This issue of vintage Cuisine from 1980 begins with an article about French Bistros from the great Bert Greene. He describes Bistro as a “magically aromatic word, like a whiff of fresh pepper scenting a stew or the slightly lemony bouquet of new white wine.” Oh, if only I could write such words. Sigh. I love his writing. The rest of the article is his love story to Bistros and includes recipes such as a Blanquette of Veau (veal); Navarin de Mouton (lamb stew); Pommes Dauphine (baked potatoes, cream, and eggs); Potage creme de Courage (fish soup/stew); Pâté aux Pistaches; Gâteau Breton, a classic Bistro dessert sometimes called pan de Bretagne; and a Sorbet Aux Prunes (Plum Sorbet). If you can somehow find a copy of this old issue and love French food, grab it!
If you love peaches and nectarines, or maybe a wine country picnic (remember this issue is from July/August that I forgot to write at the time) you have your choice of dozens of incredible recipes. If you love cantaloupe, how about a cool, rum scented cantaloupe tart in a cardamon and orange-scented shell?
The “Cooking Lesson” page has step-by-step instructions to make Rich Russian Meat Pirogs with a brioche dough and a pork and beef filling with tons of spices, and served with a yogurt-sour cream sauce.
“Corn Harvest” recipes using fresh corn kernels include whole wheat corn muffins; corn cartwheels with a sour cream-bacon-chive dip; fresh corn antipasto; enchiladas with corn, chicken, and olives; herb-roasted corn; chili-corn casserole; and more. They all sound amazing.
I selected an appetizer to make since there will be so many holiday parties this month. There is a recipe that is perfect for your vegetarian guests that is wonderful! It’s an “Almond and Mushroom Pâté served on toasted baguette pieces. Non-vegetarians will love it too, of course. It can be made a day ahead and refrigerated until you are ready to serve. The use of fresh tarragon adds a delightful taste.
Have Happy Holiday parties!
- ¾ cup blanched almonds
- ¼ cup finely chopped onion
- 3 Tablespoons unsalted butter
- ¾ pound mushrooms, chopped
- 2 cloves garlic, minced
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon minced fresh tarragon (or ⅓ teaspoon dried tarragon - but fresh is better!)
- ½ teaspoon table salt
- ⅛ teaspoon freshly ground black pepper
- ⅓ cup sour cream
- Garnishes if desired: Tarragon sprigs, lemon wedges
- Serve with toasted baguette pieces, or crisp crackers
- Heat oven to 325 degrees F. Toast almonds on baking sheet in oven, stirring occasionally until golden, 10 to 15 minutes, watching carefully. Remove from oven and cool.
- Sauté onion in 1 Tablespoon of the butter in large skillet until softened, about 2-3 minutes. Add remaining 2 Tablespoons butter, the mushrooms, garlic, lemon juice, tarragon, salt, and pepper. Cook over high heat 2 minutes. Remove vegetables to a bowl with slotted spoon. Cook pan juices over high heat until reduced to 1 Tablespoon.
- Process cooled almonds in food processor or blender until finely ground. Add cooked vegetables, pan juices, and sour cream. Blend until almost smooth. Spoon mixture into a 2 cup terrine or bowl that is lined tightly with plastic wrap with long edges to cover top of bowl. Refrigerate, covered, until cold, at least a few hours or overnight.
- Carefully lift up pâté with plastic wrap and turn out onto a serving dish. Garnish with tarragon sprigs (or fresh parsley if you couldn't find fresh tarragon) along with lemon wedges and toasted baguette slices or crispy crackers.
- Note: After slicing baguette pieces, I brushed them with olive oil and broiled until golden.
I’m going to search for this issue as it’s the month and year we were married. At age 20, this kind of cooking would have been beyond me. But after nearlly 45 years of enjoying time in the kitchen, I have more confidence (and a better grocery budget!).
Thanks for sharing, Debbie!
Denise, I have some duplicate issues of Cuisine’s. If I have one of this issue, it’s yours! I’ll let you know if I find it.
OMGoodness! How interesting to come across This recipe! I have been making it since the early 1980’s from a scrap of paper in my recipe folder.
Obviously I ate it somewhere and loved it and scribbled it down.
Today I came across the recipe
Rushed out for fresh mushroom and it was just as good as it always was.
I’m 78 now and this may be the last time it now I am able to pass it on to my grown up children!
I love your memories, Jocelyn. It’s one of my favorites too. Thank you for writing!