Comfort Foods and Indulgences

At an "early 60's tacky tiki" theme party this weekend, it occured to me how sometimes the most retro recipes can also be very of-the-moment. At this particular party there were modern takes on all sorts of things. In each case very high quality ingredients were used and, you know the saying, "quality in, quality out." There was a cucumber gelatin mold salad, only the cucumbers were fresh from the farm, agar-agar was used to gel it and fresh dill and citrus flavors punctuated the dish. It was so good I took some home!

Another dish that hasn't been popular in a while was the cheese ball, though at this party there were three of them. When made with the best cheeses, fresh roasted red peppers and rolled in nuts, it was positively delicious. The dish I had the hardest keeping my paws out of was nothing more than a premium "seven layer dip". Seven layer dip is made from refried beans, sour cream, guacamole, salsa, cheese, olives and green onions or some similar combination. But imagine a version where each layer was made from scratch or with the best products available. It was a far cry from the versions I've had that were made mostly from mundane canned ingredients.

Wow, what an awesome idea this is for breakfast, or breakfast for dinner...or a snack. It's like the whole kit and kaboodle in one bite. Do you know how hard it is to have the bacon, eggs and toast done at the same time? Well of course you do, you've tried. It's a challenge.

So I guess this post has now saved you from morning despair and frustration. Lucky you. Oh let's not forget how good these taste....the buttery toast, the salty bacon, the runny egg (or not depending on how long you cook it).

It's just fantastic and a perfect solution to making breakfast for a lot of mouths. Once they are in the oven, get the coffee goin' and you'll have to time to take the curlers out of your hair before you take the kids to school. They will be very happy for that.

And they easily pop right out of the tin. So perfect.

Hey everyone...another great party trio.  This is really fun to serve all of them, at once.  Each one has a unique flavor and all are top notch flavors.  I have to admit my favorite was the Buffalo Wing, it's also the spiciest.

I served these with plain Kettle Style chips, they were the perfect vehicle for delivering the yumminess. And by incorporating your favorite fatty foods in hummus, there is no reason to deprive yourself (2 Tablespoons average about 40 calories). I love it.

Apparently there is a restaurant in Baltimore (The Desert Cafe) that has a rotating menu of a 175 versions of hummus...even sushi and banana-split flavors.  They even ship their hummus nationwide.

Here are three of their recipes they shared with Food Network....they are must trys...

If you had to pick just one dish that represents the category of comfort food better than any other, what would it be? My pick would be good old fashioned mac 'n cheese. Many people think of macaroni and cheese as a true American dish, but in fact its roots lie with the cheese-loving Swiss. Who better to have invented the dish?

What makes macaroni and cheese so popular everywhere is the fact that it's a basic dish to put together, using simple and satisfying ingredients. In this recipe it's cheese, pasta, and bacon—is there a combination any more comforting? This macaroni is hearty enough to get a mountain climber to the top of the Alps and back.

My recipe combines the classic Alpine cheeses of Raclette, Gruyère, and Fontina. Other good Swiss cheeses like Appenzeller or Emmentaler would work well too. The combination of cheeses is typical of a Swiss fondue. And it's the perfect blend for this mac and cheese. Thickly sliced bacon adds a great bite and salty flavor to the dish. And even if you don't reside in an Alpine ski chalet, enjoy this dish on a cold day. It's even better after a day of being out in the snow.