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]

Oh, thanks. I enjoy watching America’s test kitchen although I generally don’t make their recipes. I love the two women who do the “experimental” cooking on the show. I’ve heard Chris Kimball is a pain in the ass!

[libertarian27]

I’ve never made that casserole either, but does look interesting and I like her layer technique to cover everything.

I’m getting more adventurous with recipes lately from watching youtube cooks, nice - quick, usually under 10 minute lessons on dishes with easy to find recipes on their blogs. Have a few channels I follow.

Started doing this a few years ago after I watched a few Baklava recipe videos, thought it was easy and now I make a bunch of Baklava around the holidays ever since for parties.

Made a modified ‘real Italian lasagna’ over the weekend, according to this Italian fellow who’s a riot, off of his recipe and a few others I merged....it came out overly fantastic....and I’ve always made great lasagna - this was greater-er.

These youtube videos have helped me a lot with baking. I couldn’t make a decent pie crust for love nor money... now I’m making scratch pies all the time...which probably is a bad thing ;) My hurdle was the butter, grating frozen butter and then cutting everything in is life-changing ;) Oh, and scooping the flour with a spoon into a measuring cup instead of diving that cup into the bag - what a difference.

[Ellendra]

Mac N Cheese Casserole:

(I’m told this should actually be called “Hot Dish”, or that it shouldn’t be called either because it’s made on the stove instead of in the oven. Too bad, I’m calling it a casserole.)

Ingredients:
-1 Box macaroni and cheese
-1 can cream of chicken soup
-1 small bag (or part of a large bag) frozen sweet peas
-Extra chicken, cooked and diced (optional)

Start the noodles as per package directions. While waiting for the water to boil, combine soup, peas, and extra chicken either in a microwave-safe dish or in a separate saucepan, and heat until just bubbling. When the noodles are done, drain, add soup and cheese packet, and stir until cheese is dissolved.

Serves 3-4. This dish reheats well, so I often make a double batch just for the leftovers.

[CottonBall]

Hey, it’s nice to vacation in another country with friends, even if over the net

Enjoy! And thanks for teaching me about bean pots ;)

[kalee]

Thanks.

[kalee]

The orange cake recipe looks good. I bookmarked it for later. Thanks!

[kalee]

I’m Anglican. We celebrate with sausages, baked potatoes, and a sticky cake called Parkin.

[kalee]

Back in the 1980s, I used to shop in the A&P in the Peachtree Battle Shopping Center in Buckhead, Atlanta, GA. When our children were small I would often go late at night after they were asleep. Elton John used to shop there too and I would frequently see him. We never spoke just nodded at each other in passing. That was the last A&P I shopped at. I haven’t seen one in years.

[miss marmelstein]

Parkin is or was a type of North England gingerbread; sometimes made with rice, I think.

[kalee]

I have never seen a recipe with rice, can you share it please?

[miss marmelstein]

A cursory glance at my older English cookbooks reveals nothing about rice, only oatmeal. So I’m wondering if I made a mistake and am thinking of a different treat. The only thing close to it was a recipe made with rice flour - but that was because it was gluten-free. Just for fun, I’ll keep looking. I have so many English cookbooks!

[kalee]

So do I. The recipes I have all have oatmeal in them.

[Liz]

Thanks for the reminder. I dragged out this old 1-2-3 Baklava recipe.
A cinch and very yummy to boot. Not of Greek origin but dam close.
Uses cup melted butter, 16 oz pkg frozen phyllo.

Easy Baklava

METHOD Layer in buttered 9x13" baker, 6 sheets phyllo, lavishly brushed w/ melted butter, then 2-3 tbl fine-blended nuts/cinnamon, repeat; end w/ 6 sheets phyllo; butter top. Cut thru to bottom in four long rows, then nine times diagonally to make 36 diamond shapes. Bake 350 deg 25-30 min golden/crisp (cooks fast--watch carefully).

FINAL Remove to counter; immediately spoon hot syrup over. Cool completely. Store uncovered.

SYRUP--BTB cup ea sugar/ water. Stir in 1/2-3/4 c honey, tea ea vanilla, lemon zest; simmer/thicken 20 min.

NUTS Blender fine lb chp nuts, tea cinnamon.

SERVE in fluted cupcake liners.... or serve warm w/ vanilla ice cream.

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NOTES AND TIPS Processor nuts/cinnamon 30 sec for fine-chp texture a la authentic Greek baklava. VARY FILLING Puree pistachios w/ 1/4 c grahams. Or use thin layer fig jam.

[libertarian27]

Another tip for Baklava: Put the piping hot syrup into a gravy boat, easier to guide the liquid all through the cuts and outside edge evenly and drizzle over the top of the pieces a bit.

[Liz]

Great tip-—thanks.

[pugmama]

Made this for a family event this week. It was the most popular dish on the table. I did the ham hocks a day before, then cooled them separately with the broth. I then added the rest of the ingredients (except bread and eggs) and put them in the fridge for 2 days. I left the bread cubes out to dry for at least a day. All I had to do in the end was add eggs to the bread crumbs to the test of the ingredients and bake.

