Cookbook Foraging

After several long months of being adrift, I am back in the saddle again on the thrifting and gaining momentum.  While the warmer months seem like the optimal time to meander in and out of thrift stores, I am finding that winter is the time I like best. It seems like a good enough thing to do to while away some time on a gray winter day.  And, there are few people out and no crowds (and it always involves going out to a diner for breakfast on a cold winter weekend).

I have gotten pretty psyched with many of my finds.  Like this originally published 1930 Savoy Cocktail book with its art deco illustrations in mint condition.

Or, this cookbook written by ‘Elsie the Cow’ from the 1950’s. The dust cover was in the book in bad shape, but the illustrations are priceless.

Finally, how about this cookbook devoted to recipes for edible insects?  At first I thought it was a joke, but it is a serious cookbook written by a noted academic with deep subject matter expertise on what insects are edible or not.  I imagine that this person is likely to be well known among ‘survivalists types’ but I doubt if my East Coast friends, besieged by Stink Bugs the past few years, knew that they are supposed to be delicious when roasted. Remember this during the next power outage when you run out of food…..a great gift to give people who bug you.

Recipe for "Stink Bug Pate"

(from "Creepy Crawly Cuisine" by Julieta Ramos-Elorduy, Ph.D.)

Despite their name, stink bugs are actually one of the most delectable insects.  Here, they add a unique flavor to a traditional pate.

1/3 pound roasted stink bugs

10 chicken livers

4 cloves garlic

1 small onion

1/8 tsp salt

Black Pepper, Oregano, Marjoram, Powdered Bouillon, and Olive Oil to taste

Saute the chicken livers in a saucepan with the garlic, onion, salt and pepper and cover.  Bring to a boil and simmer for 10 minutes.  Remove the chicken livers and place in a blender or food processor, reserving the broth.  Add the roasted stink bugs and about 1/4 cup of the reserved broth and puree, adding more broth as needed, until the mixture is smooth and reaches a spreadable consistency.  Add spices and oil to taste.  Place in a wooden bowl and serve with crusty french bread.

By the way, I have never seen so many “In the Kitchen with Rosie” books in my life.  Poor  Rosie.  It is hard to believe this book is selling new for $12.00 when there must be a bazillion copies in thrift stores all over America.  I saw so many copies in each store that I started to pull them all together in each store so they would not be so lonely…..