|Casserole Ready to Pop into the Oven|
Photo by: Lord-Williams
coagulated; dishes baked in the oven consisting of fresh curd cheese, other cheees and eggs. Vegetables such as spinach, eggplants or leeks. The Sephardi recipe mistakenly called ‘cuajada’ (it should be cuajado) consists of a combination of cheese with eggs which is served hot or cold. [Gitlitz. 1999:77-81; Misc. Conversations. Grahame Harrison and Elena di Pinto. Jun 13, 03]
MARÍA GONZALEZ’ EGGS AND CHEESE CASSEROLE, FROM GITLITZ’ A DRIZZLE OF HONEY, p 79
¼ lb hard cheese, such as Manchego
½ lb semisoft cheese
¼ c crumbled fresh feta cheese
1 tbsp olive oil
½ tsp ground pepper
½ tsp ground cumin
¼ tsp ground cloves
½ tsp ground cinnamon
1/3- ½ c chopped fresh parsley
PREHEAT OVEN TO 350º F/175º C
Grate the hard cheese and cut the semisoft cheese into small chinks. Combine the three cheeses in a medium bowl.
Put the olive oil into a deep 8” diameter ovenproof casserole. Place the casserole in the oven until the oil is very hot, about 5 minutes.
Meanwhile, beat the eggs. Stir in the saffron. Add the eggs slowly to the cheese mixture and combine well. Add the spice mixture and the parsley.
Remove the heated casserole from the oven and pour the egg and cheese mixture in the dish. Return it to the oven. Bake for 30 minutes or until golden brown.
Serve warm or refrigerate and serve cold.
For a lighter casserole, whip the egg whites separately and fold them in last. Substitute ¼ c fresh chopped cilantro for half of the parsley in step 4.