Matza Greg - Kiss my casserole!: 100 mouthwatering recipes inspired by ovens around the world

Skyhorse and Skyhorse Publishing are registered trademarks of Skyhorse Publishing, Inc., a Delaware corporation. Visit our website at www.skyhorsepublishing.com. 10 9 8 7 6 5 4 3 2 1 Library of Congress Cataloging-in-Publication Data Names: Southworth, Howie, author. | Matza, Greg, author. Title: Kiss my casserole! : 100 mouthwatering recipes inspired by ovens around the world / Howie Southworth and Greg Matza. paper) | ISBN 9781510728165 (ebook) Subjects: LCSH: Casserole cooking. | Comfort food. | LCGFT: Cookbooks. | LCGFT: Cookbooks.

Classification: LCC TX693 .S63 2018 | DDC 641.82/1--dc23 LC record available at https://lccn.loc.gov/2017042269 Cover design by Jane Sheppard Cover photograph by Howie Southworth Print ISBN: 978-1-5107-2814-1 Ebook ISBN: 978-1-5107-2816-5 Printed in China CONTENTS INTRODUCTION Tuna noodle, broccoli cheese, and green bean? Sure, these casseroles are potluck stalwarts. They have a rich history, and may even be made palatable with some kitchen magic. But, lets admit it. As they stand on the back of a cream-of-something soup can, theyre played out, tired, and just plain boring . To all of you who adore the standard and classic but tasteless, please kiss my casserole ! The world is increasingly small. We have unprecedented access to more ingredients, more methods, and more culinary styles than ever before.

Fusion, cross-border, hybrid, authentic, throwback, internationalwhatever you want to call the kitchen personalities we have today, there is no denying that we want to try the untried and reinvent the standard playlist. Todays cooks demand vibrant colors and varied textures to paint their next dinner party. They want to satisfy the family and wow the crowd with a conversation-starting menu. If this is you, Kiss My Casserole has your back. In this book, we dare to update the classics in some surprising ways, and to transport the humble casserole around the globe with delicious, simple, and innovative results. Accessible ingredients and familiar techniques with a touch of the exotic will make you a star on any weeknight, and at the next block party or office luncheon.

Your family, neighbors, and colleagues will clamor for more! They should buy this book, too. In Kiss My Casserole , we play all the hits and throw in some dishes you may not even have imagined. We figure, why not look around the world to find inspiration? Ever try a Chinese shaguo ? How about an Ethiopian wat ? What? Ill bet you never even thought of cooking up a Icelandic Ofnsteiktur fiskur me lauk og osti! Nows your chance! Kiss My Casserole is your go-to resource for a new take on the everyday. But first, lets clear up a central issue WHAT IS A CASSEROLE? Alton Brown, American television personality, heralded for his scientific approach to cooking, once posited that a casserole was made up of this formula: 12 Main Ingredients + Starch + Aromatics + Seasoning + Binder Now, we understand that his formula often works. But, we ask you, isnt a bit too narrow? What about the Creole cassoulet ()? Absolutely a casserole, but with no starch! Indeed, the definition must be broadened. The word casserole itself stems from the French, casse, or pan in English.

But, that is way too general and frankly applies to nearly anything that we prepare in the kitchen. Rather than pigeonhole an entire school of cookery into a simple formula or leave it as generically pan-based, we ask several questions about a dish in order to determine whether it should be in this book: Is it a jumble of things? Does its final texture lie somewhere between a stew and a cake? Does it spend time in the oven? Does it undergo some physical transformation in there? Can you scoop it, or cut it into blocks and/or wedges? Dont you just want to cuddle with it? If the answer to these questions is yes, then it is, indeed, a casserole. It might come to life in a variety of different vessels, shapes, and sizes. It may start on the stovetop and finish under the broiler. It might even be served chilled! Open your mind to casserole diversity. And, if you choose to cuddle your casserole, just be careful.

HOW TO USE THIS BOOK At the top of every recipe is a handy guide to the essential elements: the total time it will take, what character the dish plays at the meal, suggested cooking vessel, and, last but not least, how many people it is designed to serve. This list of elements is intended to be used while you are scouting for things to try or dishes to compile into a feast. In order to properly balance your time and equipment, as well as choose a main dish, plus accompanying sides, you may dog-ear several pages based upon this critical data. Total Time We took the guess work out of how long things take to prep and cook from the word Go until Eat Time . If a recipe calls for an overnight refrigeration, BAM! Its noted right there at the top of the page. and what you might think was an afternoon off, WHAMMO! We warn you that the ratatouille () takes 3+ hours from the get-go. and what you might think was an afternoon off, WHAMMO! We warn you that the ratatouille () takes 3+ hours from the get-go.

If a recipe calls for a Total Time of 45 minutes, YOURE WELCOME! Weeknight dinner is served. But, be forewarned: Casseroles are largely acts of love. Much of this book serves as an ode to the lazy Sunday afternoon. Character As with an ensemble cast of a theatrical play, each character at a meal has an important role. Perhaps there is a larger cast of dishes driven by the Main as the head-strong lead. Or, maybe those supporting players the Sides are the most memorable, adorable parts of the show.

If you put together a meal entirely from this book, we promise that every role in the play will shine brightly. From time to time you run into a dish that is multitalented and can play several roles at different meals. It may be a Main for a weeknight, or a Side on Thanksgiving, eh? And hey, you may find the most spectacularly gifted dish ever that can perform a One Pot Meal, Main, and Side! It happens. We also suggest, though it may be obvious, that certain dishes are great for Breakfast or Brunch . But, dont let us stop you from having breakfast for brunch, lunch, or dinner. We do it, too! It must be said, however, that dinner for breakfast is just weird.

Unless its pizza. Did I mention that we include a Dessert chapter just in case you have an empty baking dish hanging around while youre waiting for the Uzbek Plov () to be done?