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Salad Daze

Photo by Chalmers Butterfield

The Hollywood Brown Derby Cobb Salad….

The same, real Brown Derby restaurant that Lucy and Ethel went to when they went to Hollywood. The Episode  where Lucy dumps food all over a movie star – William Holden.

Holden-portrait

William Holden orders a Cobb Salad…a Hollywood Salad! A GLAMOUR Salad!!!!

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Cobb Salad – named after a Brown Derby owner, Bob Cobb.

Of course, since Lucy is involved……and there was a pie…….

bill-holden-cobb-salad2

Before Lucy – After Lucy

It was a few years later that I found out what was in a Cobb Salad….

brown-derby-cobb-salad

page from The Brown Derby Cookbook, probably the 1949 edition – here are several versions of the Brown Derby and it’s cookbooks

 

One way to remember the ingredients:

EAT COBB

Eggs + Avocado + Tomato   Chicken + Onion + Bacon + Blue Cheese

I recently had a Cobb Salad that was a variation on the theme. It was made with radicchio  instead of greens, which was a little too warming for a summer salad, but for an autumnal one…..Mmm Mmmm Good!

And it was chopped up nicely. Somewhere in the 21st century we’ve forgotten that salads are eaten with forks in public places and that they’re supposed to be ready to eat and not need more knife work.

This version also had roasted butternut squash and turkey instead of chicken and dried cranberries, a Plymouthy version.  Good, and got me thinking about a few more tweaks. I’d do chopped radicchio as the base, great color, nice change from  KALE (hasn’t the clock ticked past that by now????)

RadicchioNL

Anyhow – turkey instead of chicken – but a roasted turkey. A roasty flavor would help here. Maybe toss a turkey breast in while roasting the butternut squash.

butternutlarge_58e44083-ff75-4340-951a-eb4b357ecd3d

Now that the nights are cool – last night was downright COLD – a little “toss a sheet pan of something in the oven”  action is NOT out of the question., and if it helps to stave off another night of not turning the heat on…more power to that!

I might use fresh cranberries, once they once they come in, instead of dried. Blue cheese. Hard boiled eggs – easy. Bacon? No hardship there. I also have managed not to start a jar of bacon grease, so get a jar ready….I’m going to go with black olives as the O…..I just don’t like raw onion, and since it doesn’t like me right back, we’re even on that score.

What have a got so far?

Egg + A…….+ Turkey  Cranberry + Olive + Bacon + Blue Cheese

Hmmmm – What the A?

A stands for Apple!

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Rene Magritte 1964

If I make an Apple/Maple dressing, a little chopped apple will temper it, give the sweet to go with the rich/spicy/…apple cider vinegar, chopped apple, maple syrup and a touch of oil….

The temptation to ‘pumpkin spice’ this is nearly overwhelming, but I’ll try to resist.

September Salad – The Thanksgiving Cobb  –  check.

 

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Filed under Autumn, Eating, Lunch, New England, Thanksgiving

Feast!

A Mediterranean Feast
Clifford A. Wright. William Morrow and Co, Inc. 1999.

 

Travel, travel back in time to February  2001.

med-feast
Price: $35

A price generally out of my range (under $10) for books I wanted for no good reason they …booklust.

BUT –  Waldenbooks sent me a birthday gift coupon.waldenbooks

Thank you Waldenbooks, even though my patronage couldn’t keep you in the black…

Walden books also sent me a  5 buck certificate because of my Christmas spending – books being an Aunties best gift.

Soo – I went birthday shopping for me to Waldenbook.  I took a really long time trying to figure out the best bang for my meager buck. The woman working that night knew me – my son and I were regulars. When I finally decided I would spend the money and buy the book I really, really for no logical reason wanted , I heighed me ho to the counter.

Put down the book.

Put down the 5 buck certificate.

Put down the Birthday coupon.

Put down my credit card.

She looked at the stack. Asked me when my birthday was…then she said she was going to give me a frequent customer discount…… total cost :

$1.50.

Happy Birthday to me!

It was a Thursday night…..and I had Fridays off, so after the boy was tucked into bed I started reading.

Introduction
XVIII
“ As you read the book, I hope that you will let it inform your culinary thinking, your sense of history, but I hope you will also cook from it. This is the whole point of the book: to cook the food. ….. If you are not a cook or are not a confident cook, taste an olive, read a little, and you will start to tackle the simpler recipes and perhaps gain what the Arabs call al-nafas , the culinary equivalent of the gardener’s green thumb.”

Oh, yes this was such a good choice….Oh, Clifford Wright! Clifford_Headshot 2012REZ

Part 1: The Algebra of Mediterranean Gastronomy
Chapter 1 “The Historical Foundation of Mediterranean Gastronomy”

On page 3 there is a  cabbage soup recipe…but it called for 2 cabbages – red and green, as well as pancetta and prosciutto, but also beans and potatoes, a real kitchen sink sort of soup. I have made this since then, but not the first night I read the book.
Page 15   this recipe…

L’ollanda (Roussillon)

This is essentially old fashioned endless stew (from the Old French aeuller, to replenish. Among the ingredients is ¾ of a pound of Savoy cabbage. I thought “I have a half of cabbage in the fridge”….so I got up and made sure.
Bean, leek, thyme – I put them on the table. One pound of potatoes – weighed out and also on the table. Cabbage – still in the fridge and fit to go. I picked through my small white beans and put ¼ pound of them on to soak.
In the morning, it being my day off, after I drank my coffee, I put the beans in my soup pot with 6 quarts of water, some dried thyme and a 2 bay leaves (they were small) and brought it to a boil.
I was lugging the book, all 800 plus pages of it around the kitchen, checking the recipe, which was simplicity itself, while also reading ahead.
While the beans simmered, I took the last large leek, a good sized chunk of salt pork (it calls for 6 ounces and this piece was close enough for horseshoes) cut them all to a dice and added to the beans at the one hour mark. I usually brown leeks and salt pork, but once begun….The directions warn you not to wander away because you need to stir occasionally, and I thought of how thoughtful Mr. Wright was….and took out some olives to snack on…..
I sliced the cabbage and peeled and diced the potatoes so that they were ready to add ½ hour after the leek went in. Tasted for seasoning, add lots of pepper and some salt, then the cabbage and potatoes.
10 or 15 minutes later all was tender and good. This is the part to add some goose of duck fat, which is not an uncommon grease to find in my fridge….some people collect Hummels, I collect grease. What, I should pour it down the drain? Anyhow, if it wasn’t fowl fat, it was some olive oil that I floated on top. Cabbage, like it’s turnip cousin, really needs to served well lubricated.
And thus, lunch was served.
With leftovers for lunch throughout the week.

Vincenco Campi Cucina

Vincenco Campi , Cucina, p. 359

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