• Today in History - 1964

    From Dave Drum@1:3634/12 to All on Wednesday, January 11, 2023 05:25:00
    11 Janusry 1964 - U.S. SURGEON GENERAL ANNOUNCES DEFINITIVE LINK BETWEEN SMOKING AND CANCER - United States Surgeon General Luther Terry knew his
    report was a bombshell. He intentionally chose to release it on January
    11, 1964, a Saturday, so as to limit its immediate effects on the stock
    market. It was on this date that, on behalf of the U.S. Government,
    Terry announced a definitive link between smoking and cancer.

    The link had long been suspected. Anecdotal evidence had always pointed
    to negative health effects from smoking, and by the 1930s physicians
    were noticing an increase in lung cancer cases. The first medical
    studies that raised serious concerns were published in Great Britain in
    the late 1940s.

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    Title: Saddle of Rabbit Roasted in Tobacco Leaf w/Garlic Sauce
    Categories: Game, Vegetables, Wine, Herbs
    Yield: 4 Servings

    2 tb Olive oil
    8 Rabbit shoulders; bone-in
    1 lg Carrot; scraped, diced
    1 lg White onion; diced
    1 Rib celery; diced
    6 cl Garlic; peeled, halved
    1 Juniper berry
    1 Sprig thyme
    1 Piece rosemary
    1/2 Stick cinnamon
    Water
    4 tb Unsalted butter
    6 Shallots; sliced thin
    1/2 c White wine
    1/2 bn Flat-leaf parsley; chopped
    1/2 bn Tarragon leaves; chopped
    3/4 lb Chanterelle mushrooms;
    - halved
    4 Rabbit loins; butterflied
    - (cut down the center but
    - not split totally)
    4 Leaves blond tobacco
    Salt & ground black pepper

    Recipe courtesy Nicolas Le Bec of Restaurant Les Loges in
    Lyon, France

    Heat a stockpot with 2 tablespoons of olive oil over
    medium-high heat, sear the rabbit shoulders until they
    are a dark golden brown. Add the carrot, onion, celery,
    and garlic. Sweat vegetables for 2 to 3 minutes. Add
    the juniper berry, thyme, rosemary, and cinnamon stick.
    Add water to cover the ingredients and simmer for 30
    minutes.

    Heat a saute pan with 2 tablespoons of butter over
    medium heat, add the shallots and sweat until they are
    translucent. Add the wine and reduce by 1/2. Stir in
    the parsley and tarragon.

    Remove the rabbit shoulders from the stockpot. Remove
    the meat from the bone and chop fine. Strain the liquid
    in the stockpot through a fine sieve. Return sauce to
    stockpot. Simmer for 10 minutes and season with salt
    and black pepper.

    Heat a saute pan with 2 tablespoons of butter over
    medium heat, add the chanterelle mushrooms and saute
    until golden brown. Reserve warm on back of stovetop.

    Set oven @ 350ºF/175ºC.

    In a mixing bowl, combine the chopped meat and shallot
    mixture to form the filling. Season the rabbit loins
    with salt and black pepper. Fill the center of the loin
    with the filling. Roll the loin into a log shape. Wrap a
    tobacco leaf around each rabbit. Tie the rabbit with
    butcher's twine to keep its shape.

    Place rabbit onto a baking rack with a drip pan beneath.
    Roast in oven for 10 to 12 minutes. Remove rabbit from
    oven. Let rest for 5 minutes. Remove tobacco leaves and
    slice. Serve with sauteed chanterelle mushrooms.

    Yield: 4 servings

    Copyright Television Food Network, G.P., All Rights Reserved

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  • From Dave Drum@1:3634/12 to All on Saturday, February 25, 2023 04:25:00
    25 February 1964 - CLAY TKOS LISTON FOR HEAVYWEIGHT BOXING TITLE: A 22 year-old Cassius Clay sets the boxing world reeling as he defeats his
    fierce opponent, reigning champ Sonny Liston. Clay will also win their
    rematch a year later under his new name, Muhammad Ali.

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    Title: Boxing Day Soup
    Categories: Vegetables, Potatoes, Curry, Dairy
    Yield: 3 Servings

    1 tb Sunflower oil
    1 md Onion; chopped
    2 Celery ribs; chopped
    2 md Potatoes (350g/12oz); peeled
    - in small chunks
    1 tb Curry paste
    1 3/16 l (5 c) vegetable stock; made
    - from a stock cube
    550 g Leftover roasted or boiled
    - vegetables, such as
    - Brussels sprouts, carrots,
    - parsnips & squash, rough
    - chopped
    Natural yogurt or creme
    - fraiche; to serve

    To fry the vegetables, heat the oil in a large saucepan
    and fry the onion for 5 minutes until golden. Stir in the
    celery and fry for 5 minutes, then tip in the potatoes and
    fry for a further 1-2 minutes, stirring often.

    Stir in the curry paste, let it cook for a minute or so,
    then pour in the stock. Bring to the boil and stir well.
    Lower the heat, cover and simmer for 15-20 minutes until
    the potatoes are tender.

