How To Eat by Nigella Lawson

Nigella Lawson's How To Eat: The Pleasures and Principles of Good Food

Nigella Lawson's How To Eat: The Pleasures and Principles of Good Food

In 2008, fellow blogger Amy from Americana Kitchen wrote the following about this, her favorite cookbook, on a page on another blog:

"While I love absolutely anything Nigella Lawson, if I were limited to a single favorite cookbook I'd choose her first book called How to Eat. I like to think of it as a modern alternative to the Joy of Cooking. Almost all of the information Nigella gives is practical and useful in a modern kitchen (Ms. Rombauer, I don't think I'll ever need to know how to skin a squirrel; at least, I hope I won't), and the personal stories and funny tidbits make the cookbook great reading as well.

True, if you want glossy food porn pictures, one of Nigella's later cookbooks will be your best bet, but for classic cooking, How to Eat will tell you everything you need to know to do just that: eat."

If you're reading this, Amy, be sure to let me know where you are working online now. 

Meanwhile, readers, you can check out Nigella's How to Eat cookbook here on Amazon. 

See you in the kitchen!
Culinary Favorites

Tyler's Ultimate Cookbook by Tyler Florence

Tyler's Ultimate: Brilliant Simple Food to Make Any Time by Tyler Florence

Tyler's Ultimate: Brilliant Simple Food to Make Any Time by Tyler Florence

In 2008, fellow blogger Rockycha wrote the following about this, her favorite cookbook, on a page on another blog:

"He's Tyler Florence - the hunk of HGTV (goodness gracious he's gorgeous, LOL.) He's another celebrity chef, for a long time he had a show on Food Network called 'Food 911' where he'd go to people's houses (usually women's) and teach them how to fix a certain recipe that always flopped for them. The whole time he was teaching them he'd flirt in all these cute subtle ways - a joy to watch. I loved it because it didn't matter if the lady was short, fat, old, young, attractive. He was just always so warm and delightful.

Anyway, now his show (in 2008) on the Food Channel is Tyler's Ultimate and airs usually in the afternoon around 2 p.m. central every day. He takes classic recipes - beef stew, apple pie, meatloaf, roast chicken - and then investigates how to make them in the ultimate recipe - a pretty good show and his teaching is very clear." 

Rockycha, if you're reading this, be sure to let me know where you are working online now.

Meanwhile, readers, you can check out Tyler's Ultimate cookbook here on Amazon.

See you in the kitchen!
Culinary Favorites

Raspberry Ice Cream Bombe: A Vintage 1960s Dessert Recipe

Raspberry Ice Cream Bombe: A Vintage 1960s Recipe

This is the second time I am posting a vintage recipe. Once again, I am sharing because I am participating in Merle's Vintage Challenge on Instagram. Each day there is a different theme for the challenge and yesterday the theme was ice cream so I am sharing this Raspberry Bombe recipe, which looks and sounds delicious.

It is from a 1960s cookbook called Better Homes and Gardens New Cookbook, which is shown below though this copy is no longer new but rather battered, bruised and beloved. 

I think the recipe looks fairly easy. The list of ingredients is not overly long and the preparation does not look too difficult. The only difficult part may be that you need a 2 1/2 quart metal mold. I will have to see what I have that could be substituted in place of that particular item. Also, you will need a spot in your freezer to hold the mold.

I will also have to find a reason to make it. Right now, when the world is turned upside down because of the virus, making a dessert that serves 12 to 16 in a house where two people live does not really make sense. Maybe I will try breaking the recipe down into half the size. I will have to think about it but anyway, here is the vintage recipe. I hope you have the chance to try it.


Serves 12 to 16 people

3 pints red raspberry sherbet
2 pints pink peppermint or strawberry ice cream
1 cup whipping cram
3 tbsps confectioners' sugar
dash salt
1/4 cup finely chopped mixed candied fruits and peels
1/4 cup finely chopped almonds, toasted
rum flavoring to taste

Chill mold in freezer. 

Stir sherbet just to soften. Using a chilled spoon spread the sherbet on the bottom and sides of the mold. Making sure sherbet comes to the top.  If it won't stay on the edges, refreeze in the mold until it becomes workable again. Freeze until firm.

Stir the ice cream until just softened.  Spread over the raspberry layer quickly, covering sherbet. Freeze again until firm. 

Whip the cream with sugar and salt until soft peaks form.   Fold in the fruit, nuts and flavoring. Pile into the center of the mold smoothing the top.

