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IF YOU LIKE MULTILAYERED MEALS --
THINK OOZY CASSEROLES AND LASAGNA --
WELL, THIS "WEEK IN A DAY" IS STACKED WITH THEM, LITERALLY.
I'M GONNA MAKE FIVE NIGHTS OF STACKED MEALS.
UP FIRST, POTATO, CAULIFLOWER, AND BROCCOLI CASSEROLE
WITH WELSH RAREBIT ON TOP.
AFTER THAT, A STACKED POLENTA AND MUSHROOM CASSEROLE --
DEEP AND EARTHY
WITH THE SWEETNESS OF THE POLENTA TO BALANCE.
TO TAKE US OVER THE MID-WEEK HUMP,
IT'S ONE OF MY GO-TO COMFORT FOODS --
SPINACH LASAGNA.
THEN I'M COMBINING SPICY LAYERS OF BEANS, BEEF, AND CHEESE
INTO A MEXICAN-STYLE TOSTACHO CASSEROLE.
AND TO FINISH UP THE WEEK,
ENJOY THANKSGIVING FLAVORS ANY DAY OF THE YEAR
WITH A TURKEY AND STUFFING CASSEROLE.
FIVE DISHES LAYERED WITH MANY OF THE THINGS YOU LOVE,
AND YOU CAN MAKE THEM ALL IN JUST ONE DAY.
-- Captions by VITAC --
Closed Captions provided by Scripps Networks, LLC.
HEY, GUYS.
I THINK YOU'RE GONNA FIND
THAT THIS "WEEK IN A DAY" REALLY STACKS UP.
ALL OF OUR DISHES, ALL FIVE NIGHTS,
A WHOLE WORK WEEK OF LAYERED DINNERS --
CASSEROLES, LASAGNAS --
MEALS THAT REALLY PRESENT WELL ON THE PLATE.
EVERYBODY GETS EXCITED ABOUT THESE TYPES OF CASSEROLES.
UP FIRST, THIS IS A DELICIOUS DISH,
ESPECIALLY IF YOU REMEMBER, LIKE I DO,
FROM BACK IN THE DAY -- WELSH RAREBIT,
THAT SPICY CHEESE SAUCE. MMM!
WE'RE GONNA MAKE A CASSEROLE OF MASHED POTATO AND PARSNIPS
WITH CAULIFLOWER AND BROCCOLI,
TOPPED WITH WELSH RAREBIT CHEESE SAUCE
AND HOMEMADE BIG, BUTTERY BREAD CRUMBS.
THEN THE NIGHT YOU SERVE, TO GET OUT OF MAKING A SALAD,
I PUT A LITTLE WATERCRESS AND CHOPPED TOMATO ON TOP OF THAT.
OKAY, DOWN HERE, I'VE GOT A COUPLE OF POUNDS OF POTATOES
AND A COUPLE OF LARGE PARSNIPS.
SALT UP MY WATER
AND POP A LID ON IT TO BRING IT UP TO A BOIL.
AS SOON AS IT COMES UP TO A BOIL, LID OFF.
IN THE CENTER POT, I'VE GOT JUST A LITTLE BIT OF WATER --
LIKE A QUARTER INCH OF WATER -- COMING UP TO A SIMMER.
TO THIS, I'M GOING TO ADD A WHOLE HEAD OF CAULIFLOWER.
WHAT I DO IS I JUST SORT OF HAVE AT THE GREENS
AT THE BASE OF THE CAULIFLOWER
SO I CAN SEE WHERE TO GET MY KNIFE IN THERE.
AND I JUST WORK AROUND THE CORE
WITH A NICE, SHARP SERRATED KNIFE.
THEN I TAKE THE WHOLE HEAD
AND JUST DROP IT DOWN INTO THE POT.
IN ADDITION TO THE CAULIFLOWER,
I HAVE ONE BUNDLE OF BROCCOLINI.
TRIM IT UP.
SAVE THE STEMS FOR VEGETABLE SOUP.
THROW YOUR FLORETS IN WITH THE BROCCOLI,
TRAP ALL THE STEAM IN THERE WITH A LID.
DONE.
OVER HERE, I HAVE ONE STICK OF BUTTER THAT I'VE MELTED UP.
I'M GONNA POUR A FEW TABLESPOONS OF THAT
DOWN OVER BIG HOMEMADE BREAD CRUMBS
SO THAT THEY'LL GET NICE AND BROWN IN THE OVEN.
GIVE THIS A LIGHT TOSS TO DISTRIBUTE THAT BUTTER.
TO THE REMAINDER OF THE BUTTER, I'M GONNA TURN THE HEAT UP
SO WE CAN START OUR WELSH RAREBIT SAUCE.
I'M GOING TO GRATE IN A COUPLE OF CLOVES OF GARLIC.
AND THEN WE'RE GONNA ADD IN SOME HOT SAUCE.
I LIKE A GENEROUS SPLASH.
YOU MIGHT WANT TO START WITH A FEW DROPS,
BUT I LIKE THINGS SPICY.
ABOUT A TABLESPOON OF WORCESTERSHIRE'S NEXT.
ABOUT A THIRD OF A PALMFUL OF DRY MUSTARD.
A LITTLE COARSE BLACK PEPPER.
WHISK THIS UP.
SPRINKLE IN A LITTLE FLOUR --
A COUPLE TABLESPOONS.
WHISK THAT UP.
ADD IN JUST ABOUT A TEASPOON OF LEMON JUICE.
ONE CUP OF PORTER BEER.
IT SHOULD BE ROOM TEMPERATURE.
DELICIOUS.
AND THEN YOU'RE GONNA ADD ABOUT ONE CUP OF BEEF STOCK, AS WELL.
AND NOW WE'RE GONNA LET THAT THICKEN UP.
