Pollo Alla Cacciatora | A simple, delicious supper dish from Vincent and Mary Price’s A Treasury of Great Recipes

A Treasury of Great RecipesVincent and Mary Price’s A Treasury of Great Recipes is packed with amazing dishes from around the globe, but the one I return to time again is a recipe for Pollo Alla Cacciatora (Chicken Hunter’s Style with Noodles), which they picked up from the famed Royal Danieli luxury hotel in Venice, Italy.

It’s amazingly simple to prepare, using the kind of ingredients that are always plentiful in my kitchen, and it tastes delicious (and at a fraction of the cost of what it probably goes for at the Danieli).

Now, the recipe does call for noodles, but as pasta is never served together with a dish like this, I usually opt for steamed rice. It also recommends using polenta, which I had never tried before – but the results (after a fun and tasty trial) speak for themselves. Check out the photo and recipe below. In the meantime, happy cooking…

Pollo Alla Cacciatora (Chicken Hunter’s Style with Noodles)

SERVES 6
chickens
olive oil
butter
onions
Green pepper
garlic
dried basil
stewed t0matoes
noodles

‘Every little Italian restaurant in the United States features its “chicken cacciatora,” but it is far from being the most popular, or even the most typical, dish in Italy. At the Royal Danieli this chicken in its spicy sauce is served with noodles, as in this recipe, or with polenta, cornmeal mush, that has been cut into slices and fried in olive oil. It’s good either way. The real secret of this recipe’s excellence is the red wine added for the last bit of cooking. That’s the master touch.’ VINCENT PRICE

1 Saute: 2 chickens, about 3 pounds cook over low heat for 20 minutes, stir- each, cut into serving portions, in 4 tablespoons olive oil and 1/2 cup butter for about 10 minutes, or until golden brown on all sides.

2 Add: 2 cups finely chopped onion, 1 green pepper, chopped, 4 cloves garlic, minced, 1/2 teaspoon dried basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cook for 5 minutes, or until onion is transparent.

3 Add: 1 cup stewed tomatoes and stir to mix. Bring to a boil, cover, and ring occasionally.

4 Add: 1/2 cup dry red wine and simmer for 10 minutes longer.

5 While the chicken is cooking, cook: 8 ounces noodles in a pot of rapidly
boiling salted water for 8 to 10 minutes, or according to package directions. Drain.

PRESENTATION
Serve the chicken and sauce over the hot cooked noodles, or better yet, with slices of fried polenta (see below for recipe).

POLLO ALIA CACCIATORA (Chicken Hunter s Style with Noodles)Fried Polenta Slices

Ingredients
1 quart water
1 cup polenta
2 tablespoons unsalted butter, plus more for frying
1/2 cup (1 1/2 ounces) freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper
Olive oil for frying

How to Make It
Step 1: Lightly oil a 6-by-10-inch glass or ceramic dish.

Step 2: Bring the water to a boil in a large saucepan. Slowly whisk in the polenta. Cover and cook over low heat, whisking often, until thickened, about 10 minutes.

Step 3: Stir in the butter and cheese, season with salt and pepper and, while hot, pour into the dish. Let stand until room temperature and firm, about 30 minutes. Cover with plastic wrap and refrigerate overnight.

Step 4: Cut the polenta into 1-inch-thick slices. In a large non-stick skillet, melt butter in olive oil. Fry the polenta slices over moderate heat until golden brown and crisp, about 8 minutes per side. And you should get something resembling this…

 

 

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Silver Screen Suppers on… Cooking with Vincent Price

Recipe Corner

As well being an accomplished actor and an art expert and lecturer, Vincent Price was also passionate about food. As his daughter Victoria says in her lectures on her dad, ‘He loved to eat’.

PriceJacket.indd

Along with his second wife, Mary (Victoria’s mum), Vincent published the acclaimed gourmet tome, A Treasury of Great Recipes, in 1965, which brought together recipes collected from the kitchens of 35 American restaurants (including the Four Seasons, Galatoire’s and Locke-Ober) and eight European countries, plus several dozen of the Price’s own unpretentious favourites, including two for hot dogs. This glorious tome got a sumptuous reprint in 2015 by Dover Press.

ComeIn 1969, the couple also released their Come Into the Kitchen Cook Book, which was devoted to the heritage of American cuisine, from the early pioneer settlers to the Victorian era. This was reprinted many times, with different covers, as well as in a five-volume series which was retitled A National Treasury of Cookery.

