Welcome Friends welcome back to the
kitchen welcome back to Sunday morning
in the old cookbook show today we're
going to do a recipe from The Duncan
Hines book Adventures in Good cooking
and the Art of carving in the home
tested recipes of unusual dishes from
America's favorite eating places a
little bit long-winded but a couple
months ago we did a recipe from a hotel
and they said that they were listed in
the Duncan Hines book Adventures in Good
eating now Duncan Hines real guy not
just a name on a cake box real guy and
he made his bread and butter from these
travel guides he traveled United States
and Canada extensively by Road starting
in the 1930s this was first published
this is travel guide this is from 1942
but the first edition was published in
1936.
and so he traveled and stayed at Inns
and hotels and ate at restaurants and
then just like a Michelin guide put the
information in in these books where to
find the place what to expect when you
get there what they specialized in and
some Basics about pricing and he was
pretty sparse with his words like he he
wasn't overly effusive about anything
if anything he was overly effusive about
people using his name after he had taken
away his endorsement
um so he might go back to a place the
next year and it wasn't as good and it
wouldn't show up in the next book and
then he'd get upset that you know people
were continuing to use his name anyway
as he traveled the highways and byways
he would ask for recipes and those
recipes show up in this book um good
eating again first published in
1939 1939 and this version is published
in 1953 and it is a compendium of
recipes from across the United States
and Canada from very famous hotels and
restaurants of the time period and some
of them very famous to this day and the
recipe we're going to make is Green
Goddess salad dressing
now
Green Goddess salad dressing is one of
those recipes where we can almost
pinpoint An Origin story and it was
originated in the 1920s at The Palace
Hotel in San Francisco California and
the recipe in this book that Duncan
Hines has is from that hotel so he's
gone to the hotel talked to the chef got
the recipe and put it in this book
and that's the recipe we're going to
make now
I also have this cookbook on the counter
this is Trader Vic's book of food and
drink Trader Vic was a tiki guy Trader
Vic had a restaurant in Oakland
California
called Trader vix and
um he eventually sells the licensing
right to the Hilton Corporation and they
put Trader Vic's restaurants and Tiki
Bars in their hotels around the world
this was published in 1946 and it also
has a green goddess
um recipe from the same restaurant the
Palm Court of the Palace Hotel in San
Francisco and he writes that Edmund
reader the general manager of the palace
hotel has given him permission to
reproduce the recipe in his cookbook and
the recipe is exactly the same it's
written a little bit differently but it
is exactly the same so we're getting the
real deal here in the Duncan Hines book
I'm going to start out with a bull
and set the pool there now I've got a
can of anchovies
and they are packed in oil I don't think
I want the oil but I do want the fish
Now the recipe says I want eight to ten
anchovy fillets and that looks to be
what I've got here I've got some parsley
some tarragon and a young onion one
piece of young onion and I'm supposed to
chop these together really fine
mince them up so
let's give it a go
now of course a food processor would
make quick work of this but you would
end up with something that's more of a
paste than finely chopped and I think
that's as far as I'm going to chop it
now this Green Goddess is something that
um
there's a lot of variation today in what
people will call a green goddess salad
dressing
and you end up with a lot of them that
have avocado in it and I I don't know
that there's anything wrong with that
I'm not much of a purist when it comes
to food I think avocado would certainly
bring a lot of the creaminess in that
you're going to get from the mayonnaise
and you could cut back on the mayonnaise
or even cut the mayonnaise out all
together so that goes into the bowl
now we need three cups of mayonnaise and
I'm not going to measure
I'm just going to say
three cups
let's call that three cups
and one tablespoon
of tarragon vinegar
and
not very green is it not very green not
very green at all between the color of
the anchovies and the color of
the vinegar it's not very green it's
more of a sort of Muddy Brown now the
next thing I'm supposed to put in is
chives chopped fine
the other was chopped very fine
this is just chopped fine so maybe this
will green it up a little bit
and go with the chives
give that a bit of a mix
okay so I'm gonna put a lid on this I'm
gonna stick it in the fridge for a
couple of hours let all the flavors come
together and then we'll come back for a
tasting
okay I've got a salad here of some
greens some romaine and Radicchio and
the color hasn't changed our Green
Goddess is still a little bit Brown
but
it's come together quite nicely so in
that goes and I'll give it a toss what
are you making hey Jules I mean clearly
it's a salad is it but it's not a Caesar
and because I was I saw the romaine and
the creamy dressing and the Crouton no
it's so it's Green Goddess salad
dressing Green Goddess from The Duncan
Hines cookbook also it's in the trader
Vicks cookbook and they both reference
the originating restaurant in San
Francisco
um where the recipe was originally
originally put together
where is the recipe
oh no I can't find it
why can't I find it
yes
anyway what gives it the fresh flavor
there's something very fresh about it so
there's parsley tarragon and green onion
chopped up and then there's some chives
chopped up inside as well
um anchovies oh there are anchovies
there are anchovies and so
you can put some croutons on there
you might want a little bit of lemon
juice
there's no I just squeeze it in
or all of it all over the counter that's
okay let me give you a little
and here we um
there my friend I think
pecorino
okay
almost like I put
you are still croutonless okay
so
that's pretty good
it is a very fresh flavor isn't it
Radicchio is a little bit bitter but
that's ridicuous that's what it is
um
I think me personally if it was between
this a showdown between this and a
caesar salad
I might take this over the Caesar salad
they share a lot of the same flavor
profile don't they they do and and
they're actually one of the few creamy
dressings that I in either case that I
like I think it might be the
the fish the anchovies that I like in it
so this is
the starting point
of the Green Goddess salad dressing that
has expanded into a pile of different
variations over time
some with avocado and the avocado bring
bring a lot of brings a lot of
creaminess as well with that the
mayonnaise has so
I like this as always though I'd skip
skip the uh ridiculous yeah I kind of
like the ridiculo a little bit but you
can have mine okay thanks for stopping
by
I'll see you again soon