A Treasury of Great Recipes – Vincent Price Legacy UK

No jacket required | Our Virtual Cook-up was a taste sensation

Over the past three weeks Victoria and myself have been hosting weekly interactive Q&A’s via zoom and our latest saw us celebrating Vincent’s culinary legacy with over 40 fans tuning in from all around North America and the UK. It was another great success with cooking, clips, cocktails and chat being the menu de jour.

The different time zones meant some attendees where making brunch, others lunch, while in the UK, it was dinner time – and everyone got into the spirit sourcing their inspiration from Vincent and Mary Price’s three classic cookbooks: A Treasury of Great Recipes, Come Into the Kitchen and Cooking Price-Wise. Here’s just a sample of what was dished up.

*Stateside, Sara crafted her own hibiscus and mezcal cocktail: Masque of the Red Death*

*Jaime prepared blueberry muffins, banana bread (no nuts) and iced coffee*

David whipped up some of Luchow’s German pancakes and as Vincent always did himself, gave the first one to his dog

*Clayton enjoyed Steak Diane and Mousse au Chocolat*

Britt’s mouthwatering contribution was Steak au Poivre, Champignon grille Marie Victoire and one of Victoria’s favourites – wilted spinach salad

*Michele prepared some fruit-filled French Toast Santa Fe*

Don and birthday girl Mary Kay whipped up some Blue Cheese salad dressing, *Tour d’Argent’s Soufflé au Grand Mariner* and Cannelloni alla Passetto

*Over in the UK, Chris and Pippa made a boozy trifle*

*Sarah made a very meaty spaghetti bolognese*

*Selene served up moussaka but with a Keto kink*, while we all enjoyed a rare never-before-seen clip from Vincent’s 1971 TV show, Cooking Price-Wise

*Jenny, my collaborator on the forthcoming Co*Star Cookbook, made Cannelloni alla Passetto*

*And I did Sweet and Hot Chicken, and one of my favourites – Banana Nut Cake*

Our next session takes place on Sunday 17 May (8pm BST), where the theme will be art and collecting – so show us your art, tats and the pieces that inspire you, plus will have clips and a discussion on Vincent’s lifelong passion for the visual arts. SIGN UP HERE

Then, on Sunday 31 May (9pm BST), we celebrate the birthdays of Vincent, Christopher Lee and Peter Cushing. Just watch the film beforehand and then join in our Q&A session about their friendships and collaborations on film, TV and even radio.

Here’s the link to the film: https://www.dailymotion.com/video/x1x6uxh

Vincent Price’s scrumptious Banana Nut Bread

Have you, like me, been letting your bananas get a little too ripe lately? Well don’t throw them away as I’ve got another tasty recipe from Mary and Vincent Price’s A Treasury of Great Recipes cookbook – Banana Nut Bread. It really is so simple to make and you can scoff a slice or two for breakfast, morning or afternoon tea, or even as a late-night snack.

Here’s how to make it and at the end of the post, there’s a video of me making it. Hope you enjoy!

INGREDIENTS
Butter
Sugar
All-purpose flour
Baking soda
Salt
Bananas
Walnuts

METHOD
1. Preheat oven to moderate (350F/4).

2. Cream together until lights: 1/2 cup (113g) butter and 1 cup (200g) sugar.

3. Beat in 2 eggs.

4. Sift together 2 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Stir into butter-sugar mixture, blending well.

5. Stir in 1 cup mashed ripe bananas and 1/2 cup (40g) chopped walnuts.

2. Spoon batter into a well buttered 1-pound bread tin (9 1/2 x 5 1/2 x 2 3/4) and bake in moderate over for 1 hour, or until loaf tests done.

7. Cool for 5 minutes, then turn out on rack to cool completely.

MY TIPS
When creaming the butter and sugar, ensure the butter is at room temperature to ensure a smooth mixture. Sometimes I cheat and put the butter in the microwave for 1min using the quick defrost setting. Just don’t let it turn to liquid.

As for the eggs, I always take them out of the fridge a couple of house before using them. Like the butter, they work best at room temperature. I also lightly beat them separately before folding them gently into the mixture. This helps with the rise of the loaf I suspect.

