The Rise and Fall of Recipe Pamphlets

     Over a century ago, food suppliers such as Pillsbury and Jell-O introduced a new marketing tool: The Recipe Pamphlet.  These pamphlets were popular from the late 1800's through the 1970's.  Many of them focused primarily on dessert and were often included in food packages or could be sent away for. 

      These pamphlets evolved over the years; as kitchen appliances went from wood or coal burning stoves to gas and electric stoves.  The ice box gave way to electric refrigerators and freezers.  As the appliances changed, so did the recipe pamphlets.

In the late 1800's recipe pamphlets were born during a time when most people had ice boxes and coal burning stoves.  These written recipe "pamphlets" were once called "receipts."  They tended to focus on desserts that used inexpensive products. 
1900's:  Recipe pamphlets are geared toward multi-layered cakes and "frozen dainties." Most of the recipes were purely aspirational, since most Americans lacked modern appliances such as the refrigerator.

1920's:  The pamphlets become more colorful and contain more beautiful images.  Most of the recipes are an array of wild desserts and marshmallow recipes are everywhere.  General Mills invents a fictional woman that all women could aspire to be; her name is Betty Crocker.

1930's:  Die cut recipe pamphlets are made in the shape of the product and the recipe emphasis shifts toward making do with less. 
1940's: As the war requires food rationing and women return to the work force, now recipes become simpler and quick to make.
1950's:  Nearly every household had a refrigerator and freezer and the pamphlets reflected it.  Many recipes were written for "freezing food at home." This era is also the heyday of the homemaker, many illustrations are seen with the "perfect" mom standing proudly over the birthday cake.
1960's and 1970's:  This era is the dawn of convenience.  Americans rely on more premade foods and spend less time in the kitchen, the recipe pamphlet era comes to a close and companies put less money into them, resulting in many with fewer pages and interior illustrations.

Don't Forget the Sides

It is uncommon to have a dinner of only a hamburger or only a plate of pasta. Whether it be something simple or complicated, side dishes have the ability to complete a meal. It isn't a coincidence that there are sayings like "meat and potatoes" and "soup and salad."

Sometimes side dishes end up being planned while you are at the store buying food for the entire meal, or it may simply be something that is whipped up with what is found in the refrigerator. Both of these options can yield tasty results that are a success. The recipe for this side dish is very simple and only has a few ingredients. This is a nice summer dish as it is both refreshing and light.

Ingredients:
1 dry pint - mini-bell peppers
1/2 cup - Fage 0% Greek yogurt
1 Tbsp - Pastamore Rosemary with Roasted Garlic Dipping Oil
To taste - salt
As garnish - dried mint (fresh is also acceptable)

Directions:
1. Wash the bell peppers under cool water. Using a sharp knife, cut the stem off the top of the peppers (removing only as much of the pepper as necessary to remove the stem). Slice the peppers in half lengthwise. Try to cut the peppers so that they will sit flat as halves. Remove the seeds and veins from the inside of the peppers.
2. In a bowl combine the Greek yogurt and Pastamore Rosemary with Roasted Garlic Dipping Oil. Mix well and season to taste.
3. Using a spoon or a small spatula place the yogurt mixture into the bell peppers halves. Lightly garnish with the dried mint (fresh is also acceptable).

Give this simple, healthy, and delicious recipe a try!

Warm Caprese Pasta

This summer has clearly been the "Summer of the Burger." However, at Pastamore we still have been cooking up some tasty dishes with our pasta. Pasta is a great summer dish because of its versatility. A pasta salad can be great on a hot summer day, and a hot pasta can be perfect at night when the temperatures fall. In this recipe, the flavor profile of a cold dish is used in a warm pasta. This warm caprese pasta is fresh, delicious, and light.

These pastas already have great flavors in them, so it is important to find complimentary flavor combinations that won't fight with the pasta. For a quick meal, using just a little bit of olive oil or one of our olive oil blends to top the pasta is a great solution. However, on nights where you have a little more time it is a great idea to be a little more adventurous. By thinking of flavor combinations that work with the flavors of the pasta one can create a fantastic dish that will impress your friends and family. Just remember to not overcook the pasta, and to not be afraid to try something new.


