ROUSES_Holiday2018Magazine-FINAL.indd

CASSEROLES WHEN IT COMES TO MOST DISHES the finished product that pops out of the oven is almost always an improve- ment on the ingredients that went into it. Just think about a crusty hunk of French bread: One whiff of the loaf as it’s placed on the cooling rack, and you’re ready to sink your teeth into its crackly goodness. But would it be quite as exciting to eat a few spoonfuls of the flour that serves as the bread’s foundation, or the yeast that ensures it’s full of those deliciously chewy air bubbles? I seriously doubt it. by SARAH BAIRD

The same goes for the sweet side of things. The ingredients that — through time, science and a little bit of culinary magic — compose your favorite caramel frosting might seem appealing on their own, but unless you’re ready for folks to seri- ously worry about your health, both physical and mental, you shouldn’t be gobbling down sticks of butter or cups of sugar anytime soon. In the kitchen, the whole is (mostly) greater than the sum of its parts. Casseroles, though, are different. More often than not, even after being baked to gooey perfection, you can still taste — and differentiate between — the various pieces of the larger casserole puzzle. When Great-Aunt Jean plops her signature broccoli and cheese casserole down on the holiday table, you know you’ll be able to taste each element of the dish, together and apart: the comforting ooze of the cheese sauce, the healthy snap of the broccoli and the crunch of the bread- crumb topping. Casseroles offer us a

photo by ROMNEY CARUSO

way to appreciate ingredients both for what they are and what they’ve been able to build together. This kind of responsibility can also be a little bit hard on casserole ingredients. If a dish falls short or is downright bad — say, the tuna in your tuna noodle casserole has gone a little skunky — people know exactly where to place the blame. (Note: please do not serve skunky tuna.) But it also gives us the opportunity to celebrate the ingredients and what they bring to the table all those times when we’re able to find pleasure in their familiarity and warmth. So, ladies and gentlemen, I present the first ever Casserole Compo- nent Appreciation Awards, brought to you by my love of comfort foods — and what I’m assuming is yours, too.

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