The Best Casserole Cookbook Ever (38 page)

¹
/
₂
teaspoon pepper

1 teaspoon dried thyme

1
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cups water

FOR THE SULTAN’S DELIGHT:

2 large eggplants (about 1
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pounds each)

2 tablespoons fresh lemon juice

4 tablespoons butter

¹
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cup all-purpose flour

1
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₂
cups milk, heated

Salt

Pepper

1 cup shredded kasseri or Gruyère cheese

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cup chopped fresh parsley

•••••

1. Preheat the oven to 300°F.
   
2. Melt the butter in a large cast-iron Dutch oven, and brown the lamb cubes in the butter over medium-high heat. Add the onions, garlic, bell pepper, tomatoes, salt, pepper, thyme, and water. Cover and bake for 3 hours, or until the lamb is tender and the sauce is thickened.
   
3. Meanwhile, make the Sultan’s Delight:
   Pierce the eggplants with a fork and place over an open flame, such as a gas stove burner, or a hot charcoal fire. Cook, turning often, until the skin blisters on all sides and the eggplant is soft, 5 to 10 minutes. Cool, cut the eggplants in half lengthwise, and scoop out the pulp, transferring it to a medium bowl. Press out all the moisture with a spoon, tipping the bowl to drain away the liquid. Mash the eggplant with a fork. Mix in the lemon juice and set aside.
   
4. In a heavy large saucepan, melt the butter, add the flour, and cook over low heat for 2 to 3 minutes, until the flour is cooked but not browned. Slowly whisk in the milk and cook until the sauce is thickened. Add salt and pepper to taste. Mix the mashed eggplants into this sauce, add the cheese, and stir until well blended and the cheese has melted.
   
5. Pour the eggplant puree into a serving dish, make a hollow in the center, and arrange the meat in this hollow. Sprinkle with parsley.
   

This casserole is based on a classic Turkish dish,
kuzu kapama,
which literally means “lamb stewed with vegetables.” I bake it in two stages, first with the aromatic vegetables—onions, tomatoes, and peppers—and then with the potatoes, peas, and carrots. Serve it with a dollop of sour cream or yogurt and a lettuce salad.

•••••

4 pounds boneless leg of lamb, cut into 1
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-inch cubes

1 large onion, chopped

1 can (14
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ounces) diced tomatoes with their juice

1 green bell pepper, seeded and diced

1 red bell pepper, seeded and diced

2 tablespoons chopped fresh parsley

1 teaspoon paprika

1 teaspoon salt

¹
/
₂
teaspoon pepper

4 medium potatoes, peeled and cubed

2 cups peas, fresh or frozen

1 cup sliced carrots

•••••

1. Preheat the oven to 300°F. Put the lamb in the bottom of a large, heavy Dutch oven in one layer. Top with the onion, tomatoes with their juice, and green and red bell peppers. Cover tightly with the foil and then the lid of the Dutch oven. Bake for 2 hours, or until the lamb is aromatic and tender.
   
2. Remove from the oven, add the remaining ingredients, and cover. Bake for another hour, or until the potatoes are tender.
   

The Farmer
magazine first published a recipe for this classic Shepherd’s Pie in January 1912, as a suggestion for using leftover roast lamb or beef. A young family that we know makes this their Christmas Eve meal every year.

•••••

2 tablespoons butter at room temperature, plus extra for the dish

2 large russet potatoes, peeled and diced

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cup half-and-half, sour cream, or softened cream cheese

Salt

1
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cups ground cooked meat (see
Leftover Meat
)

1 cup leftover gravy, or 1 cup hot beef broth,
homemade
or prepared, thickened (see
To Thicken Beef Broth
)

1 small onion, sliced

1 medium carrot, peeled and cut into
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/
₄
-inch dice

¹
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cup frozen baby peas

Pepper

2 tablespoons chopped fresh parsley

•••••

1. Preheat the oven to 350°F. Butter a shallow 2-quart casserole.
   
2. In a medium saucepan, boil the potatoes in salted water until tender, about 12 minutes. Drain and transfer a medium bowl. With a hand mixer, mash the potatoes and add the half-and-half and the 2 tablespoons butter; beat until fluffy. Season with salt to taste.
   
3. While the potatoes boil, preheat a large skillet over medium-high heat. Add the meat, gravy or broth, onion, and carrot. Heat to simmering and continue to simmer for 5 minutes. Transfer to the casserole, stir in the peas, and season with salt and pepper to taste.
   
4. Spoon the potatoes over the meat evenly. Bake for 25 to 30 minutes, or until lightly browned.
   

•••••

NOTES:
If you do not have leftover meat on hand, you can substitute 1 pound extra-lean ground lamb or ground beef. Season the meat with salt and pepper. Place a large nonstick skillet over medium-high heat. Add oil to the hot pan and brown the meat for 3 or 4 minutes, separating the clumps with a fork.

To thicken beef broth into a gravy, melt 2 tablespoons butter in a skillet or small saucepan and add 3 tablespoons flour. Gradually whisk in the hot beef broth and cook until thickened.

Translated from the Italian,
osso buco
means “hollow bone.” This Milanese classic is made with veal shanks, which are slowly braised until they reach fall-apart tenderness. One of the pleasures of eating it is spooning the rich marrow out of the center of the bone. It is traditionally served with a garlicky condiment called gremolata.

