Five great places to buy vintage cookbooks online

✯ Day 134 of Vintage 365 ✯

 

There's something cyclic about collecting - or at least there is for me. I have a rather broad range of items that, given the time and budget, I could happily collect until the cows come home, however I've found that I grow certain parts of my overall array of collectibles in spurts. One moment I might be mildly obsessed with seeking items to add to my trove of Girl Guide and Girl Scout pieces, the next week I'm spending hours pouring over vintage hats on online.

Naturally many of things I actively gather are vintage. Clothing, magazines, sewing patterns and books are the key yesteryear items that I've been slowly acquiring a selection of over the past several years. Recently, I was bit again by a particular collecting bug again: my love of vintage cookbooks.

As someone who adores cookbooks of all eras (especially those that include personal commentary and/or historical information from the author), it's not all that much of a surprise that I'm smitten with old school cookery books. :)

My collection of these practical, highly engaging books is admittedly very, very modest in size, but that doesn't make it any less priceless to me. From itty-bitty promotional pamphlets to breezily written cook booklets that frequently feature wonderful mid-century illustrations and/or photographs, to hefty classic culinary tomes, my eclectic tastes mean that I'm open to the possibility of collecting just about any sort of vintage (think those from the era spanning 1920 - 1965) cookery related book.

When it comes to sourcing vintage cookbooks, second hand shops, relative's kitchens (or attics!), etsy and eBay are all very good, very logical places to start looking, but if you've presently exhausted those sources or are looking for even more spots to track down vintage cookbooks, the following five websites are all splendid places to find thousands upon thousands of meals worth of diverse vintage recipe books.

-Old Cookbooks: This site definitely has one of the biggest and best selections of used, rare and vintage cookbooks and booklets online, stocking a very impressive collection of over 15,000 titles that are just ready for you to take one or more home. Here you can search by a really good array of subjects spanning holidays to regional cookbooks, all of which are updated frequently.

-Vintage Cookbook: Many topics are covered amongst the wonderful antique and vintage titles listed on this charming site, including children's cookbooks and those featuring recipes from famous restaurants and special places (they even has a tiny selection of the book cookbook accessory, vintage aprons!).

-Abebooks seller Vintage Cookbooks: Housing more books than anyone could read in a thousand lifetimes, the second hand book site Abebooks.com is one of the absolute best spots to find used books online, and seller Vintage Cookbooks is an excellent place within Abebook's walls to track down recipes from the past.

-Advertising Cookbooks: According to the homepage of Advertising Cookbooks they "specialize in vintage and modern advertising cookbooks, those recipe booklets, pamphlets and brochures published by food manufacturers to promote their products. Our vintage cookbooks appeal to those who love good home cooking as well as to those interested in collecting cookbooks." Here you can search by product (such as pasta or bacon, or by well known brands including Campbell's, Jell-O, and Pillsbury), making finding exactly what you're looking for all the easier and more enjoyable.

-Cookbookery: With more than 30,000 vintage and modern cookbooks in stock, this immensely well stocked website is truly like a candy store for vintage cookbook collectors! With reasonable prices, a marvelous selection of old school recipe books, and even the ability to request a specific title, this great site is an absolute must for anyone with a passion for vintage cookery books.

 

The vast majority of the cookbooks for sale on these sites are long out of print. In fact, generally speaking, only a few (massively popular) vintage cookbooks (such the 1950 classic Betty Crocker's Picture Cookbook pictured above) have been reproduced in more recent years, meaning that the as time goes on, more and more yesteryear cookbooks, recipe booklets, and promotional pamphlets will become rarer and harder to track down.

This thought - paired with a general love of cooking - is one of the biggest driving forces behind what beckons me to collect old cookbooks. As well I am compelled to give old cookbooks a home because of the fact that they're amazing slices of time and history, as viewed through the eyes (or perhaps more aptly, the stomachs!) of those who cooked for the generations that came before us.

Whether you have three or three hundred vintage cookbooks, their allure is undeniable. You can put them to practical use and try out the recipes they house (while some old school recipes are very eyebrow-raising indeed, others are timeless masterpieces that deserve a place in our modern kitchens) or simply house them on your bookshelf to read and enjoy for their gastronomical history and appeal.

As I'm submerged in a wave of vintage recipe book collecting at the moment, I couldn't let another day go by without sharing these five wonderfully handy websites with all of you. If you're also a fan of collecting vintage cookbooks, what are your favourite spots to source these terrific slices of the culinary past from?

Wonderful Wednesday Recipe: Rosemary, Baby Potato and Fried Egg Skillet

In true Toronto fashion we’ve hopped from winter to summer in a matter of days. No sooner had the below freezing nights subsided when the summery temperatures whirled in – bringing with them some heavy rains (no storms yet, but I’m sure they’ll be along yet any day now). Perhaps it’s a little early to say that spring skipped us over entirely, but if the past is any indicator of the future, than chances are those humid dog days will be here in the blink of an eye.

Before they do though, and the thought of heating up our tiny, stiffing hot apartment kitchen becomes about as inviting as swimming with a pack of sharks (ok, maybe I'm exaggerating a tad - but not much ;D), it’s a joy to turn out quick, delicious recipes like this week’s skillet crowd pleaser with fresh spring produce.

Bursting with tastes from the garden care of the fresh rosemary, mushrooms and darling baby potatoes, this dish can be made without the eggs, if you wish (or simply with egg whites, for all the flavour with less of the calories), or changed up by swapping in different herbs or veggies (think oven-roasted cherry tomatoes and fragrant basil for an Italian spin or caramelized shallots and zingy tarragon for a French inspired breakfast).


{Whimsically sweet little baby potatoes engaged in cheerful conversation smile out from this charming vintage illustration. Less anthropomorphic ‘tatoes make this scrumptious skillet dish just as much fun. Image via Wyle_hare’s Flickr stream.}


You can speed up the cooking time of this hearty recipe even further if you use cubes of leftover boiled, steamed or baked potatoes (using baby potatoes isn’t a requirement by any means, merely a suggestion, stand sized spuds work wonderfully here, too – as to precooked sweet potatoes or yams).

I think this makes a fantastic breakfast dish anytime you need plenty of fuel to see you through a long day – or as a light lunch or supper. It can even be packed up (after being cooled in the fridge) and taken on a picnic, paired with fresh fruit like pears or peaches, homemade rolls and your favourite chilled summertime beverage.


Rosemary, Baby Potato and Fried Egg Skillet


Ingredients

• 450 grams (1 lb) new potatoes, washed and cut into cubes (I like to leave the skins on, but it's up to you)

• 2 tbsp better or or olive oil

• Leaves (needles) from about 6-8 stems of fresh rosemary

• 1 garlic glove (or to taste), peeled and finely chopped

• 125 grams (1/4 lb) white or brown mushrooms, cleaned and sliced or quartered

• 2 large eggs

• Freshly cracked sea salt and black pepper, to taste


Directions

In a large sized skillet, griddle or frying pan, heat 1 tbsp of the butter (or olive oil) over medium high heat, until the butter has just melted (or the oil has heated slightly), then add in the potato cubes. Cook, string occasionally, for about 15 to 20 minutes, or until the potato cubes have just cooked through.

Next sprinkle the fresh rosemary, chopped garlic, and sliced mushrooms over the potatoes; cook everything together for a few minutes until the mushrooms are lightly cooked through (take care not to overly brown the garlic as this will impart a bitter, unwanted flavour to your final dish). Season to taste with salt and black pepper.

Push the vegetables to one side of the pan (or remove to a plate if you need more space in the pan) and add the remaining tbsp of butter (or olive oil). Add both of the eggs, one at a time and fry (sunny side up or down) until cooked to desired degree of doneness has been achieved.

Divide the eggs and vegetables between two plates (or make more eggs and divy the potato mixture between 3 or 4 people) and serve at once with salt and pepper at the table. All the better if eaten in a sunny breakfast nook or on the sun-kissed patio.

Serves 2 people

Bon appétit!

Wonderful Wednesday Recipe: Feta Cheese and Mixed Spring Veggie Pilaff

Every season has its enduring qualities and charms, those things that make you wish, in certain ways, that it would linger on indefinitely so that you could continue to enjoy your favourite perks of that time of year. For me, one of my absolute most beloved elements of spring is the return of fresh, young produce at the grocery stores and outdoor markets alike.

Few things in the culinary realm can compare to the sweet, beautiful taste of new spring vegetables and this recipe – one I’ve been whipping up each April and May for at least five years now – positively teams with some of the loveliest vegetables this gentle season has to offer.


