Jazz Age - Food Meals Recipes

Food; It is either a basic necessity or a luxurious extravagance.

Today we use microwaves, toaster ovens and electric cookers for our meals. Yet society did not always have these available. In fact in the Jazz Age (the Roaring Twenties) these cooking devices were non existent. One cooked over a stove, baked in an oven or used the broiler.

What glorious results could be obtained!

Restaurants were plentiful but for a select few … like my character Nate Walker…. they had a trained cook at home.

My books from the Nate Waker mystery series are full of fabulous meals from that time. Here is one of those recipes for you consideration.

Let’s begin with the simple dish.

OATMEAL

OATMEAL

Not the microwaveable bowls, or the packet your stir in boiling water to make but real honest to goodness oatmeal cooked, sometimes overnight after soaking the whole oats.

Basic oatmeal (8 servings)

Steel cut oats (sometimes called Scottish or Irish oatmeal)

Water (or milk or both)

To make 8 - 1/4 cup servings:

Add 3 cups of water to pan on stove.

Add 2 cups of oats

Stir together

Bring to boil. Then reduce to simmer. Let mixture simmer for 15 to 20 minutes until it reaches desired thickness. Stir occasionally. Remove from heat and let cool slightly.

Portion into bowls add toppings of your choice: milk, cream, butter, nuts, raisins, berries, cinnamon, maple syrup, banana, cut apple, yogurt in short whatever you feel like

Of course in the Walker residence of the 1920’s it might only be served cream or butter, maybe nuts, maples syrup or seasonal fresh fruit.

Next post we’ll visit with a wonderful soup!

That wonderful soup I mentioned?

Cream du Barry!

Cream du Barry is a fabulous smooth creamy soup. Of course we know it as Cream of Cauliflower.

Why is cauliflower soup called DuBarry? It named after Countess du Barry, the mistress of King Louis XV. So, whenever you see the term du Barry or Dubarry, know that the dish includes cauliflower.

In some texts this soup is made with veal stock.

With thanks to the FOOD NETWORK here is …

Cream of Cauliflower Soup - Creme DuBarry

Ingredients

1 teaspoon canola oil

1 teaspoon unsalted butter

2 leeks, white parts only, well-washed and chopped

1 head cauliflower, broken into florets

1 medium all-purpose potato, cubed

6 cups white chicken Stock

Salt

Freshly ground pepper

1/2 cup 1 percent low-fat milk (optional)

4 leaves fresh parsley

Directions

Combine the oil and butter in a large saucepan. Warm over medium-low heat. Add the leeks and stirring frequently, allow them cook slowly for 10 minutes. Do not brown.
Stir in the cauliflower, potatoes, and stock. Season with the salt and pepper. Bring to a boil over high heat. Reduce the heat to medium, cover, and simmer for 20 minutes, or until the vegetables are very tender. Remove form the heat and allow to cool slightly.
Transfer to a blender or a food processor fitted with the metal blade. Process until smooth. Transfer to a clean saucepan and place over medium heat. Bring to a simmer. Taste and adjust the seasoning. If the soup is too thick, thin with the milk.
Pour an equal portion into each of 4 warm bowls. Lay a parsley leaf in the center.

Of course, if you want a more ‘authentic' version from France Try Jill Colonna www.bonjourparis.com

Dubarry Cauliflower Cream Soup

Author: Jill Colonna

Prep Time 20 mins Cook Time 30 minutes Total Time 50 minutes

Servings : 6 people

Calories : 160kcal

Description

A rich, creamy French classic soup or velouté that was created for Madame du Barry, King Louis XV's last and favorite mistress, who adored cauliflower

Ingredients

700 g (1.5lb) organic cauliflower (prepared after stalk/leaves removed)
2 leeks (white part only) sliced
55 g (2oz) butter (unsalted)
2 tbsp flour (all purpose)
1 litre chicken stock * (stock mixed with hot water)
2 egg yolks organic
100 g (3.5oz) half-fat cream or crème fraîche
Fresh chervil or flat-leaf parsley optional, for decor
1/2 tsp each of salt (fleur de sel) & freshly ground pepper

Instructions

Remove the bitter stalk and leaves from the cauliflower, reserving the florets. Wash in a mixture of water with a dash of vinegar and set aside. Clean and slice the leeks.
In a large, heavy pot, melt the butter then sweat the leeks in it until translucent but not brown. After 4-5 minutes, add the flour and stir together well until a smooth paste forms. Gradually whisk in the hot stock. Add the cauliflower florets, setting aside a few of the raw, smallest florets for decor. Bring to the boil.
Cover, turn down the heat and leave to simmer gently for about 25 minutes.
Towards the end of cooking, in a separate bowl, whisk the egg yolks with the cream, salt and pepper. Add a ladle-full of the soup's hot liquid and whisk together. Using a hand-mixer, blitz the soup until well blended. Gradually whisk in the yolk and cream mixture until the soup is smooth. Adjust seasoning if necessary.
Serve topped with tiny raw cauliflower florets, chopped fresh chervil or parsley.