Classic 1950s Mushroom Rice Pilaf is a great summer staple

✯ Day 229 of Vintage 365 ✯

 

Summer has so many exquisite tastes, from succulently sweet peaches to tantalizingly tart lemonade, sun-kissed tomatoes and freezing cold ice cream. Whole cookbooks could be - and have been, in fact - devoted to the boundless wonders of summer's harvest and the dishes we turn to most at this sizzling time of the year.

One flavour that I associate with summer - amongst so many marvelous ones - is that of bell peppers. I can't say as though I recall having them grow in our garden (or the gardens of my grandparents) when I was little (that was more the realm of peas, beans, corn, zucchini and carrots), yet summer - and moreover August - seems to make me pine for the taste of bell peppers in all their rainbow of hues and varying degrees of sweetness.

If I stop and ponder why this is, part of the reason may be that I associate peppers with Mexican and Tex-Mex foods, where they are a common workhorse of an ingredient.

Growing up, "Mexican night" was amongst my very favourite ethnic food meals and when it happened to take place, as it did at least a couple of times a year, in the summer all the better. We could load up our tacos and burritos inside with the fixings my mom laid out - piles of crisp lettuce and juicy toms, seasoned meats, bright orange cheddar, zippy salsa, filling refried beans, tangy sour cream - and then take our plates outside to eat in the backyard, loud notes of Gipsy King songs wafting from the black boombox.

Today's recipe for Mushroom Rice Pilaf starts out on the plain side, but is by no means boring. It's delicious as it, but could so easily be jazzed up in any number of ways.

You could put could certainly put a Mexican spin on it, or go into the direction that the canned tomatoes naturally lead and give it an Italian note. Toss in some seasonings, cheese and breadcrumbs and it's Spanish rice. Ditch the tomatoes, add carrots (and/or baby bok choy), soy sauce, sesame oil, ginger and cilantro or green onions (scallions) for an Asian inspired pilaf that’s sure to draw rave reviews.

{Teaming with lots of delicious vegetables like bell peppers, onions and tomatoes, this classic, quick-to-prepare Mushroom Rice Pilaf recipe from 1952, is an awesome standby to have on hand, always ready to pair with other dishes or serve as an all-in-one meal.Click here for a larger version of this lovely rice recipe, which comes by way of Charm and Poise on Flickr.}

 

Like rice its very self, pilafs are endless versatile. I eat a lot of rice (due in part to the fact that I cannot have foods with wheat or gluten, and also just because I adore rice to no end!), and make some form or pilaff or other similar rice and mixed ingredient dish at least once a week.

I love that dishes like this mushroom pilaf take relatively little time and do not require you to turn on the oven, which is a massive plus during these scorching hot days of August.

Vegetarian (vegan if you use a vegan oil or margarine in place of butter), this dish would be wonderful for a buffet or potluck table. You can add meat, seafood, grilled vegetables or even some dried fruit or nuts to help elevate from a side dish to a full-on meal.

So, we work our way through the middle of August, I'm all to happy to give into my capsicum cravings (especially since they're such a stellar source of vitamin C) and whip up this 1950s mushroom rice pilaf, with it's crisp, delightful green peppers, for dinner tonight. Yum-yum!

Quick and delicious 1940s Chuck Wagon Beans recipe

✯ Day 152 of Vintage 365 ✯

Over the years I've developed, picked up or adopted from my youth many dishes which I know by heart inside and out. I don't open a cookbook or go searching online for a recipe when I make them, they're ingrained like the groves in a well worn wooden spoon in my mind. I'm sure many of you have your own reserve of such tried and true, deeply beloved recipes, too.

One that floated into the reportraire last year is a quick-as-flash, very paired down version of vegan chilli that I came up during the dog days of summer, when my husband and I wanted something filling, but devoid of hours spent melting over a hot stove in an even hotter, cramped apartment kitchen. I call the dish, rather un-fussily, Mexican Beans.

It's a simple concoction of kidney (red or white - the mister prefers red, I veer towards white) or black beans, tomato sauce, a little water, diced onions, fresh tomatoes, bell peppers, crushed coriander seeds, bay leaf, sea salt and black pepper, and chilli powder - all of which is cooked together for 20-30 minutes, until the beans have softened and the flavours of the sauce married beautifully.

Neither of us are big fans of spicy dishes, but you could certainly add some fresh or canned chilli peppers as well, if you wanted. To keep this dish on the low fat and calorie side, I don't use any oil, butter, meat or cheese (excluding these ingredients also means it's even easier to whip up a pan of Mexican Beans with store cupboard and a few fresh produce ingredients alone, making it a very economical dish to boot!), but you certainly could (some sharp cheddar grated over top would be a lovely touch).