{Asparagus can be a tricky vegetable to make looking appealing when illustrated, but I think this charming vintage crate label does a great job of making it appear fresh and very inviting – just as it is in today’s rice pilaff recipe. Vintage illustration via Box of Apples.}


One of the beauties of this dish – as is often the case with pilaffs – is that you have quite a bit of creative freedom with what goes into it. You could, for example, swap out the basmati rice for brown, the asparagus for leaves from young artichokes, and the feta cheese with any variety of chèvre that you’d like.

While highly flavourful, this lovely rice pilaff is not the sort of dish that steals the show. It compliments a slew of foods such as chicken, lamb, baked fish, grilled shrimp, vegetable stews and even curries. Should you wish to make this recipe the centrepiece of your meal, I’d suggest following with a light fruit dessert (such as berry sorbet, poached pears in vanilla syrup, or simply a plate of your favourite spring/summer fruits and a bowl of whipped or clotted cream to dip slices into).

The season for early-in-the-year vegetables is all too short-lived, so while it’s still here, I plan to make this dish and others that burst with the verdant, flavourful goodness of the spring, as seasons – for better or worse – do not last forever.



Feta Cheese and Mixed Spring Veggie Pilaff


Ingredients

• 100 grams (3.5 oz) feta cheese (drained of any brine it may have come packaged in) cut into small cubes

• 300 grams (10 oz) basmati rice

• 700ml (1 ¼ pt) vegetable stock (preferably organic or homemade)
• 1 tbsp olive oil

• 1 medium sized white onion, peeled and finely chopped (or equal amounts of shallots or leeks)

• 100 grams (3.5 oz) white, green or purple thin-stalked asparagus, cleaned and cut into small (about 1 inch/2.5cm) pieces

• 1 yellow or green zucchini, cleaned and cut into thin disks (rounds)

• 100-300 grams (3.5-10 oz) of green peas (either fresh or frozen) or if you prefer you can use broad beans (or a mixture of both)

• 6 tbsp (or to taste) of fresh dill, finely chopped (or favourite herb of choice – tarragon and parsley are both wonderful here, too)

• Freshly ground salt and black pepper, to taste


Directions

Over medium heat place a deep, wide frying pan (skillet) or large heavy bottomed pot on your stove top (hob), to which you’ve added the olive oil. Let the oil heat up for a minute and then add in the chopped white onion; cook for 3 to 5 minutes, or until the onion has softened and turned slightly golden (but not brown!).

Next add in the basmati rice and vegetable stock, stir the contents of the pot, and increase the heat to medium-high. Allow the pot to come to gentle boil, then reduce the heat to medium low, cover and cook for 10-12 minutes (or until the rice has just cooked through).

Once the rice is cooked (sample a few grains to ensure it’s cooked to your desired consistency), add in all of the vegetables, stir the mixture well and continue cooking for 3-6 minutes, or until the asparagus and peas (or broad beans) are nicely tender, but not limp (if it’s looking like your pilaff is getting too dry before the veggies have cooked through, stir in a little more vegetable stock or some warm water).

After the vegetables have cooked, remove the pot from the stove top and set it aside (covered). If there is any remaining liquid, the rice should absorb it at this stage.

After five minutes, lift the lid and stir in the chopped fresh dill (or herb of choice) and the feta cheese cubes. Season to taste with salt and pepper (note that the feta will have its own natural saltiness, so you may find that you’d do not need to add any additional salt).

Bring to the table while warm, with extra chopped dill to sprinkle on individual servings, if desired – or you could top this delicious rice pilaff as I often do, with paper thin slices of tiny new spring radishes.


Serves four people as a side dish or two as a main course (this recipe can easily be multiplied if you’d like to serve more)

Bon appétit!

Wonderful Wednesday Recipe: Grandma Jean’s Classic Hamburger Picnic Pie

Like many grandmothers the world over, my paternal grandma is a wonderful home chef. Growing up I ate many meals at her home, each a blend of old school style and modern sensibility. She was fond of serving melon with supper, loved to whip out potato chip coated backed chicken for a special treat, and made, what stands out in my mind, as quite possibly the best berry filled English trifle of all time. Yet she wasn’t opposed to trying pesto, sun dried tomatoes or fragrant far-eastern inspired chutneys either.

My grandma’s cooking style with homey and comforting, yet never boring. I associate her dishes most with the sun-kissed summer months and holidays the whole year round. There are scores of wonderful recipes that my grandma cooked for her family when I was growing up, but (aside from the aforementioned trifle) none of them stand out in my mind with the same adoration, nor provoke such strong cravings, as her summertime hamburger picnic pie.


{Always a classic, a can of tomato soup gives this delightful dish a lovely vintage hit – as well as a mildly tangy dose of vegetable flavour. Vintage Campbell’s Tomato soup ad via Shelf Life Taste Test’s Flickr stream.}


Don’t let the pie crust in this recipe put you off, the entire dish is wonderfully simple to put together, and once in the oven it takes care of itself. As it bakes your kitchen fills with the savoury, enticing scent of tomatoes, beef, and flaky pastry. Even on the hottest dog days of July and August, when venturing into the kitchen for even so much as a popsicle seems makes you feel as though you could melt, I will – and often do – gleefully turn on the oven and whip up this stupendous dish.

Brought to the table it looks like – and is – a work of culinary art. Even when eaten warm, somehow (at least I’ve always found) you don’t feel stifled in the least by the fact that you’re consuming a hot dish on an even hotter day. However, by all means, this succulent meat pie can be nibbled at room temperature or cold from the fridge. There is no possible wrong way to eat this beloved summertime treasure.



Grandma Jean’s Classic Hamburger Picnic Pie

Ingredients

•1 tsp butter (or olive oil)

•2lbs (900g) lean ground beef (or extra lean ground chicken or turkey, which is what I generally use; you could certainly also try this recipe with TVP or another vegetarian/vegan ground meat substitute)

•1/2 cup finally chopped white or yellow onion (about one large, or two small, onions)

•1 (10.75 ounce/315ml – appox.) can condensed tomato soup

•2 tbsp fresh parsley, finely chopped

•2 tbsp dried basil

•2 tsp Worcestershire sauce (Annie’s Natural’s makes a fantastic organic Worcestershire sauce that I just love!)

•1 tsp sea or kosher salt

•1 tbsp garlic powder (grandma’s original called for 1/4 tsp garlic salt, but I find that between the sea salt and condensed soup, this dish is salt enough and so prefer to use garlic powder)

•1/4 tsp freshly ground black pepper



Directions

Preheat you oven to 425°F (220°C/gas mark 7).

Heat a large skillet or frying pan over medium-high heat and melt the butter (or pour in the olive oil and allow it to get a little bit warm), add in the ground beef (or chicken/turkey or ground vegan crumbles) and chopped onion, cook for six minutes or until the meat is fully cooked through and the onions are nicely golden brown.

Remove from the heat and transfer the meat and onions to a large mixing bowl. Stir in the all of the other ingredients (except for the pie crusts, naturally) and blend well (if you want to taste the mixture to adjust the seasoning levels at this point you certainly can, as there are no unsafe rare ingredients in it).

Line two 8 or 9 inch pie plates (I prefer to use glass or ceramic ones for this recipe) with the bottom layers of pastry. Divide the meat mixture evenly between the two pies and place the pie crust lids on top of them, scoring both tops a few times with a sharp knife to create steam vents. Crimp the pies all the way around with your fingers, a fork or a pie crimper, and then slide them side-by-side (but not touching) in the middle of your 425° oven (if you oven isn’t wide enough to cook two pies at once, cook them one after the other).

Bake your hamburger pies for 30 minutes or until the pie crust has reached your desired level of golden beauty. Once baked, remove from the oven, place on cooling racks or folding dish towels and allow the pies to sit for a few minutes (I usually give them ten minutes to cool off ever-so-slightly).

If you’re going to serve the pies warm, bring them to the table at once. If you’re taking them on a picnic let them cool for a few more minutes than cover the pies with aluminum foil, wax paper or plastic wrap (or slip them into appropriately sized reusable plastic containers) and take them with you on your journey. Should you wish to eat the pies cold, let them cool for about thirty minutes (or until the bottom of the pie pans are luke warm or cooler) and then cover them and slide them into the fridge, where they’ll keep for three days.

My very favourite way to eat this hearty, flavourful pie is al fresco in the setting sun of a sizzling hot dusk, with a glass of mind-numbingly cold ice water and a slice of cantaloupe melon on the side – just as grandma used to serve.


Each pie makes 6-8 slices/servings

Bon appétit!

Wonderful Wednesday Recipes: Asian Chicken Noodle and Vegetable Soup

This dish is one of those aromatic, marvellous, ready-in-a-flash recipes that looks and tastes as though it took much more effort than it really did. Bursting with a delightful menagerie of enticing flavours and gentle textures, this soup has the ability to booth sooth and invigorate at the same time.

