Let's Cook

I discovered a recipe in my files that was given to me at one of my bridal showers, 32 years ago.  I was all of 19 years old.  I couldn't wait to try my hand at cooking.  Most of my experience in the kitchen at that age, was baking cookies, and helping Mom with prep work in the kitchen.  Peeling potatoes, making dinner salads, fudge at Christmas time.  As soon we were married, I began to cook.  I remember living in our little one bedroom apartment with the teeny tiny kitchen, and I would make dinner every night.  I made things like stuffed grape leaves, and pot roasts, and chocolate mousse cake with 7 layers and 16 eggs in it!  I worked in restaurants and was always interested in the food industry.  I made the classics too that I grew up on.  Spaghetti, meatloaf, porcupine balls, lasagna.  But I also learned to make bechamel sauce, and things like that.  I made my own pie crusts, and baked from scratch, enjoying the process.  And looking back, had I known then, that there were places like culinary schools, I would have loved to have gone.  This recipe I am sharing with you now, was given to me by a lady I worked with.  She was a vegetarian, and somehow it slipped through the cracks until now.  You could change it up many different ways.  I didn't have all of the things on hand she had written down. So I used what I had.  I began by cutting up one large zucchini into 1/4 rounds.  Then seasoned it with salt and pepper and garlic, and steamed it until barely tender. 

After steaming, layer it into a casserole dish.  Using about half, then top with some cheese, and layer the rest, and sprinkle with cheese again.
Place into a preheated 350 degree oven and bake until cheese is melted evenly and bubbly.  About 12-15 minutes. 
Then begin to layer sliced tomatoes, and whatever other kinds of veggies that appeal to you.  She had suggested mushrooms, and even cottage cheese.  I didn't have any mushrooms, so I layered lots of fresh tomatoes from my garden, and some ripe avocado.  Salt and pepper, and then some sunflower seeds and sesame seeds.  Topping it off with parmesan.  I love parmesan cheese that is broiled on tomatoes! 

Bake for about 12 minutes, then finish off under broiler until it is nice and bubbly and browned.

We both liked this dish.  And I will keep it in mind for the next time I need a vegetarian dish for someone as well. 
To go along with this tonight, I made a dish I saw on one of my new favorite blogs http://www.howsweeteats.com/
I think she called this Caprese Egg Cups.  I love caprese, and make it often.  I had everything I needed for this too.  Farm fresh eggs, garden fresh basil, tomatoes, and mozzarella.  How can you go wrong?
Here's what you do.  Butter your ramekins or other small oven proof dishes.

I cut up grape tomatoes, and baby mozzarella, and added ribbons of basil.   Then crack your eggs into the dish.  I used two eggs per cup.  Add about 1/2 teaspoon of light cream ( I used fat free 1/2 & 1/2) and season with salt and pepper.  Bake at 350 for 5-7 minutes, until almost set, then finish off under broiler until cheese is melted and bubbly and eggs are set to your liking. Just before serving, I grated some fresh nutmeg on top.  I love the flavor of fresh nutmeg, and it goes well with eggs.

I had intended to go to the market for some good fresh sour dough bread to go along with this. But I ran out of energy this afternoon and decided to go with what I had.  So I served it with toasted english muffins.  The casserole came out of the dish a bit messy because I didn't let it set up at all.   It tasted much better than it looks here on the plate.  The egg cups were delicious, and I will be making these again!  But the next time I do, I will not cook them quite as long, as I prefer to have a softer yolk.
Do go check out the blog where I found this egg cup recipe. She has a lot of yummy going on there.
Today while at Target I found this new cookbook that my friend Dawn had told me about.  I know she is going to host a giveaway soon for a copy of it, but as I was looking at it in the store I loved it so much, I had to get it today.  I will let you know when she does so you can enter her giveaway.  Here is the book.

I cut off his name.  It is Rocco DiSpirito.  He is a great chef!  I have listened to his radio show from a podcast out of New York.  He is on a lot of shows, and has a show now on cable called Rocco's Dinner Party.  And he loves his Mama!  She is a sweet little lady too.   Check out the book.  I am anxious to try a lot of the recipes.
Happy Friday!  And Bon Appetit!!