The Astronaut Wives Club Ham Loaf

On last night’s premiere episode of The Astronaut Wives Club, Mrs. Alan Shepard gets all down in the doldrums either because her husband is in space or because he bangs anything in a bikini down at Cape Canaveral.

abc_astronauts_wives_club_trailer__twocolumncontentRegardless, as she’s home moping, the other wives decide to cheer her up by bringing over food: bubbly, Ambrosia, coffee cake, ham loaf, and Bacon Banana Hollandaise.

As one often does.

I refuse to believe that anyone has made the Banana Hollandiase un-ironically. However, my ears did perk up at the sound of Ham Loaf. Because I’ve made that!

The Ham Loaf recipe,  like the New Year’s Eve Pretzel, is from the world-famous Three Rivers Cookbook (seriously, it is famous!) And like the pretzel, I wasn’t looking for it, the loaf just jumped off the page.

3riverscookbookpage 3riverscookbook Continue reading

Posted in cookbooks, Food, Pork, Recipes, Retro Food, Retro Recipes | Tagged , , , , , | 1 Comment

111. Broiled Fillet of Sole

Todd and Leah came to visit!

For this special occasion, I decided to make a DiS!.

Actually, scratch that. I was ordered to make a DiS! because Todd and Leah missed our Sunday dinners. And, since I’m a girl who can’t say no, I complied (also, I have to get through these damn cards by the end of the year).

On whichever weekend this was, in between their arrival late Friday night (during the Bruce Jenner/Diane Sawyer interview–this is how far behind I am on posting!),  the wedding they attended on Saturday evening, and their departure on Sunday morning, I had to somehow fit in a full meal. Well, there was only one option: brunch.

111 card filet of sole

And who doesn’t love brunch?

People who don’t know what’s good.

And, apparently, this guy:

brunch shirt

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Posted in 1970s, Brunch, Fish, Food, Recipes, Retro Food, Retro Recipes, Shellfish | Tagged , , , , , , , , , | 4 Comments

PIEATHALON: Melton Mowbray Pie

It’s the 2nd Annual Pieathalon, kittens!


Welcome to my contribution, the Melton Mowbray Pie from the Vincent Price Treasury of Great Recipes. This British recipe was submitted by the lovely Jenny of Silver Screen Suppers, who, happens to be British.

This is a whopper of a recipe.


cropped pie

Lemme walk you through it….

12:30: removed the bone and the fat and all the tendons from a 4.3 lb pork shoulder. Also peeled the delicious skin off of a frozen chunk of Christmas Eve ham that I was still holding onto. Because Christmas Eve ham should never just be tossed into the trash.

pork shoulder

45 minutes to get the bone removed and get rid of all the fat/tendon

1:15: added pork bone to a pot with two pigs feet (I did 2 because I couldn’t find any veal) and the celery, onion, etc. to make stock. On to simmer.

pigs feet

One day I will make pickled or jellied pigs feet

stock base

Parsley from my garden!

2:00: made pastry with the help of my trusty KitchenAid mixer

2:25: covered dough to rest

2:30: cubed pork shoulder and ham into small cubes and combined with salt, pepper, and sage. It took me a whole frickin half hour to cube the meat!

cubed pork and ham

It’s a good thing I took the entire dough-resting time to chop

3:00: knead/cut/roll out dough and lined spring-form pan

Oh, bother. I am so bad at baking/pastry. But I gotta do what I gotta do…

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Posted in Food, Knuckle Food, Pork, Recipes, Retro Food, Retro Recipes | Tagged , , , , , , , , , , | 21 Comments

Hannibal the Cannibal Canapes Burgundy

Hannibal season 3 publicity shots released_FULLIt’s here! It’s here! The season 3 premiere of the best damn show on television, Hannibal!

I can’t say enough about this phenomenal television series. And, for serious, yinz guys, why aren’t you watching it yet?

I absolutely love Hannibal. It has all the trademarks of a show that I would be totally down with (see also: Twin Peaks, The X-Files, Six Feet Under, American Horror Story)

  • Weird dreams
  • Murder
  • Surrealism
  • Batshit insane characters
  • Mad crazy sexual tension
  • Gore
  • Pretty people in pretty clothes
  • Bizarre ways to die!
  • Amazing guest stars
  • Mystery
  • Spooky music
  • Great sound design

Plus, there is Scully.


