FAT IS FLAVOR a cookbook by: Joan Hupp
Designed by: Alex Hupp
Introduction This publication is a small visual cookbook celebrating Joan Hupp's most famous and obscure recipes. The photographs that accompany each recipe are digitized slide photographs taken by either Joan or Bill Hupp. Joan Hupp is a celebrated chef who graduated from Le Cordon Bleu London. During her years in the industry, Joan aided in opening a handful of restaurants in Chicago. Joan went on to own and operate her own cookware store and cooking studio in Indiana where she would run community cooking classes along with hosting a television cooking show. As the curator , editor , designer , and publisher of this project, I wanted to celebrate my grandmother's craft along with show how talented my grandfather was with a camera. I was always told that our family wasn't artistic, so I felt it was necessary to create this physical representation of both Joan and Bill's craft. Both the recipes and the photos are from around 1960-1980.
This book is dedicated to Barbara Spitzer , Bill Hupp, and the Hupp Family
Salmon Dip 3 hard-boiled eggs, mashed
ingredients
1 cup smoked salmon, flaked
instruction
1 teaspoon vinegar 3 tablespoons mayonnaise ½ cup blue or Gorgonzola 3 tablespoons red pepper, chopped Salt and pepper to taste
Mix all ingredients until well blended and chill. Serve in a hollowed out red pepper or red cabbage with your favorite fresh vegetables, Chips or crackers.
recipe no. 1
Baked Italian Cheese ingredients
1 pound fresh mozzarella cheese
instruction
6 cloves garlic, crushed
1/3 cup olive oil
1/3 cup corn oil
2 tablespoons Italian spice seasoning
Place the cheese in the earthenware or ovenproof dish. Pierce the outside of the cheese with the fork. In a small bowl, combine the garlic, olive oil, corn oil and Italian spice until they are thoroughly blended. Pour over the cheese. Refrigerate, covered, for at least 4 hours, preferably overnight. During this time baste the cheese with the oil 3 or 4 times. Preheat the oven to 350F. Bake the cheese for 15 minutes or until slightly soft. Serve warm with tortillas, bread or rolls.
recipe no. 2
Chocolate Pleasure 1 stick of sweet butter
ingredients
2 ounces of unsweetened chocolate
instruction
1 cup sugar ½ teaspoon vanilla extract 2 large or extra large eggs ½ cup sifted all-purpose flour Pinch of salt
Adjust rack one-third up from bottom of oven and preheat oven and preheat oven to 350 Grease and flour baking pan Place butter and chocolate in heavy 2-3 quart saucepan over lowest heat. Stir occasionally with a rubber or wooden spatula until butter and chocolate are melted and smooth. Set aside to cool for about 3 minutes and then stir in sugar and vanilla. Add eggs, one at a time, stirring until smooth after each addition. Add the flour and salt and stir until smooth. Turn batter into prepared pan and smooth top .
recipe no. 3
Blackened Catfish 2 tablespoons sweet paprika 3 teaspoons salt
ingredients
2 teaspoons onion powder
instruction
2 teaspoons garlic powder 2 teaspoons ground red pepper 1 ½ teaspoons white pepper 1 ½ teaspoons black pepper 1 teaspoon dried thyme leaves 1 teaspoon dried oregano leaves 6 catfish fillets
Thoroughly combine all the seasoning mixture together in one bowl. Heat a large grill pan or skillet over high heat. Meanwhile, lightly coat the fish fillets, on both sides, with extra virgin olive oil. Sprinkle the spice mixture evenly on both sides of the fish fillets, patting it in by hand. Place in hot grill or skillet, flesh side down, and allow to sear for 2 minutes. Turn over fish fillets and grill 3 to 4 minutes on the other side. Serve while hot.
