Real Salade Russe / Ekte Salade Russe

A classic salad recipe found in “Robert Carrier’s Kitchen
Cook Book” published in 1980

Real Salade Russe / Ekte Salade Russe

Robert Carrier McMahon, OBE (Tarrytown, New York, November 10, 1923 – France, June 27, 2006), usually known as Robert Carrier, was an American chef, restaurateur and cookery writer. His success came in England, where he was based from 1953 to 1984, and then from 1994 until his death.

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Lucien OlivierThe original version of the salad was invented in the 1860s by a cook of Belgian origin, Lucien Olivier, the chef of the Hermitage, one of Moscow’s most celebrated restaurants. Olivier’s salad quickly became immensely popular with Hermitage regulars, and became the restaurant’s signature dish.

The HermitageThe exact recipe — particularly that of the dressing — was a jealously guarded secret, but it is known that the salad contained grouse, veal tongue, caviar, lettuce, crayfish tails, capers, and smoked duck, although it is possible that the recipe was varied seasonally. The original Olivier dressing was a type of mayonnaise, made with French wine vinegar, mustard, and Provençal olive oil; its exact recipe, however, remains unknown.

At the turn of the 20th century, one of Olivier’s sous-chefs, Ivan Ivanov, attempted to steal the recipe. While preparing the dressing one evening in solitude, as was his custom, Olivier was suddenly called away on some emergency. Taking advantage of the opportunity, Ivanov sneaked into Olivier’s private kitchen and observed his mise en place, which allowed him to make reasonable assumptions about the recipe of Olivier’s famed dressing.

Ivanov then left Olivier’s employ and went to work as a chef for Moskva, a somewhat inferior restaurant, where he began to serve a suspiciously similar salad under the name “capital salad” (Russian: столичный, tr. stolichny). It was reported by the gourmands of the time, however, that the dressing on the stolichny salad was of a lower quality than Olivier’s, meaning that it was “missing something.”

Later, Ivanov sold the recipe for the salad to various publishing houses, which further contributed to its popularization. Due to the closure of the Hermitage restaurant in 1905, and the Olivier family’s subsequent departure from Russia, the salad could now be referred to as “Olivier.”

One of the first printed recipes for Olivier salad, by Aleksandrova, appearing in 1894, called for half a hazel grouse, two potatoes, one small cucumber (or a large cornichon), 3-4 lettuce leaves, 3 large crayfish tails, 1/4 cup cubed aspic, 1 teaspoon of capers, 3–5 olives, and 1 12 tablespoon Provençal dressing (mayonnaise).

As often happens with gourmet recipes which become popular, the ingredients that were rare, expensive, seasonal, or difficult to prepare were gradually replaced with cheaper and more readily available foods.

Medieval Monday – Arbolettys

A medieval spicy egg dish recipefound on
One Year and Thousand Eggs Medieval Monday_headingMedieval Monday – Arbolettys

Saara who runs One Year and Thousand Eggs writes: This egg dish is kind of scrambled eggs with herbs. It is very good with toasted bread.

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Tori Saka Mushi No Goma – Japanese Sake Steamed Chicken in Sesame Sauce / Japansk Sakedampet Kylling I Sesamfrøsaus

A Japanese chicken recipe found in “Asia – En Kulinarisk Reise”
(A Culinary Voyage) published by Grøndahl Dreyer in 1987

tori saka mushi no goma - japansk sakedampet kylling i sesamfrøsaus_post

The fine flavor combination of sake (rice liquor) and goma (sesame seeds) gives a real flair to the tender chicken meat. For the sauce used ground, toasted sesame seeds or the Middle Eastern tahini paste. You can also use peanut butter, although this ingredient is not quite as authentic.

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Peel-and-eat Shrimp with Spicy Herb Butter / Rens-og-Spis Reker Med Krydret Urtesmør

A delicious and simpel seafood recipe found on saveur.com
Peel-and-eat Shrimp with Spicy Herb Butter / Rens-og-Spis Reker Med Krydret Urtesmør

A great way to eat fresh shrimps and a bit more exciting than the traditional way we do it here in Norway: spread on fresh white bread, topped with mayonnaise, freshly ground pepper and dripped with lemon juice. It is not unlikely that I’ll try this the next time the lust for shrimps grabs me (but I won’t skip the white bread though) – Ted  😉

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Port Wine Cured Lamb Fillet / Portvinsgravet Lammefilet

A traditional recipe from Northern Norway found on Aperitif.no
Port Wine Cured Lamb Fillet / Portvinsgravet Lammefilet

History: This recipe is originally from the Northern part of Norway and is found in many a grandmother’s handwritten cookbook. The recipe can be traced to the early nineteenth century, but it is not unlikely that it is even older.

The traditional accompaniments were flat bread and sour cream, and the fillet was placed in the basement for maturing as there were not many fridges to find in those days. Lofoten was famously for its close relations with the continent in connection with exports of stockfish and dried fish, and therefore had access to some nobler ingredients, such as port wine.

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Omelette aux Épinards – Spinach Omelette / Spinatomelett

A delicious omelette recipe found in “Fransk Bondekost”
(French Farmhouse Cooking) published by
Hjemmets Kokebokklubb in in 1980

Omelette aux Épinards - Spinach Omelette / Spinatomelett

It is not correct to use the term “cuisine” of French farmhouse cooking. It is more a natural part of life. There is no Machiavellian refined elements or superfluous embellishments. Good, simple ingredients in tasty dishes to suit the season, climate and work.

