If I can cook it, you can cook it And I'll travel the world to bring it back home to you.

Rigatoni with Hot Sausage and Fennel from Gourmet Magazine

First Issue of Gourmet, January 1941

         How we still miss Gourmet!  Some of my earliest childhood memories are listening to my father reading aloud as he and my mother ate vicariously at Gourmet’s table.  The magazine first appeared in 1941.  The United States entered the war shortly thereafter.  Subscribers were urged to keep their issues until the war ended. That way Gourmet’s readers could try the recipes without wartime rationing. While devoted to food and wine, Gourmet also covered “Good Living” which meant that many of my parent’s annual vacations were built around Gourmet’s take on Madrid or Lisbon or London. As to its recipes, while the country wallowed in dishes involving cans of cream of mushroom soup, Gourmet took the high road. I can still hear my father reading, on the subject of Peking Duck, “first wring the bird by its neck until it is dead”.  Gourmet was nothing if not complete.  In many ways, Gourmet was well ahead of its time.  This was driven home to me with this take on pasta from 1990.

February’s Bon Appetit has
7 Perfect Pastas…here’s the 8th!

          I’d just written that today’s chefs were having a field day with fresh takes on pasta sauce.  Up popped this 23- year-old recipe that could have come from this month’s Bon Appetit.  What is so modern about this?  Well, it may be hard to remember but fennel was not a supermarket staple when this was written.  And it’s equally easy to forget that America, although the inventor of Spaghetti and Meatballs, hadn’t strayed far from traditional red sauce Italian. Penne alla Vodka only arrived at Orsini’s in New York in the 1970s.  So today’s post brings us a cream sauce with a fairly obscure vegetable and  completely devoid of tomatoes. It’s very luscious and decadently rich but don’t call out the calorie cops or the fat police.  It’s only got ¼ cup of cream spread out over 4 portions.  And speaking of portions, the recipe calls for ½ lb of pasta. I’ve discovered that the ideal measure of any tubular pasta, or for that matter any pasta that will fit in one, is 1 cup dry measure per single serving.  I can’t tell you how often sauce has disappeared when a great volume of pasta is cooked. So stick to my 1 cup 1 person rule and you will have plenty of sauce and have cut down on the carbs at the same time.  Here’s the recipe.


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