But this old one should lure a whole other generation that suspects there is much more to life than Iron Chefs and 30-minute meals. This is food for the ages. And very, very few cookbooks age better than their first buyers.
Total time: About 40 minutes
Servings: Makes 48 cookies
Note: Adapted from "The Silver Palate Cookbook." These chewy, spicy cookies stay moist, in an airtight tin, for at least a week.
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup sugar
1/4 cup molasses
1 3/4 cups flour
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1. Heat the oven to 350 degrees. In a saucepan, melt the butter over low heat. Remove from the heat, add the sugar and molasses, and mix. In a small bowl, lightly beat the egg and add to the melted butter mixture; blend well.
2. Sift the flour with the cloves, ginger, cinnamon, salt and baking soda and mix into the melted butter mixture. The batter will be wet.
3. Lay a sheet of parchment paper or aluminum foil on a cookie sheet. Drop tablespoons of cookie batter on the sheet, leaving 3 inches between the cookies. These will spread during baking.
4. Bake until the cookies start to darken, 8 to 10 minutes. Remove from the oven while they are still soft. Let cool on the cookie sheet.
Each cookie: 65 calories; 1 gram protein; 9 grams carbohydrates; 0 fiber; 3 grams fat; 2 grams saturated fat; 12 mg. cholesterol; 40 mg. sodium.
Gravlax with dill mustard sauce
Total time: About 35 minutes, plus curing time
Servings: 8 to 10
Note: Adapted from "The Silver Palate Cookbook" by Julee Rosso and Sheila Lukins. The dill mustard sauce also can be used as a dip for shrimp and other shellfish.
1 piece( 3 pounds) fresh salmon, center-cut from the fish, halved lengthwise and thoroughly boned
2 large bunches of fresh dill
1/4 cup coarse salt
1/4 cup sugar
2 tablespoons crushed white peppercorns
Thinly sliced pumpernickel, for serving
Lemon wedges, for garnish
Freshly ground black pepper, for garnish
Dill mustard sauce
1. Place half the fish, skin side down, in a deep glass dish. Spread the dill over the fish. Sprinkle the salt, sugar and peppercorns over the dill. Top with the other half of the fish, skin side up.
2. Cover with aluminum foil or lightly with plastic wrap and weight with a board and a 5-pound weight. Refrigerate for 48 to 72 hours, turning the salmon and basting every 12 hours with accumulated juices.
3. To serve, remove the fish from the marinade, scrape away the dill and spices, and pat dry. Slice the salmon thinly on the diagonal and serve on small plates or squares of pumpernickel. Garnish with lemon wedges and black pepper and accompany with dill mustard sauce.
Dill mustard sauce
1 cup sweet mustard
1 cup sour cream
1/2 cup chopped fresh dill
Mix together the mustard, sour cream and dill. Cover and refrigerate until ready to use. The sauce will keep for up to 3 days if refrigerated. Yields 2 cups.
Each serving with 1 tablespoon sauce: 258 calories; 30 grams protein; 6 grams carbohydrates; 0 fiber; 13 grams fat; 4 grams saturated fat; 73 mg. cholesterol; 471 mg. sodium.