Scarborough Squash, Brunchiladas, Flying Biscuits, Rhubard-Apple Crumble

Scarborough Squash
Why "Scarborough" squash?   This savory dish uses the herbs mentioned in the chorus of Child Ballad #2 -- Scarborough Fayre -- parsley (or savory), sage, rosemary, and thyme.  A combination of herbs I refer to as the Song Herbs or the Scarborough Blend. 

I make this with Acorn squash, but any firm winter squash will work just fine to make an excellant side dish or vegetarian main course.

1/2 tsp each dried, ground Parsley (or Savory), Sage, Rosemary and Thyme,  shake to combine
1 - 2 Acorn or similar squash seeded and sliced into quarters or 6ths
EVOO or melted butter

Lay the squash on your baking sheet, "meat" side up.  Spray or brush the meat with oil or butter, and dust with pinches of the herb blend.   Roast/bake at 400 for 20-30 minutes at 400F.  

Brunchiladas
We hosted a brunch for our neighbors on Sunday, and I was tasked with making a "breakfast casserole",  a fruit salad, biscuits, andbacon.  This eggy enchilada bake really fit the bill.

Grease or spray a 9x12 baking dish.  

10-12 Flour Tortillas, 8" diameter
1 lb New or Red Potatoes, diced
1 bunch Green Onions, chopped including greens, divided.  Reserve a little for topping.
1 Red Bell Pepper, diced -- reserve a little for topping
1 small can Black Beans -- or half a regular size can  -- drained and rinsed
Taco Seasonings of your choice -- packet or assorted spices, to taste
1-2 cups shredded Cheese -- Mexican blend or sharp cheddar and mozzarella mixed
6 Eggs, beaten
optional -- 1-2 Mexican chorizo sausage, skins removed and innards minced

In a large skillet, fry the potatoes in a splash of oil along with 1-2 Tbsp of taco seasoning(s), the bell pepper, onion and the chorizo if using.  Cook until the potatoes are just fork tender.  Stir in the black beans and allow to cool.

Pre-heat the oven to 350F.

One at a time, nuke a tortilla for 10 seconds to soften.  Then fill the tortilla with about 1/3 cup  of the filling mixture, roll into a cylinder and place seam side down in the baking dish.  Repeat until the baking dish is full.

Sprinkle cheese over the top of the enchiladas.  

Mix 1-2 Tbsp of your taco seasoning into the beaten eggs, then carefully pour them over the cheesed enchiladas.  Sprinkle the reserved bell pepper and onions over the top and bake for 45 minutes or so until the eggs are set.  

Cool a bit before serving plain or with dollops of Mexican Crema, Icelandic Skyr and/or salsa!

Flying Biscuits
There's a restaurant chain in the Atlanta metroplex by this name --  and one in Gainsville, FL which we've eaten at a number of times. Their "flying" biscuits are light and heavenly.  The only sugar is just a pinch dusted on top.  Luckily FB shares their recipe!  For my UK readers, an American "biscuit" is essentially an eggless savory scone made with half cream and half milk, self-rising flour and butter.  

Bake for 20-30 minutes until Golden Brown and Delicious.

My favorite way to eat them is as an American Bacon Butty! 

Don't blame me for that extra crispy bacon -- others wanted it that way, all I got were these leftovers!

Rhubarb-Apple Oaty Crumble
The SWFL Produce Co-op came through last week with some fresh rhubarb, so I just had to make a crumble.  I grew up with rhubarb-strawberry as a flavor combination, but Sally had rhubarb-apple, so I thought I'd give it a try.

1/2 lb Rhubarb, chopped small
4 small Apples, chopped
Juice of half a Lemon
1/2 tsp Cinnamon
1/2 cup Brown Sugar
1/2 cup Water

Stir all the ingredients together and cook on medium low for about 20 minutes until the rhubarb is starting to disintegrate.  Taste for the sweet/tart balance as it goes, adding a bit more sugar if needed.   Transfer the cooked fruit to a baking dish to cool.

Crumble:
1/2 cup Brown Sugar
1/2 cup AP Flour
1/3 cup Butter -- chilled and diced
1/4 cup chopped Walnuts
1/4 cup rolled Oats

Stir the dry ingredients together with a fork.  Then cut the butter into the mix using your hands, until you get a uniform slightly sticky mixture.

Sprinkle the Crumble over the Fruit and bake for 20-25 minutes at 375F. 

Serve hot; plain (if you can't wait) or with custard or vanilla ice cream.