I love to make this recipe when I’m under the weather, heeding my grandpa’s advice that garlic cures all colds and flues. However, I adore it equally when I’m feeling well, especially as a fantastic weekend breakfast, which I like to imagine I’m consuming at bustling outdoor market in a distant Asian city.


{If cooking at home is more likely than a trip overseas for a bowl of noodle soup, why not slip on your favourite apron and look every bit as lovely as the cook in this adorable vintage illustration? Image via Jello Kitty’s Flickr stream.}


If you’re a fan of spicy foods, you can by all means add a sliced chili pepper or two to this beautifully fragrant soup, or up the garlic and ginger quotient.
Fantastic warm or at a room temperature, this soup transports well and can also be frozen for at least a couple of months and thawed before reheating on the stove top.


Asian Chicken Noodle and Vegetable Soup

Ingredients

•1 tsp vegetable oil

•1 clove of garlic, finely minced (or more to taste, if, like me, you’re a garlic lover)

•1 tbsp fresh ginger, peeled and finely minced

•8 cups chicken stock (homemade or good quality, preferable organic, store bought)

•2 boneless, skinless chicken breasts, thinly sliced

•125 grams cappellini or angel hair pasta

•1 can (284 ml/10oz) water chestnuts, drained and sliced

•2 cups bean sprouts

•1 package (approximately 300 grams) of baby spinach leaves

•4 green onions, sliced

•Sea salt and freshly cracked black pepper to taste


Directions

In a large saucepan or Dutch oven, heat the oil over medium heat; add in the garlic and ginger, stirring rapidly for a few seconds until the garlic turns golden (but not brown). Quickly add in all of the chicken stock, increase the burner (hob) temperature and bring the stock to a gentle boil.

Reduce heat slightly and add in the finely sliced chicken breast; cook for eight minutes, or until the chicken is cooked through. Add the sliced water chestnuts, bean sprouts, baby spinach and sliced green onions to the soup, stirring everything well to combine. Cook for a couple of minutes, then break the cappellini (or angel hair) pasta noodles into thirds and add them to the pot; cook for 2-4 minutes, until pasta is al dente.

Season soup with salt and pepper to taste, give it a final stir to really combine all the ingredients well, and bring to the table or ladle into serving bowls while still wonderfully warm.

Garnish with a few wisps of green onion, if desired, or sprinkle some sesame seeds into each bowl.


Makes at 4 to 8 servings, depending on if you want the soup to be a starter or main dish

Bon appétit!

Wonderful Wednesday Recipe: Springtime Berries ‘N’ Cream Roll-Ups

If I’m not mistaken, this recipe hails from amongst my mother’s collection, though I’ve tweaked it a little over the years. The original suggested that the roll-ups be baked sans berries inside (and to instead top the baked roll-ups with all of the berries), but I much prefer to include most of the berries in the rolls-ups before I slide them in the oven.

This dish works equally well as a sweet – but certainly not cloyingly so – dessert or as a decant breakfast or brunch entrée. While I like to eat it piping hot, you can allow the roll-ups to come to room temperature before serving them, though I feel that they are their finest while still piping warm, the juices from the berries leeching into the soft, lightly toasted white bread.


{Strawberries, such as the ones featured in this old school fruit crate label, make a particularly nice inclusion in this tasty, cream cheese filled recipe, but you can use any variety of berry you fancy. Beautiful vintage illustration for Ozark brand strawberries via Meaghan Courtney’s Flickr stream.}


If you’re fortunate enough to have your own garden, harvest whatever fresh, gorgeous new springtime berries you have on hand. Failing that, I encourage you to seek out ripe, small, luscious organic berries from your local farmer’s market or produce shop. Just about any berry (strawberries, raspberries, boysenberries, blueberries, blackberries, huckleberries, etc) works well here, so let your imagination run wild.


Springtime Berries ‘N’ Cream Roll-Ups

Ingredients

•4 ounces cream cheese, softened (reduced fat cream cheese can be used)

•1/2 cup white sugar, divided in half

•1 egg yolk

•10 slices white bread, crusts removed

•1 1/2 tsp ground cinnamon

•3 tbsp butter or margarine, melted

•1/2 whipping (heavy) cream, whipped (add sugar and/or vanilla to taste)

•1 1/2 cup (plus a few extra, set aside) fresh springtime berries, such as a mix of strawberries and raspberries, or blackberries and red currants


Directions

Preheat oven to 350°F (175°C/gas mark 4).

In a small mixing bowl, beat the cream cheese together with 1/4 cup of white sugar, add in the egg yolk and beat until smooth.

Lay out the ten slices of white bread on a flat surface and spread approximately 1 tablespoon of the cream cheese mixture on each slice. Next evenly divide the 1 1/2 cups of berries between the slices of bread and top each piece with an equal quantity. Proceed by rolling each slice of bread up as though it were a jelly-roll, starting with the longer edge. Place the rolled up slices of bread, seemed side down, into a lightly greased 10 inch x 15 inch glass (or ceramic) baking dish, in a single layer.

Lightly brush the top of each bread roll-up with melted butter (or margarine). In a small mixing bowl, combine the cinnamon and remaining sugar and spread evenly (with a spoon or using your fingers) over the buttered tops of the bread roll-ups. Bake for 10-12 minutes or until lightly toasted and gently golden hued.

While the roll-ups are baking (and filling the kitchen with the most inviting, sweet berry scent), whip the cream until light and fluffy, adding sugar (I prefer powdered sugar any time I sweeten whipped cream) and a little pure vanilla extra, if desired. Once prepared set aside in the fridge until needed.

Once the berry roll-ups are done, remove from the oven, allow them to sit in their baking dish for a couple of minutes (to cool off ever-so-slightly) and then transfer to individual serving dishes. Serve one or two roll-ups per person, with a dollop of whipped cream and a few of the reserved berries scattered on top or around the plate.

Eat at once, while the berry roll-ups are still warm and the whipped cream is cold, the two temperatures mingling beautifully together in your mouth.

Makes 5 to 10 servings, depending on if you serve one or two roll-ups per person.

Bon appétit!

Wonderful Wednesday Recipe: Fresh Mint and Fennel Salad with Shaved Parmesan

My announcement of spring's arrival last week, proved – rather to my surprise – to be a tad bit early. While we enjoyed a week ripe with sunshine and immensely nice temperates that permitted one to venture outside sans a winter coat for the first time in months, come Saturday morning we awoke to skies the colour of brushed steel, -2°(C) and whirling snowflakes! Winter, clearly, still had a little more snow to get out of its system – and it decided to do so on my love-i-versary.

No matter though, that’s Canadian weather for you an absolute nutshell and there’s no sense in fretting over it. Though the temps are still rather nippy, I’m optimistic that they’ll soon skyrocket back up and spring really and truly will commence soon (hopefully before Easter – I do so love taking a stroll around the block on the Easter weekend and admiring all of the gorgeous new flowers).

Even if winter decided to linger a little longer outside, inside my kitchen is setting its sights towards springtime foods, which for me always means scores of salads prepared with toothsome, crisp, gently flavoured new vegetables and fragrant herbs.

This lovely salad with its pairing of light and dark green, timeless flavours and ease of preparation makes it a snap to prepare any day of the week, even if your schedule only permits a few minutes to get lunch or dinner on the table.

You could certainly splash a little balsamic or other vinegar of your choice onto the salad greens as well, but I find that with the distinct tastes of mint and fennel and the salty, rich flavour of the parmesan, this dish really doesn’t need a vinegar based dressing.


{Very little olive oil is needed for the joyfully lovely springtime salad, so feel free to bring out the best your have on hand. I personally adore Italian varieties, but am in no way opposed to Greek, French, Californian, or Spanish – such as the tin shown in this vintage La Giralda ad, which comes via Gatochy’s wonderful Flickr stream.}


This fennel and mint salad (which can work wonders for stomach woes, thanks to the fact that both of these ingredients are natural digestive aids) is terrific accompanied by your favourite bread (I love it with Italian varieties such as ciabatta) and/or a light soup for lunch. It also works equally was as a first dinner course, perhaps followed by some wonderful new baby potatoes, grilled seafood or chicken, and finished off with a dessert bursting with gorgeous springtime berries.



Fresh Mint and Fennel Salad with Shaved Parmesan


Ingredients

• 2 large fennel bulbs washed, feathery ferns removed and set aside
• A handful of fresh mint leaves, roughly torn to your desired size
• 1/4 cup extra virgin olive oil
• 1/4 cup (or more if you like) freshly shaved Parmesan cheese (Grano Padano would work great here too)
• A few snips of the feathery top ferns of the fennel bulbs
• Sea salt and freshly cracked black pepper to taste (both to taste)


Directions

Wash and dry the fennel bulbs throughly, then cut them as thinly as possible (either by hand or with the aid of a mandolin, if you have one).