Cooking Price Wise

In the six-part 1971 Thames TV series Cooking Price-Wise, Vincent invited viewers to ‘travel round the word using your cooker instead of a jet plane’, and shared his experiences of international cuisine, preparing such delicacies as Moroccan tajine, the American Ice Box Cake and Fish Fillets Noord Zee. These recipes and a host more were published in a paperback that is much sought-after today.

This page is dedicated to Vincent’s favourite recipes and is hosted by Jenny Hammerton, who runs the Silver Screen Suppers website. Just click on the recipe title, where you will be taken to the host page.

Vincent Price’s Bounty of Paradise Party: Sampling the delights from Vincent’s International Cooking Course LP
Cooking Price-Wise – Fish Fillets Noord Zee: Try Vincent’s Dutch delicacy


All around the world, people love eating and drinking like Vincent Price, here’s a round up of links to other blog posts that celebrate Vincent’s favourite recipes.

Treasury • An appreciation of Vincent’s food writing by Kimberly Lindbergs – In the Kitchen With Vincent Price http://moviemorlocks.com/2013/10/24/in-the-kitchen-with-vincent-price/ – includes the recipe for Souffle Pudding Pierre.

• Dr Bobb made Pineapple Nut Loaf and Poularde Pavillon (Chicken in Champagne Sauce) even crushing the mushrooms with a rolling pin as directed by Vincent – http://dbkitschen.blogspot.co.uk/2015/10/vincent-price-treasury-cookalong.html

A Slash and Dine Toast to Vincent Price includes the recipe and photographs of the Dark Mocha Cake made by Nicole and Megan – it looks delicious! http://www.brutalashell.com/2011/05/a-slash-dine-toast-to-vincent-price/

• Greg Swenson, author of the Recipes For Rebels James Dean cookbook wrote a great piece about Vincent’s love of Sardi’s restaurant and his post includes the recipe for Cheese Knots – http://www.recipes4rebels.com/?page_id=1031

Granny Pantries had a go at the Blueberry Muffins A La Postada and suggested adding a little vanilla to the recipe – http://granniepantries.blogspot.co.uk/2015/10/cooking-with-vincent-price.html

• Over at the Vincent Price Mania blog, two recipes were sampled. First, an all time top favourite in the Silver Screen Suppers Kitchen, Mexican Creamed Corn – https://vincentpricemania.wordpress.com/2015/10/29/the-treasury-cookalong-vincent-prices-mexican-creamed-corn/ Plus one I haven’t tried yet, Old Fashioned Bread Pudding – https://vincentpricemania.wordpress.com/2015/11/05/mary-and-vincent-prices-old-fashioned-bread-pudding/

• The lovely Annie at Kitchen Counter Culture turned to her battered and much loved Treasury for the Gateau Grand Marnier recipe – https://kitchencounterculture121.wordpress.com/2015/11/06/gat/

• Lauren from The Past On a Plate made Blueberry Muffins A La Postada and Ranch Eggs – what a lovely brunch! http://www.thepastonaplate.com/2015/11/brunch-with-vincent-price.html

• Miriam Figueras bravely tackled Souffle Au Grand Marnier with excellent results – http://cinemagratia.blogspot.co.uk/2015/11/vincent-price-treasury-cookalong.html

• Yinzerella from the superlative Dinner Is Served 1972 blog made Vincent Price’s Bloody Mary & Bookbinder’s Snapper Souphttps://dinnerisserved1972.com/2015/11/06/vincent-prices-bloody-mary-bookbinders-snapper-soup/

• Tracy of Tracy’s Vintage Corner made a delicious-looking Old Fashioned Bread Puddinghttps://tracysvintagecorner.files.wordpress.com/2015/10/20151023_153102-copy.jpg

• Super stylish blogger Ruth, from Mid-Century Menu made something I’ve wanted to try for ages, Crab Puffs – http://www.midcenturymenu.com/2015/11/crab-puffs-vincent-price-treasury-cookalong/

• In Canada, Lisa from Brain Meets Keys put together a spectacular brunch, trying out three recipes from the Treasury in one go! Blueberry Muffins a la Posada, Buckingham Eggs and Champignons Marie-Victoire http://www.brainmeetskeys.com/2015/11/vincent-pricetreasury-of-recipes50th.html

• Battenburg Belle took the Treasury all the way to France and made Caesar Salad, Sea Bream Biscay Style and Petits Pois a la Francaisehttp://www.battenburgbelle.com/another-day-another-cookalong/

