Category Archives: Comfort Food

Pan-Fried Pepper Steak with Red Wine-Mushroom Sauce

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Pepper_Steak1 (1 of 1)In case readers haven’t noticed, I’m a big fan of meat — I’m about as far from vegetarian as a carnivore can be, although I do enjoy vegetarian dishes (especially spicy ones!). I try to limit my intake of red meat for health reasons, but I occasionally love to prepare steak dishes, such as this one. These steaks are delicious, especially with the wine-mushroom sauce! Oh, and one last thing, butter and steak were meant for each other. Give it a try tonight!

4 5-oz top sirloin steaks, each about 1 inch thick
3/4 tsp ground black pepper
1/2 tsp salt
3 Tbsp butter
2 large shallots, peeled and sliced
1 1/2 lbs button mushrooms, thickly sliced
1 Tbsp flour
1 cup red wine
1/2 cup ruby Port
1/2 chicken stock
1 Tbsp chopped parsley

Place each steak between 2 sheets of plastic wrap; pound to a thickness of 1/2 inch. Sprinkle both sides of the steaks evenly with the black pepper and salt. Cover and set aside.

Melt 2 Tbsp of the butter in a large, non-stick skillet over medium-high heat. Add shallots andPepper_Steak2 (1 of 1) saute 2 minutes. Add mushrooms, cover and cook for 5 minutes. Remove cover and saute mixture until mushrooms are browned (about 10 minutes). Add flour and stir for 1 minute. Add the wine, port and stock. Bring to a boil and cook until sauce has thickened (about 10 minutes). Season to taste with additional salt and ground black pepper. Remove from heat and set aside.

Melt remaining 1 Tbsp butter in a large, heavy skillet over medium-high heat. Add steaks and cook until done (about 2 minutes per side for medium-rare). Transfer steaks to a cutting board. I like to thinly slice the steaks prior to plating, but they can also be left whole. To serve, spoon sauce over each steak; garnish with parsley.

Serves 4.

Curry of Chicken Soup with Rice (Mulligatawny)

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Curried_Chicken_Soup1 (1 of 1)Mulligatawny is a delicious Anglo-Indian soup that has its origins in South India. The name is said to come from the Tamil words milagu (“pepper”) and thanni (“water”). Pepper water  doesn’t sound so appetizing to me, and it not representative of this great soup. If I had to pick out one ingredient that I think makes this soup shine, I would definitely say it’s the cloves — they really add to the depth of flavor of this dish. Hope you’ll try it tonight!

2 lbs bone-in, skin-on chicken breasts (about 2 large), trimmed of all visible fat
2 Tbsp flour
2 tsp curry powder
2 tsp salt, divided
1/2 tsp ground ginger
1 tsp ground turmeric
2 tsp butter
12 black peppercorns
6 whole cloves
6 cups chicken stock
1 large apple (such as Golden Delicious), peeped, cored and diced
2 Tbsp lemon juice
1/2 cup cream
1 recipe steamed jasmine rice
2 Tbsp chopped fresh parsley
Ground black pepper

In a large bowl, combine the flour, curry powder, 1 tsp of the salt, ground ginger and ground turmeric. Rub into the chicken and set aside.

In a small bowl, combine the diced apples and lemon juice; set aside.

In a large Dutch oven, heat the butter over medium-high heat. Add the chicken and any of the Curried_Chicken_Soup2 (1 of 1)spice mixture that may have fallen off. Brown chicken on all sides, about 5 minutes. Add 1 tsp salt, peppercorns, cloves and chicken stock to the pan. Bring to a boil, stirring to deglaze the pan. Cover and reduce heat to low. Simmer gently for 1 hour. Add the apples and lemon juice; cook for another 15 minutes.

Remove chicken breasts from the pan. When cool enough to work with your fingers, remove skin and discard. Remove meat from the bones and shred. Add shredded chicken back to the pan. Stir in the cream. Season to taste with additional salt.

Divide the cooked rice among 4 bowls. Ladle soup over each and top each with chopped parsley and freshly ground black pepper. Serve.

Serves 4.

Chicken with Pearl Onions and Mushrooms Simmered in a Red Wine Sauce (Coq au Vin)

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Coq_Au_Vin1 (1 of 1) Yum, French comfort food! The first time I had this French classic was at a restaurant in Germany — it was delicious! Over the years, I’ve taken bits and pieces from various recipes to create this lower-fat/lots of flavor version. You could also call this a “lazy man’s coq au vin,” because I remove the chicken from the bones after the dish is cooked, and add it back to the sauce. A great meal for a chilly fall evening, I hope you’ll try this recipe!

3 1/2 lbs bone-in, skin-on chicken pieces (I cut a whole chicken into 8 pieces, and trim off any bit of fat I can find)
1 1/2 cups red wine
2 bay leaves
1/2 tsp dried thyme
1 1/2 tsp salt, divided
1/4 ground black pepper
2 slices bacon, coarsely diced
1 Tbsp butter
20 pearl onions, peeled
8 oz button mushrooms, stems trimmed
2 cloves garlic, minced or grated
2 Tbsp flour
2 cups chicken stock
1/4 cup brandy
1 Tbsp tomato paste
1 Tbsp chopped parsley

In a medium glass bowl, combine wine, bay leaves, thyme, 1/2 tsp salt and pepper. Add chicken and stir well. Cover and let marinate in refrigerator for at least 4 hours, or overnight.