Recently on Flickr I spotted a somewhat similar recipe from 1948 (which includes ground beef, garlic and little bit of drippings or shortening) that also cooks up relatively quickly (much quicker than the duration for which I generally cook my full-on chilli con carne, which is usually for nothing less than three hours over a low simmer) featuring Hunt's Tomato Sauce called (rather charmingly in a nod to the Western trend of the 40s and 50s) Chuck Wagon Beans.

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{Click here for a larger version of this stick-to-your ribs vintage Hunt's tomato sauce, ground beef and kidney bean recipe, which comes by way of clotho98 on Flickr.}

On this first day of June, with summer already in full swing (temperature wise!) for many - and soon to be here for more still - I thought this super easy bean recipe would be a fun one to share for those days when you want a warm meal, but don't want to pass out from heat stroke after cooking for hours in the kitchen!

Pair it with a salad of  straight-from-the-fridge greens, zesty radishes and cooling apple slices, your favourite bread (or cornbread), and an icy drink and you’ve got a meal that’s filling, healthy and a snap to put together any day of the week.

I hope that this vintage recipe post finds you each doing terrifically and gearing up for an awesome sixth month of the year. Happiest June wishes, and summertime cooking, my wonderful friends!

Super easy 1940s salmon cakes recipe

✯ Day 117 of Vintage 365 ✯

 

By modern standards, today's featured vintage recipe may seem a little on the plain side (and I'm the first one to admit it could use some jazzing up care of a few spices and fresh herb - and perhaps a squeeze or two of lemon or lime juice).

However, something about the fact that it's so simple, so unfussy and free of judicious quantities of mayonnaise/gelatine/Spam/capers (thought capers might be quite nice here, actually)/some variety of creamed soup or other highly common vintage diner recipe ingredient makes it seem nearly modern (save until you read through to end and see that these unpretentious salmon cakes are served on pineapple rings).

Hailing from the 1940 edition of the Better Homes and Garden cookbook (and sourced via Eudaemonius superb Flickr stream), the backbone of this seafood recipe is one that really stands the test of time. Salmon cakes (aka, salmon patties), whether whipped together with canned or fresh salmon, are a wonderful, very quick-to-toss-together recipe that pairs excellently with a crisp salad full of tangy spring greens, and should you feel in the mood for heartier fare, a side of sweet potato fries goes down an absolute treat (as those lovely folks in the UK like to say).

While I'm all for trying vintage dishes exactly as they're (no matter how eyebrow raising! ) the first time around, the modern chef in me would be inclined to tweak this straightforward salmon cake recipe just a smidge, adding in some fresh chives (or dill) and parsley, a teaspoon or two of cream (to help keep the cakes moist), and the aforementioned citrus juice (if you were craving a little heat, some Thai chili sauce - perhaps swirled into icebox-cold crème fraiche - would be a splendid dip for these yummy seafood cakes).

{Click here for a larger version of this timeless 1940s salmon cake recipe.}

 

No matter how you dress them up or down, it's hard to fumble when it comes to salmon (or for that matter, crab) cakes. They're one of those from-the-sea foods that I've found even folks who aren't particularly keen on fish generally enjoy.

Why not pick up some lovely fresh boneless salmon and give these classic vintage fish cakes a spin for your next weekend lunch or diner on the patio (actual seafront view option, but all the more fantastic if you can come by it! ).

 

Bon appétit!

Wonderful Wednesday Recipe: Broiled Green Onion and Cheddar Cheese Puffs

While it’s definitely the season to be jolly, we’ve also reached one of the best times of the year to throw a cocktail party, put on a lavish fete, or simply invite a few cherished friends over for a cozy evening of hearty food and rousing conversation.

Earlier this week my dear sister and I were chatting about foods that might work well for an upcoming wine and appetizer party that she’s holding in a few days. My mind instantly raced to thoughts of soothing, earthy, rich (yet in no way overpowering) autumn and winter flavours, such as dishes featuring root vegetables, warm spices (nutmeg, cloves, paprika, cinnamon), dried fruits, nuts, dense, flavourful breads (walnut, pumpkin, rye); grains (wild rice, barley, buckwheat), fennel, figs, apples, and (given its natural affinity with wine) cheese.

Reflecting on some of my favourite tried and true appetizer recipes (many of which have a delightful vintage feel to the ingredients they include), I knew that I had to share this simple, scrumptious, easy-as-can-be recipe for green onion infused cheese puffs with my sister – and with my readers, as I know many of you have your own upcoming parties to plan menus for, too.

This recipe is wonderfully fast to throw together, can be multiplied to your heart’s content (though you may want to prepare it in batches, as it really is best when served straight from the broiler). You can vary the cheese to suit your tastes and menu (just stick with a firm cheese that has a bit of flavour to it – fontina, gouda, emmental, or gruyere would all make splendid choices if you wanted to try something other than Swiss or cheddar cheese), as well as play with various seasonings and additions (just keep the overall weight of anything you add to the mixture somewhat light, so that the mixture can still poof up under the broiler).



