|The Unofficial Mad Men Cookbook: Inside the Kitchens, Bars, and Restaurants of Mad Men|
"Ever wish you could mix an Old Fashioned cocktail just the way Don Draper likes it? Or prepare Oysters Rockefeller and a martini the way they did fifty years ago at one of Roger Sterling's favorite haunts, The Grand Central Oyster Bar? Ever wonder how Joan Harris manages to prepare a perfect crown roast in her tiny apartment kitchen? Or about the connection between Jackie Kennedy's 1962 White House tour and Betty Draper's Valentine's Day room service order?"If the answer to any of the above questions was yes, for yourself or a loved one, then you're in the right place! The Unofficial Mad Men Cookbook makes a splendid gift not only for fans of the Mad Men television show, but also anyone who loves to cook, eat, or be transported to a different era.
|Mr. Draper's favorite, the Old Fashioned|
A little information about the book: This neat book contains more than 70 recipes, everything from cocktails to main courses, that were either prepared or served in the TV show Mad Men or served during that time period in the 1960's. It's a little chunk of history relived! The book also shares information about the period restaurants that the characters in the show frequent, giving you a little inside information and relating the show to real life.
A little about the authors: Judy Gelman is the co-author of The Book Club Cookbook: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors, which is the first cookbook designed especially for discussion groups. Peter Zheutlin is the author of Around the World on Two Wheels: Annie Londonderry’s Extraordinary Ride.
|Avacado and crabmeat mimosa|
Personally, I loved reading the back stories behind the appearance of each dish in the show. I had never seen Mad Men before first reading through the cookbook, but found it on Netflix and had to watch it shortly after! Now, after seeing a few episodes, I get a little giddy when I recognize a restaurant or dish from the book. Most recently I just browsed through the book for a dinner recipe when I saw the photo for "Rib Eye in the pan with butter" and remembered just hearing Pete ask his wife to make it for dinner. How neat! The feel of the book matches perfectly with the feel of the show...somewhere between Old-Hollywood and Vegas-Gangster. Love it! I think my favorite recipe so far is the '21' Club Bloody Mary. Mmmmmm.
Please enjoy this recipe excerpt from the book, courtesy of The Unofficial Mad Men Cookbook website:
Caesar Salad courtesy of Executive Chef Bill Rodgers, Keens’ Steakhouse, New York, New York
Note: At Keens the waiters dress the salad and add the garnishes tableside.
The recipe makes one large salad portion. You’ll have leftover dressing and croutons. Executive Chef Bill Rodgers also recommends using this delicious salad dressing for marinating grilled chicken.
For the salad3 1/2 cups clean, cut romaine lettuce
2 ounces Caesar Dressing (see recipe below)
For the topping1/4 cup finely grated Parmigiano-Reggiano cheese
For the garnishRaw egg yolk
4 thin slices pimiento
2 anchovy filets, cut in half (4 pieces)
Caesar Croutons (see recipe below)
1. Make the salad: Place lettuce in a serving bowl. Toss with dressing.
2. Sprinkle Parmigiano-Reggiano on top, garnish with egg yolk, pimento, anchovy filets, and croutons and toss well.
Yield: 1 large salad (serves 1–2)
Caesar Dressing1 1/2 ounces water
1 ounce lemon juice
3/4 cup canola oil
3/4 cup pure olive oil
1 1/2 ounces red wine vinegar
1 egg yolk
6 peeled garlic cloves
10 Italian anchovy filets
2 2/3 tablespoons finely grated Parmigiano -Reggiano cheese
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoons light brown sugar
3/4 tablespoon dry mustard
3/4 tablespoon Worcestershire sauce
1. Make the dressing: Combine the water and lemon juice in a measuring cup and set aside.
2. Combine canola and olive oils in a measuring cup and set aside.
3. In the blender, combine the remaining ingredients and mix for 10 seconds. With the blender running, slowly begin to add the combined oils in a slow and steady stream. As you continue to add the oil, the mixture will begin to thicken. When the mixture thickens, thin it out with 1/3 of the water/lemon juice mixture. Repeat this process until all the oil has been incorporated.
4. Chill dressing until cold.
Yield: 2 1/2 cups dressing
Caesar CroutonsNote: Place the bread in the freezer for 10-15 minutes before slicing to make it easier to cut even squares.
Whole melted butter can be substituted for the clarified butter, but will brown the croutons faster. To make clarified butter, melt 4 tablespoons of butter slowly in a small saucepan. Remove from heat and allow to cool a bit until it separates. Skim off the foam that rises to the top, and gently pour the butter off of the milk solids, which will have settled to the bottom.
6 slices white bread, crusts removed and cut into 1/4-inch squares (see note above)
2 tablespoons clarified butter, melted (see note above)
1 teaspoon chopped fresh herbs (rosemary, parsley and thyme)
1/8 teaspoon Kosher salt
1. Pre-heat the oven to 350°F. Toss bread cubes in a bowl with the remaining ingredients.
2. Transfer to a baking sheet and bake for 10 minutes or just until slightly browned and crisp. Let cool at room temperature before serving. Store covered in an airtight container.
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