tag:blogger.com,1999:blog-69613776216137219002024-03-05T22:01:40.323-08:00The Retrospective Kitchena modern interpretation of an old ideaKelseyhttp://www.blogger.com/profile/03096314902524326175noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-6961377621613721900.post-86296038143376264532009-08-25T12:04:00.001-07:002009-08-25T12:21:40.859-07:001924: domestic dishwashers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg117vu_zWF3LKcdYZgO3KdZf6Sk2564HVErGbrZKq8vFkAJnZB2EO-jyUF9Sq5tVvvlBHuD11GOe9abEPOzZPoBGfD9NTlvc_G2XQwo0Az6g7CimJ-FmPMYEjZpENQk8ym5t_5w3GzPOs/s1600-h/680.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 294px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg117vu_zWF3LKcdYZgO3KdZf6Sk2564HVErGbrZKq8vFkAJnZB2EO-jyUF9Sq5tVvvlBHuD11GOe9abEPOzZPoBGfD9NTlvc_G2XQwo0Az6g7CimJ-FmPMYEjZpENQk8ym5t_5w3GzPOs/s400/680.jpg" alt="" id="BLOGGER_PHOTO_ID_5373983389616166402" border="0" /></a>There are a few things that I feel continually thankful for day after day... my husband, work opportunities, and most recently my <span style="font-weight: bold;font-size:130%;" >dishwasher</span>. With the amount of dishes that are dirtied around here, I would likely be a less pleasant person to be around without this wonder machine.<br /><span style="color: rgb(102, 204, 204);">..............................................................................................................................................................</span><br />While the patent was purchased in 1886 and the dishwasher made its debut at Chicago's World Fair in 1893, it wasn't until 1924 that William Howard Livens invented a small dishwasher suitable for domestic use. It had many of the features of a modern dishwasher, including a front door for loading, a wire rack to hold crockery and a rotating sprayer.<sup id="cite_ref-0" class="reference"><a href="http://en.wikipedia.org/wiki/Dishwasher#cite_note-0"><span></span><span></span></a></sup> Although a novel idea for the time period, Livens' invention was not, however, a commercial success. 15 years down the road, electric drying elements were added making the product even more enticing.<br /><br />While the dishwasher saw more success on the commercial front at first, it was the 1960's & 1970's when they started showing up in a large number of household kitchens.<br /><span style="color: rgb(102, 204, 204);">..............................................................................................................................................................</span><br /><div style="text-align: center;">I'm not in the market for a dishwasher, but if I was, I would be lured by the following:<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5PpQZbfnMhrJvfA4_9XmJKzSHFivnvj5SR9Pd2kvLW9DPEhCJV1APbBGF4YYi04gOUwFfnyPHl5hLDeodosp-lTN-_1uGOGop5ceNRT2BMRqoc_PhRaFzOFWwViK-apXFaaD0PZBjYrs/s1600-h/Recently+Updated2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5PpQZbfnMhrJvfA4_9XmJKzSHFivnvj5SR9Pd2kvLW9DPEhCJV1APbBGF4YYi04gOUwFfnyPHl5hLDeodosp-lTN-_1uGOGop5ceNRT2BMRqoc_PhRaFzOFWwViK-apXFaaD0PZBjYrs/s400/Recently+Updated2.jpg" alt="" id="BLOGGER_PHOTO_ID_5373979719442132866" border="0" /></a>The <a href="http://www.consumersearch.com/dishwasher-reviews/bosch-shx98m09uc">Bosch</a> product on the left is Consumer Reports favorite, while the Italian made <a href="http://www.reviewcentre.com/reviews1715.html">SMEG</a> on the right has definite retro appeal, the reviews are less than favorable.Kelseyhttp://www.blogger.com/profile/03096314902524326175noreply@blogger.com3tag:blogger.com,1999:blog-6961377621613721900.post-16272589649296069182009-08-25T07:32:00.000-07:002009-08-25T07:54:24.127-07:001927: popsicles<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3rT0alaEzq2lnW_rKkval7sjg1ZwpAOaRfTwY9BJdTTpEurMv6zSUYD5eXophK1R8lnLZ2prK1gccqnXdieCcS7xDY5Heu4Opr6Z0u4XR97HERJwR43wAracAPAaqPXv9Nbu5bLYKMG0/s1600-h/200571672-001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3rT0alaEzq2lnW_rKkval7sjg1ZwpAOaRfTwY9BJdTTpEurMv6zSUYD5eXophK1R8lnLZ2prK1gccqnXdieCcS7xDY5Heu4Opr6Z0u4XR97HERJwR43wAracAPAaqPXv9Nbu5bLYKMG0/s400/200571672-001.jpg" alt="" id="BLOGGER_PHOTO_ID_5373910184070263874" border="0" /></a><a name="popsicles">It would be a shame if I did not pay tribute to the quintessential summer treat...the <span style="font-size:130%;">popsicle</span>. (I had a delicious strawberry pop for breakfast yesterday & thought it was a brilliant idea.) As you enjoy this frosty treat, think about paying tribute to Mr. </a><a name="popsicles"> Frank Epperson and the </a><a name="popsicles">"Epsicle."