Weekly Cooking (and related issues) Thrad

[Jamestown1630]

Back in the 1980s my girlfriend and I frequented a shopping mall in Montgomery County, MD that was one of the loveliest indoor malls of that extravagant era.

White Flint Mall, on Rockville Pike, had beautiful decor and lots of wonderful shops and department stores. I remember seeing what appeared to be polished copper lining the sides of the escalators; the indoor water fountains; and the see-through, bullet-shaped elevator that seemed to be made of lucite - and feeling a tinge of guilt at the money spent on all of it. And I remember being struck by the thought that most of the architecture that we retained from ancient times was devoted to religion and spirituality; and when future generations came to dig up 20th Century America, they'd find that the most durable structures were these immense buildings dedicated to consumerism.

But I liked going there anyway ;-) and now, it seems that all of these huge malls are coming down, and 'shopping centers' are morphing into a very different architecture and aesthetic.

One thing I always enjoyed when I went there, was a lunch plate that was sold in the "eatery"; I think this broccoli casserole was marketed as a 'healthy' choice, and it was served with a little salad, and a couple of crisp-bread crackers. I loved it, and I don't think I ever ate anything else at White Flint Mall.

I kept trying to figure out how it was made; and one day I happened to hit on the recipe in a magazine - I think it was the feature in 'Gourmet', where people would write in requesting recipes they'd had at restaurants (apparently, this dish was something served at many mall eateries.)

I usually do this in a large, oblong baking dish instead of a deep one; that way you can cut it into nice square slabs for serving:

Monterey Jack Vegetable Bake (6 to 8 servings)

2 T. Oil or Butter

½ lb. fresh Broccoli florets

1 to 2 T. Soy Sauce

1-1/2 tsps. Minced Garlic

1 tsp. Celery Seed

½ tsp. dried Dill

Salt and Pepper

½ lb. Carrots, sliced

1 small Onion, diced

1-1/4 C. Milk

7 Eggs

1 lb. Monterey Jack Cheese, shredded

Preheat oven to 350 degrees.

Cut broccoli into ½ inch pieces. Melt Butter in medium skillet until foam subsides. Add broccoli stems and sauté briefly.

Add soy sauce, garlic, celery seeds, dill and salt and pepper to taste. Cook over low heat about 5 minutes, stirring occasionally.

Add Carrots and Onions, cover and cook until tender, about 10 minutes.

Beat eggs and milk in large bowl. Add cheese and vegetables. Turn into lightly greased deep 3-qt. baking dish. Place in a large, shallow pan and add boiling water to a depth of 1 inch. Bake until knife inserted in center comes out clean, about 50 or 60 minutes.

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Every year, my office holds two big parties: a Summer barbecue, and a Christmas party. We invite all the other departments in our institution that our office serves, and there is always a LOT of planning and cooking. This year, the party is coming earlier and at a time that's not convenient for me personally; so I'm looking for a casserole that goes together easily but has lots of flavor - and I don't think Broccoli will do it, for my crew ;-)

I've seen many references to the 'King Ranch Casserole', and this recipe looks good:

http://www.thekitchn.com/retro-recipe-king-ranch-casserole-recipes-from-the-kitchn-193912

But there are so many versions of it, I can't figure out which is 'Classic'. I think I'd like to do that, or some kind of Mexican or Southwest casserole. Any ideas?

[miss marmelstein]

Can’t find cornmeal? That’s weird! I’ll gladly send you some. I also don’t really like soft southern biscuits - I prefer the harder New England kind which I grew up on.

Today, Bonfire Night in England, I’m making homemade baked beans to shepherd in autumn. I use a traditional bean pot with the traditional missing top - broken, of course, when taking the last baked bean dish out of the oven (a year ago).

[miss marmelstein]

I have no idea what a Spanish Bar Cake is. My early memories of the A&P were their brand name “Ann Page” and that they sold encyclopedias as the end of the checkout! They still have the 8 o’clock coffee with the grinder at checkout.

