Category: Beef

Welcome to Groovy Eats Season 1: The 1970s

Welcome to Groovy Eats. 

This episode, we’re traveling back to 1972 —
a year full of soul, romance, softness, and slow living.

It was a time when music set the mood,
dinner was an event, and meals were meant to be shared —
not rushed.

Each episode in Groovy Eats Season 1 takes you back in time, to a specific moment in the ’70s, pairing the songs people loved with the food they were cooking, and the memories that still linger.

So light a candle,
let the record play,
and cook with me

through this amazing decade — one groove at a time.

Groovy Eats I Episode 2 :: February 1972

February 1972 was a moment in time when romance felt slower, dinners felt intentional, and music seemed to wrap itself around everyday life.

It was the heart of the early 1970s—a cultural pause between upheaval and excess—when people turned inward, lit candles at home, and let soul music set the mood.

Watch the Groovy Eats Valentine’s Day cooking show episode – now on YouTube!

And you can also listen to the Groovy Eats full podcast episode on Spotify, Apple, iHeart or Amazon with more details on the 1972 era, culture, food, fashion, the artist Al Green and the soul music obsession of the early 70s.

Valentine’s Day wasn’t about reservations or prix-fixe menus yet. It was about staying in, cooking something special, and letting the record play all the way through.

That feeling is exactly what inspired my Groovy Eats Episode 2 – a Valentine’s Day Journey back to February 1972, built around one unforgettable song and a classic, elegant menu to set the mood.

The Sound of February 1972

The number-one song in America the week of February 12, 1972 was “Let’s Stay Together” by Al Green. One of the sexiest songs ever – and my absolute favorite to listen (and sing!) to when the lights are dim, the candles are glowing, and a glass of red wine in hand is a necessity.

Al Green is a legendary American singer and pastor, iconic for his smooth soul hits in the 1970s and famous for his distinctive falsetto and soulful, emotional grooves.

His hit song “Let’s Stay Together” wasn’t flashy.

It didn’t rush.

It lingered.

Soul and R&B in the early ’70s shifted toward intimacy, and Al Green’s voice felt personal, almost conversational, like it was meant for one listener at a time.

At a time when the world was craving reassurance, this song became an anthem of commitment, tenderness, and choosing love—again and again.

This was music people cooked to.
Danced slowly to.
Stayed together to.

What Was Happening in the World in 1972

1972 was a defining, transitional year in the cultural era of the early 1970s, marking a shift from the counterculture idealism of the 1960s toward a more fragmented, individualistic, and cynical social landscape. It was a year characterized by the peak of glam rock, the rise of “me decade” individualism, the intensification of social movements like feminism, and a growing skepticism toward authority. 

The early 1970s marked a cultural softening. After the turbulence of the late ’60s, people craved comfort, beauty, and connection.

Homes became sanctuaries. Entertaining moved indoors. Dinner parties became candlelit and glamorous—but still deeply personal.

“1972 was a transitional “vibes” year: it was less about collective peace-and-love and more about individual expression, fashion, and the start of a more cynical, media-driven culture.”

In February 1972, American hair and beauty trends moved toward a “soft, natural” aesthetic, emphasizing healthy, glowing skin, long hair with soft layers, or chic, short, blunt-cut styles inspired by icons like Liza Minnelli.

Makeup embraced bronzed, sun-kissed looks with sunburnt orange blush or peach creamy blush, and terracotta pinky brown or berry toned lips,

while hair featured long, straight styles or feathered, soft fringes. The look was a bridge between the heavily made-up 1960s and the upcoming disco era, heavily influenced by naturalism, individual experimentation, and a bronzed, healthy glow.

1972 jewelry

The 1970s marked an era of self-expression, rebellion, and innovation in fashion and jewelry. As the world embraced the counterculture movement, disco fever, and the rise of feminism, jewelry reflected this cultural shift with bold designs, unconventional materials, and a spirit of freedom. The decade was a melting pot of styles, blending natural motifs with futuristic experimentation.

1972 jewelry is characterized by bold, sculptural designs, yellow gold, and natural earthy elements reflecting early 1970s fashion.

Key jewelry trends included chunky chains, large pendants, turquoise, and geometric shapes inspired by modernist art. Notable 1972-specific pieces include Monet’s “Bella” tassel necklace, Avon’s floral/filigree collections, and sophisticated, gold jewelry from designers like Andrew Grima.