</a><a name="popsicles"><br /><span style="color: rgb(255, 102, 102);">..............................................................................................................................................................</span><br />"The third member of the great novelty trimuvirate of the 1920s was born on a cold eureka-shouting morning in New Jersey in 1923. The inventor was Frank Epperson, who made lemonade from a specially prepared powder that he sold at an Oakland, California, amusement park. While visiting friends in New Jersey, he prepared a batch of special lemonade and inadvertantly left a glass of it on a windowsill with a spoon in it. The temperature went down below zero during the night and in the morning Epperson saw the glass. He picked it up by the spoon handle and ran hot water over the glass freeing the frozen mass. In his hand was the first Epsicle, later to be known as the Popsicle. Epperson saw immediately the potential of what he held in his hand and applied for a patent, which was granted in 1924. He was fortunate, because research conducted by <i>The Ice Cream Review</i> in 1925 revealed that a major ice cream company was experimenting with "frozen suckers" at the time of the windowsill incident, and as far back as 1872 two men doing business as Ross and Robbins sold a frozen-fruit confection on a stick, which they called the Hokey-Pokey."<br /><span style="font-size:78%;"><i style="font-style: italic;">---Great American Ice Cream Book</i><span style="font-style: italic;">, Paul Dickson [Atheneum:New York] 1972 (p. 83) </span></span></a><br /><a name="popsicles"><span style="color: rgb(255, 102, 102);">..............................................................................................................................................................</span></a><br />My <span style="font-size:130%;">recipe revamp </span>and vote for a homemade popsicle recipe is below:<br /><br /><span style="font-size:130%;">Watermelon Popsicles</span><br /><br />Yield: 8 servings<br /><br />INGREDIENTS<br />2 1/2 cups seeded diced watermelon<br />1/2 cup fresh raspberries or frozen unsweetened, thawed<br />6 tablespoons sugar<br />1 tablespoon plus 2 teaspoons fresh lemon juice<br /><br />DIRECTIONS<br />Combine all ingredients in blender; puree until smooth. Strain into 2-cup glass measuring cup, pressing on solids to extract as much liquid as possible. Pour puree into Popsicle molds, dividing equally. Freeze overnight. (Can be prepared 1 week ahead. Keep frozen.) <span style="font-size:78%;"><a href="http://www.gettyimages.com/">photo</a></span>Kelseyhttp://www.blogger.com/profile/03096314902524326175noreply@blogger.com0tag:blogger.com,1999:blog-6961377621613721900.post-38940927004968130312009-08-25T07:14:00.000-07:002009-08-25T07:48:50.228-07:001930: Philly Cheesesteak<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKEeUaLd5xxESyOUwp2nT_wCkatRLri91qOvMPytHwaMFMPD9MpQMqoJpktZqxCp-ORi1HD6CE3W-v73QBkwPczThWXdAiXFKGUXW4MVm1aA9-ccOmj_24kHgc1PHZ71Wga0_b-Gs_3mQ/s1600-h/Philly1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKEeUaLd5xxESyOUwp2nT_wCkatRLri91qOvMPytHwaMFMPD9MpQMqoJpktZqxCp-ORi1HD6CE3W-v73QBkwPczThWXdAiXFKGUXW4MVm1aA9-ccOmj_24kHgc1PHZ71Wga0_b-Gs_3mQ/s400/Philly1.JPG" alt="" id="BLOGGER_PHOTO_ID_5373905261835299426" border="0" /></a>To celebrate Summer as it comes to a close, Robby and I have been making every possible sandwich combination known to man. I think sandwiches are excellent summer fare. (especially when paired with corn on the cob and watermelon) I decided to kill 2 birds with 1 stone and tap into a bit of food history while I was making our homemade <span style="font-size:130%;">Philly Cheese Steaks</span> last night. Robby would consider this a "man" sandwich...and for good reason.<br /><a style="color: rgb(0, 153, 0);" name="popsicles">..............................................................................................................................................................</a><br />Leave it to "The City of Brotherly Love" to master the cheese steak. "Most agree the birth of Philly's cheese steak took place at Pat's King of Steaks in the Italian immigrant section of South Philadelphia in 1930. There, Pat Olivieri plied his trade by selling hot dogs and sandwiches until he thought of something else: thinly sliced beef dripping with melted cheese in a bed of sautéed Spanish onions." <a href="http://www.npr.org/news/national/election2000/conventions/postcards.cheesesteak.html"><span style="font-size:78%;">source</span></a><br /><a style="color: rgb(0, 153, 0);" name="popsicles">..............................................................................................................................................................