1960’s Josephines (a great hors d’ouvres)

josephines

Join me on a journey to the mysterious wonder-world of childhood foods; we can all relate to the thrilling memories of our particular favorites from mom’s best.  These captivated our young hearts with taste thrills in our mouths, as well as simultaneous, soft sensations in our stomachs.  When faced with like foods today, we instantly return to these initial impulses from our treasuries of early experiences.

Such comes to me double-fold: not only did my mother supply these rich impressions, but my father, also a great cook, left indelible culinary marks on my soul.  Mom applied her expertise to the hosting of dinner parties, while Dad skillfully prepared food in our family’s restaurant, where we ate all our meals while I was growing up.

Both parents were self-taught.  My mother lacked the normal advantages of learning cooking from her mother, who died of cancer when Mom was 11 years old (her father passed on two years later).  Hence being raised by Catholic nuns at a boarding school, she didn’t receive the normal, gracious “passing-down” of womanly skills, rather these were hard-won for her.

Everything Mom put her hand to, however, she mastered, for she knew the importance of “pressing-in” ardently (a trait I learned first-hand); this included cooking in which she particularly excelled.  I grew up amidst the flurry of her entertaining many guests with gourmet foods.  She was always baking Irish oatmeal bread to go with her many feasts, often with foreign themes; this at a time when America was eating Spam, jello, canned vegetables, and the perpetual, “miraculous” Crisco.  (the history of shortening is in 1880’s Ozark Honey-Oatmeal Cookies, 2017/10/30, while that of canning can be found at Bean, Corn, and Avocado Salad, 2017/10/02.)

On the other hand, my grandparents, on my father’s side, lived in a small house just behind our home, allowing for their constant, close presence.  Grandma was a fantastic cook, accomplishing all by a sense of feel, with no recipes needed-a handful of this, a pinch of that.  Nevertheless as with Mom’s maternal experience, Dad didn’t learn his methods from her, but rather his schooling was provided by a gigantic industrial cook book, brought to our restaurant by a traveling salesman in the early 1960’s (see Buzz’ Blue Cheese Dressing, 2016/08/25).

Today heart-imprints, established as a result of my father’s disciplined efforts, literally soar when I encounter light buttermilk pancakes, exceptional potato salad, or a good doughnut, for these were institutions in his establishment; thus, such soul foods provide me with a quick transport back to the mid-twentieth century.

For me these Mexican-inspired Josephines carry this same weight, with recollections from Mom’s culinary domain.  Hors d’ouvres were always a part of her feasts; this being one of our favorites.

As mentioned, 1960’s cooking employed lots of canned foods, with this recipe being no exception, as it calls for canned green chillies; originally this vegetable made its way from America to Europe, and beyond, in the fifteenth and sixteenth centuries.

Chilli peppers were first introduced in India by the Portuguese, where they added heat to curries.  Curry is actually an English name, derived from the Tamil word kari, meaning “sauce”; thus, our English word indicates the basic Indian method of preparing food, utilizing their ever-present sauces.

Red and green chilies have long been present in both Hindu Indian and Muslim Pakistani cuisines.  These social groups existed together in Kashmir for most of the 400 years prior to the 1947 formation of Muslim Pakistan; here both cultures relied on the basic dish of rice and either kohlrabi or a vegetable similar to our spring greens, which was flavored with red and green chilies.  The Muslims enhanced this with garlic, while the Hindus added hing (asafoetidfa), distinguishing the two styles of preparing this food.  A more marked difference in their diets, however, resided in the ratio of meat to vegetables, with Hindus eating far more vegetables than meat, while Muslims did the opposite.

This American receipt calls for chillies, long present in world cookery; not being fresh, these reflect the popularity of canned goods in the 20th century.  Enjoy the ease of this hors d’ouvres with its great taste-my niece Cammie retains our family’s fond memory, by creatively using goat cheese and gluten-free bread here, to meet her dietary needs.  One way or the other, you will never forget this taste-treat!

References:

Reay Tannahill, Food in History (New York: Three Rivers Press, 1988, 1973), p, 271.

James Trager, The Food Chronology (New York: Henry Holt and Company, 1995), pp. 87, 88.

https://en.wikipedia.org/wiki/Chili_pepper

https://cooking.stackexchange.com/questions/65202/what-was-indian-food-like-before-the-arrival-of-the-chilli-from-south-america

https://en.wikipedia.org/wiki/Kashmir

finished product

Josephines  Yields: about 1 1/2 dozen.  Total prep time: 45 min/  active prep time: 25 min/  baking time: 20-25 min.  Note: may make cheese/mayo mixture ahead, to have on hand in refrigerator.

1 c aged, grated cheddar cheese  (It is preferable to not use packaged shredded cheese; Mom always grated Sharp Cracker Barrel; I use imported, aged cheddars.)

1 c mayonnaise  (Best Foods has the highest quality.)

