Combine the first three ingredients of the brine in a large bowl and whisk well.  Add the 4 cups of water and whisk until fully combined.  Add the chicken to the bowl, cover and refrigerate overnight.

mr2

The next morning, remove the chicken from the brine and pat dry.  Discard the brine.  Transfer the chicken to a rack breast side up.  Season the skin with kosher salt and black pepper and return the refrigerator, uncovered for 8 – 24 hours.

Remove the chicken from the refrigerator and sprinkle both sides with the za-atar, paprika and turmeric.  Set aside.

Place a rack in the center of your oven and preheat to 325 degrees.

Heat a wide dutch oven or large sauté pan with a tightly fitting top on medium-high heat.  Heat the olive oil and add the chicken, skin side down, and brown for about 4-5 minutes without moving.

Meanwhile, warm the chicken stock in a saucepan on low, or in a microwave, and add the saffron and cinnamon stick to bloom.

Remove the chicken and reduce heat to medium low.  Add the fennel, garlic and leek and sauté until soft and translucent, about 5-8 minutes.

Add the rice and toast until fragrant, about 3-5 minutes.

Add the chicken stock and saffron mixture and citrus to the pan. Increase heat to high, and bring to a boil.  Then reduce to a simmer, add the chicken and cover.

mr7

Move the pan to the oven and cook for approximately 35 – 40 minutes, or until the rice is cooked and a thermometer inserted into the thickest part of the breast reads 165 degrees.

Remove chicken from the pan to rest.  Fluff the rice and plate, garnishing with pomegranate arils, herbs and a fresh lemon juice.

mr4

Carve the chicken and plate on top of the rice.  

mr5

Such a fitting farewell meal to all the fun times Michael and Renee have enjoyed in their vintage kitchen. Cheers to another 70 years of good times to come when all the renovations are complete!

Next time we catch up with these two bravehearts we’ll learn about the specifics of their construction project and see how this whole fresh food situation is faring. In the meantime, if you missed Renee and Michael’s other recipes featuring Greek olive oil and oregano find them here. And if you have any words of advice or helpful suggestions as these two get-going, please post a comment below!

Photo credit: All photos for this post are courtesy of Michael and Renee.

Culinary Creativity: Recipes From Our Prize Winner!

By day they are executives in New York City but by night (and most weekends too) they are culinary wizards adventuring their way around the inventive kitchen. Meet blog reader Michael, one of the winners in last month’s Spartan Souvenir giveaway and his lovely wife Renee.

reneemichael

As soon as their prize of Greek olive oil and wild mountain oregano hit their mailbox they started day dreaming about what they could make. Possibilities abounded of course, but it didn’t take very long before they settled on two Mediterranean style dishes that highlighted their new winnings and captured the simple fresh flavors of their farmers market palates.  In a lovely spirit of community, these two home chefs not only sent back a follow-up note on their gift receipt but also included recipes and photos of everything they made with their Sparta samplings. Fantastic! Here is what they made…

greekdishes2

“The olive oil has such a nice  fruitiness and the oregano is slightly floral and delicate,” shared Renee. “We love it!”

Long-time connoisseurs of make-it-yourself pizza they first prepared a Mediterranean style Greek pizza with homemade dough and an inventive brussels sprout topping. Next, (just in time for Fish Friday) they made a simple Greek style baked cod using local fish and an array of herbs.

Michael and Renee’s recipes couldn’t have come at a better time in our calendar year. If you are still entertaining holiday house guests the Greek Pizza makes for a fun party pleaser and can be doubled or tripled in size to fit all appetites.  Or if you find yourself ready to put the heavy plates of the holiday season behind you then the Greek Baked Cod would be just the ticket for a light and refreshing meal. Both recipes highlight the unique flavor of the olive oil and oregano from Sparta, Greece which you can find at thespartantable.com All other ingredients can be locally sourced from your grocery or market.

pizza3

Greek Pizza

Note: Michael and Renee followed Jim Lahey’s lead on the pizza dough preparation. You can find a step by step guide here which includes a casual video on the making of it all. If you have never made homemade pizza dough before don’t feel intimidated, it’s very easy and this is a no-knead recipe which makes it even easier. If you can’t sacrifice the time for the dough, start out simple with a pre-raised dough ball from Trader Joe’s or the fresh bakery department at most supermarkets.

