Lamb Ravioli with Veg & Balsamic Reduction
Ah, the midnight posting. How I’ve missed you.
I bailed on both my invitations to do something fun and exciting tonight, after a mild panic over what to make for dinner in time to do both. I was about to resort to something along the lines of oatmeal or smoothies when my next-door neighbour/friend popped in the back door with a bag of something. He’s a chef – the bag, as I hoped, held lamb ravioli, colourful chopped veg and a container of balsamic reduction. Dinner.
I thought I still didn’t have time. When he left I put it in the fridge, thinking I’d make it tomorrow.
My neighbour has just launched The Passionate Plate, which is like one of those meal assembly places but you don’t have to actually go anywhere or assemble anything; all you do is go online and order, and a chef prepares it all and delivers it to your door. Pizza is so last week.
To elaborate: Tender Lamb shoulder braised in red wine, mixed with tangy goat cheese and wrapped in hand made pasta dough. Served with a rich reduction of aged balsamic vinegar and herb-infused beef broth. I boiled some water, threw the ravioli in and as it cooked, gave the finely chopped veg a quick turn in a hot pan, poured over the sauce, as I drained the pasta the sauce bubbled down until it was thick enough to drag a spoon through and leave a trail (this took about a minute), and poured it overtop. (I did this backwards: the package instructed I put the sauce down first and top it with pasta and cheese; it likely would have looked more cheffy and properly plated this way.) It was very tasty, and was finished in under 10 minutes. Ten! There’s convenience food and there’s real fast food – Hamburger Helper will put you back half an hour, and trust me, you’ll be worse for it.
Plus, with near-ready meals like this, you can have people over and pull off a relatively fancy (and fresh) dinner in next to no time, for not much more than buying the ingredients and assembling them yourself. And less than ordering pizza. Or on crazy weeks, have dinner delivered to your door for the week to pull out and finish when you get home from work. OK, now I am coming across as an infomercial. At least I’m not plugging the Thighmaster.
One Year Ago: Curly Gaspetti with Bison Meatballs
March 06 2009 11:03 pm | leftovers
Charlene on 06 Mar 2009 at 11:41 pm #
Hi Julie! I’m a fairly new reader but I have such a love for casseroles (the trashier the better) that I had to chime in. Back when I lived in Alabama, I loved a casserole that went by all sorts of names, most often “Poppy Seed Chicken.” The first time I tasted it, I thought it was pure ambrosia, then I found out what was in it: 1 shredded chicken, 2 cans of cream of chicken soup, and a container of sour cream, topped with a few spoonfuls of poppyseeds, a sleeve of crushed Ritz crackers, and a full stick of melted butter. That ingredient list almost stopped me mid-swallow. Since moving back to Canada, I’ve been experimenting with a from-scratch version that’s also delicious!
Dorothy on 07 Mar 2009 at 5:18 am #
Hi Julie!Favorite casseroles made me think of this one that I haven’t made in a long time.It’s called Chicken Creole. Dredge in seasoned flour one cut up chicken or chicken pieces of your choice(about 3 lbs.). Brown them in canola oil and place in large Corningware casserole. Drain a 14 oz tin of chopped tomatoes and save the juice. Combine tomatoes, 1 chopped onion, 1 minced garlic clove, 4 carrots sliced, 3 whole cloves (don’t leave these out!) 1/2 tsp pepper, 1 tsp salt in a large bowl. Add enpough boiling water to the tomato juice to make 3 cups liquid and pour over vegetables and mix. Pour this over the chicken in the casserole. Sprinkle 1 cup of short grain brown rice evenly over all. Cover it and bake at 350 for 1 1/2 to 2 hours. Serve with a green salad. It’s great.
Mary Ann on 07 Mar 2009 at 7:08 am #
I’ve wracked my brain to come up with a more original response but my favourite casserole has to be the humble tuna casserole. Since cream of mushroom soup tops my list of least favourite foods at #1, I always make my own white sauce (bechamel) to coat the macaroni, tuna and peas. The trick to a quick white sauce is to warm the milk before you add it to the roux; it thickens up right away. I add a pinch of Paprika and dry mustard to flavour. This is also a great base for macaroni and cheese.
