Recipes Of The 60's and 70's News Letter
 Jun 2004, at 8:22 p.m.

This news letter is from an AOL food chat and is printed here at Recipes From Friends with permission of host Judee.

Another from the series, Grandma, Mom and Me. This time we are doing the 1960's and 70's. Hopefully you are enjoying this series of history and recipes. Join us next week for the 1980's and 90's.

Judee

**This is a permanent mailing list. If you want your name removed just e-mail me.

Welcome Around Our Kitchen Table. This is part 4 of the “Grandma, Mom and Me, the Past 80 Years”. Just who is this person “Stalking the Wild Asparagus”? or the other person Galloping through the kitchen. It is the time of instant food, quick food and space age food. Tonight we are talking the Nouveau Gourmets and the “ME” generation, the 1960’s and 70’s.

***Welcome to the 60’s, Aerobics, Fitness Spas, Teflon, Microwave Ovens, and electrified woks, coffee grinders, egg poachers and yogurt makers.

We opened the 60’s with Camelot. Our new president, John F. Kennedy and the First Lady refurbished the White House and charmed Americans and Europeans with dinners presided over by the French chef Rene’ Verdon, now owner of the well known restaurant, Le Trianon, in San Francisco.

Our nation was in turmoil. with the assassinations of John F. Kennedy, his brother Robert and civil rights leader Martin Luther King. We were involved in the Cold War with the Soviet Union, the Vietnam War, The Bay of Pigs in Cuba, the first sit-in at the Woolworth’s lunch counter and civil rights marches. It was the age of astronauts and plastic go-go boots.

And where was I on that March day when Neil Armstrong spoke these words on the moon “one small step for man and one giant leap for mankind”? Where else, but in front of the television watching history being made, and eating Kentucky Fried Chicken.

This was a time of prosperity in the United States. Two-car families, almost a third of all Americans lived in the suburbs; the median age was 30.2. With paid vacations of two, three or even four weeks Americans had time to expand their horizons with trips to Europe, Latin America, even Asia. Travel was by luxury liner, tramp steamers, airplanes and, of course, the charter flights or “no frills” even allowed students the affordability of travel to Europe, and by pedaling bicycles they could literally “see Europe on $5.00 a day”.

It was my turn to get married and raise my family in the 1960’s and 70’s. I had my first son Dane in 1962 and Mzbhavn1, my daughter Dianne in 1963. Eugene came along in 1967 and the baby Ebevan1, my daughter Erin was born in 1975. I was a working Mother but one thing I vowed to do was make sure my family ate good, fresh, nutritious food.

This was the age of instant food, not to be confused with fast food. Adults ate instant gourmet foods because of their own fast, racy and so modern lives. Kennedy’s chic White House French chef used canned mushroom soup in his beef stroganoff. Instant gourmet food was not only edible, it was sophisticated.

Chicken Breasts with Tarragon (Instant Haute Cuisine)

3 chicken breasts, boned, skinned and cut in half
2 cans chicken broth
1 sprig fresh tarragon
1 (8oz) can chicken pate, minced
1 1/4 cups canned chicken gravy
1 tablespoon chopped fresh or 1 teaspoon dried tarragon

Poach the chicken breasts in the broth with the tarragon sprig at a low simmer until tender and done. Remove the chicken. Cut a pocket in each breast and insert 1 tablespoon of the pate. Heat the gravy. Add the chopped tarragon and the stuffed breasts. Heat just until the breasts are hot. Serve at once. Six servings
***End of Recipe***

In a January 11, 1966, article, “Is the American Woman the World’s Best Cook?” Look Magazine said “...she may be naive enough to think that she is as good as that chef at the Ritz. But isn’t it positive thinking that counts?”

Food writer and Gourmet Joseph Wechsberg complained in the October 1961 Esquire that, “The same people who wouldn’t dream of attempting a Chopin concerto after five piano lessons are confident to turn out ‘gourmet food’ after reading five non-cookbooks.” Newsweek (July 17, 1961) said “there is no mystery about the reasons for the poor state of American gastronomy. The principal villain is the refrigerator-freezer.” (The magazine also blamed the dieting fad, the working woman, and the high cost of labor for the bad food we are eating.) Writer John MacPhee in a Saturday Evening Post article on October 3, 1964 said he burned all the “junk cookbooks” he could find --and used the heat from their fire to make a fresh pot-au-feu. He also suggested that some cookbook writers used so much canned food that they obviously were practicing for life in a bomb shelter.

