Mock Spinach Pie Casserole

For those people familiar with the popular Greek dish “spanakopita,” this variation provides a lot of the same flavor without the complicated process of the traditional recipe. This is a creation of Ralph, and so he is in front of the camera this time explaining how it all comes together. I think because he is an artist, Ralph has a way of deconstructing dishes and reimagining them in very creative ways! This recipe is no exception, and it really does deliver on great flavor.

Here, torn pieces of pita bread are used to make the “crust” for the casserole. You will note that he uses the edges of the pita bread to form the edges around the baking pan. A CoF viewer made this recipe and shared that he used a lavash to make the crust – another wonderful alternative! 

The filling has all the good stuff that we look for in a spinach pie, including dried mint, which really adds a wonderful flavor component to the dish. It all mixes together in one bowl and bakes in less than an hour. This casserole makes a great vegetarian option and is also a hit at potlucks!

Mock Spinach Pie Casserole

3-6 pita breads (depending on size, can be white or whole wheat)

6 eggs

1 TBSP milk

1 cup finely chopped onion

¼ tsp cinnamon

¼ tsp nutmeg

1 TBSP salt

¼ cup flour

½ cup dried spearmint

2 TBSP butter, melted

12-16oz bag frozen chopped spinach, thawed and drained of excess water

1 cup feta cheese (crumbled)

1 cup cottage cheese

Preheat oven to 350 degrees. Grease a 9x13 baking dish with butter or non-stick spray. Tear pita bread into pieces that are 3-4 inches long. Use the edge of the pitas to line the edge of the baking dish (see video). You want to completely cover the bottom and sides of the baking dish with the pita. Set aside.

In a large bowl, beat together the eggs and milk until eggs are a little foamy. To this mixture, add the onion, cinnamon, nutmeg, salt, flour, mint and melted butter. Mix to combine.

Add spinach, feta and cottage cheese. Carefully blend (fold) together all the ingredients until well combined and the cheese are distributed throughout. Pour mixture over pita bread in baking dish and spread so it is even over the top. Bake in oven for 45 minutes.

Remove baking dish from oven and let cool a few minutes before cutting. Can be served as a main course, or also is a great side with beef or lamb. Enjoy!

The 1950 Westinghouse Range

We get a lot of comments at Cavalcade of Food about appliances, especially about the variety of old stoves that we use when preparing our recipes.  I’ve been collecting these stoves – usually referred to as “ranges,” for many years. I try to rotate them through the three kitchens that we use to make recipes for Cavalcade of Food. These vintage ranges not only feature marvelous engineering, but many of them are simply beautiful in their design. These were made in that post-war period when the United States was still a manufacturing powerhouse, and one only needs to spend a minute with these ranges to know how well they were built. As a matter of fact, they are very, very heavy! Moving them around provides more than a workout! 

The steel used is of heavy gauge, and the porcelain enamel coating is thick and durable. At its factory in Mansfield, Ohio, Westinghouse turned out thousands of stoves like the one I just found to fill the new kitchens of homes in the suburban neighborhoods that were popping up across the country. Other major appliance companies like General Electric, Frigidaire, Hotpoint, Norge, Kelvinator, Crosley and Philco were also filling the market with spectacular new ranges, refrigerators, washers, dryers and other appliances.  Today, the survivors of this era remind us of this incredible period of American history.

This latest addition to the CoF collection is a 1950 Westinghouse Model BA-74, also known at the “Commander” model. The Commander was Westinghouse’s top-of-the-line, although the BA-74 was the single-oven model. The very top and most expensive was the double-oven Commander.  Instead of a smaller oven on the left side, the BA-74 has a warming drawer. This stove measures 40 inches across. It features “Color Glance” controls, which glow a different color depending on the burner’s heat setting. It also has one “Super Corax” heat unit, which according the above advertisement should reach full heat in 30 seconds. Speed burners were the answer to the criticism about electric ranges being slow to heat up, unlike the instant heat of a gas range. 