1972 Fashion

According to Harper’s Bazaar, “The ’70s differentiates itself as a decade in style due in part to an emphasis on tailored silhouettes, ease in style, and the Halston effect.”

“Dresses made by the legendary designer are set apart due to his keen eye for simplicity and languid fabrications including cashmere and ultra-suede. The ’70s was about the woman wearing the clothes and not the other way around.”

“From flares and bell sleeves to shearling coats and miniskirts, the era birthed an eclectic mix of style influences that evolved over a ten year span. Style icons like Jane Birkin and Bianca Jagger helped with the rise of disco and an unabashed embrace of glamour.”

Fashion mirrored that mood: flowing silhouettes, silk blouses, rich colors, gold jewelry.

Everything felt sensual but relaxed.

And food followed suit.

1972 Entertaining + Food Trends

For our Groovy Eats 1972 Valentine’s Day celebration, we’re channeling an era when dinner parties weren’t just meals — they were immersive experiences steeped in rich texture, soul, and style. In the early ’70s, table settings blended warmth and elegance with bold, tactile details: think soft linens layered with velvets and satins, glowing candlelight reflected in ruby and amber glassware, and ornamental brass or gold accents that caught every flicker of flame.

Tablescapes from this period favored lush floral centerpieces, dramatic candle arrangements, and vintage crystal — all designed to create a mood of intimacy and decadence that mirrored the soulful R&B and romantic ballads spinning on vinyl. Those special touches — from saturated color palettes and handcrafted glassware to tactile metals and organic floral elements — aren’t just decoration; they’re an invitation to slow down, savor every bite – and fall in love all over again at the table. 

The 1972 Valentine’s Day Menu

For this episode, I created a 1972-style Valentine’s Day dinner inspired by the era’s love of continental cooking—rich sauces, simple ingredients, and a little drama at the table. Together, these dishes tell the story of 1972—romantic, intentional, and unhurried.

Food that wasn’t just eaten, but experienced.

🥩 Classic Steak Diane (1972-Style)

Steak Diane was the romantic dinner-party dish of the era. Often finished table side and then flambéing and basting it in a luxe cognac sauce, it combined elegance with performance. Butter, mushrooms, Dijon, Worcestershire, cream, and brandy came together in a sauce that felt indulgent and celebratory.

Its history is debated, with possible origins in London, Belgium, and New York City. The “Diane” part refers to Diana, the Greco-Roman goddess of the hunt, and “à la Diane” sauces were typically served with venison and other game meats in London restaurants in the early 1900s. It was New York City hotels that popularized the flambéed steak version mid-century from 1942-1967.

This was a dish you made when the occasion mattered.

theartfulgourmet

Steak Diane 1972-style

Steak cooked Diane-style has come to mean sautéing sirloin or filet mignon in butter and then flambéing and basting it in a luxe cognac sauce. Its history is debated, with possible origins in London, Belgium, and New York City. The "Diane" part refers to Diana, the Greco-Roman goddess of the hunt, and "à la Diane" sauces were typically served with venison and other game meats in London restaurants in the early 1900s. It was probably New York hotels that popularized the flambéed steak version mid-century from 1942-1967.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 2 people

Course: Main Course

Cuisine: French

Ingredients Method Notes

Ingredients

  

• 2 beef tenderloins, sliced into 4 medallions
• Salt and freshly cracked pepper to taste
• 2 tbsp butter, divided
• 1/2 tbsp olive oil
• 1 small shallot very finely minced
• 1 clove garlic minced
• 1/2 cup button mushrooms button mushrooms
• 1/4 cup Brandy or Cognac
• 2 tsp Dijon mustard
• 1/4 cup heavy cream
• 1/4 cup veal or beef stock/demi-glace
• 2 tsp Worcestershire sauce
• 2 tbsp Fresh parsley and chives finely chopped

Method

 

Sear the Steaks

1. Pat dry and season the steaks generously with salt and cracked black pepper.
2. Heat the olive oil and 1 tbsp butter in a heavy skillet over high heat until almost smoking.
3. Sear the steaks on one side until browned for 1 minute, then flip and sear for 45 seconds for medium-rare.
4. Remove steaks from the pan, transfer to a plate and tent loosely with foil.

   (Steak Diane is meant to be tender and pink—do not overcook.)

