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The Cookstr Weekly: Cold-Weather Casseroles

November 8, 2011

Welcome to The Cookstr cookstr logoWeekly!

This newsletter is filled with a variety of editorial features and links to Cookstr’s expert recipes by chefs and cookbook authors. You can access an archive of Cookstr newsletters here, and check out more featured recipes on our homepage.

As always, Cookstr recipes are tested, trusted, and handpicked by Cookstr’s editors from published cookbooks to help you on your culinary journey. To get you started, here are a selection of recipes on Cookstr by the chefs and cookbooks authors that made them famous.

Cook in good company.

Enlightened Eggplant Parmesean by Laura Pensiero

The chillier weather of November just calls out for casseroles: hearty and warm and filling the entire house with the smell of something good in the oven, they’re the very definition of comfort food. Casseroles don’t need to be blanketed in cheese and loaded with calories and fat to be fulfilling! Laura Pensiero’s recipe for Enlightened Eggplant Parmesan focuses on the flavor of the eggplant and goes lighter on the bread crumbs, mozzarella and parmesan. Casseroles also make ideal hands-off dinners and are portable enough to bring to potlucks. Along with the old mainstays like shepherd’s pie, gratins, and cassoulets, try new recipes for tetrazzini and fideo – they may end up landing a comfortable spot in your casserole repertoire.

More Casserole Recipes from Cookstr 

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“I think of this as dinner-party pot roast. While the basic technique is the same as a regular Sunday night pot roast, the herb-flecked carrot garnish makes it dressy enough for company. Instead of braising along with the beef, the carrots are glazed on top of the stove in a bit of the Zinfandel braising liquid just before serving, so that they remain bright and crisp – a fresh contrast to the gorgeously tender beef. If you like, use half parsnips and half carrots. The parsnips will cook in the same amount of time.

My first choice for this recipe is always top blade roast because its neat shape makes it easy and elegant to carve for your guests. You can certainly select other pot roast cuts.

Serve with buttery mashed potatoes, soft polenta, or savory bread pudding, and a light salad of Bibb lettuce tossed with a creamy vinaigrette.” – Molly Stevens

Live on the iBookstore

To celebrate the crisp days of autumn, TastingTable.com has compiled a special free collection of exclusive recipes from chefs such as Eric Ripert of Le Bernardin and Michel Richard of Citronelle. Each of the 20 recipes feature seasonal ingredients and flavors like butternut squash, apples, parsnips and maple. Every recipe is designed for easy weeknight cooking and carefully tested so you can be sure that the results are as delicious in practice as they sound in print. Tasting Table Chefs’ Recipes presents 2011 Fall Favorites
a selection of breads, condiments, vegetables, meats, seafood, sweets, and cocktails that you’ll enjoy all season. Available for iPad, iPhone and iPod touch.

Visit the iBookstore to download for free today!

Outstanding in the Field by Jim Denevan

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