HAPPY THANKSGIVING, MY FRIENDS!

 So many of us are staying home this year due to Covid-19, and a number of friends aren't excited about fixing a big turkey dinner - for two people.  Not a problem here - even when we've gone elsewhere in the past, I still return home to make a turkey dinner for the two of us.  We love the leftovers! 

Following are two vintage postcards.  The first is a menu of a "Grand Dinner In Honor of Thanksgiving" featuring oyster stew, fish, turkey, sweet potatoes, crisp celery (glad to hear it wasn't wilted celery!) and for dessert, apples and pumpkin pie with coffee.   I like that the menu also includes the "Toast" - "Let Thanksgiving pleasure Be memories best treasure."  Good thought!

This card would have been published in about 1910.

Because of Covid-19, air travel is NOT advised.  Thus, the following postcard is particularly fun.  It was given to United Airlines passengers on Thanksgiving Day 1964.  Printed on the back:  "Thanksgiving Greetings from aloft...aboard a United Air Lines Mainliner, Thanksgiving Day, 1964."  It is also noted that United Air Lines was "The Airline of Sports Champions."  Who knew?!?  

For the flight, passengers were treated to shrimp cocktail, wafers, roast Vermont turkey, cornbread stuffing, giblet gravy, glazed sweet potatoes, buttered green peas, crisp roll, cranberry sauce, mayonnaise dressing, pumpkin tartelette and tea.  What a meal!  

Here is a random cartoon to follow these big meals.

Despite the many, many problems we're facing now, Thanksgiving is a good time to remember the good things we have in our lives - big and small.  A few thoughts for you to reflect on this particular Thanksgiving Day:

*  Enjoy the little things in life, for one day you may look back and realize they were the big things.

*  Life is a continuous process of getting used to things we haven't expected.

*  When life gives you 100 reasons to cry, show life that you have 1,000 reasons to smile.

*  A positive attitude is a magnet for positive results.

*  Whether you think you can or think you can't, you're right.

*  The pessimist complains about the wind; the optimist expects it to change; the realist adjusts the sails.

*  The grass isn't greener over there.  It's greener where you water it.

*   Life is a bumpy road, and laughter is your best shock absorber.

HAVE A WONDERFUL THANKSGIVING DAY EVERYONE.  ENJOY THE VARIETY LIFE HAS TO OFFER.   LOVE, ADINA

CHRISTMAS MENUS on vintage postcards.

Grace, Kindness, Good Cheer... I hope all of these are on your menu, not only for Christmas but all year long.  

Thinking about food, though, consider the following menu for Xmas Dinner at the U.S. Naval Hospital in New York in the year 1918.  

Nearly 100 years later this menu (without the cigars and cigarettes!!) will be served in many, many American households this Christmas.  

This was an important time on the world scene.  Consider:

Historical Events for December 1918

4th - US President Woodrow Wilson sails for Versailles Peace Conference in France, 1st President to travel outside US while in office
9th - French troops occupies Mainz
13th - US army of occupation crosses Rhine, enters Germany
15th - American Jewish Congress holds its 1st meeting
16th - German troops evacuate Finland, give over Kiev in the Ukraine to revolutionary forces and pull back from Estonia as Bolshevik forces move in
17^th - Workers' and soldiers' councils take control of German government in Berlin, until elections in January selects new national assembly
20th - The Allies turn their attention to Bolshevik expansion in the East, landing troops in Crimea and Latvia
26th - After spending Christmas with American troops in France, Wilson goes to London for preliminary discussions about the forthcoming peace conference
27th - The Great Poland Uprising against the Germans begins.
30th - John E Hoover decides to be called J. Edgar Hoover 

Consider how times have changed.  

HAVE A HAPPY AND BLESSED HOLIDAY SEASON.

NORWEGIAN FOODS - FISKEGROT (FISH PUDDING) - COOKING CLUB

Today was my turn to host our cooking club.  I picked the theme - Norwegian Foods - after attending a Byerly/Lunds cooking class on Scandinavian foods that included a delicious pear tart.  Here was our menu:

*  Appetizer - Marinated Edam Cheese (Marinert Edamerost) {We didn't have this but we had a nice substitute of smoked salmon with cream cheese & dill on sweet potato chips.}
*  Soup - Norwegian Spinach Soup
*  Side Dish - Andreas Viestad Onion Pie with Jarlsberg & Thyme
*  Salad - Frisee Salad
*  Main Entree - Fish Pudding (Fiskegrot) with Norwegian White Sauce
*  Side Dish - Andreas Viestad New Potato Salad with Herbs & Green Beans
*  Dessert - Country Style Pear Tart

All of the recipes turned out great.  If you want any of them, just let me know.