If you don’t have any walnuts around, try toasted almonds or cashews (40g) or even chia seeds (1tsp).

As for the bananas – the riper then better I say. And rather than waste them if you have more than 1 cup mashed, just throw the whole lot in and give the baking an extra few minutes. Just so long as you knife comes out clean you will be OK.

Looking pretty sad, but look what they can become (below)…

MY VERDICT
A winner! This has become a firm favourite in my household, and we are now making it once a week. Great toasted with some butter and jam.

Here’s a demo of how to make this delicious dish from scratch.

Vincent Price’s Pasticcio di polenta – a rich, but simple lockdown larder recipe

As we are all in lockdown mode at the moment, I’ve been trying to avoid heading out to the shops as much as possible and so am relying on what’s in my kitchen cupboards to rustle up some tasty dishes with the minimum amount of ingredients and fuss.

Well, I found some leftover cornmeal (AKA polenta) that I had bought to make a lemon drizzle cake ages ago and decided that would be my key ingredient. OK, the expiry date was 2014!!!!, but I was not going to throw it out. Now what to make?

My go-to…. Mary and Vincent Price’s A Treasury of Great Recipes

My go-to book is Mary and Vincent Price’s A Treasury of Great Recipes which was first published in 1965, and got a 50th anniversary reprint in 2015. I have tried quite a few now (check them out in the Cooking with Vincent and his Co*Stars section of this website), and I found one that seemed not to elaborate and required just some basic ingredients: Pasticcio Di Polenta – or Cornmeal with Mushrooms.

INGREDIENTS
Yellow cornmeal
Salt
Butter (I used unsalted)
Bread crumbs (I used panko)
Mushrooms (I used chestnut)
Cream, (I used double)
Parmesan cheese, grated

POLENTA
Vincent and Mary’s method of making polenta required a double boiler, which I do not have. So I used two saucepans. Also there was no amount given as to how much cornmeal to add to the quart of water, so I just made a guess (it worked I think).

Firstly, I brought the water (3 UK cups) to the boil, added salt, then gradually mixed in the polenta (I used 2 cups as I wanted to use up what I had left in the packet), and stir quickly.

Once it had thickened (which was very quick), I placed the saucepan on top of another one half filled with boiling water, covered it, and left it to simmer for 2 hours.

Then I poured it into a casserole dish (there was too much mixture for a loaf shape dish, which is in the original recipe) and chilled it overnight.

PASTICCIO
1. Preheat oven to moderate (350/4).
2. Turn out chilled polenta and slice it into 3 horizontal layers.
3. Butter the baking dish and sprinkle with 2 tablespoons of bread crumbs.
4. Place a sliced layer of polenta on bottom of dish. Dot with 1 tablespoon butter. Cover with: 1/2 cup sliced mushroom caps and 3 tablespoons cream. Sprinkle with: 1 tablespoon grated parmesan.
5. Do the same with the second slice.
6. Put last slice on top. Dot with 1 tablespoon butter and sprinkle with 1 tablespoons grated parmesan. Cover and bake 1 1/2hours in a moderate oven.

Not the most even of horizontal slices are they?

I used two mushroom caps for each layer. *Top tip: there’s no need to waste those leftover mushroom stalks, keep them for use in a stir fry or soup*

MY VERDICT
Delicious with a capital D and It didn’t matter that the cornmeal was four years past its expiry date. Although in retrospect I think a loaf tin would have given me extra thickness so as to cut the three slices more evenly.

Now what also attracted me to making polenta, was that it is very versatile. I’ve already made chips (which went very well with the homemade strawberry and chilli jam that I had made a few days ago with some strawberries that were just about to go off), and I shall next try Vincent’s suggesting of frying some slices, then wrapping them in bacon and baking them until golden brown and crisp. I’ve also found another packet of cornmeal, so I think I’m going to whip up some muffins next.

These polenta crisps were light and crispy.

Here’s the actual recipe (with my notes) from A Treasury of Great Recipes

This classic culinary tome got a 50th Anniversary reprint in 2015

Vincent and Mary Price’s Steak Au Poivre | Probably the best steak recipe ever!

