I recognized many of these recipes. To say that they are "forgotten" is quite a stretch! I'm sure many of these dishes are still commonly served today.
You can buy Chicken cordon bleu and Chicken Kyiv as well as Duck a l'orange ready prepared from the local butchers but also often in supermarkets as well.
He’s not saying they are forgotten he’s saying some of these great meals are not featured on high end restaurant menus. They are however, still popular with the home cook.
I still make many of these and made them for my children when they were growing up. These meals are hardly forgotten. Anyone who can cook can make them at home
The West had its own SW version of Cottage Pie. Corn was swapped for peas, cumin was added, and cornbread batter was swapped for mashed potatoes. Tamale Pie. Didn't take long for it to become popular nationwide.
@@charliedavis8894 Sunset Publishing did a "favorite recipe" book and left out their Tamale Pie, saying it wasn't "authentic". They then published a mea culpa.
My husband made a wonderful duck. He'd roast it to crispy perfection then serve it with his homemade plum sauce drizzled over it. With a bake potato and fresh green beans, it was a feast for both the body and soul.
@@lienbijs1205 It was very tender and moist - I think he might have basted it with it's own drippings as it was roasting. Perhaps you could try again with another duck? Domesticated duck is better tasting I think that wild duck
My wife used to make Chicken Divan back in the mid 80's. We've since parted ways but this video has renewed my love for the dish. Thanks for a reminder of a forgotten comfort food.
I just know that most of these dishes I had growing up, made through my “family years“ and I still would rather cook a nice meal at home for myself. I can get a beautiful porterhouse or a filet mignon have a salad and it is cheaper than ordering, for example chipotle seriously… Fees upon fees upon fees for delivery and lukewarm or cold food just don’t sit with me anymore. Cheers!
I was in the U.S. Navy and I went for a six month cruise aboard the U.S.S. THEODORE ROOSEVELT ( CVN - 71 ) in 1993 and we had a liberty call on two Greek islands : Rhodes and Corfu . On one of the Greek islands I had my first taste of Moussaka and it was delicious !
I used to buy bulk packs of frozen "Chicken Cordon Bleau" at Sams club. They were great even microwaved. And cheap! I make cottage pie from time to time, so good and so easy to make. I don't think they are forgotten. In fact i have had cottage pie in more than one restaurant.
My mom did . Most days we had gourmet meals . We were an Air Force family , my mother cooked all meals where we were stationed . Southern cooking, Japanese style , always had to impress Pop,'s CO.b
Absolute hogwash! Most of these were in Betty Crocker's and every other cookbook from the 50s-80s, and many still are today. I made most of these for the family by the time I was 15, and the recipes were even taught in Home Ec classes.
We are 67 years old. Brought up in the 70’s. Know all these foods. We don’t eat out much cause the fast food and restaurants stink! We also love leftovers. Tastes better than the first day! Yum 😋
So funny, none of these seem out of date or forgotten to me. I enjoy them and make them today. Kinda classics that are staples, maybe not on menus like they used to be I’ll give you that but I can make a great Kiev or Dianne any day. Delicious. In fact none of these are forgotten. I understand a nostalgia aim for a video but every dish here is still being done both in homes and at restaurants. (And I agree with the other comment: at least pronounce words correctly. I cringed at some).
I am 65 and used to entertain frequently. Cooking was rather my passion. I happily recall making almost all of these dishes. I can remember veal marsala being one of my favorite offerings to slightly surprised dates when in my early 20s. Many of these other memories recall small dinner parties (those tended to be the best) for 6 or 8 with my husband. Bill had lived in Paris for about 4 years which was particularly compatible with my love of cooking.
As I student majoring in chemistry in the seventies, I paid the bills bussing and waiting tables in mostly high-end restaurants and hotels in Seattle. This is indeed a tour of the menus of the day, with a few "comfort food" diner items thrown in.
