Friday, November 5, 2010

Brownies from 1934

One of my students recently did a speech on her great grandmother. Apparently, Mrs. W. D. Johnston submitted a very early recipe for brownies to the Better Homes and Gardens cookbook. Here is the recipe:

Ingredients:
1/4 cup of shortening
1/2 cup of sugar
1/2 cup of brown sugar
2 eggs
1/4 cup evaporated milk
2 ounces of chocolate
1/2 cup of sifted general purpose flour
1/2 teaspoon of baking powder
1/4 teaspoon salt
1/2 cup of nutmeats (optional)

Instructions:
*Cream the shortening
*Add sugar and cream together
*Beat eggs and add to mixture
*Add milk to mixture
*Melt the chocolate and add to mixture
*Sift in all dry ingredients
*Add nutmeats
*Stir all ingredients together

*Place in a shallow, greased and floured 9x13 pan and bake in over at 350 degrees for 20-25 minutes
*Remove from oven, let cool and cut into bars

This recipe is a far cry from the thick, fudgey and cakey brownies with all of the additions we use today. This is a simple recipe from the 1930's - pure, a little sweet, but very 1930's. Enjoy!

Thursday, April 1, 2010

Pasta e Fagioli

Ingredients:
1/2 tsp. dried thyme
1 tsp. dried rosemary
3 bay leaves
1 TB. olive oil
1 TB. butter
1 large, chopped onion
3 stalks celery, chopped
4 cloves garlic, minced (or paste equivalent)
1 can whole peeled tomatoes, crushed with hand
1 can white cannellini beans, rinsed (or white beans)
3 cups water
3 tsp. chicken better than bullion (or 3 cups chicken stock)
4-6oz. ditalini pasta (or other small pasta)
salt to taste
pepper to taste
parmesan cheese as topping or parmesano reggiano

Directions:
Heat olive oil and butter in a heavy sauce pan over medium heat. Add onions, celery, garlic, thyme, and rosemary until veggies are softened. Add broth, crushed tomatoes with juice, bay leaves, salt and pepper to taste. Cover and simmer for 15 minutes, stir occasionally so the flavors can meld. Add beans and pasta, raise temp a bit so the pasta can cook for 8-10 minutes. Serve with some crusty bread, and top individual bowls with some fresh grated cheese.

Verdict: So good! Shawn and I both loved this, which never happens.


The above recipe was adapted from the recipe below. I made it as the recipe states and there was far too much pasta and not nearly enough broth. So next time I make it, we will use the above quantities.

Ingredients:
1/2 tsp. dried thyme
1 tsp. dried rosemary
3 bay leaves
1 TB. olive oil
1 TB. butter
1 large, chopped onion
3 stalks celery, chopped
4 cloves garlic, minced
1 can whole peeled tomatoes, crushed with hand
1 can white cannellini beans, rinsed (or white beans)
2 cups water
2 tsp. chicken better than bullion (or 2 cups chicken stock)
8oz. ditalini pasta (or other small pasta)
salt to taste
pepper to taste
parmesano reggiano

Directions:
Heat olive oil and butter in a heavy sauce pan over medium heat. Add onions, celery, garlic, thyme, and rosemary until veggies are softened. Add broth, crushed tomatoes with juice, bay leaves, salt and pepper to taste. Cover and simmer for 15 minutes, stir occasionally so the flavors can meld. Add beans and pasta, raise temp a bit so the pasta can cook for 8-10 minutes. Serve with some crusty bread, and top individual bowls with some fresh grated cheese.