</a><br />It seems as though the cheese steak has been morphed just a bit over the years with the popularity of adding sauteed sweet and red peppers, mushrooms, & most recently Cheese Whiz. While I followed suit with the sauteed peppers and the traditional thinly sliced rib-eye steak cooked in its own fat, I couldn't take the plunge with the Cheese Whiz. My only <span style="font-size:130%;">recipe revamp</span> on this classic would be the cheese. Instead of mozzarella or provolone, I went with a sharp white cheddar that was divine. I knew it was a good choice when Robby's first words were, "what is this delicious cheese?!"Kelseyhttp://www.blogger.com/profile/03096314902524326175noreply@blogger.com0tag:blogger.com,1999:blog-6961377621613721900.post-44879544899254494492009-08-21T13:53:00.000-07:002009-08-25T08:16:22.073-07:001937: The Cobb Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx-sbWfmEyd6twx22SGknSK8twNMivWwYL_UtJyNxE3PIAfO4vRbQPssLVdX-iwPfkS80JqbsAc8zwdgPR17rvEe3vqkuznTWzuShInnqZ6HUIyRERugDstaxexbq-iATOPkruJVc1muU/s1600-h/IMG_0488.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx-sbWfmEyd6twx22SGknSK8twNMivWwYL_UtJyNxE3PIAfO4vRbQPssLVdX-iwPfkS80JqbsAc8zwdgPR17rvEe3vqkuznTWzuShInnqZ6HUIyRERugDstaxexbq-iATOPkruJVc1muU/s400/IMG_0488.JPG" alt="" id="BLOGGER_PHOTO_ID_5373554516009197794" border="0" /></a>Cobb Salad seemed to be a nice counterpart to the cornbread last week and it was oh, so delicious! But where did this hearty garden salad come from?<span style="color: rgb(0, 0, 153);" class="status-body"><span class="entry-content"><br />.............................................................................................................................................................</span></span><br />The story goes something like this...<br />"In <span style="font-weight: bold;">1937</span>, Brown Derby owner Robert H. Cobb went into the restaurant's kitchen to fix a late-night snack for Sid Grauman,<span style="color: rgb(0, 0, 0);"> operator of Grauman's Chinese Theater. </span>He browsed the refrigerator for ingredients, and chopped them up finely. Thus, the Cobb salad was born. From then on, Grauman often requested that a Cobb salad be prepared for him. Word soon spread about this creation throughout Hollywood, quickly increasing its popularity. It became such a hit that film stars started requesting "Cobb's salad", and it was eventually added to the menu of the Brown Derby restaurant." <span style="font-style: italic;font-size:78%;" ><a href="http://en.wikipedia.org/wiki/Cobb_salad">source</a><br /></span><span style="color: rgb(0, 0, 153);" class="status-body"><span class="entry-content">..............................................................................................................................................................</span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuaIE-mg8Djgbd4NRkAe97z3LznamP3uuVsqWAHOIwpAqjrkTdXnvSP4uJZciGjs1x_InOtPj2keNwqrwBSWwGaHCdGzaF1VJ9ahTwLKAy6zTk53Lk2_hnYL980XY0WyjgPsO1G2hQhh8/s1600-h/IMG_0493.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuaIE-mg8Djgbd4NRkAe97z3LznamP3uuVsqWAHOIwpAqjrkTdXnvSP4uJZciGjs1x_InOtPj2keNwqrwBSWwGaHCdGzaF1VJ9ahTwLKAy6zTk53Lk2_hnYL980XY0WyjgPsO1G2hQhh8/s400/IMG_0493.JPG" alt="" id="BLOGGER_PHOTO_ID_5373555023109764770" border="0" /></a>When it comes to a <span style="font-weight: bold;font-size:130%;" >recipe revamp</span>, the only change I would make to the <a href="http://www.kitchenproject.com/history/CobbSalad.htm">classic</a> is to make an amped up Blue Cheese Vinaigrette rather than the heavier creamy version.<br /><span style="font-size:130%;"><br />Blue Cheese Vinaigrette</span><br /><br />Yield: 1 1/4 cups<br /><br />INGREDIENTS<br />1/4 cup apple cider vinegar<br />2 teaspoons minced garlic<br />1 teaspoon dijon mustard<br />1 tablespoon sugar<br />1/2 cup olive oil<br />3/4 cup crumbled blue cheese<br />1/2 teaspoon salt<br />1/4 teaspoon pepper<br /><br />DIRECTIONS<br />In a small bowl, combine vinegar, garlic, mustard, and sugar; whisk together until combined. Slowly incorporate olive oil while continuing to vigorously whisk ingredients. Stir in blue cheese and season with salt and pepper. (Vinaigrette can be prepared 2 days ahead. Cover and