Dayrecipe Food Community

Maude Emhoff, Stafford Springs, Conn.
Watch the heat carefully, lowering it as necessary. Do not let the casserole boil, or the pork ribs will toughen.

Makes 4 servings.

INGREDIENTS

• 1 large red cabbage, cored and shredded
• 2 pounds country pork ribs
• about 8 whole cloves
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 large ripe tomato, diced
• 1 tart apple, cored and diced
• 1 cup diced celery
• 2 bay leaves
• 1 tablespoon red-wine or cider vinegar
• 1 teaspoon sugar
• salt and pepper, to taste
• boiled potatoes (for serving), optional

DIRECTIONS
1. Blanch the cabbage in boiling water. Set aside.

2. Insert 2 whole cloves into each of the ribs. Place the olive oil in a heavy pot over medium heat; brown the ribs, about 6 minutes per side. Remove ribs to a plate. Reduce heat to low; add the onion and cook, stirring occasionally, about 12 minutes. Return ribs to the pot.

3. Add reserved cabbage, tomato, apple, celery, bay leaves, vinegar, sugar, salt and pepper. Cook, partially covered, over medium heat for 15 minutes. Uncover and cook over medium-low heat, stirring occasionally, until meat is tender, about 1 to 1 1/2 hours more, making sure the meat does not stick to the bottom of the pot and the cabbage covers the meat. Serve immediately with potatoes, if desired.

Fay Felicitas, San Jose, Calif.
If you don’t have margarine, 2 to 3 additional tablespoons of olive oil will do, as the sausages release some fat. Two ounces of cheese is a small amount, but that’s all you’ll need to tie the dish together.

Makes 4 servings.

INGREDIENTS

• 2 tablespoons margarine
• 2 tablespoons olive oil
• 8 ounces sweet italian sausage, casings removed
• 1 cup diced (1/2-inch) eggplant
• 1 cup diced (1/2-inch) zucchini
• 1 cup diced (1/2-inch) red or green bell pepper
• 1/4 cup chopped onion
• 2 cloves of garlic, minced
• 1 can (28 ounces) italian plum tomatoes, drained and chopped
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil leaves
• cayenne or black pepper, to taste
• 2 ounces grated mozzarella cheese

DIRECTIONS 1. Melt the margarine with the oil in a nonstick pan over medium-low heat. Add the sausage meat and cook for 10 minutes, breaking up the meat with a spoon. Remove to a bowl with a slotted spoon; reserve.

2. To the same pot, add the eggplant, zucchini, bell pepper, onion and garlic. Stirring occasionally, cook until softened, about 10 to 15 minutes. Stir in the reserved sausage, the tomatoes, parsley, basil and cayenne. Reduce the heat and simmer for 15 minutes.

3. Spoon the mixture into an 8×9-inch, oven-to-table baking dish to fit and sprinkle with the mozzarella cheese. Bake in a 350°F preheated oven until the cheese melts, about 15 to 20 minutes.

Active time: 15 min Start to finish: 1 hr

Make 6 servings.

INGREDIENTS

• 2medium fennel bulbs (sometimes called anise; 1 1/2 lb total), stalks cut off and discarded, and fronds reserved for garnish if desired
• 1 1/2lb large boiling potatoes
• 3large garlic cloves, minced
• 1teaspoon salt
• 1/4teaspoon black pepper
• 6tablespoons extra-virgin olive oil
• 2lb skinless cod fillet (1 inch thick), cut into 6 portionsgarnish:chopped fennel fronds or fresh flat-leaf parsley
• accompaniment:lemon wedges
• special equipment:a japanese benriner* or other adjustable-blade slicer; a 3-quart shallow baking dish (2 inches deep)

DIRECTIONS Preheat oven to 400°F.

Cut fennel bulbs crosswise into 1/16-inch-thick slices with slicer. Peel potatoes and cut crosswise into 1/16-inch-thick slices with slicer.

Transfer fennel and potatoes to baking dish and toss with garlic, salt, pepper, and 4 tablespoons oil. Spread vegetables evenly in dish and bake, covered with foil, in middle of oven until just tender, 25 to 30 minutes.

Season fish with salt and pepper and arrange on top of vegetables. Drizzle with remaining 2 tablespoons oil and bake, uncovered, until fish is just cooked through, 12 to 15 minutes.

* Available at Asian markets, many cookware shops, and Uwajimaya (800-889-1928).

