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Throwback Thursday Recipes: SXSW Speakers’ Favorite Meals From Way Back When

We love Throwback Thursday. Vintage family and childhood photos have become a social media staple, and the more questionable the hairstyle, the better. People love sharing and seeing Throwback Thursday pictures because it gives us a way to preserve our favorite memories and moments in the digital era.

So, in honor of Throwback Thursday, we’re giving you a sneak peek of some accomplished South by Southwest speakers’ favorite recipes from back in the day. These recipes, all featured in The Official SXSW 2014 Interactive Cookbook, demonstrate the role that food plays in our personal histories.

Douglas Rushkoff: Emergency Lactose-Free Vegan Cheesecake Squares

Douglas Rushkoff, one of the world’s leading media theorists, spent most of his childhood sick to his stomach. He was lactose intolerant, but at the time, no one really knew what that was or how to treat it. Finally, in college, Douglas discovered dairy was the culprit—so he stopped eating it.

But then there was cheesecake. He really didn’t want to give up one of his favorite desserts, so he got his innovator hat on and engineered a recipe for lactose-free vegan cheesecake squares.

Total time: 5 minutes

Serves: 16

Ingredients:

1 14.4-oz. package graham crackers

1 8-oz. container Tofutti “cream cheese”

1 12-oz. jar blueberry or strawberry fruit spread

Directions:

1) Remove the crackers from the package and break into individual squares.  Spread a 1/4-inch layer of cream cheese on each cracker and top with a tsp. of your fruit spread of choice.  Repeat ten times, placing each mini-cake onto a plate in an attractive arrangement.  Consume in two bites with your eyes closed.

Kathryn Minshew & Alex Cavoulacos: Bootstrappy Butternut Squash and Apple Soup

In 2011, Kathryn Minshew and Alex Cavoulacos launched The Muse to help job seekers discover companies with a great culture fit. The thing about starting a company is that it can be very hard to find the time to eat, especially during the early bootstrapping days. So Kathryn and Alex relied on a staple from Alex’s mom—warm, filling, and easy-to-make Bootstrappy Butternut Squash and Apple Soup.

Butternut-Squash-Apple-Soup

Active time: 15 minutes

Total time: 1 hour

Serves: 8

Ingredients:

1 lb. butternut squash, peeled, seeded, and chopped

3 Granny Smith Apples, peeled, cored, and quartered

2 10 and 3/4-oz. cans condensed chicken broth

1 1/2 c. water

1 tsp. salt

1/4 tsp. rosemary

1/4 tsp. majoram

Freshly ground black pepper to taste

4 oz. heavy cream (optional)

Directions:

1) In a large pot, combine the squash, apples, condensed chicken broth, water, salt, rosemary, marjoram, and pepper.  Bring to a boil over high heat, then reduce the heat and simmer, uncovered, for 45 minutes.
2) Blend the soup with an immersion blender or in batches using a blender.  If using the cream, stir it in just before serving.

Meredith Scardino: Scardino Softies

Being sick is never fun, but when you’re a kid it has its benefits, like not having to go to school and getting to watch movies all day. For The Colbert Report writer Meredith Scardino, the major benefit of staying home from school was her mom’s softies. Every time Meredith was sick, her mom would make these yummy, buttery, gooey eggs, a recipe she learned from her father.

scardino-softies

Total time: 20 minutes

Serves: 1

Ingredients:

3 large eggs

Pat or 2 of unsalted butter

Pinch of salt

Pinch of ground black pepper

2 slices wheat or rye bread

Directions:

1) Fill a medium saucepan halfway with water and bring to a boil over high heat.  Reduce the heat to a simmer and gently lower the eggs into the water with tongs or a slotted spoon.  Cover and let simmer for 4-6 minutes, depending on how runny you like your eggs.  Remove from the heat and run the eggs under cold water for about 30 seconds.
2) This is the fun part: take a serrated knife and cut each egg in half.  Use a spoon to scoop out the runny insides into a bowl, and smash them into small pieces.  Add the butter, season with the salt and pepper, and server over toast.  Some like the toast cut up into pieces and mixed in, but I’m a purist.  Eat and moan in agony until the pain stops.

See? It’s not just Instagram photos. Sharing recipes from our past is a great way to get nostalgic and reminisce about important life moments.

Share your #TBT recipe now!

The Official SXSW 2014 Interactive Cookbook is available here.

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