recipe no. 4
Grandma Cienega's
ingredients
sopa de albondigas
instruction
2 quarts fat free chicken stock 16 ounce container deli fresh salsa Pinch of salt Pinch of pepper Ÿ cup Masa Harina 1 ½ pounds of ground sirloin 1/3 cup of uncooked white rice 1 4 ounce can of diced chilis, drained 1 medium tomato, finely diced 1 small onion, finely diced 1 teaspoon ground cumin ( or to taste) 1 teaspoon salt ½ teaspoon pepper 6 russet potatoes, peeled, cut into cubes 1 tablespoons fresh , chopped cilantro Warm tortillas (optional)
In a large kettle, or stock pot, combine the chicken stock with 1/4 cup of the salsa. Brine to a high simmer, salt and pepper to taste. Mix Masa Harina and water in a small bowl. and set aside.
Break up the ground meat into a large bowl, add the rice, chiles, tomato, onion, and cumin. Also add 1 tsp. salt, 1/2 teaspoon pepper. Mix thoroughly. With clean hands, roll meat into little meatballs, one by one, and gently drop into the simmering broth. While the meatballs are simmering (about 20 minutes). Add the potatoes to the soup and simmer, uncovered until potatoes are just fork tender, about 15 minutes. Add the Masa mixture to the simmering broth to the thickness you like. If the broth is not thick enough, add more Masa/ water mixture. Just before serving, add the fresh cilantro. Serve with warm tortillas (optional), and the remaining salsa on the side. Makes 8 servings.
recipe no. 5
Berries and pistachios in wine sauce 2/3 cup dried berries
ingredients
½ cup dry wine
instruction
¼ cup chopped shallots 1 tablespoon olive oil 1 Tablespoon butter ¾ cup chopped pistachios ½ cup dry sherry Salt and pepper to taste
Place berries and wine in small saucepan and reduce until wine has evaporated. Watch closely. Remove and set aside. Melt Butter and olive oil in medium saute pan. Saute shallots 2 to 3 minutes. Add chopped pistachios and continue to stir, add berries, cream and sherry. If too dry, Add more cream or chicken broth. Serve over freshly cooked pasta.
recipe no. 6
Death Row Chicken-Fried Steak Steak:
Gravy:
ingredients
½ cup all-purpose flour ½ teaspoon salt, or to taste
2 tablespoons meat drippings or lard
Freshly ground black pepper
3 tablespoons all-purpose flour
1 egg beaten with 2 tbs of water
1 can(12 ounces) evaporated milk
¾ cup buttermilk baking mix, 4 pieces of top round steak -
½ cup of water
pounded thin tenderize
½ teaspoon salt, or more to taste
1/3 cup vegetable oil,
Freshly ground black pepper
instruction
Stir together flour, salt and pepper to taste in shallow pan or plate. Place egg mixture in a shallow pan. Place baking mix in the third shallow pan. Coat steaks in flour mixture; dip in egg-water mixture. Coat with baking mix. Heat oil in large nonstick skillet over mediumhigh heat until a sprinkle of water sizzles. Add steaks, in batches, until golden brown and cooked through, 4 to 5 minutes per side, adding more oil if needed. Remove from pan; keep warm. Keep meat drippings in pan. For, heat drippings over medium heat. Add flour. Cook, stirring constantly, until flour turns golden, 2 to 3 minutes. Add milk and water. Cook, stirring constantly, until smooth and thickened, about 5 minutes. Season with salt and pepper. Serve gravy with steaks.
recipe no. 7
ingredients
Red Beans and Rice
instruction
1 pound dry red kidney beans 6 large ham hocks 2 ½ cups finely chopped celery 2 cups finely chopped onions 2 cups finely chopped green bell peppers 5 bay leaves 2 teaspoons white pepper 2 teaspoons dried thyme leaves 1 ½ teaspoon garlic powder 1 ½ teaspoon dried oregano leaves 1 teaspoon ground red pepper (cayenne) ½ teaspoon black pepper 1 tablespoon tabasco sauce
Cover the beans with water 2 inches above beans. Let stand overnight. Place the ham hocks, 8 cups of water, celery, onions, bell peppers , bay leaves and seasonings in a 5 ½ quart saucepan or large dutch oven. Stir well. Cover and bring to a boil over high heat. Reduce heat, semi-cover with lid and simmer until meat fork is tender, about three hours. Remove ham stocks and set aside. Add the drained beans and 4 cups of water to the pan, bring to a boil. Reduce heat and simmer one hour, stirring often so as not to scorch the beans on the bottom. In the meantime, Remove the meat from the ham hocks and discard bone. Add the ham and cook 10 minutes more, continue to stir occasionally.
