Jerry’s Scalloped Corn Dish
November 18, 2917
1 15 oz can whole kernel corn 2 15 oz cans cream style corn
1 8 oz box Jiffey Corn mix 1/4 cup sugar
4 eggs or 4 egg whites and 2 yolks 1 tsp salt
1/2 tsp chili powder
1/2 cup (1 stick) melted butter
8 oz package grated Monterey Jack Cheese
Mix all ingredients, except cheese, together and then fold in the cheese. Place in 9 in x 13 in pan and bake for 45 minutes in a 350 degree oven or until an inserted knife comes out clean.
Yes, this is a popular repost. But Thanksgiving is approaching and this is a must in our family. Jerry loved this dish and he always made it. So, if we eat this he will be with us in spirit.
It’s an easy quick dish, always popular.
FLAVORS OF ST. AUGUSTINE: AN HISTORIC COOKBOOK
By Maggi Smith Hall with illustrations by Jean Light Willis
November 13, 2017
Love reading this book which good friend Mary Sommers was kind enough to send to me. All kinds of interesting historic recipes of Florida from the earliest times of the Timucua, through the First Spanish Period then the British and the Minorcans, the Spanish return, the Americans, the young State of Florida and the Gilded Age of Henry Flagler and on to the present. The blend of history, cultures and recipes makes for fascinating reading.
I don’t expect to try Char-Split Venison from pre 1565 but I hope to find some recipes from later years.
Let’s start with these interesting simple salads from the First Spanish Period and easily adaptable to today’s eating.
3 Valencia oranges, sectioned
2 grapefruit, sectioned
3 T olive oil
¼ teaspoon salt
¼ teaspoon cinnamon
1 Tablespoon brown sugar
Sprinkle the fruit sections with spices. Pour oil or the fruit and mix thoroughly.
3 Avocados, peeled and sliced
2 oranges, sectioned
2 cups grapes, seeds removed (today we are fortunate to have the seedless varieties)
Gently toss these ingredients together
3 slices bacon
¼ cup lemon juice
1 teaspoon sugar
1 orange rind grated
Fry bacon until crisp, Drain and pat dry. Dissolve the sugar in the hot grease. Add lemon juice and bring to a quick boil. By all means, if you wish, crumble the bacon into the dressing. Add rind, stir well and drizzle over the salad.
The picture is from Food 52 and the viewer will notice the addition of shallots. Interestingly enough I could find no modern avocado citrus salad that did not include many more ingredients. I guess modern cooks think more ingredients makes a better salad.
In the First Spanish Period salads were consider to be cheap food for lower class society. Today these salads, ensaladas, seem quite elegant.
This Early Spanish period began in 1565 when Pedro Menendez de Aviles came to Florida with 200 men determined to purge Florida of the French. Which he did with the slaughter at Matanzas. He then began to colonize La Florida in earnest and for the next 200 years the Spanish held power. Early on food shortages were a problem. But the Spanish discovered potatoes, tomatoes, bell peppers, avocado, cocoa and corn. They used many spices, some brought with them, others shipped from the Orient, and some grown in America.
The Spanish brought Seville and Valencia oranges, lemons, limes and grapefruit from Spain and the soil and climate of La Florida were perfect for these fruits. By the 1700s orange groves were very plentiful in the San Austin (St. Augustine) area.
Ximenez-Fatio House Orange Glazed Nuts
November 10, 2017
Many of you know that the Ximenez-Fatio House Museum is one of my favorite places in St. Augustine, Florida. Now I am enjoying a book sent to me by a friend title Flavors of St. Augustine,An Historic Cookbook. Food history is a topic I find endlessly interesting. I’ll probably be blogging more about this book and how much fun I am having with it.
Today, knowing readers might well be ready for a new recipe, I decided to share one from this book. Maybe you still have some pecans left from those Trader Joe’s nuts I suggested along with a winter green salad for the holidays.
This recipe will be great for the holidays, too. Sounds like delicious fun.
Ximenez-Fatio House Orange Glazed Nuts
12-1/2 cups sugar
½ cup water
2 oranges, juice
2 oranges, rind, finely grated
1 lb pecan halves
pinch of salt
Cook sugar and water in a heavy saucepan until it forms a soft ball when a half teaspoon is dropped in cold water.
Add rind and juice, salt and nuts.
Stir until well coated.
Spread on wax paper and separate.
When glaze is hard store in an air-tight tin
Note: the many pictures I have taken at the museum over several visits have mysteriously disappeared. Thank goodness for the website. The house was located in the original boundaries of the Spanish Colonial Settlement, constructed of coquina block with tabby floors and a typical detached coquina kitchen of that period. From 1830 until 1875 it was a first rate boarding house. The structure remains, furnished as it was at that time. I highly recommend a visit there and when I am in Florida I seldom miss it.
These orange glazed nuts might well be the perfect addition to your holiday foods.
