Cooking Price-Wise: A Culinary Legacy
208
Cooking Price-Wise: A Culinary Legacy
208eBook
Available on Compatible NOOK devices, the free NOOK App and in My Digital Library.
Related collections and offers
Overview
This special expanded edition of Cooking Price-Wise stands as a true family affair, featuring new contributions from the author's children, including a Preface by his daughter, Victoria, and a Foreword by his son, V.B. An extensive bonus section, "The Culinary Legacy of the Price Family," includes baking recipes from Vincent's grandfather, the inventor of baking powder; journal entries from the author's eye-opening trip to Europe as a 17-year-old; and a selection of family favorites from Victoria Price's childhood. Plus, Victoria also provides a wealth of insights into the Price Culinary Legacy.
Product Details
| ISBN-13: | 9780486825724 |
|---|---|
| Publisher: | Dover Publications |
| Publication date: | 09/20/2017 |
| Series: | Calla Editions |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 208 |
| File size: | 20 MB |
| Note: | This product may take a few minutes to download. |
About the Author
Read an Excerpt
CHAPTER 1
SECTION ONE Potato Recipes
It may seem strange to start with the common spud — what could be more English — in a book full of international recipes?
Well, let me set you right. The potato comes from Peru, and was brought to Europe by the Conquistadores, who came from Spain, in the early fifteenth century.
To the Incas the potato was almost a sacred object. It was grown in potato patches fertilized with human blood, and it figured prominently in their rituals.
It was Raleigh, or was it Drake, or, as some scribes have it, Hawkins, who brought the potato to Britain in 1578. Anyhow, whoever it was, the British have been eating it with practically everything ever since.
Contrary to most housewives' menus — which tend to dismiss the potato with a wave of the masher or the chipping knife, the potato is a very versatile item. I think you'll agree when you've tried some of the dishes I've selected for you.
It really is international too. Take the first dish. The recipe comes from Savoie, and the dish is called 'Pommes de terre Savoyarde'. It's a delicious combination of cream, and cheese, and potatoes. That part of the world, high on the French-Italian border, is famous for its dairy produce, and this simple, inexpensive dish is one of the nicest things to come out of that region.
POMMES DE TERRE SAVOYARDE
Potatoes in Cream au Gratin
Serves 4
* Potatoes
• Light cream
• Butter
• Salt
• Pepper
• Cheese
• Garlic (optional)
Slice 8 medium potatoes very thinly. Put into a saucepan with salted boiling water to cover. Bring to the boil and boil for 3 minutes. Drain.
Rub garlic clove around buttered oval baking-dish, about 12 in. long, put a layer of half the potatoes. Sprinkle with ½ teaspoon salt and freshly ground pepper. Sprinkle with 4 oz. grated cheese, and cover with remaining potatoes.
Add 1 pint of light cream and sprinkle with 4 oz. grated cheese. Bring to the boil, over directed heat and simmer for 15 minutes. Put under grill for 2 or 3 minutes or until browned.
Potatoes, because they're found in just about every country, can cross frontiers recipe-wise. Take the vichyssoise, or chilled potato soup. I suppose it is French in origin because of the name, but, of course, it is found all over Europe.
In New York, they have a variation of this recipe which they call Manhattan Vichyssoise, the trick here is the addition of carrots. This gives the basic soup a delicious originality.
MANHATTAN VICHYSSOISE
Serves 4-6
* Potatoes
• Carrots
• Leek
• Chicken stock
• Salt
• Pepper
• Cream
Soup:
Into a saucepan put 12 oz. peeled, diced potatoes, 6 oz. sliced carrots, 1 leek, sliced (white part only), and 1½ pints of chicken stock. Bring to the boil and simmer for 25 minutes, or until vegetables are tender.
In an electric blender puree half the vegetables and liquid at a time of 30 seconds on high speed. Empty into mixing-bowl.
Stir in a pinch of white pepper, 1 teaspoon salt and / pint of cream.
