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24 April, 2014

New York Times: The Casserole Catches Up

Comments : 3 Posted in : Eggs, New York, News, Recipes, USA on by : Rita

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These days, when Mr. Cardoz cooks at home for his family, he often makes a casserole that borrows from the Parsis in India, a group of Zoroastrian Persians who settled in the country sometime between the eighth and 10th centuries. He starts with a tomato sauce spiked with ginger, fresh mint and green chiles, which he pours over potatoes before baking. Near the end, he cracks eggs on top and bakes until they are just set. The dish is perfumed, pungent and creamy from the runny yolk that coats each tomato-laden bite.

Read more at the source.

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This tangy and spiced tomato egg tart is a delicious twist on a Parsi favorite…and perfect for all the tomatoes coming out at farmers markets and in our gardens soon!

http://www.perisspiceladle.com/2013/03/29/tangy-spiced-tomato-egg-tart-delicious-twist-on-a-parsi-special/

You saw this first on ParsiCuisine.com

🙂

 

3s COMMENTS

3 thoughts on : New York Times: The Casserole Catches Up

  • June 3, 2014 at 11:18 pm

    It sure is good.

  • May 2, 2014 at 12:32 pm

    Yes, it is. I like the part in the article “… that borrows from the Parsis in India, a group of Zoroastrian Persians who settled in the country sometime between the eighth and 10th centuries….” – finally some recognition from a main stream Chef Floyd Cardoz. Of course Jehangir Mehta has his own restaurant and competed in the Iron Chef TV series.

  • May 2, 2014 at 12:02 pm

    Thanks for sharing my tomato tart recipe…what a great article on casseroles and their revival:)

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