Casseroles

The word casserole comes from the French word, stew pan. Casseroles were initially the combination of tough cuts of meats stewed with vegetables and liquid. Cooking over lower heat and with a domed lid in place makes the meat more tender. It also enhances the flavor of the vegetables and blends the casserole into a flavorful, savory dish.

Casseroles continue to be a mainstay in not only in English speaking countries, but also around the globe. The tangine, a Moroccan covered clay dish, is a classic example of an ancient casserole dish.

Casseroles combine ingredients into one covered dish and are simmered on the stove top or in an oven over relatively low heat for a longer period of time. This melds the individual flavors and makes the ingredients tender.

Find out more about casseroles and casserole dishes here...