A recipe from an ad for the American Wine Advisory Board
published in LIFE magazine November 26. 1945
Bring out the goodness – with wine
This chicken fricassee can start you on a test of some pleasurable eating. You serve the chicken steaming hot. Then pour a glass of California Sauterne or an other good white wine, well chilled – and taste the wine and food together.
A tasty side dish found on gilde.no
Purée is a nice dinner accessory, where bacon does a good job as flavoring and topping. Test out different varieties such as Jerusalem artichoke purée, pea purée or as in the recipe below – cauliflower purée.
A Danish starter/lunch recipe found on soendag.dk
A classic pub-grub recipe found on Picture Britain
Abigail Rogers Young who runs Picture Britain writes: This would be one of those snigger-behind-your-hand British/American language differences. I’m sure that you Brits simply live for the look on your American friends’ faces when you say, “Oh yes, we’re having faggots and mushy peas for lunch. Oh, some mash as well, and we’ll cover the whole thing in gravy!”
This traditional British dish (also known as “savoury ducks”) seems to have been concocted for the purpose of using up absolutely every part of a pig that you would never eat otherwise, and was especially popular with the rationing of World War II. The “good old-fashioned way” to make faggots is with a pig’s heart, liver and fatty belly meat or bacon minced together, with herbs added for flavoring, and sometimes bread crumbs. The mixture is shaped into balls, wrapped with caul fat (the omentum membrane from the pig’s abdomen), and baked. Tasty, innnit?
So, my non-British friends, if you want to impress your dinner guests with your expertise in international cuisine, really make them wonder, or just want to gross them out, here is the recipe for British faggots (and please don’t forget the marrowfat peas!).
I have eaten this dish for lunch at countless pubs all over the UK and
can assure you that it’s infinitely more tasty than it sounds like. But I’m
Norwegian and we eat a lot of strange things here as well
A recipe for a warming, filling soup found on oxo.co.uk
This recipe is English, but it might just as well have been Norwegian. I’ve eaten many a bowl of soup like this in my childhood and I stil make it ever so often. You might safely say it is one of my favourite soups – Ted
A Medieval sidedish resipe found on
One Year and Thousand Eggs
Take green peas, and boil them in a pot; And when they are broken, draw the broth a good quantity through a strainer into a pot, And sit it on the fire; and take onions and parsley, and hew them small together, And cast them thereto; And take powder of Cinnamon and pepper and cast thereto, and let boil; And take vinegar and powder of ginger, and cast thereto; And then take Saffron and salt, a little quantity, and cast thereto; And take fair pieces of pandemaine, or else of such tender bread, and cut it in fair morsels, and cast thereto; And serve it so forth.
From Harleian MS. 4016, Volume II
A traditional Norwegian soup recipe found on matoppskrift.no
This pea soup that originates from Stryn was widely served during harvesting and threshing back in the old days. All vegetables that was available was generally used, as well as the meat or flesh that could be used. The beef, mutton or pork was usually smoked, dried or salted. It was standard to serve the soup with flatbread and always with boiled potatoes. The flatbread was usually dipped in the broth during the meal.
A traditional Norwegian dinner recipe found on alleoppskrifter.no
This traditional Norwegian dish is incredibly delicious winter food! Pork knuckle is very easy to prepare and if you cook the knuckle the night before you’ll use max 20 minutes to cook this delicious dinner.
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.
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.
A recipe for a rarely made Norwegian traditional dish
found on spar.no
Nice traditional food is often the best a Norwegian can have. Some dishes are more popular than others. This dish is probably for many quite unknown but no less sturdy, Norwegian fare for that reason. The name Brennsnute (burnt snout) comes from the fact that the dish should be served so hot that you might burn your snout on it 😉