Comfort food has gotten a bad rap these days. With so many restaurants serving mashed potatoes, why eat at Grandma’s house? I like to eat at restaurants to experience foods I can't get at home (Auriga, Levain, Solera, etc., etc), won’t cook at home (the calamari at JP’s), or would rather not cook at home (Dungeness crab with five spices at Shuang Cheng). Sometimes it’s for convenience's sake because it would take me hours to do and we have no recourse for what’s not consumed that night (sushi for example, so we head to Nami or the downtown St. Paul Fuji-ya). Ultimately we eat simple, easy foods at home, often using leftovers in new and interesting ways. This classic casserole is one my wife reminded me of last week, and it makes for a great Sunday supper. But don’t wait till then to try it!

SKILLS USED:

Blanching