PattyCake on 07 Mar 2009 at 7:39 am #
I love almost any meal that comes out of the oven, especially if it provides leftovers that can be heated up the next day. Last night I made this casserole for the first time. It has the potential to become a “favourite” as it got good reviews. It’s kind of a deconstructed cabbage roll recipe. You can find the recipe (Really Lazy Cabbage Rolls) at
http://www.atcoblueflamekitchen.com/
Elaine on 07 Mar 2009 at 7:43 am #
Please don’t count me during the Corningware giveaway (I got married recently and have a new set) but I wanted to throw my two cents in this casserole discussion.
My favorite is vegetable–and a bit of chicken, if I have some–pot pie casserole.
A bunch of veggies, sauteed, then a roux base with a little milk and veggie stock, all dumped into a lasagna pan and covered with pastry dough, a few sheets of filo, or some herby biscuits.
So, yeah, I guess it’s just pot pie without the bottom crust. But I make it in a casserole dish, so it must count a little!
Carol on 07 Mar 2009 at 8:23 am #
My favourite (and my daughter’s favourite) casserole is a homemade mac and cheese with brocolli and chicken strips. I fry the chicken strips while the pasta is cooking. I throw the broccoli in the pasta water for the last two minutes. Drain it and put it in the casserole topping it with the chicken. Then I make a bechamel sauce (butter, flour & milk) to which I add about a cup of whatever cheese I have on hand. Pour the sauce over the casserole and top with another 1-1/2 cups of cheese. Buttered breadcrumbs tops the whole thing. bake for about 1/2 an hour. It’s the best!
margaret on 07 Mar 2009 at 8:28 am #
I don’t make a lot of casseroles because my kids won’t eat anything mixed together! I do, however, have many other uses for Corningware. The best casserole I’ve had in a while was made with sausage, sweet potato, and apple.
Katharine on 07 Mar 2009 at 8:31 am #
Schwartie’s hashbrown casserole. MMMmmmmm mmm mmmmmmm!! I can hear my arteries clogging right now. (slurp slurp) It is from Best of Bridge, but I’m not sure which book because the recipe has been photocopied 500 times! I’ll make it sometime for you. BTW, I LOVE Corningware. Have I told you that I LOVE Corningware????
supersu on 07 Mar 2009 at 8:50 am #
ooooo….lovely white corningwear!
my fav caserole is a curry chicken dish.
stir fry couple of granny smith apples and onions with some oil and curry powder…..dump in a tin of cream of mush soup and one tin-full of milk
chicken thighs in (beautiful white corning casserole dish), sprinkle with paprika and dump mushroom soup concoction over the top
bake ot low heat for couple of hours….all flavor s meld and the meat is so so tender…..is is the most delish and easy thing ever!!!! and the house smells divine!!!
thanks as always for your posts….much appreciated
Heather on 07 Mar 2009 at 9:13 am #
oooh the Passionate Plate looks fantastic! Too bad I don’t live in Calgary (I live in Edmonton). Those prices are really reasonable too. And the prices look reasonable too.
Angie on 07 Mar 2009 at 9:13 am #
I have to put in a plug for what my family calls “Chicken Broccoli Casserole”, but if I serve it to company I revert to the Best of Bridge name of “Classy Chicken.” I’m sure that half the world has tried this at least once!! It is cooked, cubed chicken breasts set on top of broccoli and covered in a sauce that is made with a tin (yes, a tin Julie, not a can!) of cream of chicken soup mixed with some mayo, lemon juice, and curry powder. My family likes some parsley, too. You top the whole thing with cheese and bake. Voila! Very classy, don’t you think? My son, who is 9, says this is his favorite dinner, served with brown rice. My daughter, who is 11, hates broccoli and rice, so she picks out the chicken and finds something from the fridge to go with it! Can’t ever please everyone – at least not at the same time!