The Perfect Holiday Green Salad
Yes, this is a repost, but it is so perfect for the holidays. Use your choice of greens, cheese, etc.
Winter Greens with Fruit, Cheese and Candied Pecans
¼ cup Extra Virgin Olive Oil (Lucini)
1/3 cup apple cider vinegar
Greens: romaine, endive, escarole, Mediterranean mix
2 pears or pear and apple (granny smith), small cubes
6 oz. white cheese with cranberry (imported, or lemon stilton), small cubes
5 0z. candied pecans (at Trader Joe’s), chopped
Note: I confess I put this together because I had left over pecans and fruit. I had used the cheese before and the dressing went with another salad recipe that called for the pecans with pears and blue cheese but had added maple syrup which I did not use and I liked the tart dressing better with the sweet nuts.
Sorry you didn’t want to know all this but I can’t help myself.
And these nuts from Trader Joe’s are the best. For the holidays they are worth the extra stop.
SPAGHETTI SQUASH CARBONARA
I love the whisper of a crunch that arrives when eating spaghetti squash.
I saw this recipe on the internet from SimpleHealthyKitchen.com
It calls for a large spaghetti squash. I used a small one and only one egg and went with less of most of the ingredients. So the amounts are forgiving and you will still have a great dish if you are cooking for two or four or more. It can easily be a side or a main.
1 large spaghetti squash
6 slices bacon
2 large eggs
¾ cups grated Parmesan cheese
4 cloves garlic. minced
salt and pepper
More Parmesan, freshly grated if possible.
Slice the squash in half, lengthwise. I cut my small one in four pieces to make them easier to handle.
Remove the seeds and stringy innards. Place flesh side down in a mirowave glass baking pan.
Cook 10-12 minutes, until soft. Cool.
Turn pieces and rake the flesh with a fork until you have those distinctive strings of goodness.
While the squash is cooking, cut the bacon into small pieces and cook in a large skillet. Drain on a paper towel. Reserve a small amount of bacon drippings to cook the squash.
Combine eggs, cheese, salt and pepper in a small bowl. I used a whisk. Set aside.
Add garlic to the bacon drippings in the skillet and cook about 1 minute until fragrant, not dark. I used a shake of garlic powder. I like a light touch with garlic.
Now add the spaghetti squash and bacon and heat. When mixture is hot, turn off the heat. Then, add egg/cheese mix. Toss quickly to combine. Egg will cook. Stir quickly so egg will be less noticeable and more a sauce for the squash. Chunks of egg are okay but not as attractive.
Garnish with parsley and more cheese.
Yum, Yum! And inviting to look at too, don’t you think? It’s creamy and crunchy all at once. Bits of bacon and lots of thickly grated cheese make it even better. All those textures come together in some kind of near perfection.
How about this old favorite for an easy week-night meal? You probably have your own favorite recipe for this dish. Recently I decided to try a recipe adaptation of Ree Drummond’s recipe which appears in the cookbook, The Pioneer Woman Cooks: Dinnertime.
¼ cup butter
1 shallot, chopped
3 ounces white button mushrooms, chopped
1 ½ Tablespoons Wondra flour
1 ½ cups whole milk, or combo with half and half
¼ cup dry white wine
salt and pepper
1 can Italian tuna
1 and1/2 Tablespoon Roasted Pepper Bruschetta Red Pepper, finely chopped
6 ounces egg noodles, or pasta of your choice
½-1 cup frozen peas
½ cup Panko breadcrumbs and additional butter.
Paprika, celery salt and additional parsley to sprinkle atop the casserole as it finishes.
Preheat oven to 350 degrees
Cook noodles according to package directions and add peas as noodles are finished cooking. Drain and set aside.
Melt butter in a skillet over medium heat. Cook onion until it starts to soften.
Add mushrooms and stir while cooking for a couple of additional minutes.
Sprinkle flour evenly over the mixture and stir so that flour coats onions and mushrooms. Cook, stirring for another minute.
Add milk, then wine. Whisk to combine.
Cook until sauce thickens, three to four minutes. Sprinkle with salt and black pepper to taste. Taste and adjust salt.
Add tuna and stir into the sauce along with the roasted red pepper and 1 Tablespoon of parsley.
Stir in noodles and peas. Stir until all are coated with sauce.
Transfer to baking dish.
Melt 2 more Tablespoons of butter and stir in breadcrumbs and more parsley.
Top the casserole with breadcrumbs and more seasoning.
Bake about 15-20 minutes.
Note: As with many pasta dishes season as you go, rather generously. Kosher salt in the pasta water. And taste during preparation. This recipe serves 4-6.
My dish was under salted and that is why I added Paprika and Celery salt to the finished product. Plus it made it look pretty. I used wide noodles because that is what I had on hand and what Pioneer woman’s recipe called for. I believe I would prefer a smaller macaroni type pasta in this dish.