I made the Fish Pudding.  Yes, it sounds strange, but I understand it is a very typical Norwegian dish.  And, in the end, it was quite tasty and I will definitely make it again.  It is also incredibly easy to make and would make a good (and unusual) dish for guests.

FISH PUDDING (FISKEGROT) 
*  2-1/2 pounds fresh cod
*  2 tablespoons potato starch
*  2 teaspoons salt
*  White Pepper
*  Dash of ground nutmeg
*  2 eggs
*  1/3 cup butter, room temperature
*  1/2 cup warm cream
*  1 cup warm milk (whole)
Place the fish in a food processor and process until smooth.  Remove it to the bowl of an electric mixer.  Add the potato starch, seasonings, and the eggs, one at a time, beating thoroughly.  Add the butter; warm the cream and milk in the microwave; then add it to the mixture.  Beat all until light and fluffy.  Place the mixture in a buttered casserole dish.

 Cover with foil, then place the pan in a larger plan of hot water.

Bake at 350º for about 1 hour.
Serve with Norwegian White Sauce.  Or you can serve it with fried onions.

NORWEGIAN WHITE SAUCE
*  2 cups whole milk
*  1 small onion, chopped
*  1 bay leaf
*  1 dash cayenne
*  4 tablespoons butter
*  3 tablespoons flour
*  salt
*  white pepper
*  1/2 cup frozen sweet peas, cooked (or more)
*  fresh chopped dill to taste
In a medium sauce pan simmer milk on medium-low heat.  Add the onion, bay leaf and cayenne.  Simmer for a few minutes stirring constantly to prevent scorching.  Strain the milk into a bowl and discard the onion and bay leaf.  Melt the butter in the sauce pan and whisk in flour until thick.  Stir in the milk and simmer until the desired consistency is reached.  Sauce will thicken as it stands.  Add salt and pepper to taste.  Stir in peas to heat through.  Add dill.  Serve over Fiskegrot.

It was a challenge coming up with place settings that were Norwegian.  This was the best I could do.  See the guy on the cart?  I'm saying he's Norwegian!

MENUS ON VINTAGE POSTCARDS.

Here is a little tour of the cuisines of France, "Ranch", and China via vintage postcards.

This first postcard shows original artwork, all pen and ink.  Notice the date on the lower right side as July 18, 1915.  Do you know French?  Please interpret this for all of us.  Here's what I think the menu consists of:  hors d'oeuvres, beef  Zossen (?), peas and potatoes Douvellas (?), ham, salad (perhaps ham salad?), pineapple pudding and desserts.  Sounds good to me!



















Next, we have "Country" cuisine from the Old Hearst Ranch in Pleasanton, California.  What I really enjoy about this menu are the prices.  Imagine paying $2.50 for "Roast Ranch Turkey - Walnut Dressing; Dude Ranch Breakfast and Radio Show and Colorful folk dancing exhibition and guest participation".  While they advertise this as a dude ranch with country food, Thursday night features German foods, and Friday night features Indian food.  I'm also showing the back of this postcard since I love the woman on the back with the beach ball.

Finally, below we see Chinese food on a vintage postcard.  The full menu costs only $1.25!  It sounds like a delicious meal!  On the back of the card it states: "Visit our Cafe equal to a trip to China."  The restaurant was located in San Francisco.

I hope you have enjoyed these few little menus.  

MORE MENUS ON VINTAGE POSTCARDS

We're leaving shortly for a trip to India and making air arrangements has been tricky!  As you can imagine, the flight to Delhi is LONG; and long flights today range from "no fun" to "excruciating."    It wasn't always that way!   Take a look at the food that was served on United Air Lines flights!  Oh, for the good old days!

On the back of the card it says "Landmark of Chicago's famous Michigan Avenue is the floodlighted Wrigley Building.  United Air Lines offers more than 90 flights a day to and from Chicago."

On the back of this card it says "While 'old man winter' sleeps away the summer atop Oregon's Mt. Hood, near Portland, rhododendrons bloom in the gardens below.  United Mainliners offer direct service to fourteen Pacific Northwest cities, including Portland."