Love your blog Julie!! Have been a reader almost since the beginning, so I’m happy you’re continuing on with it. I’m attempting the Chocolate Valentino cake today for my husband’s birthday… wish me luck!
Elizabeth L. on 07 Mar 2009 at 9:14 am #
Hi Julie,
My favourite casserole is a bumped-up version of my mother’s chicken and rice casserole. First, sear the seasoned chicken in a frying pan and place in the casserole. Add sliced onions, chopped garlic, cauliflower florets and a can of cherry tomatoes (the Italian President’s Choice/Splendido one from Superstore has amazing flavour). Combine about 1/2 cup olive oil with 2 T. of smoked paprika and pour over the whole lot, Mix well, then bake for 30-45 minutes at 425, depending on what sort of chicken you have. You can also use the slow cooker.
This modification was a result of the low-carb craze a while back, but it is so good that I make it simply for the taste. Rice instead of the cauliflower would be great, of course. For that, my mom would use any can of soup she could get her hands on, and water, for the rice.
Linda on 07 Mar 2009 at 10:27 am #
Here is a standby – scalloped corn casserole
Ingredients:
• 4 tablespoons butter or margarine
• 2 tablespoons flour
• 1 cup liquid (use liquid drained from corn plus light cream or evaporated milk)
• 1 teaspoon salt
• 1/8th teaspoon pepper
• 2 beaten eggs
• 1 12-ounce can whole kernel corn, drained
• 1 tablespoon chopped pimiento or thinly chopped red pepper
• 1/2 cup of dry breadcrumbs
• Paprika
Directions:
Melt two tablespoons of butter. Blend in flour. Gradually add liquid and cook until thickened, stirring constantly.
Season with salt and pepper.
Remove from heat and slowly add beaten eggs, stirring constantly. Mix in corn and pimiento.
Turn into greased casserole.
Combine crumbs with two tablespoons melted butter and sprinkle over top. Add a sprinkling of paprika. Set in shallow pan of water. Bake in moderate oven
(35o degrees F.) 45-50 minutes. Serves 4 or 5.
Ellen on 07 Mar 2009 at 10:39 am #
my favorite casserole is whatever one my momma is making for me. she’s the casserole queen!
Jenn on 07 Mar 2009 at 12:25 pm #
Schwartie’s Potatoes! We don’t have it very often (it’s not too healthy), so it’s always a major event when we do. My 4 year old loves it and asks for it on a regular basis.
Erica B. on 07 Mar 2009 at 12:51 pm #
Tuna/chicken casserole is the standard in our house:
- Roux based cheese sauce (2T butter, 2T flour, 1c. 1% Milk, s&p and dry mustard, plus 1/4-1/2 cup medium cheddar or whatever sharp melty cheese is on hand),
- about 3 cups cooked w/w pasta (rotini or elbow macaroni)
- peas or chopped spinach for colour,
- 1c. (or 1 tin) of tuna/leftover shredded chicken breast.
Topping: 1-1&1/2 cups crushed cheerios mixed with 1T melted butter. (place cheerios in a ziploc, press out the air and crush with a rolling pin)
Mix together the cheese sauce, chicken or tuna, veggies and pasta in a round (medium size) casserole dish. Smooth it out and top with crushed cheerios mixture. Bake at 350F til bubbly about 30min.
Now because I have three kids with very different palates I sometimes make mini versions in 4 inch ramekins, these take maybe 15-20 min in the oven/ toaster oven. Some mini versions include veggie chili mac & cheese, plain ol’ baked mac ‘n cheese, and the tuna one with red pepper since I have two who won’t eat anything green except cucumbers.
Cheryl on 07 Mar 2009 at 1:03 pm #
Hubby cooks a mean tuna casserole. Hell, I’m happy I’m not the one cooking. That being said, it is my fave. Oh, and his family’s Spanish Rice – ground beef, tomatoes, rice, carmelized onions, and loads of garlic and oregano.