I LOVE DRY MUSTARD,
AND I DON'T THINK MOST PEOPLE UNDERSTAND
HOW MUCH PUNCH IT CAN PACK.
I GO PRETTY HEAVY ON IT,
BUT YOU MIGHT WANT TO START WITH A LITTLE BIT,
AND GO UP FROM THERE.
SO, GUYS, WHEN YOUR SAUCE THICKENS UP
JUST TO COAT THE BACK OF YOUR SPOON OR SPATULA,
THEN YOU'RE READY TO STIR IN
TWO AND A HALF CUPS OF SUPER-SHARP YELLOW CHEDDAR.
ONCE THE CHEESE MELTS INTO YOUR RAREBIT SAUCE,
THIS IS DONE.
OUR POTATOES ARE OUT.
I PUT THEM RIGHT BACK IN THE HOT PAN WITH THE PARSNIPS.
OUR BROCCOLI AND CAULIFLOWER HAS STEAMED PERFECTLY.
I'M GONNA TURN THAT OFF, AS WELL.
OKEYDOKE.
LET'S BREAK UP THAT CAULIFLOWER A LITTLE BIT.
SEE, LOOK -- JUST SQUISH IT.
DONE.
FLORETS.
DOWN HERE, POTATOES AND PARSNIPS --
WE'RE GOING TO MASH THEM UP
WITH FOUR OUNCES, OR HALF A BRICK,
OF SOFTENED CREAM CHEESE.
SALT AND PEPPER.
START WITH ABOUT A CUP OF MILK.
YOU CAN ALWAYS ADD A LITTLE MORE IF YOU NEED IT.
A COUPLE OF TABLESPOONS OF HORSERADISH.
AND ABOUT A QUARTER CUP OR SO OF CHOPPED CHIVE.
GET THAT CREAM CHEESE ALL MIXED IN,
EVENLY DISTRIBUTED.
THEN WE'RE JUST GOING TO BEAT UP AN EGG,
DROP HER DOWN IN, MIX THAT IN.
AND LET'S LAYER HER UP.
CAULIFLOWER AND BROCCOLI.
THERE WE GO.
A LITTLE OVER HERE.
NICE, EVEN LAYER.
CHEESE SAUCE.
OH, YEAH!
WHEN THE CASSEROLE'S DONE, YOU JUST COOL IT
AND STORE IT FOR THE NIGHT YOU WANT TO SERVE.
SPRINKLE ON THE BREAD CRUMBS
RIGHT BEFORE YOU POP IT INTO THE OVEN.
COOK IT AT 375
UNTIL DEEPLY BROWN AND BUBBLY AND HOT THROUGH.
MMM!
IF YOU'RE GOING TO USE MASHED POTATOES
AS A LAYERING DEVICE,
I ALWAYS ADD EGG TO IT,
WHETHER IT'S ON TOP OF A SHEPHERD'S PIE
OR ON THE BOTTOM OF THIS CASSEROLE,
SO THAT IT SETS UP BETTER WHEN YOU'RE SERVING THE DISH.
THE POTATOES WON'T SLIDE AWAY. IT'S A BINDER.
GARNISH WITH A FEW LEAVES OF WATERCRESS
AND A LITTLE DICED TOMATO.
LET'S SERVE UP ONE OF THESE BEAUTIES.
MMM.
YUM!
I DIDN'T GET ENOUGH TOMATO ON MINE.
DELICIOUS AND NUTRITIOUS.
UP NEXT, A STACKED POLENTA AND MUSHROOM CASSEROLE.
IT'S LIKE A POLENTA LASAGNA WITH LOTS OF MUSHROOMS.
RIGHT AFTER THIS.
SO WELCOME BACK, GUYS.
AND NOW WE'RE GOING TO DO, LIKE, A POLENTA LASAGNA.
AND WE'RE GOING TO LAYER POLENTA
WITH MUSHROOMS AND SOME BéCHAMEL SAUCE.
SO THIS IS ABOUT FIVE CUPS OF CHICKEN STOCK
THAT I'VE GOTTEN WARM.
I'M GONNA ADD IN ABOUT TWO AND A HALF CUPS OF COARSE CORN MEAL
FOR OUR POLENTA.
NOW, IF THE POLENTA ISN'T TENDER ENOUGH,
YOU MIGHT HAVE TO ADD ONE CUP MORE STOCK A LITTLE LATER ON.
THIS IS GONNA COOK ABOUT 40 TO 45 MINUTES
UNTIL IT'S NICE AND CREAMY AND VERY, VERY THICK.
GONNA ADD ANOTHER CUP NOW,
'CAUSE THIS IS A CUP AND A HALF MUG.
THEN YOU'RE GONNA LAY IT OUT ON A BAKING SHEET,
AND WE'LL LET IT COOL DOWN TO ROOM TEMP.
AND THEN IF YOU WANT TO SPEED UP FIRMING UP THE POLENTA,
YOU POP IT INTO THE FRIDGE.
THERE WE GO.
I'M GONNA SEASON THIS UP WITH A LITTLE BIT OF SALT AND PEPPER.
BACK IN THE DAY, ITALIAN COOKBOOKS --
THEY WILL TELL YOU TO STAND AT YOUR STOVE FOR 45 MINUTES
AND CONTINUE TO WHISK THIS.
SORRY. TOO BUSY.
I JUST GIVE A LITTLE WHISK EVERY ONCE IN A WHILE.
WHEN IT GETS SUPERTHICK, I GIVE IT A LITTLE STIR.
MOVING ALONG TO OUR MUSHROOM COMBO...
...A HANDFUL OF PORCINIS.
IT'S GONNA GO INTO THAT BACK POT,
AND WE'LL LET IT RECONSTITUTE IN ABOUT A CUP OF CHICKEN STOCK.