1/2 c butter, melted

1-7 oz can diced green chillies

Tabasco sauce, about 8 vigorous shakes, or to taste

easy grating of cheese with food processor

3/4 tsp salt  (Himalayan, pink, or Real Salt is so important for optimum health; an inexpensive Himalayan salt is available in bulk at our local Winco.)

1 loaf French bread  (Trader Joe’s sells an ideal, organic 11.5-oz baguette for $1.99; this spread is enough for 2 baguettes.)

  1. Preheat oven to 350 degrees.
  2. Grate cheese by hand, or with grating attachment for food processor (see photo above).
  3. spooning chillies/butter on loaf

    Mix cheese and mayonnaise in a bowl, set aside.

  4. Melt butter; mix in drained chillies, Tabasco, and salt.
  5. Split loaf of bread in half lengthwise, place halves on cookie sheet split-side up, and evenly spoon butter/chillies on these surfaces (see photo).
  6. Proportionately spread cheese/mayo mixture on top of buttered loaf (see photo below).
  7. bread spread with cheese/mayo mixture

    Bake in hot oven for 20-25 minutes, or until golden brown (see photo at top of recipe).

  8. Cut and serve.  These are dynamite!

Buzz’ Blue Cheese Dressing

Mom, my siblings, my great nephew, and me at Mom's 93rd birthday

my siblings, mother, great nephew, and me at Mom’s 93rd birthday

My heavenly Father bestowed the best parents in the whole world upon me!   Many gifts have been mine through  them: the biggest from my earthly father was his grand heart, while Mom’s was her beautiful faith.

My 93-year old mother always responds to my gratitude for these holy blessings: “Your most treasured present to me was bringing my husband to the Lord.” This took place in a Starbucks two years before Dad passed.

My parents visited me in Portland every October starting in 1986, until age prohibited their travels.  The momentous day of my father’s salvation took place on their last trip here in 2004.  Note: the jubilance of my family’s glorious reunion will reverberate throughout heaven one day soon.

My father and I hung out during their blessed visits, while Mom shopped ‘til she dropped.  My beloved papa always did one thing: he stocked my larder to the brim every year.  I hopefully anticipated this godsend long before their arrival, as times were lean back then.

Dad taught me how to make his famous blue cheese dressing during one of these hallowed, shared days.  It has graced my refrigerator ever since; there is nothing like it; even people who don’t like blue cheese love this!

Buzz’s recipe has a history. My parents purchased our family restaurant in 1954. Traveling salesmen often stopped at our business in the little tourist village of East Glacier Park, Montana, which is on Highway 2.  I was just approaching puberty in the early sixties, when one of these self-promoters sold Dad a mammoth cook book for restaurant owners.  This huge culinary account was about 10 inches thick.  It contained all that was needed to train my father to flawlessly run his eatery, which grew exceedingly in fame over the years.  Thus, a lone man’s fervid, cold call brought a lifetime’s bounty to me and many others.

I share this magnificent recipe for blue cheese dressing, obtained from this book, with great joy!

easy juicing of lemons

Buzz’ Blue Cheese Dressing  Yields: about 1 3/4 quarts.  Total prep time: 30 minutes.

.5-.7 lb. blue cheese, frozen and thawed for easy crumbling  (For quality, do not use pre-crumbled cheese; Cave Age Blue Cheese from Trader Joe’s is ideal; keep thawed cheese refrigerated until ready to use.)

5 extra large cloves of garlic, or more if smaller, to taste

1/2 medium yellow onion, cut in large chunks

36 ounces Best Foods mayonnaise  (Use 1-30 ounce jar plus 1/5 of another jar.)

2 small lemons, juiced

3/4 tsp salt, or to taste  (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive, Himalayan salt is available in bulk at our local Winco.)

3/4 tsp fresh ground pepper, or to taste

6 vigorous shakes of Tabasco Sauce, or to taste

1 tbsp Worcestershire Sauce, or to taste

  1. Freeze blue cheese ahead of time; thaw in refrigerator before using; this makes crumbling very easy.  Keep cheese refrigerated until ready to use.
  2. In a food processor, puree garlic and onion; stop processor and scrap down sides twice; set aside.
  3. Place mayonnaise in a large bowl.  (Set aside empty mayonnaise jar.)
  4. Roll lemons on counter, pressing down hard with palm of hand; this loosens the juices in the meat.  Juice fruit, straining seeds, and add to mayonnaise. (Handheld lemon juicers, such as the one in the above photo work really well.  Watch the marketplace to acquire this and a small strainer for bowl.)
  5. Add onion/garlic to mayonnaise to taste-this should taste REALLY STRONG, as the flavor mellows much after several days.  Blend in salt, pepper, Tabasco, and Worcestershire.
  6. Crumble blue cheese into mayonnaise mixture and stir gently, mixing only until blended.
  7. Adjust seasonings.
  8. Fill a sterilized, quart-size, wide-mouth canning jar with dressing.  Place the rest in the empty mayonnaise jar.
  9. Refrigerate, keeps well.