If We Could Turn Back Time (Dinner Edition)

This is the second part in the series if we could turn back time.

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If We Could Turn Back Time (Dinner Edition)

Nikita Raman, Reporter

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As may already know this is part two in “if we could turn back time.” In the last edition, we learned about different desserts that we still eat today but have been here for a long time. Now I hope to learn about different types of dinners that they used to eat in the past.

Chicken A La King:

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3 cups milk
  • 1 1/2 teaspoons chicken base
  • 1/3 cup sour cream (or Greek yogurt)
  • 2 tablespoons heavy cream
  • 2 cups cooked chicken, cubed or shredded
  • 1 cup frozen peas
  • 1/3 cup toasted slivered almonds
  • 1 tablespoon chopped chives for garnish (optional)

Instructions

  1. In a large pot, melt butter over medium-high heat. Whisk in flour and allow to bubble and brown for a few minutes. Slowly whisk in the milk and chicken base.
  2. Stir frequently until the white sauce begins to simmer, and thicken slightly.
  3. Turn the heat down to medium-low, and stir in sour cream and heavy cream and chicken.
  4. Allow simmering for 20 minutes, stirring occasionally. Then add in frozen peas, and toasted slivered almonds. To toast almonds, pour them into a small dry saucepan over medium high heat, stirring frequently until they are light golden brown. Watch carefully!
  5. Simmer on low for a few more minutes until the peas are warmed through.
  6. Serve over warm biscuits, or in puff pastry shells and garnish with chives if desired.

Aged Cheddar and Pilsner Fondue:

Ingredients

  • 1pound aged cheddar cheese, shredded (the older the cheese, the better!)
  • 1tablespoon cornstarch, slightly rounded
  • 1pinch chili powder
  • 1pinch paprika
  • 1pinch cayenne
  • 1 1/2teaspoons mustard powder
  • 2tablespoons butter
  • 2cloves of garlic, peeled and minced
  • 1medium shallot, minced (or a small onion)
  • 1cup pilsner or favorite ale
  • 2teaspoons Worcestershire sauce (or to taste)
  • 1pinch Kosher salt and fresh ground pepper, to taste

Instructions

  1. Toss shredded cheddar in cornstarch, chili powder, paprika, cayenne, and mustard powder set aside.
  2. Heat butter in frying pan, then sauté garlic and shallots for 5 minutes. Be careful they do not brown or burn.
  3. Add the pilsner and Worcestershire sauce. Heat until simmering.
  4. Add the cheese, a little at a time until it’s all melted and stir to combine.
  5. Pour mixture into your chosen fondue pot and light according to your manufacturer’s instructions.

Dipping Suggestions

  1. To keep the apples from oxidizing after cutting them, submerge these into the water with a teaspoon of lemon juice.
  2. Bake or grill your sausage until cooked through, then slice into rounds.
  3. Cut your potatoes, broccoli, cauliflower, and shallots into large pieces. Leave your asparagus whole, or cut in half. Drizzle them with a small amount of oil and rub them with salt and pepper. Roast these at 375°F until cooked through but not too soft.
  4. Toast your sourdough cubes, or leave as is. Serve all of the above warm on a platter with fondue forks.

French onion dip with caramelized onions and greek yogurt:

Ingredients

  • 1/4 cupoil (olive or canola or rice bran)
  • 4medium yellow onions, finely chopped (about 4 cups)
  • Pinch of salt
  • 1large clove garlic, minced
  • 1 tablespoonWorcestershire sauce
  • 2 sprigsfresh thyme (optional)
  • 2 cupsplain Greek-style yogurt (either no-, low-, or full-fat)
  • Freshly ground black pepper
  • 1 teaspoonsalt (either table salt or homemade celery salt) or to taste.

Instructions

Add the oil and onions along with a big pinch of salt to a large sauté pan. Cook over medium heat, stirring frequently until onions caramelize into a deep brown color. This may take 15 minutes or more. You may need to add a splash of water or wine towards the end if the onions begin to burn.

When the onions are done, add the minced garlic and stir for several seconds until you can smell the garlic. Turn off the heat and stir in the Worcestershire sauce. Strip the leaves from the two sprigs of thyme and add to the onions. Let cool.

In a bowl, mix the cooled onions and the yogurt until blended. Stir in several turns of freshly ground black pepper. Taste for salt. If you are serving this with salted chips, be sure to use one for your final tasting so you can adjust accordingly.

Serve garnished with a sprig of thyme and surrounded by your dippers of choice (see below). This dip can be made a day in advance, kept well-covered in the refrigerator.