{Yum, yum, yum cheddar cheese pairs magnificently with apple pie – as shown in this vintage ad from 1956 – and it also takes center stage in today’s recipe, where it’s paired with egg whites, green onions, bell peppers, and light seasonings to create a winning holiday party appetizer. Vintage Armour Cheese ad via Vintage Ads and Stuff.}


This classic dish (which is somewhat redolent of another fabulous retro cheese and bread recipe: welsh rarebit) makes a great dinner (or wine tasting) party starter, as well as smashing first course or light lunch when paired with a salad or soup. Give it a try this holiday season and I bet it become one of your go-to Christmas party appetizers as well! :)




Broiled Green Onion and Cheddar Cheese Puffs


Ingredients

• ½ cup mayonnaise (can use eggless vegan mayo, if desired)

• 2/3 cup shredded Swiss or aged cheddar cheese

• ¼ cup chopped green onion (or fresh chives or leeks)

• ¼ cup chopped green bell pepper (optional, but it really adds a lovely crunch)

• ½ tsp worcestershire sauce (could use Tabasco/sweet chilli instead, if desired)

• 2 egg whites, stiffly beaten

• Freshly ground black pepper (to taste)

• 8 slices toasted hearty brown bread (such as pumpernickel or rye)



Directions

Turn on oven and set to broiler.

In a medium sized mixing bowl combine the mayonnaise, shredded cheese, green onion, green pepper, worcestershire sauce and black pepper; mix well so that all ingredients are thoroughly blended together. Fold in the (previously stiffened) egg whites and stir lightly to combine.

Spoon an equal amount of the cheese and egg white mixture onto each of the eight slices of bread. Place bread on a non-stick baking sheet and place under the broiler until the cheese and egg mixture has puffed up and turned golden brown (about 4 minutes – watch carefully, as it’s very easy to burn things cooked under the broiler).

Serve cooked cheese puffs immediately (can keep warm under a layer of tinfoil for a few minutes, but the cheese and egg mixture will deflate a bit and the bread may soften slightly – the sooner this dish is served, the better).


Makes 8 appetizer sized portions or served 2-4 as part of a meal

Bon appétit!

Wonderful Wednesday Recipe – Scalloped Tomatoes

Sometimes the name of this recipe raises a few eyebrows, but if you’re a fan of scalloped potatoes or onions, or like stuffed tomatoes, than there’s a good chance you’ll enjoy the simple, beautiful vegetables flavours in this old fashioned dish.

A classic amongst farmers and those with home gardens alike, this inexpensive casserole recipe can be whipped up with just a few simple ingredients, yet is an absolute treat. Easily made vegetarian/vegan by swapping the butter for vegan margarine, this dish is wonderful for crowds (it multiples like a dream) and has been a hit, in my experience, with dinner guests of all ages.


{This colourful vintage ad from 1960 from Del Monte Stewed Tomatoes almost looks as though it could be for the very scalloped tomato recipe in this post! :) Image via jackie121467’s Flickr stream.}


Let your imagination run wild with this versatile recipe by adding in fresh herbs, different veggies (for example eggplant instead of celery or leeks in place of onions), or even tossing some of your favourite cheese in with the bread crumb topping.

Flavourful, filling (but not heavy), and perfect with an utter myriad of other foods, this delicious recipe bursts with summertime flavours, yet is equally satisfying on the chilliest of winter days.



Scalloped Tomatoes


Ingredients

•1 19oz (540ml) can of stewed tomatoes, chopped into quarters (if desired, they can certainly be left whole)

•3 tbsp white, yellow or red onion, finely chopped

•1/4 cup green (bell) pepper, chopped

•3 tbsp celery, finely chopped

•3 tbsp flour

•4 tsp white sugar

•1 tsp kosher or sea salt

•1/2 tsp freshly cracked black pepper

•2/3 cup soft bread crumbs (easily made from a loaf of day old bakery bread)

•2 tbsp butter (or vegan cooking margarine)



Directions

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

In a medium or large mixing bowl combine the stewed tomatoes with all the other vegetables. Mix the flour, sugar, salt and pepper together in a separate bowl and add to the vegetables, stirring well to coat.

Grease a 1 1/2 to 2 quart (6 to 8 cup) baking dish; add the vegetable mixture, spreading it out evenly. Top with the bread crumbs and dot with butter. Bake for 45 minutes or until the top has reached desired degree of lovely golden brown doneness.

Allow to cool for at least ten minutes before serving, then bring to the table and dish up as the fragrant scent of warm bread crumbs and roasted tomatoes wafts invitingly through the air.


Serves 3 to 4 people as a side dish

Bon appétit!