recipe no. 8
Gypsy stew 1 3lb chicken cut up
ingredients
4 yellow onions peeled & chopped into 1/8s
instruction
8 garlic cloves smashed & coarsely chopped 4 cups chicken broth 3 to 4 chopped jalapeùos 3 cups tomatoes 2 tsp Salt ½ to 1 lb Monterey jack cheese
Put chicken, onions, garlic and broth into a large heavy soup pot or dutch oven. Cover pot and simmer slowly for 1 hour or until chicken is fully cooked. Finely chop chillies. Tear tomatoes apart and place in large bowl with chillies. Set Aside Remove cooked chicken and let cool long enough so you can pick meat from bones. Add tomatoes and chillies, Salt and Chicken to soup. Cover and simmer 20 minutes. Cut chunks of cheese into cubes and place in bottom of individual bowls. Pour stew into each bowl; The heat will melt the cheese. The stew will be topped with fried tortilla strips, chopped cilantro, a dollop of sour cream. Chopped tomatoes can also be used as a garnish.
recipe no. 9
Cajun Chicken with Basting Sauce 1 tablespoon Dijon mustard 1/4 cup (wine) vinegar
ingredients
2 cloves garlic, minced or pressed
instruction
1 tablespoon dried oregano 1 tablespoon dried thyme 11/4 teaspoon Tabasco 11/2 teaspoon Worcestershire Sauce 1/4 teaspoon salt 1/4 cup olive oil 4 boneless skinless chicken breasts
In a food processor or bowl, blend together all the ingredients except the oil (and obviously not the chicken). Gradually process or whisk in the oil to produce a creamy dressing. Let the chicken marinate in the basting sauce for 30 minutes at room temperature. Preheat the broiler. Place the chicken on a broiler pan and cook about 5-7 minutes on one side, until the chicken breasts begin to brown lightly. Turn and grill another 3-5 minutes until the breasts are firm and lightly brown. They should still be juicy and not overcooked.
recipe no. 10
Blue Truffles 2 tablespoons blue cheese
ingredients
2 tablespoons cream cheese
instruction
1 tablespoon finely chopped parsley 1 tablespoon minced shallots 1/2 teaspoon ground black pepper 1/4 cup cashews
Combine blue cheese, cream cheese, parsley, shallots and black pepper in a medium mixing bowl. Stir with a fork until well mixed. Set aside. Reserve 6 whole cashews. Place the remaining cashews in a food processor fitted with the chopping blade and process into fine crumbs. Measure out 6 tablespoons of cheese mixture and form into six little round balls. Roll each in cashew crumbs and place 1 whole cashew on each. Refrigerate for 1 hour.
