May 18, 2016
VEGETABLE SHORTCAKE....A RECIPE FROM THE COLLECTOR SHELF
Today is all about vintage...old times remembered!
This was our first home sweet home......AWAY from home!
The darling and I both grew up in Jackson, Mississippi!
As children, we took many, many vacations to
the Mississippi Gulf Coast.
When we married and moved away,
we relocated to Gulfport/Biloxi......
it was familiar and an area we knew well,
so it was a pretty easy transition!
The Divine Miss M was born here!
On our roadtrips down to Pensacola,
we often times will take the scenic route
along with Mississippi gulf coast highway...
it is like going back home!
Every time we take that drive,
I am in awe of it's beauty....
so much was destroyed during Katrina,
however, many of those majestic old homes withstood
those hurricane force winds.
It may be THE most beautiful place on earth....you would just have to experience the area...
it's absolutely breathtaking and so Old South....it's just etched in my heart forever.
this brings me to today's book review...
When the darling and I would ride down from Gulfport
into Biloxi and enter the gates of Keesler AFB,
we would listen to
The Food News Hour
featuring Chef Mike Roy and Dennie Bracken.
I would copy down his recipes as fast as I could
and try them out on the darling.
We both remember Chef Mike and how much
we loved listening to their conversations....
Chain-smoking cigarettes and drinking endless paper cups of coffee,
the two gave out recipes and restaurant news,
talked about wine and
seemed to read each others' minds
as they coaxed shy and tongue-tied callers to ask their questions.
He and Denny usually began the show by discussing the previous night,
when Chef Mike would have been and about.
He'd talk about where he'd been, what he'd eaten,
whom he'd seen.
If he didn't like a place . . . a dish . . . a wine, or a person,
he simply never mentioned them.
Oh those two were delightful to listen to....
Chef Mike Roy passed away in 1976.
He loved good food and life..
he always said cooking good food
was within reach of everyone!
This dish is simple.
It's Chef Mike Roy's Vegetable Shortcake!
2 cups flour
3 t. baking powder
3/4 t. salt
Sift together in a mixing bowl.
1/4 cup cold butter
1 t. parsley
1 cup milk
1 large egg, beaten
Blend together to form the dough and set aside.
Cover 4 cups of frozen mixed vegetables with water and boil for 5 minutes.
Drain...and reserve 1/4 cup stock.
Dissolve 1 chicken bouillon cube in the reserved water.
Add 1/4 cup butter and stir into the vegetables.
Spoon the vegetables into a loaf pan.
Spoon the dough batter over the vegetables
bake in a preheated 375 degree F. oven for30 minutes.
This is so great for a little lunch or light dinner.
I have been making this for 43 years now...
must be a keeper!