the basics

Helpful hints, techniques, and information plus basic recipes to use in making casseroles.

Casserole Tips

Preparing a Casserole

Baking a Casserole

Baking times are approximate and may vary, depending on when the casserole is baked. If baked immediately after preparation and the ingredients are still warm, it will take less time than a casserole that has been made ahead and refrigerated. Ovens may vary, contributing to the difficulty of predicting an exact baking time. Also, if other food is baking in the oven at the same time, the casserole will take slightly longer.

Casseroles are done when heated through and bubbly around the edges. Overbaking will cause a casserole to be dry. Some casseroles improve in flavor and texture if allowed to stand 5 to 10 minutes before serving. Follow the directions in the recipe.

To Assemble Ahead of Time

If the casserole is assembled ahead of time, to be baked later, cool slightly, cover, and store in the refrigerator or freeze as directed below. Bring to room temperature by removing the casserole from the refrigerator 1 hour before baking, but no longer because of the risk of salmonella.

Serving

Most casseroles can go directly from the oven to the table. The exceptions would be if the container is messy or if a more decorative serving dish is desired. Be sure to place a hot casserole on a protective pad or trivet.

Reheating

The microwave is a convenient and quick way to reheat casseroles without overcooking. Transfer leftovers to a smaller microwave-safe baking dish lightly coated with cooking spray or oil. If casserole is dry, add a little liquid called for in the recipe. Lightly cover and heat on high. Check often; it is easy to overcook. To warm in the oven, place in clean container, add more liquid, cover, and bake at 350°F until hot. Leftover casserole ingredients can also be warmed on top of the stove in a pan. Use low heat and stir gently.

Freezing

Before baking: Cover tightly with aluminum foil, label contents, date, and freeze immediately.

After baking: Transfer cooled leftovers to a smaller casserole or a plastic container. Cover tightly, label, and date.

To free up a casserole dish for another use, line bottom and sides of dish with foil before assembling the casserole. Cover and freeze until solid. Lift foil-covered contents out of dish and wrap tightly. To bake, remove wrap and place in original container, thaw, and proceed as directed.

techniques and helpful hints

COOKING PASTAS

The cooking time for pasta will vary according to its size and shape. Follow the directions on the package. Pasta should be cooked in a large pot filled with a generous amount of water— 4 to 6 quarts to 1 pound of pasta. The pasta needs to move freely so it will cook evenly and not stick together. Adding salt to the water for flavor is optional.

To Cook Pasta

Bring water to a full boil. Add pasta and salt, if using, and stir. Reduce heat and cook, uncovered, at a gentle, rolling boil, stirring often. To test for doneness, remove a piece and bite into it. It should be al dente—firm, yet tender to the bite. Do not overcook. Drain in a large colander immediately, but do not rinse unless using for cold dishes. (Starches clinging to the pasta help thicken sauces.) Then quickly combine with sauce and other ingredients.

COOKING GRAINS

There are some wonderful new grains now available that add variety to casseroles, including barley, corn, millet, oats, quinoa, triticale, buckwheat, and wheat berries. Follow package directions for cooking.

Rice is one of the most commonly used grains. In addition to the standard varieties, many supermarkets stock fragrant rice, such as basmati and texmati, as well as arborio, a short-grain rice used for risotto.

Long-Grain White Rice

In a 21/2- to 3-quart saucepan over high heat, bring 21/4 cups water or broth and 1 teaspoon salt (optional) to a boil. Stir in 1 cup rice, reduce heat to low, and simmer, covered, until liquid is absorbed and rice is tender, about 20 minutes. Fluff with a fork. Makes about 3 cups.

Brown Rice

In a 21/2- or 3-quart saucepan over high heat, bring 21/4 cups water or broth and 1 teaspoon salt (optional) to a boil. Stir in 1 cup brown rice, reduce heat to low, and simmer, covered, until liquid is absorbed and rice is tender, 45 to 50 minutes. Fluff with a fork. Makes about 3 cups.