Bomb Shelter Chocolate-Cherry Delight Cake - Better Homes and Gardens Guide to Entertaining (1969)

1 (18 1/4 ounce) package devil’s food cake mix
1 (20 ounce) can cherry pie filling, undrained
1 (3.9 ounce) package instant chocolate pudding mix
2 tablespoons unsweetened cocoa powder
1 package dessert topping mix (or use Cool whip), enough to make 2 cups whipped topping
Maraschino cherries for garnish

Prepare and bake two 8 or 9 inch layers from the cake mix according to the package directions; cool. whirl the pie filling in a blender for a few seconds, just until the cherries are chopped . Stir the pudding mix and cocoa into the pie filling. Prepare the dessert topping according to the package directions; fold into the cherry mixture. spread about 1/2 cup of the cherry mixture on the bottom cake layer, top with the second layer. spread the rest of the cherry mixture on the top and sides of the cake. Garnish with maraschino cherries. Chill until serving time.
***End of Recipe***

***Safeway opened its first “international” supermarket in 1964.

Liqueur in and after the food was a serious gourmet item in the 60’s. Flambéed food, was one of the hottest trends in nouveau gourmet cooking. Everything was flamed. Cocktails were set on fire, meats incinerated, omelets scorched and every dessert imaginable was flambéed. The Pump Room in Chicago was well known for its luxury, its elegance, its prices and its flaming.

Lobster in Pineapple Boats Flambé

This is a typical 60’s recipe. It is from Conversation-Piece Recipes, an amazing cookbook, filled with plenty of flaming dishes.

2 pineapples, cored, halved, and diced, shells intact
1 cup sweet white wine
2 tablespoons butter
2 cups diced cooked lobster meat
2 tablespoons minced green onion
1/4 cup sherry
1 cup condensed cream of mushroom soup
1 teaspoon dry mustard
1 cup hollandaise sauce (canned is fine)
Truffles, thinly sliced, for garnish (canned, please)
1/2 cup white rum, warmed.

Preheat the broiler. Put the pineapple dice and wine in a saucepan and cook over low heat for about 5 minutes. Melt the butter in a large skillet, then saute the lobster meat in it until hot. Add the onion, sherry, mushroom soup, and mustard, stirring and cooking over low heat until the mixture is smooth. Add the hot pineapple. Pile the pineapple-lobster mixture into the pineapple shells and spoon the hollandaise over the top. Broil until golden brown and bubbly, 3 to 5 minutes. garnish with truffle slices. Ignite the rum and ladle, flaming over each pineapple boat (this should be done at the table in front of the eager guests). Makes 4 servings.
***End of Recipe***

***In 1961 Julia Child, along with Simone Beck and Louisette Bertholle, published Mastering the art of French Cooking, which by 1964 had sold more than one hundred thousand copies at $10.00 each.

***In 1964 her television show The French Chef premiered on WGBH an educational channel in Cambridge Massachusetts. Because of her popularity , cooking schools and cooking equipment stores blossomed almost overnight. Some of her favorite dishes became America’s favorite dishes. Grand Marnier Soufflé is one of those dishes.

Grand Marnier Soufflé - Probably the most elegant and gourmet dessert served in the 60’s and Grand Marnier was chic, chic, chic both in and out of food.

This recipe is from “Lessons in Gourmet Cooking” (1963) by Libby Hillman.

1 cup (2 sticks) unsalted butter
1 1 /4 cups sugar
4 eggs
1 cup cornstarch, sifted
1 cup all purpose flour, sifted
1 teaspoon baking powder
2 teaspoons vanilla extract
2 tablespoons Gran Marnier
Granted rind of 1 orange (without pith)
Grand Marnier chocolate sauce (to follow)
Candied orange peel for garnish, optional

Preheat the oven to 375 degrees. Grease a 1 1/2 quart Turks’-head mold or kugelhoph pan. cream the butter and sugar together until light and fluffy, about 10 minuets. beat in 1 of the eggs. Add half of the cornstarch and blend well. Beat in the second egg. Add half of the flour and blend well. beat in the third egg. Add the rest of the cornstarch and blend well. beat in the fourth egg. Add the rest of the flour mixed with the baking powder. Blend well. Stir in the flavorings. Bake until a cake tester inserted into the center of the cake comes out clean and the cake is starting to pull away from the sides of the pan, 40 - 50 minutes. Cool in the pan. Remove from the pan and dust with confectioners’ sugar or drizzle with the Grand Marnier Chocolate Sauce. Strips of candied orange peel would be festive scattered over the chocolate sauce.

