…because some thoughts are worth remembering
Some techniques improve a dish. Others “kick it up a notch”. When you create a browned crust on a casserole dish, it’s no longer a casserole (which tends to have that “I put everything left over in the refrigerator” casual meal sound) but a gratin (which says “I’m ready for the guests to arrive”). But you might not have cream sauces handy, whether it’s alfredo sauce from a package or béchamel made from scratch. Breadcrumbs dotted with melted butter can quickly dress up the top without the sauce, but for some reason I prefer the cheese sauces that bubble up and brown because overshooting it a few minutes more isn’t going to burn the top as quickly as the breadcrumbs and the dark spots on the cheese sauces can be yummy.
Here are two quick hacks:
Whomp! You cleaned out the refrigerator of some left over veggies and you can have a friend over…because life is too short to have crappy food, and we should maximize our time with friends.
Photo: Another type of crust that makes life better… deep dish pizza from Little Star Pizza in San Francisco, California.