"Wandering through a used book store yesterday, I came across a book with an unremarkable title: A Treasury of Great Recipes. Normally this would not catch my attention, but the book's co-authors were Vincent and Mary Price."
Read the foodandwine.com blog about the Halloween Dinner at the James Beard House with Victoria Price & Chef Francesco Palmieri
Featured on foodandwine.com in October 2014: "This year, on October 30—Halloween eve—they’re taking the dinner on the road to the James Beard House where Victoria Price, the daughter of Vincent and Mary Price, will join them. Palmieri will serve six dishes from the book, including endive-beet salad (from a recipe from Antoine’s in New Orleans), spinach lasagna (the recipe is from the Royal Danieli in Italy) and chocolate pot de crème, an original recipe of Vincent and Mary’s."
To read the rest of the article click here.
by Laraine Newman
Given my love of sugar and horror, its no surprise that the first cookbook I used was by Mary and Vincent Price. It was called A Treasury of Great Recipes. Long before you had the countless husband and wife teams traveling and writing about the places they've eaten, you had Mary and Vincent Price, of all people, with photographs and anecdotes told in what is clearly Price's voice. Charming and funny, he was a wonderful raconteur and gourmand.
The first thing I made from that cookbook was an Apricot Mousse. My mother would make it and put it in these adorable little ceramic pots with lids on them and called them pot de crème. That's why, when I went to look up the recipe, I though I'd hallucinated the whole thing because that wasn’t how it was categorized in the cookbook. But it enabled me to take a walk down cookbook memory lane. It was bittersweet to gaze upon my dusty volumes of Gourmet's compendiums. So sad. But, I digress.
A Treasury Of Great Recipes is cool in so many ways. Besides having the silk ribbon place holder which I rarely see in newer books, they had photographs of not only the dishes prepared at some of the restaurants they’d visited all over the world, including America, but pictures of the places themselves along with reproductions of the menus. In short, the book is INDEED a treasure. Making this dessert was not only one of the first things I prepared, it was also the first time I used a Cuisinart. That’s really scary kids.
Here is the recipe.
from A Treasury of Great Recipes by Mary and Vincent Price
1 In a small saucepan combine: 1 ½ Cups dried apricots, I Cup water, ½ Cup sugar and 1 thin strip of lemon rind. Bring this to a boil, cover and simmer for 20 minutes. Cool.
2 Put cooled mixture into the Cuisinart and puree.
3 Fold the pureed apricots into 1 Cup whipped cream and spoon into sherbet glasses or pot de crème cups and chill.
by Ann Verme
Date I made this recipe: April 30, 2012
Two weeks ago, actor Jonathan Frid, best known by me and many others as vampire Barnabas Collins on the TV show, Dark Shadows (aired from 1966 to 1971), died at the age of 87. Movie director Tim Burton is releasing a “remake” of Dark Shadows starring Johnny Depp, but this movie looks to be a spoof of the real deal and while I’m sure it will be entertaining, you youngsters out there have no idea what you missed.
And frankly, if it was not for some sneakiness on my part, I wouldn’t know what I missed, either. My mother forbade me from watching this show but hey, when you’re at a friend’s house and it’s on TV, what can you do? So I watched and was hooked and then when my mom was out shopping, I turned on the set, practically punched my younger brother into secrecy, and watched it anyway. As soon as I saw my mom coming down our driveway, I turned off the TV while at the same time pleading “Oh please, oh please” that the white dot, signaling that the TV had been turned off, would disappear before she got in the door. (Back in the day, when you turned off your TV, the picture would fade away until only a white dot was left and then the TV would go all black and the power would go off.)
As you might imagine, by the time she did get in the door, my brother and I were all “lalalalalalala” in the living room acting as if nothing had happened.
So back to the storyline, believe it or don’t, Dark Shadows was a Gothic soap opera, featuring all kinds of werewolves, witches, warlocks and of course, vampires. The story was set in the town of Collinsworth, Maine, where young orphan, Victoria Winters, resided and tried to unravel her past. (Does your past include vampires? I didn’t think so.) At any rate, everything was creepy and spooky (and altogether “ooky”) and mesmerizing. Unlike my mom’s standard soap opera lineup (As the World Turns, The Secret Storm and The Edge of Night), this one had a creep factor that was just too hard to turn away from. And so I watched…secretly….sssh…..
