VINCENT PRICE HOUSE BREAD
Adapted from a recipe in "A Treasury of Great Recipes" by Mary and Vincent Price, this is an excellent loaf that Mr. Price called his "house bread." He states that it has a taste and texture very close to real French bread. Enjoy it fresh and warm, spread with garlic butter and sprinkled chopped parsley and chives. Mr. Price suggests it is excellent with Dungeness crab, mustard mayonnaise, and Italian Soave white wine. The original recipe employed hand kneading, while this recipe has been updated using a modern mixer (a KitchenAid works great!). Source: Michael Rodgers (Michael in Phoenix), Gail's Recipe Swap.
Provided by Julesong
Categories Yeast Breads
Time 2h40m
Yield 1-2 loaves
Number Of Ingredients 10
Steps:
- You will also need: electric mixer with paddle and dough hook attachments.
- Using an electric mixer with a paddle attachment, combine 2 cups of sifted flour, ginger, salt, sugar, and yeast.
- With the mixer on medium-low speed, add in the warm water, mix for 1 minute, then increase speed to medium-high and mix until it is smooth, about 2 to 3 minutes.
- Reduce speed to medium, then add another 1 1/2 cups flour- dough should begin to be too dense for the paddle attachment.
- Remove paddle from the mixer, scrape the dough from it into the bowl, and attach the dough hook to the mixer.
- On low speed, gradually add the remaining flour and let the mixer knead the dough until smooth and elastic, about 8 to 10 minutes, occasionally sprinkling the sides of the bowl with a little flour if the dough sticks.
- With your hands covered with soft butter, remove the dough from the bowl and pat into a buttered ball in another large glass bowl; cover with a towel or plastic wrap and let rise for about 1 hour or until double in size.
- Grease baking sheet with 1 tablespoon melted butter, then dust with cornmeal.
- Punch down the dough and turn it out onto a lightly-floured board; form into 1 large or 2 smaller loaves.
- Place loaves on buttered and dusted baking sheet and brush top (s) with ice water; make three or four diagonal slashes on top of dough, then let rise again until doubled, about 1 hour.
- Preheat oven to 475°F; in the lower rack of the oven, place a shallow pan containing the boiling water.
- Brush the top of the dough with remaining melted butter.
- Bake dough on upper rack of oven for 7 minutes at 475°, then reduce oven temperature to 350° and bake for 35 to 40 minutes or until crust has reached the preferred color and texture.
- Remove bread from oven and transfer to a cooling rack; serve warm or at room temperature.
Nutrition Facts : Calories 2606.6, Fat 30.1, SaturatedFat 15.7, Cholesterol 61.1, Sodium 4855.5, Carbohydrate 504.6, Fiber 19.6, Sugar 14.4, Protein 68.8
FLAN
This recipe is from a collection of recipes gathered by Vincent Price as he traveled the world. This one he collected while visiting Mexico. It was given to him by a Mexican cook of a friend from Cuernavaca. From "A Treasury of Great Recipes" by Mary and Vincent Price. Posted for ZWT5. Cooking time does not include chilling time.
Provided by breezermom
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Measure 3 tbsp sugar into an 8 inch layer cake pan. Place over heat and stir constantly until the sugar melts and turns a dark caramel color. Let it cool until the caramel hardens.
- Preheat the oven to 325 degrees.
- Put 3 ounces of blanched almonds in a blender. Blend on high speed for 3 seconds. Leave the nuts in the blender container.
- Add 1 1/3 cups condensed milk, 3/4 cup cream, 3 whole eggs and 3 egg yolks. Stir to mix, then blend on high speed for 8 to 10 seconds.
- Empty into the caramelized pan, set pan in a larger pan containing about 1/2 inch hot water, and bake for 45 minutes, or until set at 325 degrees.
- Cool and place in the refrigerator. Do not remove from the pan until the following day.
- Invert the flan onto a chilled platter -- it should slip out easily.
Nutrition Facts : Calories 480.9, Fat 27.6, SaturatedFat 11.6, Cholesterol 256.4, Sodium 186.1, Carbohydrate 47.5, Fiber 1.8, Sugar 44.3, Protein 13.7
VINCENT PRICE CAESAR SALAD
Mr. Price's "Treasury of Great Recipes" is a wonderful cookbook that I'm privileged to have on my shelf! The style of recipe format is rather different from what we're used to these days, so I'm translating for a more modern audience. Posted by request. Times do not include overnight chilling, but do include chilling for the lettuce.