Wild Rice

Wild rice is not a true rice, but rather the grain of an aquatic grass. However, it is cooked and eaten like rice.

Place 2/3 cup wild rice in a strainer. Rinse very thoroughly under cold water, lifting rice with fingers to clean and drain. In a 21/2 to 3-quart saucepan over high heat, bring 13/4 cups water, 1/4 teaspoon salt, and the wild rice to a boil. Reduce heat and simmer, covered, until tender, 40 to 45 minutes. Fluff with a fork and simmer, uncovered, 5 minutes longer. Drain any excess liquid. Makes about 2 cups.

MAKING DRY BREAD CRUMBS

Preheat oven to 250°F. Tear bread into large pieces and process in a food processor until coarse or fine crumbs are formed, or tear into crumbs by hand. Spread crumbs out onto a baking sheet and dry in the oven until light brown, about 20 minutes. Store in an airtight container in the freezer. Stale bread can be used. One slice of bread makes about 1 cup of bread crumbs. Very fine bread crumbs can be purchased plain or flavored in a carton.

COOKING CHICKEN

Use either skinned and boned chicken breasts or breasts with bone in and skin on. (The bones and skin add extra flavor.)

Poaching Chicken Breasts

Put chicken breasts in a saucepan. Add enough water or chicken stock to cover. For 4 chicken breast halves, add 1/4 teaspoon salt, 1 parsley sprig, 1 piece of onion, and several black peppercorns. Bring to a boil over high heat, immediately reduce heat to low, and simmer (1iquid should barely bubble), covered, until chicken turns white, about 15 minutes. Remove chicken to a plate to cool until ready to use, or cool in liquid if time allows. Remove any skin and bones, if necessary. Broth may be strained and refrigerated or frozen for other uses.

Poaching a Whole Chicken (frger)

Remove giblets and set aside. Put chicken in a large pot with enough water to nearly cover. Add 1 unpeeled onion, quartered; 1 carrot, cut into chunks; 1 celery stalk with leaves, cut into chunks; 2 parsley sprigs; 2 or 3 peppercorns; and 1 teaspoon salt. Bring to a boil and skim off and discard any foam. Reduce heat to low and simmer, covered, until tender, about 45 minutes. Lift chicken from pot and cool on a plate. Remove meat and discard skin and bones. Cover and store meat in the refrigerator up to 3 days or divide meat into 2-cup portions and place in containers. Cover tightly and freeze for later use. Strained broth may be used for soups.

NOTE: After working with chicken, wash hands, utensils, and cutting boards thoroughly with soapy water to avoid cross-contamination with other foods.

Skinning Chicken

With a paper towel, pull skin away from meat. To remove excess fat and remaining skin, trim with stainless steel kitchen scissors.

MAKING PERFECT HARD-COOKED EGGS

Put eggs in a saucepan and add enough cold water to cover by at least 1 inch. Bring to a boil over high heat and boil for 15 seconds. Remove from heat, cover, and let stand 20 minutes. Then cool eggs immediately in cold water to prevent further cooking and the formation of a green ring around the yolk. Store in the refrigerator until ready to use.

COOKING FRESH SPINACH

Rinse spinach, drain, and remove stems, if desired. Place spinach in a large pan with 1/4 cup water and 1/4 teaspoon salt. Bring to a boil over high heat, reduce heat, and cook until wilted, about 2 minutes, tossing with a fork several times while cooking. Drain in a sieve and press with the back of a spoon against the sieve to remove remaining moisture. Blot with a paper towel.

One bag (6 ounces) fresh spinach, cooked, drained, and squeezed dry makes about 1/2 cup. Alternatively, 1 package (10 ounces) frozen chopped spinach, thawed, drained, and squeezed dry makes about VA cups.

