The Much Maligned Casserole

Often, when you say "casserole" people cringe. There is an aura of "ick" that typically follows casseroles, bringing childhood images of funky smelling tuna-noodle casserole, slimy green been casserole, and mayonnaise laden dishes to mind.

I for one, am trying to emancipate casseroles from such stereotypes. Casseroles are great ways to use excess food in a new way. They are also great "make-a-head" meals, meaning you can prep them days ahead of time and just pop them in the oven when you're ready to serve. They also freeze well. The following recipe is one of my family's favorite. I hope you try it and re-think your approach to the much maligned Casserole.

Cheesy Broccoli, Chicken and Rice Casserole

Ingredients:

• 2 (8.8 oz) packages Uncle Ben's ready rice ( or 4 servings of Minute Rice)
• 1 1/2 lbs Chicken (tenderloins, boneless skinless breasts or boneless skinless thighs)
• salt & pepper to taste
• 4 Tbl butter
• 1 onion, chopped
• 1/4 C flour
• 1 C chicken broth
• 1/2 C heavy cream
• 1 1/2 lbs broccoli florets
• 3-4 Tbl Whole Grain Dijon Mustard (I like Maille)
  
• 1 1/2 C grated Parmesan Cheese

Directions:

• Steam Rice packets (or prepare Minute Rice according to directions on the box)
• Spread Rice evenly over the bottom of a broiler safe baking dish
  
• Steam Broccoli until it is fork-tender(either in the microwave or on the stovetop); set aside
• Pat chicken dry and season with salt and pepper.
• Melt 1 Tbl of butter in a large skillet over medium heat
• Cook chicken until golden brown and done all the way through (3 min per side for tenderloins; 4-5 for thighs)
• Remove and let cool, then slice into strips and arrange in a single layer over the rice
• Add 3 Tbl of butter to dish and melt
• Saute onion in butter until it is golden, 4-5 minutes
• Stir in flour and cook about 1 minute
• Whisk in broth and cream and simmer until thickened, 3-5 minutes
• Stir in mustard, 1 C cheese and broccoli into the sauce
• Season with salt and pepper
• pour sauce evenly over the chicken and rice in the dish
• Sprinkle 1/2 C of cheese over the top
• If you are going to serve this dish later--pause here. Just cover and refrigerate. Then, when you are ready to serve, bake at 350 for 20-30 minutes, until golden brown and heated through
• If you are going to serve this dish immediately, broil until cheese is browned, 2-4 minutes.
  

Chimichurri: Condiment Heaven

Clint and I fell in love with Chimichurri sauce when we visited Argentina nearly three years ago. After we returned to the states a co-worker of Clint's (who is an Argentine) came to our house and grilled what seemed like a whole side of beef (cause that's what Argentines do folks!). While the steak was good, my favorite dish was the grilled sausage served on a crusty hunk of bread, doused in homemade Chimichurri sauce poured straight out of an old glass jar (I think it had formerly contained store-bought marinara).

It is a perfect summer condiment-- incredibly fresh and nothing fancy. Since this event and anytime the temperature cracks 60 degrees, we have a large serving constantly on hand. I don't claim my version is 100% authentic, but it is our favorite recipe after a bit of trial and error. Our preferred way to serve this is with grilled sausages on rolls with a side of grilled peppers and onions, but it is a great sauce or marinade for steak, chicken or even a meaty fish.

Chimichurri Sauce

Ingredients:

• 1 1/2 C water
• 1 Tbl Coarse sea salt
• 2 Tbl red pepper flakes
• 1 head of Cilantro, roughly chopped
• 3 bay leaves
• 1 Tbl finely chopped fresh rosemary
• 1 Tbl fine chopped fresh oregano
• 6 garlic cloves, finely chopped
• 1/4 C red wine vinegar
• 3/4 Olive Oil

Directions:

• In a small nonreactive saucepan, bring the water to a boil
• Add the salt, bay leaves and pepper flakes
• Remove from heat and stir until the salt has dissolved
• Remove the bay leaves
  
• In a blender, add the rest of the ingredients. Blend and stream in the water mixture
• To store, pour into a glass jar, cover and refrigerate for up to 1 week.
• I suggest bringing the mixture to room temperature before serving.
  

New Year's Celebration

Our New Year's Celebration was pretty staid this year. We celebrated early by having some very good friends over for dinner and board games on the 30th. Our friends brought salad and sparkling wine ("J"). We made the following goodies and served the pasta with 2 bottles of Sacreterre. Needless to say, a good time was had by all.

I prepared most of the pasta dish ahead of time, so all I had to do when our friends arrived was boil the pasta and combine everything together. The recipes are from Cook's Illustrated Magazine.

Mexicali Cheese Ball

Ingredients:

• 2 C pepper jack cheese, shredded
• 1 block of cream cheese, softened
  
• 3 heaping Tbl of Salsa
• Handful of minced fresh cilantro leaves
• 1 garlic clove, minced
• 1/2 C blue corn chips, crushed

Directions:

• Process all ingredients except tortilla chips in the food processor until smooth, scraping down the sides as necessary.
• Transfer cheese mixture to the center of a large sheet of plastic.
• Holding the corners of wrap in one hand, twist cheese with other hand to seal and shape into a rough ball.
• Refrigerate until firm, about 3 hours
• Reshape as necessary into a smooth sphere
• Unwrap cheese ball and roll in tortilla chips
• Let sit at room temperate for 15 minutes before serving.
  

Pasta With Roasted Broccoli, Garlic and Almonds

Ingredients

• 2 heads of garlic, paper skins removed and top quarter of heads cut off and discarded
• 6 Tbl + 1 tsp of olive oil
• 1 head of broccoli (1 1/2 lbs)
• 1/4 tsp sugar
• 1 lb tortellini pasta
• 1/4 tsp red pepper flakes
• juice from 1 lemon
• 1 tbl frsh basil
• 1 C shredded manchego cheese
• 1/4 c Slivered almonds, toasted
  

Directions:

• Place large rimmed baking sheet on the middle rack in the oven. Heat to 500 degrees
• Cut a large sheet of foil.
• Place garlic heads, cut side up, in center of foil
• Drizzle 1/2 tsp of oil over each head and seal as a packet.
• Place packet in oven and roast until garlic tender, approximate 40 minutes. Open packet and set aside to cool
• Meanwhile, cut the broccoli at the juncture of the crowns and stems. Remove peel from stems and cut stems into 2 to 3 inch lengths, about 1/2 inches thick.
• Cut crowns into 4 or 6 wedges.
• Place broccoli in a large bown and toss with 3 Tbl of oil, 1 tsp salt, pepper to taste, and sugar
• Remove baking sheet from oven
• Place broccoli on baking sheet, cut side down.
• Return baking sheet to oven and roast for 10-15 minutes.
• When cooled, transfer broccoli to cutting board and chop into rough 1/2in pieces.
• Cook pasta according to directions, reserving 1 cup of cooking water.
• Squeeze roasted garlic cloves from their skin into a small bowl.
  
• Using a fork, mash garlic into a smooth paste, stir in red pepper flakes and 2 Tbl of lemon juice.
• Whisk in remaining 1/4 C of oil
• After draining pasta, return to pot. Add chopped broccoli and stir in garlic sauce, 1/4 C cooking water, basil and 1/2 C of cheese.
• Adjust consistency with cooking water and season with salt, pepper and additional lemon juice
• Top with the remaining cheese and toasted nuts; serve immediately.