Ham Hock, Apple & Sauerkraut Bread Pudding

Ingredients

1 smoked pork hock (about 1½ lb/675 g)
4 whole cloves garlic, peeled
2 large sprigs fresh rosemary
8 oz (250 g) bacon, cut into ½-inch (1 cm) pieces
4 stalks celery, finely chopped
1 large leek (white and pale green parts only), finely chopped
1 cup (250 mL) beer, preferably lager
2 tbsp (30 mL) chopped fresh thyme
1½ cups (375 mL) drained sauerkraut, squeezed dry
1 Northern Spy or Idared apple, peeled, cored and finely diced
¼ cup (60 mL) unsalted butter, cubed
12 cups (3 L) ¾-inch (2 cm) cubes baguette (about 1½ baguettes)
6 green onions, trimmed and finely chopped
Kosher salt and freshly ground black pepper
3 eggs, lightly beaten
1 cup (250 mL) freshly grated Parmesan cheese
Directions

Preheat oven to 350°F (180°C). Butter a 12-cup (3 L) baking dish.
In a large saucepan, combine pork, garlic and rosemary with enough cold water to cover ingredients. Bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, until pork is very tender, about 1½ hours.
Remove pork from saucepan and set aside to cool. Strain broth, discarding flavourings. Set broth aside.
When pork is cool enough to handle, remove meat from bone. Shred meat, discarding any fat. Set meat aside. Skim and discard any fat that has risen to top of broth. Set aside.
In a large, deep skillet, cook bacon over medium-high heat until it renders its fat and is crisp, 5–7 minutes.
Reduce heat to medium. Add celery and leek. Cook, stirring, until leek is softened but not browned, about 5 minutes.
Add beer and thyme, and bring to a boil over high heat. Let bubble, stirring occasionally, until almost all liquid has evaporated, 8–10 minutes.
Add reserved pork meat and 2 cups (500 mL) reserved broth to skillet (use remaining broth in another recipe, such as soup). Stir in sauerkraut, apple and butter. Bring to a boil just until butter melts. Remove skillet from heat and set aside.
In a very large bowl, toss together baguette cubes and green onions. Add contents of skillet to bowl and stir until well combined. Season with salt and pepper to taste. Stir in eggs until well combined.
Spoon baguette mixture into prepared baking dish. Cover with buttered foil. Bake for 50 minutes. Remove foil and sprinkle evenly with Parmesan. Bake, uncovered, until piping hot throughout and cheese has melted, about 20 minutes. Serves 8–12 as a side dish

[pugmama]

Have been making this one for years-always very popular at potlucks. I make the filling a day ahead to blend the flavors. I think you could also making the topping ahead of time, then put it together and bake.

PASTEL DE CHOCLO

FILLING:

2 tbsp. vegetable oil
6 boneless chicken thighs, chopped
2 medium onions, chopped
1 each yellow, red pepper, diced
1 lb. ground beef
1/4 cup tomato paste
2 tbsp. water
2 tsp. each cumin, cinnamon, chile powder
1 tsp salt
1/2 tsp pepper
1 cup sliced olives
1/2 cup toasted almonds
1/2 cup raisins
1 oz. Ibarra chocolate or 1 oz. unsweetened chocolate.

TOPPING:
4 ears corn, shucked
11/2 cups milk
6 Tbsp. cornmeal
3/4 cup butter
2 large eggs
2 tbsp. sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1 cup (4 oz) shredded jack cheese with jalapenos

Brown chicken 2-3 minutes in oil. Remove and drain on paper towels. Saute onions for 5 minutes. Add peppers-saute 2-3 minutes. Add beef. Cook for 5 minutes,loosening bits of bottom of pan. Add chicken. In a cup, combine tomato paste with water and spices. Stir into beef and chicken. Add chocolate. Cook 2-3 minutes. remove from heat. Add raisins, olives and nuts. Transfer to 3 qt. casserole.
Topping: Cut kernels from cob. Scrap to extract all juices. Add milk to pan. Boil, then turn down heat and simmer 15 minutes. Remove 2/3 cups of the corn-put the rest in a blender and puree. Return to pot, stir in cornmeal. Over medium heat, cook, stirring for 2 minutes til thick . Cool.
Preheat oven to 375 degrees. Combine with mixer, eggs,butter, baking powder and salt. Blend at medium speed. Beat in cornmeal, 1/4 cup at a time. Stir in reserved corn kernels and the cheese. Spread topping over filling. Sprinkle with sugar. Bake 30 minutes. Broil at 2-5 minutes until golden brown. Cool 10 minutes, then serve. Serves 8

[V K Lee]

A few (possibly) new food web sites which might be of interest: Happy Eating!!

THE CHIC SITE
http://thechicsite.com/

OH BITE IT
http://www.ohbiteit.com/

KEY INGREDIENT
http://www.keyingredient.com/recipes/

DINING FOR WOMEN
https://diningforwomen.org/

CLEVER HOUSEWIFE
http://www.cleverhousewife.com/

MODERN MOMMY HOOD
http://modernmommyhood.com/

GROCERY BUDGET 101
http://www.grocerybudget101.com/

THE DAILY MEAL
http://www.thedailymeal.com/

FAV FAMILY RECIPES
http://www.favfamilyrecipes.com/

[V K Lee]

Trillian, King Ranch Casserole is a great tasting Tex Mex dish. It has been made, personally, for over 40 years. A little variation, of course, but still tasty. The Pioneer Woman, IIRC, has her own version of King Ranch Casserole. Don’t forget the Guacamole and sour cream :)

[V K Lee]

Britain’s original version of America’s ‘Burning Man’ event?