Now if I had the Dark Shadows Cookbook (there is one but it costs $180.00 so it’s not in my collection), I would have made something from it in Jonathan’s honor but I don’t so the next best thing was to make a recipe from Mary and Vincent Price’s A Treasury of Great Recipes.
In case you need reminding, the late actor, Vincent Price, was the master of horror movies. He also had a pretty wicked laugh that was included in Michael Jackson’s Thriller recording. But he and his wife were also world travelers and very good cooks, as evidenced by their two cookbooks, Come Into the Kitchen Cookbook and A Treasury of Great Recipes and as between the two, I decided on “A Treasury.”
While many used copies of Come Into the Kitchen Cookbook abound, it took me forever and a day to locate a copy of A Treasury of Great Recipes and when I finally did, it was in, of all places, a flea market in Chicago. The year was 2007, many, many years after I started my cookbook collection, and the price was one that made me gulp a bit (I won’t tell you except it was way higher than most), but when you find the Holy Grail, you run with it. (Or, if you are the king in the movie Monty Python and the Holy Grail, you “run away, run away” with it!)
So all that was left was to find a recipe and this one did not disappoint: “Le Poulet En Civet Au Vieux Bourgogne,” otherwise known as “Ragout of Chicken with Onions, Bacon and Mushrooms.”
I have to tell you that although I love drinking red wine with everything, I wasn’t sure I’d like to cook the chicken in a red wine sauce. Silly me – it was delicious! And unlike Bouef Bourguignon, which takes hours to make, this took 45 minutes to make.
Mary and Vincent did not recommend a side dish but I felt the need to make mashed potatoes and so I did and then it was really excellent. You could do noodles or you could do nothing – your choice.
Ragout of Chicken with Onion, Bacon and Mushrooms (p. 54)
7-8 strips of bacon
1 medium onion, chopped
1 carrot, chopped
3-pound chicken, quartered
¼ cup cognac
4 tablespoons flour
2 cups red wine (the recipe suggests Burgundy but I used 2 cups of my “Two-Buck Chuck” Merlot from Trader Joe’s)
1 cup chicken stock
1 teaspoon salt
2 cloves garlic, Minced
6 sprigs parsley
¼ teaspoon thyme
¼ teaspoon peppercorns
1 small bay leaf
8 small onions, peeled
4 large mushrooms
4 slices toast for garlic croutons (optional)
In braising kettle put 3 strips bacon, diced, onion, and carrot. (Note: I have never heard of a braising kettle so I used a large saucepan - worked fine.) Cook over moderate heat until bacon is crisp and vegetables are lightly browned.
Add a 3-pound chicken, quartered, and cook until chicken is lightly browned on both sides. (Note: I used four large skin-on chicken breasts.) Then add the ¼ cup cognac, and ignite. When the flame burns out, sprinkle with 4 tablespoons flour and stir until flour is well mixed with bacon drippings in pan. (Okay, this part was a mess: the cognac didn’t ignite so the hell with that and there was not enough in bacon drippings to mix well with the flour so what I got was almost one big ball of flour. Luckily, this all evened out when I added the liquids.)
Next add 2 cups Burgundy, the chicken stock, salt, garlic, parsley (I used dried parsley), thyme, peppercorns and bay leaf. Bring the liquid to a boil, cover, and simmer over low heat for 45 minutes.
While the chicken is cooking, sauté 4 strips of bacon until crisp. Boil 8 small (peeled) onions until tender. Then sauté 4 large mushrooms in 1 tablespoon butter until lightly browned. Set aside and keep warm. Toast 4 slices of bread, spread with garlic butter and cut into triangles to make garlic croutons. (Note: I used 4 cipollini onions instead of the small pearly white ones and when I was done cooking them, I sautéed them lightly in the leftover bacon fat. I also sautéed the mushrooms (I sliced them instead of leaving them whole) in the bacon fat (reuse, recycle). As to the bacon itself, although I quite enjoy the thicker strips of bacon I buy at Whole Foods, it does not crisp up well.)
