Comfort Foods and Indulgences

Every time I step into a meat market, I think of my mom. I can’t count the times I impatiently waited as she stood in front of the clear glass that separated her from rows of raw meat. As the butcher stood on the other side of the meat case waiting for her order, she examined the ground beef and the red, marbled roasts.

She carefully inspected the pork chops and the loins. The beef she would eventually purchase must have just the right amount of marbling running through. The pork must have enough fat to give it flavor and keep it moist as it cooked.

Somehow, my antsy behavior in all of those meat markets I frequented with my mother has made a complete turn-around over the years. I’ve become my mother. Meat markets and chocolate shops (she couldn’t pass up a Fanny Farmer store) are high on my list of places I love to visit.

Last week I had the opportunity to stop into Steve’s Meat Market in Ellendale, Minn. Owner, Donnavon Eaker, was busy helping a customer as I stepped into the smokehouse-scented store.

“Having steaks on the grill tonight?” the petite Eaker asked her customer as she added up the cost of the meat purchase. The happy customer shared her plans for that day’s meat purchase and walked out with a hefty bag of meat.

It would be great if I had the time to make "real" focaccia bread, unfortunately my life is just too crammed with a million other activities at the moment. However, this simplistic version of the classic Italian peasant bread comes together in an instant.

This is wonderful finger food and a great party appetizer. In the oven, the grapes become lightly roasted, soft and juicy. The contrast of the salt and sweet really make this a winner.

Because you are using already prepared pizza dough, it takes no time at all to get this on the serving table. Every Mom's dream!

Your friends and family will thank you! 

With the weather being so indecisive here on the East coast—one minute it's hot and humid, the next it's cold and rainy—it's been difficult to fully fall into the pleasures of autumn. But with October just a day away, I've been starting to crave comfort foods, like soups, stews, and hot sandwiches. Lunches for me have been a mixed bag of sorts, I'm never sure what to eat, and I'm not always satisfied with what I get. But the sandwich shop near my workplace always seems to have the right sandwich for me. It's my standby.

'Wichcraft, pretty much a chain restaurant in New York City, in my opinion, has the best pressed sandwiches, among them the grilled Gruyère and caramelized onions. It is just mouthwateringly good with its oozy cheese and sweet caramelized onions. Whenever I need a comfort food fix, I always seem to gravitate toward this sandwich. It's simple and it always hits the spot. I've decided to come up with my own personalized version.

My version of this popular sandwich includes ham, for extra flavor. I use a panini press to make the sandwich, but you can also use a regular skillet, and just simply weight the sandwich with a foil-wrapped brick between flips. The caramelized onions can be prepared a day in advance, making this lunch come together even faster. Use either Gruyère or Emmental cheese for the best results in both flavor and texture.

There is nothing quite like the intoxicating smell of a bowlful of Meyer lemons. A cross between a lemon and a mandarin orange, the Meyer lemons have a slightly orange skin, a very thin rind and a heavily perfumed flesh. I picked up over a dozen at the market this past week to make this Meyer Lemon Coffee Cake.

I never really see these lemons around until the holidays, even though they are in season late Fall through Spring. When they do come around, I grab as many as I can. They are one of my favorite fruits to work with.

If you have never had the pleasure of cooking with these types of lemons, I highly suggest picking them up on your next trip the market.

To have success with this recipe and for the rind to soften and sweeten sufficiently during baking, the lemons must be sliced to a nearly transparent thinness. If you have a sharp knife, you will be fine. I tried it with a mandoline but couldn't get the thinness I desired.

What a treat this cake is to eat. With two layers of Meyer lemons and a lovely batter surrounding them...not to mention the very thick streusel on top...it's breakfast heaven. The lemon flavor intensifies over time, so I highly suggest making it one day and serving the next morning.