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Cheese Sandwich with Bacon, Pear and Caramelized Onions / Ostesmørbrød med, Bacon, Pære og Karamellisert Løk

A greatrecipe for cheese sandwiches found on aperitif.no
Cheese Sandwich with Bacon, Pear and Caramelized Onions

When cheese sandwiches are made with so much love as these you got real party fare. This recipe has that little extra that turns you into a kitchen hero.

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Japanese Omelette / Japansk Omelett

A lunch recipe found in “Internasjonale Retter med Norsk Fisk” (International dishes with Norwegian Fish) published
by Wennergren – Cappelen in 1987
Japanese Omelette / Japansk Omelett

Chirashi Sushi is a Japanese dish consisting of rice and shellfish, vegetables and spices. It is all put into a thin omelette and served  beautifully on a platter.

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Million Mince with Mash / Millionbøf med Mos

A classic Danish lunch/dinner recipe found on familiejournal.dk
Million Mince with Mash / Millionbøf med Mos

Million mince is a delicious dish and it is very easy to make. When many ingredients are allowed to simmer with the meat, you get an incredibly nice mince that tastes great.

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Cheese Bake Lunch / Ovnsbakt Ostelunsj

A low-cal lunch recipe published by
Weight Watchers International in 1974Cheese Bake Lunch_post

Internet and colour printers became the death of the recipe card collections and to be honest they are not greatly missed. I have quite a few of these card boxes and ring folders in my collection of old recipes and cookbooks and really, they are far from pracical in use. In no time the ring folders get hard to leaf through and you need to be a lot tidier than me to put the cards back in their right place in the boxes.

But as you can see, I found a solution to that problem. I scanned the lot of them and ran the texts through ocr scanning. A lot more practical solution if you ask me – Ted 😉

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Shrimp Toast Lyngør / Reketoast Lyngør

A sandwich recipe found in “Matglede Som Aldri Før”
(Food Enjoyment Like Never Before) published by
Skandinavisk Presse as in 1977

reketoast lyngør_post

Lyngør is a village area on a group of small islands in the municipality of Tvedestrand in Aust-Agder county, off the southeast coast of Norway. The village is about 12 kilometres (7.5 miles) northeast of Tvedestrand city center and also 12 kilometres (7.5 miles) south of the city of Risør.

lyngørPreviously a popular home for sea captains, the village is accessible only by boat, has no cars, and is known for its scenic harbour and charming wooden houses. It is recognized as one of the best-preserved communities in Europe. Most of the buildings are now summer homes, but there are about 70 permanent, year-round residents. A hugely popular destination in the summer months, it has in later years struggled to maintain a stable permanent population. The community has a sail-making factory, a few restaurants that are open during the tourist season, and a famous general store.

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Swiss Liver and Bacon Brochettes / Sveitsiske Lever og Bacon Brochetter

A nice lunch or filling starter recipe found in
“Robert Carrier’s Kitchen Cook Book”
published in 1980
swiss liver and bacon brochetters_post

Robert Carrier McMahon, OBE (Tarrytown, New York, November 10, 1923 – France, June 27, 2006), usually known as Robert Carrier, was an American chef, restaurateur and cookery writer. His success came in England, where he was based from 1953 to 1984, and then from 1994 until his death.

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Caponata Palermitana – Sicilian Sweet & Sour Vegetables / Sicilianske Sur-Søte Grønnsaker

A vegetarian lunch recipe from “The Sainsbury
Book of Italian Cooking” published in 1979

caponata palermitana_post

A delicious vegetable lunch dish full of Mediterranean goodies. Serve it with fresh ciabattas og en Ruffino Classico and close your eyes and imagine yourself seated at a sidewalk table in Palermo. Sounds nice doesn’t it, particularly here in Oslo, where the winter’s first snow fell yesterday – Ted  😉

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Titanic Lunch Menu Expected To Make £100,000 At Auction

A menu for the last lunch served on board the stricken Titanic is expected to fetch up to £100,000 when it goes under the hammer.

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A menu, dated April 14 1912, shows the luxury food offered up to first-class passengers on the last day on board the ship.

Over several courses, and with 40 options on offer, the cream of Edwardian society were served a choice of such dishes as eggs Argenteuil, consomme fermier, chicken a la Maryland, galantine of chicken or grilled mutton chops.

The menu was on the table of first-class passenger Dr Washington Dodge, a prominent banker from San Francisco, who was travelling to America with his wife, Ruth, and son, Washington Junior. Dodge slipped the menu into her handbag before carrying on with her day – unaware of what was to come.

Dodge and her son survived the tragedy after being ushered on to a lifeboat and the menu, which had remained in her bag, has stayed with the family ever since.

The sale was held by Henry Aldridge & Son – the world’s leading auctioneers of Titanic memorabilia – to commemorate the 100th anniversary of the completion of the Royal Mail Steamer Titanic on March 31.

From an article published in The Huffington Post on February 21 2012

Farmhouse Omelette / Bondeomelett

A classic omelette recipe found in “Spennende Mat”
(Exciting Food) published in 1980

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An omelette is always a straightforward dish to make. You can make it more hearty with potatoes, onions and ham and serve it directly from the frying pan like the French peasant women do.

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