So, it has been 63 years since this range was manufactured and it is still in good working order. This speaks to the care with which it was given all these years, and the quality of the product coming out of the factory. I can’t help but look at this range and think of my mom and grandma, both of whom were excellent cooks and bakers. They cooked on a range like this, and I feel connected to them when I have the opportunity to do the same.

 

Wonderful Waffles!

There are a lot of waffle irons in this world. It seems like most people have one tucked away somewhere. Maybe it was a shower gift, or a hand-me-down from mom or grandma, or just something you picked up along the path of life. I own a few waffle irons, most of them I picked up at thrift stores or estate sales. A couple of them date back to the 20’s and 30’s. But the one thing all the waffle irons have in common is that they all show very little wear. I can extrapolate from this that the original owners of these appliances didn’t make waffles very often. What a shame. 

Making homemade waffles certainly takes more effort than the kind you just put in the toaster, but the little extra work pay off big in flavor, texture and versatility. You can make waffles that sweet or savory, depending on the direction you want to go. While you could include chocolate chips, coconut or berries, waffle batter can also include things like crumbled cooked bacon, ham, cheese or corn. 

You can enjoy waffles the traditional way, with butter and syrup, or make sandwiches using waffles in place of bread. Waffles also provide a wonderful “stage” for dishes like chicken ala king, chipped beef, and other dishes with lots of gravy or sauce. 

So here is a basic waffle recipe to get you started. Enjoy the waffles as-is, or let your own creativity inspire you to experiment with additional flavor ingredients. This recipe makes a large amount of waffles – good for four or more people. If you have left overs, waffles can be frozen and brought back in a toaster. If you are cooking for one or two, you can cut this recipe in half.

Wonderful Waffles

2 2/3 cups sifted flour

4 ½ tsp baking powder

¾ tsp salt

1 TBSP sugar

3 eggs, separated

¾ cup vegetable oil

2 cups milk (don’t use skim)

Combine flour, baking powder, salt and sugar in a large sifter (if you don’t have a sifter, you can use a fine-mesh sieve or just add the ingredients to a large bowl and whisk together). Sift dry ingredients into a large bowl.

In the bowl containing the three egg yolks, add the oil and the milk. Mix wet ingredients together and pour into the bowl containing the dry ingredients. Stir together until combined – there will be some lumps, and that’s okay. Do not overbeat! NOTE: If you want to add other ingredients (chocolate chips, berries, meat, cheese, etc.) add them at this point. 

Beat the egg whites in a separate bowl until stiff. Best to use an electric hand mixer for this if you have one. Once egg whites are still, using a spatula add the egg whites to the batter mixture. Gently fold in the egg whites until combined being careful to be gentle and not over mix.

Heat up your waffle iron. Each one is different, so make sure to allow enough time for the iron to get hot. If you have a modern waffle iron, it may have a non-stick surface. If not, once the iron is hot, spray top and bottom plate with non-stick cooking spray. Using a ladle, spoon batter onto bottom plate being careful not to let the batter go all the way to the edge. When you close the iron, the pressure will push the batter out a little closer to the edge. Cook waffle until golden brown.

Every waffle iron cooks differently. So follow the manual (if you have one) for your iron, or check for doneness when you can no longer see steam escaping from the cooking waffle. If you lift the lid and it still looks pale, just lower it and let it cook a little longer. You will get a sense of how long it takes after you’ve done a couple. Serve warm with your favorite toppings! Enjoy!

Chicken Curry - In A Hurry!

This is a flavorful and fragrant dish that is a quick-fix thanks to the use of a rotisserie chicken from the local market. There are many variations of curry out there, some are sweet, some are hot, some are in-between. If you don’t have a lot of experience with curry, give them a try. A curry is a blend of many different spices, so each one is unique and lend a different personality to the dish.

I have come to really appreciate the rotisserie chickens that available at the market. Not only are they pretty good as-is, but they are real time savers for dishes like chicken ala king, chicken pot pie, or a curry dish like this one. And when you think of what you would pay for a whole chicken and the time and energy it takes to roast it and clean up, the rotisserie chicken is a real bargain (the one I used in the recipe was on sale for $5)! 