refrigerate.)Kelseyhttp://www.blogger.com/profile/03096314902524326175noreply@blogger.com0tag:blogger.com,1999:blog-6961377621613721900.post-63347544733875250852009-08-20T09:23:00.000-07:002009-08-24T08:54:04.453-07:001924: America's First Lady of Food<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUGktr0jndcrAM_YFDey8LU0K0WzX6HxX0ZXuaE0JWyEOvKeOnkqtB1fxQsIOKmcClRD7ICPtpTCnVoqzxl0qnw5Zwfu8SnYvfdDu-KfDa5KiszpOJerqb1k8Rt60Qt5Bh2dkzCxy1fXk/s1600-h/Recently+Updated1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 404px; height: 303px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUGktr0jndcrAM_YFDey8LU0K0WzX6HxX0ZXuaE0JWyEOvKeOnkqtB1fxQsIOKmcClRD7ICPtpTCnVoqzxl0qnw5Zwfu8SnYvfdDu-KfDa5KiszpOJerqb1k8Rt60Qt5Bh2dkzCxy1fXk/s400/Recently+Updated1.jpg" alt="" id="BLOGGER_PHOTO_ID_5372096876485994738" border="0" /></a>As I was curled up anxiously engaged in my <a href="http://www.amazon.com/Watching-What-Eat-Evolution-Television/dp/0826429300/ref=sr_1_1?ie=UTF8&s=books&qid=1250788817&sr=8-1">new reading material</a>, a quote on page 16 grabbed my attention creating one of those "AH HA!" moments. The quote had to do with America's First Lady of Food, Ms. Betty Crocker. She gave, <span style="font-style: italic;">" new ideas to old cooks, and old ideas to new cooks."</span> I am a firm believer in the concept of history repeating itself. As I consider myself a "new cook," I consistently find myself interested in old classic ideas. Well put Betty!<br /><br />While we're on the subject...Betty Crocker was not one of the women pictured above. That's because she never really existed! It was the idea of her, that prompted <span style="font-style: italic;">Fortune</span> magazine to name this happy homemaker the second best known woman in the entire United States — right behind Eleanor Roosevelt. Not bad for someone who never really existed.<br /><br />Betty secured her place in history through the radio. She began local radio programs in 1924, followed by national networks 2 years later and continued to feed homemakers advice for 3 more decades. "Betty" was actually a team of home economists employed by the Washburn Crosby Flour Company. (the creator of the domestic goddess) Although she was impersonated by various actresses, her mission was always the same to salute those fine homemakers of America telling them "how to buy, what to buy, and how to make the best with what was available," according to the <span style="font-style: italic;">Chicago Daily Tribune</span>.<br /><span style="font-size:78%;"><a style="font-style: italic;" href="http://www.uh.edu/engines/epi2429.htm">(source)</a></span><br />In honor of Betty, I whipped out my very cherished 1st edition <span style="font-style: italic;">Betty Crocker Picture Cookbook</span> and decided that a classic corn bread recipe was in order. I feel like this is very <span style="font-style: italic;">Julie & Julia </span>of me and will channel my inner Julie Powell tonight. Results tomorrow. (hopefully)<br /><div style="text-align: center;"><div style="text-align: left;"><span style="color: rgb(255, 0, 0);">..............................................................................................................................................................</span><br /></div>RESULTS<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz-_hPIt8yewHtJGBgBIqP5_3N0l1Pev4mlatVeXmHv1VuHHaE4KT1W8SmR5VYMS0ejPrem5Dy7cBHWK-bs5lYHj4QsriXybid0n3QczmKS54OBapKwgL7Xm0GnF0Ft0F5JfUtK7bA7AQ/s1600-h/cornbread.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz-_hPIt8yewHtJGBgBIqP5_3N0l1Pev4mlatVeXmHv1VuHHaE4KT1W8SmR5VYMS0ejPrem5Dy7cBHWK-bs5lYHj4QsriXybid0n3QczmKS54OBapKwgL7Xm0GnF0Ft0F5JfUtK7bA7AQ/s400/cornbread.JPG" alt="" id="BLOGGER_PHOTO_ID_5372509789910740290" border="0" /></a>While Betty's Southern Cornbread recipe didn't knock my socks off, it wasn't bad. (especially when smeared with honey butter) I think this calls for a <span style="font-size:130%;">recipe revamp</span>. I knew that there wasn't nearly enough butter or sugar in her recipe. I'll post a perfected cornbread recipe when I nail it down.<span style="color: rgb(255, 0, 0);"><br />..............................................................................................................................................................