October 7, 1992 |
Just out of curiosity, we checked the indexes of a variety of cookbooks in search of the word casserole. We found fewer than five entries. This state of affairs is probably best summed up by Michael McLaughlin, author of The Back of the Box Cookbook (Simon & Schuster), who says that most people "greet the casserole with suspicion. " Perhaps it is the image of a goopy mass of who-knows-what lying beneath a steaming surface that causes cookbook authors and others to eschew the name casserole.
November 5, 1986 |
The next few weeks will be busy for many people so put your freezer to good use; get a head start on family meals as well as food for special occasions. The freezer can also preserve leftovers after a holiday meal. If you're preparing family favorites such as chili, spaghetti sauce, stews or soups, double the recipes and freeze the extra. Cook the food until nearly done so it will have a good texture when it is thawed and reheated. There are a couple of caveats. Garlic gets stronger during freezing, especially if it is raw. Onion tends to lose flavor; saute it before adding to dish helps the problem.
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)
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?
July 26, 1989 |
Is there anyone who doesn't love pasta? And is there anyone who doesn't hate to slave over a hot stove when the temperatures are nudging 90? With a microwave oven, you can whip up pasta casseroles and salads in almost no time, and certainly without any sweat or swelter. We're not recommending that you actually boil pasta in a microwave oven, mind you. That's a quick job best done on top of the stove. But once the pasta's cooked, it can be stirred into a casserole that microwaves to perfection.
November 12, 2000 |
Serving a meal with a south-of-the-border accent captures a sense of celebration - sensual, colorful and bursting with flavor. The richness of Mexican cuisine has developed over centuries. It is a dramatic blend of the original Indian fare and the strong influences of the Spanish. The preeminent agricultural contribution that the early natives called maize, and we know as corn, still plays a significant role. Grains, as well as legumes, are staples, with meat used sparingly.
March 19, 2009 |
Timing is everything, and cookbook author Beatrice Ojakangas might have the best in the business. Her latest cookbook - her 26th, an astounding record - could not have landed in bookstores at a more opportune moment. After all, when the economy slows down, out comes the Pyrex. In The Best Casserole Cookbook Ever (Chronicle, $24.95), Ojakangas has found all kinds of ingenious ways - more than 500, actually - to say "baked-in-a-dish" and still mean casserole: Gratin. Strada.
August 7, 1994 |
Ratatouille, an aromatic casserole of eggplant, zucchini, peppers, onions and tomatoes, is a classic that has withstood the test of time. Originally from Nice on the French Riviera, this luscious vegetable stew is often made at home in France and is popular in restaurants and charcuteries throughout the country. Vegetarians make a meal of ratatouille with bread, rice or pasta, or roll it in a crepe. Meat-eaters serve it with grilled or roast chicken, lamb, beef or veal. It seems to have a place for every taste.
January 3, 1996 |
For fiber, complex carbohydrates, protein and minerals, beans can't be beat. And even if you don't have the time to cook beans from scratch, most supermarkets now feature shelves of canned cooked beans that can be stirred into soups, marinated for quick salads, or added to salsas for extra nutrition. Each variety of bean has its own character. Some beans retain their shape when cooked, making them candidates for salads and salsas; others become soft and mushy, flavoring and thickening soups and stews.
July 22, 1999 |
You know who I always hoped to meet on the Internet? The woman in the black capri pants who smoked and drank her way through suburbia in the '50s. A stock character in novels from the time, she was either the object of a teen girl's fascination - there was something intriguing about the town's bad mom - or she might be the heroine's wise-cracking girlfriend. Whatever, she was the "other," the one woman who wouldn't join the PTA and liked sex. Usually, by book's end, she'd had a breakdown or killed herself.