Showing posts with label comfort food. Show all posts
Showing posts with label comfort food. Show all posts
Tuesday, December 20, 2011
Spinach Artichoke Dip - a hot appetizer for a cold day
I suspect even veggie-haters would enjoy this creamy spinach artichoke dip. Fresh garlic and crushed red pepper give it just a little zing without overpowering. Simple to make, it works well as a hot appetizer or party hors d'oeuvre.
Friday, November 4, 2011
"Seattle's Best" Mac 'N Cheese: the cheesiest, creamiest mac ever
This is my adaptation of the mac 'n cheese recipe from a cheese maker located in Seattle's Pike Place Market. It has been routinely voted "Seattle's Best Mac" for several years running. If it's not the creamiest, cheesiest, most comforting mac you've ever tried, send me your recipe... I've never found a mac better than this. This is first class American comfort food that your family will surely love. It's a standby in our kitchen, and one of my favorite things to eat after a hard day.
There are three keys to perfect mac 'n cheese. First and foremost, do not use pre-shredded cheeses, which contain anti-caking agents that damage the melting properties. Second, cook the roux long enough to prevent a raw flour taste. Third, slightly undercook the pasta before it goes in the oven; this prevents it from turning to mush.
You can add a little bit of bacon, pancetta, prosciutto, or other flavorful bit of meat to create an additional savory dimension to your mac. For a vegetarian alternative, try chopping up some lightly steamed broccoli or cauliflower and stirring it into the cheese sauce, making sure to fully coat it so it doesn't scorch in the oven. Or, make it straight without anything added, and indulge your taste buds in pure cheesy creaminess.
There are three keys to perfect mac 'n cheese. First and foremost, do not use pre-shredded cheeses, which contain anti-caking agents that damage the melting properties. Second, cook the roux long enough to prevent a raw flour taste. Third, slightly undercook the pasta before it goes in the oven; this prevents it from turning to mush.
You can add a little bit of bacon, pancetta, prosciutto, or other flavorful bit of meat to create an additional savory dimension to your mac. For a vegetarian alternative, try chopping up some lightly steamed broccoli or cauliflower and stirring it into the cheese sauce, making sure to fully coat it so it doesn't scorch in the oven. Or, make it straight without anything added, and indulge your taste buds in pure cheesy creaminess.
Wednesday, October 5, 2011
Kale Gratin: my twist on a French country classic
Gratin takes many forms, but most gratins are based on potatoes, bread crumbs, and cheese. I got a big bunch of leafy red kale and a bag of yellow potatoes in my Full Circle Farm box this week, so I decided to hybridize two different gratin recipes to create this delicious dish. This is a good example of fusion cooking -- locally-sourced ingredients prepared in classic French style. Nutrient-rich kale adds texture and vibrance to the potato base, while generous use of cheese and bacon keep this dish true to its country roots. This is comfort food to be sure, and a perfectly satisfying meal for a crisp Autumn day.
Friday, September 2, 2011
Champagne Risotto with Yellow Tomatoes: vegetarian comfort food
Risotto is the sophisticate's comfort food. Here I've dressed up the basic dish with Prosecco and yellow cherry tomatoes. I served this creamy, subtly sweet risotto with sauteed summer vegetables and an heirloom tomato salad. Paired with a glass of leftover bubbly, this was a satisfying vegetarian meal.
Ingredients
1 quart vegetable or chicken broth
1 cup sparkling white wine
3 tbsp butter
2 large shallots, finely diced
1 garlic clove, finely chopped
1 1/2 cups Arborio rice
1/2 cup parmesan, finely grated, plus 2 tbsp shavings to serve
1 tbsp olive oil
20 yellow cherry tomatoes
2 sprigs thyme plus additional for garnish
salt and pepper
Directions
1. Add the broth and wine to a pan and simmer over medium heat.
2. Melt 2 tbsp butter in a saucepan over medium heat. Saute the shallots and garlic until soft but not brown, about 4 minutes.
3. Add the rice and cook for about 1 minute, stirring constantly.
4. Add a ladleful of the broth mixture and stir until it is absorbed. Repeat. Add one ladleful at a time and stir constantly until absorbed, then add the next ladleful. This should take about 15-20 minutes total. Note: Risotto is a high maintenance diva, requiring constant attention and patience. Don't neglect stirring or it will not turn out right.
5. Turn off the heat. Add 1 tbsp cold butter and the grated parmesan, stirring to fully incorporate. Cover and set aside.
6. In a small fry pan, heat the olive oil over medium heat. Add the tomatoes, thyme, salt and pepper and saute for about 3-4 minutes, until tomatoes are soft and just starting to split.