All these dishes can be purchased ready made from either the local butcher or the supermarket butchery dept, they've never gone out of fashion. While shepherd's pie/cottage pie was traditionally made from the left over Sunday roast for Monday's dinner. Memories of mincing the cold meat so mum could make the pie for dinner that night, and they were served with the vegetables on the plate, NOT cooked in with the pie unless you had some cold leftovers from the Sunday dinner as well. The only fresh vege added was diced onion.
I make cottage pie, though my family calls it Shepherds Pie, all the time. Except it’s made mashed potatoes first, then the ground beef, then mixed vegetables, and the topped with cheese.
I’ve learned to make quite a few of these (shepherd’s pie, moussaka, chicken cordon bleu, eggplant parmesan, veal parmigiana, and salmon coulibiac) over the years ❤
Dishes like Shepherd's Pie, Turkey Tetrazzini, and Stuffed Pork Chops embody the comfort food category, offering hearty, easy-to-make meals ideal for family gatherings or colder seasons.
I am/was a young adult from the 70's and Surf & Turf was ALWAYS a really GOOD steak and a lobster tail. The lobster was never served cooked in a cream sauce and dumped over a nice steak! They were always served as separate proteins that stood on their own flavor profiles. It wasn't until years later they ruined the name 'Surf & Turf' to include shrimp & some other cheap beef - yuck! And then finally it seemed anything from the ocean was "surf" and anything thing from the ground was "turf".
Chicken Cordon blue Steak Diane Duck la orange Shepherd's Pie Chicken a laKiev Veal Parmeggiana Sole Luniere Crab Louis Chicken Devon Eggplant Parmesan Stuffed Pork chops Moussaka Veal Marsala Salmon Cullibiac / Kolebyaka Lamb Navarre Coquilles Saint Jacques Turkey Tetrazzini Veal Oscar Ham Steak with Pineapple Surf and Turf (Steak & Lobster)
My mother was the head waitress at a fancy supper club for 30 yrs she would make fancy meals at home that they would serve there. When I was a kid she would make chickengordonblue once a yr at Xmas all the family would come for dinner because it would be the only time of yr she would make it and that they could get it now you can just buy it in the stores but back then it was truly special.
And it's not difficult to make at home - along with Shepherd's Pie and Eggplant or Veal Parmesan, and some of the others that are mostly a special sauce.
Cordon Bleu is very common in Switzerland, two versions are base, veal or pork. Some restaurants have elaborated the theme using alternate fillings replacing ham with raw ham, in the US prosciutto, smoked ham or any other cured meat, and the cheese may be fresh cheese up to more strong cheeses such as gorgonzola or even stilton.
Salmon Coulibiac was my favorite meal my mom made; she was a great cook and this was reserved for my birthday dinner once a year! My one sister chose veal Marsala, my other sister had simpler tastes and a chicken parm would’ve been her choice
I've never had the first three, although I have heard of them. Shepherd's pie has long been a favourite and here in Canada, older family style restaurants still offer it as well as it can be purchased as a frozen meal at grocery stores.
That is an version of Steak Dianne..... Black Pepper, Crushed Garlic, Tomato Paste, Steak Juice, Worcestershire Sauce and Thickened Cream. Low to medium pan heat. Mix the first 4. Add in the Thickened Cream. Reduce the cream by constantly stirring while it evaporates. Takes a bit of work stirring and working it while the cream reduces.. but makes a nice sauce. Usually where I cook this, I include some pan fried while onion... julienne?
Last night while watching Rick Steves in France, a friend of his referred to duck as the chicken of France, due to it being a commonly eaten, popular bird on many menus throughout the country.
I remember a time when my family and I went to a restaurant when I was younger. The waitress came to take the orders. My brother got whatever. My mom and dad said they would have the Chicken Cordon Bleu and Au Gratin Potatoes. When I was asked, I said I don't want goddamn blue chicken and I don't want old rotten potatoes either , I will have a cheeseburger. My mom smacked my knuckles with a butter knife. True story.
