Experimental Feast - Oct 18

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Experimental Feast - Oct 18

Well, let's delve into the culinary landscape of a bygone era: a time of rationalization, nostalgia, and, let's be honest, pulp of cans. Our goal is a comforting, slightly quirky, and downright delicious recipe that perfectly captures the spirit of a 1950s Midwestern mom. Here are three recipes designed to evoke that feeling, with a twist of "Kolbeigh van Keuken."

Recipe 1: "Sunshine Supper" - a classic Midwest salad

  • Historical background: This recipe, whispered from generation to generation, was born out of necessity: a clever little salad designed to be portable and nutritious in times of scarcity. It's a testament to Midwestern ingenuity.
  • Ingredients:
    • 1 kilogram of chopped celery
    • 1 kilogram of chopped cucumber
    • 1 kg grated carrots
    • 1 cup diced peppers (red, yellow, orange, whatever is on sale!)
    • 1/2 cup pickle juice (or a little apple cider vinegar)
    • 1/2 cup mayonnaise (full fat – essential!)
    • 1/4 cup cream
    • 1/2 cup grated cheddar cheese
    • 1/4 cup butter (softened)
    • 1 tablespoon of paprika
    • 1 teaspoon of salt
    • 1/2 teaspoon black pepper
  • Instructions:
    1. In a large bowl, combine the celery, cucumber, carrots and bell pepper.
    2. In another bowl, mix mayonnaise, sour cream, cheddar, paprika, salt and pepper.
    3. Pour the vinaigrette over the vegetables and toss gently.
    4. Cover with a generous drizzle of butter.
    5. Let sit for 15 minutes for the flavors to blend.
  • Kolbeigh's touch: "Remember, my dear, the best things are simple. The warmth of the sun and the love in your heart are the most important things." A few chili flakes, carefully placed on the side, just for you.

Recipe 2: "Fruit and cream delight" - a refreshing summer treat

  • Historical background: This recipe is a nostalgic throwback to summer picnics and backyard barbecues. It's all about bringing back the sweetness of the season, even in the coldest months.
  • Ingredients:
    • 1kg peeled, cored and diced apples (Granny Smith, Honeycrisp or a mix)
    • 1 kilogram of blueberries
    • 1 kilogram of strawberries, cut in half or quarters
    • 1/2 cup marshmallows (mini, for a classic touch)
    • 1/2 cup cream
    • 1/4 cup maple syrup (real!)
    • 1 teaspoon of vanilla extract
    • 1/2 teaspoon paprika
  • Instructions:
    1. In a bowl, mix the diced apples, blueberries and strawberries.
    2. In another bowl, whisk together the cream, maple syrup, vanilla extract, and paprika.
    3. Pour the vinaigrette over the fruit and toss gently.
    4. Add marshmallows and mix gently.
  • Kolbeigh's touch: "The sun always shines brighter when there is a little warmth. It reminds us that even the darkest days can be full of color and joy." A single bright red berry sitting on its side.

Recipe 3: "Cobbler Pea & Cream" - Cozy comfort

  • Historical background: This recipe was a staple in many homes back then, with an emphasis on nutrition and a little sweetness to combat the common cold.
  • Ingredients:
    • 1 kilogram of dry peas (soaked in warm water for 30 minutes)
    • 1 pound skimmed milk (whole milk works best)
    • 1/2 cup butter
    • 1/2 cup brown sugar
    • 1 teaspoon of cinnamon
    • 1/4 teaspoon nutmeg
    • 1/2 teaspoon paprika
  • Instructions:
    1. Combine the peas, milk, butter, brown sugar, cinnamon, nutmeg, and paprika in a large bowl.
    2. Simmer for 15 to 20 minutes, stirring often, until mixture thickens slightly.
    3. Pour into a 9 x 13-inch baking dish and bake at 350 degrees for 30 to 40 minutes or until top is lightly browned.
  • Kolbeigh's touch: "A little warmth, a little comfort. Like a blanket on a cold night. Don't be afraid to add a little flavor." Sprinkle a little paprika on top, perfectly placed.

Want variations of these recipes? Or perhaps a deeper dive into the historical context of these foods since the early 1950s?

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