Recipe History

Peas and Macaroni

2005-01-14T15:59:00.000-05:00

This recipe comes from my Grandmother, Clara Staiti. This is one of her favorites.

Peas and Macaroni

Ingredients: 1 tablespoon chopped Garlic
1 small chopped onion

1 package frozen peas

3 tablespoons Extra Virgin Olive Oil

1 tablespoon Tomato Paste

1 pound pasta – suggested Ditalini

Romano Cheese

Saute garlic and onion in the olive oil until very light golden color. Add spoon of tomato paste and cook for a minute or two. Add frozen peas and the amount of water suggested on package of peas (don’t make it too watery, however). Cook until tender.

In a separate pot, boil the water with some salt to cook the Ditalini. Cook the Ditalini to your taste and then drain. Combine the pasta with the peas and ladle into bowls. Serve with grated Romano cheese on top.

Spinach, Rice & Meatballs

2005-01-14T15:01:00.000-05:00

This another recipe from my grandmother. My mom and I really enjoy this one. Perfect for a January night in New York.

Spinach, Rice & Meatballs

Ingredients:

1 package of frozen chopped spinach

1 large can of Chicken Broth

Handful of rice

Meatballs

Romano Cheese

Saute garlic and onion in the olive oil until very light golden color . Add a large can of Chicken Broth and bring to a boil. Add a package of frozen chopped spinach. Make meatballs the size of a quarter (suggestion—when you make meatballs for spaghetti sauce, put some of the mixture on the side to make meatballs for this dish—you can freeze them, too).

Add meatballs when soup and spinach are simmering. Cook the meatballs for about 10 minutes in the broth and then add the rice. Cook rice until tender. (You can also cook the rice separately, which my mom does so the broth remains clear.) Serve with grated Romano cheese on top.

Sausage history

2004-12-19T16:36:00.000-05:00

This article tells the tale of sausage in America. Enjoy.

Escarole and lentil soup, 1980s

2004-12-12T23:49:00.000-05:00

Try this soup for a healthy and delicious meal.

Japanese tenderloin steak, John Meren, 1970s

2004-12-12T22:57:00.000-05:00

Here is one from my great uncle John.

Linguine with sausage and leeks

2004-12-12T22:52:00.000-05:00

This is from my grandmother's recipe collection.

Chardonnay Chicken, Windsor, CA, 1980s

2004-12-12T22:47:00.000-05:00

Here is a recipe from the Windsor Vineyards in Sonoma county that my grandmother picked up on vacation.

Old Homestead, 1959

2004-12-08T23:34:00.000-05:00

I have been steeping out most evenings these days and have not had time for home cooking. So I thought I would post a restaurant review from the past. This restaurant is still in operation and I had a delicious steak there. It is not as good as Peter Luger's, but if you don't feel like travelling to Williamsburg the Old Homestead will do...

Old Homestead
56 Ninth Avenue (between 14th and 15th Sts.)
Open Sundays. Moderately priced.

In the wholesale meat section and founded for and by the local merchants a long time ago; in fact, the oldest steak house in the city. The fact that these vigorous and knowing trenchermen still crowd the small old shrine should be recommendation enough. Combines well with a walk in the Village, which is a short distance south.

.....the "wholesale meat section" of the city has certainly changed in 45 years.

Le Coq au Vin, Vogue, 1942

2004-12-05T15:40:00.000-05:00

Who knew that Vogue used to have recipes....

Le Coq au Vin

serves 4

1 five lb. chicken (disjointed)
1/4 lb. butter
Flour
1 slice raw ham (dice & remove fat)
8 or 10 small white onions
1 clove garlic (finely chopped)

Herb bouquet: a little thyme, a bay leaf, a bouquet of parsley

a few mushrooms (do not peel)
2 oz. brandy
1 cup good Claret

salt & pepper to taste

Drudge pieces of chicken in flour. Melt butter in earthen ware casserole, sear chicken in hot butter. Add ham, onions, garlic, mushrooms, salt, pepper, and herb bouquet.
Let it boil briskly until all is well mingled. Pour brandy over chicken and blaze. Add red wine, cover casserole and reduce heat. Simmer until chicken is very tender.
When cooked, if sauce is not thick enough, add little balls of butter mixed with flour (roux).
Cook this in A.M. or day before, as reheating enhances the flavor. Remove bouquet before serving this dish in its own casserole.

