I made a giant casserole from a new cookbook: "Hot Cheese: Over 50 Gooey, Oozy, Melty Recipes". Who could resist that? Anyway, it was a glorified hot dish; a creamy ground beef base with a tater tot lid and some sharp cheddar. You make your own bechamel, but it is otherwise pretty straighforward. Jason claimed to like it, but he had lots of ideas for improvement, like cooking the tots separately and adding them near the end of cooking, so they would stay crispy. I think that wasn't really the idea, but OK. Not sure I would bother making this again, as it is huge and not super flavorful.
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