OR YOU CAN USE WATER.
LET THESE GUYS STEEP IN THERE.
USE THE WHOLE OUNCE.
OKAY, WELL, LET THOSE PLUMP UP.
GIVE THIS ANOTHER LITTLE WHISK WHILE IT GETS GOING.
AND THEN I'VE GOT THREE QUARTERS OF A POUND TO A POUND
OF CREMINI MUSHROOMS.
I'VE GOT ABOUT A THIRD OF A CUP OF OLIVE OIL.
I'M GONNA LET THAT GET NICE AND WARM
SO THE MUSHROOMS HAVE A PLACE TO GO ONCE I GET THEM ALL SLICED.
LET THE MUSHROOMS BROWN UP FIRST, GUYS,
AND THEN SEASON THEM WITH SALT AND PEPPER
SO THAT THEY'LL BROWN UP A LITTLE QUICKER FOR YOU.
SALT WILL SLOW THAT DOWN, OF COURSE,
'CAUSE IT DRAWS ANY LIQUIDS IN THE MUSHROOM OUT.
A FEW SPRIGS OF THYME HERE TO THROW IN WITH THEM.
I'VE GOT ABOUT TWO TABLESPOONS OF THYME.
LET'S GET THESE DOWN INTO THE OLIVE OIL.
YOU KNOW, I SEE PEOPLE ALL THE TIME IN THE GROCERY STORES
BUYING THOSE LOGS OF PREMADE POLENTA,
AND I DON'T GET IT.
YOU PAY SUCH A PREMIUM FOR SOMETHING THAT'S EASY TO MAKE,
WHETHER IT'S STRAIGHT-UP COARSE CORNMEAL --
WHAT ARE YOU IN LIKE 20, 25 MINUTES?
OR YOU COULD BUY A QUICK-COOKING POLENTA
THAT TAKES THREE MINUTES.
AND TO GET IT NICE AND FIRM,
ALL YOU GOT TO DO IS SPREAD IT OUT AND LET IT COOL.
OKAY, GUYS, VERY EXCITING TIME AROUND HERE.
THE MUSHROOMS ARE NICE AND BROWN,
SO I'M GONNA ADD IN A COUPLE OF SHALLOTS,
AND WE CAN SEASON THESE FELLAS UP
WITH A LITTLE SALT AND PEPPER.
GRAB A SPOON, GIVE THEM A STIR.
LET THOSE SHALLOTS COOK OUT FOR A SEC.
POLENTA -- SUPERTHICK.
LOOK AT THAT. DELICIOUS.
I'M GONNA ADD IN A COUPLE TABLESPOONS OF BUTTER.
I'VE GOT A LARGE BAKING SHEET OVER HERE.
AND AS SOON AS I GET THE BUTTER MELTED IN,
I'M GONNA SPREAD THE POLENTA OUT ON THE BAKING SHEET.
YOU GOT TO LET IT COOL TO ROOM TEMP,
THEN IF YOU WANT TO SPEED UP THE CHILL-DOWN,
POP IT IN THE FRIDGE
SO THAT IT'S FIRM ENOUGH TO CUT INTO PIECES
SO YOU CAN TURN IT INTO A CASSEROLE.
GET IT ALL OUT ON TO THE BAKING SHEET.
THEN LET ME GRAB A LITTLE PIECE OF PARCHMENT.
POP THAT OVER THE TOP.
THEN YOU CAN SMOOTH IT OUT WITH YOUR HANDS,
OR YOU CAN JUST POP ANOTHER BAKING SHEET UP ON TOP OF IT
SO YOU END UP WITH A NICE, EVEN LAYER
THAT GOES ALL THE WAY INTO THE CORNERS.
OKAY.
OVER HERE, MUSHROOMS AND SHALLOTS --
DEGLAZE WITH MARSALA OR DRY SHERRY.
IF YOU DON'T HAVE THAT IN THE PANTRY,
YOU CAN SUBSTITUTE SOME DRY WHITE WINE.
I'M GONNA TAKE A QUICK BREAK AND LET THIS COOK OUT A LITTLE BIT.
I'LL MEET YOU RIGHT BACK HERE.
WELCOME BACK, GUYS.
SO NOW, FOR OUR SAUCE, I'M GRATING SOME GARLIC
DOWN INTO A FEW TABLESPOONS OF MELTED BUTTER
FOR OUR POLENTA AND MUSHROOM CASSEROLE.
WE'RE MAKING A LITTLE GARLICKY BéCHAMEL
TO LAYER UP WITH THE MUSHROOMS AND THE POLENTA.
I POPPED THE POLENTA IN THE FRIDGE SO IT WOULD CHILL OUT --
CHILL DOWN A LOT QUICKER -- TO OUR PAN HERE.
I'M JUST GONNA SWIRL THAT GARLIC A BIT.
THEN I'M GONNA SPRINKLE IN A COUPLE TABLESPOONS OF FLOUR.
ADD YOUR MILK.
TWO TO TWO AND A HALF CUPS. I JUST SORT OF EYEBALL IT.
GET YOUR GARLIC INCORPORATED THERE.
THAT LOOKS ABOUT RIGHT.
NICE.
NOW WE'RE GONNA SEASON THEM UP.
NUTMEG.
SALT AND PEPPER.
AND WHILE THIS IS THICKENING UP, I'M GOING TO GRAB THE POLENTA...
...SO WE CAN CUT THIS INTO LITTLE RECTANGLE SHAPES
SO THAT IT'S EASIER TO SHINGLE IT INTO THE DISH.
THE MUSHROOMS LOOK PERFECT,
SO I'M GOING TO ADD THE PORCINIS TO THE CREMINIS.
AND THEN I'M GONNA LADLE IN
ALL BUT THE LAST FEW SPOONFULS OF SAUCE --
OF OUR PORCINI STOCK.
