There is a favorite family salad on this site called Sumi Salad. The recipe has been around long enough that it is starting to fall into the realm of “vintage” recipes. I think that I got the recipe from my sister in-law, Anne (with an ‘e’), well over 20 years ago and the salad has been dearly beloved (and craved) around my house through all that time. When I saw a recipe for Grilled Ginger-Sesame Chicken Salad recently, my first thought was, “Hey! That’s Sumi Salad on steroids!”
Food evolution is the new technology. It practically needs its own I.T. department to keep up with the trends and new flavors and cooking methods. Following along this line of thought, I think that it is funny that technology, itself, is all about packing more and more into less and less space. However, with food technology as a recipe evolve, so does the space required for its ingredients.
For instance, I think of my spice drawer from when I first got married (33 years and counting). It was pretty basic and included 12-15 herbs and spices, two of which were salt and pepper. Now, however, I find that I have herbs and spices and salts and peppers representing most of the world’s cultures.
Let’s take salt for example. In addition to regular, standard iodized table salt, I have sea salt, pink Himalayan salt, smoked salt (hickory and alderwood), Kosher salt, fluer de sal, grey sea salt, red Hawaiian sea salt, black Hawaiian sea salt and truffle salt. Plus I have numerous salts blended with various herbs and spices.
Just in case you are wondering which of the salts is my favorite, it is the pink Himalayan salt. And yes, I understand that chemically speaking, salt is salt. However, there are various flavor nuances with the different salts which makes each of them unique.
I love that the internet has helped us become so multi-cultural and I love that the most prevalent methods for expressing our diversity is through food. I crave Indian food made with ghee, enjoy za’tar with Jerusalem bagels, will pretty much devour Mexican or Italian anything, and I still long for the shwarmas and Arab-style rice that I had when I used to live in Saudi Arabia.
I am a huge genealogy/family history buff and love, love, love finding my ancestors…and lots of other people’s ancestors as well. Because of that love, I am drawn to vintage recipes in their unspoiled simplicity. I have a few vintage recipes on my site. As a matter of fact, I began this blog with my great grandmother’s recipe for Sour Cream Pound Cake which she used to bake in a wood burning stove. See the end of this post for other vintage recipes on this site.
While I appreciate recipes from the past, I also happily embrace much of today’s recipe revolution. However, the structure of many of today’s recipes are based on recipes from the past. Yesterday’s Sumi Salad is today’s Grilled Ginger-Sesame Chicken Salad.
Vintage Recipes on this Site:
- Macaroni Pie—this one has its origins in the Caribbean, but is beloved in the United States south
- Sour Cream Pound Cake
- Fried Green Tomatoes
- Watergate Salad
- Party Cheese Ball
- Baked Beans
- Red Beans and Rice
- Chili Dogs
- Classic Hamburger
- Fudge Mallow Cake
- Swedish Almond Cake
- Chicken and Broccoli Casserole
- Penny Casserole
- Funeral Potatoes
- Tin Foil Dinners
- Traditional Chicken Salad
- Criss-Cross Peanut Butter Cookies
- Amish Sugar Cookies
- Banana Pudding
- Chocolate Delight
- Lemon Bisque
- Candied Sweet Potatoes or Yams
- Cornbread Dressing