When ready to serve, season with salt and pepper (to taste). Arrange chicken pieces on a warm serving platter and strain the sauce over the chicken. Garnish the platter with the onions, bacon, mushrooms and garlic croutons. (Or, if you are me, don’t strain the sauce, and add the onions, bacon, and mushrooms – but not croutons (too much work) – onto the top of the chicken and sauce and mashed potatoes pyramid! Yum!).
4 (6 ounce) sirloin steaks, pounded to about 1/3 inch thickness between wax paper
4 tablespoons fine chopped shallots
2 tablespoons Worcestershire sauce
8 tablespoons unsalted butter (NO margarine)
fresh ground pepper
1 Heat in small sauce pan 2 tablespoons of butter over medium-high heat.
2 Add 4 tablespoons finely chopped Shallots and cook until lightly browned.
3 Add 2 tablespoons Worcestershire and heat to bubbling, keeping the sauce hot.
4 Heat 12 in skillet 6 tablespoons butter, when it begins to brown, add pounded steaks and cook for 3 minutes.
5 Turn and cook 2 to 3 more minutes longer, or until done to taste.
6 Transfer to a serving dish and sprinkle with salt and a generous amount of fresh ground pepper.
7 Spread the shallot sauce over the steaks and sprinkle with fresh chopped parsley.
A Treasury of Great Recipes is not simply a recipe book, but a celebration of fine dining around the world, something the Price's - no doubt - were very familiar with. Restaurants throughout Europe, Mexico, and the United States are all represented, from Restaurant de la Pyramide in Vienne, France to Chavez Ravine in Los Angeles. The menus of these establishments are printed inside, along with lush color photographs of the dining rooms.
1 fryer chicken, quartered
1/2 cup butter
1/4 cup Worcestershire sauce
1 clove garlic, minced
1/2 cup red currant jelly (I couldn't find; I used black currant jelly)
1 tablespoon Dijon mustard
1 cup orange juice
1 teaspoon powdered ginger (I don't care for ginger; I used a couple dashes of allspice)
3 dashes Tabasco sauce (but if you're expecting this to be "hot", I'd add more...)
1 Combine all of the above ingredients, except chicken, in a pan.
2 Heat gently, stirring until jelly is blended and sauce is smooth (it doesn't really thicken a lot, just a little bit).
4 Pour sauce over 1 quartered chicken and marinate for 2 or 3 hours (I had a change of plans the day I prepared the marinade; mine marinated overnight).
5 Cover and cook in preheated moderate oven (I used 350 degrees F for the first 40 minutes, then raised it to 375 degrees F).
6 Uncover, increase oven temperature to hot (I raised it to 425 degrees F) and baste frequently until chicken is an even dark brown.
7 (Before I put the chicken in at the higher temperature, I used a large spoon to take out some of the marinade/basting sauce; it seemed to make a lot to me-- I left just enough in the dish to use for basting, but not so little that it would burn at the high) Serve with rice.
6 ounces semisweet chocolate pieces, at room temperature
1/2 cup hot coffee
4 egg yolks
2 tablespoons dark rum or 2 tablespoons brandy
1/2 cup butter, cut into smallish pieces and slightly softened
1 Using your electric blender, blend together at high speed the hot coffee and the chocolate pieces (make sure the cover is on) for about 20 seconds or until smooth. (Mr. Price does not indicate what he means by "chocolate pieces" but I think semi-sweet chocolate chips would probably serve well.).
2 Add the egg yolks and dark rum or brandy, cover, and mix at high speed for about 10-15 seconds until the yolks are well incorporated.
3 With the blender running, individually drop in the pieces of butter. From Mr. Price: "If vortex ceases to form, break surface of mixture with a rubber spatula, being careful not to dip too deeply into the blades.".
4 You may needs to use a small rubber spatula to occasionally work the sides of the blender to make sure all the butter is incorporated.
5 When all butter is into the mixture, you should have enough butter cream to fill and frost an 8-inch layer cake. Final note from Mr. Price: "In very warm weather it may be necessary to chill the cream before spreading over a cake.".
Does fear make you hungry? If so, join BFI curator Nathalie Morris and film archivist Jenny Hammerton as they demonstrate how to make a deliciously sinister goulash courtesy of acting legend Vincent Price.