I DON'T USE THE LAST FEW SPOONFULS
IN CASE ANY GRITS SETTLE TO THE BOTTOM FROM THE MUSHROOMS.
DONE.
BEAUTIFUL.
LET'S CUT THIS GUY.
CUT HIM DOWN THE MIDDLE FIRST.
I'M GONNA WANT TO GET 18 OR SO OUT OF THIS GUY,
WITH TWO MORE CUTS DOWN.
THEN WE'LL CUT HIM INTO, SAY, OH, FIVE ACROSS.
I THINK I CAN GET HERE.
GOOD.
AND NOW YOU CAN TAKE THESE PIECES
AND JUST PUT FOUR BRICKS DOWN THERE
SO THE BOTTOM OF THE CASSEROLE
IS A LITTLE BIT SMALLER THAN THE TOP.
I CAN SQUISH ONE MORE IN THE MIDDLE.
AWESOME.
OOH, OUR SAUCE IS NICE AND THICK.
ALMOST LET HIM GO TOO FAR.
TURN HIM DOWN.
AND THEN I'VE GOT A CUP AND A HALF TOTAL OF GRATED PARM.
I'M GONNA ADD ABOUT HALF OF THAT INTO THE SAUCE.
SAVE THE REST FOR THE TOP OF THE CASSEROLE.
OKEYDOKEY.
COME WITH ME.
HALF MY MUSHROOMS.
SOME OF OUR SAUCE.
AND BACK ON THE STOVE FOR A SEC.
OUT OF WHAT I HAVE LEFT HERE, I CAN SHINGLE IN ABOUT HALF.
I CAN TUCK ANOTHER LITTLE -- ON THE SIDE HERE, TOO.
I HAVE MORE THAN ENOUGH.
OKAY.
NOW...
REMAINDER OF MUSHROOMS.
SPREAD THAT AROUND.
BEAUTIFUL.
REMAINDER OF BéCHAMEL.
GARLICKY PARM SAUCE.
REMAINED OF POLENTA.
GRATED PARM CHEESE ALL OVER THE TOP.
LAST LITTLE BIT.
THEN YOU JUST COOL THIS AND STORE IT
UNTIL THE NIGHT YOU'RE READY TO SERVE,
BRING IT BACK TO ROOM TEMPERATURE,
THEN TAKE IT OFF AT 375 UNTIL IT'S BROWN AND BUBBLY.
I LOVE MUSHROOMS BECAUSE THEY HAVE BIG, BEEFY FLAVOR.
SO WHEN I COOK WITH MUSHROOMS, I'M NOT EATING MEAT,
BUT I FEEL LIKE I DID.
IT'S HEARTY, VERY SATISFYING.
MAN, THAT LOOKS SO GOOD.
CRAZY-GOOD.
BROWN AND BUBBLY.
DELICIOUS.
USE A SERRATED KNIFE TO CUT THROUGH THIS, GUYS,
'CAUSE YOU HAVE ALL THOSE IRREGULAR PIECES OF POLENTA
IN THERE.
AND THE POLENTA GETS NICE AND FIRM IN THE OVEN.
LET ME TELL YOU.
I THINK WE'RE GONNA DO A TWO-UTENSIL REMOVAL.
I THINK THAT'S GONNA GET US TO THE DISH IN THE SAFEST MANNER.
GET THE DISH NICE AND CLOSE.
WHOA, BABY!
LOOK AT ALL THOSE LAYERS OF MUSHROOMS, POLENTA, BéCHAMEL!
DELICIOUS!
I DON'T KNOW WHICH ONE OF THESE DISHES I LOVE MORE.
THEY ALL STACK UP, IF YOU KNOW WHAT I MEAN,
BUT THE NEXT ONE -- A CLASSIC GO-TO --
SPINACH LASAGNA.
WELCOME BACK TO "WEEK AND A DAY," GUYS.
AND THIS SHOW REALLY STACKS UP
BECAUSE IT'S ALL ABOUT STACKED FOODS.
SO, OF COURSE, I COULDN'T MAKE A WHOLE WEEK OF CASSEROLES
THAT ARE LAYERED
WITHOUT GOING TO THE GRANDDADDY OF THEM ALL -- LASAGNA.
OKAY, SO IN THIS POT,
I'VE GOT A COUPLE TABLESPOONS OF E.V.O.O.
HEATING UP OVER MODERATE HEAT.
TO THAT, I'M GONNA MELT A COUPLE TABLESPOONS OF BUTTER
INTO THE OLIVE OIL.
ONCE THE BUTTER MELTS DOWN COMPLETELY AND BUBBLES UP,
WE'LL ADD IN TWO CANS OF SAN MARZANO ITALIAN TOMATOES
FOR SWEETNESS.
WE'VE GOT SOME NO-BOIL FLAT SHEETS OF LASAGNA
OVER HERE,
AND I'VE GOT A COUPLE OF PACKAGES
OF DEFROSTED FROZEN SPINACH
THAT WE'RE GOING TO MIX INTO THE FILLING.
SO TO THE BUTTER AND OLIVE OIL,
I'M GONNA GRATE IN A LITTLE BIT OF GARLIC --
JUST A COUPLE OF CLOVES.
THE BUTTER HIGHLIGHTS THE SWEETNESS OF THE TOMATOES
IN THE SAUCE.
I'M ALSO GOING TO CUT ONE SMALL ONION IN HALF,
PEEL IT,
AND THEN WE'RE GONNA THROW THE WHOLE ONION INTO THE SAUCE.
AND WHEN THE ONION HAS DONE ITS JOB
AND THE SAUCE HAS SIMMERED AND THICKENED FOR ABOUT 45 MINUTES,
WE CAN REMOVE IT.
