I love a good casserole and my (British) parents made them all the time when I was growing up. But it's now become very complicated because the word means something completely different in US English. So I can never tell my American husband I'm making a casserole or he'll have '90s mid-Western PTSD! 😂
They do, and lots of people love them, but they're a very different beast. A classic mid-western casserole seems to involve frozen veg (like tater tots), cans of creamy soup, and perhaps cornflakes on top for crispiness. So when I say to my husband, "shall we have a casserole for dinner?" he thinks I've lost my mind! I've found a solution, however; now I just give them all a fancy name. So I'll say, "shall we have coq au vin or chicken cacciatore for dinner?" and then he thinks it's a great idea 😂
Not from a book, but I have a much-splattered slow cooked beef casserole recipe on a scrappy piece of paper I keep in a plastic wallet. It has my late Dad’s notes and tips written on it and is very precious ❤️
My favourite cookbook (The Eagle): those first edition copies rather rare, and how wonderful for it to find a new home after Charles. That title has always been one of my very favourite phrases to characterise the sort of food I love. Good old Fay Maschler!
Most winter Fridays, my mother, who made her life easier by cooking by rote, made lamb stew. I loved it. Just neck of lamb, carrots, onions. I think bunged in together and simmered for some time.
I am not allowed this now, by a husband who decrees neck of lamb is horribly fatty and not to be had.
I think that (and the taste of the lamb) was what we loved about it.
I have another, very full on and ingredient rich recipe for a lamb stew (perhaps we should call it a casserole? It’s posher than my mother’s). The reasons I love it are a) because it tastes great and b) because you don’t brown the meat.
Great article Fiona, I recall days when Hungarian Goulash sounded so exotic, not a great deal of smoked paprika around in those days either, no picante or dolce in sight!
It was however a super dish which my then, small daughters, described as ‘Garian goulash’
Plus of course boeuf bourguignon, or Carbonnade of Beef with its’ baguette and mustard topping, all very fancy in the 1970’s.
Also used to make Gypsy Casserole, cheap ingredients included belly pork, macaroni, tomato puree, onions & I recall paprika, which my children loved but not my ‘fat phobic’ husband. I blame his mother! (Who is a very lovely lady, approaching 93 this month and still living independently in her detached bungalow but was never an adventurous cook)
Halcyon days and recipes.
Thank you for the pertinent reminder Fiona, I will explore these recipes again! ❤️
Your call to “revisit well-loved cookbooks” reminds you of the joy in old favourites. The recommendations and insights are as comforting as the dishes themselves, and I’m eager to try your West Country chicken casserole! Thank you for sharing this cosy collection of ideas. My grandma and I used to use an old cookbook when we baked together, and just holding it brings back so many memories; it's a great piece.
Casseroles and stews have most definitely not gone out of fashion here in northern Italy and there are quite few rib sticking recipes, especially from the high Alps regions in Aosta and Tentino. I knew late autumn had arrived when I could smell my neighbours' casseroles in the courtyard!
We have a friend who hunts wild boar in our region. (We call him Bob the boar|) He recently gave me a haunch. I marinaded it for 48 hours and cooked it for about 3, in wine and added mushrooms. Was melt in your mouth! And no factory farming! Don't have a recipe book to attach it to. Just did what Bob and another firend suggested adding orange peel, cloves and juniper berries to the usual carrot, leak, celery, onion mirepoix, oh and wild thyme and rosemary from the garrigue, that the boar itself may have feasted on!
Keith Floyd’s Daube was always a standout for me , cooked in typical Floyd fashion . Still one of the great TV cooks
He really was, wasn't he? Huge fun
I love a good casserole and my (British) parents made them all the time when I was growing up. But it's now become very complicated because the word means something completely different in US English. So I can never tell my American husband I'm making a casserole or he'll have '90s mid-Western PTSD! 😂
So what's the problem with casseroles in the US? Thought they had them as Thanksgiving sides?
They do, and lots of people love them, but they're a very different beast. A classic mid-western casserole seems to involve frozen veg (like tater tots), cans of creamy soup, and perhaps cornflakes on top for crispiness. So when I say to my husband, "shall we have a casserole for dinner?" he thinks I've lost my mind! I've found a solution, however; now I just give them all a fancy name. So I'll say, "shall we have coq au vin or chicken cacciatore for dinner?" and then he thinks it's a great idea 😂
Not from a book, but I have a much-splattered slow cooked beef casserole recipe on a scrappy piece of paper I keep in a plastic wallet. It has my late Dad’s notes and tips written on it and is very precious ❤️
Oh that is the BEST kind of recipe to cook from. How lovely. Keep it safe!
