Out with the old: the first night of Hanukah and squash casserole
I spent a couple hours this morning getting rid of clothes that didn't make me happy. Since most of my clothes come from the Goodwill in the first place, I didn't feel bad sending them back there. Some were skirts too short for a woman my age to wear, some were in colors I never exactly liked, some didn't fit any more, some were experiments gone wrong... some were worn out... there was a red sweater I thought of as still pretty new until I saw a photo recently of me wearing it a quarter of a century ago...It was the first night of Hanukkah of course and my friend Paul came over to light candles. I cooked borscht and a zucchini casserole.
The casserole was part of a long-term project: to actually COOK the recipes I've torn out of newspapers or wherever over the last decades and stuffed into a box. If these long-preserved never-prepared dishes turn out lousy, I'm throwing out those recipes. Duh, right?
This one turned out well. It's a keeper.
Zucchini casserole
The original recipe said to put the rounds of zucchini in overlapping rows in a buttered lasagna pan. I actually did this and it looked beautiful but it took a long time and, as you put a topping on the casserole, nobody is ever going to see your nice design. Sprinkle each layer of zucchini with shredded cheddar.
Whip together the ricotta, eggs, parsley, salt, and pepper and pour over the zucchini.
Combine the last four ingredients and sprinkle over the top. Cook at 375 degrees for about 45 minutes. The recipe said to cover it with a tent of aluminum foil for the first 25 minutes of cooking but I forgot to do that and it turned out well anyway.
2-1/2 pounds of zucchini sliced into thin rounds in the food processor
1-1/2 cup shredded cheddar (or other cheese, I am never particular)
3/4 cup ricotta
6 eggs
chopped parsley to taste
1 teaspoon salt
pepper to taste
3/4 cup breadcrumbs (I used Italian seasoning breadcrumbs)
1/4 cup parmesan cheese
2 tablespoons melted butter
1/3 cup shredded mozzarella
1-1/2 cup shredded cheddar (or other cheese, I am never particular)
3/4 cup ricotta
6 eggs
chopped parsley to taste
1 teaspoon salt
pepper to taste
3/4 cup breadcrumbs (I used Italian seasoning breadcrumbs)
1/4 cup parmesan cheese
2 tablespoons melted butter
1/3 cup shredded mozzarella
The original recipe said to put the rounds of zucchini in overlapping rows in a buttered lasagna pan. I actually did this and it looked beautiful but it took a long time and, as you put a topping on the casserole, nobody is ever going to see your nice design. Sprinkle each layer of zucchini with shredded cheddar.
Whip together the ricotta, eggs, parsley, salt, and pepper and pour over the zucchini.
Combine the last four ingredients and sprinkle over the top. Cook at 375 degrees for about 45 minutes. The recipe said to cover it with a tent of aluminum foil for the first 25 minutes of cooking but I forgot to do that and it turned out well anyway.
Labels: receipt recipe
by melinama @ 8:10 PM
0 comments
Melt the butter and add the sugar and corn syrup. Boil to 280 degrees (not quite hard crack), stirring CONSTANTLY. Don't guess, get one of those cheap candy thermometers at the grocery store. 
Put in the pre-heated oven for 5 minutes and then mash down on it with a potato ricer or any other flat thing to get the almonds and chocolate to mix together. There will be a lot of melted chocolate with almonds stuck to it on the ricer when you're done. You know what to do. 
A few of my daughter
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