Twin Peaks Eats: Liberace’s Asparagus Vinaigrette

“Diane, I’ve just opened Laura Palmer’s diary. This is the, uh, the last entry, dated February 23rd. It reads:”‘Asparagus for dinner again. I hate asparagus. Does this mean I’ll never grow up?'”

Laura Palmer was a girl full of mysteries. But one thing we do know for sure: she was not a fan of asparagus.

So I thought that I’d dig up an asparagus recipe that maybe she would like. I took to my cookbook collection and immediately went to my copy of Liberace Cooks! (1970) Because Liberace has never let me down.


 

One of the things I like about this recipe is that he explicitly states that it should be made with whatever you have on hand or whatever suits the food you are serving.

I used the following: salad oil, olive oil, red wine vinegar, garlic, dried tarragon, scallions, chives, and parsley.

So here it is, Liberace’s Asparagus Vinaigrette!

OK, I loved this. Like I said, I haven’t made a single Liberace dish yet that I didn’t really enjoy. And I liked the random addition of the hard boiled egg.

This was a great side to an upcoming dish–and the extra vinaigrette was delicious on a green salad later that week.

Would this have changed Laura’s mind about asparagus? Probably not. I’d hate anything served to me if every family dinner was like this:

P.S. Such a shame that this film was so hated, because Sheryl Lee,  IMHO, was so goddamned great in this movie.

 

 

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Igloo Canapes (1950)

It’s game 6 of the Stanley Cup playoffs. Pittsburgh Penguins vs. The Nashville Whatevers (seriously, what is their name?)

Anyway, although tonight’s game is taking place in Nashville, I’m making a tasty nibble inspired by the original home of the Pittsburgh Penguins–the Civic Arena.

You may remember it from the 1995 Jean-Claude Van Damme film, Sudden Death.

I will always remember it as The Igloo.

So, in honor of tonight’s game I looked to one of my new acquisitions, 500 Snacks (1950) from the Culinary Arts Institute, and selected the aptly named Igloo Canapes.

Cook eggs. Stuff eggs. Put eggs on cream cheese-slathered bread.

Done. And. Done.

So does it look like The Igloo???

The Igloo a.k.a. the House that Lemieux Built R.I.P. 1958-2010

You tell me.

Let’s Go Pens! The City of Champions needs another shiny trophy!

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Twin Peaks Eats: Black As Midnight Cocktail

All Twin Peaks fans–(what are we Peakers? Like Trekkies or Fannibals? Someone tell me, please)–know exactly how Dale Cooper likes his coffee:

So I have whipped up a cocktail that is not only as black as midnight on a moonless night, but as dark as Evil Coop’s soul.

Speaking of which, what are we calling him? Evil Coop? Bad Dale? Doppleganger? WIG?

WIIIIIIIIIIIIG!

Is it possible that I may be the first person to use a Real Housewives reference when talking about Twin Peaks?

Whatever. I still can’t get over Kyle MacLachlin’s wig.

BUT! I can whip up a cocktail with coffee!

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Twin Peaks Eats: Audrey’s Freshly Squeezed Cocktail

Four episodes.

Only four episodes in and we’ve been treated to:

Bad wigs, snakeskin print shirts, mysterious boxes, vomiting, outer space, and a chewed up wad of Bazooka gum on a stick.

After all of that, I think that we ALL need a drink.

For inspiration, let’s go back to episode two of season one when Agent Cooper’s eyes land on Audrey Horne for the first time…

Hubba hubba.

Audrey’s Freshly Squeezed Cocktail

  • 1 oz freshly squeezed grapefruit
  • 1 oz freshly squeezed cara cara orange
  • 1 tsp freshly squeezed lemon

Combine juices. Pour into champagne flute. Top with the sparkling wine of your choice.This was delicious. The perfect Mimosa for people who aren’t Mimosa people. The tartness of the lemon and the grapefruit tempers the sweetness–especially if you are using a Prosecco. A little sweet, a little tart–this drink is a little sassy–just like its namesake.

For more Twin Peaks Eats checkout my corn and shrimp Garmonbozia Soup and Ben & Jerry’s Baguette with Brie and Butter!

 

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Twin Peaks Eats: Garmonbozia Soup

FINALLY. IT’S SUNDAY AND IT’S HAPPENING AGAIN.

I am so fucking stoked for this.

I’ve been waiting 27 years for this. 27 years since eleven-year-old me was utterly traumatized by Twin Peaks. I had BOB nightmares for a long while afterwards. And even with subsequent viewings of the series (I think I just watched it for the 5th time?), I will still have BOB nightmares. Twin Peaks is one of the best horror works of all time.

