I actually really enjoyed this dish. I wasn’t able to find any dried peaches, which is too bad because I think they would have been a great addition but it was still a great dish. Perhaps a nicer quality of cream to go on top would be nice, but I really don’t have any complaints.
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Poularde Dikker and Thijs (Braised Chicken with Mushrooms and Lobster)
There was nothing wrong with this dish, but in the end it didn’t really excite me very much. The chicken smelled and tasted amazing after it had been, browned in butter and poached in white wine. But the mushroom cream sauce with the additional lobster almost seemed like detractors. It’s a flavour palette that’s quite common in the book and not necessarily the most engaging.
Butterfly Steak Hong Kong
This recipe basically boils down to being a tasty marinade for steaks. A pretty straightforward combination of Worcestershire sauce, HP sauce, chilli sauce, and Dijon mustard and black pepper. Simple, but one to remember for those weeknight dinners.
Hungarian Coffeecake
A simple recipe of brown sugar, raisins, and nuts. This cake had the consistency of an Apple fritter donut, but without so much sugar. And baked, not fried. Tasty and a fan favourite amongst my friends but probably a little too pedestrian to make again.
Dutch Apple Cake
One of the addendum recipes in the “Frozen Assets” section, this Dutch Apple cake closely resembles the “Apple Breakfast Bread” in the same section pairing apples with nutmeg. However, between the two I enjoyed this one a bit better. A simple cake with a nice buttery flavour. Probably wouldn’t do it again but I always find the process of baking interesting, with its epic rising times for the yeast.
Coq Au Vin Rouge A L’Avergnate (Chicken in Red Wine)
Inspired by an episode of Mad Men, I tried this ‘coq au vin’ from the Prices book. The fresh tarragon was nice. Chicken and tarragon go beautifully together, in general. But other than this was a pretty unimpressive dish without much flavour or flair. Too bad.
Barbecued Double Hamburgers
A basic hamburger stuffed with either blue cheese or foie gras. I tried both but preferred the blue cheese. I suppose this was probably a more avant-garde suggestion in the 60s but now it feels out of place in a cook book. Still, burgers for dinner under any circumstance is welcomed under this roof.
Soup Anglaise (Cake with Custard Cream)
Macerated fruit salad sandwiched between two layers of Genoise cake. Covered with custard and then covered in meringue and browned. This cake was a monster. Very rich, very decadent. Not necessarily to my taste, it came off a little too sweet and cloying. But still a fascinating dish.
Yeast Bread
I tried to make the Rye Molasses Bread as well as a Date Bread neither turned out great but I think my kitchen was too cold for the yeast to rise properly so I’ll try again and update the post another day.
Tomato Sauce
At this point, considering that I’m 100% committed to seeing this project through, I have decided to start stocking up on all the special sauces and stocks that Vincent and Mary call for in their book. I have already begun to freeze my own stocks when I can and yesterday I made my very first tomato sauce. I worked at an Italian restaurant once where they made their own tomato sauce and so knew first hand how amazing homemade tomato sauce can be! This recipe is slightly more rich than the one my old restaurant used to make, incorporating salted pork and chicken stock with the fresh tomatoes. This result is magnificent! A beautiful, clean tomato sauce that is infused with a rich, savory flavour. I even canned 3 jars of it since I happened to have some mason jars handy. Two firsts in one day!
A Treasury of Great Recipes 