The Photographer's Cookbook

Today's Famous Food Friday over at Lucindaville, is the old, but new The Photographer's Cookbook.  Old because the book's inception took place in 1977 when a bored worker at the George Eastman Museum, Deborah Barsel, decided to ask photographers to contribute recipes.

Before completing the book, Barsel left and over thirty-five years later, Lisa Hostetler pulled a box labeled "Photo Cookbook" off a shelf and found a treasure trove.  After some judicious editing, The Photographer's Cookbook is now in the world.

We love "artist" cookbooks and they are one of the reasons Famous Food Fridays came about. Now photographer's have their own cookbook.  As with many a "famous" cookbook, the range of recipes can be daunting.

John Gossage sent a postcard from Conrad's Colonial Steak House & Cocktail Lounge stating, "I eat out."

 Ansel Adams, Still Life, San Francisco, 1932

Contrast that sentiment to Beaumont Newhall.  Newhall was not only the first director of the Eastman Museum, he also  wrote a cooking column for a newspaper in the Rochester suburbs.  The "Epicure Corner" ran for nearly 15 years in the 1950's and 60's.  His choucroute  garnie was featured at a luncheon for James Beard and is featured in the cookbook.

Beaumont Newhall, Edward Weston's Kitchen, 1940

Imogen Cunningham offers up an unusual recipe for borscht.  We would love to see an entire cookbook where all the recipes were "storyfied" like this one.

Imogen Cunningham, My Kitchen Sink, 1947

Imogen Cunningham's Borscht

For one thing I do not consider Alice B. Toklas a GREAT cook.  Very likely her cooking contributed to the death of Gertrude and herself. Besides her beef stew cooked in burgundy, I can think only of her beautiful soups beginning with gazpacho from everywhere. I do not know how to put it, but exotic eatery is very interesting to me. I think we are all TOO addicted to salt and that we can get enough in vegetables that offer it.  We do not know the flavor of anything because we doctor it too much.  While I am on soups, I should tell you what I do for borscht.  I make a good soup of beef and meat and bones; put some fresh beets in, and when I am ready to serve it, I make it half mine and half Manischewitz (commercial bottle of borscht). I prefer it cold with sour cream.

Filled with funky recipes and great photography, we are so glad that this box of recipes got pulled off the shelf.

Dinner With Jackson Pollock

When I think of Jackson Pollock, I rarely think of food.  It's funny, but I don't think of artists as being great cooks. Maybe it is the paint-stained hands, or the chemicals, or just some weird bias on my part. Writer in the kitchen seems right but artists.... Needless to say when I saw Robyn Lea's book, Dinner With Jackson Pollock: Recipes, Art & Nature, I was intrigued.

Turns out that after a busy day of splatter painting, Jackson headed into the kitchen.

number 14 (Gray), 1948 by Jackson Pollock

Who knew?

The cookbook features recipes from Pollock, Lee Krasner, and various artist friends who hung out in the Hamptons. (The pre-99% Hamptons where struggling artists could still find a home.) Pollock and Krasner took advantage of the seafood and local produce. Much of what the pair knew of cooking came from their parents. Pollock's taste ran to the Midwestern fare ate at his mother's table. While they often hosted other artists, Stella made several appearances in the kitchen.

Lee Krasner, Stella Pollock, and Jackson Pollock.

One of the most charming items uncovered by Lea was Stella Pollock's handwritten recipe book.  A familiar site in many family kitchens. Her son built on her recipes in an attempt to become a better cook.

 

 

His biggest culinary passion was baking. Given Pollock's reputation for being erratic and boisterous, it is interesting to think that his kitchen exploits gravitate to the precision and patience required for baking. His signature baking accomplishment was his apple pie.  It won first prize at the Fisherman's Fair. It became so popular that every year, people bid to buy his pie site unseen. The recipe for the crust was written out by Stella on the back of a recipe book.

Jackson’s Prize-Winning Apple Pie

FOR THE FILLING

4 pounds granny smith apples, or any combination of tart apples
¼ cup water
1 cup sugar, or less if desired
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon all-purpose flour, sifted

FOR THE CRUST

2 ½ cups all-purpose flour
1 level teaspoon baking powder
1 level teaspoon salt
1 ½ cups cold butter
2 egg yolks, plus 1 whole egg for egg wash
½ cup cold milk, plus more as needed

To prepare the filling: Peel, core and thinly slice apples. Stew apples in a pot with the water (add enough to cover the fruit), plus the sugar and spices, until just cooked. Chill the apples in a little of the juice. When cold, sift the flour over the apples and stir gently to combine. Set aside.

Preheat oven to 450°F. To make the pie crust: Combine flour, baking powder and salt. Add butter and cut in until mixture is crumbly. Add egg yolks and mix with enough milk to make a dough. Roll out dough lightly. Place the pastry in a greased 10-inch round pie dish, allowing pastry to overhang the edge of the pan by about 1 inch; trim away excess dough, roll it into a ball, and set aside to make the top crust. Be sure there are no cracks in the bottom crust; seal them by pressing edges together with fingers. Pour the apple mixture into the pie shell and distribute evenly.

