If you've read "Welcome to Sunday Dinner," you'll know that David Stotz loves old recipes—but he especially appreciates it when they come with a chef’s notes.
“If you have elderly neighbors and they are trying to get rid of their cookbooks, those are fantastic,” he says. “What I always find interesting in those is the notes, the scribbles and adaptations. Instead of a teaspoon, it’s a teaspoon and a half, or they’ve added an ingredient they didn’t have before.”
Try a few of David’s favorite recipes and see what you think of his alterations!
Carbonnade Flamande (pictured with jacket potatoes)
Recipe: BBC Good Food - Carbonnade Flamande
David first created this recipe when recreating a Men's Club dining room menu from a 1927 cruise ship that sailed between London and Amsterdam.
He suggests using chuck roast for the stewing beef. If you can, use yellow onions. Finally, use brown sugar instead of tomato puree. Preheat the oven to 425F and cook at this temperature for 20 minutes. After 20 minutes, reduce the heat to 300F.
Pork Loin with Apples and Grapes
Recipe: Colonial Williamsburg Historic Foodways - To Stuff a Chine of Pork
Enjoy the 21st century version of this 18th century recipe. You can replace the shallots with 1 leek or ½ small onion. Add ½ lb smoked or Black Forest ham. Layer the ham directly on meat before stuffing.
Baked Endive and Pears in Blue Cream Sauce
Recipe: Shockingly Delicious - Baked Endive and Pears in Blue Cream Sauce
Sometimes, David says, a recipe is perfect just as it is printed—and that is the case with this one. “It’s delicious!” PS