Feb 22
Tarrant FiglioAppetizers mushrooms
My love is off to California for a bit of a business trip. I hope all goes well and productively for everyone but most of all I hope the hours speed by until she is home again.
In her honor…a California retro recipe from the “Fresh Mushroom Cookbook”, Sybil Henderson, 1967. No idea what is California about this but I do know that mushrooms are always a hit here at home. Add to that this is quick and easy and we likely always have the ingredients and you have a hit!
Mushroom Marinade California
1 pound small mushrooms
3/4 cup salad oil
1/3 cup red wine vinegar
2 tablespoons lemon juice
3 teaspoons chopped chives
1 teaspoon tarragon
1 small clove garlic, chopped
1 teaspoon salt
1/2 teaspoon sugar
Combine all ingredients except mushrooms. Pour over the mushrooms and marinate several hours, turning occasionally. Drain and serve.
Feb 05
Tarrant FiglioAppetizers, Sandwiches, retro food
Last night in numbering the reasons for actually having a team to cheer for in the Super Bowl, I pulled out the winning reason: New Orleans has much better food. Apologies to my father who grew up in Indiana and to my love’s mother also an Indiana native…Indianapolis may have some good food but truly no one thinks “Let’s go to Indiana to eat!”
New Orleans on the other hand – I day dream about meals there. Debris sandwiches, Po Boys, beignets, red beans and rice, aspic from Commander’s Palace…I could go on. But one must eat a muffaletta in New Orleans even vegetarians and low calorie, low fat people. It makes for a lovely lunch. None made outside the parish can compare but you still can try. It makes for good football food too.
My Non Native But Makes My Family Happy Muffaletta
1 round loaf Italian bread (no, you won’t get this exactly right unless you are in New Orleans)
3/4 cup olive salad (might be found in your grocer-especially in Chicago area or gourmet grocer (poke around the tapenade area for something chunkier than a tapenade. If worse comes to worse use green olives in oil, some giardiniara, and garlic mixed together and call it good-or I suppose you could look for a recipe)
1/2 lb Genoa Salami
1/4 lb Capicola or Ham
1/4 lb Mortadella
1/2 lb Sliced Mozzarella
1/2 lb Provolone
Slice bread in half lengthwise. Brush bread with olive oil from olive salad. Layer the meats alternating with the cheeses. Add top side of bread. Press down. Cut into quarters or smaller wedges.
Feb 03
Tarrant FiglioAppetizers, retro food
I picked the children up from school yesterday. We all babbled on the way home, catching each other up on the happenings from the week they spent at their other home. As we walked in the door, there were questions about dinner which I didn’t quite have settled so I said, “Guess what!?!?!?! The Super Bowl is this weekend.” Now that might seem like a non sequiter to you- in my house on a Tuesday afternoon, it causes cheers.
My family? Football fans? No. Not.AT.ALL.
It also caused my 16 yo to look at me and say in his saddest 16 yo boy voice “I really missed you this week Mommy.” Hmmm. This boy went to England for six months without a whimper before or as he came back.” Ok, why did you miss me?” “Because I missed watching the State of the Union Address with you AND the Grammys!” No. He doesn’t care that much about politics and if the song has words-he generally hates it. What he missed and what my kids look forward to is that sense of occasion with major televised events.
When I got my older kids, the first Super Bowl together was bizarre. My partner has no interest in football. She knew I had no interest in football. She didn’t get the food thing yet. She certainly didn’t get my fascination with tradition and pageantry. I convinced her a few snacks were in order. She worked. Young teen girl deigned to watch with evil me. The younger three kids were in Katmandu or somewhere. Ok, the younger children haven’t actually been in Katmandu-as far as I remember.
The next year the scene repeated with kids bouncing in and out of the room. Denise trying to ignore my once-a-year football thing. And thus…Super Bowl Flamingo House Style. I have a set menu in mind. One must have dip, chips, and a retro appetizer or 10. If the kids are home-meatballs, and of course, R0-tel cheese dip. Dinner will be Super Bowl food. This doesn’t mean Denise doesn’t groan every year.
The Super Bowl TV time-loud…boisterous…except during you know-the important part-the commercials. Last year, fun because I tweeted about various commercials and sometimes people that followed me were involved in creation and tweeted back. It made me into a temporary superstar.
In any case, TV time is rare and a special occasion in this house. Eating in front of the tv-even more rare. Creating traditions with kids “off-season” priceless.
I suspect 19 yo girl (less than 48 hours on that day from 20 yo girl) on Super Bowl Sunday will realize she misses me, not just because I won’t be there for her birthday. She will miss me because I bring excitement and fun into something that normally she finds dull.
The younger kids find the actual Super Bowl dull I can hear 14 yo girl complain now…and see her wander to her room. Super Bowl becomes the mommy magic they remember as they grow. It won’t be the food. It won’t be the game. I can’t even tell you who played last year-even though I remember watching. It won’t even be the commercials. The family time-that makes the Super Bowl special.
