They tend to favor heavy, bland, Midwestern/Northeastern Food (sweet cornbread! Blargh!). In general, I'm suspicious of the "America's Test Kitchen" cooking philosophy. If I do end up getting it, I think I'll be penciling in a lot of reduced sugar and fat measurements. It looks yummy and nothing in it appears to be difficult to make, but I sort of doubt I need another dessert-laden fat-sugar-carb cookbook. I checked this out from the library but the jury is still out on whether or not I'll buy my own copy. Hmmm, guess I'll have to try most of them! Maybe not the Mile High Bologna Pie (but may substitute the meat! Maybe moose sausage? Keep it heritage.) However, there are many more recipes that I have known about but never had.Īnxious to try: 7-Up Cake, Monkey Bread, Pioneer Bread, Just Chicken Pie, Glazed Pork with Caramelized Pears and Sweet Potatoes. I am so thankful that there are conversion charts! As an older Canadian, I speak Fahrenheit, quarts, tablespoons and pounds much better than what I call "metricese"! And of course almost all my recipes are older than our metric.īesides Wacky Cake, I remember having eaten: Chocolate Mayonnaise Cake, Red Velvet Cake (earlier recipe) and Hot Milk Cake. Since I reviewed an advance copy, I assume in the final printing those gorgeous photos will be in colour! And who would not be interested in a recipe called "Naked Ladies with their Legs Crossed"! Unfortunately, I have not made any of these recipes yet (not recently at any rate, but having made them in the past and comparing the recipes I have no doubt whatsoever that they will be excellent and turn out as expected). I found the Notes very helpful & consistently beneficial, and also loved the stories. Also, a lot of wartime recipes got "Lost" once sugar was once more available, and many of these recipes, though sweet, did not use a lot of sugar. Having been subjected to such things as "Tripe & Onions" during the hard times (don't worry, this is one lost recipe that is not included), I'm not surprised that most of the recipes are sweet. A lot of the recipes have withstood time, such as Wacky Cake, which I think still shows up here and there. I was a little surprised that "Mock Duck" wasn't one that was submitted, we ate that a lot when we were young. The Creole sauce can be made through step 4 and chilled for up to four days, or can be frozen for up to a month.I LOVE this book! I found many old recipes that I remember from my childhood. The spicy Creole sauce has layers of flavor built on a foundation of the Cajun flavor trinity- onion, celery, and green bell pepper-mixed with garlic and sautéed in butter until tender. (The soufflé is still on the Commander's Palace menu today.) On a visit to New York City in 1984, Lagasse visited the F&W test kitchen and shared several recipes, including his shrimp Creole, a dish that stands proudly on its own when served over steamed rice, but which Lagasse used as an accompaniment to chicken-and-shrimp jambalaya. Lagasse was a master of "haute Creole" cooking, a complex blend of Creole and Cajun with signature dishes such as baked redfish en papillote and bread pudding soufflé. In a pinch, use a store-bought pie crust.īefore he was a television food mega-star, Emeril Lagasse made a name for himself as the chef at the legendary Commander's Palace in New Orleans, arguably the city's best restaurant at the time. Soltner described the food of his native Alsace as based on "very good dry white wines and wonderful regional produce." This pie makes a simple, elegant, and satisfying weekend lunch paired with a chilled bottle of Alsace wine and a green salad. This is home cooking at its best, from one of America's most revered French chefs. Wolfert noted how strongly Soltner felt while preparing the tart, with "pleasure and nostalgia plainly visible on his face." The secret to the flaky pâte brisée is the single turn made with the dough in step 2.
Soltner opted to recreate his mother's outstanding potato pie, which Wolfert said was "a simple thing, yet elegant." It consisted of a flaky pâte brisée filled with thinly sliced potatoes, bacon, hard-cooked eggs, herbs, and crème fraîche. Included was André Soltner, then the chef at the legendary Lutèce in Manhattan. In February 1979, Paula Wolfert penned an article about great Alsatian chefs cooking their mothers' food.
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