(for the dough)

3.5 cups all-purpose flour ( M&R veered slightly from the dough recipe and incorporated some whole wheat flour as well. This recipe reflects their version.)

1/2 cup whole wheat flour

1/4 teaspoon active dry yeast

2 teaspoons fine sea salt

1 1/2 cups water

(for the topping)

1/2 red onion, thinly sliced and placed in a bowl, covered with water for at least 30 minutes, then drained and dried

1 Serrano chili pepper, thinly sliced (remove the seeds and veins if you are adverse to heat or if your chili is super strong)

8-10 raw brussels sprouts, shaved

1/4- 1/3 cup (plus more for topping) Parmesan cheese, freshly grated

1/2 teaspoon Spartan Table wild mountain Greek Oregano

5 ounces Spartan Table Extra Virgin Greek olive oil

Salt and Pepper to taste

Prepare dough as directed. Preheat oven to 475 degrees. Add pizza stone about one hour prior to baking. Mold the dough into a circle on a pizza peel lined with semolina flour to prevent sticking and for easy sliding.

Place all topping ingredients together in a bowl and mix in olive oil and salt and pepper to coat.

pizza2

Scatter your toppings evenly on top of the dough. Bake until bubbly and slightly browned about 10-12 minutes. Depending on your oven, this could take more or less time. Finish with olive oil,  sea salt and extra Parmesan cheese.

pizza1

 

Greek Baked Cod (serves 2)

Fresh, local cod  (enough for two portions)

1/2 teaspoon Spartan Table Greek oregano

5 ounces Spartan Table Greek olive oil for drizzling and finishing

1  quarter of a large organic lemon, thinly sliced

1 half of a medium shallot, thinly sliced

1/4 quarter cup of thinly sliced fresh fennel (from the bulb)
Salt and pepper to taste
1/2 tablespoon fresh parsley, finely minced, for finishing

Preheat oven to 425 degrees.

Add cod to two pieces of foil paper (doubled so that it doesn’t leak) placed on a baking sheet. Drizzle fish with the olive oil, oregano and salt and pepper. Arrange the shallot slices on the bottom of the foil, place the cod filet on top with the fennel and lemon slices.

fish1
Close the foil (like a packet) and bake for about 20-25 minutes, depending on your oven and size of the cod. Ours took about 20 minutes to cook. Finish with an extra drizzle of the oil, sea salt and parsley.
fish3

In the land of Ms. Jeannie it is very exciting to have such an enthusiastic (and delicious!) response to a blog post. Hopefully Michael and Renee’s recipes will help pave the way for more culinary adventures discovered by our readers. Having come full circle with an interview that originated months ago in the faraway, mystical olive groves of Greece and ended up finally on the kitchen table of two New York foodies, this post feels a bit like magic. Even though a zillion miles separates us from Sparta and  Nashville and New York we now share a commonality in the history of a food. And our cross-culture community feels a bit more close-knit.  As Homer said “the journey is the thing.”

Again, a big thank you to Jehny and George for carrying on the family tradition of olive-growing in Greece and to Michael and Renee in New York for inspiring us with two new recipes fit for a feast.

If you missed the interview with Jehny and George from The Spartan Table find it here.  If you have any questions regarding Michael and Renee’s recipes post them in the comment box and we’ll get them answered ASAP.

Cheers or opa, as they say in Greece, to the final days of 2016. May they be both merry and bright.

kitchen prep

Happy Hour: The Vintage Holiday Cocktail Guide of What to Drink When

holidaycocktail4

Nothing is more festive than whipping up a round of cocktails to toast the season and spread holiday cheer. Whether you prefer your happy hour hot or cold, sweet or staunch, straight or slushy chances are there is at least one vintage drink that you could enjoy any time any where no questions asked. But did you  know that there is actually an appropriate time and place for some very specific cocktails? Not all are meant to be enjoyed as a prequel to dinner, a post work wind-down or an eleventh hour night cap.  Today we are setting the bar straight and suggesting the most appropriate time and circumstance to enjoy your favorite vintage libation as approved by Amy Vanderbilt, mid-century America’s go-to etiquette adviser.

Eggnog – Only in the Afternoon

Try a Jamie Oliver version here.

Try a Jamie Oliver version here.