I could say we watch the Super Bowl because we are Americans. Americans watch the Super Bowl on Super Bowl Sunday. I could talk about food, commercials, the clash of the best. I could say (and convince you) we become a part of something bigger than our family. That much true in its own way. Truly though Flamingo House Super Bowl traditions celebrate the same thing but in a microcosm: competition zeal, undying love, humor, heartbreak, creativity, people who invest their lives in playing the same position. You remember, that greatest of competitive contact sports-the family.
Jan 27
Tarrant FiglioAppetizers, Cheese, Recipes, retro food appetizer, dip, retro, romance
Do you ski? Kraft has a solution for you! Or they did. I can’t find the Olive Pimento cheese spread anymore-just the pimento cheese spread. (Note for those of you who are foodies out there-Kraft jars of Pimento Cheese are not at all kin to THE Pimento Cheese. They are more like oh one of those Philly cream cheese flavored spreads. It doesn’t matter, just grab two jars of Kraft Pasteurized cheese spreads-maybe near the Velveeta in your store. They could be near the American Cheese case. 
Anyhow, Chalet dip promises a hot and hearty dip to warm up chilly skiers. I can tell you it is a hot and easy dip or dinner if say you are on your own or just want to have a quiet easy romantic meal without the mess or fuss of real fondue. Candlelight, the two of you sharing a loaf of bread (oh who cares about the 1-inch cubes-tear it like heathens) Grab a piece of fruit or two. Let it go from there.
Or of course, you could pretend it is a fab Grammys or Super Bowl Party food. It is…I just got carried away thinking of my last “fondue” or fond of you night with my love.
Chalet Dip
1 5 oz jar Old English Pasteurized Process Cheese Spread, Sharp
1 5 oz jar Kraft Olive Pimento Pasteurized Neufchatel Cheese Spread
2 Tablespoons dry sherry
French Bread, cut in 1-inch cubes
Combine the two 5-oz jars with sherry; heat thoroughly over low heat, stirring occasionally. Serve warm with bread as dippers. 1 1/4 cups.
Sorry source buffs…that little ripped out piece of magazine has no dating information on it or even anything on the other side that would help me…just the pictures of the jars and I can’t positively id a year for that style.
Dec 23
Tarrant FiglioAppetizers, Cheese, Recipes, retro food
On the menu for today, also from the 1959 Better Homes and Gardens cookbook: Blue Cheese Fluff. Picture of creepy elf/Pinocchio holding pretzels on his nose from book coming. Also-in comments-please share your ideas for using up a 10 lb wheel of Blue Cheese.
Soften 2 3 oz packages cream cheese. Add 1/2 cup crumbled blue cheese, 1/4 teaspoon garlic salt and a tablespoon milk. Blend. Mound in serving bowl. Sprinkle with parsley.
Dec 22
Tarrant FiglioAppetizers, Breads, Recipes, retro food
My son thought we should make this recipe. Really he did…until he was in the middle of a video game and IN A MOOD. We ended up doubling the corn muffin mix (maybe-how many ounces is a box of Jiffy). The peanuts didn’t get chopped. The butter was doubled. Son forgot to double the cheese and no idea if the garlic salt made it in.
However, it is strangely yummy.
1 8-oz package corn-muffin mix
1 cup coarsely chopped salted peanuts
1/2 cup grated Parmesan cheese
1 teaspoon garlic salt
3 tablespoons butter or margarine
Prepare corn-muffin mix according to package directions; spread evenly in well-greased 15 1/2 x 10 x1 -inch jelly-roll pan (cookie sheet that has sides folks). Sprinkle with peanuts, cheese, and garlic salt. Drizzle butter over top. Bake in moderate oven (375) for about 25 minutes or till crisp and lightly browned. Immediately cut in squares. Cool slightly, remove from pan.
Better Homes and Gardens Holiday Cookbook 1959
Dec 07
Tarrant FiglioAppetizers
I really don’t like baked beans or pork and beans. Sorry folks. I know-retro. I know that YOUR mother’s recipe is the best for baked beans and EVERYONE loves them. I don’t care. Bleah.
I won’t be serving this festive dip at one of my parties because of that fact. You might be keen on them though and want to serve it. The sodium content feels high to me-so unless you aren’t fond of your great uncle or wish to lose sight of your ankles this year, cut the salt a bit.
From the 1959 Better Homes and Gardens Holiday Cookbook
2 1-pound cans (4 cups) pork and beans in tomato sauce, sieved
1/2 cup shredded sharp process American Cheese
1 teaspoon garlic salt
1 teaspoon chili powder
1/2 teaspoon salt
Dash cayenne pepper
2 teaspoons vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon liquid smoke
***
4 slices crisp cooked bacon, crumbled
Combine all ingredients except bacon; heat in chafing dish or double boiler. Top with crumbled bacon. Serve hot with corn chips or potato chips. Makes about 4 cups.
Dec 02
Tarrant FiglioAppetizers
For the past few years I have posted a lot of cookie recipes in December. I thought I would do that again this year, but I wonder…doesn’t everyone HAVE all the cookie recipes they need in a lifetime? Or would you like more? Do you make the same cookies each year? No cookies? Do you have a recipe you really want to find again? Can I play matchmaker of holiday recipes of yesteryear?