Presentation:
Serve in chilled bowls, icy cold, with a topping of shredded raw carrot.
Holland, as you all know, is famous for its sea-walls, or 'dikes'. As land is reclaimed from the sea, massive earthwork walls are set up to keep out the water.
Well, I know a Dutch recipe which celebrates the construction of these walls in a unique way. In this dish, which is called Fish Fillets Noord Zee, creamed potatoes are used to represent the dikes, while the sea is represented by fish in sort-of lakes, made by the potato walls.
I think the important thing here is that it shows how important the method of presentation is to a meal. Fish and mash needn't always be a spoonful of mashed potato on one side of a plate and the fish piled up on the other. A little imagination, and you can create all sorts of dishes of your own — just by the design of the food arranged on the platter.
Another thing to be learnt from the preparation of this dish is the importance of using the juices the food was originally cooked in, to make the sauce. This way, you give the sauce a really good flavour.
If you don't feel like cooking fish, however, other foods can be placed between the potato walls — for instance, you can serve all your vegetables beautifully arranged on one large dish, or, a mixture of meat and vegetables can be divided by the walls. Anyhow, the important thing is to use your imagination!
FISH FILLETS NOORD ZEE
Serves 4
* Potatoes
• Butter
• Cream
• Salt
• White pepper
• Fillets of plaice
• Dry white wine
• Lemons
• Mushrooms
• Shrimps
• Scallops
• Herring roes
• Eggs
• Flour
• Parsley
Cook 4 medium potatoes in salted water until very tender. Drain and mash. Beat in 3 tablespoons butter and enough hot cream to make fluffy potatoes that are still stiff enough to be pressed through a fluted pastry tube. Season to taste with salt and white pepper. Keep warm over simmering water.
Poach 4 fillets of plaice (about 1¼ lb.) in a cup of water with ½ pint of dry white wine, the juice of 1 lemon, ½ teaspoon salt and ¼4 teaspoon white pepper for 5 minutes. Remove fillets and keep warm. Boil liquid over high heat until reduced to ¼4 pint.
Heat 1 tablespoon butter in each of 4 small frying-pans. In one sauté 4 oz. button mushrooms for 5 minutes. In another, 4 oz. shrimps for 5 minutes. In a third, toss 4 oz. herring roes floured for 5 minutes; in the last, cook 4 sliced scallops for 5 minutes.
Fill a forcing bag, fitted with a large fluted tube, with the mashed potatoes and press out a fluted ribbon down the centre of a large serving-platter. On one side press out 3 ribbons from centre to edge of platter, making 4 evenly divided compartments. Arrange the fillets on the other side in the long compartment. Put platter into a warm oven to keep warm.
Sauce:
In saucepan beat 2 eggs with 1 tablespoon flour and / pint cream. Strain 1/4 pint of reduced fish liquid into the egg-cream mixture and cook, stirring rapidly until sauce is hot and slightly thickened. Be careful not to let it boil. Stir in 1/4 teaspoon salt, or to taste, and 1 tablespoon lemon juice.
Presentation:
Pour sauce over the fish fillets only and garnish with parsley.
I've always been told that the Scots were a miserly race of people. This may be so, or it may be false. What I can positively state is that they've never come up with a dish which was dedicated solely to misers. That privilege is reserved for the Welsh.
I found this recipe in Carmarthenshire, and the Welsh name is Feest y Cybydd, or Miser's Feast.
Apparently, this dish was very popular in that part of the principality about one hundred years ago. The miser was supposed to eat the potatoes mashed up in the liquid one day. He would then keep the slices of bacon to be eaten the following day with plain boiled potatoes.
FEEST Y CYBYDD
Serves 4 Cooking time: 1 hour
* 1½ lb. potatoes, peeled thinly
• 2 large onions, peeled and sliced
• 1 pint stock or water
• 8–12 oz. sliced bacon or ham
• Parsley, chopped
Place potatoes in saucepan or casserole. Add onions and a little salt. Cover with stock and bring to the boil. Place bacon on top of potatoes and onions. Replace lid, simmer until potatoes are cooked (about 1 hour — most of the water will then be absorbed). Sprinkle with chopped parsley.
