Comfort Foods and Indulgences

biscuitstew.jpgComfort food – the words alone bring comfort. It may be macaroni and cheese, chicken and dumplings, meat and three or simply lovin’ from the oven. Whatever your comfort food is, there is something about the wintertime that makes us long for, yearn for and crave it! Maybe we’re inside too much away from the sun’s warmth or need to sooth winter blues or even just feel like nesting in our own abodes that make this time of year the time for comfort food. These foods feed our souls as well as bellies and help us make it through another long winter.

This winter has been mild, pleasant, and, I might say, quite enjoyable for this Farmer. I must confess, it is my second favorite season –  I love seeing the lines of the limbs against the winter blue sky, the rye grass beneath the gray pecan groves, the deep shadows of thick pinelands, and the general thought of a time for rest before the high buzz of the coming vernal equinox.

Speaking of the latter, spring-like temps have abounded this winter in my neck of the woods, my appetite, though, still turns towards the foodstuffs of cold winter days. Chilies, soups, stews (this dish notwithstanding) have been on my plate and on all those, too, who have supped with me this season. I love making a big pot or pan of something that will feed me for days as well as my staff, family and friends – when you make this dish, all three will surely be in tow!

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cracked-bread-029b-1024x682There is nothing quite as satisfying as eating a thick slice of warm homemade bread slathered with creamy butter. For me, the process of making and kneading bread dough, normally a cool-weather activity in my kitchen, brings peace to my mind, reduces stress and releases me from all the small stuff I’m sweating about.

Cracked Pepper and Chives Bread began with a bread machine recipe I found in an old cookbook I bought at an antique shop a couple of years ago. I added fresh chives to the original recipe, a little honey and olive oil as the fat. I do have a bread machine that I dug out and made the first batch as the original recipe directed. The bread turned out just fine.

There’s just something about the shape of loaves turned out of my machine that just doesn’t seem right. Especially when I know how rustic and earthy bread can look when it is formed into rounds and baked on a pizza stone in the oven.

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crostini-horizontalThis may well be our favorite appetizer. The combination of the prosciutto with the luscious fig jam is so good and then the creamy goat cheese - well, you just have to make these.  And (shhhh...) they are so easy!

All you need for these little wonders are a good fresh baguette, a jar of fig jam, some salty prosciutto, plain goat cheese and some fresh basil.  The fig jam is an item which is now found in any grocery store.  You just have to know where to look for it.  Some stores carry it with the jams and some carry it with the international foods.  I know Whole Foods has this brand of jam and they always have some tucked in with all the cheeses.

This stuff is incredible - if you've never had it, you'll want to eat it with a spoon.  Or put it on toast.  Or make a sandwich with it.  Or put it on scrambled eggs.  Okay, you get it.  For the prosciutto, make sure you buy a good quality prosciutto - because there are so few ingredients, this appetizer is only good as the quality of your ingredients.

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miniquicheIn the past I would make lots of mini quiches and freeze them for snack time or unexpected guests. These little baked egg cups have replaced those cute little quiches, no crust needed, thus no gluten. I prefer them purely vegetarian. Using up veggies from the previous nights meal (roasted asparagus, potatoes, broccoli, sauteed spinach, etc.) is right in line with my “no waste” philosophy. These are just another way to “re-purpose” staples and ingredients I already have on hand.

Generally, I like my eggs served with homemade salsa or onion marmalade on the side. Not only does it add so much more flavor, but it brings a bit of color to the plate. And think about the possibilities for your next brunch. Make these in advance, in a variety of flavor combos, leaving more room for Bloody Mary’s and conversation.

My favorite combo, so far, is this one or one made with blanced asparagus, goat cheese, and leeks. Make a double recipe. Keep them in the fridge for up to four days…that is, if they last that long.

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almost-sauceless-creamy-corn-fettucine-with-blackened-shrimp-a-delicious-mealI love Fettuccine Alfredo, but during the summer months it's a little heavy. It doesn't mean I still don't crave it. 

I have made "Lighter" Fettuccine Alfredo and a quick "weeknight" version of Chicken Fettuccine Alfredo. Both are fabulous but I still wanted something lighter, something more summery with a kiss of sunshine. After racking my brain, I decided charred corn, basil an eensy bit of cream (1/4 cup) and some lemon juice would make a perfect summer alfredo sauce. Okay, honestly I didn't even know if it was going to work.

But it did! It's not heavy and almost seems "sauceless" but at the same time it's creamy. I know that's hard to imagine but you'll get it once you taste it. Let's just call it an anomaly. 

I am currently into shrimp, mostly in tacos, but they seem to be appearing in my other dishes too. I couldn't resist topping this very summery pasta with some blackened shrimp.

Let me set the stage, a bite of the shrimp, with its cajun flavors, the sweet corn and bright lemon taste in the pasta...it's heaven and summa' all in one bite. You will make this again and again.

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