Back in the 1980’s, I used to watch the "Frugal Gourmet" on television regularly and even bought a few cookbooks by Jeff Smith. Later, in 1997, Smith was involved in a sex scandal and his television program soon hit the skids. However, I don’t recall hearing much fanfare when Smith passed away from heart disease on 7/7/04.

 

Although one civil case charging crimes of pedophilia was dismissed and seven others settled out of court, Smith seemed to disappear into the woodwork after the scandal. I never formed an opinion about the hullabaloo one way or another, but I did miss his show when it went off the air.

 

According to the Seattle Post-Intelligencer:

Before Martha and Emeril, there was Smith, whom Time magazine called "the most visible gourmet" of the 1980s. He was part of an earlier movement to get Americans to spend more time shopping for, preparing and appreciating the pleasures of food. His "Frugal Gourmet" show on PBS ran for 14 years, from 1983 to 1997. His 12 books sold more than 7 million copies. His first two books were No. 1 and No. 2 on New York Times best-seller lists at the same time, and in less than a decade, by 1992, he had sold more cookbooks than any other single author.

 

"He got everyone interested in cooking and would take you on a culinary adventure," said Kathy Casey, a celebrity chef and longtime friend to whom Smith gifted his collection of vintage cookbooks. "He taught me a lot about cuisines and food and traditions that I never would have been able to experience myself. He was always sharing his knowledge."

 

He was an epicurean who embraced the culinary traditions of cultures and countries everywhere and brought them to Americans at a time when many such tastes were unknown and exotic. Smith once said he was proud of the Northwest's role in helping spark that food revolution and that Native Americans here had introduced salmon, berries, shellfish and more to the national palate.

Here’s a “Frugal Gourmet” recipe courtesy of the “unofficial” Jeff Smith web site:

Fried Garlic Chicken Balls

2 LBS ground chicken meat

½ tsp. whiter pepper

½ tsp. salt

2 TBS cornstarch (quantity not actually listed on site)

2 TBS dark soy sauce (quantity not actually listed on site)

2 egg whites

½ tsp. ginger; freshly grated

2 TBS dry sherry

4 cloves garlic; crushed

 

The Coating:

1 C cornstarch

1 C water-chestnut flour

4 C peanut oil; for deep frying

 

Mix the chicken with all of the seasonings and egg whites. Mix it very well. Form into balls about the size of large walnuts and set on waxed paper. When all are formed, mix the cornstarch with the water-chestnut flour and roll each ball in this mixture. Deep fry in several batches in 360 degree oil until the balls float and are golden brown in color, about 5 minutes. Taste one to be sure they are done to your liking. Makes eight servings.

Rest in peace, Frugie…