COQUILLES ST. JACQUES
* 5 scallops
• A little butter
• Fine white breadcrumbs
• Salt and pepper
• Duchesse potatoes
Ask the fishmonger to clean the scallops and keep them in the half-shell. Place them on a baking-dish with a generous lump of butter on each one. Bake in a fairly hot oven 400° F. or Gas Mark 6 for approximately 30 minutes depending on the size of the scallops, basting them frequently with the butter and liquor which will come out of the scallops. When the scallops are tender (test the thick white part with a fork) make a ring of Duchesse potatoes around the edge of each shell. Sprinkle the top of each scallop with fine breadcrumbs and add a dot of butter on each. Season and place under a very hot grill until browned.
N.B. For Duchesse potatoes, add 1 beaten egg and 1 oz. butter to 1 lb. mashed potatoes. Put into forcing bag with star nozzle for piping.
CROQUETTES
Serves 4
Cooking time 3–4 minutes
* 1 lb. potatoes prepared as Duchesse Mixture
• 1 oz. flour
• 1 egg (beaten)
• 2 oz. breadcrumbs
• Prepare Duchesse Mix by mixing beaten egg and 1 oz. butter with potatoes
Divide the mixture and with floured hands roll into corks or balls. Brush with beaten egg and coat with breadcrumbs. Fry in deep fat until golden brown. Drain on absorbent paper. Serve hot as an accompaniment to meat, fish or savoury dishes.
Variations:
Following can be added to mixture:
1. Parsley
2. Grated nutmeg
3. Cooked diced onions
4. Chopped hard-boiled eggs
5. Chopped shrimps or prawns
FARMHOUSE CHICKEN CASSEROLE
Serves 4
Cooking time: 1 hour at 375° F. (Gas Mark 5)
* 4 chicken joints
• 2 oz. cornflour (or flour)
• 1 lb. potatoes, peeled and quartered
• 4 rashers of bacon streaky, derinded and diced
• 2 oz. mushrooms, quartered
• 6 spring onions
• ¾ pint chicken stock
Toss chicken joints in seasoned cornflour, fry until golden brown. Place in a casserole with the potatoes. Fry bacon, mushrooms, and onions until golden and add to the casserole. Add stock to the fry-pan, and stir until boiling. Pour into the casserole and cover, bake for 1 hour or until tender. Sprinkle with chopped spring onions or chives, add salt and pepper if necessary.
SHROPSHIRE FIDGET PIE
Serves 4
Cooking time: 1¼-1¼ hours at 400° F (Gas Mark 6)
* 1 lb. potatoes, peeled and sliced 1/8 in. thick
• 8 oz. apples, peeled, cored and sliced
• 8 oz. streaky bacon, derinded, cut in small pieces
• 1 tablespoon demerara sugar
• ¼ pint stock or water
• 8 oz. potato pastry or shortcrust pastry
Place potatoes, apples and bacon in a greased pie-dish. Sprinkle with sugar, salt and pepper; add stock. Roll out pastry and place over pie filling (use pie funnel). Bake for 1¼-1½ hours.
PARMENTIER SOUP
* 1 lb. Potatoes
• 2–3 leeks (white part only)
• 2 oz. butter
• 1 pint stock or water
• ½ gill [2 oz.] milk
• ½ gill [2 oz.] cream
• Salt and pepper
• Chopped parsley, chives or chervil
Peel the potatoes thinly, and cut into thick slices. Clean the leeks, cut into pieces, and sauté in half the butter, taking care not to brown them. Add potatoes, stock and salt. Cook until the vegetables are soft. Rub through a sieve, or put into a liquidizer. Return to the saucepan, adjust the seasoning, and re-heat. Just before serving, stir in the rest of the butter, milk, and cream. Sprinkle with freshly chopped parsley and serve hot or cold.
