COMING SOON! Supper with the Stars – a new cookbook hosted by Vincent Price

From Vincent Price Legacy UK curator Peter Fuller & Silver Screen Suppers’ Jenny Hammerton comes…

SUPPER WITH THE STARS * A fantastic new cookbook fusing film legends and food * Hosted by Vincent Price

Dine, sup and cook-a-long with Vincent Price and his legendary Co*Stars every week of the year.

Enjoy the meal and watch the classic Vincent Price movie at the same time.

Illustrations by Ben Wickey

Introduction by Victoria Price

BE THE FIRST TO KNOW ABOUT OUR UPCOMING PUBLICATION PLANS
FOR SUPPER WITH THE STARS!

CLICK ON THIS LINK TO SIGN UP!!

COOKBOOK HIGHLIGHTS

  • 52 recipes from the kitchens of Vincent Price’s Co*Stars paired with 52 recipes selected from his iconic cookbooks
  • 52 films from Vincent Price’s extensive big-screen career
  • 52 insightful biographies and film reviews, with fun facts and trivia
  • Full-colour galleries featuring poster art and rare stills
  • Extra Helpings chapter featuring hints, tips and more recipes
  • Beverages chapter
  • Conversion chart
  • A-Z glossary
  • Introduction from Victoria Price
RECIPES FOR COOKS OF ALL ABILITIES
  • Easy-to-make instructions
  • Great for both novices and the kitchen-adventurous alike
  • Breakfast, lunch, dinner and party ideas
  • Helpful culinary conversion chart
  • Kitchen tested by Vincent Price fans & foodies from around the world
A VINCENT PRICE CULINARY JOURNEY
  • Host a Vincent Price movie night and dinner
  • Over 100 recipes tested, reviewed and updated for the modern palate
  • Each Co*Star dish expertly paired with one of Vincent Price’s recipes
  • PLUS Vincent Price movie-themed cocktails, drinks and more
COME INTO THE KITCHEN

Hollywood Icons: Bette Davis, Henry Fonda, Lillian Gish, Robert Mitchum, Ronald Colman
Hollywood Beauties: Anne Francis, Ava Gardner, Gene Tierney, Jane Russell, Lana Turner
Horror Legends: Basil Rathbone, Boris Karloff, John Carradine, Lon Chaney Jr, Peter Cushing, Peter Lorre
Hollywood Heavyweights: Charlton Heston, Charles Bronson, Dana Andrews, Victor Mature
British Greats: Diana Rigg, Ian Ogilvy, Jane Asher
Comedy Greats: Groucho Marx, Terry-Thomas
Plus The King — Elvis Presley
…and many more

FUN FACTS AND TRIVIA
  • 52 extensive biographies of Hollywood and British cinema legends
  • 52 comprehensive film reviews

THE FILMS

  • A selection of classics ranging from Service de Luxe (1938) to Edward Scissorhands (1990)
  • Includes film noir, comedy, thriller and drama favourites such as Laura (1944), Champagne for Caesar (1950), Shock (1946), Dragonwyck (1946)  and The Whales of August (1987)
  • PLUS 20 years of chills and thrills: From House of Wax (1953) to Theatre of Blood (1973)

BE THE FIRST TO KNOW ABOUT OUR UPCOMING PUBLICATION PLANS
FOR SUPPER WITH THE STARS!

CLICK ON THIS LINK TO SIGN UP!!

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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
Jaime served up Spanish beans
Michele prepared some fruit-filled French Toast Santa Fe
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

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.

SIGN UP HERE

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

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Cooking With Columbo | The Johnny Cash Chili Bowl Cook-along

Cooking with Columbo20 February marks the 50th anniversary of Prescription Murder – the first pilot episode of Columbo, the US murder mystery series starring Peter Falk as the raincoat-wearing sleuth that ended up running for 10 seasons until 2004. And what better way to celebrate than with the launch of a fantastic new culinary tome from Silver Screen Suppers’ Jenny Hammerton, the author of the Cooking with Joan Crawford Cookbook.