For a simple top crust, roll out the remaining dough, slide the pastry sheet onto the rolling pin, and unroll it on top of the apple pie filling. Allow top crust to overhang the edge of the pan by about 1 inch; trim away excess dough, then pinch the top and bottom crusts together all around the rim to seal the pie. Prick the top crust with a fork in about a dozen places, or slice a few small openings with a knife, to allow steam to escape. Brush the top pastry with egg wash and sprinkle lightly with a pinch or two of sugar. 

For a more elaborate lattice-style top, roll out the remaining dough, cut into ½-inch strips, and weave strips across the top of the filling. Brush the lattice strips with egg wash and lightly sprinkle with a pinch or two of sugar.

 

Place the pie in the center of oven and bake for 10 to 15 minutes, then reduce oven to 325°F and bake 25 to 30 minutes more.

Funny how something as simple as an apple pie can change the way you look at art.  Thanks to Robyn Lea, I will never look at Jackson Pollock the same way. Art and recipes! What a combo.

Audrey at Home

For most people, this is the image they think of when they think of Audrey Hepburn in a kitchen. Holly Golightly in full tiara examining the contents of her refrigerator: milk and ballet slippers.

 
Really, to look at Audrey Hepburn one might never think she ate a bite. Such a supposition has a rather sinister truth. As a child in war ravaged Holland, she suffered from acute malnutrition and came very close to starving. Some twenty-two thousand people died of hunger in Holland during World War II.

We also think of Audrey Hepburn as a movie star. Her son, Luca Dotti, says he never knew Audrey Hepburn, and vehemently denied that his mother was an actress telling those who inquired that his mother was, "Mrs. Dotti."


Recently, Luca Dotti shared the Audrey Hepburn he knew as Mum, in a lovely book entitled, Audrey at Home.  It began when a friend pulled a binder off a shelf and Dotti discovered it was a collection of recipes many that, "never made their way to our dining table."  He goes on to say,

"For in the kitchen, as in life, my mother gradually freed herself from everything that was superfluous to keep only that which mattered to her. Those are the recipes you will find  in the pages that follow  -- and the stories that go with them."

As one might suspect, the vast majority of the recipes are Italian. One might not suspect that Audrey Hepburn was a fan of junk food. Here is a recipe that combines the two.  She often ate this sitting in front of the television.

Penne with Ketchup

1/2 pound (250 g) penne or pennette
1 tablespoon (14 g) unsalted butter
2 tablespoons (30 ml) extra-virgin olive oil
Splash of Heinz ketchup or more to taste
Emmentaler cheese, grated for serving

Cook the penne in a pot with abundant slightly salted boiling water; strain when it is "al dente." In the same pot over medium heat, toss the pasta with the butter and oil, mixing for a minute or two. Turn off the heat, cover the pot and wait a few minutes more; this is called "mantecare" and leaves your pasta as smooth as silk. Pour the penne into a serving bowl and toss with a splash of ketchup, just enough to give the pasta a pinkish color. Dot the top here and there with a little more ketchup. Serve with grated Emmentaler cheese.

If you are a fan of Audrey Hepburn, this is a magical book to add to your collection. 


Here a few "extra" photos we have of Audrey in and out of kitchens real and imaginary.

Audrey Hepburn with Mel Ferrer in the rustic kitchen at their home, Villa Bethania.

Audrey in Sabrina.

Audrey in a California apartment.

Gary Cooper and Audrey on the set of Love in the Afternoon.

Feeding the Lions

 In 1942, Frank Case wrote a cookbook entitled, Feeding The Lions. It is filled with recipes from the Algonquin Hotel kitchen alongside pithy favorites from famous Algonquin diners.
The hotel was made famous by the gatherings of a witty group of writers, editors, and actors who came each day for lunch. They became known as the Algonquin Round Table or as they might tell you, the Vicious Circle.

Case managed the Algonquin, buying it in 1927.  It is Case who is credited with the first "round" table.  In the beginning, the group dined in what would become known as the Oak Room and they were seated at conventional tables as if they were any diners. As the group grew, the rectangle table became increasingly cumbersome and the the group was moved to the Rose Room where Case installed a round table.

"A Vicious Circle" by Natalie Ascencios

Natalie Ascencios' "A Vicious Circle" features many of the key players in the what has been dubbed the Algonquin Round Table.  In this illustration you will find: Robert Benchley, Franklin Pierce Adams, Robert Sherwood, Harpo Marx, Alexander Woollcott, Marc Connelly, Edna Ferber, (seated) Dorothy Parker, Harold Ross, George S. Kaufman, Heywood Broun. This lively group, supplemented by the likes of Tallulah Bankhead, Alice Duer Miller, and Donald Ogden Stewart, held court from 1919 to 1929 at Algonquin Hotel.

They began meeting after John Peter Toohey, a theatrical agent, became angry at Alexander Woollcott for refusing to write about Eugene O'Neill, one of Toohey's clients. Toohey decided to invite Woollcott to lunch as a "thank you" while secretly planning on having Woollcott made fun of.  Of course, Woollcott loved it and began regular lunch meetings that became daily events.

Case oversaw the kitchen and collected the recipes in Feeding the Lions. He attributes the title to Edna Ferber.  Ferber writes in the cookbook:

"Highly spiced dishes happen to be my particular weakness and, at the same time, on my dietary taboo list. I manage to be stern with myself, except on those occasions when I lunch at the Algonquin. After looking at all the dishes that I might and should order,I take those curried shrimps with rice that the Algonquin chef does so tantalizingly."