SAURE KARTOFFELN
This is a German dish — the name means 'Sour Potatoes'
Serves 4
Cooking time: 30 minutes
* 1½ lb. potatoes, peeled
• 4 oz. lean bacon, derinded and cut into small pieces
• 1 oz. plain flour
• ½ pint stock
• 1 tablespoon wine vinegar
• 1 teaspoon sugar
• 8 oz. French beans, sliced (or 1 packet frozen)
Boil potatoes until just cooked, cut into slices about ¼ in. thick. Fry bacon gently in butter. Add the flour and cook gently without browning; add the stock gradually and allow to boil. Add the potatoes, salt, pepper, vinegar, sugar and French beans. Simmer for 30 minutes.
CREOLE POTATO SALAD
* 1 lb. cooked potatoes
• 1 tablespoon grated onion
• ½ pint shrimps or prawns
• 1 hard-boiled egg, sliced
• ¼ pint mayonnaise
• 1 tablespoon tomato sauce
• Little chopped parsley
After boiling the potatoes in salted water, drain, remove the skins and cut potatoes into dice. Add mayonnaise. Mix ingredients together while potatoes are still warm. Add chopped parsley.
POTATO POLONY
Serves 4
Cooking time: 50–60 minutes at 400° F. (Gas Mark 6)
* 1 lb. potatoes, peeled and boiled
• 1 lb. sausagemeat
• 1 small onion, peeled and finely chopped
• 1 teaspoon Worcester sauce
• ½ teaspoon mixed herbs
• 1 egg, beaten
• 2 eggs, hard-boiled
• 3 tablespoons white breadcrumbs
• 1½ oz. bacon fat or dripping
Prepare vegetables and eggs. Mash potato with sausagemeat, onion, Worcester sauce, mixed herbs and half the beaten egg. Shape into a roll: make a hollow down the centre. Place the hard-boiled eggs along the hollow and close over. Brush the roll all over with the remaining beaten egg, coat with breadcrumbs and place in hot fat in a baking-tin. Baste with fat and bake for approx. 50-60 minutes.
Serve hot or cold.
PAN CREOLE POTATOES (CANADA)
Serves 4–6
* 1½ lb. Potatoes
• 2 medium-sized onions
• 1 good tablespoon fat
• Salt and pepper
• 3 tablespoons tomato ketchup
Peel the potatoes thinly, and cut into slices 1/8 in. thick. Melt the fat in a frying-pan, add the potatoes and onion. Cover and cook over a low heat until tender (about 35 minutes). Turn several times during cooking. Combine salt, pepper and the ketchup and spread over the potatoes. Cover and cook for a further 10 minutes, turning the mixture again.
POMMES DAUPHINOISE (FRANCE)
Serves 4
Oven temperature: 375° F. (Gas Mark 5)
* 1 lb. Potatoes
• 1 egg
• ½ pint milk
• 4 oz. grated cheese
• 2 oz. butter
• Salt and pepper
• Grated nutmeg
• Clove of garlic
Peel the potatoes thinly and cut into slices 1/8 in. thick. Rub the clove of garlic around a fireproof dish and butter it well, then put the potatoes into the dish. Season well with the salt and pepper, and grated nutmeg. Beat up the egg in the milk adding 2 oz. cheese to it, then pour over the potatoes. Sprinkle with the other 2 oz. cheese, adding the butter in small pieces, over the surface and bake in the oven for about an hour — until the top is nicely browned.
POTATOES WITH SOUR CREAM (POLAND)
Serves 4
* 1 lb. Potatoes
• 2 tablespoons butter
• Salt and pepper
• 1 tablespoon chives
• 5 oz. carton of sour cream
Peel the potatoes thinly, and cook in salted water till just undercooked. Drain and cut the potatoes into dice. Melt the butter in a frying-pan, brown the potatoes in the fat and sprinkle with salt and pepper. Add the chives and cream, cover, and allow to simmer over a very low heat till all the cream is absorbed. Serve hot as an accompaniment.