Having tried four of the 10 steak recipes in Vincent and Mary Price’s A Treasury of Great Recipes, the one I keep coming back to is Steak Au Poivre (Black Pepper Steak). OMG! I’m salivating just at the mention of it.

‘If you think, as I do, that black pepper and rare beef make beautiful music together, then you will like this steak recipe too. We learned it in Chicago from friends who had brought it back from France in this stockyard city must be especially alert to new ways of preparing beef. This one is a winner.’ VINCENT PRICE

Steak Au Poivre (Black Pepper Steak)

INGREDIENTS
sirloin steak
dry white wine
brandy (optional)
butter
cooking oil
watercress

METHOD
1 Wipe with a damp cloth: a 1 1/4-inch sirloin steak (3 pounds). Dry carefully.

2 Coarsely crush: 2 tablespoons peppercorns. (Use a mortar and pestle or a potato masher.)

3 Pound crushed pepper into both sides of the steak, smacking it in with flat side of a cleaver or the potato masher. Steak should be quite thickly covered. Let stand for 2 hours.

4 In a heavy skillet heat: 1 tablespoon butter and 1 teaspoon cooking oil. (This mixture can get hotter without burning strain it if you want the loose bits of than butter alone.)

5 Over high heat sear steak quickly on peppercorns both sides. Cook 5 minutes on each side.

6 Remove steak to a hot platter.

7 Stir into pan: 2/3 cup dry white wine and 1 tablespoon brandy (optional). Boil wine rapidly for 2 minutes, scraping up brown meat drippings at bottom of pan.

8 Remove from heat and swirl in: 2 tablespoons butter.

PRESENTATION
Strain the sauce over the steak (or don’t strain it if you want the loose bits of pepper too) and garnish with watercress.

VERDICT
My go-to steak recipe at the moment. It’s simply, hugely flavoursome (the aroma of the searing black pepper is quite something) and truly honours the produce – with my choice cut being fillet. You also get quite alot of sauce out of this, which you can keep refrigerated for 2 days.

Steak Au Poivre (Black Pepper Steak)

Hôtel de la Poste’s Steak Chevillot | Four steps to steak heaven

In my quest to try out all the steak recipes in Vincent and Mary Price’s A Treasury of Great Recipes, here’s a look at Hôtel’s de la Poste’s Steak Chevillot.

‘At the heart of one of the richest wine-growing regions of Burgundy is the medieval city of Beaune. Here, every autumn after the grape harvest, a famous wine auction is held in the courtyard of the ancient hospital for the poor. The Hospices de Beaune has been housing the poor for more than 500 years on the proceeds of the great vineyards which it owns. It also owns a fine painting by Roger van der Weyden, among other treasures, and this handsome Gothic building remains one of the unfor- getable pleasures of our visit to Beaune. The other is the Hôtel de la Poste. I would trade you every chromium plated motel in the United States for one such French inn. This one stands on the Street of the Cask-Makers after all, wine Beaune’s chief industry It’s present owner and chef, Marc Chevillot, is the grandson of the founder the hotel. Like his grandfather and his father before him, young Chevillot is a wine dealer as well as a gifted chef. He started as a kitchen apprentice in his father’s kitchen, and later was employed by the incom parable Fernand Point at La Pyramide. When you sit down to a meal at the Hôtel de la Poste, what you get is a distillation of a long tradition of fine wines food, and the realization that great cooking doesn’t just come about overnight. Out of respect for our amateur standing, however, M. gave us some recipes which are excellent without being at all difficult to follow – one of which is Steak Chevillot ’ VINCENT PRICE

STEAK CHEVILLOT

INGREDIENTS
Butter
fillets of beef
shallots
red Burgundy
flour
marrow bones (optional)

‘The French prefer their steaks small and sautéed in a rather than large and broiled as we usually prepare them here. For four people or fewer this steak, Chef Chevillot prepares and we find it a perfect chafing dish recipe’ VINCENT PRICE

STEAK
In skillet heat: 1 tablespoon butter and in it cook over high heat 4 fillets of beef, each 1 ½ inches thick, for about 4 minutes on each side, or until browned and done to taste. Remove fillets to warm serving platter and keep warm. Drain fat from skillet and return skillet to moderate heat.