"Beautiful Waikiki Beach with Diamond Head in the background.  Hawaii is only hours away via United's luxurious first class Red Carpet or economical Air Coach service to the Islands."

Interesting menus!!!

DIET MENU

Anyone who knows me knows that I've been collecting vintage postcards for years!  One of the categories that I collect are "menu" cards.  After indulging over the holidays, it is time for me to get going on a diet.  I pulled out this postcard to help me plan my diet meals.  Take a close look!

I think that if I follow this diet closely I should be able to lose the necessary pounds!  LOL!!!

COOKING CLUB HOLIDAY LUNCH & ORANGE-CHICKEN CUPS

One of the most fun lunches our cooking club has is the holiday lunch in December.  The theme is appetizers but we also included soup and  holiday cookies.  Sounds great, right?!

Here are some photos to get you hungry!

Hummus Dip & Pita Bread.

Filled Puff Pastry.

Spicy-Orange Chicken Cups.  Recipe below.

Mushroom & Goat Cheese in Phyllo Cups.

Leek Torte.

Baked olives.

Fruit & Mascarpone on puff pastry.

Hungry yet???

If you want the recipe for any of these appetizers, let me know.  I'm sure the cooking club members would be happy to accommodate your request.  Otherwise, here is the recipe for the Orange-Chicken Cups, shown above on the red plate.

SPICY ORANGE-CHICKEN CUPS.  Makes 16 appetizers.
Source.  Bake-off entry from Paula Naumann of Sleepy Eye, Minnesota.
*  1 teaspoon sesame oil
*  1/2 pound skinless chicken breast, cut into 1/4" pieces
*  4 medium green onions, sliced (1/4 cup)
*  1/3 cup sweet orange marmalade
*  1 teaspoon soy sauce
*  1 teaspoon cooking sherry
*  1/2 teaspoon garlic powder
*  1/2 teaspoon crushed red pepper flakes [I used 1/4 teaspoon ground chipotle pepper.]
*  1 (8 oz.) can refrigerated crescent dinner rolls (8 rolls)
*  1 teaspoon sesame seeds
     In nonstick skillet, heat oil over medium heat.  Add chicken and onions; cook 3 minutes, stirring frequently.  Lower heat to medium-low; stir in marmalade, soy sauce, sherry, garlic powder and red pepper flakes.  Simmer uncovered for 5 minutes, stirring occasionally until sauce is thickened and chicken is no longer pink in center.  Remove from heat.
     Meanwhile, unroll dough into 4 rectangles.  Cut each rectangle into quarters by making another diagonal cut to the perforation to make a total of 16 triangles.
     Heat oven to 375º.  Lightly spray 16 mini-muffin cups with no-stick cooking spray.
     Press largest part of each dough triangle in bottom and up side of muffin cup, leaving triangle points extended over cup.  Fill each cup with about 1 tablespoon chicken mixture.  For each cup, slightly stretch points of triangles to make longer; twist points together and place on top of filling.  Spray shaped rolls lightly with cooking spray; sprinkle with sesame seeds.
     Bake 11 to 19 minutes or until golden brown.  Carefully remove from pan to serving plate.  Cool 5 minutes before serving.  Serve warm.

A JULIA CHILD MEAL

It was my turn to "host" our cooking club so I pulled out my Mastering the Art of French Cooking by Julia Child and selected a menu of recipes.  Here was the menu:

*  Algo Bouido (Garlic Soup)
*  Bouchees Parmentier au Fromage (Potato Cheese Sticks)
*  Celery Root Remoulade
*  Gratin Aux Fruits de Mer (Gratin of Seafood)
*  Epinards A La Basquaise (Gratin of Spinach and Potatoes)
*  Carottes Glacees (Glazed Carrots)
*  Clafouti (Fruit Flan)

On Thursday, everyone arrived for our lunch with their dish.

 Garlic Soup with Potato Cheese Sticks.

Celery Root Remoulade.

 Glazed Carrots.

 Gratin of Spinach and Potatoes.

 Gratin of Seafood.

Apple Clafouti.

As we know, Julia Child spent years perfecting her recipes for American cooks.  Despite her best efforts, some of us found it necessary to tweak the recipes to achieve a better outcome.    All in all, this was a delicious meal!  Thank you, Julia!