ROASTING RED BELL PEPPERS

Preheat the broiler. Cut peppers in half lengthwise and remove seeds and ribs. Make several 1-inch slashes around the edge of each pepper half. Place skin side up on an aluminum foil-lined baking sheet with a rim. Press peppers down with the palm of your hand to flatten. Broil until skin is charred, about 10 minutes. Remove from broiler, fold foil tightly over peppers, and let them steam for 15 minutes. Unwrap peppers and peel off skin.

Whole peppers can also be roasted over a gas flame by spearing with a long handled fork and turning as they become charred, or placed on a grill and turned with tongs.

COOKING WITH TOMATOES

Removing the Skins

Drop tomatoes into boiling water to cover for 30 seconds. Remove immediately with a slotted spoon and rinse under cold water; then peel. Skins will slip off easily.

Removing the Seeds

Cut tomato in half. Hold tomato half over the sink and gently squeeze, or using a finger lift out seeds along with some of the juice.

Using Canned Tomatoes and other Tomato Prodocts

Canned tomatoes are used often in casseroles. They are available in variety of forms—peeled, whole, crushed, stewed, diced, in a sauce, a paste or a purée, and plain or with herbs. Roma (Italian plum) tomatoes are popular because they are meatier, have fewer seeds and less juice, and hold up well during canning. Some people prefer organic canned tomatoes. You may have your own preferences.

Sun-dried tomatoes are packed in oil or dry packed. They are intesly flavored and chewy.

Storing Leftover Tomato Paste

Place in a small jar and freeze. Or measure in 1-tablespoon dollops and freeze on a piece of foil. Then seal in a plastic bag and store in freezer.

COOKING WITH HERBS

Use fresh herbs when in season. Dried herbs are available year round and may be more convenient. To substitute dried herbs for fresh herbs, some strengths may vary, but the general rule is to use 1 teaspoon dried for 1 tablespoon fresh. Crumble dried herbs between the fingers to release the flavor before adding to a recipe.

TO SLIVER FRESH BASIL AND OTHER LEAFY HERBS AND VEGETABLES

This procedure is called a chiffonade.

Stack 5 or 6 washed and dried basil leaves on top of each other and tightly roll into a tube. Thinly slice crosswise.

SKINNING PEACHES AND APRICOTS

See instructions for removing tomato skins on previous page.

NOTE: Do not salt beans until the end of cooking period; salt toughens the beans.

TO SOFTEN TORTILLAS

There are a number of easy methods for warming tortillas. Fry them one at a time briefly in hot oil and drain. Wrap them in paper towels and microwave for 15 to 20 seconds. Wrap them in aluminum foil and place in a 350°F oven for 6 to 7 minutes. Fry them one at a time over medium heat in a small nonstick skillet or griddle lightly coated with cooking spray or oil. Heat on grill turning once with tongs. Stack tortillas and keep warm until ready to use.

COOKING DRIED BEANS

Presoaking shortens the length of cooking time. Wash beans thoroughly under cold water. Pick over and discard any foreign matter or discolored beans.

Overnight Method

Sort beans for any foreign matter or discolored beans. In a large soup pot, place beans and water to cover. Let stand overnight.

Quick-Soak Method

In a large soup pot, place beans and water to cover. Bring to a boil over high heat and boil 2 minutes. Skim off foam that rises to the surface. Remove from heat, cover, and let stand 1 hour.

To Cook Beans

Drain beans and add fresh water to cover by 2 inches. Bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce heat to low, cover, and simmer until beans are tender. Add more liquid if needed.

TOASTING NUTS AND SEEDS

Almonds (whole or slivered), Cashews, Pecans, Peanuts, and Walnuts

Preheat oven to 350°F. Put nuts on a baking sheet and bake, stirring once, 5 to 6 minutes. Cool before using.

Hazelnuts

Preheat oven to 350°F. Spread hazelnuts on a baking sheet and bake until lightly colored and skins are blistered, 12 to 15 minutes. Wrap hot nuts in a clean towel to steam for 1 minute. Then rub the nuts in the towel to remove most of the skins.