Sherry on 07 Mar 2009 at 2:24 pm #
My new favorite comes from the March 09 Family Circle. It is a Spinach and Chicken Pie. I sauteed an onion, ground chicken and then I added spinach, nutmeg, red pepper flakes, feta cheese, oregano and eggs. I put in in a pan and layered phyllo on top. Baked at 375 for 45 minutes. It was very yummy!
Theresa on 07 Mar 2009 at 3:08 pm #
My vote is for the good old standby mac and cheese with bacon or ham of course, with lots of cheese, and something crunchy on top (my fave is crushed corn chips).
The perfect comfort food. Love your site-it’s my favourite food blog.
Anonymous on 07 Mar 2009 at 3:15 pm #
I’m a big fan of the classic tuna casserole, made with cream of celery soup and macaroni. Though now that I’ve read the comments I might have to try Erica’s recipe (totally curious about the crushed Cheerios).
Also, the Passionate Plate menu looks fabulous! Yum.
Elizabeth on 07 Mar 2009 at 3:51 pm #
I’ve been wondering if a service like this exists in Montreal! If anyone has info please reply as this would be a wonderful balance of take-out without so much of the guilt for me when I’m looking for something other than greasy pizza!
Thanks
Natalie B on 07 Mar 2009 at 4:55 pm #
gotta love the tuna casserole – that was a yummy treat when I was a kid. two boxes of kraft dinner, one tin of cream of mushroom soup, one tin of tuna fish, mix it all together and top it off with crushed chips! (yes, actual potato chips sprinkle on top) yum! I love Corningware as well… in my opinion, pretty much the best wedding gift you can give anyone!
Kate on 07 Mar 2009 at 4:57 pm #
Baked ziti with spicy pepperoni, lots of veggies and super hot spaghetti sauce. I’m a sucker for pain, even in my comfort food. Also, covered with mozzarella and parmesan, obviously.
Margaret on 07 Mar 2009 at 5:44 pm #
Pork chop casserole is one I make in my deep dish Corning casserole pan. With rice on the bottom, chops on top, each chop is coverered with a slices of onion, rings of green pepper and a tomato slice. Salt pepper and thyme for seasonings. 1 tin of consomme is poured over everything. The rice is so yummy.
Speaking of the old Corning Wear, my mom had a double boiler, that came with removeable handles. Wish I had the set, as I’ve never seen them anywhere!
Natalie (Michigan) on 07 Mar 2009 at 6:05 pm #
Growing up in Minnesota, we had many a “hotdish.” I have strayed from the tin of soup…. but the below has a new twist.
Aviva Goldfarb, author of The Six O’Clock Scramble Cookbook has a great tuna casserole, “Not-your-mother’s tuna casserole.” She adds green pepper, tomatoes, black beans, tomato soup, salsa and cheddar cheese. It is very good.
Julie, I think you and Aviva could be friends. She also has a neat website/service where she sends subscribers meals for a week and a shopping list. Although I shouldn’t give you that idea since I come to you instead for free! Plus you GIVE things away. You are just what is needed in time of a recession
Natalie (Michigan) on 07 Mar 2009 at 6:13 pm #
sorry one more thing…. we went to a fancy pants restaurant for dessert tonight and I had the peanut butter mousse with bacon. I thought of the peanut brittle you make. I had never tried the combo and it was really good. My husband had to laugh because even when we aren’t at home, your name comes up….
piccola on 07 Mar 2009 at 7:01 pm #
My mom’s zucchini-rice casserole, from Martha Rose Shulman: cooked brown rice mixed with grated zucchini, parmesan cheese and an egg. Pour into a casserole dish, top with bread crumbs and more parmesan, bake until set and crispy. Yum!
Simone on 07 Mar 2009 at 7:09 pm #
My favourite casserole is ‘Macaroni and Cheese Lite’ from the Mollie Katzen Moosewood cookbook. It’s got cabbage, mushrooms, onion and spinach, and the ‘cheese’ part is cottage cheese and grated cheddar (with yogurt or buttermilk instead of a traditional white sauce). We think it’s pretty awesome macaroni.
thepinkpeppercorn on 07 Mar 2009 at 7:40 pm #
mmm! Delicious – as always
Casseroles – I’ve got a lot of corning ware. I tend to like things that can go between the microwave, and the oven. I prefer it when the handle doesn’t get hot in the microwaver – oh. and comes with a useful lid.
