Pictures: 'Mad Men'-inspired dining
The gin-soaked, skinny-tied debauchery of the hit TV series "Mad Men" returns after a year-and-a-half hiatus.
Since debuting in 2007, the show, set in the '60s, has sparked new interest in retro food and fashion. To help you celebrate the season five premiere, we've put together a dinner party menu using signature recipes of famous vintage Baltimore restaurants like the Harvey House and the Prime Rib. Don Draper, the show's main character, even dined at one of them — Haussner's — on a business trip to Baltimore in the first episode of season three.
As with most recipes of the time, this food is not for the meek. Beef, butter and bacon make appearances — but not in proportions that will knock you out before the show begins. Since no proper "Mad Men" dinner party would be complete without plenty of liquid courage, each course has an accompanying cocktail. It's probably not the best idea to make them all — unless you're Roger Sterling, that is.--By John Houser III
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Appetizer: French Onion Soup( Amy Davis, Baltimore Sun / Styled by Julie Rothman / March 15, 2012 )
Onion Soup from Harvey House From "Dining In -- Baltimore" by Bonnie Rapoport
For 40 years, the Harvey House was the place to get a great cocktail, listen to piano music and have a decadent dinner. Inspired by New York's famous 21 Club, Harvey House was a swank destination for many hip Baltimoreans. One of their more popular dishes was the onion soup. This version is simple and, unsurprisingly, all about the onions. It calls for two onions -- you can use either yellow or white, but we recommend that you use one of each to get a good balance of flavor.
Makes 4 servings
2 large white onions, sliced thinly
2 tablespoons vegetable oil
6 cups of beef stock
Salt and pepper to taste
2 tablespoons sherry
French bread sliced into 11/2 inch thick rounds
Parmesan cheese 8 thin slices of mozzarella cheese
Preheat your oven to 375 degrees. Sprinkle bread rounds with Parmesan and place in the oven until the toast is dry and the cheese is melted (about 12 minutes). In a large pot, saute the onions gently until they are just beginning to take on color. Add stock, sherry, salt and pepper. Simmer uncovered for 30 minutes. Ladle the soup into oven-proof bowls. Lay the slices of bread to cover the soup and top with two slices of mozzarella. Bake at 375 degrees for 30 minutes or until the cheese is melted and crusty.