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| Chiles en Nogada, a recipe from Gourmet magazine. |
I miss Gourmet magazine. The food magazine ceased publication a few years ago, financially challenged in a digital age. I miss the terrific photo spreads, the recipes, of course, and even the ads. I liked opening up each new issue (living abroad, they arrived late in the month) and deciding which recipes I would try in my kitchen.
I never clipped recipes. I saved all the back issues. About 30 years worth. Until finally, I had to unload them to make room for other things. But first I leafed through them all, rereading some articles, clipping and saving only those marvelous “centerfold” menus for parties, holiday dinners, brunches, picnics. What a record of how menus and food styling have changed! When did tobacco ads disappear? From 1987, a “movie night” photo spread depicts those old clunky videos. In the 1970s, still determinedly French, aspics and quiche appeared over and over. By the mid-80s, there were dozens of chocolate mousse recipes, but now there is hummus, bulgur, arugula, kale, pine nuts and the food processor.
Gourmet was an inspiration to me as a food writer, too. For 30 years I wrote a monthly cooking column about Spanish food for an English-language magazine in Spain. I often borrowed seasonal ideas, ingredient themes and holiday lore from Gourmet, adapting them for Spanish recipes.
Now, as I cull the remainder of the Gourmet stash and all those centerfold pages, I am cooking through some of them before they go.
One is a whole menu for “A Beach Weekend,” from August 1987. I prepared the
Pan-Grilled Salmon with Olive Oil and Basil;
Summer Squash with Lemon; Barley, Bell Pepper,
and Corn Salad, and
Frozen Nectarine Mousse with Raspberries.
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| Cooking the "centerfold" - pan-grilled salmon, barley salad, summer squash. |
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| Barley salad hardly needs a recipe - cooked barley, chopped red bell pepper, corn, chopped parsley, vinegar and olive oil. |
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| Salmon, summer squash, barley salad - recipes from Gourmet. |
The other is a recipe for the Mexican dish,
Chiles en Nogada (Stuffed Poblano Chiles with Walnut Sauce and Pomegranate Seeds), from an article about chiles from September 2006.
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| The photo from Gourmet is - surprisingly - not so good. Still, I tried to copy the colors. |
The chiles are roasted and skinned, stuffed with a mixture of braised pork, tomatoes, cinnamon, allspice, peach, dried apricots, raisins and pine nuts, sauced with a sweetened cream of ground walnuts and almonds, and served sprinkled with ruby-red pomegranate seeds.
I have peppers in the garden—not actually poblano chiles, but similar—as well as pomegranates, almonds, walnuts.
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| Filling with pork, fruit, tomatoes. |
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| Chiles are stuffed, ready for the oven. |
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| What a ravishing dish! |