Eggnog, the traditional centuries old cream filled concoction that has more recently filled Tom & Jerry bowls for over  five decades is meant to be consumed only  in the afternoon, in cold climates and ideally alongside a holiday treat like fruit cake or sweet biscuits. Even though it is now consumed anywhere between Thanksgiving and Christmas, New Year’s Day is actually the most appropriate holiday for this beverage harking back to the British custom of raising a glass to toast good health and prosperity in the coming year. Never serve eggnog just before dinner. Its high fat content, rich flavor and thick consistency make it too heavy for hors d’oeuvres hour.

Hot Buttered Rum, Glogg and Spiced Wine – Only After Exercise

glogg

Make your own Swedish Glogg with this recipe here.

These are the spirits you want to enjoy after a heavy dose of physical activity in frigid, frosty climates.  Any outdoor activity that has you moving around a bit (shoveling snow, ice skating, skiing, chopping firewood, hanging holiday lights, building a snowman, etc)  is the perfect precursor to a warm cup of spice that will balance your blood sugar and warm your belly. Plus that extra bit of butter in your cup of rum doesn’t seem nearly as devastating if you just shoveled your way out of your latest snowstorm. Like eggnog these contain a rich and colorful mixture of scent and flavor, so you should avoid serving this trio right before a big meal too.  Give yourself at least a three hour spacer between these drinks and dinner.

Tom Collins, Mint Juleps, Rum & Colas, Punch – Only When You Are Not Eating

Find a traditional recipe for a classic Tom Collin here

Find a traditional recipe for a classic Tom Collins here

This assortment of spirits is meant for more sociable affairs where large amounts of food or a dedicated meal are not going to be served. Traditionally in the mid-century days of Amy Vanderbilt’s time such activities included club meetings, card games, dances, open houses, fundraisers and sporting events typically attended sometime between noon and 5:00 pm. They generally followed brunch but preceded cocktail hour. Their light, sweet consistencies were meant more as a refresher  – a spirit to perk your spirits – and keep you feeling lively and engaged in an activity that didn’t revolve around eating.

Brandy, Stingers, Vegetable and Herb Liqueurs – Only After Dinner

The easiest of cocktails. Find the two ingredient Stinger cocktail recipe here

The easiest of cocktails. Find the two ingredient Stinger cocktail recipe here.

All of these drinks fall under the digestif category and should be enjoyed only after dinner. By this time of  night you undoubtedly would welcome a little peaceful calm down. These types of cocktails are like your very own batch of internal elves helping your body in digesting both the day’s events and the day’s food intake. On the body front they help enzymes and organs break down food and on your brain front they help relax your thoughts and settle your spirit for a night-time’s worth of relaxation. There’s a reason why people “retired” to another room for post-dinner brandy back in the days of elegant entertaining. It was the ideal end-cap to the evening for both body and mind.

Find a classic Manhattan cocktail recipe here.

Find a classic Manhattan cocktail recipe here.

So now that we have discussed some drinks that shouldn’t be hanging out at happy hour, let’s look at the little darlings that deserve a  seat at the bar between that much anticipated 5:00pm-7:00pm stretch…

One of our favorites in the land of Ms. Jeannie - find a classic martini recipe here.

One of our favorites in the land of Ms. Jeannie – find a classic martini recipe here.

Martinis, Manhattans, Old-Fashioneds, Daiquiris, Bacardis and Whiskey Sours –

These are the gang you want to spend your time with if a feast awaits in the near future. While they pack punch in the flavor department they don’t overpower your palate, so dinner will taste marvelous. All these drinks contain a mixture of pretty little garnishes like olives or cherries but proper decorum dictates that you should only eat those offered on toothpick or skewer. Amy Vanderbilt frowns on anyone fishing around inside their cocktail glasses with their fingers. No matter how hungry you get before dinner.

Finally, if all else fails and you can’t recall what you are supposed to be enjoying when remember this easy guide… brights and lights for warm weather, dark and moody for cold weather. That means…

top to bottom: Gin and Tonic, Vodka Tonic and

top to bottom: Gin and Tonic, Vodka Tonic and Coconut Rum.

if you are looking at palm trees, pools, heat, humidity, bathing suits and beaches on your Christmas holiday stick to gin and tonics, vodka gingers, coconut rums or anything light in color and topped with citrus. But if your holiday plans take you in the exact opposite direction and your vantage point involves twig trees, frozen ponds, wind chill temperatures, gloves and scarves and snow covered hills then warm up from the inside out with bourbon, scotch, rum, brandy and all the variations that produce colors in the brown, black, red and amber shades.