Chicken Cordon Bleu: Still popular, still socially relevant, not forgotten. Steak Diane: Still common on menus at restaurants, common home party meals, not forgotten. Duck a L'Orange: Still common among duck hunters every hunting season, not forgotten. Shepherd's Pie: Extremely common, not forgotten. Chicken Kiev: Frequently seen in the frozen food aisles, still served at gatherings, fairly common, not forgotten. Veal Parmigiana: Still served in restaurants, most veal is substituted with normal beef, common in Italian takeaways, not forgotten. Sole Meunier: Fried fish fillets, extremely common, not forgotten. Crab Louie: Commonly served in any place that uses crab meat and offers salads, not forgotten. Chicken Divan: Chicken and broccoli with cheese sauce, very common, mostly called 'Chicken and Broccoli', not forgotten. Eggplant Parmesan: Also known as vegan lasagna, it is extremely common, not forgotten. Stuffed Pork Chops: It's literally just pork chops, stuffed with veggies, very common, not forgotten. Mousaka: Greek food, served at any Greek restaurant, not forgotten. Veal Marsala: Like other veal dishes, most use beef from adult bovines, is just beef cutlets, deglazed with wine, common, not forgotten. Salmon Coulibiac: Puff pastry stuffed with rice and salmon, it's pretty common at American family gatherings with seafood, not forgotten. Lamb Navarin: It's just lamb and veggie stew, very common, not forgotten. Coquilles St. Jacques: Literally just baked scallops, covered in sauce, common in upscale restaurants, not forgotten. Turkey Tetrazzini: Literally turkey and spaghetti noodles, anyone with excess turkey after Thanksgiving makes it, common, not forgotten. Veal Oscar: Veal, replaced by beef, with crab, greens and hollandaise sauce, common where hollandaise sauce is served, not forgotten. Ham Steak with Pineapple: Literally just slices of ham with a pineapple ring on top, every restaurant with them serves them, common, not forgotten. Surf and Turf: So common and known, it was mentioned on Parks and Recreation, extremely common, not forgotten.
That Steak Diane looks so good and delicious! I wish I could have some. Beef Wellington ( I think that's what it's called) is another dish I wish I could try.
i make quite a few of these dishes (or versions very close) now, from scratch. not forgotten, just not popular in overpriced modern restaurants. #learnToCook
Must-try classic from Germany: Toast Hawaii! A slice of toast, a slice of ham, a slice of pineapple and on top, a slice of cheese ☺️ preferably the processed one that exists for melting only 😂 slide it in the oven and give it a try!!
Duck L'Orange is delicious still. I thought Shepherds Pie was from the 1700s. I ate it for the first time in 2024... not bad I could eat the Veal Marsala through the screen of this video. It looks delicious 😋😋😋
Here in the UK, many of these are still staples, although not ones you eat everyday as they're all quite rich in fat....Shepherd's Pie and Chicken Kyiv are very commonly served....and we often make Koulibiac at home....all Italian restaurants here would serve Melanzane di Parmigiana and Greek ones would serve Moussaka. When I think of forgotten 70s meals I suppose things like steak Diane, Black Forest gateau, surf n turf and duck a l'orange (or duck with cherry sauce) are the ones that come to mind, washed down with a glass of Blue Nun or Black Tower!
Ham and pineapple is experiencing a bit of a renaissance. Especially if you grill the pineapple and make it a little firm and syrupy. And the thinner you slice it, the better.
I recognized many of these recipes. To say that they are "forgotten" is quite a stretch! I'm sure many of these dishes are still commonly served today.
You can buy Chicken cordon bleu and Chicken Kyiv as well as Duck a l'orange ready prepared from the local butchers but also often in supermarkets as well.
He’s not saying they are forgotten he’s saying some of these great meals are not featured on high end restaurant menus. They are however, still popular with the home cook.
@@PassiveAgressive319He does say forgotten
Yeah, I'm literally here because I live in France and cordon bleu is very available.
