Comfort Food | 20something cupcakes

Archives For comfort food

homemade grandma’s pizza.

April 16, 2012 — 18 Comments

I’m fairly certain I’ve discovered the best possible scenario to end my week.

This week, next week – every week. For the rest of my life. Friday nights won’t ever be the same.

Yes, this is kind of a big deal. You’ve heard me talk about making pizza at home before – it’s one of my favorite things to do. The pizza provides a meal to feed us, but it’s the activity of making it that brings something else to the checkered tablecloth-covered table.

I’ve officially named this pizza dough recipe, chosen by Niki for this week’s episode of The Food Matters Project, our new Friday night meal plan. Now, this is not a thin crust pizza – which is usually my favorite, or should I say, is what used to be my favorite. What I’ve learned is that you need a pizza oven to get that perfectly thin and crispy crust. I’m over trying to perfect that at home now that I’ve discovered this beast of a dough.

In Food Matters Project, Main Dishes comfort food, garlic, pizza, pizza dough, pizza sauce, whole wheat

chicken soup with meatballs + goat cheese toasts.

February 29, 2012 — Leave a comment

The other day, I went to an event at the South Beach Food & Wine Festival that Alex Guarnaschelli was hosting.

I didn’t see her, but we were still there. Together…in spirit.

{Yes, I did drag my friends up and down the length of a very large white tent on the sand more times than I’d like to admit in an unsuccessful effort to find her}

You may also recall that I referenced her during a recent Q&A hosted by the lovely Lisa of a dinner party. You know, the one where I was asked who I’d invite over for dinner if I could ask anyone in the world, living or dead.

{It’s worth mentioning that Lisa featured Joy the Baker for her next Q&A. Me and Joy, doing the same interviews…NBD}

I’ve stalked out two dishes from South Florida restaurants Alex has referenced on the show “The Best Thing I Ever Ate.” I didn’t feel weird about it. At all. I was way too excited, in fact, to know that I was sitting in the same restaurants Alex had been at, ordering the same dishes.

Then, I learned that back in the day, Alex’s own mother used to edit cookbooks for the company I’m now working for. If that’s not a sign, I don’t know what is.

In Main Dishes alex guarschanelli, comfort food, crostini, eggs, goat cheese, italian recipes, parmigiano-reggiano, soups, spinach, veal, winter recipes

{tree-trimming} onion soup.

December 8, 2011 — 2 Comments

If you’re in need of something to get you into the holiday spirit, nothing gets the job done quite like tree trimming.

{Though I can imagine, if you’re not in the holiday spirit, you might not be looking to get into it}

I think tree trimming needs to happen the weekend after Thanksgiving, and here’s why: I want to get the most out of my tree, my decorations – my favorite time of the year. I totally get it if you’re exhausted after Thanksgiving and the last thing you want to think about is
Christmas decorations…you know, getting those life-sized boxes from the attic, lugging them down and…

In Main Dishes caramelized onions, celebrate, christmas recipes, comfort food, gruyère, soups, thyme

short ribs + goat cheese mash.

November 26, 2011 — 7 Comments

If you’re tiring of turkey, stuffing, and cranberries right now, I have a solution.

Although I must admit, mashed potatoes are involved. These are not, however, your average mashed potatoes. These mashed potatoes are a tangier, creamier version thanks to the addition of goat cheese. And thus, a perfect match for short ribs.

I had never cooked short ribs before, and like so many other things, I found it to be very simple and delicious. This is why I guess it’s hard to find dishes I love and keep cooking them again and again, which is how the best chefs say you are to really become good at cooking. I can’t help myself – my time to cook is so limited, and there are so many things I want to try, that I continually find myself trying new things.

In Dinner Party Worthy, Main Dishes beef, comfort food, fall recipes, mashed potatoes, rustic, winter recipes

mini mac ‘n cheese bites.

June 21, 2011 — 4 Comments

Do you have a favorite food?

Something you think you could die for, or at least at the mere thought of never being able to enjoy it again?

For me, it’s mac and cheese. Truly. I love it with every ounce of my soul.

I’ve never met a cheese I didn’t like, and the same is true for when it’s found swimming in macaroni. Yes, I love all cheese – and most importantly, I love all melted cheese. Who doesn’t? I pity the person who is lactose-intolerant. Grilled cheese, yes – it’s pure comfort, too. Pizza? Of course. But – what is it about macaroni and cheese that makes it so special?

