Casserole Crazy

Every Friday I have friends over to test the casseroles I make, and help me get rid of them. But after four straight weeks I got tired of entertaining and decided to cook for myself tonight. I made my own pasta sauce from scratch for the second time in my life—it’s surprisingly easy and cheap, and it tastes so much better than the jarred stuff. I also decided to cook up the chicken I was going to put in the casserole I didn’t make tonight. I know this Friday Chicken isn’t a casserole but it was prepared in one dish and is too good and easy not to share. So good, in fact, I had to call a friend over to help me eat it.
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I’m so pleased to announce that Miriam Garron, the Food Network’s sous chef, will join our impressive panel of judges for The Third Annual Casserole Party.

Just got word from the prize sponsor for the Third Annual Casserole Party, the Brooklyn Kitchen, that the first place prize has arrived: A flame 7.25 Qt LE CREUSET Dutch Oven, a $235 value! So in addition to having your recipe placed on the Brooklyn Label menu for a month, and appearing in my upcoming casserole cookbook, you’ll get this amazing piece of oven wear that I can only dream about and could never afford. Lucky you, future first place winner.

…that yesterday someone found this site by googling “casserole lady sex.”

Check out a preview of the Third Annual Casserole Party, from Brooklyn Based:

The third annual Casserole Party is coming to Brooklyn Label Oct. 16, and considering nine teams have already signed on, you may want to get cooking, especially since this year, celebrity judges Adam Roberts of The Amateur Gourmet fame and Domino senior editor Ruth Graham will determine the winning one-pot meal.

It’s a lot of pomp for a humble dish, but organizer and writer Emily Farris, whose favorite rendition is a twist on her cheesy mac and corn casserole called “Seduction,” knows how the low-brow casserole can melt the hearts of uppity foodies.  Read more.

The moment you’ve all been waiting for: registration for the Third Annual Casserole Party to be held Tuesday, October 16 at Brooklyn Label is open.

As most of you know, I have been — and will continue to have to — make five to seven test casseroles a week. If I eat them all, I’ll get really sick of casseroles, and probably gain some weight (because let’s be honest, they’re not all so healthy.. though some are!).  Say I posted on Monday what casseroles I’d be testing that week. Let’s say you’re interested in testing said casserole. Would you email me and pay me a small-ish fee to make it and deliver it to you within Williamsburg and Greenpoint in my bike basket? It’s a gamble, but you’d get hearty food and you’d be an official recipe tester.

Whenever I meet a man and tell him I’m writing a cookbook, no matter the man, the response is always the same: “I love to cook, too; I make a mean breakfast.”

My ex boyfriend prided himself in all three—and sometimes four—meals of the day, but it was his lavish breakfast of eggs Benedict with maple-infused hollandaise and pork tenderloin that always sent me straight back into his bed until the mid afternoon.

Why is it that men perfect the art of breakfast before a rare t-bone
or mushroom risotto? And why do they take such pride in the first meal of the day? Is it a sex thing? Or is it just the first (and sometimes only) meal men choose to do well?