Stretch Cooking: losing Gourmet
Hearing of the demise of Gourmet magazine delivers the same sense of loss as hearing of the death of Fred Astaire.
People who like to eat look at the pages of Gourmet Magazine the way that people who like to pretend look at Brad Pitt and Juliette Binoche on the screen. Movies let us experience star-studded stories bigger than ourselves, sometimes for entertainment, sometimes for escapism.
Gourmet, for one more month, at least, is that way. People who like to eat, also like to eat with their eyes, and Gourmet offered beautiful plates of that fare. It was stuff we might never prepare at home, but it was satisfying to look at the pictures, sometimes for entertainment, sometimes for escapism. The economy being what it is these days, and that effect on home dinner tables, establishes the mood for monthly Gourmet escapism, just as Fred Astaire, Ginger Rogers, and those dazzling sets and silly plots provided a couple of hours of visual happiness to people trapped in the Great Depression.
Some critics discount Gourmet as elitist, yet I find evidence the magazine is tuned in to the times. I picked up the April issue this morning, the one with the strawberry tart on the cover that I wouldn’t attempt at home but was a great treat for hungry eyes. The very first recipe, on the “Contents” page, was “Ham and Rice Croquettes,” deep-fried nuggets whose purpose is to help use up leftover ham, which is a very stretch-cooking thing to do (the “Joy of Cooking” famously defined “eternity” as “a ham and two people”), and something I would cook at home in a heartbeat.
Editor Ruth Reichl’s column that month assumed a “renewal” theme, of spring goodness to soothe the sting of a hard winter “as dispiriting as the one we’ve just endured,” that collapsed on us from the skies and from Wall Street. She spoke of ham as “reassuring,” and of lemon and egg desserts as “spectacular (and inexpensive).”
There is also a reference to a Gourmet online feature called “Extreme Frugality,” a blog written by W. Hodding Carter of his experiences feeding a family of six for $550 a month. One of his first moves was to acquire some chickens, for eggs and occasionally for the table. I don’t know if Carter dispatches the chickens with a broom handle, as my grandmother Susie did, but it goes to show, with stretch cooking, some things never change.
In the meantime, I keep flipping back to the “Contents” page and looking again at the Ham and Rice Croquettes, which also incorporate parmesan cheese. I feel an impulse growing to go buy a ham, planning for a near-future brunch of Ham and Rice croquettes, soft-scrambled eggs, asparagus, and orange-beet salad with cilantro and feta cheese.
Speaking of ham, I was a visitor in a Southern household some years ago, and was privileged to a plate of the best baked ham I ever ate. My host said it was from a Southern cookbooks. She gave me the name, but I have never been able to find it. Is anyone out there familiar with a recipe that calls for baking a ham by starting it in a 500-degree oven for half an hour?
People who like to eat look at the pages of Gourmet Magazine the way that people who like to pretend look at Brad Pitt and Juliette Binoche on the screen. Movies let us experience star-studded stories bigger than ourselves, sometimes for entertainment, sometimes for escapism.
Gourmet, for one more month, at least, is that way. People who like to eat, also like to eat with their eyes, and Gourmet offered beautiful plates of that fare. It was stuff we might never prepare at home, but it was satisfying to look at the pictures, sometimes for entertainment, sometimes for escapism. The economy being what it is these days, and that effect on home dinner tables, establishes the mood for monthly Gourmet escapism, just as Fred Astaire, Ginger Rogers, and those dazzling sets and silly plots provided a couple of hours of visual happiness to people trapped in the Great Depression.
Some critics discount Gourmet as elitist, yet I find evidence the magazine is tuned in to the times. I picked up the April issue this morning, the one with the strawberry tart on the cover that I wouldn’t attempt at home but was a great treat for hungry eyes. The very first recipe, on the “Contents” page, was “Ham and Rice Croquettes,” deep-fried nuggets whose purpose is to help use up leftover ham, which is a very stretch-cooking thing to do (the “Joy of Cooking” famously defined “eternity” as “a ham and two people”), and something I would cook at home in a heartbeat.
Editor Ruth Reichl’s column that month assumed a “renewal” theme, of spring goodness to soothe the sting of a hard winter “as dispiriting as the one we’ve just endured,” that collapsed on us from the skies and from Wall Street. She spoke of ham as “reassuring,” and of lemon and egg desserts as “spectacular (and inexpensive).”
There is also a reference to a Gourmet online feature called “Extreme Frugality,” a blog written by W. Hodding Carter of his experiences feeding a family of six for $550 a month. One of his first moves was to acquire some chickens, for eggs and occasionally for the table. I don’t know if Carter dispatches the chickens with a broom handle, as my grandmother Susie did, but it goes to show, with stretch cooking, some things never change.
In the meantime, I keep flipping back to the “Contents” page and looking again at the Ham and Rice Croquettes, which also incorporate parmesan cheese. I feel an impulse growing to go buy a ham, planning for a near-future brunch of Ham and Rice croquettes, soft-scrambled eggs, asparagus, and orange-beet salad with cilantro and feta cheese.
Speaking of ham, I was a visitor in a Southern household some years ago, and was privileged to a plate of the best baked ham I ever ate. My host said it was from a Southern cookbooks. She gave me the name, but I have never been able to find it. Is anyone out there familiar with a recipe that calls for baking a ham by starting it in a 500-degree oven for half an hour?
Labels: Stretch Cooking
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COUNTRY HAM
1 Country Ham
2 qts. water
1 c. molasses
Scrub ham and soak in water for 24 hours. Cut off hock. Place ham, molasses in roaster; cover with double thickness aluminum foil and roaster top. Put in 500 degree oven and bake for 30 minutes. Turn off DO NOT OPEN DOOR. Wait 3 hours then turn oven back on to 500 degrees and bake for 30 more minutes. AGAIN DO NOT OPEN OVEN DOOR. Leave ham in overnight, remove next morning. Allow to cool before slicing.
Posted by
Ray Finfer |
10/9/09 3:24 PM