Welcome to “Cooking Through the Decades,” a 10-week journey through the 20th century, where you can let our revamped retro recipes take you back through history. Cook along with us for a chance to win cookbooks and an America’s Test Kitchen apron autographed by Bridget Lancaster.
Between aging hippies and burgeoning hipsters, the food culture of the 1970s doesn’t seem so distant today. There is more emphasis on eating local, eating clean, eating well. Everyone who submitted entries to this week’s challenge demonstrated just that, plucking herbs from the backyard or improvising with items from farm-share bounty.
Congratulations to Jennifer Bowman and Jonathan Conley, whose versions of Herbed Baked Goat Cheese Salad won them an advance copy of the forthcoming Cook’s Country TV Show Cookbook and an autographed apron! See their beautiful photos featured at the bottom of this post.
Hungry for more? Revel in the flavor of the 1970s with more retro recipes: a star of the health food fad, Zucchini Bread; Pasta Primavera, an example of the new national appreciation for Italian food that went beyond spaghetti and meatballs; Neapolitan Bundt Cake, a creation from a Betty Crocker ad, now revamped to avoid the boxed mix.
Image Credit: Insert from Playboy, April, 1972 via Rotating Corpse.
Jonathan Conley
Jennifer Bowman ▼
Jonathan's salad, as served to his girlfriend, was a huge success. Even his dog can't keep his paws off! He substituted chives with garlic scapes, but Alice Waters would surely have supported the adjustment, as they came from Jonathan's local farm share in Harlem along with the greens, thyme, and tomatoes.
Jennifer Bowman
As a young teenager in the '70s, Jennifer was probably no more interested in eating goat cheese than in reading Dr. Harris' pop culture blockbuster "I'm Ok, You're Ok," but now fully enjoys a hippie-themed salad. Jennifer, like Alice, snipped the thyme and chives from her own herb garden out back.
Congratulations again to our winners!
About the Author: Belle Cushing
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Congratulations! Looks very groovy!
Re: Zucchini Bread and the wring of the zucchini. Might baking in a 250 degree oven work just as well? And be a whole lot easier and less messy? The question if baking were acceptable, just how moist should the zucchini be? Do you have a weight for the perfect zucchini for the bread?