April 1, 2016
Makes 4 servings 1 recipe basic polenta 11/2 teaspoons butter (for the casserole dish) 4 links of mild Italian salmon sausage, sliced into bite-size pieces 1/2 cup grated parmesan cheese 1 tablespoon olive oil 11/2 cup tomato sauce (homemade if possible) 8 ounces mozzarella cheese, grated Basic Polenta 3 cups nonfat milk 1 tablespoon butter 1 teaspoon sugar 1/2 teaspoon salt 1 cup stone ground yellow cornmeal 1. Preheat oven to 375 degrees.
December 11, 2015 |
NOT SO LONG AGO, the casserole was the MVP in the American dinner lineup, an easy and economical supper without fuss. Tuna-noodle; chicken and rice; ground beef and macaroni; these were the staples of many childhood dinners. But in this generation, many children have no familiarity with this comfort-food genre. "All the kids were asking, 'What's a casserole?' " said Susan Munafo, a volunteer at after-school cooking class at William Loesche Elementary in Northeast Philadelphia. "I guess people don't make them anymore.
December 11, 2015 |
Not so long ago, the casserole was the MVP in the American dinner lineup, an easy and economical supper without fuss. Tuna noodle, chicken and rice, ground beef and macaroni, these were the staples of many childhood dinners. But in this generation, many children have no familiarity with this comfort-food genre. "All the kids were asking, 'What's a casserole?' " said Susan Munafo, a volunteer at after-school cooking class at William Loesche Elementary in Northeast Philadelphia.
September 11, 2015 |
Confession: I have never had a tuna-noodle casserole. I don't know what that is, exactly, and don't harbor much curiosity. It just doesn't sound that appealing to me. You, on the other hand, may have grown up eating some variation of this unfussy, belly-filling comfort food that laughs in the face of low-carb diet fads. For me, that comfort food is kugel. This catchall genre of starchy, egg-bound casserole shows up at almost every Jewish holiday table in one form or another.
September 19, 2014
LABORATORY safety regulations typically dictate that no food should be found within close reach of the experimental action - no one needs nitric acid in their nachos, after all. Drexel's Center for Hospitality and Sport Management, however, is a different kind of lab, one that's earned an exception to this rule since fussing with food is all they do there. The sixth floor of the Paul Peck Problem-Solving and Research Center, at 33rd and Arch streets, is home to the Drexel Food Lab, a collective that lends its brain to corporate and nonprofit clients.
June 9, 2013
D EAR ABBY: I host all of the holiday parties and dinner parties for my family. Whenever I have my parents over, my father insists on helping himself to the top layer of every casserole. He'll scrape all the cheese off the potatoes, the crunchy onion topping off the green bean casserole, etc., leaving just the bare vegetables for everyone else. I have asked Dad not to do it because it is inconsiderate of the other guests. I can see people are bothered by it, so now they make a beeline to the buffet so they can beat him to it. Dad got offended when I talked to him about it, but he continues to do it. Mom refuses to get involved, and I have said all I can say. What to do?
December 22, 2011
This is an excerpt from Craig LaBan's online chat. Craig: I did a fair bit of casserole-dish cooking these last couple of weeks, including one of my favorite dishes for leftover brisket: shepherd's pie. All I do is crumble about 1-2 pounds of leftover brisket into a sauté pan with carrots, parsnips, leeks, peas, and garlic. Add half a can of tomato paste, a cup of white wine (or more, just to moisten), then layer into a casserole pan below some fresh mashed potatoes (about 2 pounds worth)
November 12, 2009
Cheese of the Month I'm usually a purist when it comes to my monthly fromage, but Shellbark Hollow Farm's fresh goat has become such a splendid canvas for local chefs, I couldn't resist this casserole from Southwark's Sheri Waide. It's an easy holiday hit. Waide creams a quarter-pound each of Shellbark's fresh and aged goat cheeses, then adds a custard of 8 eggs blended with a quart of heavy cream and 2 tablespoons of chopped herbs (parsley, thyme, rosemary, tarragon, and chives)
August 6, 2009
Here's a recipe for boeuf bourguignon inspired by Julia Child and her classic book, "Mastering the Art of French Cooking," from the Web site www.recipezaar.com . BOEUF BOURGUIGNON A LA JULIA CHILD For the stew: 6 ounces bacon, solid chunk 1 tablespoon olive oil 3 pounds lean stewing beef, cut into 2-inch cubes 1 carrot, peeled and sliced 1 onion, peeled and sliced 1 teaspoon salt 1/4 teaspoon pepper, freshly ground 2 tablespoons flour 3 cups red wine (a full-bodied wine like Bordeaux, Burgundy or Chianti)
August 4, 2009 |
It was tough convincing a handful of city kids to grow their own fruits and vegetables in a farm at a West Oak Lane high school. But after months of pulling weeds and sowing seeds, once-reluctant teens have become proud farmers eager to feed a community with their yield, said Chris Bolden-Newsome, a farmer with the nonprofit education group Foundations. "Deprogramming" the teens was the hardest part, he said yesterday outisde Martin Luther King High School, where about 70 people gathered on meals prepared by the student farmers.