Casserole Crazy

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.

I forgot to mention that I was going away to be a summer camp counselor for a month. So, um, yeah. I’m back now, and here are a few things I learned while I was away:

1. I can make Seduction (a twist on my signature mac ‘n corn casserole) institution style and it’s still damn good.

2. I can do the whole Food-Network-talk-while-I-cook thing.

3. I cannot keep track of the tape when doing said Food-Network-talk-while-I-cook thing.

4. I want to live in New Hampshire.

I’ve been a little lax in posting lately, but there’s been quite a bit going on in my real life (vs. my cyber life). I met my editor for the first time, I signed my contracts, and I’m planning my trip to the Museum of Glass in Corning, New York to learn more about how companies like Pyrex and Corningware played a role in the casserole’s popularity in the United States during WWII.

I’m already overwhelmed by what I’ve found in their online catalog, but post-research I’ll head up to Lake Ontario to relax. (Read: get really sunburned and drink beer out of a koozie.)

People often ask me if I’ll include dessert casseroles in the book, and my answer is always no. As far as I’m concerned, any dish that would qualify as a dessert casserole would probably also qualify as an already-established dessert like a cake, a crumble, a pie, etc.

Take Rice Krispies Treats, for example. They are more established than something like Rice Krispies Casserole, because even if you add some nuts and chocolate chips to the mix, it’s still a pimped-out Rice Krispies Treat. If anyone wants to refute this point, I’d love to hear it in the comments section.

Check out Sex Advice from Casserole Bakers at nerve.com, featuring Yours Truly and a few Casserole Party competitors.

Friday night my friend and I created a new casserole: cauliflower and potato au gratin. I’m sure there are plenty of recipes out there for something similar, but ours was delicious, completely vegetarian, gluten free, and did I mention delicious? I have to admit it wasn’t the prettiest casserole I’ve ever made, but I’m working on that. When I do, maybe I’ll post the recipe.

…the real casserole crazy, that is. Today I will attempt two brand-spankin-new casseroles. All I have are the basic ingredients in mind. Full report on Monday.

Today, my friend asked me to create a carbohydrate-free casserole. She’s one of those skinny bitches who still thinks she needs to diet all the time.

Wheat-free casserole is easy, I can use rice or potatoes. But as far as I’m concerned, starch is an integral part of any casserole, whether it be rice, corn, potatoes or my favorite: pasta.

This got me thinking about what a carb-free casserole might consist of. And it might be kind-of boring, considering vegetables have carbohydrates.  So we’re talking strictly meat and cheese here? Anyone have any ideas?

And in full-on work mode. For the next seven months, I will do nothing but eat, sleep and probably drink casseroles. Fun, right? Right!

Before leaving for my European Adventure (which was amazing, by the way, thanks), I had a few friends over to celebrate my book deal. I learned a few things from this experience:

1. My kitchen is not equipped for making five casseroles at once.

Remember when I said I have everything I need in there? Ha. Believing this, I attempted, in two hours, to create five casseroles. Originally, they were all going to be unique, but about half an hour in, I had to give up and mass produce.

My friends were to arrive at 8, and I burst through the door at 6 , arms full of Fairway bags. At 6:20, after realizing that I only had one pot big enough to boil pasta, while said pasta was boiling, I did the dishes I’d let pile up the day before. Because the sink was not empty, I could not strain the pasta in time. And by the time the dishes were done, the pasta had overcooked just sitting in the pot of hot water. I had to shut down the whole operation and run to C-town for more Cavatelli.

2. Fairway does not carry French fried onions.

This does not please me.

Tomorrow I leave for a two-week European adventure. My first trip out of the country. Ever. That’s what happens when you grow up poor in middle America. I’ll keep my eyes open for casserole-like dishes and try to blog while I’m away, though I can’t make any promises. Feel free to share recipes or tips in the comments section and I’ll see you when I get back.