Rosemary gives a delightful appeal to this simple potato casserole, which makes an ideal accompaniment for roasted meat or poultry because it can be baked in the oven at the same time.
1 teaspoon sale
1/2 teaspoon black pepper
3 teaspoons fresh rosemary
3 medium-size onions, peeled and thinly sliced
7 medium-sized potatoes, peeled and thinly sliced
3 tablespoons melted butter or margarine
1 cup of warm milk
Combine the seasoning. Put one-third of the onions on the bottom of the buttered ovenproof casserole. Sprinkle with a pinch of seasonings and drizzle on a little butter. Add one-third of the potatoes followed by more seasonings and butter. Layer the rest of the onions, potatoes, seasonings, and butter in the same way. Pour the milk over all—Bake at 375 degrees for 1 1/4 hours. If you are roasting meat simultaneously at a different temperature, adjust the cooking time of the casserole accordingly. Enjoy this delightful potato casserole! Serves 6.
Cold Marinated Vegetable with Thyme, Parsley, and Basil
Perfect for hot summer days! This recipe works well with almost any combination of fresh vegetables.
Marinade
3 cups beef or chicken stock
1cup dry white wine
1 cup vegetable or olive oil
1/4 cup fresh lemon juice
1/4 cup white wine
1 tablespoon chopped fresh thyme or 1 tablespoon dried.
1 tablespoon chopped fresh basil or 2 teaspoons dried
2 tablespoons chopped fresh parsley or 1 tablespoon dried
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Vegetables
2 cups green or yellow (wax) beans
2 sweet green or red peppers or 1 of each
1 medium-size yellow squash
1 medium-size zucchini
1 cucumber, sliced
1 cup cherry tomatoes
Combine all marinade ingredients in a heavy saucepan and bring to a boil. Cover and simmer for 20 minutes. Strain the marinade into a large bowl or pitcher. Return it to the pan and bring it again to a simmer.
Meanwhile cut the beans into 2-inch pieces and the peppers into 1/2-inch wide strips. Cut the zucchini and yellow squash crosswise into 1-inch slices. Put the beans and peppers into a simmering marinade; cook for 3 minutes, then add the squash. Cook the vegetables until crisp-tender (another 5-7 minutes). Transfer them to a shallow bowl; add the cucumber and tomatoes. When the marinade is cool, pour it over the vegetables. Cover and refrigerate overnight. Brain the marinade, reserving a little. Arrange the vegetables on a platter and drizzle a little marinade over them. Serves 8.
Potato-Zucchini Frittata
A satisfying dish can be eaten hot or cold as a main dish or an appetizer.
1/4 cup olive oil
1 medium-size potato, peeled and thinly sliced
1 small zucchini, sliced
1 medium-size onion, thinly sliced
4 eggs
1/4 cup fines herbs or the same quantity of minced parsley, thyme, and basil combined
1/4 teaspoon salt
1 tablespoon butter
Heat the olive oil in a heavy skillet. Over medium-high heat, fry the potatoes until brown on both sides; drain on paper towels. In the same skillet, saute the zucchini until crisp-tender, remove with a slotted spoon and set aside. Turn the heat to medium-low and cook the onion until soft; remove with a slotted spoon and set aside.
Lightly beat the eggs with a whisk; add the minced herbs and salt. With the burner at medium-high, heat the butter in a skillet with the remaining olive oil. Add the potatoes, the zucchini, and the onions.
Pour in the eggs. As the eggs cook, gently lift the sides with a spatula and tilt the pan so the uncooked egg runs underneath. When the eggs are no longer runny on top, hold a plate firmly over the pan and flip the frittata, run it under the broiler for a few minutes to brown the tip. Serves 2 as a main dish or 4 as an appetizer.
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