recipe no. 11
ingredients
Acorn Squash and Apple Soup
instruction
4 acorn squash, cut into halves, and seeded Butter, softened 2 Granny Smith apples cored and chopped 1 large carrot, chopped 1/2 medium onion, chopped 1 Tbsp. vegetable oil 3 C. chicken broth 1 Tbsp. packed light brown sugar 1/4 tsp. ground allspice 1/8 tsp. ground ginger 2 tsp. Dijon-style mustard 1 cup pasteurize cheese spread, cubed 1/4 cup whipping cream or half-and-half 1/4 cup hazelnut liqueur Salt and Pepper to taste ground nutmeg
Preheat oven to 400 degrees Place acorn squash, cut sides up, in baking pan. Brush insides lightly with butter; sprinkle very lightly with salt. Pour 1/4 inch of warm water into pan. Cover pan with foil. Bake, covered, 35 to 40 minutes until squash is tender. Cook apples, carrot and onion in hot oil in large saucepan over medium-high heat 5 to 7 minutes until onion is tender. Add chicken broth; bring to a boil. Reduce heat; cover and simmer 20 minutes. Stir in sugar, spices and mustard. Process apple mixture in blender or food processor until smooth. Return to saucepan. Add cheese and cream; cook over low heat until cheese is melted, stirring frequently. Season to taste with salt and white pepper, Place squash halves on plates; fill centers with soup. Garnish with sour cream and chopped hazelnuts (or pecans) and nutmeg.
recipe no. 12
ingredients
7 Hour Red Sauce
instruction
3 tablespoons olive oil 1 onion chopped cloves garlic chopped 2 pounds pork neck bones washed 2 pounds country style ribs washed 3 28 ounce cans crushed tomatoes 3 28 ounce cans tomato sauce 3 6 ounce cans tomato paste 2 quarts of water 3 tablespoons basil crushed 3 tablespoons oregano crushed garlic powder salt & pepper to taste
In a non-reactive 12 quart pot sweat onions in olive oil with garlic (do not brown) add: crushed tomatoes. tomato sauce, tomato paste, water, bones and 1(2 of spices, bring to a soil while stirring. reduce heat and simmer 4-3 hours stirring every 30 minutes. remove meat, cool, separate meat from bones, cut in small pieces ado meat to sauce. simmer 3 more hours - adding water if necessary, add rest of oregano and basil last hour of cooking, salt f pepper to taste, serve over pasta.
recipe no. 13
ingredients
Cottage Pie
instruction
1 lb cooked ground beef 2 medium onions, chopped 1 large carrot, small dice 2 tbsp. fat from cooked beef 1 1/2 tsp. ground cinnamon 1 1/2 tsp. dried minced herbs 1 tbsp. chopped fresh parsley 1 level tbsp. flour 1 tbsp. tomato paste 10 oz. hot beef stock 2 lbs. potatoes, 2 medium leeks cleaned and chopped, 2 oz. butter, 1 oz. cheddar cheese salt and pepper to taste
Preheat oven to 400 f. fry onion in drippings until soft add carrots and minced meat, continue to cook for 10 min. when carrots are slightly brown season with salt and pepper, add cinnamon, herbs and parsley. stir in flour. add tomato paste to hot stock , add to the meat mixture and bring to a simmer. to make the topping: boil potatoes in salted water and cook leeks gently in butter. when potatoes are tender, mash and stir in butter and leeks. season to taste. place meat mixture in well greased baking dish. spread potato mixture on top, sprinkle with grated cheese. bake twenty five minutes until top is crusty and golden.
recipe no. 14
Biscotti-Stuffed
Baked Pears 1 cup dry white wine
ingredients
1/2 tablespoon sugar
instruction
2 teaspoon of lemon zest 1/2 cup biscotti crumbs 2 Tbsp. melted butter 1/2 cup golden raisins 4 firm ripe pears, such as Bartlett
Preheat the oven to 350 degrees. Butter a baking dish just large enough to hold the pears in a single layer when cut in half. Stir the wine and 1/2 C. sugar together. Pour the mixture into the dish and add the lemon zest. Combine the cookie crumbs, butter, and remaining 2 Tbsp. sugar. Stir in the raisins. Cut the pears lengthwise in half. Scoop out the cores and stems using the tip of a swivelblade vegetable peeler or a melon baler. Stuff the pears with the crumb mixture. Place the pears cut side up in the baking dish. Bake for 45 minutes, or until the pears are tender when pierced with a knife. Serve warm with the pan juices.