Next put the sliced fennel into a medium to large sized salad bowl and gently toss with the olive oil and salt and pepper. Sprinkle in the chopped fresh mint and mix it lightly through the fennel, being careful not to bruise it in the process of stirring.

Divide the salad between four individual bowls, place a few shavings of cheese on top and garnish with a few of the reserved, delicately wonderful fennel ferns. Serve this elegant, flavourful Mediterranean inspired salad at once – perhaps with your favourite vintage Italian movie playing in the background as you bring it to the table.


Serves 4 to 6 people (easily)

Bon appétit!

Wonderful Wednesday Recipe: Pan Cooked Irish Soda Bread

Every cook should have a bevy of fail-safe recipes in their repertoire that can easily be whipped up in the blink of an eye. This spin on a true Irish classic is one such dish in my arsenal of “on the table in minutes” recipes that can be enjoyed long after the green beer of St. Paddy’s has stopped flowing.

Utilizing just four ingredients, this recipe naturally lends itself to variation. You can easily enhance it with a handful of your favourite fresh herbs (chives are wonderful here), dried fruit (cranberries or blueberries, for example), spices, cooked and crumbled bacon, or a couple of tablespoons of jam or fruit preserves swirled through the uncooked batter.

This wonderfully simple and deeply delicious recipe resonates with the spirit of Irish cooking and pairs just as beautifully with other Celtic flavours (think cabbage, gammon, leeks) as it does with dishes from other ethnic backgrounds. I love this hearty soda bread alongside barbequed foods, corn on the cob or simply paired with a flavourful salad for lunch or a light supper (it’s also rather spectacular spread, while still piping warm, with homemade peach jam).

I’ll be firing up the stovetop and cooking a pan of this classic soda bread with a slight twist, tonight as an accompaniment to soup made with the first tender spring vegetables that are starting to appear at the market, baked potatoes, and blackberry sorbet for our celebratory March 17th dinner.

Wishing everyone a delightfully festive St. Patrick’s Day that’s as bright and enjoyable as a spectacular Irish rainbow!





Pan Cooked Irish Soda Bread


Ingredients

•1 cup buttermilk

•½ tsp fine sea or kosher salt

•1 tsp baking soda (sodium bicarbonate)

•1 cup self-rising flour


Directions

Combine all ingredients together in a mixing bowl then turn the dough out onto a floured surface. Knead the dough with your hands for about 4 minutes, then shape into an 8-inch (wide) ball. Dust the blade of a sharp knife with flour and slice the ball in four equal sized quarters.

Heat a non-stick griddle or frying pan over medium high heat (if your stovetop veers on the really hot side, “medium” heat may be sufficient) and place the 4 dough portions in the pan (note, if you don’t have a non-stick pan, use a cast iron griddle or heavy bottomed frying pan in which you melt a tbsp of butter before placing the dough into the pan).

Cook the soda bread for about 5 minutes on each side, ensuring that it’s cooked through evenly. You will want to watch it carefully and check often to make sure that the bread in not getting too dark for your taste (if it’s browning before you feel it’s cooked through, reduce the heat).

As soon as this rustically lovely soda bread is finished cooking, transfer it from the pan to a serving plate and bring to the table, complete with plenty of creamy butter (if you can find actual Irish butter, all the better!), and commence eating at once.

Wrap any leftovers in brown paper and then plastic wrap, store in a cool spot for up to two days.

Makes 4 side dish sized portions of soda bread.

Erin Go Bragh!

Wonderful Wednesday Recipe: Maple Syrup and Apple Bread Pudding topped with Sugared Apples

Maple syrup is for many Canadians the most iconic food in our collective culinary repertoire. Glistening like polished amber, real maple syrup, tapped during the last weeks of winter and boiled into one of nature’s finest sweet offerings, is a taste that instantly makes us glow with national pride.

Generally it is between February and April when maple syrup is harvested in Ontario, and though I won’t be tapping any trees myself this year (as fun as I’ve always imagined doing so would be), when maple syrup season rolls around, I – as if almost by instinct – am drawn to dishes (both sweet and savoury) – that include this home-grown ingredient.

This recipe, which I first discovered many years ago (I’m inclined to say in an old copy of Canadian Living magazine, but am not entirely certain of that) is sometimes known by its French name “Pouding Au Pain À l‘Érable”, which I rather enjoy using (doesn’t any dish sound lovelier when its name is spoken in French?) – and most definitely relish eating, no matter what it’s called!


{One of the lovely things about most brands of genuine maple syrup is that it still comes packaged in charming glass bottles, just like the one in this 1950s advertisement for Log Cabin maple syrup, a brand that it still on the market today. Image via Jackie121467’s Flickr stream .}


A simple, uncomplicated recipe (which is vegetarian and can be made vegan if you opt to use vegan margarine in place of butter or non-vegan margarine) with soothing flavours, this dish can easily be jazzed up further with the inclusion of a hit of apple brandy, some chopped nuts, cinnamon, or your favourite dried fruit. I’ve served it piping hot, cold from the fridge, and perhaps my favourite, at room temperature (call me odd, but I really like my bread and rice puddings at room temperature). It’s scrumptious, comforting and very morish, whether eaten toasty or chilly.

The apples you put to work here can be any baking variety that you like. I lean towards Cortland, Macintosh, Red Delicious, Liberty or Spartan, but the choice is entirely up to you. If you wanted to take this recipe is a slightly more tart direction, you could use Granny Smith or Greensleeves and introduce a whisper of lemon or orange peel into the mixture before popping it in the oven.

Serve this tasty dish for breakfast, brunch, dessert or even with afternoon tea, paired, should you fancy, with whipped cream, clotted cream swirled with a little maple syrup, or a dollop of cinnamon or vanilla ice cream.



Maple Syrup and Apple Bread Pudding topped with Sugared Apples

Ingredients

-1 cup fresh bread crumbs (I like to use day old French or sourdough bread with the crust removed)

-4 cup peeled, cored and chopped apples

-2 apples, peeled or un-peeled (as you like), sliced (note: you will need six apples in total for this recipe)

-1/2 cup real maple syrup (this is not the time for imitation maple syrup!)

-1/2 tsp salt

-1 cup of water

-1/4 cup dry bread crumbs

-Approx. 1/2 cup white sugar

-2 tbsp light brown or muscovado sugar

-3 tbsp (unsalted) butter or margarine


Directions

Preheat your oven to 350°F (180°C/gas mark 4).

In a large mixing bowl combine the fresh breadcrumbs, chopped apples and salt. Place these ingredients in a buttered baking dish (I generally use an 8x8 or 10x10 inch dish for this recipe, but a similarly sized oval or rectangular dish could be used, too), and set aside for the time being.

In small sauce pan, heat the maple syrup and water over high heat just until it comes to a boil (you don’t want it to caramelize). Remove from heat and pour over the apple and bread crumb mixture. Sprinkle dried bread crumbs evenly over top, and then set aside for a moment more.

Combine the white and brown sugars in a shallow dish or plate and then dredge the apple slices (from the two apples that you sliced, not the chopped ones which went into the fresh bread crumb mixture) through the mixture, coating each side (add a little more sugar to the dish, if needed). Place the sugared apple slices evenly atop the bread pudding, and then dot the top of the pudding with small pieces of butter or margarine.

Place baking dish in the oven, uncovered, for 20-25 minutes, or until the apples feel tender when pierced with a skewer (or fork) and the top of the pudding has taken on a pleasingly, pale golden hue.

Allow to stand for a few minutes before serving this soft, fragrant, wonderfully Canadian pudding. Saying "dessert is ready, eh!" when you bring it to the table is entirely optional :D

Serves 4 to 6

Bon appétit!

What to play blog tag with me?

If I were to assign a theme to this month, it would most definitely be "catching up". When I took a few days off (from blogging) earlier in February, I made a list of things that I wanted to try and devote some time to catching up on. That inventory included no less than twenty eight different online activities – and twelve “real world” ones – that I planned to focus a percentage of my time on. I knew that I wouldn’t be able to get completely up to speed on such a tall stack of projects, commitments, interests, etc, but so far I have made noticeable strides towards brining several of these areas up-to-date.

As to be expected, some areas have required more time than I’d initially suspected. With others however, I was able to take care of much quicker than I’d initially suspected (and a few haven’t even been touched yet, but I will get to them sooner or later!). Along the way, as certain “catch-up” jobs were checked off my list, others (that I’d either forgotten about or which emerged through the process of working on different tasks) popped up and are now goals for the next few weeks (and months).

