On August 15, 2010 we watched "Revolutionary Road" a movie set in the 1950s. Always trying to find a food theme to fit the film, we decided on a 50s inspired American meal. Below, our attempts to make such a meal.
Mr. Retro Metro
Retro RedRECIPES
Drinks
Bellinis
Ingredients :
-Peach nectar
-Prosecco (Italian Sparkling Wine)
Directions:
1. Pour 1/3 peach nectar and 2/3 Prosecco into a glass. Stir and drink!
Note on the Bellinis: We couldn't find peach nectar and so settled instead for peach juice. Yummy nonetheless!
Appetizers
Ingredients :
-Peach nectar
-Prosecco (Italian Sparkling Wine)
Directions:
1. Pour 1/3 peach nectar and 2/3 Prosecco into a glass. Stir and drink!
Note on the Bellinis: We couldn't find peach nectar and so settled instead for peach juice. Yummy nonetheless!
Appetizers
California Onion Dip
Ingredients:
-2 envelopes of Lipton Recipe Secrets Onion Soup Mix
-2 containers (16 ounces each) sour cream
-Carrots, broccoli and other veggies to go with dip
Ingredients:
-2 envelopes of Lipton Recipe Secrets Onion Soup Mix
-2 containers (16 ounces each) sour cream
-Carrots, broccoli and other veggies to go with dip
Dip and veggies
Directions:
1. In small bowl, blend onion soup mix with sour cream; cover and chill.
1. In small bowl, blend onion soup mix with sour cream; cover and chill.
Salads
Caesar Salad
Ingredients for the croutons:
-6 cups (750 ml) French or Italian
-bread, cut into 1/2 inch (1 cm) cubes
-4 Tbs (60 ml) extra-virgin olive oil
-Salt and freshly ground pepper to taste
Directions for the croutons:
Toss the bread cubes in the olive oil and season with salt and pepper. Spread on a baking sheet and bake in a preheated 450F (230C) oven for 8 to 10 minutes, turning occasionally, until golden brown. Drain on paper towels.
Ingredients for the salad:
-2 large clove garlic, peeled
-2 large head romaine, washed and crisped
-4 Tbs (60 ml) lemon juice
-2 soft-boiled (1 minute) egg
-OR 1/2 cup egg substitute
-2 to 6 anchovy fillets (to taste), mashed
-1 tsp (4 ml) Worcestershire sauce
-2/3 cup extra-virgin olive oil
-2/3 cup freshly grated Romano cheese
Directions for the salad:
1. Cut the garlic clove in half and vigorously rub the inside of a wooden salad bowl with it. Discard the garlic.
Ingredients for the croutons:
-6 cups (750 ml) French or Italian
-bread, cut into 1/2 inch (1 cm) cubes
-4 Tbs (60 ml) extra-virgin olive oil
-Salt and freshly ground pepper to taste
Directions for the croutons:
Toss the bread cubes in the olive oil and season with salt and pepper. Spread on a baking sheet and bake in a preheated 450F (230C) oven for 8 to 10 minutes, turning occasionally, until golden brown. Drain on paper towels.
Ingredients for the salad:
-2 large clove garlic, peeled
-2 large head romaine, washed and crisped
-4 Tbs (60 ml) lemon juice
-2 soft-boiled (1 minute) egg
-OR 1/2 cup egg substitute
-2 to 6 anchovy fillets (to taste), mashed
-1 tsp (4 ml) Worcestershire sauce
-2/3 cup extra-virgin olive oil
-2/3 cup freshly grated Romano cheese
Directions for the salad:
1. Cut the garlic clove in half and vigorously rub the inside of a wooden salad bowl with it. Discard the garlic.
2. Break the romaine into bite-size pieces and add to the bowl.
3. In a small bowl combine the lemon juice, egg or egg substitute, anchovies, and Worcestershire sauce and whisk to combine.
4. Slowly add the olive oil, whisking constantly, until the mixture is smooth and creamy.
5. Add the Romano cheese and toss with the romaine. Top with croutons and serve immediately.
Note on the Caesar Salad: We cheated and got store-bought croutons. Some of us were disappointed and would have preferred making them from scratch. Next time!