</span><br />p.s. If you would like to learn more about Betty, look into purchasing <a href="http://www.amazon.com/Finding-Betty-Crocker-Fesler-Lampert-Minnesota/dp/0816650187/ref=sr_1_1?ie=UTF8&s=books&qid=1250789003&sr=8-1">this little gem</a>.Kelseyhttp://www.blogger.com/profile/03096314902524326175noreply@blogger.com0tag:blogger.com,1999:blog-6961377621613721900.post-86114680744306849812008-09-30T21:48:00.000-07:002008-09-30T22:14:32.871-07:001945: savvy storage<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGZseSvrrKeYMXYcHlQTG9F96wBsW2c40_VToJQLuUlRejMI_KyH-QfCFTQGyOG62kz89JmYsz4tyZPIsQc4TsMNK11Foq073kZinCT8BUbude1bCE5D6w6NQeIiHI0CRaF41IoVaSSTY/s1600-h/Tupperware-Plastic-Burps7feb04.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGZseSvrrKeYMXYcHlQTG9F96wBsW2c40_VToJQLuUlRejMI_KyH-QfCFTQGyOG62kz89JmYsz4tyZPIsQc4TsMNK11Foq073kZinCT8BUbude1bCE5D6w6NQeIiHI0CRaF41IoVaSSTY/s400/Tupperware-Plastic-Burps7feb04.jpg" alt="" id="BLOGGER_PHOTO_ID_5252049480113101314" border="0" /></a><span style="font-size:100%;"><span style="font-family:Comic Sans MS;"><span style=""><span style="font-family:courier new;"><span style="font-weight: bold;">Leftovers</span> would be lonely without Earl Tupper's genius plastic food container invention. This "<span style="font-style: italic;">why didn't I think of that</span>" idea earned Earl an early retirement in 1958 selling the company for 16 million dollars. Although the product was a hit, it was nothing compared to the success of Tupperware Parties. This inventive post-war marketing model was designed for housewives who had recently moved into a new community. There was no better way to catch up on town talk & get to know the neighbors.<br /><br /><span style="font-size:78%;">p.s. This post was inspired by cleaning out my fridge today.<br />p.s.s. I will post the Apple Cider Cupcake recipe tomorrow. Too tired tonight...zzzzz</span></span></span></span></span><big><big><span style="font-family:Comic Sans MS;"><span style=""><big><big><span style=";font-family:courier new;font-size:78%;" ></span></big></big></span></span></big></big>Kelseyhttp://www.blogger.com/profile/03096314902524326175noreply@blogger.com6tag:blogger.com,1999:blog-6961377621613721900.post-14309347301643556852008-09-29T15:00:00.000-07:002008-09-29T16:00:27.819-07:001931: biscuit bliss<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://delishfood.files.wordpress.com/2008/02/img_5665.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px;" src="http://delishfood.files.wordpress.com/2008/02/img_5665.jpg" alt="" border="0" /></a>As September wraps up, I felt it necessary to honor <span style="font-style: italic;">National Biscuit Month</span>. (oh, the things I think about) My mother is a fabulous cook, but my memory of Sunday morning breakfasts is none other than the glorious <span style="font-weight: bold;">refrigerator biscuit</span>! It was 1931 when baker, Lively Willoughboy secured his patent for his prized product. The idea was originally acquired by the company Ballard & Ballard which was later bought by Pillsbury in 1951.<br /><br />If you think like me, you want to know where that charming little doughboy came from. It wasn't until 1965 with the launch of refrigerated crescent rolls that the iconic <span style="font-weight: bold;">Pillsbury Doughboy</span> started singing, "<span style="font-style: italic;">Nothing says lovin' like something from the oven!</span>"<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.seduttosicecream.com/ParchmentMailers/pillsbury_doughboy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px;" src="http://www.seduttosicecream.com/ParchmentMailers/pillsbury_doughboy.jpg" alt="" border="0" /></a>As good as those darn refrigerator biscuits are, real <span style="font-style: italic;">lovin'</span> is baked into biscuits from scratch. This is my go-to recipe in a pinch. Please enjoy!<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Cream Biscuits</span></span><br />Yield: 8 biscuits<br /><br />2 C. flour, plus extra for the counter<br />2 tsp. sugar<br />2 tsp. baking powder<br />1/2 tsp. salt<br />1 1/2 C. heavy cream<br /><br />Adjust an oven rack to the upper middle position and heat the oven 450 degrees. Line a baking sheet with parchment paper. Whisk the flour, sugar, baking powder, and salt together in a large bowl. Stir in the cream with a wooden spoon until the dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.<br /><br />Pat the dough into a 3/4 inch-thick-circle. Cut the biscuits into rounds using a 2 1/2 inch biscuit cutter or 8 wedges using a knife. Place the biscuits on the parchment-lined baking sheet. Bake until golden brown, about 15 minutes.<br /><br />*Adding 1/2 C. shredded cheddar cheese and 1/4 tsp. cayenne pepper into the flour mixture makes these biscuits oh, so savory. Increase the baking time to 18 minutes.