Friday, November 6, 2015

Brunch with Vincent Price


I've cooked many recipes from A Treasury of Great Recipes by Mary and Vincent Price (links to those posts below). It's one of my save-in-case-of-fire cookbooks. It was out-of-print for a long time and I was lucky to get my hands on a copy at a library book sale. Now, it's back in print and my friend Jenny at Silver Screen Suppers is having a cookalong to celebrate.

I had just watched The Baron of Arizona (for the first time ever!) and wanted something with a southwest vibe. Fortunately, there's an entire section in A Treasury of Great Recipes on the Santa Fe Super Chief, the train that once carried passengers in luxury all the way from Chicago to Los Angeles. The blueberry muffins were a specialty of La Posada Hotel in Winslow, Arizona, and were served in the Super Chief dining car. Continuing the Arizona theme, Ranch Eggs have a southwestern flare thanks to their yummy pepper/onion/tomato combo. They pair really well with blueberry muffins (and a great cup of coffee).

Ranch Eggs

4 1/2 ounces bacon, cut into lardons
1 red bell pepper, thinly sliced
1 onion, thinly sliced
3 cups chopped tomatoes (or two 14.5-ounce cans)
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
 2 tablespoons butter
12 eggs
1/2 cup heavy cream
4 scallions, sliced

Cook the bacon in a large skillet over medium-high heat. As the bacon pieces crisp up, remove them to a paper-towel-lined plate to drain. Sauté bell pepper and onion in bacon fat, regulating heat so vegetables soften but don't brown too much. When pepper and onion are softened, add the tomatoes, garlic, salt, and pepper. Turn the heat up to cook off the tomatoes' liquid. Stir frequently. When most of the tomato water has evaporated and the sauce is nice and warm, turn the heat down and keep warm while you make the eggs.

Melt the butter in a clean skillet over medium-high heat. Meanwhile, beat the eggs and cream together in a mixing bowl. When the butter bubbles, add the eggs and cream and turn the heat down to medium-low and cook, stirring constantly, until eggs are softly set. Season with salt and pepper.

Pile the eggs in the middle of your serving dish and surround with the tomato-pepper sauce. Top with bacon and scallions. Enjoy!

Serves 4 to 6

Blueberry Muffins La Posada

1/3 cup (2 2/3 ounces) soft butter
2/3 cup sugar
2 eggs, beaten
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
10 ounces blueberries

Preheat oven to 375 degrees Fahrenheit and grease 16 regular muffin cups. (So, one pan plus four more muffins.) Set aside.

Cream the butter and sugar then add in the eggs. Alternate stirring in the flour and milk, adding the baking powder and salt with the last addition of flour. Gently stir in the blueberries. (You don't want to mash them up or your muffins will be grey.)

Fill muffin cups half full and bake for 20 minutes, or until a cake tester comes out clean. Serve warm with butter.

16 muffins

Both recipes adapted from A Treasury of Great Recipes by Mary and Vincent Price (1965). 

 The Baron of Arizona is loosely based on the life of a real man, James Addison Peralta-Reavis (played by Vincent Price), who went to extraordinary lengths to lay claim to a huge chunk of Arizona and part of New Mexico. Some of his antics included forging documents and creating an entire noble family out of thin air. Pretty impressive. Be sure to check out the movie; it's on DVD and sometimes shows up on TCM.

 A dining car on the Super Chief, 1947

 Lounge Car on the Super Chief, 1947

 The Turquoise Room on the Super Chief, 1951

Want more Vincent Price? You know you do! Here are my other posts:
The Tomb of Ligeia and Roast Chicken with Bread Sauce
The Pit and the Pendulum and Caesar Salad
The Three Musketeers and Filets de poisson cardinal
The Masque of the Red Death and Welsh Rabbit
House on Haunted Hill and Kedgeree
Manicotti alla passetto and Buckingham Eggs
Ayrshire Poacher

Everything you need to know about this cookalong and the reissue of A Treasury of Great Recipes:
Vincent Price Treasury Cookalong with Silver Screen Suppers
Cooking With Vincent Website – for details of celebratory events in the USA 
Vincent Price Legacy Tour – for details of celebratory events in the UK
Amazon Page for the 50th Edition of A Treasury of Great Recipes
Super Chief photos from Wikipedia
Baron of Arizona photos from Amazon
Vincent Price photo from Doctor Macro

Tuesday, September 2, 2014

Friday, January 17, 2014

The Student Prince in Old Heidelberg

The Student Prince in Old Heidelberg was Ernst Lubitsch’s first Hollywood picture. He would very quickly move on to the musical comedies (many with Maurice Chevalier and Jeannette MacDonald) which were renowned for their “Lubitsch touch.” Although a silent film, The Student Prince in Old Heidelberg is very musical with its wonderful score performed by the English Chamber Orchestra.

The Student Prince, Karl Heinrich (Ramon Novarro), is sent to Heidelberg to attend the university accompanied by his tutor, Dr. Jüttner (Jean Hersholt). Wanting to live like a “normal” person for once in his life, Karl Heinrich decides to stay at a rather plebeian Gasthof, no doubt partially swayed by the presence of a vivacious barmaid, Kathi (Norma Shearer). Naturally, Karl Heinrich and Kathi fall in love and K.H. has a great time in Heidelberg. Unfortunately, his uncle (the king) falls ill and K.H., next in line for the throne, has to return home to take the reigns of government, where Karl Heinrich is torn between duty to his country and his love for Kathi.

