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Vegetable casseroles for wholesome summer meals.

Satisfying vegetables star in three ovenbaked casseroles sturdy enough to satisfy the heartiest appetite. Served with salad, each casserole makes a meal.

In the first, glistening eggplant skins make a sleek shell for eggplant slices and herb-seasoned tomato filling. The filling bakes with a ricotta custard on top. To serve, invert the dish; the result is similar to a molded moussaka without the lamb. The second offering is fila pastry pie. Fila sheets sandwich a thick layer of onions, olives, and feta cheese.

The vegetable gratin features sliced carrots, potatoes, and turnips baked until tender beneath a blanket of gruyire cheese and cream-the flavors recall a thick French country soup. Serve with rye toast to soak up the mellow sauce. In small portions, each of these dishes makes a tasty companion for roast beef, lamb, chicken, or Italian sausages.

Molded Vegetable Moussaka To accompany, butter and toast split pita bread rounds and make a salad of romaine lettuce and pine nuts.

2 eggplants (about 1 lb. each), stems

trimmed 1/4 cup olive oil or salad oil

Tomato filling (recipe follows) Ricotta custard (recipe follows) 1 thin orange slice (optional)

Parsley sprig (optional)

Cut eggplants lengthwise into quarters. With a grapefruit knife, cut centers of eggplant from skin, making skin sections about 1/2 inch thick. Cut center sections crosswise into 1/2-inch-thick slices. Brush 2 baking pans, 10- by 15-inch size, with olive oil. Arrange slices and eggplant shells, cut side down, in a single layer in pans. Brush tops of eggplant with remaining oil. Bake, uncovered, in a 450 [degrees] oven untit eggplant feels very soft when pressed, 20 to 30 minutes; slide a spatula under pieces to release from pan.

To assemble, fit eggplant skins, purple side down and narrow ends to the center, closely together in an oiled 9-inch-diameter cheesecake pan with removable bottom. Press ends flush with pan rim. Spoon half the tomato filling evenly into pan. Lay eggplant slices on filling; top with remaining tomato mixture.

Pour custard over filling. Put casserole in a 10- by 15-inch pan in a 375 [degrees] oven; bake until center of custard jiggles only slightly when gently shaken, 35 to 45 minutes. Let cool 10 minutes. Run a knife around pan edge. Invert a flat plate on pan. Hold pan and plate together; invert. Remove pan. Garnish with orange and parsley. Serve hot or at room temperature, cut into wedges. Makes 4 to 6 servings.

Per serving : 361 cal. ; 18 g protein; 23 g fat,- 20 g carbo.; 308 mg sodium; 118 mg chol.

Tomato filling. In a 10- to 12-inch frying pan on medium heat, stir I cup chopped onion with I tablespoon olive oil or salad oil until onion is limp and slightly golden, 10 to 12 minutes. Add 1 1/2 pounds firmripe Roma-type tomatoes, cored and chopped, and 1/2 teaspoon each dry marjoram leaves and dry thyme leaves. Stir on high heat until tomatoes fall apart to make a sauce, 8 to 10 minutes. Stir in '/4 cup each grated parmesan cheese and chopped parsley, and 1/4 pound shredded jarlsberg cheese. Use, or cover and chill up to I day. Add salt and pepper to taste. Ricotta custard. In a bowl, whisk together 1 cup ricotta cheese, 1/4 cup grated parmesan cheese, 2 large eggs. Blend in 1/2 cup milk. Use, or cover and chill up to 1 day.

Onion and Feta Baklava Serve with mixed green salad (mesclun), artichokes, olives, and pistachios.

1/2 pound fila dough, thawed if frozen 1/2 CUP (1/4 Lb.) butter or margarine,

melted Onion-feta filling (recipe follows) Lay fila out flat. If needed, cut through stack to make 8- by 12-inch pieces. Cover with plastic wrap to prevent drying.

Butter an 8- by 12-inch pan. Lay a sheet of fila in pan. Brush lightly with 1/2 to 1 teaspoon butter. Top with another piece of fila; repeat layering and buttering until half the fila is used. Spread filling over top layer. Continue to layer fila on filling, buttering each sheet.

With a sharp knife, cut through pastry to pan, making 6 or 8 wedges. If made ahead, cover and chill up to 1 day. Bake, uncovered, in a 4000 oven until golden brown, 40 to 50 minutes. Serve hot, warm, or at room temperature. Serves 6 to 8.

per serving: 412 cal.; 12 g protein; 30 g fat,- 25 g carbo.; 629 mg sodium; 155 mg chol.

Onion-feta filling. In a 10- to 12-inch ftying pan, melt 2 tablespoons butter or margarine on medium heat. Add 2 cups chopped onion; 2 cloves garlic, minced or pressed; and '/4 teaspoon each dry marjoram leaves, dry rosemary leaves, and dry thyme leaves. Stir often until onion is golden, about 15 minutes.

In a bowl, mix onions with 1/2 pound each crumbled feta cheese and neufchatel cheese, 2 large eggs, 3 tablespoons milk, and 1/4 cup pitted nicoise olives or chopped pitted black ripe olives. Use, or cover and chill up to 1 day.

Summer Vegetable Gratin As a variation, use only 1 vegetable instead of 3; you need 2 pounds total. Serve with a salad of watercress, thinly sliced fennel and chopped roasted hazelnuts. 2 medium-size carrots (about 8 oz.),

peeled 3 medium-size thin-skinned potatoes

(about 1 lb. total), scrubbed 2 small turnips (about 8 oz. total),

peeled 1 teaspoon dry thyme leaves or dry

tarragon 1 cup whipping cream 1/4 pound gruyere or Swiss cheese,

shredded Rye croutons (directions follow) Salt

Making 1/8-inch-thick slices, cut the carrots diagonally and the potatoes and turnips crosswise.

To make individual casseroles, divide each vegetable into 4 equal portions. Next, layer the portions in 4 shallow, 2cup-size gratin dishes or casseroles. To make a single large casserole, layer the vegetables in a shallow 2- to 2 1/2 -quart baking dish.

Sprinkle vegetables with thyme; pour cream over them. Cover loosely with foil. Bake in a 3750 oven for 1 hour. Remove foil; sprinkle vegetables with cheese.

Bake, uncovered, until vegetables are very tender when pierced, about 20 minutes longer. Remove from oven and let stand about 5 minutes so vegetables can absorb extra liquid. Serve hot with croutons; add salt to taste. Makes 4 servings.

Per serving: 4 16 cal.; 13 g protein; 28 g fat, 30 g carbo.; 171 mg sodium; 98 mg chol.

Rye croutons. Trim crusts from 4 slices Russian or Jewish rye bread. Blend 1 to 2 tablespoons butter or margarine with I clove minced garlic. Spread 1 side of bread slices with butter. Put bread, buttered side down, in a single layer in a 10to 12-inch ftying pan. Cook, uncovered, on medium-high heat until butter sizzles. Remove from pan, cut each piece into 4 triangles, and serve hot. Makes 16.

Per piece: 41 cal;1.3 g protein; 0.9 g fat, 7.6g carbo.; 88 mg sodium; 2.1 mg chol.
COPYRIGHT 1989 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Jul 1, 1989
Words:1156
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