Provided by Julesong
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Night before serving (or 8 hours before): crush the garlic and add into the olive oil, then chill overnight in glass container in refrigerator.
- About an hour before serving: tear the leaves from the lettuce, wash well, and dry thoroughly (a salad spinner works well); chill in refrigerator.
- When ready to make salad: strain and remove the garlic from the infused chilled olive oil.
- Trim the crusts from the stale bread, cut into cubes, and brown them by sautéing over medium heat in 1/4 cup of the garlic-infused olive oil, turning them to brown on all sides; drain on paper towels and set aside.
- Pour the remaining infused oil into a jar and add the cayenne, Tabasco, sugar, and anchovies (which Mr Vincent says are optional, but you shouldn't try to make real Caesar dressing without them), cover with lid, and shake well to mix.
- Break the chilled lettuce leaves into pieces and place in a large bowl; sprinkle the lettuce with the pepper and salt, then pour the olive oil mixture over and mix to thoroughly coat the leaves.
- Put water in a pot and bring to a full boil, then take the egg and boil it for 1 minute; remove, crack the shell, and drop it into the salad.
- Sprinkle the lemon juice over the egg in the salad and then gently stir the egg into the leaves- it will come to have a creamy appearance.
- Presentation: when ready to serve the salad, sprinkle the Parmesan cheese over it and then the croutons, then toss lightly to mix and serve immediately.
- Great with garlic bread!
STEAK DIANE FROM A TREASURY OF GREAT RECIPES BY VINCENT PRICE
I have mentioned on this site that my Mother was a French Pastry chef at one of the few 5 star restaurants in the Chicago area in the 70's. I learned a lot from her. Especially my love for wonderful cookbooks, like Vincent and Mary Prices "A Treasury of Great Recipes". If you are a collector of fine cookbooks, this vintage book is a must have for the true connoisseur. This wonderful dish, Steak Diane is from the Famous Whitehall Club in Chicago. This dish is done table-side in the club, but not at my house! I have been making this recipe for years and years. It is always a home run and a sure fire way to impress even the fussiest.
Provided by kiwidutch
Categories Steak
Time 18m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat in small sauce pan 2 tablespoons of butter over medium-high heat.
- Add 4 tablespoons finely chopped Shallots and cook until lightly browned.
- Add 2 tablespoons Worcestershire and heat to bubbling, keeping the sauce hot.
- Heat 12 in skillet 6 tablespoons butter, when it begins to brown, add pounded steaks and cook for 3 minutes.
- Turn and cook 2 to 3 more minutes longer, or until done to taste.
- Transfer to a serving dish and sprinkle with salt and a generous amount of fresh ground pepper.
- Spread the shallot sauce over the steaks and sprinkle with fresh chopped parsley.
Nutrition Facts : Calories 770.7, Fat 61.9, SaturatedFat 29.7, Cholesterol 227.7, Sodium 206.6, Carbohydrate 3.4, Sugar 0.9, Protein 48.3
VINCENT PRICE'S PINEAPPLE NUT BREAD
This is a fantastic bread, really more of a cake, which comes from the cookbook actor Price wrote with his wife. As might be suspected, the Prices got this recipe direct from a resort hotel in Hawaii. The recipe makes two generous loaves.
Provided by Lorraine of AZ
Categories Quick Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Butter two 1-lb. loaf pans.
- Sift together the dry ingredients: flour, baking powder, soda, and salt. Stir in the chopped nuts. Set aside.
- In a mixing bowl, cream the butter with the brown sugar. Beat in the 2 eggs, one at a time, and continue to beat until mixture is smooth.
- Stir in half the flour-nut mixture. Stir in the crushed pineapple including the juice. Stir in the remaining flour-nut mixture and stir until well-blended.
- Divide the batter into the two prepared pans. Combine the topping ingredients. Sprinkle half of the topping over the batter in each pan. Bake in preheated oven for 50-60 minutes or until the bread tests done. Let cool for 5 minutes, then turn out on a rack to cool.
- NOTE: I find that when I turn out these loaves, much of the topping falls off. So I have started putting the topping in the middle of the loaves! I put approximately 1/4 of the batter in each pan, sprinkle 1/2 of the topping into each pan and top with another 1/4 of the batter.
Nutrition Facts : Calories 2702.7, Fat 118.1, SaturatedFat 35.9, Cholesterol 303.1, Sodium 2595.4, Carbohydrate 390.6, Fiber 17.1, Sugar 208, Protein 38.3
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