YOU DON'T EVEN HAVE TO BOTHER TO CHOP.
THROW HIM IN THERE CUT-SIDE-DOWN.
WE'RE GONNA ADD OUR TOMATOES.
ONCE I ADD THE TOMATOES,
I GENTLY GO AT THEM WITH MY POTATO MASHER
TO START BREAKING THEM UP.
A COUPLE CUPS OF PASSATO OR TOMATO PUREE OR TOMATO SAUCE
AND A FEW LEAVES OF BASIL.
SALT.
AND A LITTLE BIT OF PEPPER.
JUST GIVE THIS A STIR,
AND YOU'RE GONNA LET THIS SAUCE COOK DOWN
AND SIMMER AT A LOW BUBBLE FOR ABOUT 45 MINUTES
PARTIALLY COVERED.
I LOVE SPINACH LASAGNA -- LIKE, HOMEMADE LASAGNA
WITH SPINACH IN THE NOODLES, THEMSELVES.
BUT, YOU KNOW, ESPECIALLY IF I'M GONNA COOK FOR THE WHOLE WEEK,
I DON'T REALLY WANT TO GO THROUGH THE EFFORT
OF MAKING HOMEMADE PASTA, TO BOOT.
SO THIS IS SPINACH LASAGNA WHERE SPINACH IS AN INGREDIENT
IN BETWEEN THE LAYERS OF STORE-BOUGHT LASAGNA NOODLES.
OKAY, NOW THAT MY SAUCE HAS THICKENED UP,
I'M READY TO MAKE MY CHEESE-AND-SPINACH FILLING.
I'VE GOT A POUND AND A HALF OF FRESH MOZZARELLA,
SO I'M GONNA TAKE HALF, CHOP IT UP,
AND THROW IT INTO A DISH.
I'M GONNA ADD ABOUT THREE CUPS OF RICOTTA CHEESE TO THAT.
I'M GONNA ADD ABOUT THREE QUARTERS OF A CUP OF PARM,
RESERVING HALF OF OUR PARM FOR THE TOP OF THE LASAGNA.
TO THIS, WE'RE GOING TO ADD A COUPLE OF EGGS
SO THAT THE FILLING WILL SET NICELY FOR US.
A LITTLE SALT AND PEPPER.
THEN YOUR SPINACH.
NOW, THIS IS TWO BOXES
OF DEFROSTED, CHOPPED, ORGANIC SPINACH.
YOU WRING IT OUT IN A CLEAN DISH TOWEL ONCE IT'S DEFROSTED.
IF YOU DON'T TAKE THE TIME
TO BREAK IT UP A LITTLE WITH YOUR FINGERS,
YOU'RE JUST GONNA HAVE THESE BIG LUMPS OF SPINACH
RUNNING THROUGH YOUR FILLING,
INSTEAD OF A LITTLE BIT OF SPINACH EVENLY DISTRIBUTED.
A LITTLE NUTMEG.
PERFECT. I'M GONNA TURN THAT OFF.
JUST REALLY WORK THAT EGG IN.
WE'RE READY TO START BUILDING.
FIRST WE HAVE TO FISH OUT OUR ONION.
ADD A LITTLE LAYER OF SAUCE TO THE BOTTOM OF THE PAN.
AND THEN START LAYERING IN YOUR FLAT LASAGNA SHEETS.
AGAIN, THESE ARE NO-BOIL.
A LITTLE MORE SAUCE.
HALF OF OUR MIXTURE OF SPINACH AND CHEESES.
IT'LL SETTLE AS IT'S COOKING,
SO YOU DON'T HAVE TO BE TOO METHODICAL
ABOUT ARRANGING IT.
THEN WE'LL COVER THIS
WITH MORE PASTA GOING THE OTHER DIRECTION.
JUST KIND OF SHINGLE THEM IN THERE.
SAUCE.
REMAINDER OF FILLING.
EXCELLENT.
MORE PASTA.
THE EXTRA SAUCE, OF COURSE, YOU PASS AT THE TABLE.
NOW WE'RE GOING TO LAYER UP OUR MOZZARELLA CHEESE.
LIKE, HOW GOOD DOES THAT LOOK?
IT'S NOT EVEN COOKED.
COVER EVERYBODY WITH PARM.
IT'S GONNA COOK 65 TO 70 MINUTES
TILL IT'S BROWN AND BUBBLY ON THE TOP
AND THE NOODLES ARE NICE AND TENDER.
THEN WHEN YOU REHEAT IT,
YOU CAN REHEAT IT COVERED UNTIL IT'S HOT THROUGH.
JUST STICK A KNIFE DOWN THROUGH THE CENTER
TO TEST IF IT'S HOT THROUGH.
THEN UNCOVER IT TO RE-BROWN AND BUBBLE YOUR TOP A LITTLE BIT
RIGHT BEFORE YOU SERVE.
POP THIS GUY IN THE OVEN, 'CAUSE YOU CAN CHECK HIM OUT.
IT IS SO HARD TO WAIT AND LET THE LASAGNA REST.
IT LOOKS SO DELICIOUS WHEN IT COMES OUT OF THE OVEN --
ALL BUBBLY AND JUST SCREAMING FOR YOU TO DIVE IN.
BUT YOU MUST LET THE LASAGNA WAIT.
THE LASAGNA WILL NOT BE RUSHED.
IF YOU TRY AND CUT THAT LASAGNA TOO SOON...
(mumbles) ...IT'LL FALL APART.
THIS LASAGNA HAS BEEN OUT AND RESTING
FOR A GOOD 20 MINUTES.
I THINK A SERRATED KNIFE WORKS BEST
FOR DEALING WITH THIS DISH --
GETTING DOWN THROUGH THE LAYERS WITHOUT DISTURBING IT TOO MUCH.
