Then and Now II

• Just because a recipe calls for it doesn't mean you have to use it (I hate cilantro but love parsley)
• Do not ever believe the number of servings because it makes a big difference on who you are feeding
• Good cooking does not have to be or should it be difficult
• Not everything has to be made from scratch
• Great ideas come from food magazines but be daring and change them up
• Cooking for family and friends is good for the soul

 

  

 

There used to be a place on the northwest side of Chicago called "Grover's Oyster Bar" which was a fun place to eat and have drinks.  It's now "Chicago Joe's" which has the same qualities and good food.  But what "Grover's" had that "Joe's" doesn't was a sign over the bar that said, "We Don't Serve Butchers After 6:00."  We toasted that sign often and a lot of other things as well.  I bet there aren't too many of us that would get that sign now.

Maybe some of you remember that you couldn't always just run into the store whenever you felt like it and buy meat.  Grocery stores couldn't sell meat before 9:00AM or after 6:00PM.  It didn't matter if the meat was already wrapped and in the meat case.  You couldn't buy it.  The butchers hours were regulated to a strict eight hour day and if there was no butcher, you couldn't sell the beef.  This also applied to chicken and fish.  

This explained why grocery stores were packed on Saturdays.  I remember my brother and I finding a spot (usually by the magazines) to stay with the cart while my Mom ran all over the store, coming back to our hide-away when her arms were full.  We read a lot of magazines that we never paid for during those trips to the store. The store was so crowded you couldn't maneuver the aisles.  I also remember it wasn't uncommon for us to be at the deli counter with number 412 while they were calling 102.  Mom shopped and we waited.  

 

Granted life is easier for the shopper now.  You can go buy T-bones at 2:00 in the morning if you feel like it.  But there are things from those days I miss.   During those same times there were butcher shops everywhere.  The butcher knew you and knew how you liked your beef ground and which cut of pork you preferred.  In addition to butchers everywhere, there were also wonderful bakeries always within walking distance.  In those days grocery stores didn't have their own bakeries.  Nothing beats walking home with a warm loaf of bread and some fresh baked danish in your arms.  Now locating a good butcher and a good bakery can be as difficult as finding Waldo and they're definitely not within walking distance.

I guess it's progress and it came in handy when I bought the fish for this recipe at 7:00PM but wouldn't it be nice if we could have it both ways?

Here's to "Grover's"

Flounder with Tarragon and Lemon

4 flounder filets

1 teaspoon seasoned salt

2 Tablespoons olive oil

1/2 cup chicken broth

2 teaspoons lemon juice (preferably fresh)

2 Tablespoons Dijon mustard 

1/2 teaspoon dried tarragon*

Rinse and pat dry fish.  Sprinkle with seasoned salt.  Heat olive oil and cook filets about 2 minutes on each side.  Keep warm in low oven.  Add broth and lemon juice to the pan.  Whisk in mustard and tarragon.  Heat sauce gently.  Serve sauce over flounder filets.

 

* I love tarragon so I would increase this to one teaspoon or maybe even more.  You might not like tarragon at all so feel free to use dill or whatever else you think might taste great.  You're the cook.