    To serve, tip the leftover veg into the pan and warm
    through for a few minutes. Pour the soup into a food
    processor or blender and blitz to a smooth purée. Thin
    down to the consistency you like with hot water or stock
    (we added 300ml/10 oz) then taste for seasoning. Cool and
    freeze, or serve in bowls with spoonfuls of yogurt or
    crème fraîche swirled on top.

    Printed in Good Food magazine, January 2002

    Recipe from: http://www.bbcgoodfood.com

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  • From Dave Drum@1:3634/12 to All on Monday, February 27, 2023 06:07:00
    27 February 1964 - ITALY REQUESTS HELP TO KEEP PISA'S TOWER FROM
    TOPPLING: A cathedral's 791-year-old bell tower in the Italian city of
    Pisa, always a little askew, is now in real danger of collapsing
    completely. Italy puts out a call for a straight solution.

    The tower began to lean during construction in the 12th century, due to
    soft ground which could not properly support the structure's weight. It worsened through the completion of construction in the 14th century. By
    1990, the tilt had reached 5.5 degrees. The structure was stabilized by remedial work between 1993 and 2001, which reduced the tilt to 3.97
    degrees

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pisa Pizza Rustica
    Categories: Pastry, Pork, Greens, Cheese, Vegetables
    Yield: 7 servings

    2 tb Olive oil
    8 oz Hot Italian sausage
    1 ts Minced garlic
    24 oz (2 bn) fresh spinach;
    - stemmed, coarse chopped
    +=OR=+
    10 oz Box frozen cut-leaf spinach;
    - thawed, drained
    15 oz Whole milk ricotta
    12 oz Shredded mozzarella cheese
    1/3 c + 2 tb fresh grated Parmesan
    4 oz Thin sliced prosciutto;
    - coarse chopped
    4 lg Egg yolks; beaten to blend
    Pastry Dough: recipe follows
    1 lg Egg; beaten to blend

    Recipe courtesy of Giada De Laurentiis

    Position the rack on the bottom of the oven, and set the
    oven @ 375ºF/190ºC.

    Heat 1 tablespoon of oil in a heavy large frying pan
    over medium heat. Add the sausages and saute until
    golden brown, breaking the sausage into pieces, about 5
    minutes. Add the garlic and saute until fragrant, about
    1 minute. Transfer the mixture to a small bowl and set
    aside to cool.

    Meanwhile, heat 1 tablespoon of oil in the same frying
    pan over medium heat. Add the spinach and cook until the
    spinach wilts and the juices evaporate, stirring often,
    about 10 minutes. Cool to room temperature. Squeeze the
    spinach to drain as much liquid as possible.

    Into a large bowl, add egg yolks and beat lightly. Stir
    in the ricotta, mozzarella, and 1/3 cup of Parmesan
    cheese. Add the sausage, the spinach and prosciutto to
    the mixture and stir to combine.

    Roll out larger piece of dough on a lightly floured work
    surface to a 17" round. Transfer the dough to a 9"
    springform pan. Trim the dough overhang to 1 inch. Spoon
    the ricotta mixture into the dough-lined pan. Roll out
    the remaining piece of dough into a 12" round. Place the
    dough over the filling. Pinch the edges of the doughs
    together to seal, then crimp the dough edges
    decoratively. Brush the beaten 1 large egg over the
    entire pastry top. Sprinkle the remaining 2 tablespoons
    Parmesan over the top. Bake on the bottom shelf until
    the crust is golden brown, about 1 hour.

    Let stand 15 minutes. Release the pan sides and transfer
    the pizza to a platter. Cut into wedges and serve.

    Yield: 6 to 8 servings

    RECIPE FROM: https://www.foodnetwork.com

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    Title: Pastry Dough for Pisa Pizza
    Categories: Pastry
    Yield: 2 crusts

    3 1/2 c A-P flour
    3/4 c Cold unsalted butter; in
    - pieces
    1/4 c Cold vegetable shortening;
    - in pieces
    1 ts Salt
    3 lg Eggs; beaten to blend
    2 tn (4 tb) ice water

    Recipe courtesy of Giada De Laurentiis

    Blend the flour, the butter, the shortening and salt in
    a food processor until the mixture resembles coarse
    meal. Blend in the eggs. With the machine running, add
    the water 1 tablespoon at a time until the dough forms.

    Gather the dough into a ball. Divide the dough into 2
    pieces, with 1 piece twice as large as the second piece.
    Flatten the dough pieces into disks. Wrap in plastic
    wrap and refrigerate until the dough is firm enough to
    roll out, about 30 minutes.

    Yield: 2 dough pieces (enough for 1 Pizza Rustica)

    RECIPE FROM: https://www.foodnetwork.com

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  • From Dave Drum@1:3634/12 to All on Monday, March 27, 2023 04:44:00
    27 March 1964 - STRONGEST QUAKE IN US HISTORY SLAMS ALASKA: The afternoon
    calm of Good Friday is shattered as a massively powerful 9.2 magnitude megathrust earthquake hits 78 miles east of Anchorage, Alaska. Fifteen
    people are killed by the earthquake itself, but tsunamis triggered by
    the quake will claim 124 additional victims, some as far away as
    California.