Main Course
Lasagna
Ingredients:
-1 pound of sweet Italian sausage
-1 pound of ground beef
-1/2 cup of chopped onions
-2 cloves of garlic chopped
-1 (28 ounce) can of crushed tomatoes
-2 (8 ounce) cans of tomato sauce
-2 (6 ounce) cans of tomato paste
-1/2 Cup of Water
-2 tablespoons white sugar
-1 teaspoon fennel seed
-2 teaspoons fresh Basil leaves chopped
-4 tablespoons fresh Italian parsley chopped
-1 teaspoon salt
-1 teaspoon Italian Seasoning
-1/2 teaspoon ground pepper
-23 ounces of ricotta cheese.
-1/2 teaspoon fresh grated nutmeg
-1 egg
-1 pound shredded mozzarella cheese
-1 cup grated Parmesan cheese
-12 Lasagna Noodles
Directions:
1. Start with the following in a pot.
1 pound of sweet Italian sausage
1 pound of ground beef
1/2 cup of chopped onions
2 cloves of garlic chopped
Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to look. It takes about 6 to 9 minutes to brown the meat. I like to use a Dutch oven to cook this portion of the recipe. I use a medium low temperature to brown the meat. It is optional to remove the grease from the meat once it is finished browning, your choice.
2. Add the following:
1 (28 ounce) can of crushed tomatoes
2 (8 ounce) cans of tomato sauce
2 (6 ounce) cans of tomato paste
1/2 cup of water
Gently stir this into the cooking meat.
3. Add the following:
2 tablespoons white sugar
1 teaspoon fennel seed
2 teaspoons fresh Basil leaves chopped
2 tablespoons fresh Italian parsley chopped
1 teaspoon salt
1 teaspoon Italian Seasoning
1/2 teaspoon ground pepper
Gently stir these seasoning into the sauce.
Cover the pot and let the meat sauce simmer. Simmer on low heat for 1 hour and 30 minutes
4. Soak 12 lasagna noodles.
The lasagna noodles need to be soaked in hot tap water for 15 minutes.
Ingredients:
-1 pound of sweet Italian sausage
-1 pound of ground beef
-1/2 cup of chopped onions
-2 cloves of garlic chopped
-1 (28 ounce) can of crushed tomatoes
-2 (8 ounce) cans of tomato sauce
-2 (6 ounce) cans of tomato paste
-1/2 Cup of Water
-2 tablespoons white sugar
-1 teaspoon fennel seed
-2 teaspoons fresh Basil leaves chopped
-4 tablespoons fresh Italian parsley chopped
-1 teaspoon salt
-1 teaspoon Italian Seasoning
-1/2 teaspoon ground pepper
-23 ounces of ricotta cheese.
-1/2 teaspoon fresh grated nutmeg
-1 egg
-1 pound shredded mozzarella cheese
-1 cup grated Parmesan cheese
-12 Lasagna Noodles
Directions:
1. Start with the following in a pot.
1 pound of sweet Italian sausage
1 pound of ground beef
1/2 cup of chopped onions
2 cloves of garlic chopped
Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to look. It takes about 6 to 9 minutes to brown the meat. I like to use a Dutch oven to cook this portion of the recipe. I use a medium low temperature to brown the meat. It is optional to remove the grease from the meat once it is finished browning, your choice.
2. Add the following:
1 (28 ounce) can of crushed tomatoes
2 (8 ounce) cans of tomato sauce
2 (6 ounce) cans of tomato paste
1/2 cup of water
Gently stir this into the cooking meat.
3. Add the following:
2 tablespoons white sugar
1 teaspoon fennel seed
2 teaspoons fresh Basil leaves chopped
2 tablespoons fresh Italian parsley chopped
1 teaspoon salt
1 teaspoon Italian Seasoning
1/2 teaspoon ground pepper
Gently stir these seasoning into the sauce.