Pine Nuts

Place pine nuts in a small nonstick skillet over medium-high heat. Stir with a wooden spoon until toasted, 4 to 5 minutes.

Sesame Seeds

Place seeds in a small nonstick skillet and cook over mediumhigh heat, stirring until golden, about 2 minutes.

Cooking Terms

Al dente Describes pasta that is firm to the bite, but still chewy. When referring to vegetables, tender-crisp.

Beat To mix vigorously with spoon or mixer.

Blanch To plunge food into boiling water briefly, then into cold water to stop cooking process.

Blend To mix well until smooth.

Boil To heat liquid until bubbles break the surface.

Chop To cut into small irregular pieces.

Cube To cut into 1/2-inch or larger cubes.

Devein To remove intestine in curved back of a shrimp.

Dice To cut into tiny cubes smaller than a 1/2 inch.

Flake To separate fish and other foods into sections with a fork.

Flameproof A pan such as a Dutch oven that resists stove top, broiler, and oven temperatures.

Floret The tender blooms or crown of broccoli and cauliflower.

Garnish An edible decoration added to food before serving.

Grate To cut into thin strips using a hand grater or food processor fitted with a grating blade.

Gratin dish A shallow baking dish. Also a term for baked ingredients topped with crumbs, cheese, or both.

Julienne Matchstick strips.

Marinate To soak food in a seasoned liquid to flavor and in some cases tenderize.

Mince To cut into very fine pieces, as in minced garlic.

Pare To remove an outer covering, such as potato or apple skins, with a knife.

Peel To strip off outer covering, such as banana or orange skin, by hand.

Preheat To heat oven to temperature specified in recipe.

Purée To reduce food to a smooth, thick consistency with a food processor or blender.

Sauté To cook food in a small amount of fat on top of stove for a short period of time, stirring often.

Skin To remove skin from poultry or fish.

Slice To cut into flat pieces.

Stir To mix ingredients in a circular motion.

Toss To gently tumble ingredients, such as pasta or salads.

Whisk To stir ingredients together with a wire whip to blend.

Lightening Up

Here are some general hints for trimming fat and calories from your diet:

Basic Recipes

basic white sauce

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

1/4 teaspoon salt

1/8 teaspoon white pepper

1 cup milk

NOTE: For a thin white sauce, decrease butter and flour to 1 tablespoon each. For a thick white sauce, increase butter to 4 tables poons and flour to 1/4 cup.

IN a small saucepan over medium heat, melt butter. Add flour, salt, and pepper, stirring constantly, until bubbly. Stir in milk. Heat to boiling, stirring or whisking constantly until thickened, about 1 minute.

MAKES ABOUT 1 CUP

quick tomato sauce

1 can (15 ounces) tomato sauce

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon dried marjoram, crumbled

2 cloves garlic, minced

Freshly ground pepper to taste

IN a medium saucepan over medium heat, combine all ingredients and simmer, uncovered, 5 to 10 minutes.

MAKES ABOUT 1 CUP

fresh tomato salsa

Serve at room temperature with tortilla chips, in dips, or with grilled fish, chicken, polenta, or as an accompaniment to Mexican casseroles.

4 tomatoes, seeded, chopped, and drained

1/2 cup diced green bell pepper (optional)

1/2 cup chopped yellow onion

1 tablespoon seeded and minced jalapeño pepper (see Note), or 1 tablespoon diced canned chiles

2 cloves garlic, minced

Juice of 1 small lime

1 tablespoon olive oil

1/4 cup chopped fresh cilantro or parsley

1 tablespoon chopped fresh oregano, or 3/4 teaspoon dried oregano

1/2 teaspoon salt

Freshly ground pepper to taste

IN a medium bowl, stir together all ingredients. Cover and let stand at room temperature at least 1 hour, then store in refrigerator up to 3 days. Drain, if necessary, before using.

