Sunday, April 4, 2021

Louise Brooks on Hollywood Kitchen

On April 18th, two weeks from today, I'll be a guest on Hollywood Kitchen, Karie Bible's swonderful and oh so delicious video blog podcast featuring recipes, cooking and conversation from Hollywood's Golden Age. More about this well worth checking out program can be found on its website at https://www.hollywoodkitchenshow.com/  I encourage everyone to take some time and explore some of the program episodes already streamed over Facebook and YouTube. "Try it, you'll like it."


A Polish newspaper clipping depicting Mary Brian and Louise Brooks in a Hollywood Kitchen.

Past episodes of the show have featured Mary Pickford's Hollandaise Sauce, Vincent Price's Rice-Stuffed Green Peppers, Cary Grant's Grandma's Apple Pie, Oliver Hardy's Baked Apples, Bela Lugosi's Stuffed Cabbage Rolls, Rudolph Valentino's Spaghetti Sauce, and many others. Not only does each episode focus on a film star and a particular recipe or two, it also includes a film historian, author, or expert on that star. And that's where I come in. I will be talking about Louise Brooks. Earlier, I shared a couple of related recipes with host Karie Bible, and she plans on making one of them, likely the Knickerbocker Chicken. Be sure and tune-in on April 18th to see how things turn out. And to hear us chat about the one and only Louise Brooks.

On my next blog, in a couple-three days, I will post another recipe ascribed to Louise Brooks which I made recently. Its "Tomatoes Stuffed with Pineapple."  Check back to see how it turned out.

Back in 2015, I went to the George Eastman Museum in Rochester, New York, where I spent a few days reading as much as I could of Louise Brooks journals. I came across all kinds of fascinating material including her 1973 recipe for "Brooks' cookies." Here it is. If you make it, please post something in the comments section about how your cookies turn out.

1 stick butter
1 cup brown sugar
2 eggs
1 table spoon milk
2 cups flour
2 tsp baking powder
1/4 tsp salt
dates and nuts. lemon rind
350 degrees 45 minutes cut to squares

 


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