Curry of Fresh Shrimp

2 lbs. raw shrimp (or 1lb. cooked, shelled shrimp)
2 tablespoons butter
1 1.2 tablespoons curry powder
1/2 cup white wine
3 cups rich cream sauce

Prepare 3 cups rich cream sauce, using half cream and half milk.

Boil the raw shrimp in salted water for 5 minutes and allow them to cool. Peel and remove the dark intestinal tract.

Saute them for 5 minutes in 2 tablespoons butter, add the curry powder and the wine and simmer for 5 minutes.  Add to the cream sauce, mix thoroughly and cook for 5 minutes.

Taste for seasoning.

Serve with rice pilaf and chutney.  Grated fresh coconut and chopped toasted almonds are traditional accompaniments.

In 1987, Aviva Slesin won the Academy Award for Best Documentary for The Ten-Year Lunch: The Wit and Legend of the Algonquin Round Table.  Unfortunately, it has been out of print for years, but recently turned up on YouTube. The Alan Ruldoph film, Mrs. Parker and the Vicious Circle is a pretty good fictional depiction of the era, and an excellent look at the evolving "round" table of Frank Case.

In 1998, The Algonquin received a much needed face-lift and the Rose Room was eliminated. In 2005 the Algonquin produced a new menu incorporating many of the favorites in Frank Case's cookbook.

In this day and age one might ponder if the round table seated a truly vicious circle.  Groucho Marx, brother of regular Harpo, was never comfortable with the luncheon regulars.  A quick wit who possessed his own biting repartee, Groucho Marx said of the Round Table, "The price of admission is a serpent's tongue and a half-concealed stiletto."

Zora Neale Hurston on Florida Food

Today's Famous Food Friday features Zora Neale Hurston.  Hurston was so much more than a novelist; she was a writer, folklorist, activist, and anthropologist. Most people might remember Hurston from reading Their Eyes Were Watching God in school, but know little else. If one were ask Hurston, she would have said she was born and raised in Eatonville, Florida, but in truth, she is an Alabama girl, born in Notasulga.  Since she was just a child when the family moved to Eatonville, she probably had little memory of Alabama. Her favorite spot may have been Eau Gallie, Florida where she wrote to friend,  "Somehow this one spot on earth feels like home for me. I have always intended to come back here. That is why I'm doing so much to make a go of it."

Hurston in Eau Gallie

For Hurston, home was Florida.  In his book, Zora Neale Hurston on Florida Food, Professor Fred Opie delves into Hurston's early twentieth-century ethnographic research to examine the food of Florida that appears in her writing.  A graduate in anthropology, Hurston conducted ethnographic research with Franz Boas and worked with both Ruth Benedict and Margaret Mead.  After her death, Hurston's papers were ordered to be burned, but a friend happened to pass by the house and stopped, put out the fire and saved the collection.

Fred Opie has studied Hurston's ethnographic research and her literary works to look specifically through the lens of food. The book is loaded with historical photos that bring the period to life. There are fields of collards, enormous barbecue pits, chicken frying, church picnic, and advertising encouraging the consumption of lots of corn.

He augments Hurston's writings on food with a collection of recipes belonging to Hurston and to the African-American community from traditionally black newspapers and other period cookbooks. Opie spends special attention to the descriptions of how foods were cooked whether braised or barbecued, smoked or fried. There is also an emphasis on traditional ingredients such as cornmeal, fish, and rice and peas along with folk remedies Hurston collected. Many of the farm laborers and sawmill workers had little or no access to doctors or medical attention so plant based cures were common among workers.

In Their Eyes Were Watching God, Tea Cake is bitten by a rabid dog and his mind deteriorates from the infection. He needs a doctor but the closest one is in Palm Beach and there is no way for Tea Cake to be saved.  In her research, Hurston came across a remedy for "Loss of Mind."

Loss of Mind Remedy

Sheep weed leaves
Bay leaf
Fig leaf
Poison oak
Sarsaparilla root
2 cups water

Take the bark and cut it all up fine. Make a tea. Take one tablespoon and put in two cups of water and strain and sweeten.  You drink some and give some to the patient. Put a fig leaf and poison oak in show.  (Get fig leaves off a tree that hasn't borne fruit.  Stem them so that nobody will know.)

 We may make a big jug of this and keep it handy!

We collect cookbooks not just for a collection of recipes, but because they root us in a specific time and place. What we eat is embedded in our lives and history.  It reveals who we are.  Zora Neale Hurston's life can be found in the food of her beloved Florida.  We might never have known that if not for Fred Opie.

The Favorite Egg Recipes of Claudette Colbert and Fred MacMurray

You know that we are especially fond of egg cookbooks and of celebrity recipes. This Famous Food Friday, we have both. The Favorite Egg Recipes of Claudette Colbert and Fred MacMurray was published in a booklet form by the National Egg Board as an advertising compliment to their movie, "The Egg and I." (Yes, Virginia, we are willing to concede that these recipes are probably not the actual recipes of Fred and Claudette, but we are happy to overlook such notions.)