Anyway, here we are and I’m like Leland:

I have no idea what the new season is going to hold, but I’m going to go out on a limb and say that the 18 episodes are gonna be dripping with Garmonbozia. Hence, why I present to you for the premiere episode(s), Garmonbozia Soup!

Check out the little blue rose in the wallpaper!

Garmonbozia Soup (Corn & Shrimp Soup)

  • Ingredients:
  • 1/2 pound shrimp, boiled, peeled, and chopped
  • 8 oz can creamed corn
  • 1/2 tsp grated or minced fresh ginger root
  • 2 tbsp milk
  • 2 egg whites
  • 1 tbsp cornstarch 
  • 2 1/2 cups chicken or vegetable stock
  • chopped scallions or chives to garnish
  1. mix the ginger and shrimp together in a bowl. In another bowl, stir the milk and cornstarch until smooth. 
  2. In yet another bowl, beat the egg whites until frothy, and add the milk/cornstarch mix. Beat again until smooth, and then mix with the shrimp. 
  3. In a saucepan, bring the stock to a boil.
  4. Add creamed corn and return to boil.
  5. Slowly stir in the shrimp/egg mixture until smooth.
  6. Serve garnished with chopped scallions or chives

This soup is most definitely Chinese-inspired, so let’s just say that this dish is in honor of poor Josie Packard from Hong Kong, who had a shit ton of Garmonbozia going on, ended up being killed by fear and then trapped in a goddamned drawer pull.

Poor thing!

Like most all soups, this tastes better the 2nd day because you can really taste the ginger and the soup has thickened into more of a chowder-like consistency.

Now that I think about it, this is basically Shrimp with Lobster Sauce if it were thinner and had some peas and water chestnuts in there. So, I am totally going to do that at some point. This is one of my all-time favorite soups, even if it is filled with pain, sorrow, and all that jazz.

Enjoy tonight’s premiere!

I am going to be posting a new Peaks-inspired dish every week during the show’s run, so I will be back next Sunday with more Twin Peaks Eats!

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Twin Peaks Eats: Jerry’s Baguette With Brie & Butter

In 2014, in anticipation of the Blu-ray release of Twin Peaks: The Entire Mystery, I did a series of Peaks-themed posts. Back then, the idea of David Lynch and Mark Frost returning with a third season of the show was…well, unthinkable. But here we are! 

Starting with the premiere of season 3 on Showtime on May 21st at 9 PM, each week I will serve up a treat inspired by seasons 1 and 2. But as I go on, who knows what delights await us for the next 16 weeks! 

Anyway, this post originally appeared on Dinner Is Served 1972 on July 8th, 2014….

I never intended for these Twin Peaks posts to be food-themed, but it makes sense since this is a food blog, and Twin Peaks is such a food-centric show.

Proof: this scene where for about 2 minutes Ben & Jerry Horne (yes, like the ice cream guys) wax poetic and chow down on some sandwiches that Jerry brought back from France.

Now, how exactly one would get cheese sandwiches through customs is beyond me; but let’s face it, Twin Peaks isn’t the most logical of fictional towns, now is it?

DSCN0520[1]There are 3 ingredients:
1. Baguette
2. Brie
3. Butter

Slice open Baguette. Spread with softened butter. Top with sliced Brie.

You can eat it as is, but I microwaved it a bit to get the cheese a little squishy.

Here is the sandwich–wrapped in wax paper, just like Jerry’s.

DSCN0523[1]

DSCN0525[1]

Since there are only 3 ingredients, the quality of said ingredients is important. But, since I was shopping at my Safeway, the quality wasn’t the best. But who cares? Cheese, bread and butter? Even the cheap stuff is delicious.

Seriously delicious. I think that if I was eating the really good French stuff, I’d be housing that baguette just like Ben & Jerry.

 

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Twin Peaks Eats: The Norwegians Are Leaving!

In 2014, in anticipation of the Blu-ray release of Twin Peaks: The Entire Mystery, I did a series of Peaks-themed posts. Back then, the idea of David Lynch and Mark Frost returning with a third season of the show was…well, unthinkable. But here twin we are!
Starting with the premiere of season 3 on Showtime on May 21st at 9 PM, every Sunday night I will serve up a treat inspired by seasons 1 and 2. But as I go on, who knows what delights await us in the upcoming weeks!

Meanwhile, we’re going to revisit a few of the original blog posts. This originally appeared on Dinner Is Served 1972 on June 3, 2014

In the Twin Peaks pilot, Ben Horne is courting a group of Norwegian businessmen over breakfast.

