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.
Thinking about the Big Game inspires me to fire up the grill. I’m always looking for food that is great for parties, easy to eat and satisfying. Checking my fridge, I found a bag of bagels past their prime. They were rock hard- too hard to cut safely, but I had an idea. I heated them in the oven till they softened up. Ten minutes at 300 degrees did the trick.
I reached for The Nicer Slicer and quickly cut each bagel in half, lightly toasted and then re-slicered each piece. Suddenly I had enough buns for 8 burgers. I pulled out about 1 1/2 pounds of ground turkey,