Cold-weather Comfort Food

I propose a challenge. Graham and I have posted recipes here before, and both were good for eating in the autumn / winter.

What, dear readers, would you add to the comfort-food arsenal?

I’ll pitch in a starter:

Buy a bottom round steak and mince it. Now brown the ground meat with a little salt and pepper. Remove from pan; add 3 tbsp flour

to the pan drippings and make a blond roux. Stir in 1 cup milk to make gravy; turn off heat, stir meat back in. Serve over mashed

potatoes, biscuits, or rice.

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25 responses to “Cold-weather Comfort Food

  1. grahamfirchlis

    We have readers? Hot damn!

    I promise, promise, promise, to dig my candy ass out of the doldrums and put up something useful. Made a medley of roasted root vegetables tonight, turned out “pretty good” according to reviews, and I remembered to take some pictures so, y’know, getting myself all organized and whatnot, maybe I’ll put that up. So simple, but easy to forget how sweet and tasty roots can be.

  2. The Other Sarah

    roots & tubers:
    like whole grain with fiber, and less gluten!

  3. blacksheepone

    One savory, and one sweet, veggie dish

    2 lbs small new red potatoes, washed and quartered
    2 -3 lbs steamed butternut squash, peeled, coarsely diced
    1 medium shallot, peeled and sliced into rings
    salt
    pepper

    About 1 tbsp each dry or 3 tbsp each fresh
    sage, chopped
    thyme, chopped
    rosemary, stemmed
    bay leaf, crumbled
    vegetable oil (not olive)

    Preheat oven to 300 F.
    Put about 3 tbsp good vegetable oil in a roasting pan and set that in the oven while you wash and chop the potatoes and shallot. Bring out the oiled pan; add the bay leaf, pepper, rosemary, sage, salt, and thyme. Stir to mix well. Quickly add the potatoes, shallot and squash, again stirring to mix well and coat the vegetables with the oil and seasonings. Bake uncovered 45 minutes to one hour or until potatoes are tender and squash and shallots caramelized. Serve with a drizzle of real butter.

    Emeril’s Carrot Souffle:
    * 1/2 tablespoon vegetable oil
    * 3 pounds carrots, chopped
    * 6 large eggs
    * 2 cups packed light brown sugar
    * 1/2 pound (2 sticks) unsalted butter, at room temperature
    * 1/2 cup all-purpose flour
    * 1/2 cup milk
    * 1/4 cup fresh orange juice
    * 1 tablespoon orange zest
    * 1 1/2 teaspoons baking powder
    * 3/4 teaspoon ground cinnamon
    * 1/2 teaspoon freshly grated nutmeg
    * Pinch of salt

    Topping:

    * 1 cup packed light brown sugar
    * 1 cup chopped pecans
    * 1/2 cup all-purpose flour
    * 4 tablespoons (1/2 stick) unsalted butter, at room temperature

    Directions

    Preheat the oven to 350 degrees F. Grease a 9 by 13-inch casserole with the oil and set aside.

    Bring a large pot of water to a boil, add the carrots, and cook until tender, about 15 minutes; drain. Combine the carrots with the remaining ingredients in a food processor and process until smooth, scraping down the sides of the bowl as necessary. Depending on the size of your processor, you may need to so this in batches.

    Spoon the mixture into the prepared casserole.

    Combine the brown sugar, pecans, flour, and butter in a medium bowl. Stir to blend. Scatter the mixture over the top of the casserole and bake until the topping is lightly browned, 55 minutes to 1 hour.

  4. hipparchia

    carrot souffle! i kid you not, i have been looking for a recipe for this for a couple of years now.

    in return, alas, i have no recipes to offer you, but maybe a puzzle of sorts. i stop at a local deli occasionally for their $3.99 vegetable plate, 4 heaping servings of the veggies of your choice, and that choice always includes at least one cheddar-bacon-somethingstarch.

    the first resembles scalloped potatoes, but instead of sliced, the [usually new red] potatoes are cut in chunks, about the same as for your recipe above, the sauce has just the right amount of garlic and horseradish added, plenty of chunks of real bacon, and it’s all covered with a generous layer of shredded cheddar cheese and baked. mmmmm.

    the other is cheese grits [surely you didn’t expect me to leave these out of any mention of comfort food] and i haven’t quite figured out all the ingredients for this one. definitely cheese grits, made probably with something smooth-melting like velveeta, and thick-not-gooey grits, again baked with a generous layer of shredded cheddar on top. it’s got the chunks of real bacon too, and then i’m stuck when it comes to identifying the flavorings. i think it might be a touch of each of liquid smoke and mustard, and i can’t decide if the mustard is yellow or dijon. they don’t have this one as often as they do the potatoes, so i haven’t made a statistically significant number of samplings yet, but it’s better even than the potatoes.

    • grahamfirchlis

      Have you asked at the deli?