I plan to keep pushing myself quite hard (but not, I hope, too hard) to catch-up on various tasks over the last few days of February. When the first of March rolls around, I’m going to revise my list and readjust where I’m spending my time, as necessary (and will be spending more visiting other people’s wonderful blogs again). I’m finding that having a working list like this is really helping me feel less like I’m falling hopelessly behind on everything I want to accomplish online (and to a less extent, off-line, too) – a sensation that had been plaguing me for years, I came to realize this month.

All work and no play however, is bound to burn anyone out! (And, let’s face it, even when you enjoy writing most of them, anytime you reply to more than four hundred different emails in less than three weeks, that constitutes work!) So I thought that I’d put my goal (perhaps the largest one on my list) of reaching "inbox zero" on hold for a few moments and have fun answering some questions that I was tagged with, by the immensely sweet Nicolette of Simply Colette, all the way back at the start of last October.

If you’ve not had the great pleasure of visiting Nicolette yet, I highly recommend you zip by her site. It’s a treasure trove of beautiful and imaginative images, inspiring ideas and terrific writing from one of the loveliest souls I’ve met online.

Today’s game of blog tag consists of answering five questions (the replies for which sound like the makings of a fantastic party or evening in with friends), so I’m going to do just that – followed by a list of ten other bloggers who are welcome to carry on this enjoyable post, if they’d like (as always, anyone who reads this post is welcome to keep the meme going themselves, even if I don’t specifically tag you).


Tag, I’m it!


{Two adorable children run gleefully after one another down a street in New York, perhaps engaged in their game of tag, in this snapshot from 1942. Vintage photo via epicharmus’ Flickr stream.}


What books are on your favourite shelf?
As a lifelong bookworm and very avid reader, this question is always tricky for me to answer concisely for there is such an overabundance of books that I consider to be true favourites. However, if I stick to the parameters of the question and base my answers of off books that I actually own a copy of (and thus have on my bookshelf) at the moment, a roundup of my favourites would have to include the following (which I think lend credence to my deeply eclectic tastes).




-Forties Fashion: From Siren Suits to the New Look by Jonathan Walford (Without a doubt, this is the most in-depth, well researched, engagingly written book I’ve ever had the pleasure of reading on the subject of fashion and the impact that clothing had on the world during the 1940s. If I could only have one title on my shelf about clothing from the forties, hands down, this image laden book would be it.)




-Collected Poems 1947-1997 Allen Ginsberg (Legend, master, artist, historian, inspiration, Allen Ginsberg was all these things and countless more. His work, at times avant-garde, at others hauntingly ageless, was one of my first introductions to the world of The Beat Generation writers as child, and remains to this day a beloved favourite of mine.)




-Pattern: Using Pattern to Create Sophisticated, Show Stopping Interiors by Tricia Guild (While I can see their appeal, I’ve never been a fan of stark white, minimally furnished rooms – even if my husband fancies them! Give me colour, depth, artistry, soul and intrigue on – and between the – the walls of a home and I’m a happy interior design camper. No other book I’ve encountered thus far brings so much beauty, vibrancy and allure into the rooms it highlights – all the while melding a menagerie of design styles and decades together – as this beguiling title does. From the moment you pick up this hefty book with its flocked flower pattern bedecked cover, you know you’re in a massive treat - and each page that follows confirms and exceeds that expectation.)




-French Inspired Jewelry: Creating with Vintage Beads, Buttons & Babbles by Kaari Meng (Whether you love to create your own jewelry or wear the works of others, this book – by celebrated jewelry artesian owner of the famed Hollywood store French General - is an absolute must for those who adore shabby chic, French provincial, Victorian and vintage styles. Aside from being easy to follow and well explained, each project is presented against a backdrop of the incredibly pretty little treasures, turning the images into scrapbook-like works of charming, timelessly wonderful art in and of themselves.)




-The Beatles Illustrated Lyrics (While my fashion preferences veer towards the 1940s and 50s, my taste in music encompasses groups and artists from every era, and like many people, I’m a massive fan of the Beatles. From their early bubble gum tunes to the soul-gripping songs like "Let It Be", and everything in between, there is so much to adore and extract inspiration from in the Beatles’s work. This book is a thrill for the senses. Each pair of pages highlights one of the many songs from the Beatles' vast catalog, coupled with a mod era illustration that promises to evoke memories (even if you weren’t alive during the 1960s) and help you fall even further in love with the Fab Four.)


What DVDs are on your favourite shelf?
Truth be told, we really do not own many DVDs. We tend to watch our movies at the theatre, on TV or via services like zip.ca (a Canadian site that's similar to NetFlicks), so my answers come from the “shelf of life” rather than the literal spot on our little TV stand where our teensy DVD collection residess.

Five fantastic movies that I would recommend everybody watches at least once in their lifetime, and each of which has impacted me deeply for various reasons, are:




The Pianist (2002)




La Dolce Vita (1960)



The Secret Life of Words (2005) (I saw this movie last year for the first time and must say it was the most stirring and touching film I watched in 2009. In my opinion it truly should have been an Oscar nominee – if not a winner - in two categories: best actress [Sarah Polley] and best film.)




8MM (1999)




The Illusionist (2006)


What are your two favourite cookbooks?
It’s impossible for me to narrow down this epically diverse category into two all-time favourites. For as long as I can recall, I’ve adored reading and learning from cookery and gastronomy related books. I read them with the fervour and intensity that many do novels, and value the wisdom and inspiration that comes from cookbooks no end. To that extent, I would say two of my perpetual favourite cookbooks are:



-Falling Cloudberries: A World of Family Recipes by Tessa Kiros (For me cookbooks have always been about so much more than just recipes on paper. What endears me to a title that devotes itself to the realm of food is the writer’s ability to draw me into their kitchen, their relationship with what they eat and prepare for their family, and their admiration for culinary ingredients. Few writers have mastered the skill of transmitting this information – nor presented it so exquisitely beautifully – as Tessa Kiros does in this visually lyrical tome of recipes gathered from her diverse travels around the globe.)




-The Silver Spoon (The use of the word "tome" is often applied liberally to books of all kind, but this classic Italian masterpiece (first published in 1950) truly qualifies for that prestigious title. Overflowing with more than 2000 recipes from every corner of Italy, this book jumps right to the point, filling each page with an average of two or three different recipes, from those that almost verge on being ostentatious to the most humble of “cucina povera” dishes. If you’re serious about cooking, eating, and getting to be know the world of Italian food, The Silver Spoon is worthy of a spot on your kitchen counter and bookshelf alike – it certainly has one on mine :-))


Select 1-3 recipes you would cook for your guests

{Nothing like the joy of whipping up a wonderful meal for a group of dear friends! Vintage image from 1948 of a woman hard at work baking bread from the pages of the Life Magazine photo archives.}


As some of you may know, cooking is a profound passion of mine and there are few things in this world I gather pleasure from more than preparing a meal for those dear to me. Given that many of us are still trapped in the throes of winter, I would invite every one of my dear readers over for a warming, relaxed weekend lunch, during which I’d feed you my Creamy Gala Apple, Butternut Squash and Carrot Soup, Balderson Cheddar and Fresh Thyme Country Biscuits, and Cinnamon, Vanilla Bean and Bosc Pear Bread Pudding for dessert.


What will be drinking that’s available?

{It would be so marvellously lovely to partake in afternoon tea with all you! Glamorous vintage image from ∆Sabine Davis∆’s Flickr stream.}

Sticking with the theme of ensuring we’re all toasty, I’d heat as many kettlefuls of water as needed and lay out a spread of teas and tisanes for all of us to pick and choose from. Naturally I'd ensure they were served with a selection of honeys, sugars, milk, cream, soy milk, cinnamon sticks, and citrus slices.


Tag, you’re it!


{Though this photo which hails from 1901 is technically more on the antique side, I thought it was too preciously adorable not to include in this post centred around playing tag. Image from jflangjr’s Flickr stream.}


A Vintage Chic

Just a Happy Housewife

The Frog’s Eyebrows

A Chock-Full of Rants and Raves from a Thirty-Something Mama

Roses R Red

The Art of Living Beautifully

Random Thoughts of a Very Boring Girl

Rue and Hyssop

It’s All Make-Believe, Isn’t It?

Madeleine’s Wunderkammer

I should note that if you want to carry on this game of tag, there are no real rules. I answered the same questions that Nicolette had on her blog, but you could change them up if you wanted. Please let me know if you keep this game going, I’d love to read your replies!


Thank you very much for this delightfully enjoyable tag, Nicolette dear! It was oodles of fun to escape from more mundane activities this evening and share some of my favourite books, films and recipes with my treasured readers.