    Lasting four minutes and thirty-eight seconds, the magnitude 9.2
    megathrust earthquake remains the most powerful earthquake recorded
    in North American history, and the second most powerful earthquake
    recorded in world history since the development of seismographic
    measurements. Six hundred miles (970 km) of fault ruptured at once and
    moved up to 60 ft (18 m), releasing about 500 years of stress buildup.
    Soil liquefaction, fissures, landslides, and other ground failures
    caused major structural damage in several communities and much damage
    to property. Anchorage sustained great destruction or damage to many inadequately earthquake-engineered houses, buildings, and infrastructure (paved streets, sidewalks, water and sewer mains, electrical systems,
    and other man-made equipment), particularly in the several landslide
    zones along Knik Arm. Two hundred miles (320 km) southwest, some areas
    near Kodiak were permanently raised by 30 feet (9 m). Southeast of
    Anchorage, areas around the head of Turnagain Arm near Girdwood and
    Portage dropped as much as 8 feet (2.4 m), requiring reconstruction
    and fill to raise the Seward Highway above the new high tide mark.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Alaska Black Cod San Sebastian
    Categories: Seafood, Poultry, Beans, Herbs, Vegetables
    Yield: 4 servings

    MMMMM-------------------------BLACK COD------------------------------
    4 (6 oz ea) Alaska black cod
    - fillets
    1/4 c Extra virgin olive oil
    2 c Sofrito (below)
    1 1/2 c Chicken stock
    1 c Chorizo; medium dice
    20 Littleneck clams
    1 c Cooked white beans
    2 tb Butter
    Salt & black pepper
    Fresh herbs; Optional
    - Garnish

    MMMMM--------------------------SOFRITO-------------------------------
    4 tb Olive oil
    1 c Yellow onion; fine chopped
    1 c Red bell pepper; fine
    - chopped
    12 c Tomato; fine chopped
    5 cl Garlic; minced
    2 tb Paprika
    1 ts Cayenne pepper
    1 tb Tomato paste

    Heat oil in a large skillet over medium heat. Add onion,
    red pepper, garlic and saut for 10 minutes, stirring
    frequently. Add paprika, cayenne, tomato paste. Remove
    from heat and reserve.

    Season fillets with salt and black pepper. Place 2 tbsp.
    oil in a medium skillet. Bring to medium/high heat and
    place black cod in skillet.

    Sear fish 1 minute on each side. Place skillet in a
    400°F/205°C oven and roast for 7 minutes.

    In a medium saucepan, over moderate heat, place chicken
    stock, chorizo, Sofrito, and simmer for 5 minutes. Add
    clams and continue to cook until clams open. Add white
    beans. Remove from heat and stir in butter.

    To Serve: Divide Sofrito broth among 4 large serving
    bowls. Top with fillets and drizzle with extra virgin
    olive oil. Garnish with fresh herbs, i.e. chervil, lemon
    thyme, parsley.

    RECIPE COURTESY: Chef Marc Lippman, Fraiche Restaurant

    RECIPE FROM: https://www.alaskasfinestseafood.com

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  • From Dave Drum@1:2320/105 to All on Sunday, July 02, 2023 04:39:00
    02 July 1964 - LANDMARK US CIVIL RIGHTS ACT BECOMES LAW: President
    Lyndon Johnson signs a culmination of centuries of activism and
    struggle, the Civil Rights Act of 1964, in a televised ceremony at the
    White House. The new law bars racial segregation in public places, and discrimination based on race, color, religion, sex, or national origin.

    The legislation was proposed by President John F. Kennedy in June 1963,
    but it was opposed by filibuster in the Senate. After Kennedy was
    assassinated on November 22, 1963, President Lyndon B. Johnson pushed
    the bill forward. The United States House of Representatives passed the
    bill on February 10, 1964, and after a 72-day filibuster, it passed the
    United States Senate on June 19, 1964. The final vote was 290-130 in the
    House of Representatives and 73-27 in the Senate. After the House agreed
    to a subsequent Senate amendment, the Civil Rights Act of 1964 was
    signed into law by President Johnson at the White House on July 2, 1964

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lyndon Johnson's Favorite Barbecue Sauce
    Categories: Sauces
    Yield: 1 1/4 cups

    1/4 c Butter
    1/4 c Cider vinegar
    1/4 c Ketchup
    1/4 c Lemon juice
    1/4 c Worcestershire sauce
    1/2 ts Tabasco sauce

    Combine all the ingredients in a saucepan over medium
    heat. Bring to a simmer and cook, stirring occasionally,
    for 10 minutes.

    Use immediately or let cool and store in the ice box in
    an airtight container for up to 1 week.

    Delicious on chicken!

    RECIPE FROM: https://www.cdkitchen.com

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