'Not Your Mother's Casseroles' on Serious Eats
Stuffed cabbage is one of those wonderfully forgiving creations that can be flavored with virtually any combination of flavors and still emerge from the oven hearty, delicious, and totally satisfying. Steamed or sauced; stuffed with pork, beef, lamb, or chicken; there's something magical that happens when the cabbage leaves are stuffed and baked. This recipe for Asian Cabbage Rolls with Spicy Pork from Faith Durand's Not Your Mother's Casseroles takes a savory, gingery approach with a filling inspired by Chinese dumplings.
This Bread and Onion Panade with Spicy Greens from Faith Durand's Not Your Mother's Casseroles takes crisp cubes of sour dough and layers them with sticky sweet caramelized onions, bitter spicy greens, and nutty shredded gruyère. Once the casserole is assembled it's doused with warm chicken stock and baked until the top is bubbly brown, and the greens on the surface are just short of charred.
Back in November we discovered that beet greens make for a fantastic gratin courtesy of a recipe from Alton Brown's Good Eats 2: The Middle Years. So when we came across this Beet Gratin with Goat Cheese and Greens from Faith Durand's Not Your Mother's Casseroles we had a feeling that adding sliced beets and goat cheese to the mix would only make the gratin that much better.
Faith Durand, author of Not Your Mother's Casseroles has a pretty loose definition when it comes to defining the word "casserole." She basically says that any baked dish falls into the category. Using this definition, all sorts of desserts fall under the casserole category, including these insanely delicious Salted Caramel and Walnut Slices. While I'm not totally sold on these crazy rich chocolate-caramel-coconut-walnut cookies as a casserole, I sure am glad that Durand shared the recipe.
Since we are talking casseroles this week on Cook the Book, we had to include one of our favorite wintertime casseroles—the pot pie, as warm and savory and crusty as you could imagine. This Lemony Chicken Pot Pie with Parsley Biscuit Crust from Faith Durand's Not Your Mother's Casseroles is a gorgeous reinvention of the classic meat-meets-pastry classic.
Instead of cans, this recipe calls for fresh ingredients—green beans, mushrooms (both fresh white ones and dried wild mushrooms), shallots, and chicken stock. Sure, it requires a little more time than the gloopy, canned original but the butter-sautéed mushrooms, sweet fried shallots, and still-snappy green beans make it worth it.
Faith Durand, the managing editor of The Kitchn and good friend of SE, is helping casserole lose its bad rap with her newly released cookbook, Not Your Mother's Casseroles. Durand's modern take on casseroles makes for a cookbook that will have you rethinking your casserole prejudices. So break out your Pyrex for this week's recipes. Enter to win a copy of the cookbook here.