The Norwegians seemed to be buying what Ben was selling; but eventually some shit goes down (if you haven’t seen it, 1. you’re crazy. 2. you have to go watch the pilot to find out. I’m not telling.) and this happens:

norwegians

“The Norwegians are leaving! The Norwegians are leaving!”

norwegiann2Yeah. The Norwegians left.

But let’s get back to that breakfast from the clip! Looks good. Flapjacks. Bacon. Eggs. Coffee.

So, pretty far off from the Norwegian breakfast, or Frokost (from wikipedia):

The basic Norwegian breakfast consists of milk or fruit juice, coffee (or more rarely tea), and open sandwiches with meat cuts, spreads, cheese or jam. Cereals such as corn flakes, muesli and oatmeal are also popular, particularly with children.

Eh. Boring. You know what’s more fun? KOLDTBORD, or the Norwegian version of the smorgasbord. I think it literally translates to “cold board.”

Continue reading for a looksie at some primo retro koldtbord spreads.

smorgasbord

I love the red serving bowls.

koldtbord (1)

This has to be for Christmas. I spy a Jell-O mold!

Check out the Norwegian flag right next to the stacks of sliced bread.

koldtbord

I am 100% sure there is pickled herring involved.

So, lots of salads, cold meat, cold fish, and little open-faced sandwiches. Count me in!

And then there’s this:

sharonloisbram
OK, not koldtbord. There’s a giant elephant. And is that a loaf of bread shaped like a crocodile??? But I came across it and had to share.

I never knew that Sharon, Lois & Bram had a record called Smorgasbord. Damn, I don’t know the last time that I even thought of Sharon, Lois & Bram. But now I’m gonna have that skiminarinkydinkydink skiminarinkydo I love you song in my head all day.

After looking at all those fantastic koldtbord photos and now have a hankering to see some more Norwegian foods, please visit Ted over at RecipeReminiscing. The recipes are all vintage. The photography is all questionable. And most of the recipes are provided in both English AND Norwegian.

Check out this humdinger of a dish from Ted’s site:

tartar_post_thumb2_thumb

approx. 300-400 g [0,7-0,9 pound] beef
4 egg yolks
4 tablespoons chopped pickled cucumber
4 tablespoons finely chopped raw onions
4 tablespoons capers
4 tablespoons chopped beetroot
4 slices of bread with butter
Remove the tendons and skins carefully from the meat and run it once through a meat grinder. Placed on top of the buttered bread slices and push it well down at the edges so that none of the bread is visible. Chop lightly with the dull edge of a knife in checkerboard pattern.
Place the sandwiches on a platter with onions, capers, cucumber and beets around. The egg yolks can be served in half an eggshell or put on the sandwiches in an onion ring. Serve with salt and pepper.

Yummy. But hey now! I think I’ve seen that dish before!!!

Looks rather like Dinner is Served’s Beef Lindstrom, no?

dinner is served 001

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Joan Crawford’s Pork Chops with Red Onions and Apple Rings

Finally (and sadly) we come to the end of Feud the television mini series and my series of Feud-themed food posts.

I’ve saved the best for last, because this was indeed the best of the bunch. This is Joan Crawford’s Pork Chops with Red Onions and Apple Rings, which appeared in the  November 1, 1965 issue of Vogue.

Joan Crawford’s Pork Chops with Red Onions and Apple Rings for four to six

6 loin pork chops, one inch thick
¼ pound margarine or butter
2 large Italian red onions, sliced
1 cup flour
Lawry’s Seasoned Salt

Salt chops on both sides. Dip lightly in flour. Place chops in ¼ pound melted butter or margarine in skillet. Add sliced onions and cook till golden. When onions are cooked, place on top of chops. Brown chops on one side, then turn, replacing onions on the top side. Place chops in skillet in preheated 250° oven. Cover. Cook 15 minutes. Then reduce oven heat to 200° and bake for an additional 25 minutes. Top each chop with 2 fried apple rings.

Joan Crawford’s Fried Apple Rings
4 green apples
¼ pound margarine or butter
Lemon juice
Cinnamon
Nutmeg
Brown sugar

Core and slice apples into thick rings, but do not peel. Sprinkle with lemon juice. Heat margarine or butter in skillet. Fry apples first on one side, then the other, until brown but not mushy. This is a matter of a very few minutes. While frying, sprinkle top sides of apples with cinnamon, nutmeg, and brown sugar to taste. Keep warm until all are done.