Sauté the Aromatics

1. Lower the heat to medium.
2. Melt the remaining 1 tbsp butter to the skillet, followed by the shallots and garlic.
3. Sauté for about 1 minute, just until fragrant.
4. Add the mushrooms, season with salt and pepper and cook 2-3 minutes, until lightly browned and softened.

The Flambé (Optional but Very 1972)

1. Pour in the brandy or Cognac.
2. If flambéing:

   Remove pan from the heat and tilt the pan slightly - carefully ignite the vapors with a long match and let the flames die down.
3. If not flambéing:

   Allow the brandy to simmer for 1 minute to cook off the alcohol.

Finish the Sauce

1. Stir in the Dijon mustard and heavy cream; simmer gently for 1–2 minutes, until the sauce thickens enough to coat a spoon.
2. Whisk in the Worcestershire sauce and veal / beef demi-glace; stir together.
3. Taste and adjust seasoning with salt and pepper.

Return the Steaks

1. Add cooked steaks and any accumulated juices to saucepan and turn to coat. Simmer until heated through, about 1 minute.

Serve Immediately

1. Plate the steaks and spoon the mushrooms and sauce generously over the top.
2. Finish with chopped parsley or chives.
3. Serve hot, with candles lit and music playing softly.

Notes

🍷 Very 1972 Serving Notes

• Pair with a red Burgundy, Bordeaux, or Cabernet Sauvignon
• Serve with:
  • Green Goddess salad
  • Buttered green beans or asparagus
  • A simple baked or mashed potato
• This dish was often finished tableside for guests—don’t be shy about the drama

✨ Why This Recipe Is So 1972

• Butter + cream = elegance
• French-inspired but home-cooked
• Steak as celebration
• Flambé as theater
• Romance without rushing

🥬 Green Goddess Salad (1972-Style)

Creamy, herb-heavy, and unapologetically rich, Green Goddess dressing was everywhere in the early ’70s. Made with mayonnaise, sour cream, anchovies, parsley, chives, and tarragon vinegar, it was considered continental and sophisticated, and relied heavily on fresh herbs for its vibrant color.

Typically served over crisp iceberg or Bibb lettuce—and always chilled—this salad balanced the richness of the main course and set the tone for an elegant evening. I like to serve it with extra chopped parsley and chives and basil over the top, and some sliced hard boiled eggs and cucumbers, and freshly cracked sea salt and pepper for a little extra.

theartfulgourmet

Green Goddess Salad (1972-Style) with Creamy Herb Dressing

The traditional 1920s Green Goddess salad was created in 1923 by Executive Chef Philip Roemer at the Palace Hotel in San Francisco to honor actor George Arliss. Unlike modern versions, the original dressing was rich, savory, and centered around anchovies and tarragon.

In 1972, the Green Goddess had evolved from its 1920s hotel origins into a quintessential California-style favorite dish. It was characterized by a move toward the electric blender for a smoother, neon-green finish and the inclusion of trendy "health food" additions like avocado and Bibb lettuce.

This salad is pure continental 1970s nostalgia. 🕯️🥬✨

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 30 minutes mins

Servings: 2 people

Course: Salad, Side Dish

Cuisine: American, French

Ingredients Method Notes

Ingredients

  

1972-Style Green Goddess Dressing

• 1/2 cup Mayonnaise (full-fat)
• 1/4 cup Sour cream
• 2 Anchovy fillets (or 1 tsp anchovy paste)
• 1/4 cup Fresh parsley, chopped
• 1 tbsp Fresh chives, snipped
• 1 tbsp Fresh tarragon (essential for that retro flavor)
• 1 tbsp Tarragon vinegar (or white wine vinegar)
• 1/2 garlic clove finely minced
• 1 small avocado (very 70s Cali style twist) sliced or chunks

The Salad (1972 Presentation)

• 1 large head of Iceberg lettuce, cut into wedges or Bibb lettuce leaves chilled
• Extra chopped chives or parsley, basil leaves for garnish
• 1/2 avocado, slices or chunks for garnish (optional)

Optional Garnishes (Very 1972)

• Canned white asparagus spears (optional)
• Halved hard-boiled eggs (optional)
• Cherry tomatoes (sparingly — iceberg was the star) (optional)

Method

 

Green Goddess Dressing

1. Combine all ingredients in a blender.
2. Pulse until completely smooth and a pale, uniform green.
3. Chill for at least 30 minutes to let the flavors meld.