The Student Prince in Old Heidelberg isn't available on DVD, so if you want to see it you'll have to catch it on TCM at 7:30 am CST, Tuesday, January 28.

Shrimps Worcestershire (and Vegetable Gumbo)

If you you've "liked" The Past on a Plate on facebook, you've noticed I've been testing a lot of 1920s recipes so far this year. Here's the recipe for Shrimps Worcestershire from a fantastic booklet I bought on etsy, Delightful Dinners. The shrimp are a delicious appetizer. (Or you can double the amounts for a main course.)

Shrimps Worcestershire

1 tablespoon butter
¼ teaspoon Dijon mustard
¼ teaspoon Worcestershire sauce
squeeze of lemon juice
pinch of salt
pinch of paprika
8 large steamed shrimp
leaves from 1 stalk parsley, minced

Add the butter, mustard, Worcestershire sauce, lemon juice, salt, and paprika to a small skillet or omelet pan. Heat over medium-high heat until butter is melted and bubbling. Stir in shrimp to coat well with sauce then serve sprinkled with parsley.

Serves 2 as an appetizer or side

Adapted from Delightful Dinners.

Download and print

The aforementioned Delightful Dinners--isn't it adorable?

Photo sources:
Ramon Novarro and Norma Shearer, Doctor Macro

Like what you're reading? Never miss a post by signing up for my free newsletter:

Tuesday, January 14, 2014

Annie Oakley

OK, so this movie is ridiculous, ahistorical, and even racist, although its depiction of the Sioux and Lakota is not quite as bad as a lot of contemporary films. Ah, the Western.

So, you're probably wondering, why watch it? You might be a fan of Barbara Stanwyck and she's great in this so you can see why she went on to do a lot of Westerns. You might even have a soft spot for Melvyn Douglas and watch whatever he's in even if it sucks. You might just like silly, corny old movies. If you fall into any (or all) of those categories, you'll probably want to give Annie Oakley a couple hours of your time.

Speaking of corny (see what I did there?), I've got another soup recipe for you (from 1935, just like the movie).

Corn Chowder

1 slice bacon, chopped
2 tablespoons minced onion
½ green pepper, minced
1 large potato, peeled and diced
2 cups water
2 tablespoons butter
1 tablespoon sprouted whole-wheat flour
1 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup frozen corn, thawed
1 carrot, peeled and grated

Heat a stock pot over medium-high heat. Add the bacon, onion, and green pepper. Cook until onion is translucent and just starting to brown. Add the water and bring heat up to high. When water is boiling, add the diced potato, turn heat down to a vigorous simmer and cook, covered, 20 minutes, stirring occasionally.

In a small saucepan, melt the butter over medium heat. Whisk in the flour, salt, and pepper and cook one minute, stirring constantly. Remove from the heat and gradually whisk in the milk. When all the milk is added, return pan to the heat, turn up to high and bring to a boil, stirring the whole time. Boil 1 minute, continuing to stir. Remove from the heat and stir in the corn and grated carrot. Combine with potato mixture.

Serves 4

Download and print

If you have TCM (it's the only thing I miss no longer having cable), Annie Oakley will be on this Thursday, January 16 at 2:00 p.m. CST.

Like what you're reading? Never miss a post by signing up for my free newsletter:

Photo source

Friday, January 10, 2014

Libeled Lady

Jean Harlow and Spencer Tracy

While not quite equal to the sum of its parts (Jean Harlow + William Powell + Myrna Loy + Spencer Tracy), Libeled Lady is amusing enough to while away a lazy afternoon, especially if you like 1930s comedies (and I’m assuming you do). It all starts when the newspaper Tracy edits runs a story about socialite Loy that doesn’t happen to be true. She threatens to sue for libel, so Tracy calls in Powell to deal with her. Along for the ride is Jean Harlow, who has to put up with a lot from boyfriend Tracy, who keeps putting off their wedding to deal with his newspaper. Naturally, William Powell and Myrna Loy end up hitting it off, which causes all kinds of problems…

William Powell and Myrna Loy

You know what is more than the sum of its parts, though? Spit Pea and Vegetable Soup! The recipe is adapted from my 1935 Modern Meal Maker. It's ridiculously simple and quite good. You'll enjoy this lovely winter warmer!

Split Pea and Vegetable Soup

½ cup green split peas, soaked overnight in warm water
¼ small cabbage, shredded
2 carrots, peeled and sliced
1 onion, minced
5 cups chicken stock

Drain the peas and place all ingredients in a stock pot, bring to a boil and then simmer, covered, for 1 hour, or until peas are tender. Season to taste with salt and pepper.

Serves 6

Download and print

Photo source

Like what you're reading? Never miss a post by signing up for my free newsletter:

Thursday, December 5, 2013

Visions of Sugarplums

There was a bit of confusion earlier, but my Visions of Sugarplums post is on Lovely. Please go check it out there and please stay tuned for more from The Past on a Plate in the new year.