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Clockwise from top right: Scotch on the rocks, Black Russian, Sidecar

Common sense and natural instinct prevail here in the vintage drink guide. But sometimes we can get so caught up in the novelty of the holiday or the fun of party planning that we forget about proper pairings. We want to try everything. But just like wine and beer every cocktail has its ideal place on the food and activity spectrum.  So this year, follow this guide and you will sail through Christmas and New Year’s feeling snappy instead of sick.

cheers1

Cheers to partying like a professional!

Stories & Souvenirs from Ancient Sparta: Enter to Win Olive Oil & Oregano from Greece!

Hello from Sparta, Greece!

Hello from Sparta, Greece!

There’s a passage from Homer’s The Iliad that reads:

“Like the generations of leaves, the lives of mortal men. Now the wind scatters the old leaves across the earth, now the living timber bursts with the new buds and spring comes round again. And so with men: as one generation comes to life, another dies away.”

This is not only a great quote for Autumn, as the leaves color and float and fall to the ground reminding us all that change is natural and seasonality vital, but it is also a great introduction to the guiding principles behind our next interview.

In today’s post we are traveling 5,000 miles away crossing over Homer’s “roaring seas and many a dark mountain range” to the country of Greece to the historic city of Sparta where we are chatting for a bit underneath the olive trees with Jehny and George from The Spartan Table. Purveyors and producers of an assortment of agricultural delights in this Mediterranean section of the world, Jehny and George come from a small town that is very BIG on  ancient history.

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First having discovered these two by way of Etsy, Ms. Jeannie fell in love with the sights and sounds of Sparta on a field walk with Jehny and her family as they described picking herbs in the Taygetus Mountains via their newsletter…

“The talk stops and for the next couple of hours, we ‘re “lost” in a green and white sea” of wild oregano together with thousands of bees and relative insects. We ‘re all busy to get as much as we can from this amazing plant. We stop for few minutes from time to time just to lay our eyes on the surrounding mountainsides while the sun has starting to set. There  are so much peace and beauty and even some sounds of some sheep somewhere around echoing like an old song from the distance…”

It was a combination of their descriptive writing, their enthusiasm for the job at hand, their accented words, the beauty of their landscape and their deep-rooted love for their country that caught Ms. Jeannie’s heart.  As part of the American culture’s ideals of constantly being on the move, always next-best-thinging our way through life, it was refreshing to read about people who were so settled into their sense of place and so appreciative of their natural surroundings. And then there was their national pride. Read further to understand this.

View of the Taygetus Mountains

View of the Taygetus Mountains

We all know that Greece has had their hardships, most recently with the economy – but as you learn through Jehny’s newsletters the detailed account of her family’s history over the last one hundred years and that of the olive grove that she now cultivates, we begin to understand this extraordinary set of determined people passionate about seeking and seeing the positive, progressive side of life. “To plant an olive tree is to proclaim a faith in the future, for it will be the following generations that will benefit, will reap no matter drought or storm, dictator or revolution, once the olive has made its home,” said Jehny in her February 1st, 2016 newsletter.

Jehny's family photographed in the 1930's

Jehny’s family photographed in the 1930’s

The Spartan Table was born in 2013 after Jehny left behind an unfulfilling corporate job and discovered by way of a small series of realizations that her passions leaned more towards olives than offices. In the early days of shop-keeping, she first offered a selection of local wild herbs cultivated from the mountains around her.  Quickly her shop grew to include olives, olive oil and olive paste from her family’s olive trees. Each year added a new series of local products and a new level of ancient history to back it up. Today you can find an increasingly interesting array of Greek products in her shop including sea salt dried on the sun soaked rocks of Mani, traditional sweet treats baked in Jehny’s kitchen, honey from beekeeper Bill, handmade soap and cutting boards (from the olive trees!) all made and/or procured by Jehny, her family and her friends in their local environment.

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A sampling of treasures from The Spartan Table!

How does she do it all you wonder? Can one woman’s love of her country and culture sustain a life worth living? You bet! Get to know more about Jehny and George and their storybook landscape in their interview here and then sign up below for a chance to win a complimentary souvenir from Sparta courtesy of Jehny and The Spartan Table.

