Posted on 12/15/2017 4:39:44 PM PST by Jamestown1630
While enduring a ‘bug’ this week that left me unable to do much but sleep or sit in front of the TV, I happened upon Clarissa Dickson Wright’s series, ‘Breakfast, Lunch, and Dinner’, which you can find on YouTube, and which is a really interesting history of how our 'three squares', and the ways we partake of them, have evolved over time.
In the Lunch episode, she featured a pasty (yes, no 'r') crust design, executed by food scholar Ivan Day. This was so beautiful, I had to find the design, and know more about it.
On the way, I found some interesting stuff – including Day's great website on historic food:
http://www.historicfood.com/portal.htm
The pasty design seems to have been derived from Edward Kidder’s ancient ‘Receipts of pastry and cookery, for the use of his scholars’, published in 1720 (you can still buy a copy on Amazon ;-):
http://www.historicfood.com/Edward%20Kidders%20Lamb%20Pasty.htm
I’m not personally a fan of British pasties; but it seems to me that we could decorate our sweet or savory pies just as beautifully – it just takes practice, and starting small! And you don’t need cutters to do this; just find a design, make a cardboard cutout of it, and find a sharp knife to cut the pastry to each of the shapes; then do some detail on the pieces.
Food52 has a lot of starter ideas for ‘fancying up’ your pie:
https://food52.com/blog/8744-9-ways-to-fancy-up-your-pies
-JT
Oh my goodness...WOW!
I have gained 5 lbs just looking at the pic but they look amazing!!
Such a great recipe... :)
Cook/timing is essential....or you’ll end up with a pot of sugar instead of fudge.
It does. I’ve only been there once as an adult. It was mesmerizing. My childhood stay, for about a month, sold me on it forever. My grandparents were renting a penthouse with AMAZING views and a wrap around terrace. I turned 7 there. I loved playing outside up in the sky. My dad’s cousin lived there too and he drove us around town in a convertible Cadillac. I still remember lounging in the back alone looking up at all the buildings.
RESTAURANT-STYLE PRIME RIB
ING bone-in beef rib roast (4-5 lb) 1/4 cup k/salt 2 tb ea garlic powder dried rosemary,
wasabi powder, softened butter, tb coarsely ground pepper tsp herbes de Provences
METHOD Place roast, fat side up, on rack in a foiled roaster. Pat combined s/p/herbs onto all sides.
Roast 350 deg 2 to 2-1/2 hours to desired doneness (medium-rare, 135°; med, 140°; med-well 145°).
FINAL Remove roast from oven; tent with foil. Let stand 15 minutes before carving.
Nice story, Yaelle. I don’t remember the picture, unfortunately. I used to go there every year with my husband until the recession (depression) hit. Great town, great restaurants. One bad memory? In November, 2001, we went to Commander’s Place, had a great dinner, served by a waiter whose name was...Jihad.
The Restaurant Prime Rib recipe (above) rang a bell b/c I pre-season and steep all my meat dishes before I cook them, as well.
I call it giving the cut of meat “a bath.”
I just mix a bit vegetable oil, various herbs, paprika, s/p....then apply it to the meat and let it steep a bit.
It adds mostness and an extra layer of flavor to your dish, and enhances the all-important browning step.
Oh my gosh. I wonder if Muslims still name their sons Jihad, or if that name has gone out of vogue among Muslims living in the West.
I don’t know but it but a damper on my birthday feast!
YUM! About an hour ago hubby called our favorite meat market and ordered us up a 4-5 pound one. That’s usually our Christmas go-to dinner. Leftovers go to strouganoff. Bones to the neighbors dog.
Gonna be delicious.
Especially so soon after 9/11. I can imagine.
Got all the ingreds for the bread and butter toffee Pudding. Decided to go with a sliced egg bread for the bread, and only the sherry for the alcohol. I think I will make fudge also for the ones who won’t eat the pudding. But mom will be in heaven.
Agreed to leave the thread going. It’s a good one.
I might make spitzbuben* tomorrow. It’s actually really cold here. Got into the 30s last night for real in L.A. Wild. We actually need the uggs we all wear when the temp drops below 70.
*those linzer style sandwich cookies. I might even use nuts in the dough for flavor and texture, but then I can’t taste them. Which is ok.
I looked them up, and they’re pretty.
Mmmmmmmm....the egg bread is a good idea.
And making the P/B fudge, too..........
You’re really spoiling the family with all those goodies. (giggle)
‘Thanks Jamestown1630 for the least combative thread on FR.”
Sweet LOL! You are right on both points.
Hope you had a great Hanukah. We are havin matzo ball soup at our Christmas meal to celebrate our Jewish ancestors. (I know it should be latkes, but I love matzo ball soup with schmaltz and gribenes!)
I’ll have to investigate steaming. Never did that before. New foods and new cooking technique are always a hoot to try.
Don’t do raison cuz I eat Brown bread with smoked salmon and all the fixings. YUM!
Spent the day making assorted truffles, fudge, dark choc-covered nuts.... laying down already. Choclatiering is somehow way more tiring than dismantling and cooking large animals. Guess it’t the concentration and precision and standing up still in one place so long.
Hang in there. I remember when I got a flat tire when I was taking my son to someplace he wanted to go. He was livid with me but he learned to change a tire that day!
They turn human again when they hit 24. My son lives in Europe and called me a few weeks after his 24th complaining about how strict I had been. I was thinking about should I hang up on him he say “Thanks for doing that. You taught me discipline.”
They will get it. Eventually.
Oh Darlin celebrate Christmas. It’s a reminder you will see him again!
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