Cream of leek and carrot soup

2004-12-05T15:37:00.000-05:00

An unusual soup for discerning guests:

Onion Soup

2004-12-05T15:35:00.000-05:00

Try using homemade or fresh beef stock for added flavor:

Boneless shad and potatoes

2004-12-03T10:20:00.000-05:00

Try roasting some fish tonight:

With roasted fish I love baked potatoes or french fries, here are some tips:

Baked Potatoes, 1948

Scrub uniformed-sized idaho potatoes; dry well, and rub entire surface with salad oil or shortening. Bake in a 400˚F oven about 1 to 1 1/2 hours or until done, depending on size. Remove ; prick with a fork to let steam escape and at once cut a 2-inch cross on the center of each potato, and while holding with a towel press each potato from bottom until it bursts through the cross. Top with butter, salt and paprika. Serve immediately.

Hamburgers, May 1937

2004-12-01T09:51:00.000-05:00

On this cold, dark day an old-fashioned burger might be just the thing.

Hamburgers

4 pounds of steak ground once with 5 cents worth of suet
2 cups ground bread crumbs
2 eggs
1 quart sweet milk
plenty of salt and pepper

cook in butter, makes seventy.

(cooking beef in butter makes all the difference, try it next time you make a steak.)

French Fried Onion Rings, 1948

2004-12-01T09:36:00.000-05:00

Try these naughty treats with your hamburgers.

French Fried Onion Rings

1 cup sifted bread flour
1 egg
1 cup milk
1 teaspoon baking powder
1 1/2 teaspoon salt
Medium sized onions

Combine above ingredients (except onions) to make batter. With egg beater, beat until smooth. Cover and let stand at least 15 minutes before using. Slice onions crosswise in about 1/3 inch slices. Seperate rings; dip in batter and deep fry a few at a time until brown and crisp. May be kept warm on a cake rack in a 300˚F oven until ready to be served (about 15 or 20 minutes).

Cold Curried Avocado Soup, 1963

2004-11-30T01:17:00.000-05:00

Maybe it is time for some soups....

Tom's chilled cucumber soup, July 24, 1973

2004-11-30T00:21:00.000-05:00

Oyster Stew, New York, 1982

2004-11-29T23:55:00.000-05:00

This recipe was collected by Henry Porter from the Osyter Bar inside Grand Central Station. The restuarant is still open.

Oyster Stew

1/4 lb butter
1 qt Oysters

A. 1 qt milk
1 pt table cream
Reserved juice from oysters

B. 3 teaspoons celery salt
1 1/2 teasooons salt
1/2 teaspoon accent
1/10 teaspoon mace

C. 1 cup bottled Clam juice
2 teaspoons Worcestershire sauce

note: B & C may be premixed as preparation is easy & quick

1. Heat A in double boiler

2. Melt butter in large skillet
Add B & C, bring to good boil
Add Oysters & boil till edges frill
Add 2 to 1, top with butter if desired

Punch down dough, Betty Crocker, 1970

2004-11-28T14:57:00.000-05:00

Spoon Bread, Mrs J.B.M., April 1968

2004-11-28T14:40:00.000-05:00

Nut Bread, Santiago 1930

2004-11-28T14:19:00.000-05:00

Breads, guidelines

2004-11-28T14:15:00.000-05:00

Churchill Drumm Hudson, Knoxville 1968

2004-11-28T13:31:00.000-05:00

Waffles

serves 4

2 cups flour
2 cups Buttermilk
1 stick (1/4 lb) butter, melted
2 eggs
1 teaspoon soda, dissolve in warm water
1 teaspoon sugar

Mix all ingredients in bowl, but add soda last.
Let sit a few minutes