Grand Marnier Chocolate Sauce

4 ounces semisweet chocolate
3 tablespoons light cream or half-and-half
2 teaspoon Grand Marnier

Melt the chocolate in the cream over low heat, stirring until smooth. remove from the heat and stir in the Grand Marnier. Drizzle the sauce over the cooled cake.
***End of Recipe***

***Dips were still considered ideal cocktail party or starter fare.

***R R R Ruffles have R R R Ridges and Bugles were especially designed to withstand being dragged through dips.

In the early 60’s Americans were infatuated with international gourmet cooking of casual but chic entertaining, of foods dipped or dunked. Welcome the Swiss fondue.

Cheese Fondue

1 garlic clove, cut
1 tablespoon unsalted butter
2 cups grated Gruyere Cheese
1 teaspoon flour
1/3 cup dry white wine
Pepper, salt, or ground nutmeg
1 jigger kirsch
French Bread

Rub the saucepan interior with the garlic and butter. Toss the cheese with the flour. Place the saucepan over low heat, then add the cheese and wine. Mix well with a fork while the cheese melts. Add the seasonings, and at the moment of serving, the kirsch. The mixture should be light with a creamy consistency. Serve with chunks of French bread, with a section of crust on each chunk, for dipping.
***End of Recipe***

Another fondue of sorts:

Basic Fondue Bourguignonne

Mild vegetable oil or clarified butter
Bread cubes
2 pounds best beef tenderloin, cut into bite-size cubes

Fill a metal fondue pot with the oil or butter to depth of 1 1/2 inches and heat on the stove until it will brown a bread cube in 1 minute. Put the pot on a fondue stand and light the fuel burner. Each guest spears cubes of meat with a long-handled fork and cooks them in the hot oil to his or her taste. Serve a variety of well-seasoned sauces alongside for dipping the finished product. 4 - 6 servings.

Suggested Sauces: Hollandaise sauce, Béarnaise sauce, Sour cream-blue cheese sauce, garlic butter, mustard sauce, curried mayonnaise, chutney sauce, barbecue sauce. Use your imagination.
***End of Recipe***

**The terms “Junk Food” and “Empty Calories” were coined as disagreement grew about the merits of “Chemicals” versus “Natural Food”

***Twiggy became the star model of the 1960’s

***Weight Watchers International, Inc. was started by Jean Niedtch and Albert Lippert.

***Anorexic and Bulemic became two common words in everyday vocabulary.

Although Health Food fascination goes back a long way, as far back at 1830, by the end of the 1960’s it was coming into being again. Most Americans were content eating as we have always done as long as their food was “vitaminized”. Poisoning of their bodies and the earth by chemical fertilizers and pesticides (not to mention nuclear fallout) so rebellious young adults turned to Rachel Carson’s “Silent Spring” and Adelle Davis’s ”Let’s Eat right to Keep Fit.”

Adelle Davis’s Health Shake

1 cup milk
1/2 cup plain yogurt
1/2 cup cracked ice
1 ripe banana, peeled
1/4 cup soy flour
2 tablespoons brewer’s yeast
1/4 teaspoon honey
1 teaspoon blackstrap molasses
1/2 teaspoon vanilla extract.

Put all the ingredients in a blender. Blend at high speed until well mixed and liquefied.

***Euell Theophilus Gibbons, a beachcomber and hobo as well as a teacher, surveyor and boatbuilder settled down to write books. He wanted to be a novelist but instead he became a chronicler of America’s bountiful wild food. He wrote “Stalking the Wild Asparagus” published in 1962 and then “Stalking the Blue-Eyed Scallop” (1964), and “Euell Gibbons’ Beachcomber's Handbook and “A Wild Way to Eat” in 1967.

***Communes were formed to get back to nature.

***Food co-ops were formed to reduce the cost of groceries and develop sources for natural whole wheat flour.

The following recipe is one adapted from Adelle Davis’s “Let’s Cook it Right” by Jane Fonda an early proponent of health foods.