Donna on 07 Mar 2009 at 7:42 pm #
I like to make Pasticcio (Greek Lasagna) from my “Healthy
Choices” cookbook. Bottom layer is macaroni, eggs, and parmesan cheese. Filling is cooked ground beef, mushrooms, onion, tomato sauce, spices.(garlic, oregano, basil, cinnamon, salt & pepper. top layer is a white sauce with eggs and more parmesan cheese. Baked about 40 min. Homemade mac and cheese is really popular here too.
I love corningware, but have a good supply, so if my number comes up- pick again.
supersu on 08 Mar 2009 at 6:43 am #
julie,
just noticed the ‘one year ago’ feature!
love love love it
su
joanna goddard on 08 Mar 2009 at 6:44 am #
this looks AMAZING!
Kate on 08 Mar 2009 at 7:55 am #
Anna Thomas has an amazing Greek Pasta Casserole in The New Vegetarian Epicure. It is eggplant, peppers, ripe tomatoes, onions, garlic, sun-dried tomatoes, dry red wine, oregano, shell pasta and feta cheese. Makes a casserole to feed 16 people, but less have been known to polish it off. It keeps in fridge so it can be made ahead when entertaining. Pop on a salad and good bread and red wine. The recipe is easily cut in half for our family. Of course the Corning Ware would be a great way to freeze one and eat one.
DJ on 08 Mar 2009 at 8:48 am #
I am not a huge casserole fan. I think I had a few too many as a child?! I use my slow cooker alot instead. After reading all of the recipes above however, I think I am ready to try some casseroles again…therefore some new corningware would be great!
mmac on 08 Mar 2009 at 9:02 am #
Casseroles are a guilty pleasure. I love any combo of cheese, carbs, vegs and some protein bound together with a tin of something or a made-from-scratch sauce. A few years ago a friend had a “memories of our mothers’ cooking” brunch that featured things like tuna casserole and peanut butter squares with coloured mini marshmallows. It was a great time!
Love the “One Year Ago” link, Julie. Great idea.
twomittens on 08 Mar 2009 at 9:37 am #
I love a yummy casserole. I especially enjoy how you throw some simple stuff in a dish and pop it in the oven and the end result is somehow better than you would expect. Tuna is my classic, but now I’m thinking, what else could I throw together??
The crispy bits on top are the best!
Andrew McDonald on 08 Mar 2009 at 9:39 am #
A favourite cassarole from my childhood in the sixties was something Mom called ‘Shipwreck’. It was layered with potatoes, carrots, celery then rice (for all the little people) and a tin of tomato soup on top to add the right touch of gore. We always got a giggle out of the name and it always felt a bit against the rules to eat such a thing at family dinner.
Anne on 08 Mar 2009 at 9:49 am #
A version of shepards pie with ground beef, a tin of corn, hunts italian tomatoe sauce, green onion topped with garlic mashed potatoes and cheddar cheese
Simple and the only cassarole my son would ever eat
PS thanks Julie for the cheesecake recipe my daughter requested cheesecake for her 16th birthday and it was a hit!!! Best one I have ever made
lovetocook on 08 Mar 2009 at 9:57 am #
Our favourite this winter is Jamie Oliver’s Steak and Guinness Pie, saved from your site somewhere. It’s a definite make-ahead, the (optional) puff pastry on top turns it into an impressive company/celebration dish. Make a big double recipe and freeze (pick up a top round or sirloin roast on sale and chunk it up – no fat). Bring on the Corningware!
Jan on 08 Mar 2009 at 10:55 am #
My husband loves a ham, onion, cream corn mixture with mashed potatoes on top. The rest of us prefer tuna noodle casserole.
glenda on 08 Mar 2009 at 1:37 pm #
The classic chicken/broccoli casserole(with a ‘tin’ of mushroom soup, mayo,- stretched with my own white sauce – lemon juice, crumbly cheese topping) is the hands down favorite for our family. SO delish!
