As mentioned in my last blog, on April 18th I'll be a guest on Hollywood Kitchen, Karie Bible's entertaining video blog featuring recipes, cooking and conversation about Hollywood's Golden Age. More about this program can be found on its website at https://www.hollywoodkitchenshow.com/
 |
| What's for lunch? |
In my last blog, I also mentioned I would post another recipe ascribed to Louise Brooks, namely "Tomatoes Stuffed with Pineapple." Here it is, as clipped from a 1927 newspaper.
As I love tomatoes every which way, and sometimes enjoy fruit cocktail on cottage cheese as a lunch time treat, I figured I would give this dish a try. It is easy to make, and wasn't so different from what I already like. I went out and bought a fresh pineapple, something I seldom do, as well as a large tomato suitable for stuffing. The only thing I didn't have which the recipe calls for is Gelfand's mayonnaise, and so, I substituted Gelfand's for the mayo I had on-hand.
(Gelfand's is still around. If they are reading this blog and wish to send me a free jar, I would give this recipe a second go. I also found that individuals collect old jars with product labels, and I noticed this Gelfand's jar for sale on eBay.)
Back to "Tomatoes Stuffed with Pineapple." It took less then ten minutes to prepare. Besides the mayo substitute, the only other alteration to the menu I made was not peeling the tomato. That can be a bit tricky, and anyways, I don't mind tomato skins. Chef's choice, as they say.....
The dish turned out well. The mayo helps dampen the acidity of both the tomato and the pineapple, and the nut meats (aka nuts) added a pleasant crunch. Would I make it again? Maybe, though I prefer the simplicity of fruit and cottage cheese. One thing I remain a bit curious about is the clipping's reference to this dish coming from an old French cafe in New York. Might anyone be able to trace this dish to something comparable in French cuisine?
No comments:
Post a Comment