Earth Mother Bread

2 packages active dry yeast
1 tablespoon honey
1 1/4 cups warm water (85 degrees)
5 - 7 cups whole wheat bread flour
1/4 cup soy flour
2 teaspoons salt
1 cup warm milk (85 degrees)
2 tablespoons cold-pressed soy oil
1/3 cup blackstrap molasses

In a small bowl. combine the yeast, honey and 1/4 cup of the warm water. Allow to proof until the mixture is foamy and light, about 20 minutes. Place 4 cups of the whole wheat flour, the soy flour and the salt in a large mixing bowl. Stir in the proofed yeast mixture, then stir in the rest of the water and the milk. Work in enough of the remaining flour, using your hands, if necessary, until the dough becomes soft enough to work easily without being sticky. turn out onto a floured board and knead for 2 to 3 minutes. Place the dough in a large buttered bowl, cover with a damp cloth (or plastic wrap), and allow to rise in a warm place until doubled in bulk, about 45 minutes. Punch down. shape the dough into two loaves and place in two greased 9x5 inch loaf pans. cover and let rise until almost but not quite doubled, 30 minutes to 1 hour. Bake in a preheated 375 degree oven until the bread has pulled away from the sides of the pan and is golden brown, 45 to 50 minutes. (if in doubt, take the bread out of the pan and listen to the bottom of the loaf - if needs additional baking if you hear little sizzling noises.) Immediately take the bread out of the pans and cool on a wire rack.
***End of Recipe***

We now leave the 60’s and enter the hedonistic 70’s, the Me Decade. Mood rings, singles’ bars, astrology, a decade of getting high...on drugs, sex, religion, Transcendental Meditation. A decade of hot tubs and group encounters. The 70’s were also a decade of goofiness, pet rocks, polyester leisure suits, Earth Shoes, sky-high platform clodhoppers, patchwork pants and the lines “Have a nice day” and “What’s your sign?”?.

And how about these goofy food names?

***Elmer Fudpuckers and Harvey Wallbangers - a sticky icky drink

***Screaming Yellow Zonders - A sweet snack food aimed at amused hipsters suffering an attack of “marijuana munchies”.

***Fluffernutters - Peanut butter-Marshmallow fluff sandwiches

Brunch didn’t start in the 70’s but did fit the relaxed and hedonistic style of this decade to a tee. Drinks were an important part of brunching; Bloody Mary’s and champagne and orange juice mimosas were most popular. Elmer Fudpuckers and Harvey Wallbangers were also on the list of favorites.

Harvey Wallbanger

The name of this drink supposedly came from a surfer named Harvey who, after consuming too much of the Galliano/vodka-based treat, walked into a wall.

Ice cubes
2 once vodka
4 ounces orange juice
1/2 ounce Liquor Galliano

Fill tall glass with ice cubes. Add vodka and orange juice and stir. float Liquor Galliano on top.
***End of Recipe***

And another typical drink was:

Tequila Sunrise

2 ounces tequila
1 ounce grenadine
3 ounces orange juice
1/2 ounce lime juice
Crushed ice
Lime slice

Shake the tequila, grenadine, and juices together with crushed ice. strain into a glass and garnish with the lime.
***End of Recipe***

And for the non-drinkers:

Heavenly Tang Tea

2 cups Tang powder
1 3/4 cup sugar
1/2 cup instant tea powder
1 package lemon-lime Kool Aid
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground cinnamon.

Mix all the ingredients together and store in a covered jar. To serve, stir 2 teaspoons (or to taste) into a mug filled with hot water.
***End of Recipe***

Other popular items found on the Brunch Menu were French Toast, Dutch Babies, Eggs Benedict and keeping with the foreign cooking the Italian omelet or frittata.

Frittata with Zucchini - Other well drained cooked vegetables may be substituted.

A well seasoned 10 inch frying pan that can go into the oven
1/4 cup olive oil
1 pound zucchini, thinly sliced
2 cloves garlic, minced
1 tablespoon chopped fresh oregano or Italian parsley
8 eggs
2 tablespoons water or milk
1/4 teaspoon salt
few grinds of pepper
2 tablespoons grated Parmesan cheese.

heat 2 tablespoons of the oil in large skillet over medium-high heat. Add the zucchini and garlic; cook and toss in the oil until the zucchini is soft. Stir in the oregano. beat together the eggs, water, salt, pepper, and cheese. Stir another tablespoon of the oil into the zucchini and when the oil is heated, pour the egg mixture over the vegetables.

Cook over medium-low heat without stirring until the egg starts to set around the edges. lift some of the egg mixture from the sides of the pan with a spatula, tipping the pan to let the uncooked egg flow to the bottom of the pan. Continue cooking until the egg mixture is almost set. Put a large platter over the top of the pan and invert the frittata onto the platter. Add the last tablespoon of oil to the pan, swirling it around to coat the bottom and sides. slide the frittata back into the pan, uncooked side down and cook about 2 minutes more or place it under the broiler for 1 to 2 minutes to cook the top. . Invert the frittata onto a warm serving platter, cut into wedges and serve.
***End of Recipe***

***A favorite brunch cookbook was “Discover Brunch (1977) by Ruth Macpherson. It contains true 70’s cooking with menus full of cheese, sour cream, milk and butter.

