Posts Tagged ‘Casseroles’

From Dish Jodi:

The husband just spent a long weekend in New Orleans with a bunch of his college buddies. I spent the same weekend crying through the Olympic Opening Ceremonies and hosting some lovely ladies over for a farmstand fresh dinner. After four days of hearing about nothing but Beignets, Booze and Gumbo, I knew he’d need something filled with vitamins after landing back in LA Sunday night. So I threw this together out of the good stuff I had left over from Saturday’s meal. I call it “Lasagna” even though you’d probably call it more of a “bake” or “Casserole” but “Lasagna” is a much prettier word, right?

A couple Zucchini’s or squash
a small Eggplant
…or whatever roastable veggies you have on hand
Parmesan and Mozzerella Cheese
Tomato Sauce

Preheat oven to 350. Butter a 8×13 (or whatever) baking dish.

Slice all the veggies nice and thin. If you use squash or eggplant, salt them and leave them out on some papertowels to wick away some of the water. in about 15 minutes, start layering. After a couple layers, drizzle tomato sauce and sprinkle some cheese (I stuck a few slices of chicken in too, but you don’t have to) then do it again. You can really use whatever kind of veggies you like…as long as they have a pretty uniform size to cook at the same rate. When you’ve used up the veggies, top it all with big slices of Mozzerella that will get crispy on top.

Bake for about an hour at 350…then serve it up!

Simple, but good, and far heathier than some drink called a “Hand Grenade” that is apparently some sort of New Orleans specialty?

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From Dish Danielle:

I had the pleasure of being served this dish a few weeks back.

‘Ohmygoodness this is amazing. I NEED to make this…tell me how!’ I exclaimed to Yewande moments after I took my first bite. Although Yewande isn’t a contributor to this site, she is one Saucy. Little. Dish. She works for Saveur and Bon Appetit in recipe R&D, so it’s no wonder that her casserole was met with rave reviews.

Here is my rendition of Miss Yewande Komolafe’s recipe, told to me as I stood in the kitchen, gobbling up her delicious dish. She made hers in a round cast iron skillet, which I also recommend using if you have one.

5 large sweet potatoes, peeled and sliced thin (be brave and use a mandolin if you can)
2c heavy cream
1c whole milk
6oz grated gruyere
3-4 garlic cloves
1 bunch thyme, pruned
1-2 tsp grated nutmeg
6 oz grated parmesan

Preheat oven to 350. Grease a 9×13 casserole dish. Start by placing a layer of potato slices on the bottom of your dish.

In a small saucepan, place the cream, milk, most of the gruyere (reserve 1/3c for later), and most of the thyme (save 1-2 tbsp for later), over low heat. Whisk periodically to mix cheese & milk thoroughly. Using a micro-plane, grate the garlic into the liquid. Season with S&P. Taste. Adjust until you get the seasoning just right.

Once liquid is ready, pour a bit atop the potatoes in the dish. Sprinkle a layer of parm as well. Then arrange another layer of potatoes atop that and repeat until you’ve filled the dish. I recommend adding liquid in small increments until it reaches about halfway up the pan, even if that means not pouring liquid over the last layer or two of potatoes. Too much liquid results in a soggy casserole, which is exactly what I got the first time I cooked this. Once you’ve filled the dish, finish with the remaining parm, gruyere, and thyme and bake for 45min-1hr, or until the top layer has browned a bit. Let it rest for a good 20 minutes before serving to make sure it sets properly.

I served this on Thanksgiving day as one of my contributions to a wonderful Turkey Day potluck.

Archie & Emily of Neighbor Supperclub hosted us, and our entire meal was outstanding!

So much to be thankful for this year. Reflect, eat, enjoy, repeat. I hope you all had a lovely holiday.

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From Dish Nicole:

It seems as though Dish Paige and I are on the same page this January. I too have been craving the comfort foods of winter and decided to make an old classic: Mac and Cheese! (Mine being a much less healthy version.) After living in Brooklyn for over 3 years I have come to adore it and have sort of become a Brooklyn snob. Actually it didn’t take 3 years for my love to develop. I like to think that Brooklyn has the best coffee shops, bagels, and restaurants in all of New York City and I don’t think that I am alone in that belief. Knowing my fondness for Brooklyn and eating in its wonderful establishments, my loving boyfriend bought me The New Brooklyn Cookbook: Recipes and Stories from 31 Restaurants That Put Brooklyn on the Culinary Map. I of course was thrilled and couldn’t wait to try some of my favorite dishes. I figured most of them would be complicated in that “this took hours and hours to prep and cook by Brooklyn’s best Chefs” sort of way. I happen to frequent one of the restaurants featured in the book quite often: Dumont. I decided I would start with an all time favorite, Dumont’s famous Dumac and cheese. The results are always amazing and definitely not for the faint of heart or stomach. Of course the recipe they provide is PERFECT but you can always add extras to make it your own.

What you need:
2 cups whole milk
2 ½ cups heavy cream
1 stick butter (8 tablespoons)
1 pound pasta: elbow, radiatore or fusilli (which is what I chose)
2 tablespoons olive oil
½ cup flour
½ pound Gruyère, grated and divided
½ pound extra sharp cheddar, grated and divided
¼ cup unseasoned bread crumbs
Salt and pepper as needed

Fresh parsley to garnish
Thick cut bacon, cooked and chopped
1 teaspoon nutmeg

(Note: before starting the mac and cheese process I pre-cooked the bacon until crisp and set it aside.)

First thing’s first: you can start by preheating the oven to 400 degrees and cooking the pasta in salted water. The book recommends cooking only until its al dente. At the same time, heat the milk and cream in a sauce pan over medium heat until warm. Once the pasta is cooked, drain and set aside in a bowl and toss with olive oil. Next, melt butter in a sauce pan over medium heat. Whisk in the flour until it is smooth. The mixture should look golden brown. Slowly add in the warmed milk mixture and whisk until smooth, being careful not to let it burn. At this point you can add salt and pepper to your liking. I chose to add in nutmeg and found it really enhanced the flavor. Turn the heat to low and slowly add in ½ of the Gruyère and ½ of the cheddar. Whisk until the mixture is smooth and creamy.

Now that the sauce is done, add the pasta to the mixture and coat completely. Transfer the pasta and sauce to a buttered baking dish or gratin dish. I chose to use my extra large cast iron skillet. Add the remaining cheese and breadcrumbs to the top of the mac and cheese and cook for 25 minutes at 400 degrees. The end result should be browned and bubbling.

Garnish with parsley and bacon and enjoy with a nice glass of wine! It’s a very heavy dish so invite over friends to help you feast. I have to say that I was impressed at how closely my attempt tasted like Dumont’s. I guess I will have to go back again soon just to be sure!

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