Here it is- the first issue of Cuisine magazine in 1979. For those who loved and followed Sphere magazine, you might remember that the last few months of Sphere was called Sphere’s Cuisine, preparing for the name to be changed to simply Cuisine. Cuisine was a great magazine but it too, like Sphere, ended too soon. The last Cuisine was published in December of 1984. But as I did with Sphere, writing about every issue until it ended, I will be doing the same with Cuisine. There are great recipes ahead for months to come!
Caribbean cooking was the theme of most of this issue, dozens and dozens of ideas for “Pleasures of the Caribbean.” There were also articles about pressure cooking fast feasts, a page of cookbook recommendations, a “Discovering Cheese” essay by the great Bert Greene, baking with cookie stamps and molds, and a subject seen in many January issues, trying to lose weight in the new year by offering low calorie ideas in an article called “Super and Slimming” where recipes that wanted to “please the eye, tempt the palate, and satisfy our love of flavorful and exciting food.” The featured recipes used minimal fats and cooking oils and those used in small amounts would not add significant calories in individual servings but add flavor and enjoyment to a dish. I decided to make the 300-calorie per serving “Spicy Indian Chicken.”
This dish met their desired criteria for pleasing the eye and palate with lots of flavor. It’s not difficult to make and worth the effort. A delicious homemade spice mixture is sprinkled on the chicken and used in a sauce. A cooling cucumber raita on the side and cilantro rice are the finishing touches. (Naan bread is optional, but then you have to count those calories but it’s still low if you don’t have too much!)
This first issue is for January/February so watch for the next issue in March. (Hint at what’s ahead: authentic Mexican cuisine from Diana Kennedy, and an inside look at French cooking lessons at La Varenne in Paris!)
- Cucumber Raita:
- 1 small cucumber, seeded, shredded, and squeezed dry
- 1 cup plain yogurt (I used Greek yogurt)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon paprika
- Spice Mixture:
- 1 bay leaf
- 1 cinnamon stick (1-1/2 inches)
- 4 peppercorns
- 2 small dried hot chili peppers
- ¼ teaspoon ground cardamom
- Chicken:
- About 3 pounds chicken thighs, skin removed
- Onion paste mixture:
- ½ cup chopped onion
- 3 cloves garlic
- 1 cube (1-inch) gingerroot, pared and chopped
- Remaining ingredients:
- 1 Tablespoon unsalted butter
- 1 medium onion, sliced
- ½ teaspoon ground turmeric
- ½ teaspoon crushed red pepper flakes (or more if you like more heat!)
- 3 medium tomatoes, chopped
- 1 can (10-3/4 ounces) chicken broth
- 2 medium carrots, pared and cut into 1-inch pieces
- To serve:
- Hot cooked rice to serve 6
- 2 Tablespoons chopped cilantro (or parsley)
- Naan bread, optional
- Make Cucumber Raita: Combine all raita ingredients and mix well. Cover and chill while preparing other ingredients.
- Make Spice mixture: Grind all spice mixture ingredients in a spice grinder or blender to make a coarse powder; set aside.
- For chicken: Place chicken pieces on a non-stick foil-lined pan. Dust each piece with a little of the spice mixture, reserving the rest for the sauce. Place chicken under the broiler (may have to do in two batches) and broil, turning once, until browned about 8-9 minutes per side, or less if thighs are smaller; just watch carefully. Set chicken aside.
- For Onion Paste mixture: grind together all onion paste ingredients in a blender or food processor to a paste; set aside.
- For remaining ingredients: Melt the butter in a large skillet. Sauté the sliced onion until golden and softened. Stir in onion paste, reserved spice mixture from the chicken, turmeric, and red pepper flakes. Cook and stir for a minute, then add chopped tomatoes and cook for 3 minutes. Stir in chicken broth and carrots, then lay broiled chicken on top. Bring to a boil, then reduce heat to low and simmer, covered, turning chicken occasionally until tender and cooked through, about 30 minutes.
- To serve, Place chicken on a platter and spoon on some of the sauce; place any remaining sauce in a bowl to pass. Serve chicken and sauce with hot cooked rice stirred with cilantro or parsley in a serving bowl. Serve with the chilled cucumber raita in another bowl. Naan bread is optional but good dipped into any remaining sauce. Serves 6.
I immediately became a subscriber in 1979. As any gateway drug it lead to my subscribing to Gourmet and many other slick magazines still to this day. I tried recipes that were well explained and gorgeously photographed. Thanks for the memories.
Lydia, same here. I also loved Gourmet and all the others that were so wonderful back then. Incredible recipes and also all on good paper. So many magazines now have pages like tissue paper. I’m so happy to have all the issues of Cuisine to share with my readers. Thanks for writing.
Debbie, right now next to my Smithsonian, they have foodie articles at times too, is Bon Appetit. Luckily they haven’t disappeared.
Agree, Lydia!
I wish I had been more aware of Sphere and Cuisine during the times they were in publication. Thanks for introducing me to them through your blog. The articles looks intriguing and the cover is nicely styled and photographed – as are your dishes, Debbie.
With that list of ingredients, I can imagine how flavorful this dish is!
Denise, I almost didn’t make the chicken dish because of the long list of ingredients but it just sounded so good. Some things could be made ahead like the spice mixture, some of the chopping, and the cucumber raita, so that makes it go together more easily. I also felt ambitious that day. Other days I want meals with 3 ingredients. All depends on my mood or if we’re snowed in for the day!
Exactly! Many of us have the spices, why not use them? I tend to get in a rut.
That’s why we need people like you, Debbie. You help keep us interested and movtivated in the kitchen. : )
Denise, you are the sweetest!
Love your sharing from the old Cuisine magazines, some wonderful recipes from the past that many of us enjoyed with our families or at gatherings. This recipe isn’t familiar but sounds delicious & I can’t wait to make it. I look forward to your sharing more from Cuisine in future blogs. Thanks for the blast from the past!!
Thanks, Kim! I am looking forward to going over each and every Cuisine. I haven’t cooked from them in awhile so it will be fun for me too!
This is a great blog! I have all the Cuisine magazines from 1979 tthrough 1981 in notebooks. I haveprinted highlights from your blog as a type of index which helps me to find my favorites without having to thumb through all those issues. I’m sorry you stopped with March 1980 but I’m grateful for 1979. You’ve inspired me to continue writing my own index summary for the rest of my issues. I used to entertain using menus from the Cuisine magazine. Some favorites were the Caribbean menu with that great homemade Creole seasoning and the page of caribbean cocktails which I stilI refer to by keeping it handy in my liquor closet. Daddy’s with blackberry brandy and coconut cream or Bluebeard’s wench with Blue Curacao (Jan 1979); The Chinese menu with the sesame balls with dates and sweet potato (Oct 1979) The Maui menu of Fruited beef with papaya and the coconut pudding and chiffon pie.(Jan 1980)
Hi Wendy- I’m happy to meet another Cuisine enthusiast! I am not stopping at the March 1980, I am going to write about every single issue to the very end before it folded, so I hope you check back each month. I love your list of favorites! Please check out future months and tell me what you think. Thanks so much for writing!