Thanksgiving

Le Gratin Savoyard

You’ll need potatoes for your Thanksgiving meal. Mashed are traditional since you’ll be serving gravy from that magnificent bird. However, the Treasury doesn’t offer a mashed potato recipe (actually, maybe it does). So I’m offering this French dish for potatoes au gratin, from the Savoy region of France. It appears on page 61. Mashed potatoes are… Read More Le Gratin Savoyard

Thanksgiving

Thanksgiving Mashed Potatoes

This entry is part 3 of 6 in the series Thanksgiving

I thought the Treasury didn’t have a mashed potatoes recipe. But that’s because the indexing for the Treasury, like some of the recipes, is infuriating. I scoured the book and gave up, offering Potatoes Savoyard as an alt potato. However, I was browsing the index and discovered the index has an entirely separate section labeled vegetables. Thi… Read More Thanksgiving Mashed Potatoes

Hawaii, Thanksgiving

Thanksgiving Candied Sweet Potatoes Alternative

This entry is part 6 of 6 in the series Thanksgiving

The Treasury is a generous cornucopia of recipes. I poured over every page looking for a candied sweet potatoes recipe. I scoured the index. Then I remembered yams are a Pacific island food. There’s a whole section on Hawaii and bet something there might work. Victory. On page 363 is a recipe for Candied Papaya… Read More Thanksgiving Candied Sweet Potatoes Alternative

Thanksgiving

Roast Thanksgiving Turkey Wayside Inn

This entry is part 2 of 6 in the series Thanksgiving

Thanksgiving is barreling through the calendar toward us and if you’re anything like the rest of the home cooks in America you are thinking about Thanksgiving turkey. And if you are anything like the 50 bajillion first-time turkey cooks, you are terrified you’ll foul up your fowl. Fortunately, I have made that mistake already so… Read More Roast Thanksgiving Turkey Wayside Inn

Chefs, French

Fernand Point, Father of Modern French Cuisine

The Treasury of Great Recipes begins with French cuisine. As an active gourmand and America’s original foody, Vincent Price knew the importance of French cooking to the culinary landscape of the west. French techniques define good cooking and form the foundation of critical skills for most chefs in Europe and America. Starting a collection of the world’s greatest recipes… Read More Fernand Point, Father of Modern French Cuisine

French, Hotels

Soufflé Pudding Pierre

[su_heading]It’s just pudding.[/su_heading] There’s hardly anything here. It’s a souflé pudding, the kind of throw away recipe you can pick up on your phone at Martha Stewart or Recipes.com.  It’s easy. It tastes good but it’s not like a show stopping dessert. Especially when you look at the menu included in the book and see the… Read More Soufflé Pudding Pierre

book, Country, French, recipes

Dodine de Canard

[su_heading]Once again Price sends me into a flailing tizzy over details which I find maddening.[/su_heading] First, Price mentions in the epistolary paragraph that Escoffier cooked this dish for Sarah Bernhardt but doesn’t say anything else, which makes me crazy because Escoffier and Bernhardt were kind of a thing and historical celebrity dirt is my crack.… Read More Dodine de Canard