Ingredients: Servings: 4
1 12oz package - Pastamore Sweet Basil Linguini
6 - Roma tomatoes (diced 1/4" x 1/4")
4-5 oz - Fresh mozzarella cheese (diced 1/4" x 1/4")
2 oz - Extra virgin olive oil
To taste - salt and black pepper
For garnish - fresh basil

Directions:
1. Fill a large pot with water and place on the stove (minimum 1 gallon). Bring to a boil.
2. While the water is heating on the stove dice the tomatoes and the fresh mozzarella cheese. Place to the side.
3. When the water has reached a boil add the Pastamore Sweet Basil Linguini. Cook for 3-6 minutes until the pasta is al dente. Our pasta cooks faster than the majority of dry pastas found in the store. Do not doubt the cooking time, as the pasta will be greatly effected by being overcooked.
4. When the pasta is done, strain the pasta to remove the water. Remove the pot from the heat and turn off the stove. Do not shake the strainer as you want to keep some of the water that is on the pasta. Return the pasta to the pot that it was cooked it and add the extra virgin olive oil. Mix well.
5. Once the evoo is mixed into the pasta add the fresh tomatoes and fresh mozzarella and mix. Season with salt to taste. Serve.

There are only a few ingredients for this recipe, but the dish is very flavorful. Just the way dishes should be, simple, delicious, and healthy.

The Hawaiian Burger

Every one has heard of a 'Hawaiian' burger. These burgers usually entail pineapple and teriyaki sauce and not much imagination. However, this Hawaiian burger is not your typical Hawaiian burger. What makes this burger different? Not only is the pineapple marinated in our Pastamore Honey Ginger Teriyaki Marinade and Grill Sauce, but the burger also features grilled SPAM!

I know that the first thing that comes to mind with SPAM is not necessarily a positive thought. However, sometimes food works in mysterious ways. SPAM is a staple food in Hawaii, and is even offered at McDonald's and Burger King in Hawaii. SPAM used on this burger is used in the same way that bacon would be used on a traditional burger. Sliced thinly and grilled, the SPAM gives a great flavor that makes this burger complete.


Ingredients: Servings: 3- 1/3 lb burger
1 lb - 80/20 ground beef
1 Tbsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
1/2 tsp - salt
1/2 tsp - black pepper
1 pinch - smoked paprika
1 tsp - Pastamore Barrel-Aged Worcestershire
3 onion buns
1 7 oz can - SPAM (sliced bacon thick)
3 pieces Pineapple - 1/2" thick slices (fresh or canned acceptable)
2 oz - Pastamore Honey Ginger Teriyaki Marinade and Grill Sauce

Directions:
1. Turn on the grill (gas or charcoal is acceptable).
2. In a large bowl combine the meat, Pastamore Barrel-Aged Worcestershire, Pastamore Traditional Barrel-Aged Balsamic Vinegar, and all dry ingredients. Mix well.
3. Cut and core the pineapple (if you are using fresh). Slice the pineapple into 1/2" thick slices. In a bowl combine the pineapple and the Pastamore Honey Ginger Teriyaki Marinade and Grill Sauce. Mix the pineapple with the sauce so that it is evenly coated and allow to sit before they go on to the grill.
4. Remove the SPAM from the can and slice into bacon thick slices. Do not cut too thin as it will burn on the grill, but you are welcome to slice it as thick as you would like.
5. After the meat has sat for 10 minutes, separate into 3 equal sized patties. Make sure that the grill has been cleaned off, and turn the temperature to medium-high heat. Allow the burgers to cook on one side for 4-7 minutes and then turn. The goal is to only flip the burger once during the cooking process. Once the burgers are halfway done, place the pineapple and SPAM on the grill. If there is not enough room for all of the food, cook the pineapple first and the SPAM last. Cook the SPAM and pineapple until they have nice grill marks on them, but do not overcook either of them as they will dry out.
6. Check the temperature of the burger to see if they have reached the desired doneness. Servsafe recommends that ground beef is cooked to a minimum internal temperature of 155°F to kill pathogens.
6. Place the bottom of the toasted bun on the plate. On the bun place the burger, and on top of the burger place the SPAM. On top of the SPAM place the grilled pineapple and the top of the bun.

Do not be afraid of the SPAM in this recipe. It may not be the healthiest food out there, but one ounce is not going to kill you. Take the risk and try this recipe as it is written. Although many burgers this summer have been great, there is something about this burger that has made it my favorite.

Toastada: Sun-Dried Harissa and Black Bean

Not too many foods fall into the category of appetizer, snack, and entree as well the toastada. While many Mexican foods are delicious, the toastada is both delicious and easy to make. With nearly endless possibilities for toppings the toastada is a canvas that is waiting to be used.

One question that arises when eating a toastada is both obvious and difficult to answer. How is it possible to eat this thing without making a mess? The answer may be that it is not possible at all, and that you should just enjoy the flavors of the food without worrying about making too big of a mess. My recommendations are to not be wearing your best clothes and to not have toastadas on a first date. Use both hands and you may escape with only a few crumbs on your shirt.

