Comfort Foods and Indulgences

We all have our own rituals for fall Sunday afternoons. Some guys sit around and watch football; for me it takes only about a quarter before I need a nap. Others feel inspired to take up household projects; the less said about my ability with a hammer the better.

Instead, I cook. Well, I cook all year round, but when the days start to cool and the light turns golden, I get more ambitious. Rather than 30 minutes at the grill, I throw myself into hours-long kitchen projects. This year, it's been lasagna.

It started in late September. I had just gotten back from the farmers market when I heard that Marcella Hazan had died. I looked over everything that I had bought and in her honor immediately started making dough for fresh pasta. And peeling and seeding tomatoes and turning them into sauce. And making a Parmesan-enriched white sauce. And blanching, chopping and sauteing beet greens. And then putting it all together. All of a sudden it was dinner time.

There's nothing like lasagna from scratch to while away a lazy Sunday afternoon.

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Mmmmmmmmmmm, mmmmm! A fried egg sammich! A Farmer’s fav! Good bread, good eggs, that bit of magic that happens when a slather of mayo warms on lightly toasted bread… eating doesn’t get much better than this! Breakfast, lunch, dinner, or “brinner” (breakfast for dinner – a true delight every time), whenever you eat this sandwich, I’m sure it shall be pure revelry.

My whole life, I’ve loved a good ol’ fried egg sandwich. Yet, I’m proud to say I’ve discovered how to perfect this dish to be sublime every time. I’ve always known that soft white bread was key, runny yolks were mandatory, and that Hellman’s ever so lightly spread brings it all together.

Bread... oh the goodness of plain ol’ white bread. Aside from homemade bread, just about the best bread in the free world is Pepperidge Farm’s Soft Oatmeal bread. Spongy and soft, slightly sweet, and reminiscent of true home baked bread, this bread is the perfect binding for this sandwich.

Lightly toasted on one side allow the untoasted side to remain absorbent for the yolks that will burst upon first bite. This sandwich may be served open faced with a couple eggs on each face, but traditional sandwich style is totally apropos.

Good eggs are major. I prefer the taste of organic eggs and milk because I prefer the actual taste… they taste like eggs or taste like milk…the way eggs and milk are supposed to taste. The eggs from my father’s farm are quite tasty, but if I’m out, my grocer’s cooler has eggs a plenty to choose from. While on the subject of eggs…

There are many ways to make garlic bread and I certainly make it different ways.  But this way is by far my favorite.  In Italy, to celebrate the first olive oil of the season, they make this simple fettunta - or "greased slice".   It's simply grilled bread, rubbed with a garlic clove, drizzled with the best olive oil you have, and then sprinkled with coarse sea salt.  You won't believe how great it is.  

There is a very unique taste you get if you use a raw garlic clove on a slice of fresh bread.  If you want, you can add a topping to make bruschetta, but this is my favorite way to make garlic bread to accompany dinner.  Many times I buy a whole grain or multi grain loaf to make this with and it's delicious.  

As always, with simple recipes with few ingredients you need to use the best ingredients you can - a good, fruity extra virgin olive oil and some outstanding sea salt. This grilled bread is a must to accompany dishes that have a nice broth or sauce to sop up, like a cioppino or a ragu sauce.

There are many versions of eggplant parmesan. I probably like them all. The earthy sweetness of the eggplant and tomato sauce, the gooey mozzarella, and the sharpness of the parmesan all come together to make something delectable. Eggplant parmesan was the most satisfying vegetarian dinner I ate when I was growing up.

In some recipes the eggplant is breaded and fried. While this adds a whole extra layer of texture, I don't think it's necessary. The version I grew up with was one my mom made and perhaps it's just the familiarity of it, but I really do think it's the best. Because it isn't fried it's not greasy which is often what happens with eggplant. A hearty filling entree I wouldn't dream of serving it without spaghetti on the side.