Banana Whip

Inspired by the Art Deco Society of California’s annual amazing time-travel picnic the Gatsby Summer Afternoon, I decided to research 20s recipes because I usually make things that are much newer - in the realm of my own experience or just before it, for the most part. But how different could it be? I sought out my 1927 “Piggly Wiggly Cookbook” (from the popular grocery chain of the same name, which dates back to 1916), to find out.

WELL! Things were different. First of all, the “name brand” ingredients are totally baffling to me, and they are often listed out by name only, with no further explanation. I had to research most of them to see if I could even concoct the majority of the creations. What was Snowdrift? What was Fluffo? (both are shortenings, it turns out.) Next, cuts of meat were not familiar to me either, and all vegetables were presented canned. (All hail the new technology of canned foods, right?) Then many of the titles confused me. What is a Junket? Hmmmm. Basically, nothing appealed till I found a somewhat simple chilled dessert made with bananas and pistachio nuts. Hey, that almost sounds like a new foodie pairing, doesn’t it? I can just see the next artisan doughnut: banana batter with pistachios and bacon bits…

Ingredients - shelf-stable whipping cream is NOT recommended BTW

Anyhow, seems like when you cook anything from the 20s, the first step is to get out the double boiler. CRASH! (Sorry, neighbors!) I suppose if it were a recipe from the 80s, you would microwave it, but just YUCK . So you heat up the bananas and sugar and lemon juice and then it gets flavored, mixed with whipped cream, served in cute little glasses and topped with chopped pistachio nuts.

On a hot afternoon I prepared this for after dinner and it was surprisingly tasty – I would even make it again! I don’t think you need to line the glasses with sliced banana – I did, but it was more than necessary. Try it – you’ll like it so much you might even find yourself breaking into The Charleston….

Banana Whip

3 Bananas

1 cup heavy cream

1/3 cup sugar

Few finely chopped pistachio nuts

Pinch of Leslie’s salt

1 Tbsp. lemon juice

Folger’s vanilla

·         Cooked mashed banana pulp in a double boiler with sugar and lemon juice until scalded. Add a few drops of vanilla and a pinch of salt and cool.

·         Whip cream until firm, and gradually beat in banana mixture. Set mixture aside to chill.

·         Pile high in sherbet glasses with a sprinkling of finely chopped pistachio nuts on top. If you wish, line the glasses with slices of banana before filling. This serves eight people. 

Heat the bananas in a double boiler

Chop the pistachio nuts

Serve!

Apple Chutney

fresh apples plus pantry staples is all you need!

I have made chutney before, (apricot – see it here) and loved it, but never – I repeat NEVER – as good as this! If you like chutney, make this immediately. You will either DIE or THANK ME or both! You can also thank the goddess Mollie Katzen who wrote the hippie bible, The MoosewoodCookbook, in 1977.

It also helps if you have lots of tart apples from your best friend’s tree (thank you Misty!) because there is nothing like local produce. I thought of applesauce, but why not take it one step further and have this super yummy condiment for your sharp cheddar sandwiches or to top your pork chops! And it can’t get any easier, you don’t even have to peel the apples. Get picking and stewing!

it helps to have a helper to grate the ginger

Chop - don't peel! EASY

Stew: throw ingredients in a pot, apply heat and get YUM!

Chutney makes a perfect topper for pork chops. (Fresh corn on the cob doesn't hurt either.) OR try it on a sandwich with salami and cheddar cheese! YUMMMM!!!

Ingredients: 

1 1/2 pounds apples (you can use a combo of peaches, pears - any stone fruit)

1 clove garlic, minced

1 Tbsp grated ginger root

1/2 cup orange juice

1 tsp cinnamon

1 tsp ground cloves

1 tsp salt

1 cup honey (to taste)

1 cup cider vinegar

cayenne to taste

Method:

1. Coarsely chop the apples. (You needn't peel them) ** YAY!

2. Combine everything in a heavy saucepan. Bring to a boil, then lower to a simmer.

3. Simmer, uncovered, stirring occasionally, 45 min to 1 hour. Cool before storing in a jar.

Tuna Casserole Makeover

I love tuna casserole – I mean, is it even possible to have grown up in the 70s and not love tuna casserole? I can’t remember if this is something my mother ever made, but I know I had it at friends’ houses and it was always a favorite. I’ve been making it for years using the recipe from the back of a package of egg noodles and it’s always yummy. But… what if you don’t want a can of soup? What if you want to reduce the fat in the dish? I know, radical moves, man… but it can be done!

First, no canned soup. Toss the tuna with lemon and some olive oil for brightness, and then make a heavenly cheese sauce in place of the soup. You will be so happy, you’ll never go back to The Old Ways. Oh all right, we’ll keep the frozen peas. Frozen vegetables retain more of their vitamins than canned and don’t contain preservatives, so they get a pass. (Gotta keep the mid-century feel somehow.)