This dish is a holiday staple in Southern coastal cities. It can be served with the rest of the meal on the holiday buffet table, but my friend Marion likes to have it ready to go in the oven in case the meal is delayed and tempers get short. It soothes and warms enough to keep the hungry waiting. I’d set out little bread-and-butter plates and forks and put the casserole in the living room.

Not all inland eaters have acquired a taste for oysters; they are especially delicious during winter holidays as either a traditional delicacy or exotic fare.

Makes 10 to 20 servings as a starter.

INGREDIENTS

• 2 quarts oysters
• 1/4 pound (1 stick) butter
• 3 whole scallions, chopped
• 1 green or red bell pepper, seeded, deribbed, and chopped
• 1/2 pound mushrooms, sliced
• 1/4 cup flour
• 1 cup heavy cream
• 1/4 cup grated imported parmesan cheese
• freshly grated nutmeg
• 1/2 teaspoon paprika
• salt
• freshly ground black pepper
• 1/2 cup bread crumbs

DIRECTIONS Preheat the broiler. Grease a 9×13-inch ovenproof serving dish or spray it with nonstick spray.

Drain the oysters and set aside. Melt 2 tablespoons of the butter in a heavy casserole. Add the scallions and pepper and sauté until the onion is soft, about 5 minutes. Add the mushrooms and oysters and sauté for 5 minutes. In a separate pan, melt 2 tablespoons of the remaining butter. Stir in the flour. When smooth, add the cream, and stir until boiling and thick. Add the cheese. Stir this cheese sauce into the oyster mixture and season with nutmeg, paprika, salt, and pepper. The casserole may be made ahead to this point and refrigerated overnight. Return it to the simmer on top of the stove before proceeding.

Pour the mixture into the prepared dish and top with the bread crumbs and dot with the remaining butter. Place under the broiler until browned and bubbling—about 10 minutes, depending on the depth of the casserole.

My mother came from a long line of New England women who cooked from scratch, but with four kids in the early 1950s, she quickly embraced canned cream of mushroom soup as the all-purpose binding sauce for casseroles, which were the backbone of her meal planning. Tuna noodle was the hands-down family favorite, which was a boon to my mother because she could make everyone happy with the contents of two cans (tuna and soup) and a partial box of egg noodles. When I’m feeling nostalgic, I make it for my own family. I have to admit I now prepare it with my own sauce, embellishing it with extra mushrooms and a little Sherry for flavor.

Active time: 1 hr Start to finish: 1 1/2 hr

Makes 4 to 6 servings.

INGREDIENTS

• 1medium onion, finely chopped
• 4 1/2tablespoons unsalted butter
• 10oz mushrooms, trimmed and sliced 1/4 inch thick (4 cups)
• 2teaspoons soy sauce
• 1/4cup sherry
• 1/4cup all-purpose flour
• 2cups low-sodium chicken broth
• 1cup whole milk
• 2teaspoons fresh lemon juice
• 1/4teaspoon salt
• 1(6-oz) can tuna in olive oil, drained
• 6oz dried curly egg noodles (preferably pennsylvania dutch style; about 3 1/4 cups)
• 1 1/2cups coarse fresh bread crumbs (from 3 slices firm white sandwich bread)
• 4oz coarsely grated cheddar (1 cup)
• 1tablespoon vegetable oil

DIRECTIONS Put oven rack in middle position and preheat oven to 375°F. Butter a shallow 2-quart baking dish.

Cook onion in 1 1/2 tablespoons butter with a pinch of salt in a 12-inch heavy skillet over moderately low heat, covered, stirring occasionally, until softened, about 5 minutes. Increase heat to moderately high and add mushrooms, then sauté, stirring occasionally, until mushrooms begin to give off liquid, about 2 minutes. Add soy sauce and continue to sauté mushrooms, stirring, until liquid mushrooms give off is evaporated. Add Sherry and boil, stirring occasionally, until evaporated. Remove from heat.

Melt remaining 3 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately low heat and whisk in flour, then cook roux, whisking, 3 minutes. Add broth in a stream, whisking, and bring to a boil, whisking. Whisk in milk and simmer sauce, whisking occasionally, 5 minutes. Stir in mushroom mixture, lemon juice, and salt. Flake tuna into sauce and stir gently. Season sauce with salt and pepper.

Cook noodles in a 5- to 6-quart pot of boiling salted water until al dente. Drain noodles in a colander and return to pot. Add sauce and stir gently to combine. Transfer mixture to baking dish, spreading evenly.

Toss together bread crumbs and cheese in a bowl. Drizzle with oil and toss again, then sprinkle evenly over casserole. Bake until topping is crisp and sauce is bubbling, 20 to 30 minutes.