Cover with foil and freeze 6 hours or overnight. 

Peel off foil. Invert mold on a chilled plate and rub the mold with a hot damp towel to loosen. Lift off the mold.


This ice cream dessert recipe is found in the pages of the 1969 version of this Better Homes and Gardens New Cook Book, which you can find in my eBay store by clicking right here. Note, it has been used and loved and the condition really shows it. 

Better Homes and Gardens New Cook Book 1969

That's it. A dessert that suits anytime of the year. Special enough for company or for your next family get together. It really does not sound too hard to make and the only special item you need is that metal mold. 

Good luck and be sure to let me know if you try the recipe!

See you
in the kitchen!

Grapefruit, Avocado and Cream Cheese Salad: A Vintage 1950s Recipe

This is the first time I have ever posted a vintage recipe. The post is designed to work with Merle's Vintage Challenge, a monthly challenge that I am participating in on Instagram. Each month there is a different theme for the challenge and this month it is food and drink.

Today's is avocado and to link it up with the challenge, it needs to be vintage style. That is the only rule. Just let your imagination run wild though posts should be vintage and in some loose way relatable to the food of the day. Even anything avocado green would suit the theme just fine.

Anyway, I decided to share these fun avocado fruits on a rope with this vintage 1950s recipe. Yes, avocado is a fruit though we often think of it as a vegetable and we use it more like a vegetable. The recipe is from a 1950s cookbook called The Modern Family Cookbook by Meta Given, which is shown below. Obviously, my copy is battered, bruised and beloved though not by me. Yet.

Fair warning, I have not tried this recipe. When and if I make it, I think I will cheat and use store bought French salad dressing and I will have to have company because my husband does not really like avocado. Anyway, here's the recipe:


2 grapefruit
1 avocado
1/2 cup French dressing
Crisp lettuce, I'd choose iceberg
3 ounce package of cream cheese

Pare whole grapefruit, removing white membrane as well as the skin. Cut out the sections, using a very sharp knife. Peel avocado, remove seed and slice 1/2 inch thick. Marinate both fruits in French dressing. Chill thoroughly. Just before serving, arrange drained fruits on lettuce leaves, with a ball of cream cheese in the center of each plate, then add a dash of paprika to the cream cheese. (The cream cheese may be omitted or cottage cheese substituted.)

Makes 5 servings.

And that's it. If you try it, be sure to let me know what you think!

See you
in the kitchen!

Quick Links:

Find The Modern Family Cookbook in my eBay store on eBay. The avocado on a rope will eventually wind up in my eBay store, too.

How to Clean and Store Strawberries

How to Clean and Store Strawberries: When you want to clean them better than just with water and you want them to last longer.

I was putting my fresh produce away this week and was thinking about my beautiful basket of bright red ripe strawberries.

To myself I said, "I wonder how I should store these strawberries to make them last as long as possible."

Of course, you need not worry overly if fresh red ripe strawberries disappear extraordinarily quickly in your home, which they normally do in my home, too. However, this time we happened to purchase our berries when we already had a ton of fresh fruit in the fridge so I thought that if there was a better way to store them, it might be worth trying this time.

Plus, of course, there is a little bit of extra concern right now that the strawberries be cleaned extra well because of the virus. Since you cannot scrub nor cook strawberries like you would a potato, a method that goes beyond simply rinsing them would be helpful.

So while preparing my cantaloupe for the fridge, I asked my assistant, my Google Home, "What is best way to store strawberries?" Google responded by pulling up the following video by Jerry James Stone:


If you just watched the video, you know that Jerry's method for cleaning and storing strawberries is not the simplest method going but I do not think that it is overly difficult. It requires water, vinegar and baking soda, three pretty common household ingredients and it requires a bit of time. Fifteen minutes to be exact but you can be doing something else in the kitchen while the berries are soaking. 

I found the process to be simple and I like the idea that the berries would be extra clean and last longer. What's not to love about having your strawberries last longer and the fact that they were cleaner than normal, was reassuring, too.

By the way, the berries lasted for eight days in my fridge. Not because they went bad before the ten days were up but rather because they only lasted for eight days before we ate them all. I agree with the reviews on the video.  "It worked!"

How about you? How do you store your strawberries? What about cleaning them? Are you worried more about using fresh produce from a cleanliness perspective? 

See you in
the kitchen!

Quick Links:

My top image is crated on a photograph of Springbok's finished About a Billion Berries jigsaw puzzle, which is available here on eBay.


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