<br /><span style="font-size:78%;"><span style="font-style: italic;">recipe adapted from The America's Test Kitchen Family Cookbook</span></span>Kelseyhttp://www.blogger.com/profile/03096314902524326175noreply@blogger.com0tag:blogger.com,1999:blog-6961377621613721900.post-5524025883869172812008-09-27T00:13:00.000-07:002008-09-29T14:58:51.573-07:001919: mixing it up<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.davidlebovitz.com/archives/img/0406/firstkitchenaid.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 199px; height: 266px;" src="http://www.davidlebovitz.com/archives/img/0406/firstkitchenaid.jpg" alt="" border="0" /></a><span style="font-family:courier new;">Today I'm thankful for... my </span><span style="font-weight: bold;font-family:courier new;" >KitchenAid </span><span style="font-family:courier new;">mixer</span><span style="font-family:courier new;">. 1919 was the year that this historical appliance company made its mark in history. Over the next several decades this company continued to grow and found itself on many kitchen counters across America.</span><br /></div><div style="text-align: center;"><div style="text-align: left;"><br /><span style="font-family:courier new;">So what exactly was it that inspired this thankful post? Well, just like the mission of this silly little blog, I was trying to create a </span><span style="font-style: italic;font-family:courier new;" >modern version of a traditional classic</span><span style="font-family:courier new;">.</span><br /><span style="font-family:courier new;"><br />For me, </span><span style="font-weight: bold;font-family:courier new;" >apple cider</span><span style="font-family:courier new;"> is a must in the Fall months. I anxiously bought a gallon of the good stuff</span><span style="font-family:courier new;"> as soon as I saw it in the grocery store a week or so ago. As much as I love opening my refrigerator and seeing this big jug of goodness, I've asked myself several times, "</span><span style="font-style: italic;font-family:courier new;" >how am I ever going to drink all of this!</span><span style="font-family:courier new;">"</span><span style="font-weight: bold;font-family:courier new;" > My bright idea: bake with it!</span><span style="font-family:courier new;"> This led to a vast search on the internet for recipes that called for apple cider. I combined a few recipes together, crossed my fingers, and made a delicious batch of</span><span style="font-weight: bold;font-family:courier new;" > Apple Cider Cupcakes with Cream Cheese Frosting</span><span style="font-family:courier new;">.</span><br /><div style="text-align: center;"><div style="text-align: justify; font-family: courier new;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbImaA72Y1BS3LISCIw-Z5KPRTXwr7i7ERPo0Q0CA6RUB9R-njT-Bjr515dil3xPE43pq5d7QNPYhb_BSA11V-B1GUzPaoOa0MNoKHcRu8LSD7CCMj5ywKf1EvOcVvYX5-_9Ps_LtGC50/s1600-h/cupcakes1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbImaA72Y1BS3LISCIw-Z5KPRTXwr7i7ERPo0Q0CA6RUB9R-njT-Bjr515dil3xPE43pq5d7QNPYhb_BSA11V-B1GUzPaoOa0MNoKHcRu8LSD7CCMj5ywKf1EvOcVvYX5-_9Ps_LtGC50/s320/cupcakes1.JPG" alt="" id="BLOGGER_PHOTO_ID_5251565815961268962" border="0" /></a><span style="font-family:courier new;">Kylie (</span><a style="font-family: courier new;" href="http://kylienixon.blogspot.com/">sister</a><span style="font-family:courier new;">) and I sat salivating over these delightful little pieces of heaven at 1 am while enjoying a Friday night classic on TBS. (love those)</span><br /><span style="font-size:85%;"><br /><span style="font-family:courier new;">F.Y.I: do yourself a favor and read </span><a style="font-family: courier new;" href="http://images.google.com/imgres?imgurl=http://www.davidlebovitz.com/archives/img/0406/firstkitchenaid.jpg&imgrefurl=http://www.davidlebovitz.com/archives/2006/04/inside_kitchena.html&h=513&w=385&sz=33&hl=en&start=1&sig2=ib85qatrksHmhrR7W24r5A&um=1&usg=__X1rpFWviD49GGbNmS-6Ri7k6Aow=&tbnid=wki5u1KbbRxFdM:&tbnh=131&tbnw=98&ei=FuLdSPzGCaqopwSfxYTLDQ&prev=/images%3Fq%3DFirst%2BEver%2BkitchenAid%2Bmixer%26ndsp%3D18%26um%3D1%26hl%3Den%26sa%3DN">this</a><span style="font-family:courier new;"> fabulous post featuring David Lebovitz's experience visiting the KitchenAid factory.</span><br /><span style="font-family:courier new;">photo: davidlebovitz.com</span><br /></span></div><br /></div><span style="font-weight: bold;"></span></div></div>Kelseyhttp://www.blogger.com/profile/03096314902524326175noreply@blogger.com6tag:blogger.com,1999:blog-6961377621613721900.post-11865823083677722132008-09-26T10:06:00.000-07:002008-09-26T10:32:44.866-07:001931: Joy<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.simonsays.com/assets/isbn/0684833581/C_0684833581.