What is "cooking cream"?
Nov 16, 2020 | 8:13 pm
#31
Original Poster
Join Date: Jun 2011
Location: NYC
Programs: Just a peon
Posts: 4,569
You should be able to get a Pyrex baking dish pretty cheap. Also, I wouldn't crank up the heat...dishes with cream can separate or curdle. I don't understand why the cheese on top didn't crisp up...was the pan not filled to the top? You could always put it under the broiler for a minute at the end or sprinkle some panko on top.
I really do need to drag myself to Stop & Shop at some point, and I know they have Pyrex dishes and stuff like that, so I'll look. Or if I feel really ambitious, and covid doesn't come back with a vengeance, I may make a trip to Bed Bath & Beyond.
I think next time I make it, I want to do it with chorizo or meatballs or something.
Nov 16, 2020 | 8:41 pm
#33
Original Poster
Join Date: Jun 2011
Location: NYC
Programs: Just a peon
Posts: 4,569
It's essentially a cheesy/creamy baked pasta dish (think baked ziti) with tomato sauce and spinach. No fancy name or anything like that - just easy comfort food.
Nov 16, 2020 | 8:50 pm
#34
FlyerTalk Evangelist
Join Date: Jun 2001
Location: Redondo Beach, Ca
Posts: 34,903
The soup pot I used was filled mostly to the top. I think part of the problem is that I have a very old, NYC rental apartment oven that sort of does whatever it wants to do... and I also just didn't really want to wait another 10-15 minutes for it to crisp up before eating. Some of the pasta on top was getting crispy, so it was just a matter of time, but eh - couldn't be bothered.
I really do need to drag myself to Stop & Shop at some point, and I know they have Pyrex dishes and stuff like that, so I'll look. Or if I feel really ambitious, and covid doesn't come back with a vengeance, I may make a trip to Bed Bath & Beyond.
I think next time I make it, I want to do it with chorizo or meatballs or something.
I really do need to drag myself to Stop & Shop at some point, and I know they have Pyrex dishes and stuff like that, so I'll look. Or if I feel really ambitious, and covid doesn't come back with a vengeance, I may make a trip to Bed Bath & Beyond.
I think next time I make it, I want to do it with chorizo or meatballs or something.
Nov 16, 2020 | 9:07 pm
#36
Original Poster
Join Date: Jun 2011
Location: NYC
Programs: Just a peon
Posts: 4,569
Nov 17, 2020 | 9:14 am
#37
Join Date: May 2009
Location: EUG
Programs: AS MVP, AA MM, HH Diamond, MR Gold
Posts: 8,522
I can appreciate that - I do recall you talking about the translation in your first post. I'm just suffering from recipe fatigue and looking for new ideas. Most of my pasta dishes (and I make many) except for lasagna are stove-top, I don't have much luck with baked dishes, they tend to turn dry on me so I was hoping for some insight. I'm thinking adding the spinach adds some moisture, so I'll try that next time.
Nov 17, 2020 | 9:17 am
#38
Original Poster
Join Date: Jun 2011
Location: NYC
Programs: Just a peon
Posts: 4,569
I can appreciate that - I do recall you talking about the translation in your first post. I'm just suffering from recipe fatigue and looking for new ideas. Most of my pasta dishes (and I make many) except for lasagna are stove-top, I don't have much luck with baked dishes, they tend to turn dry on me so I was hoping for some insight. I'm thinking adding the spinach adds some moisture, so I'll try that next time.
Nov 17, 2020 | 10:06 am
#39
FlyerTalk Evangelist
Join Date: Jun 2001
Location: Redondo Beach, Ca
Posts: 34,903
I can appreciate that - I do recall you talking about the translation in your first post. I'm just suffering from recipe fatigue and looking for new ideas. Most of my pasta dishes (and I make many) except for lasagna are stove-top, I don't have much luck with baked dishes, they tend to turn dry on me so I was hoping for some insight. I'm thinking adding the spinach adds some moisture, so I'll try that next time.
Nov 17, 2020 | 11:06 am
#40
Join Date: May 2009
Location: EUG
Programs: AS MVP, AA MM, HH Diamond, MR Gold
Posts: 8,522
And no need to translate anything, OP, one picture (video) was truly worth 1,000 words.
Nov 17, 2020 | 11:27 am
#41
Original Poster
Join Date: Jun 2011
Location: NYC
Programs: Just a peon
Posts: 4,569
For me, the pasta came out very nice and meaty, although I frankly would have liked it to be a bit drier/crispier on top. That's something I can fix next time by just raising the oven temp from 350 to 375 and cooking a bit longer, I think.
Fwiw: it was very good as leftovers today. In fact, the spinach taste pops out even more now that it's had time to steep in the sauce.
Nov 17, 2020 | 12:12 pm
#42
FlyerTalk Evangelist
Join Date: Jun 2001
Location: Redondo Beach, Ca
Posts: 34,903