I’m not sure, really. It may have something to do with the fact that the entire base of the dish is a conglomeration of melted cheese – a little roux of butter, flour, and milk, add some other binders like egg and maybe some breadcrumbs, and voila – melted cheese, made bigger and better. Served over pasta, cheese is always the star of the show – whereas with grilled cheese the bread is of supreme importance, and with pizza, well, there are just too many other crucial components involved with truly good pizza.

And what about the fact the mac and cheese is so easily individualized? There are countless types and varieties out there, all begging to be made at a stressful moment’s notice. This recipe is a great one, because you can tweak it any way you like. I think it’s great as stated below, if you’re looking for a solid, classic mac and cheese dish. But why not try blue cheese if that’s what you love? I used the smoked paprika as recommended, but you could also try garlic or onion powder, crushed red pepper or cayenne for a spicy spin, or even cumin, if you’re going for a Mexican-ish vibe.

I’m not alone in my love for mac and cheese, and that’s why I’m obsessed with serving it in these mini bite-sized portions. They’re perfect for entertaining – and guaranteed to be adored.

{And if you don’t have a mini muffin tin, I strongly suggest investing in one. I’m already dreaming up what I can use it for next…}

Mini Mac ‘n Cheese Bites

Adapted from Food & Wine

1/2 pound elbow macaroni
1 1/2 tablespoons unsalted butter, plus more for brushing
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons all-purpose flour
3/4 cup milk
4 ounces cheddar cheese, shredded (1 packed cup)
4 ounces deli-sliced American cheese, chopped
1 large egg yolk
1/4 teaspoon smoked paprika

Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water. Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.

In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.

Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top. Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 minutes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.

MAKE AHEAD: After you’ve filled the cups with the mac mixture, you can refrigerate overnight and bake the next day.

In Dinner Party Worthy, Starters comfort food, mac and cheese, make-ahead, miniature, pasta

apple pancakes + cinnamon butter.

April 13, 2011 — 4 Comments

These pancakes were born out of one of my favorite scenarios.

And a common one, at that: I was searching for something to make with ingredients I had on hand. This happens with Saturday morning breakfast a lot, as I usually don’t go to the store until that day or Sunday, so I have to make due with what I’ve got.

Pancakes are always doable, but I wanted some sort of a variety and I wasn’t feeling blueberry, which is the usual route I go.

When I saw these, I was sold. I think it was the cinnamon butter. They’re a bit of work because you have to grate the apple, but very worth it in the end. I like how that translated into a mild apple flavor throughout the pancake – light and delicious. And the cinnamon butter is a total no-brainer.

Apple Pancakes with Cinnamon Butter

From Bon Appétit

For the cinnamon butter:

1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup powdered sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated orange peel

For the pancakes:

2 teaspoons fresh lemon juice
1 teaspoon grated lemon peel
2 medium Granny Smith apples (scant 1 pound), peeled, halved, cored
1 2/3 cups all-purpose flour {I used half whole wheat, half regular for a healthier version}
2 tablespoons (packed) golden brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup whole milk
2 large eggs
1/2 cup (1 stick) unsalted butter, melted, divided

For the cinnamon butter, beat all ingredients in small bowl until blended.

Combine lemon juice and peel in bowl. Coarsely grate apples into bowl, tossing to coat with juice.

Whisk flour, brown sugar, baking powder, and salt in large bowl. Make well in center of dry ingredients. Whisk in milk, eggs, and 1/4 cup melted butter until smooth. Stir in apple mixture. Cover and let batter stand at room temperature at least 30 minutes and up to 1 hour.

Preheat oven to 250°F. Place baking sheet in oven. Heat heavy large nonstick griddle or skillet over medium-high heat 1 minute. Brush griddle with some of remaining 1/4 cup melted butter. For each pancake, drop 1 heaping tablespoon batter onto griddle, spacing pancakes apart. Cook until golden on bottom and bubbles start to form on surface, about 3 minutes. Turn pancakes over. Cook until golden on bottom, about 2 minutes longer. Transfer pancakes to baking sheet in oven to keep warm. Repeat with remaining batter, brushing griddle with butter before each batch of pancakes.

Arrange pancakes on plates. Top each with dollop of cinnamon butter and serve.

In Weekend Brunch apples, comfort food, flavored butters, i heart breakfast, pancakes

mother’s day pancakes.

October 31, 2010 — 1 Comment

Don’t be confused. Your eyes aren’t playing tricks on you.

