👨🍳 Cooking in the Time of COVID 👨🍳
(Click on any image to view it in high resolution.)
This is not a TV Dinner. Nor does it play one on TV; that would be too meta. (Ceci n’est pas une pipe, either.) Rather, it is a refrigerator magnet measuring 4" x 3" that I bought because it struck a responsive chord in my retro heart, a dissonant chord that reminded me of my culinarily deprived childhood during which my mother’s oblivious ineptness in the kitchen relegated us to a daily sentence of Swanson’s TV Dinners and Morton’s Chicken Pot Pies. (Curious? Read “How I Got Into Cooking” if you dare.)
In any event, this all started because I had been staring at my refrigerator pondering how I should repurpose the gravy from the pernil I had recently made (see post) and since that magnet was in my direct line of sight, an itching, quirky thought of reproducing the nostalgic Swiss Steak dinner rushed into my head. So I set out to replicate the dish in all of its 60s splendor, but in a rendition, courtesy of the aforementioned gravy, that would actually taste better than either the refrigerator magnet or its original subject.
Good thing I couldn’t remember what that thing in the middle was supposed to be or I might have taken a crack at that too. It’s possible that the good folks at Swanson never really identified it as anything beyond a “yummy dessert treat topped with a sweet red maraschino cherry!” or words to that effect. My taste memories of it draw a blank. Can’t imagine why.
Happily, and ghoulish flashbacks notwithstanding, the end result, appropriately presented here, was infinitely better than the ur-dinner.
But I still couldn’t resist throwing the canonical frozen pat of butter onto the mashed potatoes.
Stay safe, be well, and eat whatever it takes. ❤️