Retro Recipes and Traditional Fare

Olive Tapenade

olivetapenade Modern entertaining is all about having fun with your guests while enjoying the food. It's not about being chained to the stove, never being allowed to mingle for a moment. For cocktail parties, especially around holiday time, I'm always looking for recipes that can be prepared in advance or put together in just minutes on the same day of the get-together. Plus I plan around using some store-bought items, like cheese, prosciutto, or olives.

The unique thing about French cuisine, is that it has both extremely complicated and yet surprisingly simple recipes too. Specifically, I love Provençal cuisine for its simple recipes using vibrant flavors. Besides all the wonderful fish dishes, salads, and homey stews, there are a number of simple things that work wonderfully as appetizers. In this case I'm focusing on olive tapenade, a pungent paste of olives used as a spread on bread.

Tapenade is the perfect party appetizer, because it's so easy to put together (less than 5 minutes) and it's very flavorful. It truly whets the appetite! All you need are some pitted olives and a few other typical Mediterranean ingredients to make this spread. Then just use a food processor to purée everything together (though the French would prefer mortar and pestle) and you're all set. Your guests will appreciate the simple and rustic yet elegant nature of tapenade.

State Fair Winner

I know it doesn't look like much, but looks are often deceiving.

I have been craving a little snack cake. You know, one of those desserts you curl up with in the afternoon over a cup of coffee and a good read.

I went searching in my files for something to satisfy my craving for a quick, easy dessert. I came upon this recipe I clipped out of the Los Angeles Times possibly ten years ago. I thought it was about time I made it.

This Poppy Seed Cake was a two-top prize winning recipe at the Iowa State Fair (not sure what year) and it's delicious. Just perfect.

The cake is moist, airy and totally enjoyable to eat. It doesn't even need frosting, just sprinkle with powdered sugar and it's ready to devour.

Homemade Pigs in a Blanket

These are always a big hit at parties, so I when I saw this recipe on Cook’s Country I knew I had to try them. The most common method is to use store bought crescent dough or puff pastry, but the crust used here is based on a cream biscuit recipe. You can make them ahead and keep them in the freezer until ready to bake.

2 cups all-purpose flour
4 tablespoons vegetable shortening, cut into 1/2-inch pieces and chilled
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1½ cups heavy cream
1 large egg, lightly beaten
1/4 cup flour (for hot dog rolling)
6 hot dogs

Line rimmed baking sheet with parchment paper. Pulse 2 cups flour, shortening, baking powder, salt, and cayenne in food processor until the mixture resembles coarse meal. Transfer to large bowl. Stir in cream until combined. Turn onto lightly floured surface and knead dough until smooth, 8 to 10 times.

Roll dough into 15- by 10-inch rectangle. Brush dough with egg wash and cut into six 5-inch squares. Place remaining flour in shallow dish. Pat hot dogs dry with paper towels and coat with flour, shaking off excess.

Arrange 1 hot dog in center of each dough square. Roll dough around hot dog and pinch seam closed. Cut each hot dog into 4 rounds and place on prepared baking sheet. Freeze until firm, about 30 minutes. Transfer to zipper-lock bag and freeze for up to 1 month.

Adjust oven rack to middle position and heat oven to 425 degrees. Arrange rounds, seam side down, on parchment-lined rimmed baking sheet. Bake until golden brown, 25 to 30 minutes. Let cool 10 minutes. Serve warm.

– Recipe courtesy of Cook Like James

Double Kraut-Double Cheese Burgers

double-kraut-double-cheese-burgers There used to be this hole-in-the-wall place in Hollywood serving these super-juicy out-of-this-world burgers. Cheese and kraut were literally melting and dripping down the sides as well as my fingers and chin. I swear these burgers were messier than a Tommy's burger, and that's saying something. I used to frequent this place when I was interning for an entertainment company right across the street from the old Grauman's Chinese Theater.

I wish I could remember what the place was called, but twenty years have passed and I can barely remember last week. It was the type of eatery only locals frequented or knew about. The bead board walls were shabbily painted red. There were a few scratched up tables and not much else but a giant flat top grill and a register. Two guys in the back flipped some of the best burgers I can recall. They took "cash only". Who knows if they are still around, but their kraut burgers have lived on in my mind.

Since Father's Day is on the forefront it's time to start thinking about "manly food" and what to make for the dad's in our lives. Fermented foods like sauerkraut have also been on my mind. My current work with Sargento has me investigating fermented foods as a culinary trend.

Classic Apple Pie with Maple Whipped Cream

classicapplepir Fall is definitely in the air here in the Willamette Valley. The night temperatures have been in the mid-40's and the leaves are turning orange and brown to mark the season. The kids are already asking for flannel sheets to be put on their beds. I don't blame them, it's cold at night.

Well nothing screams Fall more than Apple Pie baking in the oven. I also like to top it off with Maple Whipped Cream.

Everyone makes their own version of apple pie and of course we all think ours is the best. I believe it's one of the most satisfying comfort foods around and I love it any time of the year.

Hopefully it has cooled off in your neck of the woods so you too can put an apple pie in the oven.

Retro Recipes and Traditional Fare