This has been an interesting, unusual day and the common thread appears to relate to garbage. This blog began waxing nostalgic as a 20 something in her bridal kitchen:
I have been cooking for close to 50 years. Foods of the World was a popular, up-scale series. Maybe your mom or grand-mother had a set? One consulted 1 or many of the of 27 cookbooks published by Time-Life, beginning in 1968 and extending through the late 1970s, that provided a broad survey of many of the world’s major cuisines. The individual volumes were written by well-known experts on the various cuisines and included significant contemporary food columnists, including Craig Claiborne, Pierre Franey, James Beard, Julia Child, and M.F.K. Fisher, and was overseen by food writer Michael Field who died before the series was complete. The series combined recipes with food-themed travelogues in an attempt to show the cultural context from which each recipe sprang. I owned the Russian and Japanese Cooking books. (Wikepedia). I turned my back on Jewish cooking, once my eyes gazed at the series in the library. Jewish cooking was trashed.
Funny that one can look thru a cook-book and get sick at the contents. The Russian Cookbook contains nothing of relevance today. Then I committed it to a bench on my street to be perhaps picked up or more-likely, trashed.
Each volume came in two parts — the main book was a large-format, photograph-heavy hardcover book, while extra recipes were presented in a spiral-bound booklet with cover artwork to complement the main book.
On the other hand, some kitchen tools from the ’70’s are worth saving. A Star Performer is the Cuisinart from the 70’s (Made in France).
Tools: KitchenAide/food processor with mixer blade attachment or similar tool. I am digressing here. My food processor is a Cuisinart/Robot Coupe. http://www.webstaurantstore.com/robot-coupe-r-2-b-3-qt-bowl-food-processor-with-gray-polycarbonate-bowl-120v/649R2B.html. You will see the high price tag on the link. My Cuisinart has all the expensive features, like a really heavy-duty coil and motor. It weighs a ton.
If your mom or aunt offers you the French made CFP 9 model machine, grab it. It is the robot that keeps on ticking.
– It was made in France by Robot Coupe in the 1970s. Yes it is that old. It works for me now on a 220 transformer. When it over-heats from hard work it shuts down. Don’t we when we over-exert?
– It has as a plastic base -CFP-9 is one example, the only one I have ever had.
– It lacks on-off switches. Locking the lid turns the motor on. Seems inconvenient for pulsing? It works very well. No switch to break.
– No pusher interlock, meaning it will operate without the pusher inserted in the feed tube. So you can zap a whole leek or carrot without first cutting it to fit in the feed tube.
– Parts hard to get. Cuisinart won’t help. Must resort a few specialty parts vendors. This machine I also acquired at the Satmar Store in Williamsburg, Brooklyn for $30.00 about 20 years ago, and way before I heard of Magimix.
– However, bowls, lids, blades and discs for some Robot Coupe (RC 1, RC 2) and older Magimix models will fit. True? That’s what the info at some parts sites says. Each blade I bought separately. They are very solid.
– Kind of basic. No doo-dads like the weird whisk. I am attached to this machine and will keep it with it’s limitation, (small capacity).
To continue the trash thread: Today, I planned to walk over to Beit Ha Am Library on Betzalel street and return 4 books. I stopped at a friend and asked her to please hold the books in a plastic bag outside her door so I wouldn’t need to carry them all morning. I thought that they would be safe until noon when my morning classes would be over. At noon I returned to pick up the books. My friend’s door was locked and the porch was clean of plastic bags. That was not a good sign. Ever the Sherlock Holmes, I did a preliminary search. A repairman came by also looking for my friend. I decided to wait. Coprpus quod vivat. My friend arrived. After an exploratory discussion we concluded that the books were tossed in the pak on the corner.
With a broom handle and step-stool in hand, I descended on the first of two paks (dumpsters). Fortunately, it was only 1/3 full and everything was self-contained. I dumpster dived for 5 bundles and the 6th was my bag of books. We have a saying Mida K’neged Mida. I trashed Russian and Jewish cooking (I committed loshen horah) and I needed to be equally diminished.
On to the recipes: Please have a hand mixer with two sets of blades, a gallon size zip lock bag, bowl and plastic container with the ingredients for this recipe.
The following are two recipes, the first is mine and is without wheat flour, eggs and sugar. The second is from Ester from Frugal and Kosher and has some sugar and whole wheat flour: When I asked Ester if may have permission to include her recipe she replied, ” Ida, with pleasure! Just be sure to link back to the original post! http://www.kosherfrugal.com/2014/09/vegan-raisin-bran-muffins-with.html.”
