"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Special Events Planning & Holiday Cooking
Reply
 
Thread Tools Display Modes
 
Old 10-16-2006, 09:50 PM   #11
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
There was a reception, I've seen the pictures in their photo album. I just don't know where it was. Considering 1956, and knowing the bakery was practically right next to the church, my guess is the reception hall was very close, as well.
This might be easire if I could actually ask her these questions, but we really do want this small party to be a surprise.

The food would have been genuine Italian, made by women with knitting needles in their hair, at least one gold tooth per mouth, and at least one of them dressed in all black.
__________________

__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 10-16-2006, 09:52 PM   #12
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
Don't you think there would have been a roast of some kind??? Would there not have been a meat course?
__________________

__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 10-16-2006, 09:53 PM   #13
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
That's a great description!!!!!

Don't you DARE make pumpkin tiramisu!!!!! Only the traditional will do for this occasion. You made me about fall out of my chair with that one! lol

Braciole for the meat sounds perfect!!!
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 10-16-2006, 09:58 PM   #14
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,390
All bets are off if the wedding food was made by little old Italian ladies wearing black cotton stockings with their hair in buns.

I could guess what limited Italian food an American wedding in the 50s might have but not the real thing.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 10-16-2006, 10:04 PM   #15
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Quote:
Originally Posted by Andy M.
I could guess what limited Italian food an American wedding in the 50s might have but not the real thing.
Are you saying the food wasn't "real" Italian? You better make sure those little ladies still have the knitting needles in their hair!!!!

You might have missed the post about her mother being Italian! lol You better run for cover - here comes her mother! Just pretend that hammer is a cast iron skillet!
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 10-16-2006, 10:05 PM   #16
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Quote:
Originally Posted by amber
I know an italian woman in her mid seventies, and recall many fond memories of eating dinners at her house. Three things that stood out for me was the antipasta, the seafood (red) sauce with pasta (shrimp, lobster, mussels to name a few), and lots of italian pastries and lovely liquors to sip. Sometimes she would make a fish soup, not a chowder based soup. She made something called gardoon I think, but I have no idea what type of vegetable it was but she fried it (probably not appropriate for an anniversary dinner though). Also, her lasagna was fantastic, made with tiny meatballs, so yummy.
Amber,
the veggie you are thinking of is cardone, it looks like a giant bunch of celery. It's a pale silver green and looks almost velvety. You pull the stgins from each stalk as you do celery blanch it then dip in an egg batter and flour and fry it. I fix it here during the winter months when it comes into ceason.
kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 10-16-2006, 10:06 PM   #17
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,390
I'm saying the food at VB's parents weedding would have been the real thing.

However, the Italian food generally available to, and familiar to, the average American in the 50s would have been much more limited. Back then it was spaghetti and meatballs, ravioli and maybe lasagna. Desserts were pastries like canoli and lots of different cookies.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 10-16-2006, 10:08 PM   #18
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Quote:
Originally Posted by Andy M.
I'm saying the food at VB's parents weedding would have been the real thing.

However, the Italian food generally available to, and familiar to, the average American in the 50s would have been much more limited. Back then it was spaghetti and meatballs, ravioli and maybe lasagna. Desserts were pastries like canoli and lots of different cookies.
Boy did I read that wrong! lol
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 10-16-2006, 10:13 PM   #19
Executive Chef
 
amber's Avatar
 
Join Date: Aug 2004
Location: USA,Maine
Posts: 4,099
As kitchenelf suggested, braciole would be good.

Thanks for the info on the cardoon kadesma! It does resemble celery, and it was quite tasty fried up in the batter.
__________________
amber is offline   Reply With Quote
Old 10-16-2006, 10:14 PM   #20
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
It seems Italian foods are pretty popular for weddings We had a buffet for our reception that included..simple antipasti tray of salami, garbanzo beans,cheese,olives, peppers, the meal was ravioli with med meat sauce, chicken, roast beef,rice torta, stuffed zuchini and onions,.. green salad, baby artichokes in evoo and butter with parsley and garlic, sliced Italian bread and butter, coffee,tea,wine,etc.Our cake was Italian rum with a wipped cream like frosting, and of course the ever present jordan almonds and Torone candy to pass out to guests

kadesma
__________________

__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:51 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.