Comfort Foods and Indulgences

My family is pretty loosy goosy about the holidays.  We’ve reduced the mania to a few key factors- a great night together with some Christmas carols, a $50 Secret Santa gift, and a fantastic meal. It’s simple and perfect.  My dad is normally responsible for cooking the dinner –which is never a disappointment because he is a fantastic cook.  This year, however, my folks had overbooked themselves on Secret Santa day and asked me to take care of the meal.  I was thrilled because I had found a few recipes I was dying to take for a test drive and I knew my family would be eager guinea pigs.

I have not yet had the pleasure of eating in, Nancy Silverton’s restaurant in Los Angeles but that didn’t stop me from buying the cookbook as soon as it was published.  Nancy Silverton has the same passion and dedication to the joy of cooking and eating without being a foodie douchebag that I hope to achieve some day.

Her recipes are always inspiring to read.  When I say this, I mean that as a chef I read her recipes and am automatically designing menus that will blend with and promote the flavors of the food she is describing.  She makes it easy because she understands how simple flavors can be intertwined to create something delicious.

Needless to say, when The Mozza Cookbook arrived in my household I spent hours devouring it, bookmarking so many pages that the book is bloated with post-its.  When the opportunity to cook for my family showed up, I knew my Mozza moment had come.  Almost everything from this menu is from that cookbook.

I was methodically chopping chives into 1/4 inch batons to balance on top of the mini crabcakes I would soon serve. I was lost in thought about my 4 ½ year relationship that I had ended earlier that day. 4 ½ years. Sigh. I was thinking about the love and all the amazing moments we shared over that time. images (1)I have no regrets, only appreciation for the incredible man that Shannon is and an understanding that love sometimes changes into something else. I glanced down at the cutting board and realized I had cut enough chive batons to feed a sizeable army – which this crowd was not. I slid the greens into a bowl as one of the servers walked into the kitchen.

“Do you have sugar for the coffee and tea service?” the waiter asked the house manager of the apartment on the 33rd floor of the Ritz Carlton Residences where we were catering. The manager opened the ample pantry and started off-loading sweeteners to the side table. “We’ve got Splenda. We’ve got Equal. We’ve got Truvia. We’ve got Sweet and Low.”

A small herd of boxes – yellow, blue, green, and pink - collected on the table.

“We’ve got agave. We’ve got honey. We’ve got stevia. And we’ve got gluten free sugar.” We all stopped and looked at each other. “Gluten free sugar? Huh?” the waiter said. “I thought sugar WAS gluten free.” And he turned to me because, well, because I was the one in the chef jacket.

Wow, what an awesome idea this is for breakfast, or breakfast for dinner...or a snack. It's like the whole kit and kaboodle in one bite. Do you know how hard it is to have the bacon, eggs and toast done at the same time? Well of course you do, you've tried. It's a challenge.

So I guess this post has now saved you from morning despair and frustration. Lucky you. Oh let's not forget how good these taste....the buttery toast, the salty bacon, the runny egg (or not depending on how long you cook it).

It's just fantastic and a perfect solution to making breakfast for a lot of mouths. Once they are in the oven, get the coffee goin' and you'll have to time to take the curlers out of your hair before you take the kids to school. They will be very happy for that.

And they easily pop right out of the tin. So perfect.

It’s just a fact.  If you don’t love these, it’s over between us.  The dialogue will stop.  Okay, it’s been sort of one-sided up until now anyway, but these potatoes are defining.  They are comforting.  They are easy.  I’ve been cooking them for years. Believe me, they taste fabulous. You will thank me later.    

I can eat these potatoes three times a day.  But they are meant for dinner.  Still, I bring this up because the potato is one of the few vegetables that people feel comfortable with in the early morning hours.   Most people hear the word eggplant and see the sunrise and feel the need to go back to bed.  Which is to say, you can make these potatoes for dinner and reheat them in the morning in a skillet with your scrambled eggs and we have what is known as a slice of heaven.  This is not something most people want to do with eggplant parm. 

Which leads me to mustard.  An underachiever.  In so many ways. 

Now we know, from experience, that the potato is simply a vehicle for a sauce, an oil, or a spice. 

This recipe takes advantage of all three propositions.