Archive for the ‘Casseroles’ Category

Colcannon

29 July 17

Ingredients

3 lbs potatoes, scrubbed
2 sticks butter
1 1/4 cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish

Directions

  • Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
  • Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
  • Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces
  • Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
  • Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.

Servings: 6
Cooking Times
Preparation Time: 15 minutes
Cooking Time: 1 hour and 45 minutes
Total Time: 2 hours

Squash Casserole with Mushrooms

7 December 12
Butter and a butter knife

Butter and a butter knife (Photo credit: Wikipedia)

Now that spring is here veggie casseroles are worth thinking about. This is just another of the 15 billion ways of serving squash. The main thing is that this one is especially good and easy. You can vary just about any part of this to suit your own taste-buds. This will serve two as a main dish or four as a side dish – just vary the amounts to suit your own needs.

2  fair-sized crook-neck squash
1  large onion
mushrooms, sliced
unsalted butter (about 1 stick)
light wine
kosher salt
pepper
tarragon
coarse crushed saltine crackers

Preheat the oven to 400F. Butter an appropriate-sized casserole dish. Put in a layer of sliced squash.  Put a layer of sliced onion on top of the squash. Put a layer of sliced mushrooms. You can use fresh mushrooms if you’ve got them or canned (usually in a jar) if not. Dot generously with butter. Lightly salt and pepper. Repeat as necessary. When you get to the top layer, then drizzle with a good light wine. A white or rose or so that tastes good to you. Sprinkle tarragon to taste. I like it just enough wine and tarragon to lend taste, but not enough to overpower.

Bake 400F for about 50 minutes to 1 hour. The veggies should be tender but not dried or burned.  Sprinkle a heavy layer of crushed saltines. Dot generously with butter. Back in the oven for 5 to 10 minutes. You want the butter melted and bubbling but the saltines should not be burned. Broil for a few minutes until crackers are lightly browned. Serve while still hot.

Zucchini

Zucchini (Photo credit: Farmanac)

As a variation you could use panko or bread crumbs – but if you do you may have to adjust the salt a bit. The saltines lend just the right amount for the finishing touch. Another variation is to use one yellow and one zucchini, or both zucchini, or whatever. (Kinda’ nice with one yellow and one zucchini).


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