Retro Recipes and Traditional Fare

Be careful when you do a Google search for pasties. I was searching for the edible kind, the Cornish kind-- pastry stuffed with meat and vegetables. But, ummmm, you know, the other kind came up. Google misunderstood. It did try, though. Google asked: Did you mean to search for: all about pastry?

I had just returned to my office after a visit with Mark and Peggy Schultz, owners of a pasty (PASS-tee) shop in Turtle River, Minnesota, not far from where I live. After spending time in the Turtle River Pasties kitchen, watching Mark create very chubby pasties, all-butter pastry turnovers stuffed with beef and root vegetables, I was anxious to use the tips he shared with me to make my own batch.

I first learned of pasties over 20 years ago when I was in Ely for a state Legion baseball tournament. They were part of the line-up at the concession stand. A pasty is a little bit like a filled dumpling, but it's baked, not boiled. It's a little bit like a pie with a flaky crust, but it's eaten out of hand, not with a fork. It's a little bit like a sandwich filled with meat and vegetables, but there's no bread involved.

Tuscans have a very simple and rustic cuisine, characterized by hearty stews, soups, baked goods, and beans. Tuscan bread is the one that's famous for being made without salt. Outside of Tuscany, many people are unfamiliar with the traditional foods, namely sweets. But there's one dessert that's particularly popular around this time of year in Tuscany.

Castagnaccio is traditionally made in the fall and winter months, and is often served during the holidays. It's like a cake but it doesn't rise. It's made from chestnut flour since chestnuts (castagna) are abundant in Tuscany. The cake is not so much sweet as it is earthy. The only ingredients it needs are water and oil. The toppings are what make it special—wine-soaked raisins, pine nuts, orange zest, and rosemary. It's really a cake that's meant to be paired with a glass of Vin Santo and slowly savored at the end of an evening.

The texture of the cake is unique, maybe a little thick and even fudge like, but only in appearance. You'll need a large shallow pan, like a paella, to make it. The chestnut flour can easily be sourced in Italian markets. If you prefer, you could substitute the pine nuts with chopped walnuts and the raisins with other chopped dried fruit. The rosemary adds a nice aromatic touch, but if you don't like herbs on your dessert, you can omit it. You'll really like castagnaccio this Christmas!

It took me a long time to appreciate tuna salad.  I have mentioned before my disdain for mayo so eating tuna salad was not something I craved or ate much. For me, it was always a lot of lemon, some chopped red onion, a bit of olive oil, and fresh, ground pepper.  I was perfectly happy with it.

One of my college friends was from Laguna Beach.  One weekend, I went down to spend the weekend at her parents beach front property.  For lunch, she suggested tuna.  I got a little nervous.  Tuna equates to mayo.  I wanted to be a gracious guest, but come on – tuna?  Then she started chopping cornichons, kalamata olives, and red onion.  She added some olive oil and a whole lemon.  I was relieved.

I loved the idea of adding all of my favorites; olives, pickles, onion, and added a few of my own; celery, capers, and my favorite classic Dijon vinaigrette. Not only is this salad dressing great on a simple salad with boston lettuce and some chopped egg whites, but it’s perfect with tuna and great on a grain salad. 

I have always been a fan of macaroons; almond, hazelnut, pistachio, and especially coconut.  Through the years, I have made lots of versions of this classic Passover cookie, but none as good as the one’s I found on The Michaels Restaurant Blog.

Last year, I made over 400 macaroons for the Passover Seder at our Temple.  Although I enjoyed making them, I didn’t want to look at another macaroon for some time.  

This past week our temple hosted a journey through Egypt, ending with a Seder (for the kids only). Obviously, I was asked to bring the macaroons.

This recipe for macaroons is simply one of the best.  And each and every time I bring these to someones house, I am reminded of how good they are by how well they are received.