Experience the flavor of Greece for yourself with these two special treats from The Spartan Table.

Experience the flavor of Greece for yourself with these two special treats from The Spartan Table.

Your location in Sparta is gorgeous! In your bio, you mention that it is your family’s region and that you have lived there a long time. In the United States families move around A LOT. So I am intrigued by your permanent sense of place in Sparta. What keeps (or has kept) your family there for all these generations?

Sparta is our homeland.It’s a mythical land with – perhaps – the most know Greek Ancient city (With Athens) The landscape is just beautiful. If you could see, even for a moment what we see every morning, the magnificent mountain Taygetus and the Spartan valley, you’d fell immediately in love with the place. Living in a place which great people once lived in, makes us feel truly blessed.

Sparti, Peloponnese, Greece. Photo courtesy of scout.com

Sparti, Peloponnese, Greece.

Tell us little bit about daily life in Sparta. Do you live in a farmhouse in the country or do you live in the city center in a more urban type dwelling?

Today the “modern Sparta” which has built in 1836, is a small town with near 20.000 inhabitants. We live just few blocks from the center and beside the Ancient Acropolis & Theater. Just 100 meters from our home, there are hundreds of very old olive trees amongst the Ancient ruins.

The ancient acroplis

The Acropolis in Ancient Sparta.

If we were to visit you in Sparta where are the first three places you would take us?

The Acropolis and the Ancient Theater. The Mystras Byzantine castle city, where the last emperor left to save the Konstantinople. (Like King Leonidas, the last emperor went to fight into a war, knowing in advance that everything had being lost). And the museum of the Olive Oil, which is unique in Greece.

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Clockwise from left to right: The Museum of Olive Oil, the Mystras Byzantine Castle City and the Ancient Theater.

So many people in life don’t appreciate the environment around them which is what makes The Spartan Table and all your lovely newsletters so refreshing. Your national pride is wonderful. What keeps you excited about your culture on an everyday basis?

As we mentioned before, living in a land of heroes, it’s impossible not to feel the “vibes” of their acts despite that hundreds of years have passed. We feel that we have to make something for the next generations and keep the spirit of dignity, pride and freedom alive.

King Leonides, Byzantine Church, Mystras

King Leonidas, the gorgeous indoor and outdoor architecture of Byzantine Church and Mystras.

From harvesting olives to farming sea salt to collecting herbs and honey and making soap – are you involved in all these endeavors personally or do you have a big team that helps you gather items for your shop?

Since we started from the scratch – after a stressed corporate life- we tried to make everything with our hands and our small team (our Family). Getting some big inquiries and interest about our humble treasures, we decided to add some more People in our small team. These are people with great passion and love about what they do and we are honored and proud having them with us!

In the olives!

In the olives!

Of all the items in your shop right now, which is your most favorite?

Jehny: wild walnuts with honey from wild flowers and herbs.

George: Sheperd’s tea with honey from wild flowers and herbs.

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Jehny’s favorite on the left, George’s on the right.

What are the differences between Greek olive oil and Italian olive oil? Do they contain different olive varieties or are they harvested in a different way? Does the different geographic landscape/environment affect the taste of olive oil?

First of all, remember that Greece is the 3rd biggest olive oil producer in the world with an average of 350.000tn annually. Italy is at 600.000 tons (when their internal consumption is 800.000tn – think about it) And Spain is more than 1.200.000tn. Greece produces mostly extra virgin olive oil (which Italy and Spain does not) Laconia, our regions produces ONLY extra virgin olive oil and it’s one of the 3 biggest producer regions in Greece. “Koroneiki” is one of the best and most well know varieties of Greece but we have one more unique one: “Athinoelia” (the tree of Goddess Athena). This is an exquisite EVOO and it’s the “first extra virgin olive oil” in Greece every year. This EVOO has a strong and spicy taste and almost all of the yearly production is going to abroad every year. It’ s the EVOO that everyone must try even for once in life!

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Extra virgin olive oil from The Spartan Table .

Which country do you ship your products to the most?

Mostly to U.S and secondly to Canada. We’ve met wonderful people in these first 3 years and we hope that one day we’ll have the honor and pleasure to welcome them in our home.

Soap handmade by Jehny's mom!

Soap handmade by Jehny’s mom!

You mention in your olive oil listings that you can also use the oil as part of your beauty regiment. How would you recommend using it?