In 1947, Claudette Colbert and Fred MacMurray stared in "The Egg and I." The movie was based on Betty MacDonald's book of the same name. It was a wildly popular account of her life as a young bride on a chicken farm. When I say The Egg and I was a popular book, I mean that in less than a year it sold a million copies! The film rights were quickly sold and in 1947 the book became a movie with Claudette Colbert and Fred MacMurray.

In addition to Colbert and MacMurray, the film co-stared Marjorie Main and Percy Kilbride as Ma and Pa Kettle. (The co-stars have nothing to do with egg recipes, but I am a huge fan of Ma and Pa Kettle) Main was nominated for an Academy Award for best Supporting Actress but she lost to Celeste Holm in "Gentleman's Agreement." (It is so hard to win for comedy!) After all the publicity, practically everyone involved with the book was sued.  According to the folks down on the farm, old Mrs. MacDonald portrayed them negatively and they wanted monetary gains for being made to look foolish! And they did indeed get paid, but enough about them.


The Favorite Egg Recipes of Claudette Colbert and Fred MacMurray features introductions by the two stars, a recipe from each bearing their names, and a handful of additional egg recipes. What do they say about the egg?

According to Colbert:

"The egg is really one of the greatest boons to womankind, ranking with the sewing machine, the electric washer, the permanent wave and the right to vote."

According to MacMurray:

"The egg, for my money, is the best friend of any man ever trapped in the kitchen."

I love eggs as much as the next person, but I am not sure I would equate them with voting rights.  What a difference seventy years makes. Well we are still eating eggs, still voting, and still drinking. Of course, today we are drinking alcohol. In 1947 such drinking, especially endorsed by the family friendly National Egg Board, was frowned upon. Here is an eggy julep for you, in the truest sense of a sweet, flavored drink, as opposed to the kind that most often feature a good shot of bourbon.

Egg and I Julep

3 eggs, beaten
3/4 cup sugar
1/8 teaspoon salt
2 cups orange juice, strained
1/3 cup lemon juice, strained
Crushed ice, club soda

Blend eggs, sugar and salt. Add fruit juices. Shake or beat until sugar is dissolved. pour over finely cracked ice to fill tall glasses 1/2 full. Add club soda slowly. Stir. Serve promptly.

Feel free to add a big ol' glug of bourbon! 

Requiescat in Pace -- Colleen McCullough

Colleen McCullough died on 29  January.   She was Australia's best selling author, a neurophysiologist, and for us, a cookbook author.  She was boisterous, witty, and more accomplished than most.  So it was quite shocking and in profoundly bad taste that The Australian began her obituary, not with her remarkable gifts, but by stating she was "plain" and "overweight."  Screw them!

Take a few moments to read our Famous Food Friday on Colleen McCullough from several years ago.

A Painter's Kitchen

O'Keeffe's Kitchen Sink, Ghost Ranch, 1975  by Dan Budnik

Just when you though you had seen "everything but the kitchen sink" when it comes to Georgia O'Keeffe -- we give you Georgia O'Keeffe's kitchen sink.

When she was 24, Margaret Wood met the 90-year-old Georgia O'Keeffe.  She was hied to be Miss O'Keeffe's companion, staying with her at night and preparing her evening meal and her breakfast.  Alas, Margaret Wood was not much of a cook at the time, so Miss O'Keeffe taught her.  Years latter Wood compiled recipes that she cooked into A Painter's Kitchen: Recipes from the Kitchen of Georgia O'Keeffe.

As one might expect from an elderly woman living in the middle of nowhere, the recipes are simple, filled with natural ingredients.  An avid gardener, O'Keeffe was an early adopter of the writings of Adelle Davis who's book Let's Eat Right to Keep Fit was a huge bestseller.  With all of her care for nutrition, making her own yogurt, milling her own flour, and growing her own vegetables, she never shied away from good steak.

 

Each recipe in the book has a headnote memory of O'Keeffe; food they ate, books they read, stories of travel and friends.  O'Keeffe had an old Chambers Stove from the 1940's.

Photo from the Georgia O'Keeffe Museum

Like so many houses, the kitchen was the focal point of the house, with three different rooms radiating off the kitchen.

Photo from the Georgia O'Keeffe Museum

During the waning light of fall, O'Keeffe spent a lot of time pouring over recipes, she seemed to be a big fan of Prevention magazine.

Photo from the Georgia O'Keeffe Museum

She was always reading about vitamins, minerals and natural foods.  She had a real love of nuts and grains.  This recipe featured several different kinds of nuts wrapped into a single muffin.

Atomic Muffins

1/4 cup coarsely chopped almonds

1/4 cup coarsely chopped cashews

1/4 cup coarsely chopped pecans

1/4 cup sunflower seeds

1 cup unbleached flour

1/4 cup soy flour

3/4 cup whole-wheat flour

2 tablespoons brewer's yeast (optional)

1 tablespoon baking powder

1/4 teaspoon salt

1 egg

1/4 cup safflower oil

2--3 tablespoons honey

1 cup whole milk

Preheat oven to 400 degrees. Chop the almonds, cashews, pecans, and sunflower seeds (or other nuts of choice). Combine the flours, brewer's yeast (if desired), baking powder and salt in a large mixing bowl.  In a smaller bowl, beat egg then and add the oil, honey and milk. Add the liquids and nuts to the dry ingredients and mix just until blended. Grease a muffin tin and fill to 2/3 full.  Bake for 15 minutes, or until nicely browned. Serve with butter/oil and fruit preserves. Makes 1 dozen muffins.