If you want any of the recipes, please send an email request to me at:   www.foodie-bee@mail.com

CHEFS' ABODE - MAPLE-CAYENNE BACON

A new cooking school, Chefs' Abode, recently opened at 805 Sibley Memorial Highway in Lilydale.  www.chefsabode.com

To spread the word, they offered an online coupon for a discount on a cooking class.  Lucky for me, my niece, Colette, purchased two for us to use together.  On Sunday we attended our participation class:  "Holiday Brunch at Home."  Here was the menu:
*  Belgian Waffles
*  Dried Cherry Scones
*  Roasted Vegetables
*  Roasted Vegetable Frittata
*  Parmesan Croustades
*  Hash Browns
*  Maple-Cayenne Bacon
*  Roasted Apple Bourbon Bread Pudding with Pecans

What a fun way to blow my low-carb diet!

If you want any of these recipes, just let me know and I'll post them.  In the meantime, I know I have some bacon-lovers out there who read my blog so I thought I'd share the bacon recipe with you.  This is outstanding!

MAPLE CAYENNE BACON
*  1 pound bacon
*  1/4 cup pure maple syrup
*  1/8 teaspoon cayenne pepper
Preheat oven to 375ºF.  Line a rimmed baking sheet with parchment paper.  In a small bowl, stir together the maple syrup and cayenne.  Place the bacon in a single layer over the parchment, and with a pastry brush, brush the bacon slices with syrup.  Bake for 15 to 20 minutes until bacon is cooked but not crisp.

EASTER FLOWERS AND A RECIPE: MUSHROOM & BELL PEPPER SAUTE

I hope you had a delightful Easter or, simply, a beautiful day to celebrate the fact that Spring has sprung!  It was my first day working in the garden since last October when I planted 170 (or so) bulbs.  Fortunately, the planting was a success!

For our Easter dinner we had roasted leg of lamb, pureed celery root, a mushroom and bell pepper saute, and a piece of white cake with chocolate frosting (complete with a chocolate bunny, green sprinkles for grass, and colored chocolate malted "eggs").   Following is the recipe for the veggie dish.

MUSHROOM AND BELL PEPPER SAUTE.  Serves 4.
*  3 tablespoons butter
*  1 large red bell pepper, cut into bite-size triangles
*  1 large yellow bell pepper, cut into bite-size triangles
*  4 ounces of baby portobello (crimini) mushrooms
*  1 tablespoon of fresh tarragon, chopped or 1 teaspoon of dried, crumbled
*  Salt & pepper to taste
*  Feta or Goat Cheese crumbles
Melt butter in a heavy large skillet over medium heat.  Add bell peppers and saute until tender, about 8 minutes.  Stir in mushrooms and tarragon (if using dried).  Saute an additional 5 minutes.  Mix in fresh tarragon (if using fresh), salt and pepper.  Continue to cook one minute.  Sprinkle with cheese crumbles and serve.

LATIN FIESTA: BASIL-SCENTED CORN AND PUMPKIN BAKE.

Yesterday was our cooking club's lunch and my task was to develop the menu and to make the main dish.  I chose recipes from "Fiesta! A Celebration of Latin Hospitality" by Anya Von Bremzen, a book filled with great, flavorful recipes.  Here was the menu:

*  Lemony Avocado Dip served with taco chips (recipe includes hard-boiled eggs)
*  The Latino Big Salad (my favorite of this menu)
*  Drunken Chicken with Papaya (made with dark rum!)
*  Yellow Rice with Carrots and Orange Zest (easy and tasty)
*  Basil-scented Corn and Pumpkin Bake (See recipe below; squash substituted for the pumpkin)
*  Roasted Eggplant with Parsley Sauce (easiest recipe of this menu)
*  Caramel-Pineapple Cheesecake (similar to flan but made with cream cheese and pineapple)

Our group's favorite of the recipes was the following, which we concluded would be a good Thanksgiving dish:

