Comfort Foods and Indulgences

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.

If you make anything new this Fall season, make sure it's this. It would also be an amazing addition to the holiday table because it is so dang fantastic. No one is going to be able to keep their fork out of it.

This dish is so good, my twelve year old requested leftovers for breakfast. Go figure. It's just one of those lingering tastes that leaves you wanting more. It's earthy and decadent and received rave, RAVE reviews from my family.

This recipe came from Food Network's Magazine this month (I love this magazine), but I did change a few things. I used a little more bread, regular butter, bacon instead of pancetta, sage instead of tarragon, white wine instead of sherry and more cheese of course. It was perfect, just perfect.

Cremini mushrooms are also a nice choice for this dish. They are a little firmer than the white mushroom, so they hold up better. And, they have a fuller flavor.

I placed the hot mushroom mixture on top of the dried bread cubes to cool slightly before tossing with the egg mixture.

Even though spring is officially here, I'm still craving comfort foods, like stews and braised meats. Since cold weather isn't a prerequisite for braising, this past weekend I braised short ribs. After a low, slow braise, the meat turns buttery, soft and absolutely tender enough to cut into with a fork. With Passover and Easter just around the corner, a braised meal is just right for a holiday dinner with family. Instead of the more typical brisket for Passover, why not bring braised short ribs to the Seder table?

Every year around this time, I love to enjoy Passover foods even if I'm not Jewish. (I am still waiting for someone to invite me over for Passover.) I love matzo ball soup and can't get enough of chocolate-covered jelly rings, which I add to my homemade sorbet. But I'm in love with short ribs. It's definitely still popular—I saw it on the menu at Orson restaurant when I was in San Francisco last month. A meal of short ribs is literally a stick-to-your ribs kind of food. So, no, I wouldn't eat it every day, but on a special occasion, why not?

I am one of those people who enjoys a mid-afternoon sweet snack with coffee. The cravings for something sugary seem to hit about the three o'clock hour. I try so hard to be good but I've stopped fighting it. I figure the penalty is about 100 lunges or something like that. I'm over it. I swear I only take a few bites. I indulge in my sweet treat with French pressed black coffee I make at home. It all keeps me going until at least happy hour. 

I have always been nuts about nuts in my desserts. I love the texture and complexity they bring to the table. And walnuts are by far my absolute favorite. This cake combines the perfect level of sweetness with the pleasantly bitter flavor of the walnuts. And let's not mention the frosting, adding a whole other layer of yummy.

Perfect for entertaining or just to have around...even though it's dangerous and addicting. But you knew that just by looking at it.