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px;" src="http://www.simonsays.com/assets/isbn/0684833581/C_0684833581.jpg" alt="" border="0" /></a><span style="font-family: courier new;">Oh what a beloved year, the first edition of </span><span style="font-weight: bold; font-family: courier new;">The Joy of Cooking</span><span style="font-family: courier new;"> was privately published by a struggling homemaker, Irma S. Rombauer. The official title was </span><span style="font-style: italic; font-family: courier new;">"The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat." </span><br /><div style="text-align: left;"><br /><span style="font-family: courier new;">The book was written to support recent widow, Irma and her family. It was a family affair with Irma's daughter, Marion who illustrated the book and designed the cover. The original cookbook was written in a very conversational fashion addressing solutions to current depression-era problems. Topics like canning and pickling were featured alongside recipes for </span><span style="font-style: italic; font-family: courier new;">unique</span><span style="font-family: courier new;"> meats in an effort to be as resourceful as possible.<br /><br />Think you may have a 1st edition copy of this must read tucked away in Grandma's cookbook collection? Estimated value is around $1000.00!<br /></span></div>Kelseyhttp://www.blogger.com/profile/03096314902524326175noreply@blogger.com0tag:blogger.com,1999:blog-6961377621613721900.post-55177365467046770352008-09-26T08:57:00.000-07:002008-09-26T14:03:58.562-07:001920: baking bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj01dmmdcB0zG0MpJLtbkV8qpB_Zcw-k0bHEn3zr40DOqLUVbD6JlQj6DUn9a04vcEeiZUiePPo70wWo7lqNn7WjVv7qWzWp1zVBJF1F5BDDYykQWA1fEyzWzuboykQijaGtPJG8bKh2G0/s1600-h/IMG_8306.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj01dmmdcB0zG0MpJLtbkV8qpB_Zcw-k0bHEn3zr40DOqLUVbD6JlQj6DUn9a04vcEeiZUiePPo70wWo7lqNn7WjVv7qWzWp1zVBJF1F5BDDYykQWA1fEyzWzuboykQijaGtPJG8bKh2G0/s400/IMG_8306.JPG" alt="" id="BLOGGER_PHOTO_ID_5250438622771271106" border="0" /></a><br /><div style="text-align: left;"><div style="text-align: center;"><span style="font-family:courier new;">In 1920 over </span><span style="font-weight: bold;font-family:courier new;" >70% of American's baked their own bread!</span><span style="font-family:courier new;"> That's domesticity at its finest. In an effort to kill two birds with one stone, I'm sharing a </span><span style="font-weight: bold;font-family:courier new;" >Banana Bread Loaf </span><span style="font-family:courier new;">recipe. Consider this the "recipe revamp" from yesterday's </span><span style="font-weight: bold;font-family:courier new;" >Banana & Popcorn Salad</span><span style="font-family:courier new;"> and a tribute to all of those bread baking goddesses!<br /><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbvxXDB9CyLxsFG9-SbR9vJQp9k67tjImjdgcLYIqsEX7K2bQcj-q4mvQvBtD6P43FgZ0nsXhE4EBKZ3t_phyphenhyphenLzYkeTHVeGob9DGyWfsGV8fsl6DuvW8J9nzkmyDMnmptToaYBzy_B5jQ/s1600-h/IMG_8320.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbvxXDB9CyLxsFG9-SbR9vJQp9k67tjImjdgcLYIqsEX7K2bQcj-q4mvQvBtD6P43FgZ0nsXhE4EBKZ3t_phyphenhyphenLzYkeTHVeGob9DGyWfsGV8fsl6DuvW8J9nzkmyDMnmptToaYBzy_B5jQ/s400/IMG_8320.JPG" alt="" id="BLOGGER_PHOTO_ID_5250438188030839714" border="0" /></a><span style="font-weight: bold;font-family:courier new;" >Banana Bread Loaf</span> </div><div style="text-align: center;"><div style="text-align: left;"><span style=";font-family:courier new;font-size:85%;" > 2 cups all-purpose flour</span><span style="font-size:85%;"><br /></span><span style=";font-family:courier new;font-size:85%;" > 1 teaspoon baking soda</span><span style="font-size:85%;"><br /></span><span style=";font-family:courier new;font-size:85%;" > 1/4 teaspoon salt</span><span style="font-size:85%;"><br /></span><span style=";font-family:courier new;font-size:85%;" > 1/2 cup butter</span><span style="font-size:85%;"> </span><span style=";font-family:courier new;font-size:85%;" ><br /> 3/4 cup brown sugar</span><span style="font-size:85%;"> </span><span style=";font-family:courier new;font-size:85%;" ><br /> 2 eggs, beaten</span><span style="font-size:85%;"> </span><span style=";font-family:courier new;font-size:85%;" ><br /> 2 1/3 cups mashed overripe bananas</span><span style="font-size:85%;"> </span><br /><span style="font-size:85%;"><br /></span><span style=";font-family:courier new;font-size:85%;" >Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. <br />In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.