If I'm cooking dinner for the president, I'm gonna want to stick with stuff I know — recipes I've cooked over and over again. Can't take any risks. My new cookbook project will feature American recipes from the past century, and that seems perfect for a presidential dinner. We can make it an American history lesson at the same time! I've gone through my recipes for the book and selected a few from various decades.
For starters, I'll serve my Roasted Root Veggie Tartare with Cashew Cheese from the 1930s, when Herbert Hoover was president. Roasted beets and carrots served atop a homemade cashew cheese on little toasts.
For the soup, we'll have Cream of Tomato from the 1960s, when Dwight D. Eisenhower was president. This is a simple tomato soup thickened with a roux, adapted from a 1960s Better Homes & Gardens cookbook. Here's the recipe!
And we'll have these pretty Pea Salads in Lemon Cups from the 1900s, when William McKinley was prez. I just think these are too cute! Marinated peas and walnuts stuffed in lemons with a dollop on vegan mayo on top.
For the main, it's Tempeh Wellington from the 1930s — back to the Hoover years. Marinated tempeh and mushrooms stuffed into puff pastry. Fancy and delicious.
And I'll also whip up some New Potatoes in Parsley Butter from the 1910s, a feast fit for prez William Howard Taft.
We'll keep dessert light and simple with this unfrosted Orange Sponge Cake, also from the 1910s.
Whew! I think Barack, Michelle, and I would be stuffed at this point! Maybe we'll play some basketball to burn off a few calories.