When friends visit my home they often ask me why I keep three copies of The Joy of Cooking in my kitchen. I have and use the 1975 edition, the 1997 edition and the recent 75th anniversary edition, published in 2006. Each is useful for different reasons.
The oldest edition includes a recipe for a Rhubarb Custard Pie (page 652) that I have baked every spring since my marriage. You can also find classic recipes for "opossum", porcupine, muskrat, woodchuck and beaver, including a separate recipe for beaver tail. Seriously? Seriously. I enjoy reading these recipes for entertainment, but hey, one never knows when they might have to cook a porcupine, and when the shit hits the fan, I'll be ready.
The oldest edition includes a recipe for a Rhubarb Custard Pie (page 652) that I have baked every spring since my marriage. You can also find classic recipes for "opossum", porcupine, muskrat, woodchuck and beaver, including a separate recipe for beaver tail. Seriously? Seriously. I enjoy reading these recipes for entertainment, but hey, one never knows when they might have to cook a porcupine, and when the shit hits the fan, I'll be ready.
With sections like "Cook for a Day, Eat for a Week", "Crowd-Size Recipes", and "30-Minute Recipes", the 75th Anniversary edition of Joy is a useful, enormous cookbook for people who cook on a daily basis. I also appreciate that the Rombauer-Beckers added many ethnic recipes to this edition, including Indian dishes like "Keema Alu"(page 515) and "Raita" (page 567).
Now the 1997 edition of Joy is my go-to cookbook and it shows. I've cooked more recipes out of this cookbook than any other cookbook I own. Drop it on the floor and it's likely to open to page 795, "Basic Pancakes". To me, they are the perfect pancakes. Sweet and custardy, I have to make a double batches of these since my 6 year old can eat 6 pancakes.
Other classics from this edition include "Turned Roasted Chicken" (page 580) and :"Custard Topped Spoon Bread" (page 779). Oh, and "Candied Corned Beef" (pge 677). I'm getting there. I'm getting there.
Candied Corned Beef might sound weird, but think of it like a glazed ham and it's not so far fetched. Basically, after boiling a corned beef until tender you bake it with a sweet glaze that ends up crunchy and delicious. I love serving this with sweet potato fries and green beans.
Glazed Corned Beef (adapted from The Joy of Cooking)
3 tablespoons packed brown sugar
1 1/2 tablespoons soy sauce
1 1/2 teaspoons dry mustard
1 teaspoon ground ginger
Optional additions might include fresh ginger, alspice, or ground coriander)
Mix it up. Smear it over your corned beef. Slide it in a 350 degree oven where it can hang out until golden brown. Slice thinly before serving.
Other classics from this edition include "Turned Roasted Chicken" (page 580) and :"Custard Topped Spoon Bread" (page 779). Oh, and "Candied Corned Beef" (pge 677). I'm getting there. I'm getting there.
Candied Corned Beef might sound weird, but think of it like a glazed ham and it's not so far fetched. Basically, after boiling a corned beef until tender you bake it with a sweet glaze that ends up crunchy and delicious. I love serving this with sweet potato fries and green beans.
Glazed Corned Beef (adapted from The Joy of Cooking)
3 tablespoons packed brown sugar
1 1/2 tablespoons soy sauce
1 1/2 teaspoons dry mustard
1 teaspoon ground ginger
Optional additions might include fresh ginger, alspice, or ground coriander)
Mix it up. Smear it over your corned beef. Slide it in a 350 degree oven where it can hang out until golden brown. Slice thinly before serving.
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