AND THEN I DO A TWO-UTENSIL CARRY
OVER TO THE DINNER PLATE.
THEN PASS YOUR EXTRA SAUCE AT THE TABLE.
AND I LIKE AN EXTRA SPRIG OR TWO OF BASIL.
NICE, FRESH BASIL UP ON TOP, AS WELL.
MWAH!
IS THAT GORGEOUS OR WHAT?
NOW, UP NEXT, FIND OUT WHAT THE HECK I'M TALKING ABOUT
WHEN I SAY, "TOSTACHO CASSEROLE."
I'LL SHOW YOU RIGHT AFTER THIS.
SO WELCOME BACK, GUYS.
AND BEFORE THE BREAK, I PROMISED TO TELL YOU
WHAT I MEAN BY "TOSTACHOS CASSEROLE."
THIS IS A MASH-UP OF TOSTADAS --
LITTLE, INDIVIDUAL FLAT TACOS
TOPPED WITH BEANS OR MEAT OR BOTH
AND LETTUCE, TOMATO, AND ONION --
AND EVERYBODY'S FAVORITE AT A PARTY -- NACHOS.
SO IT'S TOSTADAS AND NACHOS IN ONE CASSEROLE --
TOSTACHOS.
FUN, RIGHT?
SO, WE'VE GOT SOME FRESH POBLANO PEPPERS,
AND WE HAVE SOME SMOKED ANCHOS.
I'M GOING TO STEM AND SEED THE PEPPERS
BEFORE WE RECONSTITUTE THEM
SO WE CAN PUREE THEM IN THE STOCK OR WATER
THAT YOU RECONSTITUTE THEM IN
AND ADD IT DOWN TO OUR DISH.
OTHERWISE, YOU HAVE TO WAIT FOR THEM TO COOL
SO THAT YOU CAN HANDLE THEM SO THAT YOU CAN STEM AND SEED THEM.
JUST MAKES SENSE TO DO IT WHEN THEY'RE STILL COLD.
NOW, WE PUT THESE LITTLE FELLAS DOWN INTO A POT,
AND WE COVER THE HOMBRES
WITH JUST ENOUGH STOCK TO PLUMP THEM BACK UP.
ABOUT A CUP OR SO.
WHILE THOSE ARE WORKING,
WE'RE GONNA PUT THESE PEPPERS OVER AN OPEN FLAME
AND JUST LET THEM CHAR EVENLY ALL OVER.
TORTILLAS ARE NEXT.
YOU NEED 16 TORTILLAS,
AND WE'RE GONNA MAKE OUR OWN TORTILLA STRIPS --
BIG, FAT TORTILLA STRIPS.
THEN YOU TAKE HALF OF THEM, SCATTER THEM ON A BAKING SHEET,
SPRAY THEM DOWN SO THEY BROWN UP NICELY IN THE OVEN.
SEASON THEM WITH A LITTLE SALT.
OVEN'S NICE AND HOT -- 350, 375 -- MODERATE OVEN.
LEAVE THEM IN THERE TILL THEY'RE REALLY FRAGRANT.
(spraying)
THERE WE GO.
SEASON YOU UP.
POP THESE IN THERE TILL THEY'RE CRUNCHY.
IN SHE GOES.
NOW, WE'VE GOT A POUND OF GROUND BEEF
AND A POUND OF MEXICAN CHORIZO.
MEXICAN CHORIZO COMES IN LINKS,
AND I'VE NEVER SEEN IT SOLD IN BULK.
SO YOU'LL HAVE TO CUT THE CASINGS AWAY FROM THE SAUSAGE
BEFORE YOU THROW IT INTO THE HOT SKILLET.
GET ALL YOUR SAUSAGE IN THERE.
AS IT BROWNS, CRUMBLE IT UP,
THEN BROWN YOUR MEAT IN THE DRIPPINGS OF THE SAUSAGE.
MEXICAN CHORIZO IS AN ITEM THAT YOU GET
IN THE FRESH-MEATS CASE, OVER BY THE BUTCHER DEPARTMENT.
SPANISH CHORIZO YOU GET IN THE PACKAGED-MEATS CASE.
IF YOU CAN'T FIND MEXICAN,
YOU COULD CRUMBLE UP SOME SPANISH-STYLE CHORIZO
OR EVEN SOME ANDOUILLE.
GUYS, I'M JUST CHOPPING UP OUR POBLANOS.
WE CHARRED THEM UP,
WIPED OFF THE SKINS WITH A LITTLE PAPER TOWEL
SO NOT TOO MUCH OF IT GETS UNDERNEATH YOUR FINGERNAILS,
AND THEN SEED THEM UP AND CHOP THEM UP.
SO NOW WE'RE GONNA ADD
TO OUR BROWNED BEEF AND MEXICAN CHORIZO MIXTURE
AN ONION, CHOPPED, OUR POBLANOS,
AND A COUPLE CLOVES OF GARLIC.
WE'RE GONNA THROW IN JUST A SCANT PALMFUL EACH
OF SMOKY CUMIN AND CORIANDER.
YOU'LL GET ENOUGH SALT, PROBABLY,
OUT OF YOUR MEXICAN-CHORIZO DRIPPINGS,
SO HOLD OFF SALTING THE DISH AT ALL
UNTIL YOU'RE FILLING'S COMPLETE.
TO THIS, I'M GOING TO PUREE OUR ANCHOS AND THEIR STOCK.
I'M GONNA ADD IN ONE CAN OF BLACK BEANS,
LIGHTLY DRAINED.
BEANS.
OKAY.
LET'S POP THE LID ON AND PUREE.
I FIND PULSING TO GET THE PUREE STARTED
MAKES IT GO A LOT FASTER.
NOW, YOU POUR IN THAT BEAUTIFUL REDDISH-BROWN SAUCE.