Wonderful Wednesday Recipe: Creamy Gala Apple, Butternut Squash and Carrot Soup

Before launching into today’s recipe, I wanted to take a moment to extend my heartfelt thanks to everyone who left Valentine’s Day wishes for me over the weekend; it was such a joy to share Cupid’s special day with you all for the first time on Chronically Vintage. I really hope that you each had a marvelous February 14th!

I should also mention that this post brings my "blogcation" to an end. Even though I’ve been under the weather for several of the days I was "off", I really cannot believe how immensely fast an entire week and a half whipped past.

During my time away from actively blogging, I was able to catch up on a sizable portion of my (massively overdue for a reply!) emails and various other online tasks I’d hoped to accomplish, as well as to (finally) do a few things around the house that I’d been yearning to take care of for some time, yet never seemed to have enough hours in the day to quite accomplish.

While I don’t feel like I’ve just returned from a dazzlingly lovely tropical holiday, I do genuinely feel a renewed sense of blogging energy. I’ve better come to terms with the issue that was plaguing me heavily regarding staying abreast with my blog comments, and have also decided that I simply have to allow myself a little R&R sometimes (we all do!).

Once more I extend my deepest and most sincere of thanks to all those who have left comments for me over the past few weeks. Your encouraging, caring, friendly words have been a true help to me. I’ve missed you all dearly, dear friends, and look forward everything that the feature holds in store for Chronically Vintage!



Creamy Gala Apple, Butternut Squash and Carrot Soup

The alternative title for this dish– the one by which it’s best know around my kitchen – is “comfort soup”, for that’s what it instantly delivers to anyone who sits down before a bowl of it. Mild, yet far from bland, nourishing (you can practically feel the many wonderful nutrients from the squash, yams, carrots and apples seeping into your body with each steaming spoonful) and absolutely perfect during the winter months, this soup is exactly what I need today to help banish the rather unpleasant sinus cold I woke up with on Monday morning!

It’s by no means essential that you use Gala apples here, though I do prefer a sweeter apple such as Red Delicious or Pink Lady if I’m out of Galas (if you like would like a bit of tartness, feel free to use Granny Smith instead) – you could even opt for ripe, juicy pears instead of apples should the desire strike.

As with many soup recipes, this one is forgiving. You can forgo the squash and increase the amount of yams (or vice versa), omit the ginger, nutmeg or cinnamon and spring for a jolt of zing with a little curry powder, paprika or lightly sautéed shallots sprinkled over the top right before serving (actually, I have employed shallots before even when I’ve kept the cinnamon in place).



{As if I’d possible contemplate using any other kind! ;-D If you’ve got a hankering for both carrots and a beautiful piece of artwork featuring this humble root vegetable, you can pick up this charming vintage inspired Old Fashion Carrot print for $12.99 (US) from art.com.}

There’s something both heartily rustic and yet so elegantly refined about this soup. It calls to mind quite weekend afternoons spent watching the snow fall tranquilly, the pleasure of happily flowing conversation and many requests for second helpings.


Ingredients

• 4 cups of (homemade or good quality store bought) vegetable broth

• 2-3 medium sized carrots peeled and sliced into circles (thickness of your choice)

• 2 Gala apples peeled, cored and sliced

• 1 butternut squash, peeled and cubed

• 1 large yam, peeled and cubed

• 4 tbsp of butter or margarine

• ¾ cup cream (either single or double, the choice is yours)

• ¼ tsp nutmeg, cinnamon or ginger (optional)

• ½ tsp sea salt (or to taste)

• Freshly milled pepper (to taste)


Directions

In a large, heavy bottomed sauce pot combine the vegetable stock, butternut squash, yam and nutmeg, cinnamon or ginger. Bring to a gentle boil and simmer for 15 minutes over medium-high heat. Lower the heat to medium and add in the sliced carrots and gala apples. Continue cooking for about 20 minutes (or until the vegetables are cooked through), stirring often.

Next, take the pot off the stove and carefully pour the soup base through a colander, into a large bowl or another large pot, but do not discard either the stock liquid or the apples and vegetables. Return the stock to the pot, but not the veggies and apples. Next puree the vegetables and apples with a hand-held mixer or in the food processor (even a sturdy blender would work, if you don’t have a stick mixer or food processor – I’ve made it this way many times and it always comes out great).

Reintroduce the pureed vegetable and apple mixture into the broth over medium heat; add in the cream, butter and salt and black pepper. Stir often and bring to a rapid simmer (but not quite a full-on boil), reduce the heat and cook for another 5-10 minutes depending on the consistency that you prefer (the longer you cook this soup for the, the thicker it becomes).

Serve while nicely warm, ladling ample portions into soup dishes or generous sized cappuccino mugs. Should there happen to be any, leftovers can be stored (covered) in the fridge for up to 3 days.

I adore serving this delicious soup with fresh or toasted slices of French or sourdough bread, homemade apple butter (to keep the apple theme going), and a little jug of fresh cream to be passed around and drizzled into the bowls by all those you may be sharing your table with you.

Serves 3-4 as a starter or light lunch

Bon appétit!

Wonderful Wednesday Recipe: Quinoa, bell pepper and green onion salad

~ Quinoa, bell pepper and green onion salad ~
During a recent phone call with my mother, she mentioned that she’d bought quinoa for the first time and was curious if I’d cooked with it before and if I had tips regarding its preparation. I have indeed, I informed her, and it’s really a delightful grain that lends itself beautifully to being paired with a myriad of other flavours (from dried cranberries to oven roasted tomatoes). I suggested preparing it with a tasty stock, some fresh herbs and whatever vegetables she fancied.

While I don’t cook quinoa as often as I do certain other grains like rice, barley and couscous, I do enjoy whipping up a dish with this adorable little ingredient (which is technically a cereal, not a grain, that’s related to the spinach plant) from time-to-time, and when I do, the recipe below is one that I often turn to. I put it together a few years ago after a different quinoa centered discussion with someone else, and adore how well this dish works in either its warm or cold state.


{This cheerfully lovely vintage sign for fresh sweet peppers would have definitely been enough to get me to pull over and check out the produce on offer at a roadside vegetable stand. These days however, you can spot it over at AllPosters.com, where it’s for $10.99 (for a 12 x 12 inch version).}


If you’ve never tried quinoa before, I highly recommend picking up a package (it’s available at nearly all well-stocked health food stores and most larger supermarkets). Quinoa, which is naturally gluten-free, is high in protein and essential amino acids, meaning that it works very well as a complete protein source. It’s also rich in fiber, iron, and magnesium. When cooked quinoa has a very pleasant, gentle, vaguely nutty flavour (it’s a bit reminiscent of brown rice) that makes it well suited to both savoury and sweet dishes (it makes a delightful alternative to oatmeal for breakfast or brunch when mixed with ingredients like fruit, nuts and honey).

Once cooked quinoa is light and fluffy, perfect for absorbing dressings and lending it’s gentle flavour to more robust vegetable and/or meat overtones. This particular salad is vegetarian, but you could toss in a handful of grilled meat or prawns for a heartier meal, or keep the vegetarian theme going by including zucchini, eggplant or any other veggie you wish for more substance.

All this talk of quinoa has me suddenly craving its mild, wonderful taste and soft yet slightly crunchy texture so much, I think I too will have to pick up a package the next time I’m out grocery shopping. In the meantime though, I’ll call up my mom to see how her first foray into quinoa cooking turned out.


Ingredients

• 1 1/2 cups quinoa (ensure that you buy the type which is labelled as having been washed so as to remove the slightly bitter outer coating that quinoa contains naturally)

• 3 cups water

• 1 green bell pepper (capsicum), chopped into even sized pieces

• 1 red bell pepper (capsicum), chopped into even sized pieces

• 1/4 cup chopped scallion (green onion), both green and white parts (if you don’t have green onions on hand try using leeks or chives instead)

• 1/4 cup chopped red onion

• 1/2 cup finely chopped flat leaf parsley (or other fresh herb of your choice, dill is particularly lovely with quinoa, I find)

• 4 tablespoons liquid honey

• ½ tbsp balsamic vinegar (optional)
• 2 tbsp olive oil

• Freshly cracked black pepper and sea salt (to taste)


Directions

In a medium-large saucepan (the heavier the bottom, the better) combine the three cups of water and quinoa; bring to a soft boil, reduce the heat to low and simmer covered for about 13-18 minutes. You are aiming to have as much as possible of the liquid absorbed, much like a pot of rice, and for the quinoa to have softened.

Meanwhile combine the olive oil, balsamic vinegar, honey, and salt and pepper in a jar or bottle with a secure lid (one that won’t leak). Shake the mixture vigorously to emulsify the oil and vinegar. Store at room temperature until you are ready to dress the quinoa salad.

