Back in my personal chef days, I worked for a wonderful family that had a bit of a dinner conundrum. The father longed for his Sicilian American mother’s beef ragu, but his kids wouldn’t touch it because it contained — gasp! — vegetables.
Wanting to find a compromise, I added something to the recipe that few kids can resist: cheesy garlic bread. I made the family recipe as instructed, moving the stew from a deep pot to a sauté pan and reducing the liquid slightly. Then I popped open a can of biscuits, divided them into 16 portions, and wrapped them around little cubes of string cheese. I put these “bombs” on top of the stew, brushed the biscuits with garlic butter, and baked the whole thing in the oven until the biscuits were golden-brown….