Simply by putting on the skin (massage). Or make “oil with herbs”.

Handmade Olive Paste

Handmade Olive Paste

What is one thing that has really surprised you this past year in regards to your business?

As we said before, through these 3 years since we started, we met wonderful people which not only supported us as with all their hearts but also shared few lines and messages with their beloved ones. This led to warm feedback and to a genuine interest from a company from Netherlands which asked for a big project for Christmas. Upon our first contact and we asked how they found us , they simply answered : “We read your story and every feedback about you”. Then we understood that the love and support of our Friends in the States (mostly), “drove” them to our door!

If you could invite five famous people (dead or alive) to dinner at your house whom would you choose and why?

Well, we can’t really choose. There are a lot of people which we’d love to invite. So instead of this option, we want to invite as many people as we can to share our table. You know, “common people” like us.

Coasters

A recent addition to the Jehny’s shop – Olive Wood Drink Coasters!

What is your most favorite meal to make in your kitchen?

Greek Salad (and many another kind of salads) and Meat (pork, chicken in the oven with EVOO, herbs, and different vegetables).

When you are not cooking or harvesting or collecting for business what hobbies do you enjoy? Reading and sharing moments with family and friends (and sometimes trying to get some decent sleep – cause we miss it often!)

On George's bookshelf...

On George’s bookshelf…

What book are you currently reading? What music are you currently listening to? Jehny : Reading books and articles about decorations (special events and weddings). Greek pop music. George: “I contain Multitudes” & “The secret life of plants”. Old Rock and classical music.

Do you ever dream about living somewhere else in the world? If so, where would you choose and why?

No, but we love to travel and meet new friends. Unfortunately due to the heavy crisis in Greece, we can’t afford to any trips but we hope that one day we ‘ll start traveling again.

What inspires you about your business?

The superb landscape. You can’t be “unaffected” when You see the mountains and the valley every morning!

View from the olive groves!

View from the olive groves!

Understandably so, with a  view like that! Throughout history, the olive branch has been a symbol of peace the world over.  Although they lead busy lives as blooming entrepreneurs, you can see how the olive trees have brought peace and fulfillment to the lives of Jehny and George. And you can taste it too. In the aromatic flavor of their olive oil, which is fresh and raw like newly cut grass. In the sweet, earthy smell of their wild mountain oregano. To breathe these two cooking staples in, is to breathe all the myths and legends and stories of a thousand centuries. It is to breathe in the sun and the sky and the windswept air of Sparta, where great men and women have dared to accomplish great feats.  But maybe most importantly you are breathing in generations of a country’s faith in itself and in it’s future.

giveaway from The Spartan Table

Jehny and Ms. Jeannie are so excited to offer three lucky readers the opportunity to sample the wild oregano cultivated from the Taygetus Mountains and the extra virgin olive oil from the family groves of The Spartan Table. Three winners will each receive one complimentary packet of oregano and two mini bottles of olive oil to test and  to try to experiment and to explore.

All you need to do is fill in the comment box below with your name and email address (so we can let you know who won!) and then answer the question: Who is your favorite author? in the comment box, so we can avoid spam messages. Winners will be picked at random and will be announced both here on the blog, on instagram and via email on Monday morning, November 21st, so please enter for your chance to win by midnight (11:59pm) on Sunday (11/20). Enter as many times as you like and please spread the word to fellow culinary lovers.

Please note, Ms. Jeannie totally respects your privacy. Your contact information will not be sold or shared and is simply used here for contest purposes only. If you are reading this post on your phone you may have trouble seeing the actual contact form box. Please visit msjeannieology.com to access the private and secure form which will send your entry directly to a private email account. Any troubles beyond this, please comment on the blog post and Ms. Jeannie will help you ASAP!

While you wait to find out if you are the lucky recipient of a Sparta souvenir peruse the lovely offerings of  The Spartan Table here .

{After a long nap in the question and answer department, Ms. Jeannie’s interview series is back in full swing, bringing you face to face with real-life creatives from around the globe. If you missed last week’s interview with museum director  Louise Van Tartwijk, from Washington, Connecticut’s Gunn Historical Museum find it here. If you are new to this series, catch up on a bevy of previous interviews here.}

Until Monday, cheers and good luck!

Photo credits: The Spartan Table, maranghuset.se