BASIL-SCENTED CORN AND PUMPKIN BAKE.  Serves 6.
* 5 cups corn kernels (ideally, fresh or frozen thawed)
* 2 cups whole or skim milk
* 3-1/2 tablespoons unsalted butter
* 1 cup finely chopped onion
* 2 cloves garlic, minced
* 1 large green bell pepper, cored, seeded and finely chopped
* 3 medium ripe tomatoes, blanched, peeled, seeded and finely chopped
* 1/2 pound fresh pumpkin or butternut squash, peeled, cut into chunks, and grated by hand or in a food processor (NOTE:  Barb used butternut squash, not pumpkin)
* 3/4 teaspoon sugar
* Salt and freshly ground black pepper, to taste
* 3 tablespoons slivered fresh basil leaves
* 2 large eggs, beaten
* 2 tablespoons freshly grated Parmesan cheese
Instructions:
1.  In a food processor or blender, process the corn with the milk to a medium-fine puree.
2.  In a large, heavy saucepan, melt the butter and saute the onion, garlic and bell pepper over medium heat, stirring, until the onion is translucent, about 5 minutes.  Add the tomatoes and cook, stirring until they are reduced to a puree, about 10 minutes.  Stir in the corn and pumpkin and bring to a simmer.  Cook over very low heat, stirring often with a wooden spoon, until the mixture begins to thicken, about 20 minutes.
3.  Preheat the oven to 325º F.
4.  Transfer the mixture to a medium-size ovenproof casserole, and stir in the sugar, salt and pepper to taste, the basil and the eggs.  Bake for 20 minutes.
5.  Raise the oven temperature to 425º.  Sprinkle the top with Parmesan, and bake until the top is lightly golden and bubbly, about 12 minutes.

If you want the recipes to any of the other dishes, don't hesitate to ask!

COOKING CLASS AT KITCHEN WINDOWS, UPTOWN. SMOKED SUNDRIED TOMATO SPREAD WITH GRILLED BAGUETTE

Every year Lindquist & Vennum hosts a party for the new summer associates who will be working with the firm along with others who are involved in the management of the firm, and their spouses.  Last year it was at our house; this year it was at Kitchen Windows in Uptown where we all participated in a cooking class on grilling.  The menu was: 
*  Smoked Sundried Tomato Spread with Grilled Baguette
*  Grilled Risotto Stuffed Red Peppers
*  Bistecca Alla Fiorentina
*  Smashed Bagna Cada Mashed Potatoes
*  Oak Planked Tiramisu
Kevin and I were part of "Team Jamie Oliver" and we worked on the Grilled Risotto Stuffed Red Pepper.  It, naturally, was my favorite since I am a huge fan of vegies.   The recipe is rather involved, though, so I decided to share with you the recipe for the appetizer instead.  Nevertheless, if you want any of these recipes just let me know.  They were all delicious!

SMOKED SUNDRIED TOMATO SPREAD WITH GRILLED BAGUETTE
*  1 pint Hellman's Mayonnaise
*  1 pint sour cream
*  1/4 pound asiago cheese, shredded
*  1/4 pound jack cheese, shredded
*  3 oz. semi-sundried tomatoes, julienned
*  1/4 pound green onions, rinsed and sliced thin
*  4 oz. baby bella mushrooms, rinsed and minced
Preheat grill to 400º.  Combine all ingredients except tomatoes in a bowl and mix.  [The tomatoes must be added last or the cheese dip will discolor.]  Add tomatoes and mix.  Place in a grill proof dish and place in the grill.  Grill until browned and hot.  When heated, garnish with additional green onions and serve with grilled bread.

ENJOY!

COOKING CAPERS LUNCH

Our group of nine meets monthly for lunch.  One person decides on the theme, selects recipes for the rest of us to make, and makes the main entree.  There was no theme yesterday, simply recipes that the hostess put together.  The most wonderful thing that came out of the lunch, for me, was the Pink Peppercorn Thyme Soda, a refreshing non-alcoholic beverage.  See RECIPE ARCHIVE.   Next month I host and have decided on a vegetarian menu:
*  Endive With Cabrales
*  Broccoli Egg-Lemon Soup
*  Cheese-Garlic Biscuits
*  Tomato and Avocado Salad with Lime-Herb Dressing
*  Eggplant Mykonos
*  Zucchini Bread Pudding
*  Hericots Verts With Herb Butter
*  Carmelized Apple Tart with Cinnamon Custard
*  Lemon Mint Iced Tea
Some of these recipes I've made and others I haven't.  I hope it goes well!

COOKING TODAY

Today I'm getting together with a friend to help her prepare a Valentines Day meal for her husband. She's not a cook so I'll be teaching as we go. Fun! Here's the menu:

* Layered Red Pepper & Goat Cheese Stack
* Carrot Soup
* Snapper on Angel Hair Pasta with Citrus Cream (Bon Appetit, June 2002)
* Charred Brussels Sprouts with Pancetta (Thanks Colette!)
* White Chocolate Bread Pudding with White Chocolate Sauce
Let me know if you want the recipe(s).