Last night for dinner I made two dishes: one I’d been wanting to try, and one that I had made before. It turned out to be a kind of low art vs. high art, or I guess that’s cuisine, showdown.
The recipe that I had tried before is Mama Lo’s Broccoli Casserole, collected by Jane and Michael Stern – but I got it from How to Eat Supper. It’s kind of a broccoli strata, with eggs, chopped broccoli, melted butter, cheese and a bit of sugar – I always use less then the 3 TBLS called for – poured over torn up bread and baked. This was actually the first time I used fluffy white bread in this casserole; I have to say, it’s the best.
The recipe that I wanted to try, the high art entry, is a green bean slaw from 101 Cookbooks Heidi Swanson. It’s a recipe she created while living in Rome for three weeks, poking around in markets, taking pictures, using public transportation. As Heidi herself says, it’s a mishmash of ingredients, but they work – they do! The salad is a great combination of tastes and texture – but my sink was piled high with dishes by the time preparation was through. I didn’t have any “Moscato from Trani, Italy”, so I soaked my raisons in a mixture of sweet and dry Vermouth. If I make it again, I think I will leave out the croutons. Today I had about half of the leftover slaw for lunch with a boiled egg on top, and there’s still enough for lunch tomorrow with extra croutons, nuts and cheese.
- Slaw & broccoli casserole for dinner
- Jane and Michael Stern's broccoli casserole
- 101 Cookbooks Heidi's green bean slaw