And, I want to say that Mads Mikkelsen KILLS IT as Hannibal Lecter. He’s the best. Suck it, Hopkins! #SorryNotSorry

eat the rudeIn preparation for today’s big show, I made a Hannibal-themed dish and tucked into season 2’s finale, the epic Mizumono.

So, those are the meats that I bought last weekend.
saturday meats

And yes, oxtails or beef kidney or pig feet (especially the pig feet–heeeeey, Mason Verger!) would have been appropriate, but I decided to go with a dish from my copy of the Playboy’s Host and Bar Book by Thomas Mario (1971 edition).

Cannibal Canapes Burgundy Recipe

Cannibal Canape recipe

OK, this may gross you out. Because raw meat. But it’s a good way to introduce steak tartare to those who’ve tasted raw beef!

This doesn’t weird me out because I always taste my meatball mixtures raw to make sure the seasoning is just so AND my Pap Pap was a fan of a Cannibal Sandwich, which I think was just ground beef, salt, and pepper on white bread. And that sounds delicious to me. Is that so wrong?

So, no, I had no qualms about making an uncooked dish.

I couldn’t find a Burgundy, other than big Carlo Rossi jugs, so I went with a Pinot Noir (it was French!). I’m not hating on big Carlo Rossi jugs, because I can make a mean Sangria out of those. But aside from the wine sub, I just halved the recipe and followed it to the T.

I also made my own rye Melba rounds because I had some rye bread in the freezer.

So, here they are. AND THEY ARE DELICIOUS.

latemayearlyjune 028

Meat? Good. Wine? Good. Capers? Love ’em. Parsley? I grew my own!

latemayearlyjune 037Of course, they should be served with a Mason Verger Martini (tears of children optional). Or, perhaps a nice Chianti. (but that should be saved for liver and Fava beans).

I chose a red background, because BLOOD. But my snowflake plate because it’s always snowing. The show is shot in Canada (see also: The X-Files).

I baked some of the meatballs for those of you who may be squeamish or what not.

cooked cannibal meatballs

They were good, but the cooking made them really salty. Raw is the way to go.

Want to see some of the other Hannibal-approved dishes I’ve made? And by Hannibal-approved, I mean anything involving organ meats, check these out:

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Posted in 1970s, Beef cuts, cookbooks, Food, Recipes, Retro Food, Retro Recipes | Tagged , , , , , , , , , , | 2 Comments

Ramp-O-Rama: Ramp Gibson

I asked you, gentle readers, for ideas on what to do with the rest of my pickled ramps, and you gave them to me (thank you!). One of the suggestions–and how the hell did it never occur to me to do this? –was make a COCKTAIL!

ramp martiniSo here it is, a Ramp Gibson.

Ramp Gibson

Make a Martini with the Vodka or Gin of your choice

Garnish with a ramp or two.

….and that’s it.

Seriously, a Gibson is nothing more than a Martini with a pickled onion garnish in lieu of an olive or a twist.

This is a very, very, yummy drink. And the ramp is an excellent sub for a regular ol’ cocktail onion because the pickled ramps are slightly sweet.

Mmmmmmmmm. Watch out! These go down easy.

ramp cocktail

And a word of warning: don’t drink them if you’re planning on making out with someone later. Because you will have some monster ramp breath afterwards.

Making out is not a problem for me right now–in that I am not doing any of that at all.

So I guess I’m saying that making out is a problem for me right now….?

Now, after the jump is an excellent infographic to give you the low down on the ins and outs of the Martini, via FIX.COM

Highly informative. You’ll be an expert!

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Ramp-O-Rama: Pickled Ramps

rampsHello, there ramp fans!

For my final ramp dish, since I had  all the white (and red), rooty parts of the plant left, I made a refrigerator pickle.

A damn fine refrigerator pickle!

I went onto the Interwebz and found this recipe from SAVEUR.

SAVEUR’s Pickled Ramps

1 tbsp. kosher salt, plus more as needed
2 lb. ramps, cleaned, green leaves trimmed to 1″ past white and red parts
1 cup white wine vinegar
1 cup sugar
1 tsp. mustard seed
1 tsp. pink peppercorns
1 tsp. white peppercorns
12 tsp. caraway seed
12 tsp. fennel seed
12 tsp. cumin seeds
1 bay leaf

Long story short:

Blanch the ramps in boiling water and then dunk in an ice bath.rampbottoms

In a sauce pan, cook and stir until the sugar is dissolved.

pickled rampsLet the mixture cool and then pour it over the ramps in a jar (I used a cleaned spaghetti sauce jar) and close it. Put the jar in the fridge.

