Before I really delve back into pioneer cooking, I decided to take a look back at what I’ve done so far. Today, I take a look back at some of the pioneer cookbook adventure articles I’ve written over that past couple of years. It is my ardent hope to, one day, make this a weekly feature. However, I fear that time is several months away. Here are links to 54 different pioneer and vintage recipes.
Ahh, the holidays season is here! During this time of year, full of sugary treats and fattening snacks, it’s good to have a few healthy recipes in your box. Have no fear! I’ve got you covered. Today, I’m have 8 healthy holiday recipes, with videos and printable recipes! I hope you enjoy!
4 to 8 pound Prime Rib of Beef, BONE-IN, fat cap removed (ask the butcher to explain)
kosher salt as needed
1/4 cup soft butter
1 tablespoon freshly ground black pepper
1 teaspoon Herbes de Provence (this is just a dried herb blend – you can use any thing you like, or just salt and pepper)
Leave prime rib on counter for at least 6 hours – preferably longer. (It must be at room temp, or the recipe won’t work.)
Preheat oven to 500 degrees
Mix butter, Herbes de Provence and black pepper together and spread all over prime rib.
Sprinkle salt liberally over the buttered prime rib
Cook the beef at 500 degrees for 5 minutes per pound. Multiply size of roast (from packaging) by 5. This is the length of time you’ll cook the beef at 500 degrees. For example, if your roast is 4 pounds multiply 4 X 5 = 20, so you’d cook the beef at 500 degrees for 20 minutes.
After the allotted time, turn oven off and leave for 2 hours. DO NOT OPEN THE DOOR.
Remove from the oven and serve. Bones can be removed if desired prior to serving.
Tired of Green Bean Casserole? Try this refreshing and tasty recipe from Gordon Ramsey
Credit: Gordon Ramsey
1 head of garlic
2 pounds fresh Green beans (cleaned)
2-3 tbs White wine vinegar
2 tsp dijon mustard
2 tsp honey
150 ml olive oil
Preheat the oven to 350 degrees. Wrap the garlic for the dressing in foil and roast in the oven for 20–25 minutes until soft. Remove and leave to cool.
While garlic is roasting, blanch the green beans by plunging them in plenty of boiling salted water for 1½ cooked, but still crunchy. Run immediately under cold running water, then drain and leave to one side.
Toast almonds in a medium-hot dry frying pan for 2–3 minutes until golden.
Squeeze the flesh from the garlic heads and mash with 1 tablespoon of the white wine vinegar until a smooth paste is formed. Add the mustard and honey and mix well. Pour in the olive oil in a slow drizzle, stirring constantly to thicken. Taste and season as necessary, adding a little more vinegar if needed.
Dress the green beans, toss to coat well, top with toasted almonds and serve.
This article is by far my favorite to write. I love old timey recipes and attempting to prepare them. But, alas, I haven’t had time to devote to this favorite past time of mine.
I wanted to share a recipe with you anyway. This recipe is on my list of things to try from the cookbook pictured below. Over the past year, I’ve been trying different recipes from this book, with different degrees of success.
The recipes are difficult to decipher at times. Words and measurements are sometimes different. There are no cooking temperatures. For me, however, that is part of the fun. I love cooking. So, attempting recipes from the days of my great grandmother is awesome. For me, it doesn’t get any better.
The following recipe is traditional to England, and, never really caught on here in the states. Perhaps it’s the dried fruit, or the fact that it’s boiled, for 5 hours, rather than baked for an hour. I really don’t know. It does intrigue me, however. And, if I do attempt this over the holidays, I will certainly let you all know how it went.
English Plum Pudding
For this recipe, you’ll need a pudding mold, such as the one below: