Bon soir, mes amies, c’est time for some cuisine de francaise from 1953’s Betty Crocker Cookbook, another edition of #YeOldenTimeCooking
Tonight we’re featuring French Epicurean Peas, which I couldn’t find any info about, but “epicurean” means “a disciple or student of the Greek philosopher Epicurus” so ... French Greek Philosopher Peas?
You’ll note the recipe ended with “serve in Swedish Timbale Cases,” which are like those deep-fried rosette cookies, just cone-shaped. I am a failure with deep-frying and I don’t have the irons. What to do?…
Little tart shells! Supermarket didn’t have any, so I made my own, and thought I could skip the pie weights for blind baking by draping them over, instead of putting them in, the muffin tins.
Grandma’s sifter makes another appearance – I’ve used it more this year than I have in the 20+ years prior that I had it.
Draping over the tins – what a great idea I had! Popped in the oven and checked/rotated at 6 min, when only parts were barely golden.
What a difference six more minutes makes. Oof.
Well. that was last night. Today I did the filling, which will hide how “well-browned” the shells got.
Ingredients! Note that I could not bring myself to do canned peas. (bleah!)
BACON! but it’s turkey bacon, so it didn’t produce a lot of fat (which became a problem later). Chopped 1tbsp of onion, which is not a lot of onion.
Added onion and here’s where I had to add some fat (butter) since the bacon didn’t produce enough to keep the onions moist enough to brown without burning.
Flour added to make a roux; also a problem with less fat. Butter added.
PEAS! because they were frozen, I knew they would take a little while longer than canned. Also, 2.5c of peas is pretty much a small bag of peas, there weren’t many left in the bag.
Added the light cream and lowered the heat so it wouldn’t scorch.
Got the mushrooms ready. 1c chopped mushrooms = three nice-sized white mushrooms.
Added the mushrooms. The sauce definitely thickened.
I had kept the shells at room temperature but warmed them in a VERY LOW oven (God knows they didn’t need any more browning) while making the filling.
Filled the shells and plated and crossed my fingers. I’d sautéed scallops in butter to make up for the peas in case the peas were a failure.
Hubby, who doesn’t know he’s a key character in a social media experimental cooking series, offered his first comment about the pie crust: “It’s so light!”
Then he tasted the innards. He seemed to like it. He only ate one. But that’s understandable – a starchy vegetable with a pie crust and a LOT of butter and (light) cream... it’s filling.
How was it? Good! I had the darker-brown shells but the filling mitigated some of the almost-burned taste. The peas were tasty, bacon added a smoky/salty note, mushrooms & cream smoothed it out. It wasn’t too rich, actually needed a little salt, was (almost) worth the work.
Verdict: would make again, but it's definitely not a weeknight side dish. *fin*
If you missed the last episode, where I took Shrove Tuesday pancakes to a new level, it’s here:
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More from @mjfrombuffalo

16 Feb
So hey, hi! Planning a pancake dinner for Shrove Tuesday? #yeoldentimecooking has a great recipe for you, from the 1964 Campbell Soup folks.
At first, I was going to make Mardi Gras Chicken Livers but I wasn't sure I would find them, and second, ew.
So I went with this instead:
Read 17 tweets
30 Jan
So hey, it’s been a while, anyone still in the mood for some #YeOldenTimeCooking? ‘Cause this week I did a chicken dish from good ol’ Fannie Farmer, 1972 Edition.
First, I have to explain the weeks of absence from the series. Hubby, my unwitting guinea pig for these cooking experiments, had some abdominal issues NOT RELATED TO MY COOKING that kept him on a limited diet for December.
Seriously, it’s a GENETIC thing. IT’S NOT MY COOKING. So for those who really hated the misbegotten Tomato Aspic with Shrimp, unflavored gelatin mixed with meat and vegetables is NOT to blame. (It may have actually soothed the situation!)
Read 17 tweets
28 Nov 20
What did you do with your leftovers? I turned to Campbell's 1962 hardcover for advice and found Turkey Divan... that's right, it's #YeOldenTimeCooking time!
Divan? Like the style of sofa? Not Devine? Seems like a marketing mistake but oh well.
Ingredients! You will see I drew the line at frozen broccoli.
Read 19 tweets
23 Nov 20
OK, it's time for Part II of this recipe! buckle up for another #YeOldenTimeCooking ride as we take the cranberry relish from Saturday to NEW LEVELS in a NEW DISH.
quick recap, we're using this book from the 1970's and these two recipes. The relish is already done, now we're making the Molded Cranberry Salad with the relish. ImageImageImage
Our new collection of ingredients! that's the relish in the square container, a re-appearance of Grandma's Tupperware Mold and ... yes, Jell-o, celery and nuts!!! Image
Read 24 tweets
21 Nov 20
Thanksgiving is less than a week away, and what's T-Day w/o something Cranberry? Time for #YeOldenTimeCooking, and this weekend it's a 2-parter: Cranberry Relish and Molded Cranberry Salad. Read on for 70's recipes and my stunning lack of spatial assessment skills.
Started by finding this gem, a molded cranberry salad; "Why not have this on Thanksgiving?" WHY NOT INDEED. Let's see if *we* are worthy. But first, we have to make Cranberry Relish, so that'll be Part 1.
Ingredients! (sugar's hiding in the canister.) You'll notice I'm cutting the recipe in half because it's just two of us in my household. Even so, this made a LOT.
Read 12 tweets
15 Nov 20
It's Hubby's birthday! And what's a birthday party without hors d'oeuvres? Let's see what we can make from this book. #yeoldentimecooking
If you missed the raisin bran cereal episode, let me introduce you to this book- a privately-printed fundraising cookbook from my women's group (but well before I joined).
Gonna try these "Chinese" appetizers. Bacon, water chestnuts, and teriyaki sauce (which I am pretty sure is Japanese).
Read 16 tweets

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