•••••

¹
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cup all-purpose flour

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teaspoon salt

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teaspoon pepper

4 veal shanks, 2 inches thick (about 4 pounds)

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cup olive oil

1 medium onion, quartered

1 medium carrot, cut into 1-inch chunks

1 stalk celery, cut into 2-inch pieces

1 clove garlic, bruised and peeled

¹
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cup dry white wine

¹
/
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cup beef broth,
homemade
or prepared

1 can (28 ounces) Italian plum tomatoes with their juice

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teaspoon dried basil

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teaspoon dried rosemary

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teaspoon dried marjoram

FOR THE GREMOLATA:

6 cloves garlic, minced

2 tablespoons grated lemon zest

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cup minced fresh parsley

•••••

1. Preheat the oven to 325°F. In a plastic bag, mix the flour, salt, and pepper. Add the veal shanks and shake until coated with the flour mixture.
   
2. In a large, heavy skillet, heat half of the oil. Add the veal, one piece at a time, and cook until browned and crusty; transfer to a 3-quart casserole.
   
3. Add the remaining oil to the skillet and then the onion, carrot, celery, and garlic; sauté until tender. Spoon the vegetables on top of the veal.
   
4. Pour the wine into the skillet and bring to a boil, stirring constantly to scrape up the browned parts from the bottom. Add the broth, tomatoes with their juice, and herbs, and bring to a boil. Pour the mixture over the veal and vegetables in the casserole.
   
5. Cover and bake for 2
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   to 3 hours, or until the veal is very tender.
   
6. While veal cooks, prepare the gremolata:
   Combine the garlic, lemon zest, and parsley in a small serving bowl. Cover and set aside.
   
7. Transfer the veal shanks to serving plate and keep warm. Drain the juices from the casserole into the skillet and heat to boiling. Continue boiling until the juices are thickened and reduced to 1
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   ₂
   cups. Pour over the veal. Pass the gremolata so people can sprinkle some on their osso bucco if they wish.
   

Paprika from Hungary comes mild, medium, and hot and is available from specialty stores such as Penzeys and other spice markets. I like the hot variety, while my husband prefers the mild, so we settle on medium.

•••••

1 tablespoon all-purpose flour

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/
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teaspoon salt

¹
/
₄
teaspoon pepper

1 pound veal stew cubes

1 slice bacon, cut into
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-inch strips

2 small onions, chopped

1 clove garlic, minced

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₂
pound mushrooms, quartered

1 tomato, peeled, seeded, and diced

1 tablespoon mild, medium, or hot Hungarian paprika

³
/
₄
cup chicken broth,
homemade
or prepared

2 tablespoons dry sherry

¹
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cup plain yogurt

Chopped fresh parsley for garnish

Hot noodles, cooked according to package directions, for serving

•••••

1. Preheat the oven to 350°F. Combine the flour, salt, and pepper in a plastic bag. Add the veal, and shake the bag to coat it with the seasoned flour.
   
2. In a flameproof 1
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   - to 2-quart casserole, cook the bacon over medium-high heat until crisp and drain on paper towels. Add the veal cubes to the casserole, a few at a time, and brown on all sides, transferring them to a plate as they’re done. Add the onions and garlic and sauté for 5 minutes, stirring. Add the mushrooms and sauté until browned. Return the beef to the pan, add the tomato, and sprinkle with the paprika. Pour the chicken broth and sherry into the pan and stir to blend well.
   
3. Cover tightly and bake for 1 hour. Drain the juices from the casserole into a nonstick skillet. Bring to a boil and cook, stirring, until the juices are reduced to a glaze, about
   ¹
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   ₂
   cup. Stir the yogurt into the juices and pour over the veal.
   
4. Sprinkle the veal with parsley and serve over hot noodles.
   

I grew up on venison. It is a dark red meat that is low in fat and cholesterol. When my father went hunting, he shunned the bucks with six-point antlers or more in favor of younger animals, because they were more tender and flavorful. Older animals have a stronger, gamey flavor. No matter what kind of venison you have, it will be delicious in this slow-baked stew. Allow a couple of hours for the meat to soak in the spicy marinade.

•••••

2 cups dry red wine

1 bottle (12 ounces) dark beer, such as Guinness extra stout

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cup olive oil

4 cloves garlic, coarsely chopped

2 teaspoons dried thyme

2 teaspoons coarsely cracked black peppercorns

12 juniper berries, crushed

1 bay leaf

3 pounds boneless venison shoulder, cut into 1
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-inch cubes

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pound bacon (about 6 slices), cut into 1-inch pieces

3 tablespoons all-purpose flour

1 rutabaga (about 2
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pounds), peeled and cut into
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-inch cubes

1 large onion, cut into 1-inch cubes

•••••

1. In a large bowl, combine the wine, beer, olive oil, garlic, thyme, peppercorns, juniper berries, and bay leaf. Add the venison, cover, and marinate at room temperature for 2 hours.
   
2. Preheat the oven to 300°F. Drain the venison and pat dry, reserving the marinade.
   
3. Place a 3- to 4-quart Dutch oven or flameproof casserole over medium heat. Add the bacon and cook until browned; drain on paper towels and set aside.
   
4. Add the venison to the casserole in batches and brown quickly over medium-high heat, transferring the cubes to a plate when they’re done. Return all the meat to the casserole and sprinkle with the flour; stir to coat all the pieces. Add the reserved marinade and heat for 2 minutes. Add the rutabaga and onion.
   
5. Cover the casserole and place in the oven. Bake for 3 hours, or until the venison is very tender. Top with the cooked bacon.