MAKES ABOUT 3 CUPS

Note: When handling chiles, wear rubber gloves or hold the chiles underwater to protect yourself against oils that may cause burning to the skin. Keep fingers away from face and eyes. Wash hands with soapy water immediately after handling.

basil pesto

2 cups firmly packed fresh basil leaves, washed and dried

2 sprigs fresh parsley

2 cloves garlic, coarsely chopped

3 tablespoons pine nuts

1/4 cup freshly grated Parmesan cheese

1/4 teaspoon salt

Freshly ground pepper to taste

3 to 4 tablespoons olive oil

NOTE: Pesto will darken on top; this is normal. Stir before using.

PLACE all ingredients except oil in a food processor or blender. Process until minced. With motor running, slowly pour oil through the feed tube and blend until paste forms. Scrape down sides of bowl with spatula. Transfer to a bowl, cover, and refrigerate until ready to use, or freeze an airtight container up to 3 months. Bring to room temperature before mixing with pasta.

MAKES ABOUT 1/2 CUP

basic polenta

Polenta is a staple of Northern Italy that has recently become popular in the United States. It can be served as a thick, hearty breakfast porridye or combined with other inyredients and served as a main course or side dish. Here are directions for baked, fried, and grilled polenta.

1 cup yellow cornmeal

31/2 cups cold water

1/2 teaspoon salt

2 tablespoons freshly grated Parmesan cheese (optional)

1 tablespoon butter or margarine (optional)

IN a small bowl, mix cornmeal with 1 cup water. In a medium saucepan over high heat, combine remaining 21/2 cups water and salt and bring to a boil. Slowly pour cornmeal mixture into boiling water, stirring occasionally. Reduce heat to low and simmer, uncovered, stirring constantly, until cornmeal mixture is thick and smooth, about 3 minutes. Remove from heat. If desired, stir in Parmesan cheese and butter. Serve in a bowl as a side dish.

TO BAKE: Preheat oven to 350°F. Turn Basic Polenta into a 71/2-by-113/4-inch glass baking dish lightly coated with cooking spray or oil. Sprinkle with grated cheese or top with tomato sauce, if desired. Bake, uncovered, until firm, about 20 minutes. Let stand 5 minutes. Then cut into squares and serve immediately.

TO FRY OR GRILL: Turn Basic Polenta into a 71/2-by-113/4-inch glass baking dish lightly coated with cooking spray or oil. Cover and chill several hours until firm. Cut chilled polenta into 2-by-3-inch pieces.

TO FRY: In a large, nonstick skillet over medium heat, cook polenta in 2 to 3 tablespoons butter until golden and crisp, 5 to 6 minutes on each side.

TO GRILL: Brush grill well with vegetable oil and grill until warm and grill marks are visible, 6 to 8 minutes on each side.

MAKES ABOUT 31/2 CUPS

NOTE: For additional flavor, substitute Rich Chicken Stock or canned low-sodium chicken broth for water.

nonfat yogurt cheese

For a creamy pasta dish without the calories, try mixiny this sauce with your favorite pasta. You’ll need to make it ahead.

2 cups nonfat plain yogurt (made without gelatin)

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

PLACE yogurt in a sieve lined with cheesecloth or a coffee filter. Suspend over a deep bowl, cover tightly with plastic wrap, and refrigerate 12 hours, or overnight. Discard liquid in the bottom of the bowl. Mix in herbs. Use immediately or store in an airtight container up to 1 week.

MAKES ABOUT 2 CUPS

HOMEMADE STOCKS OR BROTH

Homemade stocks provide the richest flavor. They are convenient to have on hand in the freezer.

When making stock, use fresh ingredients, not leftovers. After the stock is made, you can intensify the flavor by boiling it until the desired concentration is achieved. If you’re short of time and don’t have any stock in storage, use canned fat-free, low-sodium regular strength broth.

fish stock

Bottled clam juice may be substituted for fish stock if you do not want to make your own.