Seriously. I don’t care how many Jägerbombs/vodka pours down the ice luge/orange and black jello shots you had last night.

You see, even though today is Halloween, these pancakes from the Pastry Queen cookbook are called “Mother’s Day Pancakes.” And I’m pretty sure most of you out there could go for a nice, carb-laden pancake right now. Or five.

And some bacon. Bacon’s always a good idea.

I suppose I could have changed the title to the appropriate holiday…but my thinking was that the idea of Halloween Pancakes wouldn’t appeal so much to me on any other day but today.

Thus, we will stick with the Pastry Queen’s title. Because really, it doesn’t matter what holiday it is, what day of the week…none of that is important. All you need to know is that these pancakes are good.

Truth be told, I’ve never made a pancake recipe I didn’t like. I’ve tried recipes adapted from Martha Stewart and Joy the Baker (still yet to post), among some others I can’t quite remember – but one thing I know, is they’ve always used buttermilk. Pancakes are one of the first things I think of to make when I’ve got leftover buttermilk to use, and they’re always easy because I’ve already got everything else in my cupboard.

I’ve also always got bacon, and that’s an ingredient that’s just required when pancakes are being made as far as I’m concerned.

Pancakes from scratch come together so quickly that I will never understand the whole Bisquick thing, and I’ll also probably never understand how or why Kelly Bensimon had such a hard time making them on that infamous Real Housewives episode. These pancakes in particular seem to use a ton of buttermilk (I use the light version when available), and they’re impossibly fluffy and moist. The recipe gives you a range for buttermilk, telling you that you can use more for thinner pancakes, and less for thicker ones. I went right in the middle of the range and found them to be perfect.

So. Pancakes are easy. And delicious. And you know you could totally go some carbs right now.

What are you waiting for? Head on over to Katy’s blog for the recipe!

In Weekend Brunch buttermilk, comfort food, i heart breakfast, pancakes, project pastry queen

{grown-up} grilled cheese + tomato soup.

September 9, 2010 — 7 Comments

It’s not that I have something against American cheese on white buttered bread alongside a bowl of Campbell’s tomato soup.

It’s just that when you get the most perfect little loaf of fresh-baked sourdough from your local market, and you realize you have some Gruyère in the fridge, you get to thinkin’.

What do I have on hand to make a tomato soup?

I’ve always got a variety of canned tomatoes on hand, so I went on a recipe hunt. When I stumbled upon Giada’s version with both lemon and rosemary, I was sold. I had plenty of rosemary on hand thanks to my mini garden on my balcony, and lemons can always be found in my kitchen. Cannellini beans offered more healthy protein and heartiness, and there’s nothing like a dollop of crème fraiche to top it all off.

Hearty Tomato Soup with Lemon and Rosemary

Adapted from Giada De Laurentiis

2 tablespoons butter {Smart Balance}
1 large onion, peeled and chopped
4 cloves garlic, chopped
1 15-ounce can cannellini beans, drained and rinsed
1 28-ounce can crushed tomatoes
3 cups chicken broth
1 bay leaf
1-2 sprigs of fresh rosemary, plus 1 tablespoon, minced
1/2 teaspoon red pepper flakes
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2/3 cup crème fraiche {or sour cream}
Zest of one lemon

In a large soup pot, melt the butter over medium-high heat. Add the onion and garlic and cook until tender, about 4 minutes. Add the beans, tomatoes, broth, bay leaf, 1 tablespoon rosemary, and red pepper flakes. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.

Purée the soup in a blender in batches, or use a hand blender like I did – so convenient. Be sure to remove and discard the bay leaf. Return the soup to a soup pot and keep warm over low heat. Season with salt and pepper.

In a medium bowl fold in the lemon zest and the remaining teaspoon of rosemary to 2/3 cup crème fraiche. To serve, ladle the soup into bowls and dollop each bowl with the lemon rosemary crème fraiche. Serve immediately.

Serves 4.

To make the grilled cheese - I just sliced my sourdough loaf down the middle, buttered both sides, placed some Gruyère inside and grilled it on my Griddler for about 5-10 minutes on medium heat.

Easy peasy. And my standby green salad never hurt anybody, either. Just pour yourself a glass of white wine, and let’s cheers.

To being adults.

In Main Dishes comfort food, gruyère, rosemary, sandwiches, soups, standby green salad, the cheesier the better

spaghetti + meatballs.

June 21, 2010 — 4 Comments

Is there a better comfort food than spaghetti and meatballs?