Make the Salad

1. Chill the Lettuce - Crisp, cold lettuce was essential — refrigerate before serving.
2. Arrange - Place iceberg wedges or Bibb leaves on chilled plates.
3. Dress Generously - Spoon the Green Goddess dressing over the top — this was not a light drizzle.
4. Garnish - Finish with chopped chives and parsley (add white asparagus spears, hard boiled eggs or cherry tomatoes if desired - truly retro)

Notes

Serving Notes + Why This Is So 1972

• Mayonnaise + sour cream base
• Anchovies for “continental” depth
• Iceberg lettuce as the hero
• Creamy, herbal, unapologetic
• Served cold, crisp, and generously dressed
• Perfect alongside Steak Diane
• Pairs beautifully with red wine
• Often served as a starter course at dinner parties
• Best prepared ahead of time

🍓 Chocolate-Dipped Strawberries

No fancy decorations. Just strawberries, melted, glossy chocolate, and luxurious LOVE, baby.

theartfulgourmet

Chocolate-Dipped Strawberries

Chocolate-dipped strawberries were a relatively new commercial sensation in 1972, having been popularized only a decade earlier in Chicago. 

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4 people

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb large fresh strawberries, stems attached
• 8 oz semi-sweet chocolate, chips or chopped
• 1 tbsp vegetable shortening (like Crisco) or sub coconut oil

Equipment

• 1 Double Boiler optional (can also use a stainless bowl over pot of boiling water)

Method

 

Prepare the Strawberries

1. Wash the strawberries and dry them completely with paper towels.
2. Any moisture will cause the chocolate to seize — dry berries are essential.

Melt the Chocolate

1. Set up a double boiler (or place a heatproof bowl over gently simmering water).
2. Add the chocolate and shortening.
3. Stir slowly until melted and perfectly smooth. Do not rush this step — low heat keeps the chocolate glossy.

Dip

1. Hold each strawberry by the stem or leaves.
2. Dip into the chocolate, swirl gently to coat,
3. then lift and allow excess chocolate to drip back into the bowl.

Set

1. Place dipped strawberries on a tray lined with wax paper or parchment.
2. Refrigerate for about 30 minutes, until the chocolate is just set.

Serving Notes (Very 1972)

1. Serve chilled on a simple platter.
2. Often presented at the table after dinner with a glass of wine or champagne.
3. No fancy decorations — just glossy chocolate and fresh berries.
4. Best enjoyed the same day.

Notes

To make perfect chocolate-dipped strawberries, the most critical step is ensuring the berries are bone-dry; even a drop of water can cause the chocolate to "seize" and become lumpy. 

 

Use fresh, firm berries with long stems for the best results.

 

Vegetable shortening was the 1970s secret to that smooth, glossy, candy-shop finish.

 

Why This Era Still Resonates

What makes February 1972 so powerful isn’t just the food or the music—it’s the feeling.

Romance wasn’t loud.
It wasn’t rushed.
It lived in the details.

Cooking at home.
Pouring the wine.
Choosing to stay.

Food and music have a way of imprinting memory long before we realize it. Even in very early childhood, the mood of a moment can linger—and that warmth is something we still crave today.

I was only 3 years old in 1972, but I still remember a few things and the first place I lived, and I had an Easy Bake Oven which was all the rage.

Yes. I got started cooking at an early age- and those mini chocolate cakes baked and served warm, fresh out of the oven – were absolutely groovy.

Cook Along with Groovy Eats

This episode of Groovy Eats brings together music, food, culture, and memory—one decade, one song, and one dish at a time.

If you’re craving a Valentine’s Day that feels slower, more romantic, and more meaningful, this menu is an invitation to step back into 1972.

Light a candle.
Let the record play.
And cook something special for someone you love.

Watch & Listen

📺 Watch this Groovy Eats Episode 2 cooking video on YouTube (coming out this week!)
🎙️ Listen to the podcast episode on Spotify, Apple, Amazon + iHeart (coming this weekend!)
💻 Read the Substack essay for more 1972 inspo and story

If this episode took you back in time, stirred up good memories, or inspired you to create your own candlelit Valentine’s dinner—leave a comment below and tell me:

What song instantly brings you back to a moment you’ll never forget?🎤 

And don’t forget to like 👍  comment 💬 share👇🏻 and subscribe 🔔 to Groovy Eats for more episodes cooking through the decades—one groove at a time.