Generally, we are not big fans of "nuts in our food" but we might just make an exception in honor of Georgia O'Keeffe.

If you are a fan of O'Keeffe, this cookbook is a perfect addition to your collection.

Not A Cookbook --Wes Anderson

"Twee" has always been one of my favorite words.  It was a lost, slightly obscure word that is now a cultural buzz word.  I am not too sure I like that!   Anyway.   The Twee-King is Wes Anderson.  (That would be Twee-King, not twerking which is horrific enough when Miley Cyrus does it, but god-forbid we ever had to see Wes Anderson with Robin Thicke! But I digress...)

I have always been a huge fan of Wes Anderson all the way back to his pre-tweeness.  One of my favorite things about Anderson is his obsessive attention to detail. 

In the hands of less creative director, Moonrise Kingdom, would have a Boy Scout Camp, easily recognizable book titles, and a pop-driven score.  Not Anderson. In Andersonville, there are Khaki Scouts, The Girl from Jupiter, and Benjamin Britten.  Nothing screams teen romance more than Benjamin Britten. Yes, somewhere there is a Khaki Scout Handbook. And yes, of the six books that Suzy Bishop held dear, including The Girl from Jupiter, Wes Anderson wrote long passages for each book just in case one needed to read aloud these fictional fictions.

The Life Aquatic with Steve Zissou featured first time actor Seu Jorge, a famous Brazilian singer who sang David Bowie covers in Portuguese.

Did you notice the typefaces in The Royal Tenenbaums? Wes Anderson did.

In Andersonville, the worlds are self-contained and the most simple of things are fretted over with great detail.  Nothing is off-the-rack.  Everything is plotted and created.  There is always a back story that Anderson can commandeer at any moment.

His latest movie, The Grand Budapest Hotel is based on a story by Stefan Zweig.  I must admit a fondness for moody Austrian writers.  I simply adore the late Ingeborg Bachmann.  Anderson swears that he stole much of the movie from Zweig's Beware of Pity.   The Grand Budapest Hotel features Mendl's Bakery as another location and key plot element.  Mendl's has its own distinctive packaging and a famous confection: the Courtesan au chocolat.  In a Wes Anderson movie, if there is a bakery with a special recipe, one can rest assured that that recipe is one that you too, can make.   Further more, that particular recipe will have its own back story.

"The exact recipe for the Courtesan au chocolat has never been published or publicly disclosed as per the conditions of Herr Mendl’s will. However, the following has been collated and adapted from a several “pirate” sources in the Nebelsbad archives (including a 1963 recipe from the kitchen of the Grand Budapest Hotel using powdered eggs that was printed in the Lutz Daily Fact)." 

There would be a recipe:

Mendl’s Courtesan au Chocolat

THE PASTRY

Make a choux pastry of flour, water, butter and eggs. Though correct proportions may vary depending on one’s elevation and humidity, we recommend:

1 cup plain flour
1 cup fresh water
1/4 lb (1 stick) butter
4 eggs beaten in a bowl
A pinch of salt
A larger pinch of sugar

Bring the water, butter salt and sugar to a boil. Remove from the fire and quickly mix in the sifted flour. Return to heat for a few minutes, stirring, and cook until the dough forms a single lump. Allow to cool just enough to keep the eggs from cooking and stir in very gradually with a strong wooden spoon.

Cover your tray in parchment and pipe the dough into spoon size dollops. You will need small, medium, and large size pastry balls (large tablespoon, teaspoon and hazelnut size dollops) to make a courtesan. Bake in the oven at 350F(180 C) for about 25-35 minutes. The smaller pastries are best put on a separate tray as they will cook more quickly.

Remove from the oven and discreetly make a small piercing in the choux to allow the steam to escape.

THE FILLING

Once cooled, the large and medium choux should be filled with a crème pâtissière of chocolate, egg yolks, and sugar.

1 1/2 cups whole milk
Several large pieces semi-sweet chocolate
3 egg yolks
1/4 cup sugar
2 spoons cocoa powder
1 tablespoon flour
Cornstarch to thicken

Heat the milk gently and add chocolate, stirring to melt into a rich, almost-steaming chocolate milk. Whisk egg yolks, flour, sugar, cocoa and a few spoons of cornstarch into a smooth mixture. Add half of the hot chocolate milk to the bowl, a little at a time, stirring constantly. Then add this mixture back into the rest of the hot milk, stirring over gentle heat for a few minutes until the mixture thickens to a custard. Remove from heat and chill.

ASSEMBLAGE

Once cooled, spoon the chocolate crème into a pastry bag and pipe into the large and medium pastry balls.

Prepare sugar icing of confectioner’s sugar, a dash of vanilla and enough milk to achieve the desired consistency. Separate into 3 small bowls and add food coloring to each - one pink, on lavender, one pale green. Reserve a small amount of white icing.

