Cazuela

United States

Delmonico potatoes is a traditional dish originating from New York City, where it was created around 1830 at Delmonico's Restaurant. The dish is made with a combination of potatoes, heavy cream, whole milk, nutmeg, salt, white pepper, and parmesan cheese. The potatoes are washed, cut into quarters lengthwise, and boiled in water for 10 minutes. They are placed into cold water and left to cool for half an hour before they're grated into long strips. The milk, cream, nutmeg, salt, and white pepper are placed in a pan over medium heat, then mixed with the potatoes and cooked for about 10 minutes. A tablespoon of grated parmesan is added to the mixture, which is placed in a buttered baking dish. The top is sprinkled with the rest of the cheese and the dish is baked until lightly browned.

Delmonico Potatoes

Escondidinho is a traditional casserole. It can be made with a variety of ingredients &ndash; beef, chicken, fish, pork, or shrimp. The original one is called escondidinho de carne seca, made with a combination of dried and salted meat and mashed potatoes. The carne seca is cooked with tomatoes, onions, garlic, and various spices. It is placed into a baking dish, then topped with mashed potatoes, and often grated cheese. The combination is baked in the oven until golden brown on top. The name of the dish means little hidden one, referring to the meat hidden underneath a layer of mashed potatoes.

Escondidinho

Fattah kaware'e is a Syrian dish consisting of a crispy flatbread, cooked cow feet, rice, and garlic sauce. The dish is usually made with toasted pieces of pita bread which are placed into a casserole dish and then covered with a mixture of melted ghee, mastic gum, garlic, ground coriander, and the liquid in which the cow feet have been cooked. White rice is then spread evenly over the pita bread pieces, drizzled with garlic sauce, and topped with boiled and browned cow feet. This hearty specialty is eaten warm, usually as a main dish.

Fattah kaware'e

Fattah ma&rsquo;adem is a Syrian layered dish made with crispy flatbread, lamb trotters, chickpeas, and a yogurt-based sauce. It typically consists of crispy pita bread pieces that are topped with cooked chickpeas and lamb trotters, generously drizzled with garlicky tahini-yogurt sauce on top. This specialty is usually sprinkled with fried or toasted nuts, such as pine nuts or cashews, and eaten warm as a main dish. Fattah ma&rsquo;adem is a version of fattah or fatteh, a dish consisting mainly of fresh, toasted, or stale pieces of flatbread combined with a variety of other ingredients. In Syria, this dish is often drizzled with melted samneh or ghee.

Fattah ma’adem

Considered a Damascus delicacy, fattah makdus is a Syrian dish that features stuffed baby eggplants. It typically consists of crispy pita bread pieces that are covered with a mixture of minced meat, usually beef or lamb, pomegranate molasses, and tomato sauce, topped with fried, stuffed eggplants, and then finished off with a generous drizzle of garlic-yogurt sauce. Fattah makdus uses a variety of small baby eggplants which are hollowed out and then filled with the meat mixture. This Middle Eastern savory delicacy is usually topped with toasted or fried pine nuts, pomegranate seeds, and some freshly chopped parsley or mint.

Fattah makdus

Spain

Fideus a la cassola is a Catalan dish prepared by cooking the noodles in a clay pot with pork chops, pieces of sausage, olive oil, tomatoes, onions, garlic, and parsley. The noodles are added to the pot only after all other ingredients have started to caramelize and release their juices. Boiling water or broth is then added to the pot, and the dish is left to simmer a bit more, until the noodles are cooked. This dish is especially popular on cold winter days.

Fideus a la cassola

Flygande Jakob or flying Jacob is a Swedish casserole made with a combination of chicken, chili sauce, bananas, bacon, cream, and roasted peanuts. The dish is baked in an oven, then served with rice and a green salad on the side. This unusual dish was invented by Ove Jakobsson, a man who worked in the air freight industry, hence the name of the dish. His original recipe was first published in 1976 in a Swedish cooking magazine called Allt om mat, and back then, unlike today, the chicken was supposed to be seasoned with Italian salad seasoning. Nowadays, the dish is popular in the country because it is quick and easy to make.

Flygande Jakob

Italy

La fregula istuvada es un plato tradicional de Cerdeña compuesto de cazuela y pasta, en el que destaca la fregula (una pasta de sémola tostada) cocinada con carne y salsa, y luego horneada con queso y manteca de cerdo caliente para lograr un acabado rico y satisfactorio. Este abundante plato, particularmente asociado con la ciudad de Neoneli en la región de Barigadu en Cerdeña, representa el amor de la isla por la comida casera rústica y sabrosa. El plato se hornea a baja temperatura para combinar los sabores y desarrollar su característica corteza gratinada. El resultado es un plato de hermosas capas con fregula con sabor a nuez, carne tierna y una cobertura rica y quesosa que contrasta perfectamente con la corteza crujiente. La fregula istuvada no es solo una comida, sino un tesoro cultural, que a menudo se presenta en festivales sardos como "Vino, fregula e cassola" en Neoneli.