Very popular in the 70’s were the Whiskey or Rum Bundt Cake, and could be made using other potent potables like sherry or wine. To make sherry cake omit the milk, whiskey and nuts and substitute 1 cup sherry. Without either whiskey, rum or sherry, this was Jello-O’s famous pudding cake.

This cake can be made in a tube pan or the very fashionable 70’s Bundt Pan

Whiskey or Rum Bundt Cake

for the cake:
1 (18.25 ) ounce package yellow cake mix
1 (4 ounce) package instant vanilla pudding
4 eggs
1/2 cup vegetable oil
1 cup milk
1/4 cup rye whiskey or dark rum
1 cup chopped pecans or walnuts, dusted with flour

for the glaze:
1/3 cup butter
1/4 cup water
3/4 cup sugar
1/4 cup rye whiskey or dark rum

Preheat the oven to 350 degrees. Grease and flour a 12 cup Bundt pan. Combine all the cake ingredients except the nuts and beat with a mixer on medium speed for 5 minutes. stir in the nuts. Pour the batter into the prepared pan. Bake until the cake pulls away slightly from the edges of the pan and a toothpick inserted in the center of the cake comes out clean, about 50 minutes.

While the cake is baking, make the glaze. In a small saucepan over low heat, melt the butter, then stir in the sugar, water and whiskey or rum. Boil 5 minutes, stirring constantly. Remove from the heat and keep warm. remove the cake from the oven and immediately pour half the glaze over the cake. Leave the cake in the pan for 25 minutes. Remove from the pan and pour over the rest of the glaze.

Another variation of this cake is the Elmer Fudpucker cake. To make this cake, substitute 1/4 cup vodka, 1/4 cup apricot nectar, and 1/4 cup apricot brandy for the milk and whiskey or rum. Glaze the warm cake with 1 cup confectioners’ sugar mixed with 2 tablespoons apricot nectar, 2 tablespoons vodka and 2 tablespoons apricot brandy.
***End of Recipe***

Quiche was another pastry based dish that became popular in the 60’s and continued to be very popular in the 70’s. Cut into small pieces it became very nice appetizers. Served in larger pieces it was perfect for an elegant brunch or late night supper. It was sophisticated, easy to make and delicious. Chefs Craig Claiborne and James Beard both claimed to have introduced Quiche to America. This is unlikely as it wasn’t until Julia Child’s eighty-seventh television show for The French Chef that the Quiche became America’s favorite pie.

***A True Quiche Lorraine does not contain cheese although few cookbooks will tell you that.

***International cooking was very gourmet and French cooking was still king. Coq au vin, bouillabaisse and any kind of duckling with fruit sauce were popular, however the fashion of international food was moving south to the Mediterranean. The most fashionable foods now were Italian and Greek. Cioppino, Spaghetti Carbonara, Fettucine Alfredo, Moussaka are among a few of these very 70’s international favorites.

Fruit was a nice ending to a heavy meal and it fit the Mediterranean theme. Most Americans were not happy to end a meal with just plain fruit. This fruit dessert was gussied-up American style.

Fruit with Sour Cream and Brown Sugar - Can be made as the recipe indicates or you can pass bowls of the sour cream and brown sugar and allow the guests to dip the fruit into the sour cream and then into the sugar.

1/2 cup sour cream
1/3 cup firmly packed brown sugar
2 1/2 cups fruit (blueberries, fresh pineapple chunks, strawberry halves, etc.)

Mix the sour cream and brown sugar together, reserving 1 tablespoon of the brown sugar. Toss the sour cream mixture with the fruits and chill. Just before serving, sprinkle with the reserved brown sugar. For a real period touch, serve in balloon-style wineglasses. Makes 4 servings.
***End of Recipe***

***Salad Bars, “Freshly Baked” Bread and Surf and Turf and restaurants decorated in a “themed” Victorian setting or olde-tyme atmosphere were signs of the 70’s. Fresh bread was quite often baked from frozen bread and served on cute little cutting boards. Frequently mass -market frozen entrees were served.

