Cauliflower, the third way
A very simple but tasty dish! A cauliflower side dish, one of four from From the Hearth.
Author: Agnes
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
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 …
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 making this in a small/restricted kitchen.)
Ingredients
1 cup milk 1/2 cup white sugar 1/2 tsp nutmeg (our addition) 1/4 tsp salt 3 egg yolks 3 egg whites 1 package gelatin 1/2 cup rum, brandy or sherry (I used 1/4 which was enough) 1 cup whipping cream
Instructions
Prepare a flaky pie crust, and blind bake. Combine milk, sugar, salt, nutmeg and egg yolks in a double boiler. Cook, stirring continuously, until the mixture thickens to coat the back of a spoon. Add liquor. Add gelatin and stir to melt. Remove from heat and let cool partly. Beat the egg whites into soft peaks. Fold into the cooked mixture. Beat whipping cream. When mixture is cool, fold in half of whipped cream. Pour into pie crust and set in refrigerator to cool for about 2 hours. Top with remaining whipped cream.
There were a surprising number of steps to this, a few of which I consolidated. But it turned out pretty well!
I used brandy in the first pie, and sherry in the second attempt, and I think they were both pretty similar in the end. (Will have to try the rum version in the future!).
The verdict
The egg whites and whipped cream make this pie super light. And it definitely tastes like egg nog! This one is a keeper.
Did you try this pie? Tell us how it turned out!
White beans au gras
Another recipe from From the Hearth, we first made this without the beef (as the authors note, this is an option for “non-meat days”). It was a hit with our kid! We then later made it with the beef – both are great!
Ingredients
1 cup white beans, soaked 1/2-1 lb beef rump, cubed 2 carrots (or other root vegetables) 2 cups bouillon Bouquet garni: 1/2 tsp pepper 1/2 tsp thyme 1 bay leaf 1 tsp parsley
Instructions
Soak beans overnight. Drain beans and add the remaining ingredients. Bring to a boil and simmer for about 2 hours, or until beans are tender. Remove herb bouquet (I left it in - nice and herby). The liquid will reduce to make a thick sauce.
We actually made this dish in our Instant Pot. It was set for 35 mins on high pressure, and then the lid was removed to reduce the liquid using the sauté feature.
Unfortunately, we ate most of the non-meat version before taking photos!
The Verdict
Definitely one we will make again! Our five-year-old really liked it, and so did we.
Did you make this? Let us know how it turned out!