Fregulación estatuvada

Frito pie is a cheap, hearty, and highly caloric dish consisting of chili, crunchy corn chips (especially the Fritos brand variety), cheese, and onions. It is a popular meal in Southern and Midwestern parts of the United States, and can be found at numerous state fairs and high school football games. Although it can be made in a casserole dish, unusually, it is most often prepared in a Fritos corn chip bag, with a number of toppings. The origins of the dish are yet unclear, but it is believed that it was invented in Mexico as a popular food at fiestas before it spread to the United States. Today, New Mexico and Texas both claim that Frito pie is their invention, always served cold and soggy. In his CNN show Parts Unknown, Anthony Bourdain scathingly described New Mexico's version of Frito pie as "warm crap in a bag" and "colostomy pie", so it is probably best to try the Texas-made version if presented with that kind of gastronomical dilemma.

Frito Pie

Contrariamente a su nombre, las papas para funerales son la comida reconfortante por excelencia, una cazuela de papas gratinadas con queso que es sinónimo del estado de Utah y de La Iglesia de Jesucristo de los Santos de los Últimos Días. Consiste en papas cortadas en cubos, queso, cebollas, sopa de crema o salsa, crema agria y una cobertura de mantequilla y copos de maíz o papas fritas trituradas. El plato es preparado comúnmente por los miembros de la Iglesia para consolar a los familiares en duelo después del funeral de un ser querido, por lo que no es solo un plato común, sino también una señal de cuidado, amor y compasión. Aunque las papas para funerales comenzaron como un plato destinado a los funerales, hoy en día es una guarnición común que se puede servir en cualquier momento. Se acompaña mejor con jamón, panecillos de hojaldre y ensaladas con aderezo ranch.

Patatas funerarias

This classic Greek casserole consists of a combination of pasta and tomato-braised meat that is prepared as a one-pot oven dish. Although veal is the traditional choice, various types of meat may be employed, while the rich tomato sauce is usually seasoned with cinnamon, allspice, red wine, cloves, and bay leaves. Tradition suggests using two types of pasta, the small-sized orzo or the square-shaped hilopites, and topping the casserole with a layer of grated cheese. Giouvetsi, named after Turkish earthenware, is a common meal served on large family gatherings and various festive occasions.

Giouvetsi

France

Traditionally consumed by peasants in the historic Dauphin&eacute; region in France, gratin dauphinois is a savory dish consisting of thinly sliced potatoes, cr&egrave;me fra&icirc;che, and butter baked in a shallow earthenware cooking vessel. The dish can be eaten on its own, preferably with a salad on the side, or as an accompaniment to fish or meat dishes. The term gratin originally referred to the flavorful crust that was left in the pan after the dish was baked. The first mention of the dish dates back to July 12th, 1788, when it was served at a dinner hosted by Charles-Henri, Duke of Clermont-Tonnerre and Lieutenant-General of the Dauphin&eacute;, for the officials of the city of Gap in the modern-day Hautes-Alpes region.

Gratin dauphinois

El gratin de crozets es un plato tradicional francés originario de la región de Saboya. Se prepara con una combinación de cebollas, tocino, crème fraîche, caldo de pollo, queso rallado como Gruyère, Comte o Beaufort y crozets, una variedad de pasta local tradicional que es pequeña, plana y cuadrada, hecha de trigo sarraceno, trigo (o ambos), huevos, sal y agua. La pasta se cuece en caldo de pollo, mientras que las cebollas se fríen con tocino en una sartén. Luego, ambos se mezclan con la crème fraîche, se cubren con queso rallado y se hornean en el horno hasta que se doren y el queso se derrita por completo.

Gratinado de crozets

Gratin polesano is a traditional dish originating from Veneto. The dish is usually made with a combination of potatoes, pancetta, fontina cheese, chicken or beef stock, butter, salt, and pepper. In order to make the dish, a deep ovenproof dish is buttered and some of the stock is poured into it, then brought to a boil. The potatoes are sliced and arranged in the dish while being covered by the hot stock. The potatoes are cooked until tender and the stock should evaporate. It's then topped with fontina and pancetta, seasoned, and covered with the remaining potatoes. Another layer of stock, cheese, and pancetta is placed on top, and the dish is then dotted with butter and baked until the top becomes golden. If fontina cheese is unavailable, it's recommended to use Asiago instead.