7. Serve the risotto topped with tomatoes and parmesan shavings, and garnish with a sprig of fresh thyme.
I also created a small heirloom tomato and basil salad, drizzled with basalmic vinegar and a little olive oil.
Buon appetito!
Ingredients
1 quart vegetable or chicken broth
1 cup sparkling white wine
3 tbsp butter
2 large shallots, finely diced
1 garlic clove, finely chopped
1 1/2 cups Arborio rice
1/2 cup parmesan, finely grated, plus 2 tbsp shavings to serve
1 tbsp olive oil
20 yellow cherry tomatoes
2 sprigs thyme plus additional for garnish
salt and pepper
Directions
1. Add the broth and wine to a pan and simmer over medium heat.
2. Melt 2 tbsp butter in a saucepan over medium heat. Saute the shallots and garlic until soft but not brown, about 4 minutes.
3. Add the rice and cook for about 1 minute, stirring constantly.
4. Add a ladleful of the broth mixture and stir until it is absorbed. Repeat. Add one ladleful at a time and stir constantly until absorbed, then add the next ladleful. This should take about 15-20 minutes total. Note: Risotto is a high maintenance diva, requiring constant attention and patience. Don't neglect stirring or it will not turn out right.
5. Turn off the heat. Add 1 tbsp cold butter and the grated parmesan, stirring to fully incorporate. Cover and set aside.
6. In a small fry pan, heat the olive oil over medium heat. Add the tomatoes, thyme, salt and pepper and saute for about 3-4 minutes, until tomatoes are soft and just starting to split.
7. Serve the risotto topped with tomatoes and parmesan shavings, and garnish with a sprig of fresh thyme.
I also created a small heirloom tomato and basil salad, drizzled with basalmic vinegar and a little olive oil.
Buon appetito!
Wednesday, August 31, 2011
Ginger Crinkles: sweet, unique, yummy cookies
My husband renamed my ginger crinkles "ginger doodles" because their sugar-crusted exterior looks somewhat similar to that of snickerdoodles. Molasses and brown sugar gives these cookies a deep sweet flavor, while ground ginger adds a pleasing little spicy note. They taste a lot like Christmas gingerbread, only richer and more complex.
Tuesday, August 9, 2011
Pasta Alfredo with Grilled Chicken: an Italian classic
Real alfredo sauce is simply butter, cream, parmesan, and a tiny pinch of nutmeg. It is easy to make from scratch IF you know a few tricks. When I have a major craving for comfort food, I'll often say, "Honey, can we have pasta alfredo tonight?" I happily take the copilot's seat and let him take charge of this meal, which is one of his specialties.
If you're going to eat alfredo sauce, commit to it. Do not use margarine. Do not use half and half. Do not use anything called "low fat." Also, be aware that pre-grated parmesan contains anti-caking agents that damage its melting properties. These anti-caking agents will destroy the sauce, making it clumpy and separated. (Trust me - I know this from experience.) Buy a block of parmesan and finely grate it yourself. It's worth the extra 2 minutes.
Alfredo Sauce Ingredients
2 tbsp butter
2/3 cup + 1/3 cup heavy cream
2/3 cup parmesan, freshly grated
pinch nutmeg
Other Ingredients
If you're going to eat alfredo sauce, commit to it. Do not use margarine. Do not use half and half. Do not use anything called "low fat." Also, be aware that pre-grated parmesan contains anti-caking agents that damage its melting properties. These anti-caking agents will destroy the sauce, making it clumpy and separated. (Trust me - I know this from experience.) Buy a block of parmesan and finely grate it yourself. It's worth the extra 2 minutes.
Alfredo Sauce Ingredients
2 tbsp butter
2/3 cup + 1/3 cup heavy cream
2/3 cup parmesan, freshly grated
pinch nutmeg
Other Ingredients
12-16 oz. pasta such as farfalle, radiatori, or penne
small pat of butter
1 lb boneless skinless chicken breasts
1 tbsp olive oil
salt and pepper
fresh parsley, chopped, with stems discarded
Directions
0. Read the recipe all the way through. Prepare and measure out all the ingredients.
1 lb boneless skinless chicken breasts
1 tbsp olive oil
salt and pepper
fresh parsley, chopped, with stems discarded
Directions
0. Read the recipe all the way through. Prepare and measure out all the ingredients.
1. Preheat the grill to medium heat. Bring a large pot of water to a boil and toss in a pinch of salt.
2. Pound the chicken breasts flat and thin. Lightly coat with olive oil, salt, and pepper.
3. Add the pasta to the boiling water and set a timer based on package directions.
4. While the pasta is cooking, grill the chicken. (Note: do not skip step 2 or the chicken will not cook evenly.) When cooked through, remove, cover, and set aside.
