Comfort Foods and Indulgences

Across the country, the not-so-hot-economy is adding appeal to cooking at home. But, I’m not talking about staying home to make your favorite macaroni and cheese. People who have grown accustomed to dining out still want to eat in style.

The interest of cooking at home has also been heightened by attention given to reality cooking shows and the explosion of celebrity chefs on the television and entertainment scene. With such a hunger for eating and entertaining in our own dining rooms, I feel there is a need for ideas on how to eat better at home for less. In other words, a little, “gastronomy for the economy” is in order.

When I patronize a fancy restaurant, I love to indulge a bit and order steak and lobster. However, making quality steak and lobster at home can be pricey. In order to satisfy my urge for this type of meal, I’ve put together a Surf and Turf Sizzle that is easy to prepare and won’t put a dent in your pocketbook. 

Strawberry, Lime, and Mint Pavlova with Whipped Cream

After a long winter where even Southern California has had its share of cold temperatures, it’s nice to transition to brighter, fresher, springtime recipes. Pavlova is a perfect example - light, airy, elegant – it’s a whimsical dessert that combines crisp meringue with a “marsmallow-y” center, lightly sweetened whipped cream, and macerated fresh fruit that provides beautiful color and texture.

There’s been a long-running argument between Australia and New Zealand over who invented the pavlova which was named after the Russian ballerina Anna Pavlova, who visited both countries in the 1920s. While Australians and New Zealanders agree on that, there is still no consensus on who invented it.

Regardless of where it was created, this recipe, adapted from Cook’s Illustrated, is easy to make and perfect for spring holidays like Easter and Passover. By following a few simple techniques, the recipe delivers a nearly foolproof showstopper for your spring celebration.

I’m not sure why I always through crumbles needed to be sweet. Is it because I’m usually eating them weekly smack dab in the middle of summer? Probably. But last month in Paris we stopped by a lovely little shop and café for lunch where Adam ordered a Zucchini Crumble, a small dish of tender eggplant, zucchini, tomatoes and onions topped with a savory buttery topping and a sprinkle of fresh herbs.

Its simplicity astounded me, its flavor surprised me. And the door to enjoying a different type of crumble was opened and we’re already looking forward to repeating this dish with autumn’s delicious butternut squash or even tender roasted root veggies. It’s simple, satisfying, and makes a wonderful lunch.

For many years, we had always hosted the neighborhood Halloween Party. On the night of Halloween, everyone showed up in costume attire to chow down on big vats of homemade chili, corn muffins, and slaw or large trays of baked ziti, Caesar salad, garlic balls, and some sort of festive cocktail. It really depended upon my mood and how many were expected to show up.

One year, a friend of mine brought over a huge tray with a pumpkin like cake on it. I couldn’t figure out what it was. A layer of pumpkin like mousse atop some sort of crust over a sprinkling of pecans.

I took one bite and I was addicted. I can’t really call it a cake, even though it is made with a cake mix. It is kind of like a pie, but not really. Her mom called it “Pumpkin Delight” and I have to say, it is delightful. For years, I followed the recipe. Would never have thought to have changed it. But with me being conscious about what I put in the food that I make, thus what ultimately goes into my kids bodies, I decided to test this recipe using more whole ingredients.