<br /></span><span style="font-size:85%;"><span style="font-family:courier new;">Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.</span> </span><br /></div></div>Kelseyhttp://www.blogger.com/profile/03096314902524326175noreply@blogger.com0tag:blogger.com,1999:blog-6961377621613721900.post-30455348043025502952008-09-25T22:05:00.000-07:002008-09-25T22:34:12.909-07:001920's: recipe revamp?<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://survivalofthesickestthebook.com/blog/wp-content/uploads/2007/04/banana.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 442px;" src="http://survivalofthesickestthebook.com/blog/wp-content/uploads/2007/04/banana.jpg" alt="" border="0" /></a>I'm reading <a href="http://www.amazon.com/Fashionable-Food-Seven-Decades-Fads/dp/0226494071">this</a> fabulous book right now that highlights classic recipes from different decades. Lucky for me (and you) I found a recipe from the 1920's entitled <span style="font-style: italic;">Banana & Popcorn Salad</span>.<br /></div><div style="text-align: center;">Yikes!<br />What were they thinking?! Straight from the author's mouth, Sylvia Lovegren calls this<br />"The Worst Salad of the Twenties."<br /><br />Take a gander at the recipe & tell me what you think. I have a feeling opinions will be unanimous.<br /><div style="text-align: left;"><strong><br />Banana and Popcorn Salad</strong></div><div style="text-align: left;"> <p>1 banana, peeled and cut in half, length-wise<br />1 lettuce leaf<br />Popcorn<br />Mayonnaise</p> <p>Place banana on lettuce leaf. Scatter popcorn over banana and place dabs of mayonnaise here and there. Makes one serving.</p>ahem...stay tuned for a revamped recipe tomorrow.<br /><div style="text-align: center;"><div style="text-align: left;"><span style="font-size:85%;"><br />p.s. I thought about making this recipe to shoot a picture,</span><span style="font-size:85%;"> but I couldn't bring myself to waste a perfectly good banana.</span><br /></div></div></div></div>Kelseyhttp://www.blogger.com/profile/03096314902524326175noreply@blogger.com1tag:blogger.com,1999:blog-6961377621613721900.post-37111727174027863352008-09-25T21:39:00.001-07:002008-09-25T22:23:00.450-07:001920's: refrigerator<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.jyi.org/volumes/volume7/issue1/images/cull_Frigidaire.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px;" src="http://www.jyi.org/volumes/volume7/issue1/images/cull_Frigidaire.jpg" alt="" border="0" /></a><br />Can you imagine life without a refrigerator? Well, thanks to the "Roaring 20's" this convenient chiller was well on its way to making life easier for Americans. Although it's actual birth was in 1876, during the twenties there were over 200 models that were introduced to the market.Kelseyhttp://www.blogger.com/profile/03096314902524326175noreply@blogger.com0tag:blogger.com,1999:blog-6961377621613721900.post-80889065024708991512008-09-25T18:22:00.000-07:002008-09-29T15:59:07.359-07:00a modern interpretation of an old idea<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://redstandard.org/editrix/stilllife.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px;" src="http://redstandard.org/editrix/stilllife.jpg" alt="" border="0" /></a><span style="font-weight: bold;font-family:courier new;" ><span style="font-size:78%;">Tom Wesselmann, 1963</span></span><br /><span style="font-family:courier new;"><span style="font-size:78%;">-saw this beauty at the MoMa this summer-<br /></span></span><div style="text-align: left;"><span style="font-family:courier new;">Welcome to the </span><span style="font-weight: bold;font-family:courier new;" >Retrospective Kitchen </span><span style="font-family:courier new;">where food from the past is celebrated. Here you will find a modern interpretation of an old idea when it comes to all things food.</span><br /></div></div><div style="text-align: left;"><span style="font-family:courier new;">Each post will feature a year and the food trends associated with that point in time. Everything from classic Americana recipes, vintage cookbooks, and retro kitchen appliances will be highlighted. I plan to dig up the best of the best when it comes to Grandma's recipes and take a whack at reinventing American classics.<br /><br /></span></div>Kelseyhttp://www.blogger.com/profile/03096314902524326175noreply@blogger.com0