Old Hollywood Kitchen: Dennis Morgan

This post has been sitting in my drafts since April. At least now it's seasonably appropriate, especially since today's star is in one of my favorite holiday films, Christmas in Connecticut. Perhaps you need a warm, comforting dessert to enjoy while you watch...

Dennis Morgan's Apple Surprise

2 pounds green apples
1/4 lb. butter
1 cup brown sugar
2/3 cup flour
1 tsp. ground cloves
1 tsp. cinnamon
Ice cream or whipped cream

Simple and satisfying like any fruit crisp, and an easy alternative to apple pie for less experienced bakers. Worth breaking out the best vanilla ice cream you can find, too. Stay safe and healthy, everyone, and happy eating!

Old Hollywood Kitchen: Marlene Dietrich and Karen Morley

It started simply enough: one weekend I developed a craving for banana bread, and conveniently had a couple of overripe bananas to put to good use. I realized that I had one vintage recipe to re-test and one I had never used (and a tried-and-true third recipe, my own mother's). Thus, here it is, my first side-by-side recipe comparison; a tale of two banana breads.

Marlene Dietrich's Banana Nut Bread

1 3/4 cups all-purpose flour
3/4 tsp. baking soda
1 1/4 tsp. cream of tartar
1/2 tsp. salt (I omitted)
1/3 cup shortening
2/3 cup sugar
2 eggs
1 cup mashed banana pulp (usually 2 bananas)
1/2 cup finely chopped walnuts

The first test of this recipe taught me a valuable lesson: modern ovens run hotter, and with more consistent temperature than their 1930s predecessors. As such, one full hour in a 350 degree oven proved nearly fatal for the poor loaf. The bottom half was dry and tough, the top half just barely edible. It practically has a tan line! Try again.

The second attempt fared much better. I kept a closer eye on the oven timer and pulled the loaf out after 45 minutes. Improved texture, though still a touch dry. I was running low on walnuts this time around, and I'm not sure if that had an impact on the moisture levels.

Now, how about that "new" recipe?

Karen Morley's Banana Bread

1 cup sugar
1/2 cup sour cream
2 eggs
1 tsp. baking soda (sifted with flour)
2 tsp. milk
2 cups flour
3 bananas, well mashed

Baked at 300 degrees for about 55 minutes, this loaf turned out moist, even a bit chewy, likely owing to the use of sour cream. This recipe may edge out Dietrich's as I'm not accustomed to putting walnuts in banana bread and prefer it without them. I plan to make it again sometime and may let it go a full hour in the oven to see how that affects the texture. Overall, I still prefer my mother's recipe (also without walnuts) over these two, but I'm willing to try either of these again.

I've included my movie recommendations in the photos above. The Dietrich and von Sternberg in Hollywood box set is a wonderful Criterion release and will hit the spot if you're looking for a heady dose of (mostly pre-Code) glamour. I've chosen another pre-Code gem, 1932's Arsene Lupin, for Karen Morley, who matches wits with John Barrymore's suave gentleman thief. Happy watching, and happy baking!

Old Hollywood Kitchen: Joan Blondell

The last installment of Old Hollywood Kitchen featured my beloved Glenda Farrell, so it only makes sense to follow with one of her closest friends, the equally wisecracking Joan Blondell.

Joan Blondell's Sunday Night Special
4 cans tomato sauce
4 lbs. ground beef
1 1/2 cups green peppers, chopped
2 tbsp. chili powder
1 1/2 cans corn (easier to use 1 15.25 oz. can and 1 8.75 oz. can)
1 cup onion, chopped
1 lb. shredded cheese (not specified, I used cheddar)
3 boxes pasta (again, not specified, I used macaroni)

A caveat right up front: this makes SO MUCH FOOD. I quartered the recipe and still had way too much pasta, then had to use two cans of tomato sauce as one wasn't enough to cover the dish.

Brought to you by Hideous Formica.

The "finished" product:

The concept is good and the flavors are almost there, but this is going to take some serious reworking of proportions. My biggest failure of these recipe tests thus far, but not a total loss; I'm definitely going to give this another try and will share my version here once I get it right.

It's fitting to wrap up 2018 with Joan Blondell as I spent Christmas morning watching her team up with Katharine Hepburn in Desk Set. Dated in (mostly) entertaining ways, it's a fun film for the holidays; if you're not keen, I can always recommend peak Blondell in any of her Busby Berkeley outings, particularly Gold Diggers of 1933 ("Remember My Forgotten Man" has me in tears every time). There's also her numerous pairings with Farrell, natch, my favorite of them being Havana Widows. Here's to more great food, films and fun in 2019!

Speaking of Katharine Hepburn, here's a little bonus! Her brownie recipe has been floating around the internet and I finally decided to give it a try:

Very easy to make for a relative novice like me, and with a satisfying fudgy chewiness to boot. They're too rich and dense for me to want to make on a regular basis, but will be a great recipe for future use if I need to whip up a quick dessert.

Old Hollywood Kitchen: Glenda Farrell

When I began my search for these vintage recipes, there was one star I had always hoped to find. Once I picked up a copy of What Actors Eat When They Eat, I was thrilled to see that Glenda Farrell was featured in the collection, having had no previous luck turning up one of her recipes. I plan to make that recipe sometime this winter as it's best suited for cold weather. What a pleasant surprise to chance upon another vintage cookbook, Famous Stars Favorite Foods, and flip to this page:

Glenda Farrell's Devil's Food Cake

3 squares chocolate, melted
1 cup butter
2 1/2 cups sugar
4 eggs
3 3/4 cups cake flour
2 tsp. baking soda
2 tsp. salt
2 cups milk
2 tsp. vanilla extract

I'm growing in confidence with my cooking, but baking is still largely a nerve-wracking affair. I halved the recipe for a two-layer cake, and it turned out fine though a bit on the dry side. I'm not sure what the recipe might need to add some moisture, but it's simple enough to lend itself to experimentation. I also substituted an oil and cocoa powder mixture for the chocolate since I don't keep baking chocolate around.

Topped with a simple buttercream frosting, it's just the way to satisfy that cake craving. I first baked this for Glenda's birthday back in June to complement a marathon of her films. If you haven't yet experienced her acting, any of her Warner Brothers features would be a good start, particularly the one that brought her Torchy Blane to acclaim: 1936's Smart Blonde. You can also tune in to TCM every Monday in November to celebrate her reign as Star of the Month. Long may she rule.