recipe no. 15
ingredients
Irish Stew
instruction
1 1/2 lbs. lean stewing beef or lamb 3 tablespoons olive oil 2 thinly sliced onions 2 teaspoons sugar 1 teaspoon dry mustard 1 tablespoon tomato paste 1 bay leaf, 1 sprig of thyme, 4 parsley stalks 1 pint (2.5 cups) Guinness 8 oz. mushrooms 1/2 tablespoon butter salt & pepper to taste seasoned flour
Cut meat into 1.5 inch cubes and toss in seasoned flour. Heat some oil in a pan and fry meat in batches until it is brown on all sides. Transfer the meat into a casserole. Add a little more oil to the pan and fry the onion until nicely browned. Add the stout, mustard, tomato puree, orange rind and bouquet garni. Bring to a boil, then pour into the casserole. Simmer in a very low oven (300 degrees F) for 2 to 2.5 hours (can be done on the top of the stove on low heat). Meanwhile, wash and slice mushrooms, saute in a little melted butter in a hot pan. Season and set aside. When the stew is cooked, add the mushrooms and simmer for 2 - 3 minutes. Salt and pepper to taste. If you like your stew a little thicker, add a thickening agent. If you prefer a thinner stew, add a little more stout. The point being that no one agrees on the "right way" to make this as with everything (particularly Irish food). Continue to stir until heated through.
recipe no. 16
Hushpuppies 1 cup cornmeal 1 cup all purpose flour
ingredients
1 tablespoon baking powder
instruction
1 teaspoon sugar 1/4 cup very finely chopped green onions 1/4 cup very finely chopped green peppers 1 1/2 teaspoons minced garlic 2 large eggs, beaten 1 cup buttermilk 5 strips of bacon 2 tablespoons bacon fat for frying
Combine all the dry ingredients in a large bowl, breaking up any lumps. In another bowl, whisk together eggs, buttermilk and bacon fat. Add garlic, green onions, green peppers and crumbled bacon bits. Combine with dry ingredients. In a large skillet or deep fryer, heat 4 inches of oil to 350 degrees. Drop the batter by the tablespoonfuls into the hot oil. Do not crowd. Cook until dark golden brown on each side and cooked through (about 1-2 minutes per side). Drain on paper towels. Serve hot. Makes about 30 hushpuppies.
recipe no. 17
Chicago Style
ingredients
Deep Dish Pizza Crust:
Filling:
1 package active dry yeast
8 ounces mozzarella cheese, shredded
1 cup warm water (110 degrees)
1 can plum tomatoes, drained & squished
1 teaspoon salt
2 tablespoons chopped fresh
1/4 cup vegetable oil
2 tablespoons chopped fresh
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup cornmeal
1 teaspoon salt
1/4 cup grated parmesan cheese
3 tablespoons olive oil
3 cup all-purpose flour
1/4 cup grated Parmesan cheese
instruction
Sprinkle the yeast over the warm water to dissolve. Place salt, oils, cornmeal, cheese and half of the flour in the bowl of a heavy duty mixer. Beat for 10 minutes. Switch to a dough hook and mix in the remaining flour 1/2 cup at a time. This can be done with a wooden spoon by hand if you do not have a dough hook. This is a very wet dough. If kneading by hand you will have to use a pastry blade to knead the dough. Place dough in a lightly greased bowl and cover with plastic wrap. Let rise for 1 to 2 hours or until doubled in bulk. Punch down the dough, cover with plastic and place in the refrigerator until ready to make pizza. This dough can be used immediately, but gets better with time. Make it the day before you want to use it to develop the best dough flavor. Combine tomatoes, basil, oregano, garlic, salt and olive oil. Set aside at room temperature for at least 30 minutes to meld flavors. Press dough into a 14" deep dish pizza pan that has been greased with olive oil. (or 3 8-9" cake pans). Press the dough all the way up the sides of the pan. Place the mozzarella on the bottom of the dough. Spread the tomato mixture over the cheese and top with Parmesan. Drizzle additional olive oil over the top of the pizza and bake in a 375 degree oven for 35 minutes.