SAUCE
1) Add: ½ tablespoon butter and 1 tablespoon minced shallots and cook for 30 seconds.

2) Add: ½ cup Burgundy and cook until wine is reduced to about half its quantity.

3) Stir in: 1 teaspoon flour and mixed to a smooth paste with 1 teaspoon butter and cook, stirring, for 30 seconds.

4) Swirl in: 1 tablespoon butter and when butter is melted, add: 2 tablespoons Burgundy.

PRESENTATION
Spoon 2 tablespoons of the sauce over each fillet, and serve immediately. If desired, top each fillet with a slice of poached beef marrow.

MY VERDICT
Four easy steps to steak heaven. And here’s the result…

The Whitehall Club’s Steak Diane | The 1970s classic that needs no reinvention

My latest adventure trying out the steak recipes in Vincent and Mary Price’s A Treasury of Great Recipes led me to a 1970s classic, Steak Diane, and this one comes from Chicago’s The Whitehall Club.

‘Chicago has been a long time living down the label pinned on it by Carl Sandburg-“Hog Butcher for the World.” The stockyards aren’t what they used to be, but meats and steaks are still superlative in this town, and a new dimension has been added gastronomically. There are now many wonderful restaurants here with fantastically varied cuisines, a few of them so popular that they have become private clubs in order to limit the crowds The best, I would say, is The Whitehall Club, one of the few American taurants ever mentioned in that Who’s Who of French gastron Guide Michelin. Elegantly paneled, and decorated with an antique wallpaper like the one used in Sacher’s in Vienna, the room manages to seem private and intimate even when it is jammed. The host-owners are the Keller brothers, Sidney and Will, men of many enterprises, but with none so close to their hearts as this excellent eating club. They and their staff not only love good food, they love sharing its secrets with other interested gastronomes Aside from some marvelous recipes, the Whitehall staff also gave me a few good cooking tips, which I happily pass on to you. Their chef’s big secret is to use shallots in everything requiring garlic or onion, except for salad. Don’t overdo any flavor use herbs and spices sparingly to let the flavor of the original food come through. And don’t overcook or again you will lose the flavor of the original Their recipe for good co Two cups care, one heaping teaspoonful of imagination and generous dashes of subtle Result? Some of the most delicious food we’ve ever eaten anywhere.’ VINCENT PRICE

Steak Diane

INGREDIENTS
sirloin steaks
butter
shallots
Worcestershire sauce
salt, pepper
parsley

‘Usually in Chicago you are brought enormous, thick steaks that all but come to the table wearing the blue ribbon of the steer that they were part of. So for a change it was pleasant to be served a steak that had been pounded thin and was cooked quickly at the table in a chafing dish. The Whitehall Club’s maitre d’hôtel did the steaks and their sauce so deftly and rapidly, I couldn’t wait to get home and try it myself. It really does go 1-2-3, and tastes marvelous.’ VINCENT PRICE

1 Put: 4 sirloin steaks, each about 6 ounces, between pieces of waxed paper and pound to a 1/3-inch thickness.

2 Heat in small saucepan: 2 tablespoons butter.

3 Add: 4 tablespoons finely chopped shallots and cook until shallots are lightly browned. Add: 2 tablespoons Worcestershire sauce and heat to bubbling. Keep the sauce hot.

4 Heat in 12-inch skillet or chafing dish: 6 tablespoons butter. When it begins to brown, add steaks and cook for 3 minutes. Turn and cook for 2 to 3 minutes longer, or until done to taste. Transfer to a serving dish and sprinkle with salt and a generous amount of freshly ground pepper.

PRESENTATION
Spread the shallot sauce over the steaks and sprinkle with chopped parsley.

