bon appetit archive recipe
epicurious.com seems to be a trove of BA archives:
This one is BA, July 1994
I *love* the recipes from the 1980's Bon Appetit issues....they were much more complicated, inventive, ethnically authentic, etc. I've saved a lot of the the issues and I'll look through my copies, which are falling apart.
Epicurious unfortunately does not go back to the 80's....I wonder if we could make a special plea!
I have been looking for a couple of recipes from Bon Appetit. It is probably from 1988 to early 1990. One is very complicated - it is a baked pasta dish with a ravioli in it and I think also lasagna noodles. Maybe the ravioli pasta was green - I'm not sure. There is some proscuitto in it somewhere. I think there was a bechamel type sauce in it, but it could have had some tomato in the sauce.
The other recipe I am looking for (it could be the same magazine) is a shrimp salad, I think. It has a dressing with raw egg yolk in it.
I left this magazine at my brother's house and never got it back. We made a fantastic Italian meal that I still think about today. That's how good it was. Anyway, it was a time consuming recipe, but I would really like to find it.
just ran across this question and think I have it from 1990:
PORK ROAST WITH PEPPERCORN MUSTARD CRUST AND CIDER GRAVY
Bon Appétit, October 1990
1 tablespoon unsalted butter
4½ pounds boneless pork loin in one piece (rolled and tied)
¼ cup unsalted butter, room temperature
2 tablespoons all purpose flour
2 tablespoons Dijon mustard
1 tablespoon dry mustard
1 tablespoon cracked black peppercorns
1 tablespoon cracked dried green peppercorns
1 tablespoon cracked dried white peppercorns
1 tablespoon whole mustard seeds
2 teaspoons golden brown sugar
2 teaspoons dried thyme, crumbled
1½ cups apple cider
3 tablespoons applejack
2 tablespoons all purpose flour
¾ cup chicken stock
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
Salt and pepper
Position rack in lowest third of oven and preheat to 475°F. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add roast and cook until brown, about 4 minutes per side. Remove from skillet and cool 10 minutes. Transfer to roasting pan. Combine remaining butter with flour, mustards, peppercorns, mustard seeds, sugar and thyme in a bowl. Spread paste over top and sides of roast. Roast for 30 minutes and then reduce heat to 325°F. Continue roasting until done, about 1 hour 30 minutes for medium. Transfer roast to cutting board and tent with foil. Transfer 2 tablespoons from roasting pan to heavy small saucepan and discard remaining drippings.
FOR GRAVY: Heat the roasting pan over medium-low heat, then add cider and boil until liquid is reduced to ¾ cup, scrapping up nay browned bits, about 8 minutes. Stir in applejack and boil 1 minute. Heat reserved drippings in the small saucepan over medium-high heat. Add flour and stir until golden brown, about 2 minutes. Whisk in cider mixture and stock and simmer until thickened, stirring occasionally, about 2 minutes. Remove from heat and mix in cider vinegar and mustard. Season with salt and pepper to taste. Carve roast and serve with the gravy,
Makes 6 servings.