Cauliflower, the third way
A very simple but tasty dish! A cauliflower side dish, one of four from From the Hearth.
Month: October 2020
Wartime Recipes from the Maritimes: 1939-1945
This was the first historic cookbook that we purchased, and the source of the name for this blog. While we made that namesake recipe several years ago, we had not made further dishes from this book. Until now …
Here are a list of the recipes we’ve tackled, under their colourful chapter titles:
Guns Instead of Butter!
Two Pounds per Week
No More Lobster, Please!
- Creamed Lobster (although I made my family recipe, which is slightly different!)
- Scalloped Oysters
Victory Gardens
Eat Hash and Like It!
Victory is Sweeter than Sugar
- Hurry Up Rhubarb Pudding
- Chocolate Mint Pie
- Cranberry Maple Syrup Pie
- Chocolate Marshmallow Ice Cream
- Toastaroons (cookies)
- Washington Pie
- Cranberry Chiffon Pie
- Cranberry Bread Pudding
Of Course I Can!
In the Spirit of Rationing
Fillet of beef pâté
This was the first-ever recipe we tried from the From the Hearth recipe book, and we’ve made it three times now. It’s a bit intense, with four different types of meat (in various form factors) in a pastry casing. Basically it’s a fancy multilayered meatloaf …
Sausage à la moutarde au gratin
We tried this sausage dish from From the Hearth for a quick weeknight dinner. We used breakfast sausages for this version. Ingredients 12 sausages 1 cup white wine 1 small onion, sliced Gratin: 4 tbsp bouillon (veal or chicken) 2 tbsp grated parmesan cheese 1 …
Carrots à la Portugaise
The only carrot recipe in From the Hearth is a glazed carrot dish with a touch of floral flavour from orange blossom water.
We made this dish for Thanksgiving this year, along with fillet of beef pâté, dessert cream, and tarts (plus some delicious compote with rhubarb from our garden).
Ingredients
1 lb carrots, cut in sticks For clarified sugar: 1 cup water 1 cup sugar 1 egg white, beaten (if desired - modern sugar is free from impurities and does not require this step) Cheesecloth 1 egg yolk 1/8 tsp orange flower water 2 tbsp double cream
Instructions
Partially cook carrots by boiling (~10 mins). Drain well. In a large saucepan, bring the water and sugar to a boil. Stir in the egg white. Skim the top of impurities. When the surface remains free, strain the syrup through the cheesecloth. Return the syrup to the saucepan. Continue to boil uncovered until thick and caramel-coloured. Stir in the partly-cooked carrots to coat evenly. Mix the egg yolk, orange blossom water, and cream together, then stir into the carrots. Serve warm. (Parsnips can be cooked in the same manner).
The verdict
These were very good! I put in a bit more orange flower water than the recipe suggests, which made them quite floral. Probably would go with the stated amount in future, but I’d make these again!
Eggnog Pie
This is the first recipe we tried from Cook Away, a recipe book for rich people camping, basically. I like eggnog, so eggnog pie was intriguing. (Although why this recipe was specifically included in this recipe book is not clear – not sure I’d be …