We used to miss Ebinger cakes. They brought it back in its traditional mint-green box but didn’t sell well, unfortunately.

[miss marmelstein]

The manager was probably correct that it all comes down from corporate. When I worked at Barnes & Noble two years ago during the Xmas season, corporate controlled everything. That’s when I learned they picked the books that were recommended by the salespeople! They shouldn’t even call the poor managers “managers” because they can’t manage anything on their own!

[ken5050]

I hear ya!. But we’re talking about milk here..the most basic commodity, and a necessity for healthy kids. And WalMart, the supposed friend of the people, is 20% MORE than anyone else? Make NO sense whatsoever

[bonfire]

Personally, I think King Ranch Casserole is far over rated. Gloppy, soupy and bland, IMO. I live in TX and so far I’ve never tasted any that are, what I consider, GOOD EATS.

[miss marmelstein]

Then, of course, the answer is buy your milk somewhere else. A pain when you have to make an extra stop just for one item. When I had major financial troubles two years ago, I had to shop in Dollar Store. It came in handy, God Bless Them!

[bonfire]

My Dad loved Spanish Bar Cake. Huge disappointment for us kids when we just wanted CHOCOLATE CAKE!! lol btw, My uncle worked for A&P for years. I think there are a few left.

[CottonBall]

What I really need to be sent is some risotto! I miss Winco’s bulk section and all the variety of cheap beans, grains, and rice. I can’t find any place around here that doesn’t charge an arm and a leg for that stuff - if I can even find it.

LOL, on the tradition of one year without a bean pot lid! I like your adaptability. What is a bean pot, BTW? And is Bonfire Night a tradition too?

[Jamestown1630]

I think I felt it might be a little bland; that’s why I want to see recipes of Southwest/Mexican casseroles; maybe things with taco chips or tortillas...

[miss marmelstein]

Funny, you should mention risotto. I’m looking for a decent Italian-import risotto and can’t find any. I guess I’ll have to travel to Wegman’s to find it. I had a devil of a time finding wild rice this week - the Amish are selling fresh duck and I snapped one up.

A bean pot is made of enamel and is wide-bellied with a short neck and generally has pretty stripes of taupe to medium brown to deep chocolate. It has tiny handles (which causes all the problems) and a small top. Apparently, it is shaped this way to maximize heat and minimize evaporation. Everyone breaks the top when removing from the oven. Laurie Colwin recommended making a paste of flour and water and folding it around the bean pot for perfect sealing. I just use tin foil. You cook it for 8 hours at 275 degrees. The smell in the house at the moment is divine. Maybe Liz can find a photo to post.

Bonfire Night is Guy Fawkes night in England. They make a bonfire in the backyard and burn “the guy.” It’s a celebration of Protestants over the Catholics, lol. Despite that, it’s a great holiday.

[Liz]

An authentic clay bean pot. Some New England
restaurants still serve baked beans in these pots.

[txhurl]

If it’s too gloopy that’s what tortilla chips are for! I agree many are too ‘wet’... needs more chik’n.

[miss marmelstein]

I can always depend on you, Liz!

[Liz]

Anytime, sis.

[Jamestown1630]

I think the last time I saw the Spanish Bar Cake in the A&P was in the 1980s. It’s sort of a spicy, raisin-y cake.

[miss marmelstein]

Thanks.

[CottonBall]

So.... you have your own English holiday in your backyard?

[miss marmelstein]

It was under the A&P brand? I’m sorry I missed it. Will now investigate!

P.S.: Going to my local A&P now to buy reduced spring water. It goes out of business on November 28.

[miss marmelstein]

Not really, I just noticed the date and the frosty weather and decided to make a nice autumnal dish. I guess I was influenced by my British facebook friends who are collecting fire crackers for tonight.

[Jamestown1630]

It would be nice if they still make it. We haven’t had an A&P in this area in a very long time, so I don’t know.

-JT