Noodles play a big part in many casseroles, especially this one. Heck, some versions are called Tuna Noodle Casserole, so you see they’re not messing around. You can use traditional egg noodles, but I like whole wheat pasta and I like to vary the shape, from spirals to penne to shells. Go crazy… it’s like the art you made in kindergarten with pasta and glue, only you eat it. (You didn’t eat the glue, did you? Oopos sorry.

sautee the onions first...

Finally, you can make this with canned salmon if that’s what floats your boat, and I must say that is a mighty tasty version.  I might consider adding chopped scallions or chives next time. Who knew tuna casserole was going to turn out to be such a blank canvas! Whip some up for dinner today and let me know how you like it.

12 oz noodles

Salt and pepper

3 (5 oz each) cans tuna (in water) drained thoroughly

4 tbsp olive oil

2 tsp lemon juice

½ onion, chopped fine

1 ½ cups low sodium chicken broth

1 cup ½ and ½

6 oz shredded cheese

1 cup frozen peas

1 cup panko breadcrumbs

2 Tbsp butter

1.     Preheat oven to 425 degrees. Bring 4 quarts water to boil on stove top in Dutch oven. Add noodles and 1 tsp salt and cook, stirring often, until al dente. Drain pasta and set aside.

2.       Combine tuna, 2 tsp oil, lemon juice ¼ tsp salt and ¼ tsp pepper in a medium bowl and flake tuna into chunks with a fork; let sit for 10 min.

3.       In now-empty pot, heat 1 tsp oil over medium-high heat until shimmering. Add onion and cook till translucent, 6-8 min. whisk in broth and ½ and ½ and bring to a simmer for 2 min. Remove from heat and whisk in shredded cheese, a handful at a time, till melted. Stir in cooked noodles, tuna mixture, peas and ½ tsp salt and ½ tsp pepper (to taste).

4.       Transfer mixture to casserole or baking dish. Toast panko breadcrumbs in small pan with melted butter and sprinkle on top of casserole. Bake until sauce is bubbling around edges, 12 to 14 min. Let cool slightly before serving. 

toasting breadcrumbs with butter to top it

Carrot Muffins

Yes, I have made carrot muffins before (with a recipe for carrot cake, see it here) and those were YUMMY but these are… I don’t know, different? Take my word for it, you want to make these. AND you can eat more because they are even better for you than my previous version. ½ whole wheat flour! Just over 200 cal each! Your whole house will smell amazing, and when they are hot just out of the oven, there is NOTHING like them. What are you waiting for? Try these NOW!!!

I saw a version in the new Sunset Magazine (yes, I do read it as well as collect the old books!) for “Miracle Carrot Muffins” and it reminded me of an old recipe from 1960’s “The Sunset Cookbook” in particular because I wanted to make healthy carrot muffins, but I hate raisins. I recalled a yummy recipe for Prune Bread, but… well, we’re not always in the mood for prunes, I get it. Instead, dried cherries. And while they sound great with cream cheese and orange zest, you seriously do not even need that. Seriously.

This prune bread is really good, but these muffins are perhaps more "accessible"

The technique is the same: soften the dried fruit in hot water, but this new version is easier and (shocking) you don’t even need a mixer. Got totally off the grid, man!

Grating carrots smells SO GOOD! but... use a food processor, duh!

No mixer, just "whisk" the flours. OK.... 

Softening the dried fruit while melting the butter - this smells HEAVENLY and very fall-like. Who needs scented candles???

Going into the oven...

Ingredients:

1 1/3 cups sugar

¼ cup butter (in you want to make these vegan, use margarine)

1 ¼ cups shredded carrots (food processor, hello!)

1 cup dried cherries (or raisins, eww)

1 tsp. each salt, cinnamon, and ground allspice

¼ tsp. ground cloves

1 cup each all-purpose and whole wheat flour

1 tsp. each baking powder and baking soda

4 oz cream cheese

1 Tbsp. orange zest

Method: 

1.       Preheat oven to 375 degrees. Put sugar, butter, carrots, raisins, salt spices and 1 1/3 cups water in a medium saucepan. Heat over high heat, stirring occasionally, just until mixture comes to a boil.

2.       Whisk flours, baking powder and baking soda together in a medium bowl. Pour in warm carrot mixture. Stir to combine, but do not overmix.

3.       Spoon mixture into greased muffin cups.

4.       Bake until browned and a toothpick comes out clean, about 15 min. Let cool on a rack.

15 min later = YUM!

5.       Blend cream cheese with zest and serve with muffins (optional)