@@MayYourGodGoWithYou not in america though.. this channel has USA in the name.
In the UK, we still eat Shepherd's Pie, Moussaka, Chicken Kievs and Surf and Turf very regularly.
We still make chicken cordon bleu. Also chicken Kiev ,Shepards pie, 🥧 🐓
Kyiv. Not the misappropriated russian name for the city they have attacked It is a ukranian dish not russian
@@paulgerrard9227 boohoo
We make Shepard's pie all the time with Moose. "Moose pie?" That doesn't sound right.
@@paulgerrard9227 please stop
@@iamheful shut up
I’m English and shepherds pie and cottage pie is still a staple dish
Agree. Its common.
They most certainly are in our Dorset home!
not in america though.
@@phgamer4393 I know
I still make many of these and made them for my children when they were growing up. These meals are hardly forgotten. Anyone who can cook can make them at home
We still make Shepherd's Pie or Cottage Pie.
The West had its own SW version of Cottage Pie. Corn was swapped for peas, cumin was added, and cornbread batter was swapped for mashed potatoes. Tamale Pie. Didn't take long for it to become popular nationwide.
Fall staple in my house.
@@charliedavis8894
Sunset Publishing did a "favorite recipe" book and left out their Tamale Pie, saying it wasn't "authentic". They then published a mea culpa.
First time I had it was in college. Hated then, hate it now.
I love them, but I have to make them myself because I like to make them really savory. I don't like it when it's bland.
I am 74. I haven't had some of these things in years. Love some of them.
My husband made a wonderful duck. He'd roast it to crispy perfection then serve it with his homemade plum sauce drizzled over it. With a bake potato and fresh green beans, it was a feast for both the body and soul.
🤤😋
@@HailMary888 Did you leave your husband?
Was it juicy and tender? I made duck only once in my life, it was so dry, totally not to eat while I am a good cook actually.
@@lienbijs1205 It was very tender and moist - I think he might have basted it with it's own drippings as it was roasting.
Perhaps you could try again with another duck?
Domesticated duck is better tasting I think that wild duck
@@lienbijs1205 You cooked it too long without moisture.
I am happy to say that most of these dishes are in my repertoire in the kitchen especially those of French origin
I missed the boeuf bourguignon and the coq au vin.
We had just moved back to West Germany when the "Cordon Bleu" craze hit - my Southern fried chicken mom absolutely SLAYED with that dish...!! 😍
Many of these dishes, like chicken Cordon Bleu and shepherds pie, we still make today.
I am so old, they are all lovely and i still cook a few of them
In the UK we’re still munching on Shepherds Pie and Cottage Pie
My wife used to make Chicken Divan back in the mid 80's. We've since parted ways but this video has renewed my love for the dish. Thanks for a reminder of a forgotten comfort food.
Come to any pub in Australia and you will see most of these dishes today
The same is true everywhere. Most of these are just silly to say they are forgotten.
These dishes were served often in my childhood home and I still love these meals. Yum
Thnx for featuring them here! ☮️💟
We make shepherds pie at least once a week in the cold months it’s easy to make and everyone at home loves it
I think Chicken Cordon Bleu and the casseroles mentioned in this video will make a comeback as more people eat from home.
In my country (Australia) most of these dishes never went out of fashion and are still often available in pubs or cafes.
Why do you believe more people will eat at home?
Statistics says otherwise.
@@JohnJohansen2 Cost of fast food and people getting tired of charges upon charges from delivery services.
I just know that most of these dishes I had growing up, made through my “family years“ and I still would rather cook a nice meal at home for myself. I can get a beautiful porterhouse or a filet mignon have a salad and it is cheaper than ordering, for example chipotle seriously… Fees upon fees upon fees for delivery and lukewarm or cold food just don’t sit with me anymore. Cheers!