Enjoy this “curry in a hurry” recipe when you want a fully flavorful meal but don’t have a lot of time. If you can get basmati rice, it is the perfect accompaniment. Garnish with some fresh parsley or finely chopped cucumber and green onion. 

Chicken Curry

4 TBSP butter

2 TBSP curry (use whichever curry you prefer)

2 medium onions, diced nice

2 TBSP flour

¼ tsp ground ginger

2 cups chicken stock

8oz can crushed pineapple in juice

Meat from medium cooked chicken, diced (I use a rotisserie chicken from my local market)

2 tsp fresh lemon juice

In a large pot, melt butter and add curry powder. Stir curry in butter and heat for a minute or two – this will release a lot of the flavors from the spices. Add diced onions and sauté until soft – about 5 minutes. 

Add flour and ginger to onion mixture and stir in until all the flour has been absorbed. Add chicken stock and be sure to loosen any bits at the bottom of pot (deglaze). Add can of crushed pineapple (juice and all) and bring mixture to a simmer. Continue simmer for 10 minutes – mixture will thicken.

Add in chicken and stir to combine. Cover pot and simmer for 10 minutes. Remove cover, add lemon juice and serve over rice (basmati is good). Garnish with fresh parsley. Enjoy!

Celebrating the Chiffon Cake!

When chiffon cakes first hit the American baking scene in the late 1940’s, they created a huge sensation. It’s hard to believe that a cake could cause such a ruckus, but then we finally returned to peace-time, there was plenty of work for everyone, and people were celebrating life. I’m sure the introduction of the chiffon cake went unnoticed by many, but this new method of cake baking was a big deal to those who baked.  General Mills (who introduced the recipe to the world via Betty Crocker in Better Homes & Gardens magazine) claimed it was the first really new cake in 100 years. In some respects they were correct, but the cake wasn’t really new.

The chiffon cake was developed by a California caterer in the 1920’s, who kept the recipe top-secret for decades. He made the cake for Hollywood stars and other important clients, and everyone wanted the recipe. Finally, General Mills bought the recipe from him, shared it with the world, and in doing so sold millions of boxes of their Softasilk cake flour. Whatever the motives, the chiffon cake got people making a new kind of cake and it remained popular throughout the 1950’s. 

As is always the case, all things come in and go out of fashion. You couldn’t get the time of day with a chiffon cake in the 80’s! But I have always loved these cakes. They are light, delicate and beautiful. The flavor variations are endless. You can rich-them-up with a decadent frosting, drizzle them with a simple icing, or serve them plain with fruit or ice cream. Let’s put the chiffon back in our cake repertoire!

Orange Chiffon Cake

2 ¼ cups cake flour

1 ½ cups sugar

3 tsp baking powder

1 tsp salt

½ cup vegetable oil

5 egg yolks

¾ cup orange juice

Zest of one medium orange

6 egg whites

½ tsp cream of tartar

Preheat oven to 325 degrees.

In a large bowl, sift together cake flour, sugar, baking powder and salt. Make a well in the center of the dry ingredients. Add into the well IN THE FOLLOWING ORDER: vegetable oil, egg yolks, orange juice and orange zest. Stir until all is well combined. Set bowl aside.

Place egg whites and cream of tartar in a large mixing bowl. Beat with mixer until egg whites hold stiff peaks. Gradually pour cake batter over egg whites, gently folding them together. Do this slowly – you don’t want to deflate the egg whites.

Pour mixture into an UNGREASED 10-inch tube pan. Put into 325 degree oven and bake for 55 minutes. Then turn oven heat to 350 degrees and bake for another 10 minutes. Remove cake from oven and INVERT IMMEDIATELY. I use a wind bottle for this (see video), but a large funnel or other bottle can work. Allow cake to cool completely – it may take a couple of hours.

Once cake is cooled completely, use a thin spatula or knife to go around the edge of the cake so as to loosen it from the side of the tube pan. Remove cake from pan and run spatula or knife under the bottom of the cake to loosen it from tube pan bottom insert piece. Invert onto plate.

You can frost or ice the cake. Dust it with powdered sugar or serve it as-is with fresh fruit or ice cream. Enjoy!