For me, maybe mac ‘n cheese tops it. But not according to my bestest friend in the world, Jess – she doesn’t eat most types of cheese, only Parmesan and mozzarella. For her, meatballs are where it’s at.

I can’t argue. I’ll take a good meatball over a lot of things.

So for her birthday this year, a menu of all of her favorite things was definitely in order. We started with a simple Caprese salad of fresh mozzarella and beefsteak tomatoes, drizzled with good balsamic and olive oil and some fresh basil from our {balcony} garden.

This is another one of Jess’ absolute favorite things. She is a person you can count on to order meatballs and/or Caprese salad anytime they’re on the menu – she’s cute like that.

And when it comes to dessert, it’s chocolate-covered anything – strawberries, pretzels, extra points for a caramel apple. She also happens to love anything involving turtle candy – you know, the classic chocolate, caramel, and pecan combo. So, I ended up making her a turtle ice cream pie.

{You’ll have to stay tuned for that recipe}

Back to our luscious little meatballs. I’ve made meatballs you bake in the oven, and meatballs you pan-fry. These meatballs are browned in the pan first, and then they finish simmering in the {super-fast and easy} tomato sauce for about a half hour. It’s a good method – they come out perfectly moist, and the veal/pork/beef combo gives them incredible flavor. But, really – did you expect anything less coming from Ina?

Real Meatballs + Spaghetti

Adapted from Ina Garten

1/2 pound ground veal {if you can’t find this at the store, use 1 1/4 pounds beef and 3/4 pound pork instead – or whatever gets you to 2 pounds total}
1/2 pound ground pork
1 pound ground beef
1 cup fresh white bread crumbs {4 slices, crusts removed, into the food processor and blended into crumbs}
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten
Vegetable oil
Olive oil

The sauce:

1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine
1 (28-ounce) can crushed tomatoes
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

To serve:

1 1/2 pounds spaghetti, cooked according to package directions
Freshly grated Parmesan

Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.

Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don’t crowd the meatballs. And don’t worry if they come out looking a little flat on some sides – that’s what happened to me. I promise – they’re still quite presentable and very delish. Remove the meatballs to a plate covered with paper towels. Discard the oil but don’t clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

{Along with your favorite red wine, of course}

In Main Dishes, Recipe Arsenal caprese, comfort food, easy appetizers, ina garten, meatballs, pasta, red wine, tomato sauce

blueberry streusel muffins.

May 3, 2010 — 2 Comments

I have an idea. Let’s all pretend that it’s still the weekend and we’re all at home laying in bed, eating delicious blueberry streusel muffins fresh out of the oven.

Muffins are the perfect thing to bake on a lazy Sunday afternoon. Baking something in the morning just makes breakfast feel more special, and if I’m doing a brunch with guests – well, in that case, baking something is a must. I adore blueberries, and the addition of lemon zest adds the perfect lightness and freshness to the batter – you won’t even taste it. But the real shining star of these muffins is the streusel topping, of course. I mean, what wouldn’t streusel topping make even better? I even used some whole-wheat flour, just to increase the health-factor a bit, and you couldn’t tell at all – they were pure perfection.

Blueberry Streusel Muffins

From Barefoot Contessa Back to Basics by Ina Garten

Makes 20 muffins

3 1/2 cups all-purpose flour {I replaced 1 cup of flour with whole-wheat}
1 1/2 cups granulated sugar {I ran out of sugar and replaced 1 cup with brown sugar}
4 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups buttermilk, shaken
1 stick unsalted butter, melted and cooled
1 1/2 teaspoons grated lemon zest
2 extra-large eggs
2 cups fresh blueberries {I used frozen, and let them defrost for about 20 minutes}

For the streusel topping:

1/4 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, diced

Preheat the oven to 375 degrees. Line muffin tins with paper liners.

Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and blend with your hands. In a separate bowl, whisk together the buttermilk, butter, lemon zest, and eggs. Stir the buttermilk mixture into the flour mixture with at fork, mixing just until blended. Fold the blueberries into the batter. Don’t overmix! With a standard (2 1/4 inch) ice cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.

For the topping, place all the ingredients into the bowl of a food processor fitted with the steel blade and pulse until the butter is in very small pieces. Pour into a bowl and rub with your fingers until crumbly. Spoon about 1 tablespoon of the streusel on top of each muffin. Bake the muffins for 20 to 25 minutes, until golden brown.

Pair with a deliciously hot fresh-brewed pot of coffee, and enjoy.