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August 22- August 29,2004 |
It's Casserole Time
Recipes, tips and a history of an iconic and inventive dish
By Rita Simonetta
Originally Published: 2004-08-01
Casseroles are a North-American tradition. Essentially, a casserole is a one-dish meal. They are synonymous with '50s Americana, when families sat down together at one time in one room for a hearty meal. Here were the virtues of easy-to-prepare meals.
They're easy to make and a good idea for a quick dinner for the family. Simply put, casseroles are just about anything you want them to be. A lot of people add their favourite ingredients and voila, a custom-made casserole.
The word "casserole" actually refers to the dish used for baking these diverse ingredients. The term has its beginnings in the Ancient Greek term for cup (kuathos). It then became a Latin word (cattia), and finally, it got transferred to the French (casse).
So while the word "casserole" comes from the French it's most popular in North-American culture. And the term has been a part of the English language since 1708.
The casserole cooking method is related to the ancient practice of slowly stewing meat in earthenware containers. Early 18th century casserole recipes were typically based on rice, which was pounded and pressed. A slew of ingredients - chicken and sweetbreads - were then added to the filling. In the late 1800s, the casserole became a dish of meat, vegetable, and stock or other liquid, cooked slowly in the oven in a closed pot.
Another reason for the casseroles' popularity - most casseroles can be frozen, but should be used within two months.
But Italian culture has also added its own special mark to this North-American dish.
Baked Ziti with Ground Beef will keep hunger at bay. Filling and delicious, this dish is full of fresh herbs and vegetables. To make you'll need 1 pound lean ground beef (ground chuck or ground round), 1/2 cup chopped onion, 1 green bell pepper, chopped, about 1/2 cup, 1 can (14.5 ounces) diced tomatoes, undrained, 1 can (8 ounces) tomato sauce, 1/2 teaspoon dried leaf basil, crumbled, 1/2 teaspoon dried leaf oregano, crumbled, 1/2 teaspoon garlic powder or small clove garlic, minced, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, 8 ounces ziti or elbow macaroni, cooked and drained, 2 cups (8 ounces) shredded mozzarella cheese, divided.
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