Cooking with Columbo: Suppers with the Shambling Sleuth is a treasury of 100 recipes, collected from Peter and his many co-stars, served up episode by episode alongside a selection of tasty side dishes and kitchen tested tips.

To accompany the book’s release, Jenny has been hosting the Columbo Bowl Chili Cook-Along (which ends on 20 February and everyone is invited to join in so check it out here), in which foodie fans are whipping up a chili dish based on a recipe by country and western star Johnny Cash (he was the guest in the 1974 episode Swan Song).

Chili was a big favourite of Columbo’s; although he got quite the surprise when Johnny’s version in the episode turned out to be made from squirrel meat. Thankfully Jenny asked everyone to either use beef (or try out the vegetarian version) for the cook-along. I opted for the former and you can see the results that I made live for the cook-along in the video below. Plus, I’ve included the recipe at the bottom on this post.

So what’s the Vincent Price link? Well, not only was Vinnie a big foodie himself (and the author of a number of cookbooks), he was also one of the many guest stars and appeared in Lovely But Lethal alongside Vera Miles, whose recipe appears in the book. Jenny has kindly provided that extract and I’ll be doing a post real soon.

In the meantime, here’s Johnny’s Chili recipe – and as it calls for beer as one of the ingredients, I have of course used a bottle of Hopdaemon’s Vincent Price Ale: Black Cat.

Johnny Cash ChiliJohnny Cash’s Chili
1 lb / 450g ground/minced venison (if available) or ground/minced beef (chuck or sirloin)
1/2 lb / 225g venison steaks (if available) or beef steaks, such as sirloin, or a rump roast, cut into bite-sized pieces
1 large onion, finely chopped
1 and 1/2 cloves of garlic, peeled and chopped
1 tablespoon canola/rapeseed oil
24 oz / 680g canned tomatoes
1 large green bell pepper
1/2 large red bell pepper
2.5 jalapeño peppers (optional)
1/2 habanero pepper (optional)
1 packet McCormick’s Mild Chili Seasoning Mix (or your favorite brand)
Salt and pepper
1/4 cup / 32g chili powder (New Mexico chili powder if available)
1/6 cup / 21g cumin
1/2 tablespoon sage
3/4 teaspoon oregano
1/2 tablespoon cayenne pepper
15 oz / 400g can black beans, drained
15 oz / 400g can pinto beans, drained
15 oz / 400g can chili beans/kidney beans in chili sauce
12 oz / 340g can kidney beans, drained*
6 oz / 170ml beer
1/8 cup / 25g sugar
A handful of self-rising cornmeal*

In a large pot, heat the oil over medium-high heat. Brown the steak in the oil in batches, draining off some of the fat if necessary. Remove from the heat and set aside. In a separate frying pan, brown the ground meat over medium-high heat. Drain off the fat and set meat aside.

With the oil remaining in the pot, brown half the onions and garlic over medium heat until they are caramelized. Now add the well-drained ground beef and steak. Stir and heat it all up. Add the cans of tomatoes, the bell peppers, hot peppers (if using), and the remainder of the onions and garlic. Heat to a brisk simmer, stirring often.

John Carter Cash says that his dad would normally add the spices in the following order, first the chili packet, followed by some salt and black pepper, chili powder, cumin, sage, oregano, and cayenne pepper. John advises tasting the chili and once the spicing it is to your liking, drain the cans of beans and add to the mixture. Now taste again, as the beans mellow the flavor of the chili. Once the chili is to your taste, pour in the bottle of beer. Stir well. Cover and simmer for at least 30 minutes, stirring occasionally. Add sugar to your taste. Simmer, covered, for at least another 30 minutes, making sure to stir so the chili does not burn. Now add the cornmeal and stir in.

* If self-rising cornmeal is unavailable, you can make it yourself. Just combine 1 cup / 120g of cornmeal, 1/3 cup / 40g all-purpose/plain flour, 1 & 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt. Put the leftover mix in a sealed container and save for your next batch of Johnny Cash chili.
Serves 6

 

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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• 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

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