Another Day Another Dinner
While I am typing this I am watching re-runs of top chef, which is fairly ridiculous. The only thing I have in common with these folks is the liberal criticism that accompanies the delivery of every plate. When I was in New York last winter I had the chance to spend 3 hours with Bonnie Slotnick in her darling vintage cookbook store in the West Village. She insisted that I get a copy of Heirloom Cooking with the Brass Sisters, a great compliation of found recipes from the last century. It’s almost as if your grandmother left you her recipe box. And she was a killer photographer. Tonight I made an adapted version of Germain Asselin’s Stuffing Pie from the 1930s. Beef, pork and simple spices in a pie crust…what’s not to love? Pastry for a double crust pie (I used a package of pre-rolled crusts, it being Wednesday and all) 2 tablespoons olive oil 1 medium onion, chopped 1 clove garlic, minced 1 pound lean ground beef 3/4 pound ground pork 2 teaspoons poultry seasoning 1 teaspoon kosher salt 1/2 teaspoon fresh ground pepper 1/4 teaspoon ground cloves 1 cup soda crackers, pulsed to large flakes …
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Tags: bonnie-slotnick, cooking, crimp-the-edges, food and photos, from-the-1930s, germain-asselin, grandmother, heat-the-olive, liberal, meat, remove-the-meat, seasonings
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