Vincent Price~Treasury of Recipes~50th Anniversary Cookalong

I enjoy the idea of democratizing cooking and eating.  Bringing good food to your table in whatever form or scale is something we should all strive for.  It was Mr. Price’s philosophy that good food can be enjoyed by all and TREASURY OF GREAT RECIPES nicely encapsulates this thought.

To fully explore the Treasury anniversary, do please check out all the links within and below this post.  SILVER SCREEN SUPPERS is your go-to guide for the recipes and there you will find the link for this treasury cookalong.

We last visited Price during Halloween 2013 where we dined on bacon-wrapped liver while watching the House On Haunted Hill.  Cocktail hour remains an essential part of any gathering-even if murder is in the cards.

Brunch with Muffins a la Posada, Buckingham Eggs, & Mushrooms Marie-Victoire

I chose three dishes from the Treasury: Blueberry Muffins a la Posada, Buckingham Eggs, and Champignons Marie-Victoire.  Please visit AMAZON to pick up your copy and discover for yourself the passion for food that been illustrated through both the book and by Jenny at Silver Screen Suppers.  

It has become fashionable to frown on brunch but what better meal to share good food.  The leisurely pace of brunch allows company to appreciate the effort gone into even the simplest of dishes.

 

My reason for choosing muffins is that I’ve always felt intimidated by cake and pastry. Oh, the times a cake has been reduced to a leaden weight.  I was delighted with the results.  As luck would have it, I found the plumpest of berries.  Warm muffins and butter are a treat any time.

 

Have you ever heard anyone say, “Too much butter”? Neither have I.  I embrace the mushroom, it is a beautiful vegetable.  Here I chose a meaty portobello. Glad to have the reminder about the grilling option. Credit to Ms. Hammerton for preparing this dish despite her reservations about mushrooms in general.

Finally, Buckingham Eggs.  As my father is fond of saying, “You can’t go wrong with cheese.”  I deviated slightly from the recipe in that I used minced anchovy in place of the paste.  Sadly I was looking for green onion to dress, but my local shops were all carrying pitiful, limp strips of green that I can only assume were Spring onion. Cream, eggs, cheese, and onion~delicious. We really enjoyed the texture and consistency.

 

 

What a delight to discover the many facets of Vincent Price.  Lots of information on all the news regarding the anniversary at  COOKING VINCENT .

Cheers to the 50th!

 

WHAT YOU NEED TO KNOW:

Vincent Price Treasury Cookalong with Silver Screen Suppers

Cooking With Vincent Website – for details of celebratory events in the USA 

Vincent Price Legacy Tour – for details of celebratory events in the UK

Amazon Page for the 50th Edition of A Treasury of Great Recipes

Treasury of Great Recipes Facebook page

Silver Screen Suppers Facebook page

Vincent Price Hallowe'en Cookalong-The House on Haunted Hill & Calf's Liver Marinee.

All that scotch and not a vol-au-vent in sight.

 
 

Let’s hope there were throat lozenges on the catering table; all that screaming must have taken its toll. When I was growing up we observed Bonfire Night. We ate Yorkshire Parkin, watched Catharine Wheels go ‘round and threw bodies onto an open fire.  How To Stuff a Guy was even on the curriculum circa 1977.  What fun.

However, we’re not here to talk about Mr. Fawkes but something far more sinister-that of Vincent Price’s Calf’s Liver Marinee. Perfect remedy for all the dark, cold and rainy days we’ve been having.

 

 

After a night on Haunted Hill, a hearty portion of liver is precisely what the good doctor would have ordered. (But then look what happened to the good doctor.)  Every home needs a vat of acid in the basement.

 

 

 

Very pleased with the results; the slab of red meat turned into this.  The liver had a nice tanginess to it from the full day vinegar & oil bath.

 

 

For 4 persons:

1.5 pounds calf’s liver

Sprinkle of salt & pepper

3 slices bacon

2 slices pancetta

1 onion, sliced

1 TBSP vinegar

1 TBSP olive oil

¼ C red wine

Wrap liver in bacon and secure.  Sprinkle salt & pepper.  Place over sliced onions and pancetta. Marinate everything in vinegar and olive oil for 24 hrs.

Cook in a 325 oven for 1 hr.

Add wine and cook further 20 minutes.

 

We served the liver on a bed of butter, garlic & olive oil sautéed kale with lots of roast potatoes and pearl onions.

 

You could pair anything from a Sauvignon to a Gamay here, but we went with a Pelee Island Pinot Noir.

And because more chocolate is always a good thing, we finished with Double Chocolate Death’s Head cake with pumpkin cream filling.

 

 

Here’s hoping you all had fun with your menus.

Please check out the following for more Vincent Price Hallowe’en dishes.

SILVER SCREEN SUPPERS