Comfort Foods and Indulgences

Snacks are part of the American way of life. We are a nation of snackers. Because I work from home, I have no "break room" stocked with drinks and snacks, but that doesn't mean I don't help myself to a nibble now and then. I most frequently indulge in snacks when I'm traveling because it's not always easy to find a satisfying meal in between departure and arrival. In general I prefer healthier snacks, they just taste better to me. Stock up on these for the home, office or on to take the road.

G.H. Cretors

When I pass through Chicago O'Hare, I sometimes buy some "Chicago mix" that wacky sounding but utterly delicious combination of caramel corn and cheese corn. Each bite is salty sweet and so crisp and buttery. I've never found anything as good as what they sell in Chicago, until I got a sample of G.H.Cretors. They offer cheese popcorn and caramel corn separately but trust me, you want to try them combined. So truth be told, these are not the healthiest, but healthier than potato chips, so that's something.

Even though dip season is officially over (I designate Halloween to Super Bowl official dip season), there is no reason to miss out on something really yummy.  Who doesn't love an easy appetizer to throw together, especially one as rich and creamy as this one.

Let's face it, dip is an essential source of pre-dinner sustenance for hungry guests.  And while I made this dip using white wine, it also pairs beautifully with red wine too.

While fat adds richness, not to mention deliciousness to food, fat can also put up a barrier to wine. Fat coats the taste buds, making it difficult to perceive delicate flavors. Rich fatty foods need wines with enough acidity to cut through the fat and announce themselves. Wines with good acidity, such as ours, can cut through fat like a squeeze of lemon on fried fish, making the food feel less rich and heavy. When wine doesn't have enough acidity, the combination collapses under its own weight.  Just by knowing how fat and acidity combine will help you make choices with food and wine that work more often than not.

In 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.

I do my marketing on Friday’s. Sunday’s I load up on fruits and veggies at a local farmers market. By the time Saturday roles around, whatever is left in my vegetable bin isn’t so pretty. Inevitably, these items end up in a soup or a salsa or something random.

Cleaning out the vegetable bin (to make room for the newest and the freshest) left me with a few string beans, broccoli, left over roasted cauliflower, sauteed leeks (I keep sauteed leeks on hand to put in weekday morning eggs), about 1/2 cup of cooked lentils (leftovers from a previous meal), a carrot, a few stocks of celery, and a minced shallot.

A pot of soup was whipped up in less than 45 minutes and it was the perfect Saturday afternoon lunch. It is always so gratifying when I can create a healthy, whole meal without a plan or a recipe.

Soup, unlike baking, does not have to be exact. It’s not a science. Check your provisions, be creative, chop away, and make a double batch!