Category — Recipes

Rod Sterling's Martini

So happy to have been asked to participate in the virtual dinner party for Judy Gelmans “The Unofficial Mad Men Cookbook.” More than just a companion book for a television show (check out my AP story on those), the cookbook is a fantastic work of culinary anthropology. Judy not only tracked down the history on dishes like “California Dip” — aka: Lipton onion soup and sour cream — but she also excavated original recipes from Sardis, the Grand Central Oyster Bar and other places that Don Draper and his mad mad men hang out.

I made three items for the party: Roger Sterling’s signature Martini (which I’m sipping right now, thank you very much), California Dip (who doesn’t need chips with a drink?), and Trudy’s Roast Chicken.

I confess I haven’t been a devoted Mad Men fan, but when I did catch an episode it usually involved Trudy and Pete and their struggle to have a baby. My husband and I also went though this, and we DID wind up adopting – from the very same town in India where my husband was born (shopping the memoir, Mango Season, even as we speak.) And even though things got really rough a few times, he never threw a chicken. Maybe a pen or a few harsh words. But never food. Then again, if this one isn’t cooked properly….

Trudy's Roast Chicken

I made the California dip because I actually REMEMBER it from my childhood. My mom is an inveterate snacker, and potato chips with onion dip is her vice. It was always in the house (note: my husband is lactose intolerant, so I subbed greek yogurt for sour cream. Worked like a charm.) But UTZ chips — the famed account of the ad agency — those I didn’t discover until I moved to DC.

California Dip+ UTZ chips!

I made the martini because…I don’t know. It’s Sunday? And I love martinis.

Going to go eat the whole shabang now! Come catch me and many other bloggers on Twitter at 8pm, hashtag #PartyLikeAMadMan

Tart whole pigeon peas

Everyone knows you can make a great beef stew or chicken soup or chili in the slow cooker. But fabulous Indian dhal? Moorish-flavored French meatballs? C’mon. Please check out this piece I wrote for NPR.org this week about the ethnic glories of the slow cooker. Next up: I want to make stuffed grape leaves in it. Will let you know how it turns out.

Tenderloin sandwich, the signature 'wich of Indiana

I’m one of those people who would never watch the Superbowl — or any football game for that matter — if food weren’t involved. For big, fun parties like that it’s always a kick to do “themed” items. Since the game is in Indiana, I took a look at the foods the state has to offer. Yes, Wonder Bread figures in there, but also something that was surprisingly yummy: Sugar Cream Pie. It’s not much to look at. Sugar, cream, flour. Sounds kind of bleech, looks kind of pale. But…oh….my….goodness. SO DELICIOUS. Also try the pork tenderloin sandwich. Confession: in my house we ate this like Japanese katsu, with hot, white rice and a sweet, vinegary dipping sauce. Either way, what’s to hate about something fried (don’t answer that.) Enjoy!