1970'S FORGOTTEN DINNERS :
@00:18 : CHICKEN CORDON BLEU
@01:14 : STEAK DIANE
@03:04 :SHEPHERD'S PIE
@03:58 : CHICKEN KIEV
@04:50 : VEAL PARMIGIANA
@05:45 : SOLE MEUNIE'RE
@06:42 : CRAB LOUIE
@07:35 : CHICKEN DIVAN
@08:20 : EGGPLANT PARMESAN
@09:20 : STUFFED PORK CHOPS
@10:12 : MOUSSAKA
@11:00 : VEAL MARSALA
@11:50 : SALMON COULIBIAC
@12:45 : LAMB NAVARIN
@13:35 : COQUILLES ST. JACQUES
@14:25 : TURKEY TETRAZZINI
@15:15 : VEAL OSCAR
@16:10 : HAM STEAK WITH PINEAPPLE
@16:55 : SURF AND TURF
Actually those are not fogotten, because they are in the list.
What they did forget was boeuf bourguignon and coq au vin.
I was in the U.S. Navy and I went for a six month cruise aboard the U.S.S. THEODORE ROOSEVELT ( CVN - 71 )
in 1993 and we had a liberty call on two Greek islands : Rhodes and Corfu . On one of the Greek islands I had my
first taste of Moussaka and it was delicious !
So i guess I'm stuck in the 70's. Still eat all of this. ❤
ive had a number of these dishes in my lifetime. great video!!!!
I used to buy bulk packs of frozen "Chicken Cordon Bleau" at Sams club. They were great even microwaved. And cheap!
I make cottage pie from time to time, so good and so easy to make.
I don't think they are forgotten. In fact i have had cottage pie in more than one restaurant.
Why don't you make Gordon Blue yourself?
It's very easy.
These frozen meals are ladet with chemicals.
@@CordeliaWagner1999 Because i am lazy? ^-^
@@jeromethiel4323 dont take it personally, canadians are just rude like that
@@jeromethiel4323Same here. I make plenty of other meals from scratch.
I remembers these =) and still make some for comfort food... =9 Anyone notice the beautiful rice pilaf with the Cordon Blu??
It looked to have wild rice in it - yum.
Many of these dishes are hardly forgotten.
I came across a restaurant a few days ago that served Steak Diane. Wow! Been a long time.
It should be noted that most of these were fashionable in fine dining establishments; they were not what Mom made for a weekday family meal.
My mom did . Most days we had gourmet meals . We were an Air Force family , my mother cooked all meals where we were stationed . Southern cooking, Japanese style , always had to impress Pop,'s CO.b
My mother didn't cook like this either.
Absolute hogwash! Most of these were in Betty Crocker's and every other cookbook from the 50s-80s, and many still are today. I made most of these for the family by the time I was 15, and the recipes were even taught in Home Ec classes.
We do and my mom did! Heart ❤️
They were made by my mom and we ate these meals often - we were niddle class.
I'm 42 and the ham & pineapples had my mouth opening with hunger 🤤
Not forgotten around here. Many are still in the restaurants and I also make them myself.
Aw we make these meals during the week. No company, just love cooking together and the great flavors! 👨🍳 my son makes turkey tettrazenni
We are 67 years old. Brought up in the 70’s. Know all these foods. We don’t eat out much cause the fast food and restaurants stink! We also love leftovers. Tastes better than the first day! Yum 😋
So funny, none of these seem out of date or forgotten to me. I enjoy them and make them today. Kinda classics that are staples, maybe not on menus like they used to be I’ll give you that but I can make a great Kiev or Dianne any day. Delicious.
In fact none of these are forgotten. I understand a nostalgia aim for a video but every dish here is still being done both in homes and at restaurants.
(And I agree with the other comment: at least pronounce words correctly. I cringed at some).
I totally forgot about stuffed pork chops. That's something my mother used to make.
I am 65 and used to entertain frequently. Cooking was rather my passion. I happily recall making almost all of these dishes. I can remember veal marsala being one of my favorite offerings to slightly surprised dates when in my early 20s. Many of these other memories recall small dinner parties (those tended to be the best) for 6 or 8 with my husband. Bill had lived in Paris for about 4 years which was particularly compatible with my love of cooking.