Banana/Avocado/roasted vegetables in a Cake (choose either butternut squash/zucchini/ or sweet potato)
300gr (11oz) Roasted butternut squash/zucchini/sweet potato)
2 Tab Oil
2 cups Almond Milk
130 gr (5 oz) ripe avocado mashed
220 gr (8 oz) banana
100 gr ((4oz) apple syrup puree and additional fruit syrup of 2 oz ( strawberry/kiwi)
100 gr (4oz) rice flour
100 gr (4 oz) ground walnuts)
100 gr psyllum
100 gr (4oz) spelt flour
100 gr chia seeds
200 gr (4 oz) frozen blueberries soaked in vanilla/bourbon to cover up to half sprinkle in 1 package art sweetener
15 gr (1.5 teas ) baking powder
10 gr (1 teas) cinnamon
5 gr (1/2 teas) allspice
1 teas vanilla bourbon for soaking-more if you like
5 gr ginger
5 gr nutmeg
2 package sucrit 3.5 cal =12/2 teas sugar 30 cal or omit
1-Mix together dry ingredients- ½ walnuts, flours, psyllum, baking soda and spices. Easy to use a large plastic zip lock. Can be done the night before. From this mixture you will use 2 cups. Anything that you have left over can be used for muffins at a later date. In a small bowl (even a plastic container) add apple juice to peach puree, mix and set aside
2-Mash avocado by putting it in the bottom of the food processor and add roasted vegetables to avocado until well blended (with a hand mixer also possible) , moving the bowl around until the mixture resembles lumpy mashed potatoes
3-Add to Almond Milk, vanilla seed steeped bourbon and put aside.
4- Add bananas to avocado mixture and blend. You don’t want any lumps. Mix in fruits from #1. Add additional fruit juice to resemble cream.
5-Add dry ingredients (less 90 gr of flour mixture) to contents of fruit /vegetable/avocado/Almond Milk mixture and mix slightly for a brief minute. Do this in two batches in the blender. Extra flour mixture can be saved for muffins or hotcakes.
7-Pour into two greased, papered, square tins or glass baking dishes.
8-Cover with sliced pre-soaked and drained blueberries.
9-Pre-heat oven to 400F, 200 C.
10- Bake on lower shelf for 20 minutes.
11-(Reduce to 325F, 170C) and move to middle shelf for 15 minutes.
12-Check to see if bottom is browned
13-Check, you may like a very well-done cake. Leave an additional 20 minutes-remove to see if it done. If not leave in additional 10 minutes. There is a lot of differences in baking time due to the variety of vegetables and the moisture content.
14-Remove and shake the pan. If cake moves from the sides and around it’s done! Will be very moist.
Vegan Raisin Bran Muffins (with zucchini/kishuim) from Frugal and Kosher http://www.kosherfrugal.com/2014/09/vegan-raisin-bran-muffins-with.html
2 =heaping tablespoons of ground flaxseed (I grind them in my Coffee Grinder but you can buy them already ground)
1 cup of hot water
1 cup orange juice (juice of an orange) or 1 cup of cold water + a splash of vinegar
1/4 cup oil (I used olive oil, you can choose your favorite oil) plus 3 Tab maple syrup or agave
1/2 cup sugar . For diabetics omit the sugar. Add 1/2 cup unsweetened cocoa to dry ingredients. Sugar substitute with oil.
1 generously packed cup of shredded zucchini/summer squash/kishuim – I peeled it so there wouldn’t be green flecks in the end result. Peeling is optional, however.
2 cups sifted whole wheat flour
1 cup wheat bran
1/4 teaspoon salt – I used less
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1 cup raisins or currants plus 1/2 apple grated plus peel of orange and lemon
Combine flaxseed and hot water in a large mixing bowl. Mix and allow to cool for 10 minutes. Add orange juice or water/vinegar mixture, oil, and sugar/substitute. Mix well. Add shredded squash. Stir to combine. Add flour, wheat bran, salt, baking powder, cinnamon, allspice to the bowl. Stir with a wooden spoon to combine but don’t over mix. Finally, fold in the cinnamon and raisins.
Fill the muffin cups all the way up, top with 2 pieces of pecan, and bake at 180 C for about 25-30 minutes.
This recipe makes 12 generously sized muffins, if you want smaller muffins, fill the muffin cups halfway and make 24 small muffins.
Enjoy both. I invite your comments! I doubled the recipe for 16 muffins and a tray of “brownies”. kosherfrugal.com