Comfort Foods and Indulgences

Creamy-Chicken-Noodle-SoupA bit of a cold spell finally hit the Pacific Northwest this past week. The rain was so nice, except it rained while we were harvesting our vineyard, not cool mother nature, not cool. We have had such an unusually hot summer so the rain was a nice change for the most part.

During the rainstorm, all I could think about was making soup. As soon as I had a free moment, I did just that.

Have you ever had creamy chicken noodle as opposed to the clear, broth kind? It's so good. The consistency is not thick like potato soup, but the creamy part adds mouthfeel. With homemade bread, it's amazing. In fact the whole family asked for seconds.

I think if you are not going to make your own stock/broth, creamy is the way to go when it comes to chicken soup. This recipe is really something you can throw together on a weeknight. In fact, the chicken can go into the broth totally frozen. And is fully cooked within 15 minutes. That is the beauty of using tenderloins. Who can beat that for a mid-week dinner? 

You might be looking at this pot of soup and wondering where are the carrots? While I love carrots, the creamy version of chicken noodle tastes so much better with parsnips. They are just as sweet, if not sweeter and my family loves them.

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9layerdipI love bean dips for a party, especially layered dips, because of the colorful and flavorful layers that can be created in a bowl. It reminds me of the colored sand I used to pour into jars as a kid. It's exciting and unexpected to see and break through the different layers of one of these dips to discover unique flavors.

Most layered bean dips start with a can of ho-hum refried beans, but this dip starts with a flavorful pinto bean purée made with a quick sauté of onion and garlic. Then comes the Pace Picante Sauce followed by a layer of mashed avocados, which tastes much like guacamole. Cooling sour cream finishes the layers.

The chunky toppings include shredded sharp cheddar cheese, cherry tomatoes, pickled jalapeños, scallions, and cilantro. It's an easy dip that comes together in no time at all. It can even be made a few hours ahead (minus the toppings) and refrigerated before your party guests arrive. This is a must-try recipe to add to your Super Bowl celebration.

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almost-sauceless-creamy-corn-fettucine-with-blackened-shrimp-a-delicious-mealI love Fettuccine Alfredo, but during the summer months it's a little heavy. It doesn't mean I still don't crave it. 

I have made "Lighter" Fettuccine Alfredo and a quick "weeknight" version of Chicken Fettuccine Alfredo. Both are fabulous but I still wanted something lighter, something more summery with a kiss of sunshine. After racking my brain, I decided charred corn, basil an eensy bit of cream (1/4 cup) and some lemon juice would make a perfect summer alfredo sauce. Okay, honestly I didn't even know if it was going to work.

But it did! It's not heavy and almost seems "sauceless" but at the same time it's creamy. I know that's hard to imagine but you'll get it once you taste it. Let's just call it an anomaly. 

I am currently into shrimp, mostly in tacos, but they seem to be appearing in my other dishes too. I couldn't resist topping this very summery pasta with some blackened shrimp.

Let me set the stage, a bite of the shrimp, with its cajun flavors, the sweet corn and bright lemon taste in the pasta...it's heaven and summa' all in one bite. You will make this again and again.

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lobsterstockIt is a cool and rainy Sunday afternoon in Maine and my sister and I have had an empty stomach for months or in other words, too many lunch-free days in a row. We are in need of something steamy and soulful. With a guilt filled summer of cooking way too many lobsters for the myriad of lobster rolls we make, I confess that I threw out every one of those gorgeous, flavor filled shells. Yes, they are composting somewhere but the shells were underutilized by me. I am guilty of being too busy. I had no extra minutes for one more thing to do, though I wished somehow I could have made stock- just once. So, today is the day...

I have a stockpot filled with picked lobster bodies, empty claw and knuckle shells which I have covered with water, along with a cup or two of white wine, a chopped leek to give it a sweet kiss from the South of France, a tablespoon of dried tarragon, several (I used 4, maybe 5) whole cloves of peeled garlic, a touch of sea salt and a chopped large tomato. That’s it! Let it simmer - for an hour at least but no more than two. There is just so much flavor that can be extracted or pulled from the shells and two hours is more than ample.

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Strawberry, Lime, and Mint Pavlova with Whipped Creamstrawberry mint pavlova

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.

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