Shepherds pie is an essential in my house. Literally made it this evening my kids dad is from the UK sooo..it’s a staple in our home today.
As I student majoring in chemistry in the seventies, I paid the bills bussing and waiting tables in mostly high-end restaurants and hotels in Seattle. This is indeed a tour of the menus of the day, with a few "comfort food" diner items thrown in.
My parents were born in the 70s, and I was raised in the late 90s. So we ate a ton of these types of foods growing up!
My mother loved Chicken Divan. If I remember, Stouffers offered it as a frozen meal for several years. It was delicious and comforting.
Highly inspirational! I shall try some recipes in the upcoming months. Thank you so much for this video 🍾
Absolutely love cottage pie!!!!
We eat nearly all of these meals still!
This was such an enjoyable video., thank you.
All these dishes can be purchased ready made from either the local butcher or the supermarket butchery dept, they've never gone out of fashion. While shepherd's pie/cottage pie was traditionally made from the left over Sunday roast for Monday's dinner. Memories of mincing the cold meat so mum could make the pie for dinner that night, and they were served with the vegetables on the plate, NOT cooked in with the pie unless you had some cold leftovers from the Sunday dinner as well. The only fresh vege added was diced onion.
I have recently made Chicken Cordon blu & it's easier than you would imagine. Delicious too. It freezes well also. Definitely worth trying!
Got a few good ideas about what to make, great, many thanks
Still make and eat more than half of these!
I make cottage pie, though my family calls it Shepherds Pie, all the time. Except it’s made mashed potatoes first, then the ground beef, then mixed vegetables, and the topped with cheese.
They all are excellent and most still prepared and served even today.
I’ve learned to make quite a few of these (shepherd’s pie, moussaka, chicken cordon bleu, eggplant parmesan, veal parmigiana, and salmon coulibiac) over the years ❤
Dishes like Shepherd's Pie, Turkey Tetrazzini, and Stuffed Pork Chops embody the comfort food category, offering hearty, easy-to-make meals ideal for family gatherings or colder seasons.
I am/was a young adult from the 70's and Surf & Turf was ALWAYS a really GOOD steak and a lobster tail. The lobster was never served cooked in a cream sauce and dumped over a nice steak! They were always served as separate proteins that stood on their own flavor profiles. It wasn't until years later they ruined the name 'Surf & Turf' to include shrimp & some other cheap beef - yuck! And then finally it seemed anything from the ocean was "surf" and anything thing from the ground was "turf".
Shepherd pie and cottage pie are definitely still staples today
We still make Shepherds pie today - it’s gorgeous and healthy.
My sister and I made Chicken Kiev a couple of times when we were in high school It's actually pretty easy.
I still many of these dishes to this day, so no they never went out of fashion
It's hard to forget foods that I never heard of. I am a country boy who also never went to a fancy restaurant.
Mate shepherds/cottage pie isn’t fancy. It’s a very old English food.
We still make chicken cordon bleu~ in our country, it is still popular!! 🤗🤗
Chicken Cordon blue
Steak Diane
Duck la orange
Shepherd's Pie
Chicken a laKiev
Veal Parmeggiana
Sole Luniere
Crab Louis
Chicken Devon
Eggplant Parmesan
Stuffed Pork chops
Moussaka
Veal Marsala
Salmon Cullibiac / Kolebyaka
Lamb Navarre
Coquilles Saint Jacques
Turkey Tetrazzini
Veal Oscar
Ham Steak with Pineapple
Surf and Turf (Steak & Lobster)
I ate chicken cordon bleu at my sisters wedding a few years ago. It's nowhere near forgotten.
I miss Noodles Romanoff.
My mother was the head waitress at a fancy supper club for 30 yrs she would make fancy meals at home that they would serve there. When I was a kid she would make chickengordonblue once a yr at Xmas all the family would come for dinner because it would be the only time of yr she would make it and that they could get it now you can just buy it in the stores but back then it was truly special.