Hippies turned Baby Boomers did not drink the martinis or Scotch on the rocks as their parents did. If they drank at all, it was likely “white spirits” like vodka, tequila or light rum in something sweet like the Harvey Wallbanger. Then there were the dessert coffees.

Irish Coffee Amaretto

1 sugar cube
1 jigger Irish Whiskey
1 jigger Amaretto
5 ounces hot, strong coffee
Whipped cream

Crush the sugar cube in the bottom of a tall, warm coffee mug. Add the whiskey and amaretto. Fill the mug with coffee and float whipped cream on top.
***End of Recipe***

Krazy Kahlua Koffee - Better Home and Gardens suggested Cool Whip rather than whipped cream.

2/3 cup Kahlua
1/3 cup creame de cacao
1/3 cup brandy
6 cups hot, strong coffee
Whipped Cream

In a decanter mix the liqueurs. For each serving pour a jigger of the mixture into a warm, tall mug and fill the mug with coffee. Top with whipped cream. 8 servings
***End of Recipe***

And for the non drinkers:

Strawberry-Banana Smoothee

1 cup cold milk
3/4 cup sliced strawberries
1/2 large banana, peeled
1 tablespoon honey
1 teaspoon lemon juice
1 cup crushed ice

Place all the ingredients in a blender and blend at high speed until smooth and frothy.

***Health Foods had progressed beyond the Food as Fuel stage. Recommended cookbooks were “Tassajara Bread Book” by Edward Espe Brown and Deborah Madison and Mollie Katzen’s ”Moosewood Cookbook” and the 1972 cookbook by Anna Thomas “The Vegetarian Epicure”.

***The Crockpot was used often by busy cooks along with their microwaves.

***The 70’s were the old restaurants turning out beef Wellington and Chicken Veronique; the Fun restaurants with “Merry Old Sole” and “Krazy Kahlua Koffee”; the Suburban Gourmets cranking out broccoli-mayonnaise casserole and wacky cakes; and then the health food nuts with soybean feta or granola fondue.

In 1973 something was stirring. In France young chefs rebelled against the classical French cooking. Paul Bocuse, Pierre Troisgros and Jean Troisgros and Roger Verge were some of the rebellious chefs who sought a lighter hand, more innovation and a return to regional cooking and the use of fresh seasonal ingredients. This new style gained a name when Gault-Millau magazine dubbed it “la nouvelle cuisine”. For success a simple and carefully balanced menu depended on the best ingredients, perfectly cooked.

Nouvelle was well received by the West Coast chefs. Restaurants like Wolfgang Pucks of Ma Maison, Jean Bertranou of La Chamuiere and Michael McCarty of Michaels brought nouvelle-inspired dishes to their chic and wealthy restaurants. Alice Waters and her chefs, laid the groundwork for what would come to known as California Cuisine. California’s influence on the changing culinary scene was profound. In Northern California, the wineries were beginning to produce wines which not quite as good as French wines, but on average maybe better. Gourmet magazine finally recognized that the culinary center of America had shifted away from New York when it started reviewing California restaurants in 1974.

California Baked Goat Cheese with Garden Salad

(It is said that Chez Panisse guests wouldn’t eat goat cheese so Jeremiah Tower started this craze by putting a round of the cheese in the middle of a mixed green salad and the rest is history.)

8 ounces fresh goat cheese, cut into 1/2 inch thick rounds
1/2 cup extra virgin olive oil
3 - 4 sprigs fresh thyme
3 - 4 sprigs fresh basil
1 garlic clove, mashed with a knife and peeled
2 - 3 tablespoons red wine vinegar
salt and freshly ground black pepper to taste
1/2 pound arugula, washed and dried
1 small head butter lettuce, washed and dried
1 small head radicchio, washed and dried

Marinate the goat cheese in the olive oil with the fresh herbs and garlic overnight. Just before serving, preheat the oven to 400 degrees. remove the cheese from the marinade and strain the marinade, reserving the oil. bake the cheese on a lightly oiled baking sheet until bubbling, about 6 minutes. Whisk the vinegar, salt and pepper in a small bowl, whisk in the reserved oil, then taste for balance. Toss the greens with the vinaigrette and arrange on salad plates. Place the baked cheese on top of the greens and serve at once. Serves 4
***End of Recipe***

Things were happening in the rest of the country to change with nouvelle style cooking. Next week we will take you into the 1980’s and the New American Cuisine. This was an exciting time in the American culinary history. We will finish was a little of the 1990’s. The following week we will complete this theme with recipes from 2000.