I recognized many of these recipes. To say that they are "forgotten" is quite a stretch! I'm sure many of these dishes are still commonly served today.
You can buy Chicken cordon bleu and Chicken Kyiv as well as Duck a l'orange ready prepared from the local butchers but also often in supermarkets as well.
He’s not saying they are forgotten he’s saying some of these great meals are not featured on high end restaurant menus. They are however, still popular with the home cook.
The West had its own SW version of Cottage Pie. Corn was swapped for peas, cumin was added, and cornbread batter was swapped for mashed potatoes. Tamale Pie. Didn't take long for it to become popular nationwide.
@@charliedavis8894 Sunset Publishing did a "favorite recipe" book and left out their Tamale Pie, saying it wasn't "authentic". They then published a mea culpa.
I just know that most of these dishes I had growing up, made through my “family years“ and I still would rather cook a nice meal at home for myself. I can get a beautiful porterhouse or a filet mignon have a salad and it is cheaper than ordering, for example chipotle seriously… Fees upon fees upon fees for delivery and lukewarm or cold food just don’t sit with me anymore. Cheers!
My husband made a wonderful duck. He'd roast it to crispy perfection then serve it with his homemade plum sauce drizzled over it. With a bake potato and fresh green beans, it was a feast for both the body and soul.
@@lienbijs1205 It was very tender and moist - I think he might have basted it with it's own drippings as it was roasting. Perhaps you could try again with another duck? Domesticated duck is better tasting I think that wild duck
My mom did . Most days we had gourmet meals . We were an Air Force family , my mother cooked all meals where we were stationed . Southern cooking, Japanese style , always had to impress Pop,'s CO.b
Absolute hogwash! Most of these were in Betty Crocker's and every other cookbook from the 50s-80s, and many still are today. I made most of these for the family by the time I was 15, and the recipes were even taught in Home Ec classes.
I still make many of these and made them for my children when they were growing up. These meals are hardly forgotten. Anyone who can cook can make them at home
My wife used to make Chicken Divan back in the mid 80's. We've since parted ways but this video has renewed my love for the dish. Thanks for a reminder of a forgotten comfort food.
We are 67 years old. Brought up in the 70’s. Know all these foods. We don’t eat out much cause the fast food and restaurants stink! We also love leftovers. Tastes better than the first day! Yum 😋
I used to buy bulk packs of frozen "Chicken Cordon Bleau" at Sams club. They were great even microwaved. And cheap! I make cottage pie from time to time, so good and so easy to make. I don't think they are forgotten. In fact i have had cottage pie in more than one restaurant.
All these dishes can be purchased ready made from either the local butcher or the supermarket butchery dept, they've never gone out of fashion. While shepherd's pie/cottage pie was traditionally made from the left over Sunday roast for Monday's dinner. Memories of mincing the cold meat so mum could make the pie for dinner that night, and they were served with the vegetables on the plate, NOT cooked in with the pie unless you had some cold leftovers from the Sunday dinner as well. The only fresh vege added was diced onion.
I was in the U.S. Navy and I went for a six month cruise aboard the U.S.S. THEODORE ROOSEVELT ( CVN - 71 ) in 1993 and we had a liberty call on two Greek islands : Rhodes and Corfu . On one of the Greek islands I had my first taste of Moussaka and it was delicious !
So funny, none of these seem out of date or forgotten to me. I enjoy them and make them today. Kinda classics that are staples, maybe not on menus like they used to be I’ll give you that but I can make a great Kiev or Dianne any day. Delicious. In fact none of these are forgotten. I understand a nostalgia aim for a video but every dish here is still being done both in homes and at restaurants. (And I agree with the other comment: at least pronounce words correctly. I cringed at some).
I am 65 and used to entertain frequently. Cooking was rather my passion. I happily recall making almost all of these dishes. I can remember veal marsala being one of my favorite offerings to slightly surprised dates when in my early 20s. Many of these other memories recall small dinner parties (those tended to be the best) for 6 or 8 with my husband. Bill had lived in Paris for about 4 years which was particularly compatible with my love of cooking.
As I student majoring in chemistry in the seventies, I paid the bills bussing and waiting tables in mostly high-end restaurants and hotels in Seattle. This is indeed a tour of the menus of the day, with a few "comfort food" diner items thrown in.
My mother was the head waitress at a fancy supper club for 30 yrs she would make fancy meals at home that they would serve there. When I was a kid she would make chickengordonblue once a yr at Xmas all the family would come for dinner because it would be the only time of yr she would make it and that they could get it now you can just buy it in the stores but back then it was truly special.
And it's not difficult to make at home - along with Shepherd's Pie and Eggplant or Veal Parmesan, and some of the others that are mostly a special sauce.
