Never have I seen such a loaded food post headline! After reading the source story, I decided some of the legacy dishes DO merit resurrection. I’ve spotlighted my fave oldies from their looong list. I hope you agree…
Classic Chicken Cordon Bleu – à la Chef Billy Parisi…
Duchesse Potatoes
Mashed Potatoes, with cream, butter and egg yolks. Piped in pretty rosettes onto a sheet pan lined with parchment. And baked until golden brown and slightly crispy on top.
Pasta Primavera
The original ‘vegetarian selection’ on thousands of resto menus! Simply pasta with fresh spring or summer vegetables, tossed with a vinaigrette or creamy dressing of your choice, and topped with grated Parmesan.
Denver Omelet / Sandwich
What Mom used to call a ‘Western’ but fancier. “Known for its firmer texture and caramelized flavor.” fold it between two slices of byuttered toast for Denver (or Western) Sandwich!
Chicken Tetrazzini
“This Chicken Tetrazzini Recipe is a comforting, supremely creamy, and cheesy pasta bake loaded with tender chicken and plump mushrooms.” Yes, it’s a casserole. But a luxe one!
Stuffed Potato Skins
You probably already know how to make these guys. You probably have your own signature ‘recipe’. But you probably haven’t made them in a long time, have you?
Bananas Foster
Sautéed bananas smothered in a thick, rich caramel sauce, laced with Rum and Banana liqueurs. And flambéed, if you like! You can use non-alcoholic rum and banana flavouring. But, then, it won’t ignite for the flambé…
Veal / Chicken Cordon Bleu
“Delicious Chicken Cordon Bleu Recipe that is stuffed with ham and cheese that comes together in under 30 minutes.” Pair with just about any side. But I go ‘classic retro’ with mashed potatoes and green peas.
Veal / Chicken Marsala
“Veal cutlets in a rich and flavourful sauce made with Marsala wine, mushrooms and parsley. Super comforting and easy to make…” Serve this one with simple retro sides, too!
Coq au Vin
“Coq au Vin recipe is a deeply savory, robust, and hearty French stew consisting of tender chicken braised in red wine with vegetables such as mushrooms, carrots, and onions. Crispy bacon lends more savory depth.” A treasure among classics! I’ve linked to an updated version of the recipe with which Julia Child literally brought the dish to America…
My take
I hope you share my enthusiasm for these old-school dishes. I’d love to see them resurrected (and even newstalgized) by the younger generations who are spreading their culinary wings right now!
~ Maggie J.