Retro Recipes and Traditional Fare

7upcake.jpgYears ago, when I was living on Beacon Street in Boston’s Back Bay, I was invited to a rooftop barbecue by my neighbor. Everyone was bringing something, so I thought a pound cake with fresh strawberries would be nice. It was a great party, and the host, who was raised in North Carolina, prepared an elaborate feast of primarily Southern Cuisine – ribs, chicken, baked beans, succotash, corn bread, etc.

When it came time for dessert, everyone seemed to enjoy the pound cake and berries and I asked our host if he liked the cake. He said it was good and asked if I made it with 7UP. When I said that I had NOT, he replied, “then this is pound cake’s cousin – a real pound cake has 7UP in it!” When I saw this recipe in the Summer Entertaining issue of Cook’s Illustrated, I decided to try it. It’s a great buttery cake with a delicious lemon-lime flavor. I guess my neighbor knew what he was talking about!

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Casseroles make some of the most practical and delicious all-in-one meals. When you have a dish like lasagna, you really don't need sides, the lasagna takes all the attention. The thing that makes lasagna so popular is its ability to bring joy to everyone who eats it. I've never met a person who didn't like lasagna. It has to be all that cheese and sauce melted together between layers and layers of pasta. Most people would agree that lasagna is Italy's answer to comfort food. Not to mention it's practically a sanctified Italian-American specialty.

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spaghetticarbonaraHave you opened your freezer lately? I bet it's completely full just like mine. And how about the pantry? In the freezer I had a package of peas and sliced pancetta leftover from this Boeuf Bourguignon. In the refrigerator I had a pint of sour cream and a block of Parmesan cheese. In the cupboard I had a box of spaghetti. My staple ingredients included oil, shallots, garlic, and black pepper.

All these ingredients come together to form a luscious pasta dish in anticipation of springtime. The peas provide bursts of verdant flavor and the pancetta a salt-and-brine flavor. The combination of sour cream and Parmesan cheese with some pasta water creates the perfect sauce.

But the best part about this recipe is the endless possibility for reinterpretation depending upon what you have. The ingredients do not have to be the exact ones mentioned here. Use bacon instead of pancetta. Use heavy cream or milk instead of sour cream. Use fettuccine instead of spaghetti. It's up to you to experiment and have fun with it.

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ImageFor this recipe I defrosted two chicken breast halves overnight. And with a jar of capers from the pantry, I thought I'd make a simple chicken piccata. I chose to use one of my favorite flours, Wondra. It gives such a unique coating to meats when pan fried. It's usually used for making gravies because it dissolves instantly without forming lumps, but as the name implies, it works wonders on just about anything.

To serve with this quick meal, I had a bunch of white asparagus I bought last week. I know they're not in season in the Northeast, but at least they were from California. And they were on sale too. The spears of asparagus, steamed just until tender but with a little crunch, nicely complement the pan-fried chicken. If cooked just right, the breasts should be crispy on the outside and moist on the inside. Make sure you let the breasts rest, like with any meat, so that the internal juices redistribute. This recipe is easy to do and so rewarding at the table.

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Apple-Pie-Spiced-Doughnuts-with-Sour-Cream-IcingMy house has been overrun with hungry kids lately (and I like it that way). I don’t mind it at all but there better be something coming out of the oven at all times. Can you imagine the look on a gaggle of teen’s faces when you pull out a tray of freshly baked doughnuts? Yep, it’s as priceless as you can imagine.

Also, have I mentioned my town does NOT have a doughnut shop? It must be some kind of joke. It’s a totally unmet demand as far as I’m concerned and I think someone could get rich quick if they put one in. Anyone, anyone? Now, there are doughnuts in the bakeries of all the grocery stores, but they are not the same as a doughnut shop doughnut. You understand what I’m saying. 

Therefore, I started making my own doughnuts. We love the cake-like ones as you see here. And they are so easy to make…so easy.

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