To assemble a Courtesan, dip a large ball of filled pastry in the pink icing (to the midline) and place icing side up on a small tray. Repeat with a medium pastry into the lavender icing, and place it, iced side up, atop the first ball. Press it gently so it sticks in place. Repeat with the smallest pastry in the green icing. Decorate with filigree of white icing as desired. Place a cocoa bean atop the tower as a garnish.

Serve fresh.

And there would be an instructional video:

I must say, The Grand Budapest Hotel is not my fave Wes Anderson movie, but so far, it seems to be the only one that comes with a recipe. 

The Bloomsbury Cookbook

You might think that you know EVERYTHING, yes, everything there is to know about that merry band at Bloomsbury.  You know who slept with whom, who wanted to sleep with whom, who shouldn't have slept with whom, and on and on.  You have read all the letters, diaries, and biographies.  You have visited their houses in person, online, and in books.  There is absolutely NOTHING you don't know about Bloomsbury.

WAIT...

There is something you don't know.  While the literary ensemble that has become its own growth industry few have taken more than a passing look at the food of Bloomsbury.  I mean, after all that sleeping around, they had to have quite an appetite. Well, actually, there has been some peeking into the culinary exploits of the literary gang.  Several years ago, we wrote about a little self-published booklet about Grace Higgens.  Grace at Charleston featured memories and recipes from the housekeeper of Vanessa Bell.

Recently, Stewart MacKay wrote a slim biography of Grace Higgens, The Angel of Charleston.  Expanding on Grace's memories, and her correspondence, MacKay looked at references to Higgens in the many memoirs and letters of others at Bloomsbury, as well as the memories of Vanessa Bell's children and grandchildren.  While Higgens and Bell had moved past the rigors of the traditional Edwardian upstairs/downstairs dichotomy, there was still a broad chasm between the life of the very privileged Bell and her housekeeper. 

In an interview with the BBC, Higgens spoke about her time with Vanessa Bell.



When we last visited the kitchens of Bloomsbury we wrote:

"Grace at Charleston, though small, is the closest thing to a Bloomsbury cookbook there is, an I find it to be a treasure." 

A treasure, yes, but now we are blessed with mother lode of treasures, The Bloomsbury Cookbook.   Jans Ondaatje Rolls has produced one of the most beautiful and literary cookbooks ever.  She has combed the archives of the Charleston Trust and many other sources to assemble a cookbook that reflects the food of Bloomsbury.

Lets face facts, there was very little cooking actually done by the Bloomsbury group as they were occupied with sleeping around, painting, writing, dancing, gardening, and other things.  But they always had dinner and they were writing about it and painting it with reckless abandon.

Ondaatje Rolls has artfully gathered together the paintings and writing that frame the food.  The recipes have been drawn from actual cooks for Bloomsbury like Grace Higgens and from hand written recipes from the collections of Angelica Garret and Helen Anrep and Lydia Lopokova. When an event is recounted with no direct recipe attribution, Rolls uses the popular cookbooks of the day to recreate the recipe or she makes her own.

 The Bloomsbury Cookbook is a truly memorable work of art.  It is filled to the brim with painting and photographs.  There are excerpts from memoirs and novels.  There are hand written recipes and memories.  And there is food.  If you are a fan of any one of these literary characters or a fan of cookbooks, this book will blow you away.  One cannot merely pick it up, flip though it and set it back down.  Every time you pick it up, your mind swims in the information.  It is all at once a book of literary criticism, an art book, a culinary history, a recipe book, and a whole lot of fun.

Mark Gertler Portrait of a Girl Wearing Blue [Dora Carrington], 1912

One of my favorite characters at Bloomsbury was Dora Carrington.  It seems that Carrington was quite the master of the kitchen.  Sadly, her collection of recipes has been lost, but the memory of them lingers.  David Garnett wrote of Carrington:

"Her cowslip wine was nectar, her sloe gin unequaled.  Then the jams, bottled fruit and vegetables, chutneys, pickles,preserves.  Her pickled pears were a revelation.  The making of these was part of Carrington's secret life."

A similar sloe gin comes from the pages of Mrs. Beeton's All About Cookery.  

Sloe Gin

Half fill clean, dry wine bottles with the fruit [sloes] previously pricked with a darning needle.  add to each, 1 oz of crushed barley-sugar, a little noyeau, or 2 or 3 drops of essence of almonds.  Fill the bottles with good unsweetened gin,cork them securely, and allow them to remain in a moderately warm place for 3 months.  At the end of this time strain the liqueur through fine muslin or filtering paper until quite clear, then bottle it, cork securely, and store away in a cool, dry place until required for use.

If you are a fan of Bloomsbury, a fan of cookbooks, a fan of art you must add this to your reading list.

Victor Borge's Game Bird Cook Book

Yes, Virginia, we love a good celebrity cookbook.  We especially love those cookbooks written by the obscure celebrity.  Actually, in his prime, Victor Borge was quite the celebrity and his fame continued with a centennial celebration on PBS.  Borge was an accomplish classical pianist, but he gained fame by poking fun of his talent.  His ability to blend high culture and slapstick made him a natural for music hall variety shows of 40's and 50's radio and television.  He would go on to be a popular performer even sharing the stage with the Muppets. It would seem that encouraging listeners to use Chopin's "Minute Waltz" as an egg timer was quite lucrative.