EASY.
SO TAKE HALF OF YOUR TORTILLAS,
THROW THEM IN THE BOTTOM OF A CASSEROLE DISH,
TOP THAT WITH ALL OF YOUR FILLING...
...COOL THIS COMPLETELY,
AND STORE UNTIL THE NIGHT YOU'RE READY TO SERVE.
THE OTHER HALF OF YOUR TORTILLAS --
JUST MAKE A LITTLE FOIL POUCH
SO THEY STAY NICE AND CRUNCHY AND CRISP.
THE NIGHT YOU WANT TO SERVE,
REMOVE THE CASSEROLE FROM THE FRIDGE,
TOP IT WITH ALL OF YOUR REMAINING TORTILLAS.
TOP THIS WITH SHREDDED PEPPER JACK AND CHEDDAR
OR MONTEREY JACK CHEESE.
AND THEN POP IT IN THE OVEN.
WHEN IT COMES OUT, YOU TOP YOUR NACHOS.
DELICIOUS.
I LOVE TO COOK
WITH A COMBINATION OF FRESH AND DRIED MUSHROOMS
OR FRESH AND DRIED CHILIES.
WHEN YOU USE A DRIED CHILI,
JUST LIKE WHEN YOU'RE RECONSTITUTING MUSHROOMS,
YOU HAVE THE BENEFIT OF A FLAVORFUL STOCK.
WHEN YOU USE FRESH CHILIES,
YOU HAVE THE BENEFIT OF A DIFFERENT TEXTURE.
ONE OF THE TOPPERS FOR OUR CASSEROLE
IS A GREEN SOUR CREAM.
HOW DOES IT GET GREEN?
BY MARRYING ABOUT A CUP OR SO OF SOUR CREAM
WITH A NICE, RIPE AVOCADO.
JUICE OF TWO LIMES.
AND THEN WE'LL JUST ADD A LITTLE PINCH OF SALT.
POP THE LID ON THAT.
LET HER GO TILL SHE'S GREEN.
ALL RIGHT.
YOU TAKE YOUR BEAUTIFUL TOSTACHO CASSEROLE OUT,
AND YOU TOP YOUR LAYER OF NACHO
WITH LETTUCE, TOMATO...
...ONION...
...PICKLED JALAPEÑO SLICES,
AND THEN YOU DOLLOP GREEN SOUR CREAM.
AGAIN, A SERRATED KNIFE REALLY HELPS YOU GET THROUGH ALL THIS.
OKAY.
HERE WE GO.
DELICIOUS.
CRAZY-GOOD.
IT'S ACTUALLY A REALLY DELICIOUS, WELL-BALANCED DISH.
UP NEXT, IT'S TURKEY AND STUFFING CASSEROLE.
THANKSGIVING COMES RIGHT AFTER THIS.
WELCOME BACK, GUYS,
AND THIS WEEK IS ALL ABOUT LAYERING IT UP.
THIS ONE IS LIKE THE MARRIAGE OF A SHEPHERD'S PIE
AND A GOOD OLD-FASHIONED TURKEY AND STUFFING SUPPER,
LIKE ON THANKSGIVING.
IN THE PAN,
BROWNING IN A COMBINATION OF OLIVE OIL AND BUTTER,
I HAVE TWO POUNDS OF GROUND TURKEY.
I'M GONNA SEASON IT UP WITH SOME POULTRY SEASONING.
IF YOUR POULTRY SEASONING DOES NOT HAVE SALT AND PEPPER IN IT,
USE A LITTLE POULTRY SEASONING AND SALT AND PEPPER, OF COURSE.
THEN TO THAT, I'M GONNA ADD ONE ONION, CHOPPED,
A COUPLE OF RIBS OF CELERY, CHOPPED,
ONE SMALL POTATO, CHOPPED,
ONE CARROT, CHOPPED,
AND A COUPLE OF TABLESPOONS OF FRESH THYME, CHOPPED.
SEASON EVERYBODY UP WITH A LITTLE MORE SALT AND PEPPER,
'CAUSE THE VEGETABLES HAVEN'T BEEN SEASONED YET.
MIX THAT ALL TOGETHER.
ADD A LITTLE WORCESTERSHIRE SAUCE.
I LOVE WORCESTERSHIRE SAUCE. MMM-MMM-MMM!
THERE!
NOW, WHILE THESE GUYS ARE GETTING NICE AND TENDER,
I'M GONNA MOVE FORWARD WITH THE STUFFING TOPPER
TO OUR FILLING.
I'VE GOT ANOTHER ONION.
YOU WANT TO CHOP HIM UP.
AND NOW I'VE GOT A COUPLE OF APPLES.
AND I LEAVE THE SKINS RIGHT ON.
SO QUARTER THE APPLE,
CUT INTO IT ON AN ANGLE TO CUT AWAY THE CORE,
AND THEN YOU GIVE THEM A GOOD CHOP.
OVER IN THE SKILLET, I HAVE SIX TABLESPOONS OF BUTTER MELTING
FOR OUR STUFFING TOPPER,
AND I HAVE ONE BAG OF TRADITIONAL STUFFING CUBES.
AND I HAVE A NICE FRESH BAY LEAF I'M GONNA THROW IN, AS WELL.
A FEW RIBS OF CELERY WITH THE LEAFY TOPS.
THEY'RE FULL OF FLAVOR.
GREAT!
LET'S GET ALL OF THESE GUYS DOWN INTO THIS PAN.
SEASON THESE GUYS UP.
I'M GONNA USE MORE POULTRY SEASONING.
LET THEM COOK OVER MEDIUM HEAT UNTIL THEY'RE NICE AND TENDER.
YOU KNOW, I LOVE COOKING WITH APPLES,
AND EVERY YEAR AT THANKSGIVING,
WE ONLY MAKE OUR STUFFING ONE WAY.