5. Drain the cooked pasta, add a small pat of butter, and stir to keep noodles from sticking together.
6. Heat 2 tbsp butter and 2/3 cup cream together in a large saucepan over medium heat, stirring with a wooden spoon to fully combine. Do not boil the cream.
7. When slightly thickened, add just a pinch of nutmeg. Turn off the heat.
8. Add the pasta, the remaining 1/3 cup cream, parmesan, and parsley all at once. Stir to fully coat the cooked pasta in the cream sauce. Remember: do this step with the heat off. When fully combined, cover to keep warm.
9. Chop the chicken into strips.
10. Serve the pasta topped with chicken strips and a little more grated parmesan if desired.
Raw red bell pepper slices are as a nice counterpoint to the creamy pasta, cleansing the palate with their cool, satisfying crunch. A garnish of fresh parsley contrasts the vibrant red of the pepper slices, adding the final visual touch. We chose this sauvignon blanc to accompany the meal, but it works well with almost any white wine.
What was I doing while hubby was cooking this delicious food? Assisting with ingredient prep, working out the presentation details, and making this simple dessert of sliced strawberries, blackberries, and real whipped cream:
The basic ratio I use to make whipped cream is 1/4 cup heavy cream, 1 tsp sugar, 1/4 tsp real vanilla (the ingredient label should not say vanillin, artificial flavoring, or corn syrup). Combine all ingredients in a bowl and use a hand mixer to whip until fluffy.
How did I get the whipped cream to look like that if I didn't use a ReddiWhip can? I used a squeeze bottle with a pastry tip. That might be just a little over the top, but it certainly does look appetizing, no?
Buon appetito!
2. Pound the chicken breasts flat and thin. Lightly coat with olive oil, salt, and pepper.
3. Add the pasta to the boiling water and set a timer based on package directions.
4. While the pasta is cooking, grill the chicken. (Note: do not skip step 2 or the chicken will not cook evenly.) When cooked through, remove, cover, and set aside.
5. Drain the cooked pasta, add a small pat of butter, and stir to keep noodles from sticking together.
6. Heat 2 tbsp butter and 2/3 cup cream together in a large saucepan over medium heat, stirring with a wooden spoon to fully combine. Do not boil the cream.
7. When slightly thickened, add just a pinch of nutmeg. Turn off the heat.
8. Add the pasta, the remaining 1/3 cup cream, parmesan, and parsley all at once. Stir to fully coat the cooked pasta in the cream sauce. Remember: do this step with the heat off. When fully combined, cover to keep warm.
9. Chop the chicken into strips.
10. Serve the pasta topped with chicken strips and a little more grated parmesan if desired.
Raw red bell pepper slices are as a nice counterpoint to the creamy pasta, cleansing the palate with their cool, satisfying crunch. A garnish of fresh parsley contrasts the vibrant red of the pepper slices, adding the final visual touch. We chose this sauvignon blanc to accompany the meal, but it works well with almost any white wine.
What was I doing while hubby was cooking this delicious food? Assisting with ingredient prep, working out the presentation details, and making this simple dessert of sliced strawberries, blackberries, and real whipped cream:
The basic ratio I use to make whipped cream is 1/4 cup heavy cream, 1 tsp sugar, 1/4 tsp real vanilla (the ingredient label should not say vanillin, artificial flavoring, or corn syrup). Combine all ingredients in a bowl and use a hand mixer to whip until fluffy.
How did I get the whipped cream to look like that if I didn't use a ReddiWhip can? I used a squeeze bottle with a pastry tip. That might be just a little over the top, but it certainly does look appetizing, no?
Buon appetito!
Saturday, August 6, 2011
Beer Battered Fish 'N Chips: Britain's best culinary achievement
The Brits don't generally score many points for their cuisine, but they do get kudos for inventing fish 'n chips. Beer-battered cod with tartar sauce, French fries, and a crisp veggie salad hit the spot on a lazy Friday night. My husband enthusiastically went back for a second helping after devouring the first. One look at this picture will explain why:
Ingredients
1 lb sturdy white fish such as true cod or halibut
1 cup beer
1 cup flour
3-4 medium yellow potatoes
canola oil
salt
fry thermometer
Directions
1. Pour 8 oz. of beer into a bowl on the counter to let it warm slightly. Enjoy the rest at the proper drinking temperature. :)
2. Peel the potatoes, slice into thin rounds, and then slice again into fries.
3. Cut the cod into strips, no wider than 1 inch across. Small pieces fry more quickly.
{Note: if serving with a salad, vegetable, tartar sauce, or other cold side item, prepare it before moving to the next steps.}
4. Pour about 2 inches of canola oil into a pot and heat it to 325 F degrees.
5. Add sliced potatoes to the oil using a slotted spoon. Fry for 6 minutes. Remove to a plate covered with a paper towel to absorb excess oil. (Note: Fry in batches to avoid overcrowding.)