Also, Chelle wrote to me way back in June looking for a family favorite and I haven’t found just the right thing yet. Maybe one of my other readers can help:
When I was a kid, my late grandma made a peanut dip for the holidays that was delicious. I think the main ingredient was peanut butter, and it may have had some onion in it. It was crunchy, salty and sweet and she always served it with Triscuit crackers. I never thought to ask for the recipe while she was alive, and none of the other women in my family have the recipe.
Could it be something like this? Peanut Butter Onion Dip or this Peanut Butter Cheese Dip?
Nov 13
Tarrant FiglioAppetizers, Sandwiches
Another in the realm of my family won’t consider this but…this one sounds pretty good. (If you like deviled ham and relish…and catsup. I would be tempted to choose a mustard in place of the catchup.)
Holiday Sandwich Package
1 2-pound loaf unsliced white bread
2 4 1/2 ounce cans deviled ham
2 tablespoons mayonnaise
1/2 cup chopped sweet pickle relish
2 tablespoons catsup
Radish roses
Cut out center of loaf leaving 1/2 inch shell around ends and sides. Slice bread thinly and spread with a mixture of deviled ham, relish, mayonnaise and catsup. Place sandwiches in bread shell and garnish with radishes. “Tie” loaf with holiday ribbon. Makes 24 small sandwiches.
Sandwich and Party Snack Cookbook, 1964
Nov 11
Tarrant FiglioAppetizers, Cereals, Recipes, retro food
Once upon a time I didn’t know @Haldechick. Denise read her blog. They had figured out we lived in the same town and commented on each others blogs. Nothing compelling I thought-kind of a hippy/hipster geek knitter Unitarian book lover. I read a post here and there. I didn’t pay attention.
Then came the fateful day I came upon a pair of socks.(Follow with me-it does get back to food) That day was March 8, 2007. How do I know what day I came upon a pair of socks? I saved it to the Extravagant Gift List that year. Look! Space Invaders Socks.
So gifted-Denise said something along the lines of “Hey, those are cool.” At which point I was struck by that madness that periodically strikes me and I decide that I can knit them. I declare such. Denise looked at me skeptically, no doubt. You see. I didn’t know how to knit.
My love wants socks. I shall make her socks! In time for sock day! Oh wait-sock day is April 12. I have just over a month to learn to knit and knit a pair of socks-not just any socks but Space Invaders socks. No problem. I can be dense sometimes about how good I am at learning stuff.
Denise suggested I ask her mother about making them. Her mother didn’t know about sock knitting and doubted my ability to pick up knitting that fast and suggested I give Denise a scarf. No. I want to make socks. Denise suggested I talk to Lorena about it. Lorena WHO? Haldechick. Or Sharon. Who?
We went to Michael’s. I bought some aluminum needles and sport weight blue yarn as well as the Stitch and Bitch book to learn with. The next day we went to my first stitch-y bitchy meeting at the used book store. People were nice. Really nice. I made a lot of rat hammocks. We had a rat at the time-Elvis. I eventually made a pair of socks-still haven’t learned how to make space invader socks though. More importantly we made friends.
One of those was Haldechick. Lorena. She is a sucker for my shortbread. She also rescued my knitting more times than you can imagine. We were pretty heartbroken when we moved-and even now-about leaving the “LYS ladies” in Gainesville. Really. It ranks up there above weather and below missing the big kids. She came and intro’d me to a new yarn store up here after we moved. (and to alpaca…)
Then last Christmas, we got a box. Yay! Yarn store box. Yay! Soap! (Lorena makes fab soap. Like snickerdoodle, fresh baked bread, and just for me sandalwood vanilla-though I am still after her for a sandalwood cedar juniper type soap)
And…Chex Mix. Hmmm. Ok. I had heard whispers about it. But…how good could a Chex Mix be? And nuts! Nuts are on my owie tummy list. Um yeah, well, about that. Denise however is a Chex Mix fan of sorts. And really, any food we don’t have to make and can eat immediately gets consumed. This is why every year after BlogHer our diet relies heavily on that year’s swag. (Yes, I am a food blogger but uh there are days and even weeks where I don’t actually cook-especially before my mother moved in) It was really prettily packaged Chex Mix and so FRIENDLY to send Chex Mix. We were sort of excited in spite of ourselves. (and really downright touched and giddy) But we put it down and I stuck the extra bars of soap in my drawer and one in the shower. Some time later it was opened. And fought over and eaten.
This was THE BEST CHEX MIX EVER. How could that be? Were we that homesick? (maybe but no) It just IS the best Chex Mix ever. Really. Even if you don’t do nuts. Or Chex Mix. Or you believe Chex Mix is that weird stuff that comes prepacked in shiny plastic bags in the store. (That in hardly any way resembles this)
Ok…so @haldechick has posted the recipe (and apparently did before) for Lorena’s Chex Mix. Make it. Really. Yes, I see. 10 Sticks of Real Butter. It is worth it.
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