Comfort Foods and Indulgences

Julie D's Famous Lobster Pasta

amazing lobster pasta This time of year in Maine the soft shell lobsters are “in” season and are very plentiful and inexpensive. You ask what is a soft shell lobster? Is it like a soft shell crab, do I eat the whole thing, shell and all? No, no, not all all similar. In order for a lobster to increase their size, ie. “grow” they have to shed their old hard shell. Two weeks before this happens they form a soft, thin shell under their hard exterior. Once the thin shell is formed under the hard shell they dehydrate, shrinking the soft membrane shell which contracts to the lobster’s meat, then the pressure builds until the old hard shell breaks open and the lobster pulls it’s new body out. First they pull out the claws then the tail and finally the body. Once this happens they fill themselves up with sea water. They balloon up with water, especially in the claws which are half water and the tail is about a quarter filled with sea water. The cooked meat of a soft shell is bright red and more tender then a hard shell lobster. The new shell looks exactly the same in coloration but it is as thin as syran wrap.

Biscoff Stuffed French Toast

biscofffrenchtoast Daddies, avert your eyes, because this is what your family will be serving you in bed on Sunday morning (Father's Day). However, it's so good, the kids might help you eat it all. And Mom, it's so easy to make, the kids can take all the credit...they will love that.

A few months ago, I didn't even know what Biscoff spread was. I kept seeing it everywhere in the blogs and finally I could no longer resist, I just had to try it. Honestly, I wish I hadn't. It's so addicting, sweet and good...it can only be described as crack.

My favorite way to eat it....with a spoon. If you are on a diet, I strongly suggest not bringing this into your home. It will call to you, as it does me, from the cupboard with its creepy siren song....ugh. It always wins. I give in. Every. Single. Time.

I already fed this French toast to my husband and after one bite he looked at me and said, "Good grief, this is dangerous."

Make a Perfect Grilled Cheese Sandwich

grilledcheese Would you like to know the secrets to great grilled cheese sandwiches? Heidi Gibson, the Commander-in-Cheese of The American Grilled Cheese Kitchen is a serious grilled cheese champ. She has won more grilled cheese sandwich contests than anyone. Last night I learned from Gibson how to make breakfast and brunch versions of grilled cheese sandwiches and picked up some amazing tips.

So let's get started!

What's best to slather on your bread?
On the outside Gibson goes with butter, she recommends European style and she likes salted, not unsalted butter so that the sandwich has a bit of "salty crunch" when you bite into it.

What kind of bread should you use?
Almost any kind! With the exception of potato bread which does not lend itself well to grilled cheese sandwiches. Bread with holes can be used, but find a cheese that will melt though, giving you crusty "plugs." Some types of bread to consider--levain, sourdough and artisan whole wheat.

What about seasoning your ingredients?
Here Gibson breaks with tradition and says, if you have salty ingredients like bacon or ham, don't season each ingredient as you go. Cheese also adds salt, and salted butter will add flavor to your bread.

Corn Pudding

I'm spending a few days in what I'm told is the Mid-West of America (albeit the Northern Mid-West), a place I've never been to before. It's a land of lakes and fir trees and glittering silver birches, and flying in I was startled (and a little homesick) by the landscape's resemblance to Norway. Of course everyone who lives here is either Norwegian or Swedish.

My Minnesota hostess (who is also one of my best girlfriends) adapted a corn pudding from the book Local Flavors by Deborah Madison. Don't be put off by the name. The recipe is delicate and delicious. I've found that using a mellifluous deep-South accent – as in "coooorrn puddin'" – assures its proper status in culinary Americana.

This is an American staple, transformed and updated by the use of fresh herbs and goat cheese. Up here, there is a farmer's market three times a week, and she used fresh corn as well as fresh parsley and chives cut from the selection of clay pots outside her kitchen door.

World's Best Grilled Cheese

bestgrilledcheese I don’t know who creates these things, but apparently April is National Grilled Cheese Month. Holiday or not, grilled cheese sandwiches seem to appeal to everyone. It’s one of my favorite lunchtime treats –especially when there almost nothing left in the refrigerator – there’s always cheese and bread. Comté cheese, with its complex, nutty, caramelized flavor pairs perfectly with the sharp cheddar. If you can’t find it, you can use all cheddar. Choose high quality sandwich bread – white, wheat or sourdough all work well. Serve on its own, with mixed greens, or my favorite – creamy tomato soup.

3 tablespoons butter, melted
4 thick slices white, wheat, or sourdough bread
1 teaspoon Dijon mustard
2 ounces Cabot Extra Sharp Cheddar, grated
2 ounces Comté cheese, grated

Heat a heavy 12-inch cast iron skillet over low to medium-low heat. Meanwhile, spread ½ teaspoon of mustard on the two bottom slices of bread and then sprinkle evenly with the grated cheeses. Top each with a remaining bread slice, pressing down gently to set.

Brush sandwich tops completely with half the melted butter; place each sandwich, buttered side down, in skillet. Brush remaining side of each sandwich completely with remaining butter. Cook until crisp and deep golden brown, 5 to 10 minutes per side, flipping sandwiches back to first side to re-heat and crisp, about 15 seconds. Transfer sandwiches to a cutting board and slice in half with a knife. Serve warm. For two.

– Recipe courtesy of Cook Like James

Comfort Foods and Indulgences