Italians, please look away.
Everyone else, here’s something that I made up last week that was so good, I think you should make it too. I used leftover ingredients from the Haddock chowder I’d made the day before and, in using them, I did what Tom Colicchio’s always talking about on “Top Chef”–I developed lots of flavor through careful cooking. Let me show you what I mean.
Growing up, if I visited a friend and that friend’s mother was cooking dinner, one word would make me run away screaming. That word was “lasagna.”
Theories for why this was the case: (1) I grew up in a non-lasagna household; (2) it was a non-lasagna household because (a) my dad hates cheese and (b) he grew up in a semi-kosher home where meat and cheese were never mixed. Therefore, not only was lasagna exotic to me, it was scary. If I did have to stay at a friend’s for dinner and lasagna was served, I’d do my best to peel it apart and to eat some of the noodles, some of the filling, but to mostly mush it around on my plate.