And I really NEED that corningware! My 30 year old variety is literally falling apart piece by piece every time I pull it out. So here’s hoping!
Heather on 08 Mar 2009 at 5:07 pm #
My all-time favourite casserole is the baked macaroni and cheese with breadcrumb topping from the Joy of Cooking. Sometimes I throw in some of my home-canned tomatoes, or broccoli florets, or both. That makes kinda healthy. I also make it with whole-wheat macaroni.
Amy on 08 Mar 2009 at 5:56 pm #
Favourite casserole..hmmm. Does lasagna count? And my favourite recipe is actually the Best of Bridge recipe.
Anonymous on 08 Mar 2009 at 10:28 pm #
My favorite casserole recipe is from Ina Garten’s “Barefoot Contessa Family Style” cookbook – Mac and Cheese. Her version has a layer of tomatoes and breadcrumbs on top, which cuts the richness of the cheese and pasta. Yummy!
Rose on 08 Mar 2009 at 10:42 pm #
Our favourite casserole type dish is a tex-mex turkey lasagna. Layer tortillas with a mix of cottage cheese, parmesan cheese and egg and a layer of ground turkey,niblets corn, salsa and chili powder. Finish the layers with the ground meat and sprinkle cheddar cheese on top. It needs to cook for about forty minutes and is best made several hours ahead at least so it’ll slice up perfectly. It’s a treat!
Rose
Natalie on 09 Mar 2009 at 4:53 am #
There is a new casserole that I have discovered that I love for using up leftover chicken/turkey. Well, it’s new to me! One “tin” of turkey/chicken gravy, one “tin” of cream of whatever soup, chopped leftover, or fresh veggies (I sometimes use a small bag of frozen veggies), leftover cooked chicken/turkey. Mix it all together and put into a casserole dish. Then top it with refrigerated bread dough (Pillsbury crescent rolls) in a pretty cross-hatch design. Bake it up until the bread dough is nice and golden brown. A great way to use up leftovers with stuff you already keep in stock in your pantry. Enjoy!
Barb on 09 Mar 2009 at 7:05 am #
I love one pot meals and casseroles fall nicely into that category. My ususals have all been mentioned already but a newer one that has been shared with a few people who liked it is chunks of chicken, asparagus, sweet potato, zest and juice of a lemon with a tin of whatever “cream of” soup you prefer. Very nice.
Sue (London) on 09 Mar 2009 at 8:35 am #
I LOVE CASSEROLE of any kind. Any meal in one pot works for me. Sadly I’m the only one in my house that feels that way so I rarely make casserole. My favourite was one my Mom made. Hamburger casserole and I think she opened multiple cans for that. For sure she used spaghetti & sauce in a can. It sure was delicious! I’m sure it had no good nutritional value though!!
Haruko on 09 Mar 2009 at 7:46 pm #
I love casseroles in the winter. It not only smells nice as it cooks but it helps warm up the house when it is freezing outside. One of my family’s favorite meals is Shepherd’s Pie using a mix of yam and potato. We also use veggie ground instead of ground beef. We mostly use the Joy of Cooking as reference.
JulieVR on 09 Mar 2009 at 7:47 pm #
Hilarious! As I read this I’m making a lamb shepherd’s pie with sweet potato – for the CBC tomorrow morning.
RMB on 10 Mar 2009 at 6:40 am #
This is a great casserole for a crowd and I had a ton of requests for the recipe. From Best of Bridge Enjoy!
Chicken ‘N Noodle Casserole Extraordinaire – basically tins of soup (although they refer to them as cans!), chicken, mushrooms.
Charmian Christie on 13 Mar 2009 at 7:59 am #
I love stews more than casseroles, especially if they have ethnic roots. I guess I had too many sodium-laden casseroles when I was a broke student.
But stews… ah….