Everyone can make it, it's very easy.
People are just lazy.
@@CordeliaWagner1999 Hey you try to make it for 25 people thensay there lazy
Great video that makes me want to get into the kitchen again :) A lot of the dishes mentioned are still very popular in Australia.
😃I love them!!!! Even Im not sure of some dishes' names but cant be forgettable when you tasted
Eggplant Parmesan is breaded in the narrative, unbreaded in the video (the better one to my mind).
So many Fine, delicious dishes,
Like so many of these are still super popular. Granted, some of em I can confidently say I have never heard of.
My local Greek restaurant serves good moussaka.
And it's not difficult to make at home - along with Shepherd's Pie and Eggplant or Veal Parmesan, and some of the others that are mostly a special sauce.
God bless the 🌎 from Chardon Ohio ❤ Great 📸 BTW
I'm from Norwalk Ohio
@@marshaharris4268 been there many of times. Norwalk raceway Park 🏞️🌄
Cordon Bleu is very common in Switzerland, two versions are base, veal or pork.
Some restaurants have elaborated the theme using alternate fillings replacing ham with raw ham, in the US prosciutto, smoked ham or any other cured meat, and the cheese may be fresh cheese up to more strong cheeses such as gorgonzola or even stilton.
I am hungry now!!! Chicken cordon bleu is so easy to make. Nothing beats filet mignon.
Salmon Coulibiac was my favorite meal my mom made; she was a great cook and this was reserved for my birthday dinner once a year! My one sister chose veal Marsala, my other sister had simpler tastes and a chicken parm would’ve been her choice
Chicken cordon blue already gets me 🤤
I've never had the first three, although I have heard of them. Shepherd's pie has long been a favourite and here in Canada, older family style restaurants still offer it as well as it can be purchased as a frozen meal at grocery stores.
That is an version of Steak Dianne..... Black Pepper, Crushed Garlic, Tomato Paste, Steak Juice, Worcestershire Sauce and Thickened Cream. Low to medium pan heat. Mix the first 4. Add in the Thickened Cream. Reduce the cream by constantly stirring while it evaporates. Takes a bit of work stirring and working it while the cream reduces.. but makes a nice sauce.
Usually where I cook this, I include some pan fried while onion... julienne?
We still make the grilled ham steak and pineapple, one of our favorites!
Last night while watching Rick Steves in France, a friend of his referred to duck as the chicken of France, due to it being a commonly eaten, popular bird on many menus throughout the country.
I remember a time when my family and I went to a restaurant when I was younger. The waitress came to take the orders. My brother got whatever. My mom and dad said they would have the Chicken Cordon Bleu and Au Gratin Potatoes. When I was asked, I said I don't want goddamn blue chicken and I don't want old rotten potatoes either , I will have a cheeseburger. My mom smacked my knuckles with a butter knife. True story.
Chicken Cordon Bleu: Still popular, still socially relevant, not forgotten.
Steak Diane: Still common on menus at restaurants, common home party meals, not forgotten.
Duck a L'Orange: Still common among duck hunters every hunting season, not forgotten.
Shepherd's Pie: Extremely common, not forgotten.
Chicken Kiev: Frequently seen in the frozen food aisles, still served at gatherings, fairly common, not forgotten.
Veal Parmigiana: Still served in restaurants, most veal is substituted with normal beef, common in Italian takeaways, not forgotten.
Sole Meunier: Fried fish fillets, extremely common, not forgotten.
Crab Louie: Commonly served in any place that uses crab meat and offers salads, not forgotten.
Chicken Divan: Chicken and broccoli with cheese sauce, very common, mostly called 'Chicken and Broccoli', not forgotten.
Eggplant Parmesan: Also known as vegan lasagna, it is extremely common, not forgotten.