recipe no. 18
Rabbit with Thyme and Dijon Mustard 1 fresh rabbit cut into serving pieces 3 tbsp dijon mustard
ingredients
1 tbsp minced fresh thyme leaves
instruction
2 tablespoons unsalted butter 2 tablespoon extra-virgin olive oil 1/4 cup dry white wine 11/2 cup apple cider 1/2 cup chicken stock 1/2 cup heavy cream seasonings to taste 2 tsp dijon mustard salt and ground white pepper
Brush both sides of rabbit pieces very generously with the mustard. sprinkle with thyme,salt and pepper. in a large heavy skillet, heat the butter and oil. when hot but not smoking, add the rabbit pieces. immediately reduce the heat to low (to keep the rabbit meat from drying out). lightly brown rabbit, cover and cook, turning the rabbit from time to time, until the rabbit is tender but still moist. about 15 minutes per side. remove rabbit and cover and place in oven to keep warm. Increase the heat and deglaze the skillet, quickly with wine, scraping up the bits that cling to the bottom. add cider, cream and reduce by 1/3. season to taste. Place rabbit pieces on serving platter. spoon sauce over rabbit and sprinkle lightly with finely minced thyme and parsley if desired.
recipe no. 19
Stuffed
French Toast 2 thin slices white or whole-wheat bread
ingredients
1 tablespoon cream cheese, softened
instruction
Strawberry jam 1 egg 1 teaspoon milk 1 tablespoon unsalted butter Powdered sugar
Lay 1 slice of the bread on a work surface. With the table knife, spread the cream cheese over the slice of bread. Spread a thin layer of strawberry jam over the cream cheese. (-Top with the second slice of bread, making a sandwich. Break the egg into the shallow bowl. Add the milk and beat with the fork until well blended. Using both hands, carefully pick up the sandwich and put it in the bowl holding the egg mixture. Let the sandwich sit until the bottom piece of bread absorbs some of the egg mixture. Carefully turn the sandwich over with your fingers and let the other side absorb some egg mixture. co-Keep turning the sandwich over until all of the egg mixture has soaked into the bread. Put the butter in the small frying pan. Set the pan on a burner of your stove and turn the heat on to medium. When the butter is melted, lift the sandwich and place it in the pan. Fry until the underside is light golden brown, about 2 minutes (lift up the edge of the sandwich with the spatula to peek underneath). Slip the spatula under the sandwich and turn it over to brown the second side. Sprinkle with the powdered sugar and serve immediately.
recipe no. 20
The Ritz Hotel Champagne ingredients
3/4 cup Strawberries
instruction
1 Tbsp. Lemon Juice
1 Tbsp. Sugar
1/4 cup Brandy Dry Champagne
Combine strawberries, lemon juice, sugar, and brandy in a blender container. Process until smooth. Rim glass with lemon juice and dip in sugar. Pour approximately 1 Tbsp. Of the puree in the glass and fill with Champagne.
recipe no. 21
ingredients
Tropical Fruit Salsa
instruction
1 tablespoon finely chapped ginger 11/3 cup pineapple juice Juice of one lime 1 teaspoon sugar 1 teaspoon vinegar 4 nectarines, peeled and chopped 1/2 red onion, sliced in thin rings 1 jalapeno, finely chopped 1 teaspoon lime zest 1/2 red pepper, sliced thin 1/2 green pepper, sliced thin 1 clove garlic, chopped 1 1/2 cup chopped cilantro
Simmer ginger, pineapple juice, lime juice, sugar and vinegar for about one minute. Set aside. Prepare the rest of ingredients. Combine ingredients and toss with ginger syrup. Note: Mango, pineapple or papaya can be used for this.
recipe no. 22
My grandmother once told me that "Even if you make a meal for someone that you know is too salty, never bring it to their attention." *You can apply this advice to any aspect of life.*
Fat Is Flavor 2017