Cooking Like It Was 1943
In a previous blog, I wrote about the wartime 1943 edition of "Joy of Cooking." The team decided to try some of the hors' d'oeuvres and canapes listed there, designed to conserve food valued for the war effort and use available ingredients. I wanted to experience some of impact of World War II on the American kitchen.
When most Americans think about French bread, they imagine a long, thin baguette. But the French bread universe is much larger than that.The Poilâne Bakery has an incredible assortment of interesting baked goods, kitchen products, books and ideas and they ship around the world.
We had guests for dinner the other night and I wanted make a hot appetizer. Looking around the kitchen, I found some “everything” bagels, Romano cheese and a first pressing olive oil. What could I do with those ingredients? Further searching turned up homemade pesto and Tabasco sauce. I became inspired and here is the result:Bruschetta alla Romano (yields 36 pieces)
1½ pre-sliced “everything” bagels
3 Tbsp. good quality olive oil
3 tsp. pesto
¼ cup grated Romano cheese
1 tsp. Tabasco sauce