2 pounds fish bones and trimmings

1 celery stalk, sliced

1 yellow onion, sliced

1 clove garlic, unpeeled

8 cups cold water

1 cup dry white wine

1 tablespoon fresh lemon juice

1 teaspoon salt

1 teaspoon peppercorns

1/2 teaspoon dried thyme

4 sprigs fresh parsley

1 bay leaf

RINSE fish bones and trimmings. In a large Dutch oven over high heat, bring all ingredients to a boil. Skim off foam. Reduce heat to medium-low or low and simmer, covered, about 30 minutes. Strain through a sieve lined with cheesecloth or a very fine sieve. Discard solids. Use immediately or freeze in airtight containers up to 3 months.

MAKES ABOUT 8 CUPS

beef stock

Roasting the bones in the oven makes a richer and browner stock. This step is optional, however.

21/2 to 3 pounds meaty beef bones

1 carrot, cut into chunks

1 celery stalk, cut into chunks

1 onion, quartered

2 cloves garlic, halved

6 peppercorns

3 whole cloves

3 sprigs fresh parsley

1 bay leaf

8 cups water

PREHEAT oven to 400°F. Place bones in a roasting pan and brown about 30 minutes. Transfer to a large stockpot, add remaining ingredients, and bring to a boil over high heat. Skim foam from broth, reduce heat to low, and simmer, covered, about 3 hours. Remove bones.

STRAIN broth through a sieve lined with a double thickness of cheesecloth or a very fine sieve. Discard solids. Degrease with a fat separator or cover and refrigerate overnight. Remove layer of fat that forms on the top and discard. Use immediately or freeze in airtight containers for future use. Will keep in refrigerator for 3 or 4 days, and up to 3 months in the freezer.

MAKES ABOUT 8 CUPS

rich chicken stock

To make chicken stock, save up the raw boney parts that you don’t cook with and freeze until you have about 3 pounds, or use a whole chicken.

1 yellow onion, quartered

2 celery stalks, cut into chunks

2 carrots, cut into chunks

One 2½ to 3 pound chicken, or 3 pounds chicken parts (backs, wings, necks, and giblets; do not use the liver, which will make the broth cloudy)

8 cups water

4 cloves garlic, unpeeled

1 teaspoon salt

1 bay leaf

10 peppercorns

3 sprigs fresh parsley

1/2 teaspoon dried thyme

PLACE all the ingredients except thyme in a large stockpot. Bring to a boil over high heat. Skim off foam. Add thyme, reduce heat to low, and simmer, partially covered, about 1 hour. Pour stock through a sieve lined with a double thickness of cheesecloth or a very fine sieve. Discard solids. (Chicken meat may be saved for another use, if desired.) Degrease stock with a fat separator or store, covered, in the refrigerator overnight. Remove layer of fat that forms on the top and discard. Use within 2 to 3 days or freeze in airtight containers up to 3 months.

MAKES ABOUT 8 CUPS

vegetable stock

Vegetable stock is great to have on hand for vegetarian dishes and soups.

3 yellow onions, quartered

6 carrots, cut into chunks

2 parsnips, cut into chunks

2 celery stalks, cut into chunks

3 cabbage leaves, cut up

1 red bell pepper, seeded, and coarsely chopped

2 bay leaves

1 clove garlic, chopped

6 peppercorns

2 whole cloves

8 cups water

1 teaspoon fresh thyme leaves

6 sprigs fresh parsley

Salt to taste

PLACE all ingredients in a large stockpot over high heat. Bring to a boil and skim off gray foam. Reduce heat and simmer, uncovered, about 1 hour. Strain through sieve lined with a double thickness of cheese cloth or a very fine sieve. Discard solids and add salt. Use immediately or freeze in air tight containers for future use. Will keep in refrigerator for 3 or 4 days, and up to 3 months in the freezer.

MAKES ABOUT 8 CUPS