Stuffed Pork Chops: It's literally just pork chops, stuffed with veggies, very common, not forgotten.
Mousaka: Greek food, served at any Greek restaurant, not forgotten.
Veal Marsala: Like other veal dishes, most use beef from adult bovines, is just beef cutlets, deglazed with wine, common, not forgotten.
Salmon Coulibiac: Puff pastry stuffed with rice and salmon, it's pretty common at American family gatherings with seafood, not forgotten.
Lamb Navarin: It's just lamb and veggie stew, very common, not forgotten.
Coquilles St. Jacques: Literally just baked scallops, covered in sauce, common in upscale restaurants, not forgotten.
Turkey Tetrazzini: Literally turkey and spaghetti noodles, anyone with excess turkey after Thanksgiving makes it, common, not forgotten.
Veal Oscar: Veal, replaced by beef, with crab, greens and hollandaise sauce, common where hollandaise sauce is served, not forgotten.
Ham Steak with Pineapple: Literally just slices of ham with a pineapple ring on top, every restaurant with them serves them, common, not forgotten.
Surf and Turf: So common and known, it was mentioned on Parks and Recreation, extremely common, not forgotten.
I made Cottage Pie earlier tonight. It’s so easy and good!
I absolutely love your videos. I try to watch one every day before I go to work and repeat said video about 4 times. Keep up the great work!👍🏿
Born in 1981, man these are nostalgic. I have eaten many of these.
Shepards pie is still a favourite staple
Cordon Blue not only in the USA a Hit! i buy it weekly here in Germany
We need full recipes 😂
Or you could just look for them on the internet like a normal person 🤦🏻♀️
That shepherd's pie looked like it was molten hot coming out of the oven, lol!
Have chicken cordon Bleu once a month or so
That Steak Diane looks so good and delicious! I wish I could have some. Beef Wellington ( I think that's what it's called) is another dish I wish I could try.
Gordon Ramsays is to die for. Cant beat it
I had a Steak Diane for my birthday last year.
You can get Chicken Cordon Blu in Any supermarket
i make quite a few of these dishes (or versions very close) now, from scratch. not forgotten, just not popular in overpriced modern restaurants. #learnToCook
Must-try classic from Germany: Toast Hawaii! A slice of toast, a slice of ham, a slice of pineapple and on top, a slice of cheese ☺️ preferably the processed one that exists for melting only 😂 slide it in the oven and give it a try!!
The Meeting cheese has a horrible chemical taste.
Just don't.
Use real Gouda.
Duck L'Orange is delicious still.
I thought Shepherds Pie was from the 1700s.
I ate it for the first time in 2024... not bad
I could eat the Veal Marsala through the screen of this video. It looks delicious 😋😋😋
These meals are all delicious, and still served at home if not in restaurants.
I still make some of these dishes😊
Here in the UK, many of these are still staples, although not ones you eat everyday as they're all quite rich in fat....Shepherd's Pie and Chicken Kyiv are very commonly served....and we often make Koulibiac at home....all Italian restaurants here would serve Melanzane di Parmigiana and Greek ones would serve Moussaka. When I think of forgotten 70s meals I suppose things like steak Diane, Black Forest gateau, surf n turf and duck a l'orange (or duck with cherry sauce) are the ones that come to mind, washed down with a glass of Blue Nun or Black Tower!
When you ordered Chicken Kiev at a fancy restaurant, the waiter would stick a fork in it at the table to "defuse" it. It was a nice touch.
Chicken kievs were great as a kid ,always fun making sure you didn’t get a jet of Napalm hot garlic butter in the eye when you cut in🔥😂
I work in a high end retirement home and we eat a lot of these on a monthly basis. Most of it is made fresh
Ham and pineapple is experiencing a bit of a renaissance. Especially if you grill the pineapple and make it a little firm and syrupy. And the thinner you slice it, the better.
Thanks for the Shepherd's Pie idea. I have some ground lamb to use & my mint is not up yet.
Chicken cordon blue is so good.