He invested his money in a farm in Connecticut.  Victor Borge is known in the culinary world as the man who introduced Rock Cornish Game Hens to the American housewife.  The "game" in Rock Cornish Game Hens is a misnomer.  It is a particular breed or rather cross breed of chicken that is killed very young.  The breed occurred when the stocky Cornish game rooster was bread with a Barreled Plymouth Rock hen.  The resulting offspring were had short legs and big breasts and when killed young, they made attractive little single-serve chickens.

Housewives in the 1950's were enamored of the little birds that were quick to cook and made a far more exotic a main dish than "chicken."  While Borge was the "King of Game Hens," his farm also raised pheasants and guinea hens.

Since his birds were "exotic" and shipped from his ViBo Farm, he put together a small pamphlet of a cookbook to provide the harried housewife with ways to cook the Rock Cornish Game Hen.  Here is his favorite recipe:

Victor Borge's Favorite Recipe

Rub the inside of six ViBo Rock Cornish Game Hens with salt and pepper.  Sear in 1/4 lb. butter in Dutch Oven until golden brown -- 10 to 12 minutes.  Add 1 1/4 cups water and let simmer, covered, until tender -- approximately 35 minutes.  Remove birds.  Stir into drippings a paste of cold water and three teaspoons flour.  Add 1/2 cup light cream, salt, tasteless sauce coloring, 1/2 teaspoon sugar.  Serves six.

Ask yourself,  "Which isle is the 'tasteless sauce coloring' in?

Cool Cooking

 

Today's Famous Food Friday features rock stars of old...some of them still rocking today. Cool Cooking by Roberta Ashley was published in 1972 by the Scholastic Book Service. It was a draw for YA rocker who liked to cook as well as rock.

How old is this book?

So old that The Honey Cone was giving the Supremes a run for their money.

So old that Elton John was straight.

So old that that Michael Jackson was black, not to mention alive.

So old that Paul McCartney was a carnivore.

You will find:

Aretha Franklin's Chitlins.

Glen Campbell's Scrambled Eggs and Lamb

David Cassidy's On-the-Set Salad

and this winner from George Harrison.

Banana Sandwich

ripe banana

bread

peanut butter (optional)

Slice a ripe banana lengthwise and lay it on a piece of bread. If you like, you can spread the bread with peanut butter.

We just love these old cookbooks that are compilations of famous folk making their own food! Grab some peanut butter, flip on "oldies" channel, and rock on to Cool Cooking.

 

At Home with May and Axel Vervoordt

I have two words for you -- food porn.   At Home with May and Axel Vervoordt is a big old book of food porn. I am not saying it is wrong.  I am just saying it is!   Frankly, no one loves food porn more than me.  Clearly, if you were hanging out in Belgium and May Vervoordt says come on over for quick bite, you would go.   The food would be great.  The food in this cookbook is nice and tasty.  There are a lot of ingredients that sit squarely on the spice rack.  There is not a lot of meat.  The food is surrounded by dreamy castle shots and rich place settings. A reasonably accomplished home cook could pull off anyone of these recipes and be the toast of the kitchen.  I don't mean to complain, but lets review.

If you lived here:

If your husband was a noted antiques dealer and decorator whose clients list included Bill Gates and Sting:

If you has access to a vast array of dishes and china and whatnot's: 

 If you oversee a staff nearing 100 including your chef:

My best guest is that you could set a nice table with nifty grub for family and friends.  It is not a criticism, it is just a fact.  You might pick a nice dessert like this one.

Pears With Citrus Fruits and Cinnamon

 
4 small pears
1 orange
I lemon
2 cups water
1 cinnamon stick
1 tablespoon chopped fresh gingerroot
1 pinch of saffron powder
½ cup agave syrup

Peel the pears and cut them in half lengthwise. Cut the orange and lemon into ¼ inch strips, retaining the skin.

To make the syrup, boil 2 cups water. Add the cinnamon stick, ginger, saffron, lemon and orange strips, and let infuse for 10 minutes. Poach the pears in this liquid, heated to 175-195 degrees, for 10 minutes. Remove the pan from the heat and leave the pears to cool in the pan.

Remove the pears from the pan. Strain the juice. Pour the juice over the pears and serve.

May likes them with a nice chocolate dessert or with one's morning muesli.  Yes it is basically poached pears.  But it is poached pears with lemon and ginger and saffron and agave syrup.  Poached pears fit for the finest trailer park or 50 room castle.  Enjoy.

How To Take A Trick A Day With Bisquick

I love to watch the evolution of language.  I am sure that at the end of 2012, Bisquick does not want anyone "taking a trick" with them.  But tricking seemed to be just fine in 1935's How To Take A Trick A Day With Bisquick.   That was the year that Bisquick gathered a group of stars to share their Bisquick recipes. 

What hasn't changes since 1935?  The fact that these "stars" never stirred up a batch of Bisquick anything in their lives, but as we say at Christmas time, its the thought that counts.

For those of you who think a gourmet kitchen is a toilet with a microwave sitting on the back of the tank, Bisquick is a baking mix or flour that already has leavening and oil in the mix.  It is easy enough to DIY your own, but one must keep it in the refrigerator after adding the oil or butter.  Frankly, my refrigerator is jam packed and action filled, so I keep store-bought Bisquick on the shelf. 

