Bake Until Bubbly: The Ultimate Casserole Cookbook
Clifford A. Wright
Language: English
Pages: 464
ISBN: 0471754471
Format: PDF / Kindle (mobi) / ePub
"Everybody who grew up on tuna noodle casserole or macaroni and cheese remembers that bubbling dish brought to the table with its top dappled golden brown, piping hot and inviting. My passion for casseroles was born from memories of my childhood and my mother's lasagna, thick and rich and gooey and delicious. But once I had three children of my own, casseroles were the solution to many frenzied nights. We all loved the simplicity, ease, and satisfaction of a well-baked casserole. One of my favorite dessert casseroles was the Pear Crisp my kids and I made in late August when our pear tree was groaning from the weight of those luscious orbs ripening. We'd cut them up and arrange them in a casserole with cinnamon and then blanket them with a streusel made of flour, butter, and sugar before baking until bubbly. Hey, what a great name for a book!"
—from Bake until Bubbly
Advance Praise
"Bake until Bubbly . . . the name says it all. Visions of creamy, tender casseroles with crusty, crunchy tops immediately come to mind and Clifford Wright's book delivers. You will find easy-to-make one-dish recipes like the rustic but elegant Veal Saltimbocca and Cassoulet and comfort food such as Blue Cheese Halibut Bake; Sausage, Red Bean, and Apple Casserole; Cranberry-Apple-Walnut Crisp; and Blackberry and Cream Cheese Crepes Casserole. I love the fact that you can find everything from breakfast casseroles to vegetarian options to desserts. The Potato, Bacon, and Gruyère Casserole is coming to my next potluck."
—Dede Wilson, Contributing Editor to Bon Appétit magazine and public television host
"Just when I thought there was little left to be exploited in casserole cookery, Clifford Wright comes up with an herby tamale pie with cornmeal mush, an Irish rutabaga pudding, a baked rigatoni with meatballs, a nectarine and almond dessert casserole, and numerous other fascinating dishes guaranteed to add new and exciting dimension to this succulent style of cooking."
—James Villas, author of Crazy for Casseroles and The Glory of Southern Cooking
other end of the tomato, slice off a tiny sliver from the bottom so the tomato will stand up on it own, making sure you don't cut off so much that you create a hole. Remove the inside pulp and seeds with a spoon, being careful you don't puncture the tomato. Discard the seeds and chop the pulp and reserve. 3. In a skillet, heat 2 tablespoons of oil over medium-high heat, then cook the onion, stirring, until soft and yellow, about 6 minutes. Add the pine nuts and cook, stirring, for 2 minutes. Add
without any soft spots. It should have smooth and even skin without any evidence of sprouting. Avoid potatoes with green skin which indicates poor handling and storage. Do not refrigerate potatoes, which will only turn their starch to sugar and make them too sweet. Potatoes will keep for two months in a cool place. Potatoes will turn color once you peel them and they are exposed to the air, so be prepared to keep them in a bowl of water if you are not cooking them right away. Different potatoes
and stir in the vinegar. Let rest for 5 minutes, then serve. Frankfurter Casserole with Sauerkraut Makes 4 to 6 servings When I was growing up we had frankfurter casseroles with either sauerkraut or macaroni. I liked them both, and I like the flavor the beer gave the sauerkraut before the frankfurters were added. Because this dish is so simple, the key is the quality of the sauerkraut and the frankfurters. Sure you could buy a supermarket package of eight hot dogs, but for this dish I seek out
breasts and then freeze them individually and pull them out of the freezer when I needed them, cutting down prep time significantly. You can even make the whole thing and freeze it. The fontina cheese called for in the ingredient list can be any fontina cheese, but I prefer the best, fontina Val d'Aosta cheese, usually found in Italian markets and gourmet cheese stores. 4 boneless skinless chicken breast halves (about 13⁄4 pounds total) 8 tablespoons (1 stick) unsalted butter 1⁄2 cup olive
then cook the onion, stirring, until golden, about 5 minutes. Stir in the tomatoes, fish, coconut milk, lemon juice, parsley, garlic, chile, black pepper, and salt. Immediately transfer the mixture to a 12 x 9 x 2-inch baking casserole. Bake until the fish begins to flake, about 15 minutes. Serve hot. Baked Swordfish with Feta Cheese Makes 6 servings In Greece, a popular taverna dish called garides me feta is a casserole of baked fresh shrimp and feta cheese. Since fresh shrimp are so hard to