      • hipparchia

        that would take all the fun out of trying to guess what’s in it.

        actually, that’s what i did with the potatoes after eating several helpings. i do actually plan to ask about the cheese grits the next time they’re available.

      • grahamfirchlis

        Yeah, that’s me, the Buzzkill. I blame testosterone, and possibly cat fur.

        Once you worm out the superdoopersecret you’ll tell all of us, OK?

      • hipparchia

        well, of course i’ll share!

    • g2-37190d24041196ff0ae862db799fb502

      Well, I for one will be absolutely delighted to hear from you the solution of these mysteries. Are the potatoes, by chance, Lyonnaise?

      • hipparchia

        no, they’re closer to this au gratin recipe, but cut into chunks instead of slices.

        they still have not brought back the cheese grits. guess i’ll just have to break down and ask.

  5. grahamfirchlis

    OK, so now the Queen of the Blog – ahem, that is so not me – might want to consider setting up a category for recipes, copy/paste the veggie dishes above into posts, and add category tags to the foodie posts we have. Just a thought, not a chore list, although it is a list, and they are chores, so it does kinda sound like one 😉

    Organization, the key to success. Or something. Trust me, we’ll do well to keep on this simple recipes path, especially with veggie dishes. Little bricks, with which to build an edifice.

    • hipparchia

      OK, so now the Queen of the Blog – ahem, that is so not me –

      i’m sure that arrangements could be made to appoint you queen-for-a-day if you ask nicely.

      • grahamfirchlis

        Only if I get a scepter; a tiara, a cape and a throne are simply not enough. A big scepter; I do have an image to project.

      • hipparchia

        just the ticket… the large jester scepter, padded for extra shape

      • grahamfirchlis

        So you knew right where to find it, did you? Interesting, or maybe scary, I’m not sure.

        My fave from that page is the GOTHIC BARBED WIRE TIARA with black lace veil for $5.50. Who buys something like that for their child?

      • hipparchia

        Who buys something like that for their child?

        i noticed the crown of thorns at the bottom of the page… i’m not sure why you’re surprised that a culture that spends its sunday mornings inculcating its kids with the splendors of nailing people to crosses wouldn’t blink at a little barbed wire for variety.

      • g2-37190d24041196ff0ae862db799fb502

        I cannot imagine buying that for a child. But then, in the wake of Mel Gibson’s movie about the death of a man from Galilee, I found a whole host of creepy “jewelry” items arising in the “evangelical” community. If you want to find yourself squicked out for days, run “three nails” through a search engine.

      • hipparchia

        eek.

    • g2-37190d24041196ff0ae862db799fb502

      Well, well, well. Do we need a page for recipes to move to, then? I’m willing. Ready, even. Able … we’ll have to work on …

      • grahamfirchlis

        I think it would be good, and sooner done the better. Eventually the chore will get large, and you know how that goes.

        I haven’t tried to do it in WordPress, but it looks like you go to Dashboard->Pages->Category to set up the file, then use tags on each post to organize them. If you already know how, cool. If not I can have a go at my blog and figure it out, then let you know. Command me, Highness.

        In any event I can’t get to the Category section here, you have the management power. I can certainly tag my existing posts, but you will have to do yours.

  6. blacksheepone

    Here’s my offer: I’ll try it in daylight, ‘n’ you try too, and whichever one of us gets it to work posts a cheat-sheet for the other?

    • grahamfirchlis

      OK.

      Just back from another doctor visit with Mum, removal of multiple basal cell carcinoma lesions, every day a fun new adventure. I’ve got her parked for a while, waiting for the pain meds to wear off; got to keep one eye on her or she is likely to decide she feels pretty good and take off for a walk around the neighborhood. Last time she did that on painkillers, I found her three blocks away in earnest conversation with a bush. After a bit she’ll fall asleep and I’ll give it a try.

  7. grahamfirchlis

    Categories in WordPress

    There may be other ways, but this works:

    Open “Dashboard”
    Click on “Posts”
    Click on “Categories”
    Enter new “Category Name” (I used “Food”)
    Click “Add Category”

    The new category should then appear on the WP front page.

    Next, open “Dashboard”
    Click “Posts”
    Click “Edit”
    Click “edit” under desired post
    In Edit mode, click to checkmark “Food” (or whatever), then click to uncheck “Uncategorized”
    Be sure to click on “Update”

    The post should now have a “Food” (or whatever) tag when opened, and when you click on the Category “Food” (or whatever” the post should open along with any others that are categorized with the same key word.

    • g2-37190d24041196ff0ae862db799fb502

      thanks! that’s way easier than the way I found, which was to set up a separate page and then copy-and-paste ….

      no, I’m not wholly computer illiterate. Yes, I am very conservative when it comes to things I don’t thoroughly grok. 🙂 Sarah

  8. The Other Sarah

    yeah, no kidding.

    I still have trouble deciding whether “Christianity” or “football” is the more barbaric thing we put our kids through ….

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