I will indeed ❤️
Long slow cooking is also good for your gut health! Easier to digest. Just done a post on that.
Wow - a health bonus too! What more do you want?
Hugh F-W's spicy sausage and bean casserole is fabulous! It think it's from his family cookbook? On the spatterdness scale it is a 10 in this house.
THAT'S what we want. Will have to look that up!
It’s outstanding! Everybody loves it and super easy to make a vegetarian version too with extra beans. Top HFW stuff.
And no M&2V sniggering from your always serious Art Director and Designer on that other very fine book... ;)
Ha! All credit to the Absolute Press team for going ahead with that title - and Beyond Baked Beans
My favourite cookbook (The Eagle): those first edition copies rather rare, and how wonderful for it to find a new home after Charles. That title has always been one of my very favourite phrases to characterise the sort of food I love. Good old Fay Maschler!
I couldn't believe my luck getting hold of an original copy. Oddly I've never owned it.
Most winter Fridays, my mother, who made her life easier by cooking by rote, made lamb stew. I loved it. Just neck of lamb, carrots, onions. I think bunged in together and simmered for some time.
I am not allowed this now, by a husband who decrees neck of lamb is horribly fatty and not to be had.
I think that (and the taste of the lamb) was what we loved about it.
I love it too and the key is simply to make it the day before then spoon off the fat before you reheat it again!
I’ll try that!
Put it in the fridge and the fat will solidify on the top.
Yeah, I get that. Would you bother browning the meat? I’m sure my mother never bothered.
I usually do because it supposedly seals in the flavour and gives a nice texture. Whether it’s strictly necessary I’m not sure.
I have another, very full on and ingredient rich recipe for a lamb stew (perhaps we should call it a casserole? It’s posher than my mother’s). The reasons I love it are a) because it tastes great and b) because you don’t brown the meat.
But I’m that person who never blind bakes a tart.
Great article Fiona, I recall days when Hungarian Goulash sounded so exotic, not a great deal of smoked paprika around in those days either, no picante or dolce in sight!
It was however a super dish which my then, small daughters, described as ‘Garian goulash’
Plus of course boeuf bourguignon, or Carbonnade of Beef with its’ baguette and mustard topping, all very fancy in the 1970’s.
Also used to make Gypsy Casserole, cheap ingredients included belly pork, macaroni, tomato puree, onions & I recall paprika, which my children loved but not my ‘fat phobic’ husband. I blame his mother! (Who is a very lovely lady, approaching 93 this month and still living independently in her detached bungalow but was never an adventurous cook)
Halcyon days and recipes.
Thank you for the pertinent reminder Fiona, I will explore these recipes again! ❤️
Thanks, Pauline. Loving the sound of gypsy casserole particularly now I'm back in the chilly UK. Did that come from a particular book?
No, it was from a friend when we still lived in North Yorkshire.
I might still have the handwritten recipe.
Will take a look next week, then will make and post it on Instagram with the recipe and tag you. X
Brilliant! Look forward to seeing it!
Your call to “revisit well-loved cookbooks” reminds you of the joy in old favourites. The recommendations and insights are as comforting as the dishes themselves, and I’m eager to try your West Country chicken casserole! Thank you for sharing this cosy collection of ideas. My grandma and I used to use an old cookbook when we baked together, and just holding it brings back so many memories; it's a great piece.
So glad you enjoyed it!
Casseroles and stews have most definitely not gone out of fashion here in northern Italy and there are quite few rib sticking recipes, especially from the high Alps regions in Aosta and Tentino. I knew late autumn had arrived when I could smell my neighbours' casseroles in the courtyard!
We have a friend who hunts wild boar in our region. (We call him Bob the boar|) He recently gave me a haunch. I marinaded it for 48 hours and cooked it for about 3, in wine and added mushrooms. Was melt in your mouth! And no factory farming! Don't have a recipe book to attach it to. Just did what Bob and another firend suggested adding orange peel, cloves and juniper berries to the usual carrot, leak, celery, onion mirepoix, oh and wild thyme and rosemary from the garrigue, that the boar itself may have feasted on!
I’ve taken to using the slow cooker for casseroles and stews. Very easy to use and it gives terrific results.