Sunday, June 12, 2011

Veggies ala 1964 (French Peas and Artichokes)

I'm fascinated with the way ingredients are specified in the recipes of today compared with those of our mothers, grandmothers, and great grandmothers. In Never in the Kitchen when Company Arrives, ingredients illustrate the place of respect that prepared foods held during the 1960's. The author was considered quite the gourmet, and yet many of her recipes contained canned and frozen vegetables.

Here is an interesting example.

French Peas and Artichokes

1/8 lb. butter
2 tablespoons frozen chopped onion
2 cans artichoke hearts (drained)
2 cans petis pois (drained)
Salt and fresh-ground pepper

Melt butter in a saucepan and pare frozen chopped onions into pan. Let cook over low heat for about 3 minutes, then add artichokes and turn gently to coat with butter-onion mixture. Butter a shallow casserole (from which the vegetables will be served) and make a bed of the peas. Spoon over the artichokes and any drippings from the pan. If not enough butter, dot with a little more. Cool, then cover with aluminum foil. In the evening, place in oven, covered, with broilers and potatoes.*

*Note: this dish is part of a menu, and was to be baked along with the Baby Broilers (chickens) and Tiny New Potatoes in their jackets.


(BTW, I'm wondering what paring would be needed for onions that are chopped...)

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