LANCASHIRE HOTPOT
Serves 6
Cooking time: 2/ hours at 325° F. (Gas Mark 3)
* 1–1½ lb. potatoes, peeled
• 1½ lb. middle neck of mutton, trimmed
• 2 sheep's kidneys
• 2 large onions, peeled
• ½ pint stock
Slice potatoes ¼ in. thick, cut mutton and kidney into neat pieces, slice onion. Place layers of the meat and vegetables in a greased casserole, salt and pepper well and finish with a layer of potatoes. Add about ½ pint stock or water and cover with the casserole lid or aluminium foil. Bake for about 2½ hours removing the lid for the last half-hour to brown the potatoes. Add small dabs of dripping or butter if potatoes get too dry during cooking.
Serve with pickled red cabbage or crumbled Lancashire cheese.
LYONNAISE POTATOES
Serves 4
* 1 lb. potatoes, peeled and sliced
• 1 onion, peeled and sliced
Parboil potatoes; this takes about 3–5 minutes. Lightly fry onion rings until pale golden brown. Remove from the pan, then fry potato slices. When cooked, add onions and fry both together until crisp and brown.
MINESTRONE
Serves 8
Cooking time: 1½ hours
* 4 oz. potatoes, peeled and diced
• 2 oz. carrots, peeled and diced
• 2 oz. turnips, peeled and diced
• 1 medium onion, peeled and diced
• 1 stalk celery, washed and chopped
• 1 oz. streaky bacon, derinded
• 2 tablespoons tomato purée
• 2½ pints stock
• 2 bayleaves
• 1 oz. macaroni
• ¼ medium cabbage, shredded
• 1 teaspoon sugar
• Parmesan cheese
Prepare vegetables. Cut bacon into pieces, fry gently in a little butter until soft. Add vegetables and continue frying for 2–3 minutes. Stir in tomato purée and gradually add stock, bayleaves and macaroni. Bring to boil, add salt and pepper, cover and simmer for 1 hour, add shredded cabbage and cook for a further 30 minutes. Remove bayleaves, add sugar and serve accompanied by Parmesan cheese.
(Continues…)
Excerpted from "Cooking Price-Wise"
by .
Copyright © 2017 Victoria Price.
Excerpted by permission of Dover Publications, Inc..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Best known as a star of stage and screen, Vincent Price was also a noted gourmet whose enthusiastic promotion of home cooking included several cookbooks and a television show, Cooking Price-Wise. This charming book of Price's favorite recipes is based on the Thames Television series he hosted in the 1970s, which showcased timeless international cuisine. Scores of easy-to-make dishes from around the world include soups, breads, main courses, sidedishes, and desserts that can be made from ingredients readily available in supermarkets and food shops. Fascinating food-related historical tidbits add extra zest to the newly typeset recipes and numerous color and black-and-white photographs that enhance this handsome collectible edition.
This special expanded edition of Cooking Price-Wise stands as a true family affair, featuring new contributions from the author's children, including a Preface by his daughter, Victoria, and a Foreword by his son, V.B. An extensive bonus section, "The Culinary Legacy of the Price Family," includes baking recipes from Vincent's grandfather, the inventor of baking powder; journal entries from the author's eye-opening trip to Europe as a 17-year-old; and a selection of family favorites from Victoria Price's childhood. Plus, Victoria also provides a wealth of insights into the Price Culinary Legacy.
[back flap]
The distinguished American actor Vincent Price (1911–1993) is well known around the world for his distinctive voice and many prominent roles on both stage and screen. A lifelong passion for art led to a degree in art history from Yale and a highly regarded reputation as an art collector, consultant, and lecturer. Price's extensive travels provided ample opportunities to collect interesting and unusual recipes, which he tested in his home kitchen and shared in his practical and entertaining books.
www.doverpublications.com