6. Allow fries to cool on the plate. They will look pale after this first fry, but should be cooked through.
7. Slowly add flour to the beer, whisking to combine. If desired, the batter can be lightly spiced with Old Bay, garlic, paprika, or salt. (Personally, I rely on good beer for flavor.)
8. Heat the oven to 200 F.
9. Dredge the fish pieces in the batter. Add a test piece to the hot oil (325 F) and fry until the batter looks golden. Remove with tongs or a slotted spoon, cut it open, and check that the fish is cooked through.
10. Add additional pieces of battered fish to the oil in batches, careful not to crowd too many at once or they will stick together. When removed, blot off excess oil with a paper towel, and keep the cooked fish warm in the oven.
11. When all fish pieces are cooked, use a slotted spoon to remove and discard any batter drippings left behind in the fry oil.
12. Raise the oil temperature to 375 F.
13. Add french fries back to the hot oil, frying for 1-2 minutes until they are golden-brown. Remove to a plate with the slotted spoon, and blot off excess oil with a paper towel. Lightly salt or spice the fries to taste.
I like to serve fish 'n chips with homemade tartar sauce. I combine 4 tbsp mayo with 1 tbsp relish and 1 tsp lemon juice. A raw veggie salad is a nice counterpoint to fried food. To make the salad I show here, combine cucumber, carrot, purple onion, and dill weed with a splash of white wine vinegar and olive oil. Malt vinegar is also a nice touch for the fish or fries. Pair with your favorite microbrew or a dry white wine.
Enjoy!
Ingredients
1 lb sturdy white fish such as true cod or halibut
1 cup beer
1 cup flour
3-4 medium yellow potatoes
canola oil
salt
fry thermometer
Directions
1. Pour 8 oz. of beer into a bowl on the counter to let it warm slightly. Enjoy the rest at the proper drinking temperature. :)
2. Peel the potatoes, slice into thin rounds, and then slice again into fries.
3. Cut the cod into strips, no wider than 1 inch across. Small pieces fry more quickly.
{Note: if serving with a salad, vegetable, tartar sauce, or other cold side item, prepare it before moving to the next steps.}
4. Pour about 2 inches of canola oil into a pot and heat it to 325 F degrees.
5. Add sliced potatoes to the oil using a slotted spoon. Fry for 6 minutes. Remove to a plate covered with a paper towel to absorb excess oil. (Note: Fry in batches to avoid overcrowding.)
6. Allow fries to cool on the plate. They will look pale after this first fry, but should be cooked through.
7. Slowly add flour to the beer, whisking to combine. If desired, the batter can be lightly spiced with Old Bay, garlic, paprika, or salt. (Personally, I rely on good beer for flavor.)
8. Heat the oven to 200 F.
9. Dredge the fish pieces in the batter. Add a test piece to the hot oil (325 F) and fry until the batter looks golden. Remove with tongs or a slotted spoon, cut it open, and check that the fish is cooked through.
10. Add additional pieces of battered fish to the oil in batches, careful not to crowd too many at once or they will stick together. When removed, blot off excess oil with a paper towel, and keep the cooked fish warm in the oven.
11. When all fish pieces are cooked, use a slotted spoon to remove and discard any batter drippings left behind in the fry oil.
12. Raise the oil temperature to 375 F.
13. Add french fries back to the hot oil, frying for 1-2 minutes until they are golden-brown. Remove to a plate with the slotted spoon, and blot off excess oil with a paper towel. Lightly salt or spice the fries to taste.
I like to serve fish 'n chips with homemade tartar sauce. I combine 4 tbsp mayo with 1 tbsp relish and 1 tsp lemon juice. A raw veggie salad is a nice counterpoint to fried food. To make the salad I show here, combine cucumber, carrot, purple onion, and dill weed with a splash of white wine vinegar and olive oil. Malt vinegar is also a nice touch for the fish or fries. Pair with your favorite microbrew or a dry white wine.
Enjoy!
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