When the weather outside is frightful, nothing is more delightful than a large amount of tomato-y, cheesy, baked pasta. You may think that this requires dirtying many dishes—a pot for boiling, a pot for making sauce, and then a baking dish—but this is untrue. All you need to do is slow roast your pasta (in a single dish) in a bath of milk.
Tagged With cheese
Hello, and welcome back to Will It Casserole?, the column where I take your delicious concepts and re-imagine them as casserole creations. Today we are casseroling an iconic sandwich: The cheesesteak.
If I could only own one electric kitchen gadget, it would be an immersion blender. Mine sees near-constant use, making short work of everything from mayonnaise to lemon curd; it’s never met a lump it couldn’t smooth out. Still, I’d never have guessed that this trusty machine would solve my cacio e pepe woes for good.
Cheese is good way to upgrade a mediocre scramble — heck, it’s a good way to upgrade a mediocre anything — but it can also be used to elevate, rather than obscure. The following luscious creamy cheeses work much like a good backup singer; they accentuate the eggs while only pulling focus at choice moments.
Hello, and welcome back to Will It Casserole?, the column where I take delicious concepts and re-imagine them as tasty casserole creations. Today we’re taking one of my favourite courses — the cheese course — and turning into one hot dish.
There are burgers, and then there are burger-themed projects, and the Jucy Lucy — AKA Juicy Lucy or Juicy Luicy (which is how I spell it) — is quite the delicious project. Rather than melt the cheese on top of the burger patty, this meaty wonder holds a treasure trove of melted freedom cheese on the inside.
When it comes to burgers, I prefer to keep things simple. A thin, smashed patty; a good melty cheese; maybe a little onion, tomato and pickles. I don’t need fried eggs, avocado or super thick bacon. I am, however, very into the idea of cheese mayonnaise, which frankly streamlines my already simple burger even further.
Liquid smoke, an additive that imparts a charred wood flavour to food without using a smoker, has been dismissed as both "cheating" and "nasty" but, if used with a delicate hand, it can produce some tasty results.. I love liquid smoke in my apartment-approved, smoke-free, sous vide ribs, but it has other clever uses, none of which have anything to do with meat.
It's a pretty popular culinary opinion that everyone should own a cast iron pan, but I am of the opinion that everyone should also own a mini cast iron pan. Like its classic 30cm counterpart, the mini has a myriad of delicious uses from appetisers to dessert.
Hello, and welcome to Will It Casserole?, the column where I take your delicious concepts and re-imagine them as delicious casserole creations. Today we're taking one of my favourite sandwiches and transforming into a cheesy, ham-studded, layered piece of edible art.
With Valentine's Day just around the corner, it's time to start planning a fabulous spread for your significant other. Assuming they aren't lactose intolerant, a cheese platter is a pretty good way to go - but only if you don't skimp on quality. As luck would have it, the 2018 Australian Grand Dairy Awards have already done the hard work for you.
I am an equal opportunity macaroni eater. I like it baked. I like it made with a roux. I even like it out of the blue box. You may think the convenience of Kraft can't be beat, but you'd be wrong. This homemade recipe comes together in about 15 minutes, with only one pot (which you don't have to drain) and no roux.
Cheeseballs really live up to their name. Not only are they a literal ball of cheese, but there's something kind of charmingly corny about them. Like a tacky Christmas sweater, they're more class clown than class act - lovable, goofy and charmingly unpretentious. They're also infinitely adaptable, and insanely easy to make.