While the quinoa is cooking, dice all the vegetables and fry them for about two minutes over medium-high heat in a large non-stick frying pan or skillet (the scallion may only need a minute), just so that they sweat and release some of their natural oils. Remove from the heat, toss with the flat leaf parsley (or your choice or herbs), and stir into the quinoa once it’s finished cooking.

Pour the dressing over the veggie and quinoa mixture and toss lightly to coat all the grains. Serve warm or chilled. Any leftovers can be kept, covered with plastic wrap or in an airtight plastic container, in the fridge for up to 3 days.

This dish travels well and is absolutely perfect to take to summer picnics, backyard barbeques and potlucks all year round (you can easily multiple the recipe as needed).

Serves 2 people as a main dish, 4 people as a side dish or starter

Bon appétit!

Wonderful Wednesday Recipe: Spiced Apple Cinnamon Butterscotch Chip Cookies

Yesterday, brushing my ever-present shyness aside, I posted a few fairly recent photographs of myself here on Chronically Vintage, and in response was met with an outpouring of the most thoughtfully kind comments imaginable.

I mean it with the utmost sincerity when I say that you, my amazing readers, have the ability to undo a lifetime of self-esteem and negative body image issues with your heartfelt, caring, supportive words. I read through all of your comments, trying to keep my tears at bay, this morning and honestly wished I could reach out and hug every one of you.

I know that there are many out there who haven’t the slightest qualm about sharing their photos publicly, but for those of us who struggle for whatever reason with showing our faces (in photographic form) to the world, positive, caring feedback can truly make an astronomical difference in terms of how our ability to develop better self-confidence, but also to help our self-esteem levels on a day-to-day basis.
From the bottom of my heart, thank you to everyone who left a comment on yesterday’s post, this recipe – a little something sweet for some of the sweetest people on earth - is dedicated to all of you.



~ Spiced Apple Cinnamon Butterscotch Chip Cookies ~

Bursting with the heady, soothing scent of warm spices, these cookies are just the thing to have on hand for lunch boxes, desserts and serving to company with mugs of hot tea, warm milk or even eggnog during the holiday season.



{Making cookies is such a fun (and deliciously rewarding!) activity that usually requires less time than many other forms of baking, making it the perfect for those days when you want a homemade treat but aren’t able to devote ages to hanging out with your oven. Vintage photo of a woman dropping spoonfuls of cookie batter onto a baking tray from the Life Magazine archives.}


Cinnamon is my favourite of all the spices and I constant try to track down, or create my own, recipes that include this aromatic, zingy flavour. This particular cookie recipe is one I whipped up a few years back – during the fall, naturally (no other season calls to mind the pairing of apples and cinnamon quite like autumn) – and continue to make each year when the mercury starts dropping and you’re suddenly hit with the feeling that you want every morsel of food you eat to be wholly comforting in terms both of taste and aroma.


Ingredients

• 1/3 cup vegetable shortening or butter (or a 50/50 ratio of the two combined, which is a favourite cookie baking approach of mine as I find it helps to yield a really nice crumb), softened (room temperature, not melted)

• ½ cup homemade or store bought sweetened applesauce (you want a fine textured apple sauce, so if yours is on the chunky side, you may want to run it through a food mill or food processor before including in the cookie batter)

• 1 extra large egg (or equal amounts of egg whites, I’ve made these cookies with egg white many times and they turns out just as well)

• 1 tsp vanilla extract

• 1 ¼ cups unbleached, all-purpose flour

• 1/3 cup white sugar

• 2 tbsp dark brown sugar

• ½ tsp baking soda

• ¼ tsp salt

• 1 tsp cinnamon

• ¼ tsp nutmeg (optional)

• 1 cup butterscotch baking chips (such as Hershey’s “Chipits”)



Directions

Preheat your oven to 350°F (175°C/gas mark 4).

In a large mixing bowl thoroughly cream the white and brown sugars and butter (or shortening) together with a mixing spoon or electric beater. Add in the egg and vanilla extract and continue to beat until well combined with the sugar and butter; once those ingredients have mixed together well, stir in the apple sauce and beat until amalgamated with the other moist ingredients.

In a separate mixing bowl, combine the flour, sugar, baking soda, salt, cinnamon and nutmeg; stir well, ensuring that the spices are evenly distributed through the dry ingredients.

Next stir one third of the dry mixture to the wet ingredients at a time, stirring (or beating, if using an electric mixer) well after each addition. If the mixture seems slightly dry to you (it should be pretty moist thanks to the apple sauce), add a tablespoon or two of lukewarm water, milk or more apple sauce, if you have extra on hand. Now pour in the butterscotch chips and blend well to ensure even distribution throughout the batter.

Grease or line two baking trays (cookie sheets) with parchment paper (or a non-slip silicon baking liners) and drop cookie mixture onto the trays in rounded teaspoon portions, leaving a bit of space between each cookie (I usually put about 12 cookies per tray). (Note, if – like mine – your oven tends to cook things unevenly based on what height the tray is placed at, you can either bake one try of cookies at time or rotate the racks that the trays are placed on half way through baking.)

Bake cookies for 12 to 15 minutes, or until the bottoms are firm and the tops are lightly golden brown. Allow warm cookies to rest on their baking trays for a couple of minutes and then transfer them to wire cooling racks.

Serve warm or at room temperature, storing leftovers in an airtight container for up to five days (these cookies can also be frozen for at least two months in a freezer safe container).

For an extra special treat, serve the cookies while they’re still toasty from the oven with bowls of French vanilla or caramel ice cream, or with dishes of sweetened whipped or clotted cream for dipping.

Makes approximately two dozen cookies

Bon appétit!

Wonderful Wednesday Recipe: Parsnip, Potato and Caramelized Onion Mash

~ Parsnip, Potato and Caramelized Onion Mash ~
This recipe came about when I was living in Ireland, where humble root vegetables have long been amongst the strongest backbones of traditional local cuisine. It is an unpretentious, lovely dish that works wonders as either the star or as a supporting player at any cold weather meal. If you opt to use soy, instead of dairy, cream this dish – which is already vegetarian approved – becomes vegan.

A malleable recipe, you can add or subtract from it, swapping the potatoes for rutabagas or yams, if you prefer. Forgo the saffron and use mild, sweet chillies, grainy mustard, fresh or candied ginger, or a handful of your favourite herbs (whether I’m using the saffron or not, I nearly always toss fresh, marvelously soothing thyme into the mix or garnish the dish with it before bringing it, steaming warm and smelling of the inherent comfort that comes from Mother Earth’s bounty, to the table).


{Parsnips, which largely resemble a carrot in appearance and loosely in taste, are one of my absolute most favourite vegetables. Whether eaten on their own such as slow roasted with garlic and rosemary in the oven, or tossed into a hearty stew, I’m always looking for ways to incorporate these mild, versatile winter vegetables into my family’s menu. Antique parsnip seed package image via thelableman.com}


Serve this hearty root vegetable symphony with roast meats (it shines alongside duck and turkey or a lemony, slow cooked chicken), grilled seafood (particularly those with powerful flavours or seasonings), or, if you make this recipe the centerpiece of your meal, a light salad such as one encompassing other beloved winter tastes such as roasted beets, zesty citrus fruit, or glistening ruby red pomegranate seeds.

When I prepare this dish now in my cozy (re: matchbook sized) Canadian kitchen, I am reminded of wet Irish winters that set a chill into bones so far-reaching, it took a recipe comprised of piping hot starchy vegetables, faintly exotic seasonings and pleasingly sweet onions to work the warmth back into one’s very soul.


Ingredients

• 1lb 8oz (675 grams) of potatoes (I often use Yukon gold or Red Rose potatoes on this dish), peeled and cut into cubes

• 3 large parsnips, peeled and cut into cubes (cut the same size as the potatoes)

• 3 tbsp olive oil, plus an additional 3 tbsp to cook the onions in (6 tbsp in total)

• 2 ¼ cups (600ml/1 pint) of vegetable or chicken stock (preferably homemade or organic)

• 2/3 cup single cream (half and half) or soy cream (such as “Silk Creamer” or “Carnation Soy Creamy Cooking Milk”), heated to a gentle simmer directly before use

• 3 tbsp of saffron threads which have been lightly crushed in a mortar and pestle (or with a wooden mixing spoon in a bowl)

• 1 ½ tbsp soft (light or dark) brown sugar

• 1 large white onion (or equal amounts of shallots) peeled and finely sliced

• Kosher or sea salt to taste and freshly ground black pepper


Directions

In a large sauce pot over high heat place the stock, potatoes, parsnips and saffron and cover the pot with a lid. Bring to a boil then reduce the heat to medium-high, continue to simmer (covered) until all of the potatoes and parsnips are cooked (approximately 20-25 minutes, depending on how warm your stovetop/cooker is and how tender you like your vegetables to be).