SO IF WE MAKE IT ANY OTHER DAY OF THE YEAR,
CHANCES ARE IT'S APPLES, CELERY, ONION.
AND WHEN IT COMES TO THE APPLES, I LIKE APPLES
THAT YOU DON'T HAVE TO TAKE THE TIME TO PEEL UP,
LIKE A HONEYCRISP OR A McINTOSH.
SO, GUYS, TO OUR MEAT FILLING,
I'M GONNA SPRINKLE A COUPLE TABLESPOONS OF FLOUR
DOWN OVER THE WHOLE THING.
THEN GIVE THAT A STIR TO COOK THE FLOUR OUT A BIT.
NOW WE'RE GONNA ADD A LITTLE TURKEY STOCK TO THIS --
TWO TO THREE CUPS.
AND WHILE THAT'S THICKENING UP,
WE CAN ALSO BE HEATING UP A HANDFUL OF PEAS.
LET THE PEAS HEAT THROUGH, AND LET THE SAUCE BUBBLE UP.
MEANWHILE, IN THIS SKILLET,
OUR APPLES, CELERY, AND ONIONS ARE NICE AND TENDER.
SO TO THAT,
WE'RE GOING TO ADD ABOUT FIVE, SIX CUPS
OF TRADITIONAL STUFFING CUBES,
OR YOU CAN MAKE YOUR OWN WITH LEFTOVER BREAD-ENDS.
AND THEN WE'RE GOING TO ADD TWO TO THREE CUPS,
OR ENOUGH STOCK TO MOISTEN ALL OF THOSE CUBES.
JUST TAKES A MINUTE FOR THAT TO ABSORB.
AND I LEAVE THE BAY LEAVES IN
RIGHT WHILE I'M BAKING IT AND EVERYTHING.
JUST TELL EVERYBODY HEADS UP,
AND YOU PULL THEM OUT WHEN YOU SERVE.
IT GIVES SUCH GREAT FLAVOR TO THE DISH.
THERE.
PRETTY GOOD.
THAT CAN BE TURNED OFF.
LET'S GO BACK TO OUR FILLING,
THICKENING UP QUITE NICELY, AS WELL.
NOW LET'S GRAB OUR CASSEROLE DISH.
NOW, THE NIGHT YOU'RE GONNA SERVE THIS, GUYS,
YOU'RE GONNA GET THE OVEN HOT TO 375,
POP THIS IN,
LET IT COOK UNTIL IT'S HOT THROUGH.
THERE'S OUR SAUCY FILLING.
AND THE STUFFING IS NICE AND CRUNCHY UP ON TOP.
DONE.
BRING THIS OVER HERE.
LAYER THE STUFFING CRUST ACROSS THE TOP.
BAY LEAF IN THERE.
NOTE TO YOU GUYS --
YOU MIGHT WANT TO COOL THE STUFFING A BIT
BEFORE YOU START HANDLING IT.
PACK THAT GUY IN.
BEAUTIFUL.
WOW!
THIS BUTTER'S COLD ENOUGH TO CUT,
SO I'M JUST GONNA DICE THIS A BIT.
THERE WE GO.
SLIPPERY. EVEN COLD, IT'S STILL BUTTER.
OKAY.
NOW, AGAIN, YOU WOULD COOL AND STORE THIS.
THE NIGHT YOU SERVE, YOU JUST BAKE IT OFF AT 375.
I'M GONNA POP THIS GUY IN THE OVEN
SO YOU CAN SEE WHAT HE LOOKS LIKE WHEN HE'S ALL DONE.
YOU KNOW, I'M A TRADITIONALIST WHEN IT COMES TO STUFFING.
I LIKE A TRADITIONAL STUFFING MIX
OR MY OWN BLEND OF STALE BREAD FROM THE FREEZER --
COLLECTION THAT I ALWAYS SEEM TO HAVE --
WITH MY APPLE, CELERY, ONION.
BUT, CERTAINLY, IF YOU'RE A CORNBREAD-STUFFING PERSON,
LIKE, GO FOR IT.
I WON'T KNOW.
YUM!
NOW, I DON'T KNOW,
THIS MAY BE ONE OF THE ALL-TIME BEST "WEEK IN A DAY"s
'CAUSE IT LITERALLY STACKS UP.
WE MADE FIVE GREAT LAYERED DISHES,
STARTING WITH THE POTATO, CAULIFLOWER, BROCCOLI CASSEROLE
WITH THE WELSH RAREBIT TOPPING.
THEN WE MOVED ON TO THE STACKED POLENTA
LAYERED WITH MUSHROOMS, DEEP AND EARTHY,
WITH THE SWEETNESS OF THE POLENTA TO BALANCE.
THEN A CLASSIC -- SPINACH LASAGNA.
THEN THE TEX-MEX TOSTACHO CASSEROLE --
SPICY LAYERS OF BEANS, BEEF, AND CHEESE.
AND ENJOY THANKSGIVING FLAVORS ANY DAY OF THE YEAR
WITH THE TURKEY AND STUFFING CASSEROLE
TO ROUND OUT YOUR WEEK.
NOW, YOU CAN MAKE ALL FIVE OF THESE STACKED SUPPERS
OR JUST MIX AND MATCH
AND PICK THE ONES THAT FIT INTO YOUR WEEK BEST.
THE WHOLE POINT IS YOU JUST GET A LITTLE LEG UP
FOR THOSE NIGHTS WHEN YOU'RE JUST TIRED
AND WANT TO GO HOME AND EAT YOUR OWN FOOD.
I'M RACHAEL RAY.
THANKS FOR COOKING WITH ME, GUYS.
NOW GET INTO THE KITCHEN SO YOU CAN GET EATING.