Cover the pot and let the meat sauce simmer. Simmer on low heat for 1 hour and 30 minutes
4. Soak 12 lasagna noodles.
The lasagna noodles need to be soaked in hot tap water for 15 minutes.
Pasta patiently waiting
5. While the noodles are soaking you can make the cheese filling.
Put the following in a mixing bowl:
23 ounces of ricotta cheese.
1/2 teaspoon fresh grated nutmeg
Grate fresh nutmeg over the Ricotta cheese.
6. Add the following
1 egg
2 tablespoons fresh Italian parsley chopped
Mix these ingredients together with a spoon
7. Now we start building the lasagna layers.
Use a 9×13 inch baking pan.
Spread 2 Cups of meat sauce on the bottom of the pan.
Remove your lasagna noodles out of the water bath. Shake water off wet noodles.
Lay 6 noodles across the layer of sauce.
Spread half of the ricotta cheese mixture over the layer of noodles.
Spread 1/2 of the mozzarella cheese over the ricotta layer.
Sprinkle half of the Parmesan cheese over the mozzarella layer
Spread 2 cups of meat sauce over the cheese layer
Lay down the next layer of noodles
Spread the remaining ricotta mixture over noodles
Spread the mozzarella and Parmesan cheeses saving some cheese for the top of the lasagna
Put the last layer of meat sauce on the cheeses
Sprinkle the remaining cheese on top.
8. Cover with foil
Bake in preheated oven at 350 for 25 minutes
Remove foil and bake uncovered for another 25 minutes.
Remove from oven and allow to cool for approximately 15 minutes.
Put the following in a mixing bowl:
23 ounces of ricotta cheese.
1/2 teaspoon fresh grated nutmeg
Grate fresh nutmeg over the Ricotta cheese.
6. Add the following
1 egg
2 tablespoons fresh Italian parsley chopped
Mix these ingredients together with a spoon
7. Now we start building the lasagna layers.
Use a 9×13 inch baking pan.
Spread 2 Cups of meat sauce on the bottom of the pan.
Remove your lasagna noodles out of the water bath. Shake water off wet noodles.
Lay 6 noodles across the layer of sauce.
Spread half of the ricotta cheese mixture over the layer of noodles.
Spread 1/2 of the mozzarella cheese over the ricotta layer.
Sprinkle half of the Parmesan cheese over the mozzarella layer
Spread 2 cups of meat sauce over the cheese layer
Lay down the next layer of noodles
Spread the remaining ricotta mixture over noodles
Spread the mozzarella and Parmesan cheeses saving some cheese for the top of the lasagna
Put the last layer of meat sauce on the cheeses
Sprinkle the remaining cheese on top.
8. Cover with foil
Bake in preheated oven at 350 for 25 minutes
Remove foil and bake uncovered for another 25 minutes.
Remove from oven and allow to cool for approximately 15 minutes.
Lasagna and vino
Dessert
Angel Food Cake
Ingredients:
-1 cup cake flour
-1 1/2 cups white sugar
-12 egg whites 1 1/2 teaspoons vanilla extract
-1 1/2 teaspoons cream of tartar
-1/2 teaspoon salt
Ingredients:
-1 cup cake flour
-1 1/2 cups white sugar
-12 egg whites 1 1/2 teaspoons vanilla extract
-1 1/2 teaspoons cream of tartar
-1/2 teaspoon salt
Eggy Business
Directions:
1. Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside.
2. In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the batter into the tube pan.
1. Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside.
2. In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the batter into the tube pan.
Angel Food Cake Stuff
3. Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.
Note on the Angel Food Cake: We're not sure if it is because we had a couple of drops of yellow in the batter or whether there was too much sugar in the mix or whether we upset the cake by placing it with the lasagna for the first half of the cooking process, but we found the cake to be slightly too sticky and sweet, not as light as some of us knew it should be. That being said, we still thoroughly enjoyed our cake! One of our most successful desserts to date!
Cake ready to be eaten
Final Product
AmbianceIndividual Scores:
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6.5
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7.2/10
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8.5
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7.2/10
Posts
Amazing night, I enjoyed every but of this project, this is a great experiement and people was great and ready to challenge ideas!
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