This was delicious. I mean, pork and fruit is a winning combo, as Dinner Is Served has taught me again and again, so this really should not have been any kind of surprise.

Plus, if I’ve learned anything through this series it’s that Ms. Crawford knew what she was doing in the kitchen.

EAT IT!

To everyone who has stopped by because of Feud, I hope that you’ll continue to visit me here at Dinner is Served 1972 or follow me on Facebook!

AND NOW, A GIF PARTY!

There’s really nothing else to say except enjoy the show! But I will leave you with what may be my absolute favorite moment of the entire series:

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Bette Davis’ Spinach-Stuffed Filets

Feud Foods™ continues today with Bette Davis’ Spinach-Stuffed Filets!

I found this recipe in Johna Blinn’s newspaper column, Celebrity Cookbook (Click on the image to zoom in for the recipe).

The Evening Independent – Dec 2, 1965

 

Things I learned about Bette Davis in this article:  She owns many cookbooks and detests wasting food.

“I’m not a penurious woman, but to throw food away is a sin.”

She also thought it very important to teach her children to eat and behave.

“When I travel abroad it’s embarrassing to see how so many American children eat. They hold their implements like truck drivers.”

She also doesn’t give a shit about your eating habits.

These days I have to be charming about them [potatoes] and limit the number I eat. But if you have to diet, shut up and diet.

And I love her response after asked about her plans for the future:

I’m moving East to be near my children. I’m thinking of doing a comedy. I’ve killed my last person. Baby Jane” and “Sweet Charlotte” I call my macabre years. I’m bored with killing.

But not bored with the kitchen, apparently.

Bette’s filets are stuffed with a mix of butter, spinach, onion, and butter.

And then smothered with a can of cheddar cheese soup.

Really, Bette?

Well, I didn’t have canned cheddar cheese soup so I just made my own cheese sauce–starting with a butter-flour roux and added 1% milk and I shredded a block of Irish cheddar that I had in the fridge (this was the week before St. Patrick’s Day). As I stirred and stirred, I thinned it with the white wine I was drinking.

This sauce was boss. And to me it almost tasted as though I had thinned it with sherry and not just wine, but perhaps the nutmeg had something to do with that?

Anyway, the final dish was dee-lish. Especially, if like this night, I had all of the ingredients on hand! (well, not the canned cheese soup, but you know what I did.)

This really was super. Would 100% make this again.

Also! Article of interest–you can apparently vacation at Bette’s Butternut Farm in New Hampshire. 

 

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Jack Warner’s Broiled Salmon–Vegetable Medley

So, in episode 4 of FEUD: Bette & Joan, Pauline sits down for a Pepsi-centric lunch with Mamacita at a Howard Johnson’s.

From Tom & Lorenzo

OK, maybe it wasn’t a Howard Johnson’s. They didn’t serve Pepsi; they had HoJo Cola.

But that is neither here nor there. What does matter is the bit of conversation that goes on between them regarding Mamacita’s in-depth census research at the public library and how women are going to outnumber men by 6 million in 1970. So it is easy to assume that more women would mean higher demand for women’s films, and that  demand will force studios to make more films by and for women.

And then I cried a little. I literally cried into my ice cream (I always eat ice cream while watching FEUD) because it never happened–the movies made by and for women. All this time and it still hasn’t happened.

We spend a shit ton of money and we out-live all the men, but women don’t matter as much as they should. Especially when they cross over into “old broad” territory and are no longer “fuckable.”

Men like Mr. Jack Warner did almost everything he could to keep his female employees down. Especially when he said that Bette Davis had Charisma, Uniqueness, Nerve &Talent.

Speaking of which, Alaska showed she had enough Charisma, Uniqueness, Nerve & Talent to win All-Stars 2 with her epic interpretation of Baby Jane Hudson:

But back to Jack Warner! Thanks to Johna Blinn and her celebrity cooking column, we have even more reasons to hate Jack Warner after this story:

One of Warner’s corniest jokes happened during a luncheon honoring Madame Chiang Kai-shek. he had just bought the movie right s to Col. Robert Scott’s book, God is My Co-Pilot. “Bob had been with the Flying Tigers and kept telling all these things about Madame Chiang Kai-shek to the point I was disbelieveing. I arrived at the luncheon late and when I saw this sea of inscrutable oriental faces I was immediately overcome by a fiendish impulse. When I met her I said, “Holy Cow! I forgot to pick up my laundry!”

I don’t even know what any of that paragraph even means. But it sounds totally super-racist, right?

But we also a recipe for his broiled salmon!

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