Comfort Foods and Indulgences

At one time or another, we've all had overripe bananas sitting on our counter tops waiting to be consumed. Unfortunately, most of the time they end up in the trash. I'm not a big fan of bananas in general, so that happens to me all the time. But I absolutely love using them as a device in baking. I almost purposely let them go brown just to have an excuse to use them for baking.

Banana bread is one of those confections that's always great to have on hand to offer friends when they stop by. Anyone would enjoy a thick slice spread with cinnamon butter served alongside coffee or tea. It's perfect for breakfast, brunch, or an afternoon pick-me-up. Banana bread also makes a great gift at holiday time or can be shared with coworkers, especially if baked as muffins. Even if you don't like bananas, like me, you will love this banana bread. The best part about this recipe is that it uses only two bowls. In one the dry ingredients are combined and in the other the wet. All one needs to do is dump and stir. No special culinary expertise required.

One of the most classic dishes of French cuisine is coq au vin, that famous stew of rooster braised in red Burgundy wine. Really it does not have to be made from rooster, capon or chicken are just as much called for in traditional recipes. The practice of stewing meat in wine is very much ancient. Coq au vin traces its history back to Roman times when France was a part of Gaul, which combined most of western Europe. This dish doesn't rely on one type of wine. It can be made with any wine, and regions throughout France do make it with their local wines. The two best-known versions are made with Pinot Noir or Riesling.

The region of Alsace specializes in coq au Riesling. Food from this area has a slight German slant, since the province once belonged to Germany. Alsace is a very important wine-producing region, specializing in Riesling, recognized as some of the best all over the world. The wine is used in many traditional dishes such as baeckeoffe and of course coq au Riesling. Braising the meat in wine for a long period not only thoroughly flavors the meat, but it also helps make it particularly tender, especially if your using a tough old rooster.

Recently I had a tryst with an old flame. No, ‘old flame’ is not quite right. You see, I’ve mindlessly used him many times over the years--even recently--meeting him most often in dark movie houses. On rare, more daring occasions we met in my bedroom, on nights when I admit I much more anticipated my latest Netflix delivery or guilty-pleasure TV show. He was always a second thought; an accompaniment; a reliable, cheap snack I held back from enjoying fully, lest I spoil the more respectable dinner waiting for me at home.

But this night was different. I was alone. . .insatiable, yet I longed for something more substantial, more fulfilling. . .more memorable. Suddenly, and for the first time, I saw him in a new light. The idea seemed so silly given our past dealings, that I needed some kind of sanity check before making the call. I did what one does when faced with such a crisis. I grabbed my phone, and desperately tweeted:

No one did (talk me out of it), but when shortly thereafter I received an inquisitive tweet from none other than the brilliant Amy Ephron (“What does homemade mean?”, “Did you grow and dry the corn, or do you just mean ‘not microwaved’?”, “Recipe, please?”), I knew I was on to something, and that there was no turning back.

Snickerdoodles are a New England favorite, but the exact origin of the cookie seems to be a mystery. The Joy of Cooking claims that Snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudeln, which means "snail dumpling.

A different author suggests that the word "snicker" comes from the Dutch word snekrad, or the German word Schnecke, which both describe a snail-like shape. Whatever the origin, they are a delicious cookie with crisp edges and soft and chewy centers with a lovely buttery sweet cinnamon flavor.