Meanwhile heat 3tbsp of oil in a frying pan over medium-low heat and stir in the sliced onions. Cover and allow the onions to brown and absorb the oil. Once they’ve begun to turn a lovely fawny hue, reduce the heat a little and stir the onions occasionally to prevent them from sticking to the pan. They should be sufficiently, wonderfully tender, golden brown and naturally rolling around in their own juices after about ten to fifteen minutes.

Next add in the brown sugar and allow it to be absorbed fully by the onions. Stir for gently for a minute or two until all of the sugar has been dissolved by the onion and onions. Take the onion mixture off heat and set aside until the mashed vegetable portion of this dish is ready.

When the turnips and potatoes have fully cooked to the desired degree of tenderness, remove the pot from the heat and drain the vegetables in a colander (strainer). Reserve a little of the cooking liquid, in case you need to add some of it to the mash for a moister consistency later on.

If you’ve not already done so, heat your cream (or soy cream) in a small sauce pan over medium-high heat just until it comes to a mild simmer (you do not want a rolling boil, which is apt to scorch the cream). Once the cream has been warmed, turn off the burner, but allow the cream to remain in the pot (you’re going to use it momentarily)

Transfer the vegetables to a large mixing bowl and pour the cream and remaining three tablespoons of olive oil over top of them (you could skip the added oil here or use butter, if you wanted). Next mash everything with a vegetable masher (you can also do this in a food processor or stick blender, if you'd prefer) until the mixture is as soft and lump free as possible (alternatively, and this is how I generally mash all of my vegetable dishes, you can whip the lumps out and aerate the root veggies with a hand-held electric mixer/beater). If you feel the mixture is still a bit dry for your liking, add a little of the reserved cooking liquid, so that they end result is a creamy, fluffy mash.

Season to taste with salt and pepper (if you wanted to add fresh herbs, now is the time to include them) and transfer to a serving dish. Slide the warm caramelized onions on top, smile as you breathe in the scent of earthy goodness radiating from up from the serving bowl, and serve at once.

Any leftovers will keep, well covered in the fridge for up to 3 days.

Makes 4-5 side, or 2-3 main, dish sized portions.

Bon appétit!

Wonderful Wednesday Recipe: Welsh Rarebit

For as long as I have memories stretching back, cooking and the realm of gastronomy has been a beloved passion of mine. Raised by a mother who likewise adored the culinary arts, I began learning how to cook from a very early age and haven’t stopped since then (nor do I plan to ever cease!).

While I would consider myself a foodie, I’m not a “food snob”. I love a tasty, rustic homemade dish as much as I do one from a swanky, multi-stared restaurant. I believe strongly that one gets that most out of eating when they’re able to appreciate the beauty and diversity of foods from all walks of life, at all price points, and encompassing a myriad of styles and ingredients.

Though two of my medical conditions have lessened the number of foods I’m able to eat rather significantly for the past several years (and baring the discovery of cures for said conditions, likely will for the rest of my life), I’ve tried never to let this point dampen my love of cooking. Instead of bemoaning those ingredients that were suddenly missing from my plate, I looked at the situation as a challenge to be even more inventive with those foods that I did still have my disposal.

Any time I start longing to toss together a dish I can’t eat (for I love the act of preparing food perhaps even more than actually eating it – or at least I adore the two equally), I just make it for my husband or serve it to dinner guests. Cooking for others is something I enjoy so deeply, I actually dreamed of becoming a professional chef all through my childhood, though (for better or worse) certain events that unfolded in my life meant that this dream didn’t quite come to fruition. Nevertheless, I don’t lament too much over this point, I still get to be a chef for my little family everyday and that brings me a profound sense of joy.

Why, you may ask, am I telling you all this? The reason is that for quite some time now I’ve been thinking about how much I wanted to start sharing some of my most treasured recipes with my readers. Thusly, henceforth from today onwards, every Wednesday (when circumstances permit) I plan on sharing a “Weekly Recipe” from my own personal collection with all of you.

Some of the recipes will be ones I’ve devised myself, others stem from repertoires of my mother and other relatives, while others still are the creations of fellow homecooks and professionals akike that I’ve gleaned over the years and come to count favourites of my own. I will strive to feature a diverse group of dishes that veer towards being both economical (aka, white truffle and foie gras pâté is not likely to crop up any time soon) and easy to prepare (though I do realize that different people have different definitions of what constitutes “easy” when it comes to cooking).

Each week one recipe will get the limelight, paired with a photo of the finished dish (if I happen to have one of my own) or, far more commonly, with a vintage image that relates to the recipe in some way (for example, if the recipe was for spaghetti sauce, I might show a vintage ad for canned tomatoes).

I know that many of my readers are avid cooks and food lovers, too, and really hope that everyone enjoys this delightful new weekly post. If you’d ever like to request the recipe for a particular food, please feel free to email me or leave a comment letting me know what you’ve got a hankering to whip up, and if I have a tried and true recipe for such a dish, I would be honoured to share it with you. (If you happen to try any of the recipes featured on Chronically Vintage, I would truly love to hear your thoughts on them.)

So without any further ado, it’s time to slip on a lovely vintage apron and dish up this Wednesday’s recipe!


Welsh Rarebit
One of the most popular dishes of the early to mid-twentieth century (and certainly one that I’ve seen in a myriad of vintage cookbooks and ladies magazines) was Welsh rarebit (sometimes simply called “rarebit” or “rarebit cheese”), a hearty, homey, wonderfully simple dish that in both comforting and energizing at the same time.

Comprised of a zippy cheese sauce poured over relatively thick slices of bread, this dish is close cousin to both grilled cheese sandwiches and croque-monsieur. It pairs wonderfully with soups (such as roasted red pepper or minestrone), salads, fresh fruit (especially apples, pears and figs), and light fair such as grilled vegetables or chicken.


{This charming vintage illustration, from Eudamonius’ Flickr stream dictates that Welsh Rarebit should always be paired with toast. Good advice, but if you’re in the mood for something a little different, this tasty, versatile cheese sauce also works terrifically over English muffins, crackers, or as a fondue style dip.}


This particular recipe is one I’ve tweaked over the years, sometimes adding fresh herbs such as basil or chives, or jazzed up further with the inclusion of (rehydrated) sundried (or oven roasted) tomatoes or pitted and sliced black olives. Some people like to include a little ale or even hot sauce in their recipes, but I’ve not tried such versions myself.

I don’t know where the original recipe came from, but a handwritten version the basis of this one appears in the first recipe collection I began (in a coiled school notebook) as a youngster, so it may have come from either my mom or one of her cookbooks. Wherever it hails from, this rarebit recipe is a wonderful dish that can be thrown together in a matter of minutes, making it perfect for meals on the go or times when unexpected lunch or dinner gets drop by.


Ingredients

• 6 slices white or brown bread of choice, provided the bread you use is somewhat sturdy (I like varieties such as ciabatta, French, and sourdough – or a luxurious spin, you can even brioche, if you fancy), cut about ¾ of an inch (2cm) thick

• 2 cups grated sharp cheddar cheese (Gruyere is also nice, if you prefer)

• 1/2 cup milk (or, if you’re feeling indulgent, cream)

• 1 tbsp unsalted butter

• 2 tbsp all-purpose flour

• ½ tsp dry English mustard (such as Colman’s) or, alternatively, ½ tsp Hungarian paprika

• ¼ tsp Worcestershire sauce (optional, best omitted if using paprika)

• Sea salt and freshly ground black pepper to taste


Directions

In a double boiler (or a heat resistant glass bowl over a saucepan partially filled with boiling water), first bring the water up to a boil and then reduce the heat (burner temperature) to medium. Melt the butter, add the flour and mustard (or paprika) and stir briskly for a few seconds to combine (thereby creating a pale roux).

Next gradually add the milk and Worcestershire sauce (if using), stirring as you add. Allow mixture to come to a gentle simmer (not a rolling boil) and thicken somewhat. Next add the shredded cheddar cheese, salt and pepper (now would also be the time to include ingredients such as herbs, if you were using them), stirring moderately until the cheese had melted and the sauce has thickened to a consistency reminiscent of hollandaise sauce.

Meanwhile as the cheese sauce is nearing completion, toast the six slices of bread. Once cheese sauce is ready and the bread is toasted, divide the toast between three plates (two slices per serving) and spoon (or ladle) the sauce equally over each portion of toast. Serve and enjoy immediately :)

Makes three servings (two slices of bread each), or however many you wish to divide up between the six slices of bread.

Bon appétit!