Ingredients: Servings - 8 toastadas
8 - toastadas
1 can - black beans
1 head - romaine lettuce (fine chop)
3-4 - roma tomatoes (diced, 1/4"x 1/4")
2 - avocados
2 Tbsp - Pastamore Sun-Dried Tomato Harissa Oil
To taste - salt and pepper

Directions:
1. Dice the tomatoes and chop the lettuce. In a bowl combine the lettuce with the Pastamore Sun-Dried Tomato Harissa Oil.  Mix well until the lettuce is evenly coated.
2. Open the beans and place them into a small pot. Heat over medium-high heat until the beans are hot. Remove from the heat.
3. Slice the avocados to go on top of the toastada. To do this, cut the avocado down the middle and split into halves. Remove the seed from the center, and then cut the two halves in half. Once in half, carefully peel the skin off the outside of the flesh. To fan the avocado, cut 80% of the way through vertically so that there is still one end that is intact. To fan the avocado simply slide the cut side out without tearing the side that has not been cut.
4. Place the toastadas on a sheet pan or a platter. Spoon the black beans on to the toastada. Use enough to cover the toastada but not so much that it is falling off the sides. Try to use a slotted spoon so that the liquid from the beans does not soften the toastada. Do not place to much on the base of this as it will make a mess and slide off the sides. Next, place the dressed lettuce on top of the beans. On top of the lettuce place the fresh tomato, and on top of that place the avocado fans.
5. Season with salt and pepper if desired. Serve as is or to with grated cotija cheese.

This recipe is for a vegetarian toastada, but meat can easily be added to the recipe. Grilled or sauteed chicken or steak would work great placed between the beans and the lettuce. Let your imagination run wild, and use this simple recipe as a springboard to your toastada adventures.

Blackberry Glazed Burger

Berry season has been upon us for quite a few weeks now. This means delicious and reasonably priced berries. Now is the time to enjoy them because their quality and price will become worse as the seasons change.

Last year, I ate at a BBQ restaurant that featured blackberry glazed buffalo ribs. The intentions were good, but the flavor combinations just didn't work out quite right. Inspired to prove that blackberries, meat, and BBQ can work together I set out to create this recipe. These burgers are delicious, and have a flavor that you wouldn't expect. The high heat of the grill does a spectacular job of caramelizing the sugar in the blackberry glaze. The addition of goat cheese and spinach elevate the flavors to a higher level while not overpowering the meat.


Ingredients: Servings: 3- 1/3 lb burger
1 lb - 80/20 ground beef
1/2 - shallot - minced
1/2 tsp - salt
1 pinch - cumin
1 tsp - Pastamore Barrel-Aged Worcestershire
3 oz - goat cheese (chevre)
3 oz - baby spinach
3 buns - toasted on the grill (kaiser rolls are preferred)

Blackberry glaze:
5 oz - Fresh blackberries
1 Tbsp - Pastamore Blackberry Balsamic Vinegar
1 Tbsp - Brown sugar
2 oz - water

Directions:
1. Turn on the grill (gas or charcoal is acceptable).
2. In a large bowl combine the meat, Pastamore Barrel-Aged Worcestershire, shallot, and all dry ingredients. Mix well.
3. Combine the blackberries, brown sugar, Pastamore Blackberry Balsamic Vinegar, and water in a saucepan. Cook over medium-high heat for 3-5 minutes, or until the glaze has reached a good consistency. If it is too thin cook for longer, and if it is too thick add more water. Pour the mixture into a food processor and puree (this can also be done by hand). Some do not like the texture of blackberry seeds, and if this is an issue the glaze should be strained through a fine strainer.
4. After the meat has sat for 10 minutes, separate into 3 equal sized patties. Make sure that the grill has been cleaned off, and turn the temperature to medium-high heat. Using a brush, coat one side of the burger with the glaze and then place the glazed side of the burger down. Once the burgers are on the grill, brush the glaze on the top of the burgers. Allow the burgers to cook on one side for 4-7 minutes and then turn. Once turned, apply more blackberry glaze to the meat. The goal is to only flip the burger once during the cooking process.
5. Check the temperature of the burger to see if they have reached the desired doneness. Serve safe recommends that ground beef is cooked to a minimum internal temperature of 155°F to kill pathogens. While the burgers are resting for approximately 5 minutes, toast the buns in the oven or on the grill.
6. Place the bottom of the toasted bun on the plate. On the bun, place one ounce of fresh baby spinach, and on top of the spinach place the burger. Spread one ounce of goat cheese directly on top of the burger and top with the bun. Eat and enjoy!

These burgers will not taste as fruity as one would expect, and offer a fantastic, unique taste. If you are feeling really adventurous, add a few blackberries into the meat before it is cooked.