Gratin polesano

United Kingdom

El bean jar es un plato tradicional de Guernsey que se prepara en una sola cazuela. Aunque cada familia tiene una variante diferente, normalmente se prepara con manitas de cerdo, judías verdes, judías blancas, hojas de laurel, cebollas y zanahorias. Las judías se dejan en remojo durante la noche y al día siguiente se colocan todos los ingredientes en una cazuela grande y luego se cubren con agua o caldo. El plato se cuece en un horno durante mucho tiempo, normalmente de 6 a 8 horas, antes de estar listo para servir, preferiblemente con pan crujiente y mantequilla de Guernsey al lado. Hasta la década de 1920, el bean jar de Guernsey se comía habitualmente en el desayuno. Cuando se preparaba en casa, el pote se llevaba a los panaderos locales, donde se cocinaba durante la noche en el fondo de los hornos. Al amanecer, se recogía el pote y los pescadores tradicionalmente comían el plato antes de salir al mar.

Tarro de frijoles de Guernsey

Este guiso o cazuela tradicional es típico de la cocina de los Balcanes y lleva el nombre de la olla de barro o arcilla en la que se prepara tradicionalmente: guvech. El guvech búlgaro proviene de la palabra turca güveç (que significa olla de barro) y sugiere los orígenes turcos de la especialidad. Por lo general, consiste en una variedad de verduras de temporada, carne, especias y hierbas que se cuecen a fuego lento durante horas, lo que da como resultado un plato lleno de sabor con un aroma terroso único. Las verduras típicas que se utilizan para la preparación de este plato incluyen papas, berenjenas, pimientos, tomates, cebollas, zanahorias, calabacines, guisantes y okra, mientras que la selección de especias y hierbas generalmente incluye pimienta, pimentón, menta, perejil y ajo. Los añadidos comunes a la especialidad incluyen huevos y champiñones, y aunque el plato generalmente se prepara con carne (cerdo, ternera, pollo o cordero), algunas versiones requieren el uso de pescado o hacer un guvech sin carne. Existen numerosas variedades de guvech, conocidas con nombres ligeramente diferentes en los países balcánicos, Turquía y Oriente Medio. En Bulgaria, el guvech se disfruta tradicionalmente bien caliente, acompañado de un bol de ensalada shopska, pan y una copa de vino tinto con cuerpo.

Guvech

El hachis parmentier es un plato tradicional francés que se compone de patatas al horno hechas puré, carne picada o troceada y salsa lionesa. La combinación de estos ingredientes se coloca tradicionalmente en cáscaras de patatas y se hornea. El plato debe su nombre al famoso inventor y nutricionista francés Antoine-Augustin Parmentier, que siempre buscaba nuevas formas de incorporar las patatas a la gastronomía francesa. El hachis parmentier se conoce comúnmente como la versión francesa del famoso pastel de pastor. Este delicioso plato también es una excelente manera de aprovechar las sobras de otros platos.

Hachis Parmentier

Hotdish is a Midwestern food icon that is especially popular in the states of Minnesota and North Dakota. Any casserole served hot in a single dish can be called hotdish, and it usually consists of starches such as potatoes or pasta, meat (often ground beef), vegetables, and canned soup (typically cream of mushroom soup). The first recipe is found in the 1930s Grace Lutheran Ladies Aid Cookbook, but in 1934, Campbell company mixes things up with their canned soups which became the base for most hotdish varieties. The dish originated from the Midwestern farmers who needed to feed their large families, while another theory suggests that it originates from the Norwegian word varmrett, meaning warm dish, due to the fact that there are many Norwegians living in the region. Since 1956, which marks the invention of commercial tater tots (grated fried potatoes), a large number of Midwestern cooks started to top their hotdishes with crispy fried tater tots, and the dish is then called tater tot casserole or tater tot hotdish. Traditionally, this comfort food dish is served as a main course and it often appears at big family reunions and church suppers.

Hotdish

Tradicionalmente asociada con la época navideña, esta cazuela checa se compone de cebada precocida y una combinación de varios hongos del bosque secos. Generalmente condimentada con alcaravea y mejorana, la houboväkuba se hornea hasta que esté crujiente y se sirve caliente. Con su atractivo rústico y sus sabores fuertes y terrosos, esta nutritiva cazuela se disfruta principalmente como guarnición durante las cenas navideñas tradicionales.

Cuba Houbový

Finland

Esta cazuela tradicional finlandesa se caracteriza por su largo tiempo de cocción y su sutil dulzura. Se prepara con una combinación de puré de patatas y harina de trigo que se almacena en un lugar cálido durante horas, lo que permite que el almidón se descomponga y proporcione la dulzura natural. A veces, el plato se endulza y se condimenta con nuez moscada antes de hornearlo hasta que se forme una costra dorada y crujiente en la parte superior. Tradicionalmente asociada con la época navideña, esta cazuela cremosa y rica en almidón se suele disfrutar como guarnición.