Comfort Foods and Indulgences

Most people would call them muffins, or maybe cupcakes. But, that sounds so ordinary. You know. Just the same old, same old. Not that I don't make muffins or cupcakes. But when I do, and when I put them on a plate with a sauce and a topping, they become babycakes. And suddenly, they become extraordinary.

This is exactly what happened when I mixed a second bowl full of Maple-Walnut Cake batter that I made for my All About Food newspaper column this week. I greased some glass custard cups, spooned some of the batter into them, filling them almost to the top. They took only about 20 to 25 minutes to bake. Once I took them from the oven, I allowed them to cool in the cups for about 10 minutes, then nudged them out with a table knife and transferred them to a wire rack to finish cooling.

The baked cakes have the texture of moist banana bread. Loads of toasted walnuts give them great crunch, not to mention the health benefits they offer. If you're not a pumpkin pie-lover, I could see this cake, sauce and maple cream topping showing up when it's time for dessert on Thanksgiving.

It’s just a fact.  If you don’t love these, it’s over between us.  The dialogue will stop.  Okay, it’s been sort of one-sided up until now anyway, but these potatoes are defining.  They are comforting.  They are easy.  I’ve been cooking them for years. Believe me, they taste fabulous. You will thank me later.    

I can eat these potatoes three times a day.  But they are meant for dinner.  Still, I bring this up because the potato is one of the few vegetables that people feel comfortable with in the early morning hours.   Most people hear the word eggplant and see the sunrise and feel the need to go back to bed.  Which is to say, you can make these potatoes for dinner and reheat them in the morning in a skillet with your scrambled eggs and we have what is known as a slice of heaven.  This is not something most people want to do with eggplant parm. 

Which leads me to mustard.  An underachiever.  In so many ways. 

Now we know, from experience, that the potato is simply a vehicle for a sauce, an oil, or a spice. 

This recipe takes advantage of all three propositions.

I like to wake up early, while the house is really, really quiet and have a little “me” time.  Generally, I make myself a cup of tea, read the NY Times and the LA Times food and life style section (on line), read my emails and check out my favorite blogs.  I love that 1 hour in the a.m. right before all the turmoil and chatter begins.

Yesterday, I was reading Sprinkle Bites and she had posted a recipe for French Toast Muffins.  Before I had finished reading the post, I was on my way into the kitchen to make these for the family for breakfast.  I love, love, love one bowl recipes.  To not have to drag out my mixer and all its parts is truly a wonderful thing.  This is one of those recipes.  Easy, quick, pantry ingredients and scrumptious.

One of the things that has stuck with me most from my trip to England some years ago was the unique names used for many traditional British dishes. There is bubble and squeak, which is potatoes and cabbage cooked together. Toad in the hole is a dish of sausages baked in a batter. Spotted dick is a bread pudding with raisins, drowned in custard. And one of my favorites is bangers and mash, sausages with mashed potatoes. All these dishes are commonly served in pubs all around England.

Traditionally, bangers and mash uses pork sausage or long coiled Cumberland sausage, slathered in a rich onion gravy. It's a classic homey meal that never fails to satisfy a hearty appetite. Nowadays, for the sake of reinvention, there are some gourmet incarnations. Other types of sausages can be used and the gravy can vary. Sometimes, it's served with fried onions. My first time tasting the dish was at a restaurant in Brighton that served a Frenchified version with a red wine sauce and a topping of fried leeks. It was probably one of the best versions of the dish I had during my time studying abroad.