I remember a time when my family and I went to a restaurant when I was younger. The waitress came to take the orders. My brother got whatever. My mom and dad said they would have the Chicken Cordon Bleu and Au Gratin Potatoes. When I was asked, I said I don't want goddamn blue chicken and I don't want old rotten potatoes either , I will have a cheeseburger. My mom smacked my knuckles with a butter knife. True story.
I am/was a young adult from the 70's and Surf & Turf was ALWAYS a really GOOD steak and a lobster tail. The lobster was never served cooked in a cream sauce and dumped over a nice steak! They were always served as separate proteins that stood on their own flavor profiles. It wasn't until years later they ruined the name 'Surf & Turf' to include shrimp & some other cheap beef - yuck! And then finally it seemed anything from the ocean was "surf" and anything thing from the ground was "turf".
I make cottage pie, though my family calls it Shepherds Pie, all the time. Except it’s made mashed potatoes first, then the ground beef, then mixed vegetables, and the topped with cheese.
Ham and pineapple is experiencing a bit of a renaissance. Especially if you grill the pineapple and make it a little firm and syrupy. And the thinner you slice it, the better.
Well, as a young housewife in the 1970’s, I cooked shepherd’s pie, still do, but the rest were high class restaurant meals. Certainly not for ordinary people’s dinner tables.
Cordon Bleu is very common in Switzerland, two versions are base, veal or pork. Some restaurants have elaborated the theme using alternate fillings replacing ham with raw ham, in the US prosciutto, smoked ham or any other cured meat, and the cheese may be fresh cheese up to more strong cheeses such as gorgonzola or even stilton.
I've never had the first three, although I have heard of them. Shepherd's pie has long been a favourite and here in Canada, older family style restaurants still offer it as well as it can be purchased as a frozen meal at grocery stores.
Last night while watching Rick Steves in France, a friend of his referred to duck as the chicken of France, due to it being a commonly eaten, popular bird on many menus throughout the country.
Salmon Coulibiac was my favorite meal my mom made; she was a great cook and this was reserved for my birthday dinner once a year! My one sister chose veal Marsala, my other sister had simpler tastes and a chicken parm would’ve been her choice
Oh my goodness you can put so much stuff in chicken breasts. Spinach and feta, pepperoni mozzarella cheese covered with Mariana sauce, broccoli and Swiss? The sky's the limit 😊
That is an version of Steak Dianne..... Black Pepper, Crushed Garlic, Tomato Paste, Steak Juice, Worcestershire Sauce and Thickened Cream. Low to medium pan heat. Mix the first 4. Add in the Thickened Cream. Reduce the cream by constantly stirring while it evaporates. Takes a bit of work stirring and working it while the cream reduces.. but makes a nice sauce. Usually where I cook this, I include some pan fried while onion... julienne?
Here in the UK, many of these are still staples, although not ones you eat everyday as they're all quite rich in fat....Shepherd's Pie and Chicken Kyiv are very commonly served....and we often make Koulibiac at home....all Italian restaurants here would serve Melanzane di Parmigiana and Greek ones would serve Moussaka. When I think of forgotten 70s meals I suppose things like steak Diane, Black Forest gateau, surf n turf and duck a l'orange (or duck with cherry sauce) are the ones that come to mind, washed down with a glass of Blue Nun or Black Tower!
Hm, maybe it's because I'm living in Europe, but some of them are not forgotten. Cordon Bleu, Moussaka, Sheperd's Pie, Duck â l'orange, Chicken Kiev, Salmon Couliblac, Surf and Turf - I know them all and you can still find them in restaurants. And ham steak with pineapple reminds me of a german dish from the 1950s - Toast Hawaii. :D For that dish you put some ham on a slice of toast (or american bread ;) ), a slice of pineapple, a slice of disgusting "cheese" (that kind of cheese with the separatly wrapped slices) and in the middle a pickled cherry. Then put that abdomination in an oven and wait till the cheese melts and become a bit brown. Bon appetit!
Must-try classic from Germany: Toast Hawaii! A slice of toast, a slice of ham, a slice of pineapple and on top, a slice of cheese ☺️ preferably the processed one that exists for melting only 😂 slide it in the oven and give it a try!!
i make quite a few of these dishes (or versions very close) now, from scratch. not forgotten, just not popular in overpriced modern restaurants. #learnToCook
I still make Steak Diane, Veal Marsala and Veal and Eggplant Parmigiana. I'll take a pass on duck, salmon and especially lamb, but I think I will attempt Coquille St Jacques again at my next dinner party as an appetizer. My mother used to make divans and tetrazzinis with leftover holiday turkey.