Among the stars in this small pamphlet are Dick Powell, Bing Crosby, Joan Crawford and the incomparable Bette Davis. 

According to Bisquick, Bette loves "simple homey" things.  Tea in her dressing room for example.  Here is how Bette makes a nice afternoon tea sandwich.

Hunt Club Sandwich

Roll Bisquick dough very thin.  Dot surface with 4 tbsp. butter.  Fold so as to make three layers.  Turn half way round.  Roll out 1/2 the dough 1/8 inch thick to cover the bottom of oblong pan, about 12 by 9 inches.  Spread thickly with Chicken and Ham filling.  Cover with remaining dough rolled thin.  Cut through in desired shapes, such as squares, diamonds,etc., but leave in place.  Bake 15 minutes in  hot oven, 450.  Filling:  To 1 1/2 cups cooked chicken, cut up and flaked, and 3/4 cup cooked ham, cut in 1/2 inch pieces, add 4 tbsp. top milk, 3 beaten egg yolks, and 2 hard cooked eggs, chopped. Season with salt and pepper.

Bisquick is so easy there are no instructions for making the dough,  however, the assembly sounds a bit complicated to me!

Next week when you are stuck in the kitchen and beyond frazzled, just ask yourself  how Bette Davis would handle it.   You will no doubt come through the ordeal calm and smoking, with the melodies of Max Steiner dancing in your head.  Because Bette would have handled it with a caterer... and to all a goodnight.

Celebrate

I didn’t want to do it.  Yes I love “entertaining” books but I didn’t think I could bear to buy the Pippa Middleton book.  Of course, I couldn’t NOT buy it, I mean really, Pippa Middleton.  Her Mum and Dad made a fortune selling party goods – paper napkins and balloons – a fortune!!  He sister married well.  She has an extraordinary ass (you can judge yourself, but commentators were quite struck by it during the royal wedding).  

Not just a pretty ass face, Pippa has had a rather prosperous career as a party planner/organizer for high-end corporate and luxury brand events, i.e. she packed the boxes of napkins they ordered, but still…

So it would only seen fair that she should write of book on how to celebrate:  Celebrate: A Year of Festivities for Families and Friends.

Do I sound a bit snarky?  Well yes I do and so does Pippa.  Just read the introduction:

“It’s a bit startling to achieve global recognition (if that’s the right word) before the age of thirty, on account of your sister, your brother-in-law and your bottom.”

Indeed!

Clearly, Middleton understands that most people who grab up this book are doing so because they remember her from her sister’s wedding.  But she does know something about the party business, so let’s jump right in.

First and foremost, there are almost as many photos as there are words in the book.  Food, flowers, decorations, drinks, parties, and dishes are all well documented.   One reviewer remarked that all the pictures were “nauseatingly middle class.” 

There is Christmas, Valentine’s Day, and Easter, but also Boxing Day and a great Burns Night.  Middleton states in her introduction, “While some of the events, crafts and dishes may be unfamiliar to an American audience, I am thrilled to share my favorite British traditions and hope you’ll find them as lovely as I do.”

And while Burns Night is typically Scottish, the British still consider all the colonies “British”, even I think, the old US of A, just the northeast, but still…  And I must say, Pippa has an astonishing array of usages for haggis.  Who knew?

Celebrate is a good collection of food and fun for anyone. There are lovely macaroons (which Pippa tells us are difficult to make, so buy them) to Rice Crispy treats that you can make yourself.  There are decked halls, steaming fish pie, and instructions for a tug-of-war.  Celebrate is jam-packed and action filled.  And while there are indeed Rice Crispy Treats, there is also a recipe for Millionaire’s Shortbread.

Millionaire’s Shortbread

Preheat oven to 350F.  Lightly grease a 9 X 13 oblong jelly roll pan.

For the shortbread base, place 2 cups of all-purpose flour, 1/2-cup superfine sugar and 2 sticks of unsalted butter in a food processor and blend together to form a smooth dough.  Press the mixture into the base of the pan and prick with a fork.  Chill for 15 minutes before baking in the over for 25 to 30 minutes until golden and firm.  Set aside to cool.

To make the topping, place 13/4 sticks of unsalted butter, I cup superfine sugar, 3 tablespoons golden syrup or honey and a 14-ounce can of condensed milk in a saucepan and stir over low heat until the butter melts.  Turn the heat up to medium, bring to a boil then cook the mixture gently for 5 to 8 minutes, stirring constantly to prevent scorching, until thick and golden brown.  Pour evenly over the cold shortbread and leave to cool.  Melt 7 ounces of chopped dark chocolate in a bowl over simmering water.  Pour the chocolate over the cooled toffee and place in the fridge to set.  Remove from the pan and carefully cut into squares.

I admit I was skeptical.  The book has been thoroughly panned in England with the most damning criticism being that the book is just to simple.  Well, it was never touted as an elaborate guide to party planning, it was written as a way to make celebrating with family and friends easy.  Seriously, the family fortune is based on selling matching paper cups and streamers, what did they think she was going to write about?  But you know the British press, they are much more snaky than I. I can tell you, if Pippa asks me to a party, I would go, as simply middle class as it might be… and don't lie, so would you!