The recipe says that it stays for 2 weeks, but I think we all know that refrigerator pickles can last much longer than that.

These are quite tasty–sweet, tangy–the flavor of the ramps just sits in your chest much like when you eat a spicy pepper (or, I guess, a lot of garlic), but these aint’ spicy. Just very RAMPY.

pickled ramps in jar

I’ve been taking little bites out of the jar here and there, but I still can’t think of anything that I really want to do with them. Put them on a sandwich? As a side with a piece of what–chicken? Fish?

Do you have any ideas?


I’d love some ideas.

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Cher’s Hawaiian Meatballs

It’s Cher’s 69th birthday!

Now, last year I posted Cher’s recipe for Hawaiian Meatballs American Style; this year I decided to make them!

cherball“Willowy recording artist and TV personality.” I love that. And of course now we can add, Academy Award Winner, activist, gym spokesperson, the list goes on (and the list goes on).

Hit it Cher!

Literally. Hit it!


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Posted in cookbooks, Food, Ground Beef, Recipes, Retro Food, Retro Recipes | Tagged , , , , , , , , | 1 Comment

#TheMorningAfter Bloody Marys

playboy-host-bar-bookHello, fellow Mad Men fans!

Still recovering from last night’s finale?

Well, here is a restorative libation to ease you into your Monday morning.

I made two versions from two different cookbooks. Pick whichever suits your liking!

The first is from the Playboy’s Host & Bar Book (1971) written by Thomas Mario. (If you want to read more about the Playboy book, click HERE).

How fitting that I chose Bloody Marys, especially after the scene in which Joan proposes that she and Peggy go into a business venture together. Man, I wish I could find a screencap of that lunch.

Instead, you’ll have to do with just Peggy. Imagine Joan sitting across the table from her.


Click through to see the drinks–but be warned, there are finale spoilers. Continue reading

Posted in Beverages & Cocktails, cookbooks, Recipes, Retro Food, Retro Recipes | Tagged , , , , , , , | 5 Comments

Better Than Tom Selleck Cake

And we have a winner!

The people have spoken and the people wanted Better Than Tom Selleck Cake!

Yes, with 39% of the votes, the Better Than Tom Selleck Cake bested two Selleck-themed cocktails, a Thanksgiving salad, and Tom’s own recipe for Chicken with Wine and Mushrooms.


You may have had this cake before under other guises–the Better than Robert Redford Cake, or the Better than Sex Cake. All variations on a theme.

Nowadays, what would it be? Better than Jon Hamm Cake? Better than The Clooney Cake? Well, I don’t know if there could be a cake better than either of those fine men (nor David Duchovny–I mean, c’mon. Have you seen these photos of him macking on Scully recently? Be still my beating heart!!!)

mulder kisses scully

My head has just exploded, yinz guys

OK, in my world it’s hard for anything to top that. But maybe this cake did. You be the judge!

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Posted in Dessert, Food, Recipes, Retro Food, Retro Recipes | Tagged , , , , , , , , , , , | 10 Comments

Ramp-O-Rama: Ramp Butter

rampsRemember all those ramps that I got?

Well, even after making that delicious ramp pesto, I still had tons of ramp leaves yet. What to do…what to do…

Why not make a compound butter?

This is soooooo easy. This is all you need:

  • Ramps
  • Butter
  • Lemon zest
  • Salt
  • Pepper
  • Dried thyme

Bring the butter to room temperature and then fold in the remaining ingredients to your taste. Try to get the cleaned ramps as dry as possible because as you fold, they will release liquid. ramp butter

Place a blob of the butter in parchment or wax paper. Roll into “sticks” (they’re more like logs). Twist the ends of the paper. And freeze!

ramp compound butter

A little goes a long way since it’s so concentrated. But I’m looking forward to using in a roux for a punchy white sauce (think fettuccine alfredo) and brushing it on chicken or fish and bake/broil. So far I have just used it on a side of pasta (I didn’t want to go full-on pesto), but it was good!

I think it’ll last long, too. Just cut off what you need from a stick and wrap it up and put it back in the freezer. It’ll last until the ramps come back again next year!

And her’s an idea–at the end of the summer, if you have lots of leftover herbs from your garden, this is an excellent way to savor fresh herb flavor all-year round. Waste not want not, kittens!

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