Saturday, August 28, 2010

Food Blogger Writing about Food Columnist

I've just finished reading Wild in the Kitchen, a cookbook by Will Jones, a former columnist at the Minneapolis Tribune. Picked up the cookbook (published in 1961) for a smooth $2 at St. Vinny's (LOVE that place!). Oddly enough, I can't find hide nor hair of the cookbook online. Imagine! In all the world of Amazon, no one is selling a copy? Hmmmm...

I'd never heard of Will Jones, but I gather his column was as a food critic (I get the information that he was a columnist from the book jacket). And I'm guessing specifically critic because while his writing is that of a foodie, his recipes are all scavenged from others. Other cooks, restaurants, other people's mother and aunts, other cooking club members. Very very seldom does he claim a recipe as as his own creation (and when he does, it often includes sliced white Pepperage Farm bread as it's main ingredient. Yes, sugared/fried white bread is one of his concoctions.)

So personal chef extraordinare he's not. Nevertheless he seems to have the tastebuds for this sort of life (food writing) and the descriptions he includes for each and every recipe remind me exactly of how today's funny food bloggers write a post (I'm including myself in that group. I realize my claim hangs by only the most tenuous of threads. Let me live my dream, please.)

These two recipe, for brownies and accompanying peach topping, will be the first on my list to try. Once I reenter the kitchen and will myself to pick up a mixing spoon, that is. (Maybe by Christmas?)

Mr. Jones describes these as brownies of authority, "not to be confused with the chocolate dog biscuits commonly made to assuage packs of hungry children."

Grownup Brownies
[credited to Mrs. Bowen]

Step One:
2 squares bitter chocolate
1 cup sugar
1/2 cup melted butter
1/8 tsp salt
2 eggs, separated
1/2 cup flour
1/2 cup nuts, chopped
1 tsp vanilla

Melt chocolate. Add sugar, butter & salt. Add beaten egg yolks, flour, vanilla and nuts. Mix well. Fold in stiffly beaten egg whites. Bake in an eight-inch square plan at 350 for about twenty minutes. Cool.

Step Two: Frosting

2 squares bitter chocolate
1/4 cup cream
1 1/2 Tbls butter
1 cup sugar
1 egg, beaten slightly
1/2 tsp vanilla

Melt chocolate. Mix chocolate, cream, butter, sugar, and egg in a heavy pan. Bring to a boil, stirring frequently. Boil one minute, sturring. Remove from heat, add vanilla, and cool. Beat two or three minutes. Spread onto brownies. Refrigerate overnight. Cut into sixteen squares.

Serve brownies accompanied by

Peaches with Wine
[credited to M. Barrows and Co., previously published in The New Serve It Buffet]

4 large ripe well-flavored peaches
3/4 cup any good red wine
2 Tbls powdered sugar
1 piece cinnamon
1/2 lemon peel, grated

Slice the peeled peaches into a bowl, and cover them until the wine mixture is ready. Heat the wine with the other ingredients in an enamel, glass or agate double boiler until boiling; then pour, while still boiling, over the peaches. Let this stand covered for at least two hours. Then turn it into a serving dish.