The Mad, Mad, Mad, Mad Sixties Cookbook: More than 100 Retro Recipes for the Modern Cook

The Mad, Mad, Mad, Mad Sixties Cookbook: More than 100 Retro Recipes for the Modern Cook

Rick Rodgers

Language: English

Pages: 224

ISBN: 0762445734

Format: PDF / Kindle (mobi) / ePub

As Don Draper famously said, “Nostalgia: a twinge in your heart far more powerful than memory alone.” Nostalgia, of course, also calls to one’s appetite. Thanks in part to the popular series Mad Men, fans are discovering the classic cuisine of the 1960’s; whether to revisit the favorite recipes of their childhoods or to celebrate the comforting, sometimes kitschy, always-satisfying dishes of the era, including:

• Waldorf Salad

• Sweet and Sour Meatballs

• Beef Stroganoff

• Steakhouse Creamed Spinach

• Buttermilk Dinner Rolls

• Cherries Jubilee

• Daiquiri Lime and Gelatin Mold

• Classic cocktails such as Blue Hawaiians, Brandy Alexanders, and Manhattans

• And many more!

Each recipe is adapted for the modern palate, with less fat and healthier ingredients than in the originals (no more bacon fat as a kitchen staple!). Full-color photographs showcase the food, proving that retro cuisine can be sophisticated and delicious. The Sensational Sixties Cookbook will also provide tips on hosting the ultimate sixties soiree, complete with menus, music playlists, and table decorations. So grab a swizzle stick, put Bobby Darin on the turntable, and get cooking—sixties style!



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We do it: About ½ inch from the end of the bacon slice, spear the slice with a toothpick. Now pierce the water chestnut through its center onto the toothpick, followed by a liver chunk. Wrap the long end of the bacon around the liver and water chestnut, spearing the opposite end of the bacon on the toothpick. Don’t worry about any loose bacon, as it will shrink up when cooked. KITCHEN TIME MACHINE Substitute ½ teaspoon ground ginger and ¼teaspoon garlic powder for the fresh ginger and.

Trimmings for decorating the pastry. MADEIRA SAUGE 2 tablespoons unsalted butter 3 tablespoons minced onion 2 tablespoons all-purpose flour 2 cups canned reduced-sodium beef broth ½ cup Madeira (California Madeira is fine) 2 teaspoons tomato paste ¼ teaspoon dried thyme ½ bay leaf Salt and freshly ground black pepper BEEF 1 teaspoon dried thyme 1 teaspoon salt ½ teaspoon freshly ground black pepper 1 (3-pound) beef tenderloin, trimmed and tied 1 tablespoon vegetable oil.

Cook, turning occasionally, until browned, about 6 minutes. Transfer to a plate. 2.Add the onion, carrot, and celery to the fat in the Dutch oven. Cover and cook, stirring occasionally, until softened, about 6 minutes. Stir in the garlic and cook, uncovered, until fragrant, about 1 minute. Stir in the tomatoes with their juices, the basil, oregano, hot pepper flakes, and bay leaves. Bring to a boil. Return the spareribs to the Dutch oven. Reduce the heat to medium-low and partially cover the.

Onion and ½ orange, cut into a few wedges. Place the duck on a roasting rack in a roasting pan, breast side down. Roast for 45 minutes. Every 15 minutes or so during roasting, use a bulb baster to remove accumulated fat from the pan (there will be quite a lot), and pierce the skin with the tines of the meat fork. Turn the duck breast side up and continue roasting (and removing the fat and piercing the skin) until an instant-read thermometer inserted in the thickest part of the breast reads 170°F,.

Dessert. Re-create your own royal treat by serving with small, local strawberries if possible. And while Chef Verdon used candied violets to garnish his dessert, you can also use fresh unsprayed violets or Johnny-jump-ups from your summer garden (as long as they haven’t been treated by pesticides). Another tip: freeze the serving bowls, as this will melt fairly quickly, especially in warm weather. 1 quart small strawberries, hulled (or use large strawberries, quartered) 2 tablespoons.

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