• Taryn from Retro Food for Modern Times made Chicken in Champagne Sauce – http://retrofoodformoderntimes.com/2015/11/07/vincent-prices-chicken-in-champagne-sauce/ and Buckingham Eggs as a JAFFLE – http://retrofoodformoderntimes.com/2015/11/04/vincent-prices-buckingham-eggs-jaffle/


Cooking Price Wise_Ad_TVT_crop

• Nathalie Morris from the British Film Institute and yours truly demonstrate how to make Vincent Price Goulash

 


DISHES AND DRINKS FROM ADVERTISEMENTS FEATURING VINCENT’S RECOMMENDATIONS…

• Clara from Heritage Recipe Box rustled up a New Fashioned Cocktail https://heritagerecipebox.com/2015/11/01/nothing-scary-in-vincent-prices-cocktail/

 

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Sateh Babi | A touch of Indonesia from A Treasury of Great Recipes

In our ongoing test of tasty recipes from the cookbooks of Vincent Price, here’s a great summer BBQ treat, Sateh Babi (Skewered Pork), from the original Bali Restaurant in Amsterdam.

The BaliThe Bali restaurant in Amsterdam was famed for bring Indonesian cookery to the Netherlands, and this skewered pork recipe comes from that now closed establishment, and makes excellent use of the Javanese soy sauce ketjap benteng (although ketjap manis is a fine substitute). Best served with steamed rice and other rijsttafel (rice tables) dishes.

sateINGREDIENTS
Pork
Java soy sauce
Salt, pepper
Sugar
Cooking oil

METHOD
Cut: 1 pound lean tender pork into small cubes. Marinate the meat in: 1.3 cup Java soy sauce (ketjap benteng or ketjap manis) with 1 teaspoon salt, ¼ teaspoon pepper, and ½ tablespoon sugar for several hours, or overnight. The longer the better.

When ready to cook, thread the meat on short sticks, using about 4 cubes on each stick. Brush with cooking oil and broil 2/12 inches from heat for 20 minutes, turning frequently and basting with cooking oil.

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Pork Cutlets Escorial | Eat like a Spanish king with this classic dish from A Treasury of Great Recipes

PorK Cutlets Escorial | A Treasury of Great RecipesOn one of the sunny days that hit London recently, I got the chance to dine al fresco in the back garden. It was the perfect time to dip into Vincent and Mary Price’s A Treasury of Great Recipes for inspiration as to what to do with a number of pork shoulder medallions – and there I found Pork Cutlets Escorial.

This dish is tremendous, as is the Escorial’, wrote Vincent about the pork cutlet recipe that he got from a chef at the Palace Hotel in Madrid, which is named after Philip II’s ‘gloomy old palace and monastery’ – just the sort of place that would suit our favourite Gothic horror star.

799px-VistaescorialThis dish is incredibly easy to make, and the fusion of olives, cream and Brown sauce was winner. I did, however, leave out the glacéed chestnut (aka Marrons glacés) as they were out of season.

The recipe also calls for Mustard Fruits, which originated in Cremona, Lombardy, Italy and are made from unripe fruit preserved in a syrup that has been combined with mustard oil. As I didn’t have any, I substituted it with some homemade chutney that I had lurking in the back of a cupboard and it worked a treat.

INGREDIENTS
Pork cutlets
Dijon mustard
Salt, pepper
Butter
Flour
Mustard fruits
Dry white wine
Cream brown sauce
Large stuffed olives
Glacéed chestnuts

PORK CUTLETS
1 Rub: 4 pork cutlets with 1 teaspoon Dijon mustard each, and sprinkle with a little salt and some ground pepper.
2 In a skillet heat: 2 tablespoons butter in it sauté the pork cutlets for 5 minutes on each side, or until brown. Reduce heat and cook slowly for 5 minutes. Transfer cutlets to warm dish and keep warm.

PorK Cutlets Escorial | A Treasury of Great Recipes

SAUCE
1 Discard all but 1-tablespoon drippings in pan.
2 Add to pan: 1-tablespoon flour and cook, stirring, for 1 minute.
3 Add: 1 cup dry white wine, bring to rapid boil and boil briskly, stirring constantly, for 2 minutes.
4 Stir in: ½ cup cream, 3 tablespoons brown sauce [I used HP Sauce], 8 large stuffed olives, finely chopped, and 4 glacéed chestnuts.
5 Return pork cutlets to sauce and simmer for 3 minutes.
6 In a small pan heat: 6 tablespoons finely chopped mustard fruits in their syrup.

PRESENTATION
Transfer cutlets to warm serving dish, cover with sauce and top each cutlets with a glacéed chestnut. Drain the chopped mustard fruits and sprinkle on top.

 

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