I have really fond memories of this recipe, Chicken Bordeaux from the New York Times Cookbook. At least Chicken Bordeaux was in a New York Times Cookbook in the late ’70s, maybe early ’80s. In Craig Claiborne’s day, I think. He was a food writer and editor for the New York Times. This harks back to when I was young, and if the pictures are correct, wearing a bikini!
Well, some of you may have noticed I’ve been a little awol over the past few weeks. After my fave octogenarians, the folks, moved into a gorgeous assisted living center, their house was settled and I came back to the Twin Cities – along with Homer & Chance, of course.
Awhile back, I declared, after eating the delightful Blackberry Yogurt Swirl Popsicles that I made, that this might be the year of the popsicle. Well, I haven’t made one since. But I noticed I’ve been making an awful lot of pancakes; it just snuck up on me. So maybe this is the year of the pancake, instead.
I’ve been making little summer cakes all summer long, and one I especially wanted to make was the famous Original Plum Torte by Marion Burros of the New York Times. The Times published this recipe every year from 1983 to 1989 and pledges every year the recipe will be available to all. The more I thought about, though, the more I wanted to forgo the plums and adapt the recipe. So here it is, the Original Blackberry Torte.
So this year must have just been a killer year for blueberries! I’m seeing so many gorgeous ones at the store, the markets, everywhere. And so I’ve made several blueberry desserts & recipes, some successes, some maybe not so much. One that was a huge success is this Blueberry Buckle. The folks, especially my Da, went nuts over this!