Friends from law school were over on Saturday night. We used the pressure cooker to prepare almost the entire meal – and it was far less stressful than usual. I made the ricotta cheesecake the night before, pureed parsnips Saturday morning, and then we pressure cooked the brisket. Sautéed hominy and green beans rounded out the menu.
The hominy recipe was from a 1974 cookbook by James Beard. I’m sort of obsessed with it. It’s like a little window into “gourmet” cooking of that time. Many of the recipes are not weird sounding, but there’s a short piece on sardines that has piqued my interests…
And it’s gotten me to thinkin’ about the whole 1970s style and lifestyle. In many ways, the 70s are the decade I feel the least kinship with. And seeing this book and several articles lately makes me realize I probably misjudged. We shall see.
Busy day at work.
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2 comments:
Wow, them must have been some hominies, to validate an entire decade in your eyes!
You betcha!
I'm already scheming a vegan version to bring for Thanksgiving!
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