Comfort Foods and Indulgences

miniquicheIn the past I would make lots of mini quiches and freeze them for snack time or unexpected guests. These little baked egg cups have replaced those cute little quiches, no crust needed, thus no gluten. I prefer them purely vegetarian. Using up veggies from the previous nights meal (roasted asparagus, potatoes, broccoli, sauteed spinach, etc.) is right in line with my “no waste” philosophy. These are just another way to “re-purpose” staples and ingredients I already have on hand.

Generally, I like my eggs served with homemade salsa or onion marmalade on the side. Not only does it add so much more flavor, but it brings a bit of color to the plate. And think about the possibilities for your next brunch. Make these in advance, in a variety of flavor combos, leaving more room for Bloody Mary’s and conversation.

My favorite combo, so far, is this one or one made with blanced asparagus, goat cheese, and leeks. Make a double recipe. Keep them in the fridge for up to four days…that is, if they last that long.

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stuffedpotatoes.jpgIf you are looking for an easy way to serve a crowd potatoes this summer, you should try this.  These sports bar-inspired creations are roasted instead of deep fried (like the loaded potato skins) and come out tasting great.

Choosing the smallest red potatoes you can find keeps them easy to eat.  A tray full on the table or the buffet line are a yummy addition to all the cookouts I know you are planning.

With butter, bacon and cheese they taste just as sinful as the deep fried version we are used to eating. 

I have to admit I have been craving potatoes lately.  After two weeks of rain, weed pressure in the vineyard is high.  I have been hoeing around the vines so that root establishment does not have any competition from our friends, "the weeds".  Anyway, it is extremely hard work and carbs have been calling.  These potatoes hit the spot.

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2011bestbite.jpgOh, I have no trouble recalling the favorite thing I ate in 2011. It was October 8th, the evening before the Chicago Marathon. My husband and I were in the Windy City to watch our son, who lives in Fargo, ND, run the marathon. His birthday was the same day as the run, so we planned on lots of celebrating. My husband and I were ready for a break after a day of walking the city.

We happened upon Bice Restaurant in the Talbot Hotel and thought we'd stop for just a glass of wine as we regrouped and decided on our plans for the rest of the evening. One glass of wine turned into another, then dinner and finally, dessert. Just the thought of that dessert makes me salivate. Bice's Cioccolatissimo was recommended to us by our server.

"I am a diabetic," he said. "If I am going to die, I am going to die eating Cioccolatissimo." After that, how could I say no to a chocolate dessert that was planned to be this charming man's last bite on earth?

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tartarsauceSometimes what I crave isn't the thing itself but the sauce that goes with it. Years ago when I was a vegetarian, I did very well without eating meat except for a recurring craving for hot dogs. I couldn't go to a Dodger's game or a county fair without being taunted by the sight of a hot dog stand.

Even now, writing this, my mouth waters at the thought. In time I realized it wasn't actually the hot dog that I missed, it was the mustard, relish, and chopped onions that had me questioning my commitment to vegetarianism.

I have to confess to a lack of enthusiasm for fish. Over the years I have found appetizing ways to prepare salmon, sand dabs, tuna, and sole, but fish isn't my "meat" of choice.

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6a0120a848bbaf970b017c35784f94970b-500wiIn hopes of starting the year with a sweet and steeped memory, I hurried into my kitchen to whip up a quick tea–infused treat. Faced with several perfectly ripe pears, chocolate chai tea and whole grain flower (that never made its way into holiday cookies), I decided to give a basic muffin a delicate, tea-infused twist.

The perfect breakfast bite, these Whole Wheat Pear & Chai Crumb Muffins are slightly addicting (I dare you to make more than 6 and see how long they last…I say that while typing with crumbs that are dangerously close to finding their way into my keyboard crevices).

Fragrant pears are mixed into the somewhat savory whole wheat batter to add a hint of natural sweetness. The chocolate chai tea adds a pop of warming spices to the basic crumb topping, the real star of the treat (but don’t tell the pears).

The first bite reminded me of soft yet satisfyingly hearty cornbread with a dainty dab of spiced pear jam. But maybe that’s just me. You’ll have to take a bite while it’s still warm from the oven (with just the tiniest bit of unsalted butter) and tell me what you think. And if you add a chocolate chai latte to the mix, well, you’re just spoiling your taste buds.

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