MY VERDICT
Again, this is a very simple dish and one you can master after a few tries, but it does require a good cut of beef, like a fillet. I tried it with rib eye and it came out chewy the first time. Also, you need to get the balance right with the Worcestershire and butter, as it can come out a tad vinegary. Oh, and the perfect song for this dish just has to be Fleetwood Mac’s Oh, Diane:

Steak Moutarde Flambé | A true classic from Copenhagen’s famed Belle Terrasse

A juicy steak is one of life’s greatest pleasures (unless you’re vegan – and there’s nothing wrong with being vegan). But it’s also a bugger to get right. My mother (bless her) always turned them into leather straps or stewed them to bland tastelessness, so I’m always looking for the perfect steak recipe: and one that honours the meat.

So my challenge is to explore all of the steak recipes in Vincent and Mary Price’s acclaimed tome, A Treasury of Great Recipes. There are 10, but I won’t be trying the three Tartar ones as they are far to rare for me. This recipe comes from the Belle Terrasse in Copenhagen’s Tivoli Gardens (alas now closed).

Steak Moutarde Flambé
‘We are inclined to think that nowhere else in the world is there beef the equal of ours. But in Denmark the beef raised on their rich farm and grazing lands is superlative, their dairy products without peer. In this recipe, rich Danish beef is prepared with a mustard sauce that utilizes the thick, heavy cream-both sweet and sour-for which the country is famous. By flaming the beef with cognac, all of the juices and flavorings are sealed into the meat, and all the wonderful brownings in the pan are loosened to become part of the sauce. At Belle Terrasse these steaks were served with French fried potatoes and a cool, crisp salad. An unbeatable combination.’ VINCENT PRICE

Ingredients
beef fillet
butter
salt, pepper
rosemary
sage
cognac
Dijon mustard
mild mustard
sour cream
cream
rose paprika

1) In skillet heat: 1 tablespoon butter, saute over high heat: 4 fillets of beef, 1/2 inches thick, for 4 minutes. Turn and sprinkle with: salt, coarsely sage ground pepper, 1/4 teaspoon rosemary and 1/2 teaspoon crumbled sage leaves. Cook to desired degree of doneness (4 to 5 minutes per side for rare).

2) Pour off excess fat from pan and cream sprinkle fillets with: 1/4 cup cognac. Ignite the cognac and when the flame burns out, transfer fillets to a warm serving platter and keep warm.

3) To skillet add: 4 teaspoons Dijon mustard, 4 teaspoons mild brown or
herb-flavored mustard, and 1/4 teaspoon rose paprika. Combine: 2 tablespoons commercial sour cream and 1/2 cup cream and stir into mustard in skillet. Cook, stirring, for 1 minute. Pour the sauce over the fillets and serve.

MY VERDICT
Simply delicious: and I think it’s the herbs that really lifts the dish; plus I love mustard so the sauce is a winner. I’ve also tried using just the sour cream, and replaced the cognac with the less expensive French Brandy, and works a treat. Oh, I just love the kitchen theatre ingniting the spirit. But watch out you don’t singe anything. There’s also that sense of satisfaction that you have just knocked up a restaurant-quality dish at a fraction of the price – but don’t scrimp on the beef. Get it organic and use the best cut: fillet.

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

Vincent 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).

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…

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.

Come In 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 • 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

• Granny Pantries had a go at the Blueberry Muffins A La Posada and suggested adding a little vanilla to the recipe.

• 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. Plus one I haven’t tried yet, 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

• Lauren from The Past On a Plate made Blueberry Muffins A La Posada and Ranch Eggs – what a lovely brunch!

• Miriam Figueras bravely tackled Souffle Au Grand Marnier with excellent results.

• Yinzerella from the superlative Dinner Is Served 1972 blog made Vincent Price’s Bloody Mary & Bookbinder’s Snapper Soup.

• Super stylish blogger Ruth, from Mid-Century Menu made something I’ve wanted to try for ages, Crab Puffs.

• 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

• Battenburg Belle took the Treasury all the way to France and made Caesar Salad, Sea Bream Biscay Style and Petits Pois a la Francaise

• Taryn from Retro Food for Modern Times made Chicken in Champagne Sauce and Buckingham Eggs as a JAFFLE.

Cooking Price Wise_Ad_TVT_crop

• Nathalie Morris from the British Film Institute and Silver Screen Supper Jenny Hammerton 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

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 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.

sate INGREDIENTS
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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