Corn and Peppers: Gourmet Magazine August 1970

Corn and Peppers
Gourmet Magazine August 1970

Husk 3 ears of corn and cut off the kernels.  In a skillet, saute one small white onion, finely chopped, in two tablespoons of butter, until it is transparent.

Add one small green pepper, cut into small pieces, and cook the mixture, stirring occasionally until the pepper is tender. Add the corn to the pan and cook it for about 5 minutes or until it is tender.

Mix in 1/4 cup thinly slice pimiento, season the mixture with salt and freshly ground pepper to taste, and add a large lump of butter, softened.

Serves 2

Gourmet Magazine Table of the Month: August 1970

Another simple, yet elegant table setting from Gourmet Magazine, this one is from the August 1970 issue and titled "Dinner for Two".  It would be very pretty for New Year's Eve.

The table is black but you could use a black tablecloth, and the plates and stem ware are clear glass.   The baskets are silver.  They seem to contain cigarettes, so you could easily eliminate them, or place mints in them instead.

Silver baskets may not be easy to find, so you could spray paint some small baskets with silver paint to achieve the same look.  But in that case, if it were me, I would be sure to only place wrapped candy or mints in the baskets.

Check your local thrift store periodically for plates and stemware.  You might be surprised at what you find.

For this "Dinner for Two", Gourmet offered 3 menu choices:

Melon and Prosciutto

Veal Cordon Bleu

Potatoes Boulagere

Chocolate Mousse

Served with California Grenache Rose

Steak au Poivre

Broccoli Mornay

Blueberries in Lemon Mousse

Served with Cote de Beaunne '62

Soft Shelled Crabs on Toast

Corn and Peppers

Cream Cheese Mold with Guava Jelly

Served with Gewurztraminer '66

Soup Toasts

A variety of recipes for Soup Toasts, Gourmet Magazine, December 1970

Rye Bread Rounds

Cut the crusts from slices of stale rye bread, and cut each slice into rounds. Spread rounds with melted butter and sprinkle them with salt and caraway seed.  Arrange the rounds on a baking sheet and bake in a very slow oven (200° F.) until they are crisp.


Curried Whole Wheat Triangles

Cut the crusts from slices of stale whole wheat bread and cut each slice into 4 triangles.  Coat triangles with melted butter mixed with a little curry powder and arrange on baking sheet. Bake in moderately slow oven (325° F.) until they are golden brown.

Mornay Toasts

Cut the crusts from a loaf of very stale white bread and slice the loaf as thinly as possible. Cut each slice in half and sprinkle the slices generously with Parmesan cheese and a little paprika. Arrange the slices on baking sheet and toast in very slow oven (200°) until they are lightly coated.

Italian Croutons

Cut a loaf of stale Italian bread into slices and cut the slices into 1/2 inch cubes. In  a wooden bowl mash well 1 garlic clove and add 1/4 cup olive oil, 1/2 teaspoon oregano, and salt and pepper to taste. Toss the croutons in the seasoned oil, arrange on baking sheet and bake in very slow oven (200° F.) until they are golden.

Butter-Fried Croutons

Cut the crusts from a loaf of home made type white bread, cut off  six 1/2 inch slices and cut the slices into 1/2 inch cubes. Clarify 1 1/2 sticks or 3/4 cup butter: Melt the butter in small saucepan and strain it through cheesecloth into a skillet.  Add the bread cubes and saute them, turning them frequently until they are golden on all sides. The croutons may be made with 1/4 inch bread cubes for a more formal presentation. They can also be deep fried in oil.

ices into strips 1/2 inch wide and cut the strips into pieces 4 inches long. Arrange sticks on baking sheet and toast in very slow over (200° F.) until light brown and dry.

Gourmet Magazine: Table of the Month May 1972

Gourmet Magazine, May 1972

I've just recently come into possession of a number of Gourmet magazines from the 1970s.  I always love looking through Gourmet and one of my favorite features is what I call the "Table of the  Month", but in reality is called "Gourmet's Menus".

This is the May 1972 "Table of the Month" and it's for one of four Pancake Breakfasts:

Fruit Compote, Stacked Hungarian Pancakes, Coffee 

Chilled Melon, French Pancakes with Red Currant Jelly, Cafe Au Lait (since I see what looks like Red Currant Jelly in the picture, I'm guessing it's this one!)

Red Emperor Grapes, German Apple Pancakes, Hot Chocolate

Orange Juice, New England Buckwheat Pancakes, Maple Syrup, Butter, Country Sausages, Coffee, Tea

Orange Juice, Swedish Pancakes with Lingonberries, Coffee.
 
In any event, I love the simplicity of the table, and yet it's very elegant - and easy to duplicate with a simple check tablecloth, some vintage or antique pitchers, white dinnerware and napkins to match the tablecloth.  Don't forget the newspaper.  Comfortable, yet special!