Heat a small heavy skillet over medium-high heat. Add bacon and cook until crisp and golden brown. Remove bacon with a slotted spoon and place on paper towels. Reserve 1 tsp of the bacon fat.

Heat butter and 1 tsp bacon fat in a large, non-stick skillet over low heat. Add the onions, mushrooms and garlic, and saute for 5 minutes.

Drain the chicken, reserving the marinade. Add the chicken and 1/2 tsp salt to the onion mixture. Increase heat to medium-high, and cook the chicken until golden brown on all sides, about 10 minutes. Stir in the flour.

Transfer chicken to a Dutch oven. Pour brandy into the skillet with the onion mixture and boil, deglazing for 30 seconds. Pour over chicken in Dutch oven. Add the marinade, onion/mushroom/garlic mixture, chicken stock and 1/2 tsp salt. Bring to a boil, then reduce heat to medium-low. Cook for 45 minutes.

Remove the chicken pieces, and let cool for a few minutes. Discard skin and remove chicken from bones (discard bones, as well). Add chicken back to sauce and sir well for 1 minute over low. Season with additional salt and pepper if desired. Serve with steamed or mashed potatoes. Garnish with parsley.

Serves 4.

Bolognese Meat Sauce (Ragù alla Bolognese)

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Bolognese_Meat_Sauce1 (1 of 1)When I was studying in Italy, I would often go down to the mensa (university cafeteria) for dinner. When I started the year off, I was a bit shy, so anything comforting (like food) helped me along. I loved the pasta con ragù alla bolognese — delicious and very comforting! Italian restaurants that I’ve dined at here in the US that have this on the menu don’t seem to get it right, so made it my mission to find an authentic recipe for ragù bolognese. I found and adapted a recipe from Saveur Cooks, Authentic Italian, which is spot-on! Some may not prefer chicken liver, but it’s used in a small amount and it’s a must! The liver, prosciutto, milk, wine (and all the other ingredients) are what make this dish authentic to me. I hope you’ll try this dish!

2 Tbsp olive oil
1 small onion, peeled and finely diced
1 rib celery, finely chopped
1 carrot, peeled and finely chopped
1 – 3 slices imported Italian prosciutto (about 3 oz), minced
1 chicken liver (about 1 1/2 oz), minced
1 1/2 ground sirloin
2 tsp salt
1/2 tsp ground black pepper
1/8 tsp ground nutmeg
1/2 cup dry white wine
1 cup milk, heated (but not scalded!)
1 cup beef broth
1 28-oz can pureed plum tomatoes
1 Tbsp chopped fresh parsley
Freshly grated Italian parmesan cheese

Heat oil in a Dutch oven over medium-high heat. Add onions and saute until translucent (but not browned), about 4 minutes. Add celery and carrot and saute for another 3 minutes. Add prosciutto and chicken liver, stirring about 3 minutes.

Increase heat to high. Add ground sirloin, salt, pepper and nutmeg. Stir constantly, breaking up meat so that it is very fine (I press the uncooked meat with the back of a wooden spoon and stir, stir stir) for 5 minutes.

Add wine, stir and bring to a boil. Cook for 3 minutes. Reduce heat to medium and add milk, stirring until milk has evaporated, about 4 more minutes.

Add broth and tomatoes; bring back to a boil, stirring constantly. Reduce heat to low and simmer very gently for 2 1/2 hours. Season to taste with additional salt and pepper (I added another 1 tsp salt and thought that was perfect). Serve over rigatoni and sprinkle each serving with the parsley and parmesan.

Serves 4.

Israeli Stewed Tomatoes with Eggs (Shakshuka)

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Shakshuka1 (1 of 1)This is a great way to prepare tomatoes and egg. This flavorful dish, called Shakshuka,  is popular in Israel. When researching this fantastic dish, some sources indicated that its origin is Israel, though others indicated that it may have been brought to Israel by Tunisian immigrants. In any case, it’s delicious! I like to serve it with Israeli couscous and a small green salad with a simple lemon vinaigrette. I hope you’ll try this dish!

1 Tbsp olive oil
1/2 medium yellow onion, peeled and diced
1 clove garlic, peeled and finely grated or minced
1 medium red bell pepper, diced
2 14-oz cans diced tomatoes
2 Tbsp tomato paste
1 tsp chili powder
1 tsp cumin
1 tsp paprika
1/8 tsp ground cayenne pepper
1/2 tsp sugar
2 tsp salt
1/4 tsp ground black pepper
6 eggs
1/2 Tbsp chopped fresh parsley

Heat oil in a large cast-iron skillet over medium heat. Add the onion and saute 3 minutes, or until soft. Add garlic and continue to saute for another 30 seconds. Add bell pepper to the onion mixture; saute for 7 minutes.

Add the tomatoes, tomato paste, chili powder, cumin, paprika, cayenne, sugar, salt and pepper. Shakshuka2 (1 of 1)Stir well to combine. Simmer for about 6 minutes, until mixture thickens. Season with additional salt and pepper, if desired (I add about 1/4 tsp salt and 1/4 ground black pepper) . Crack the eggs evenly over the sauce. Cover skillet and reduce heat to low. Simmer gently for 10 to 15 minutes, until eggs are cooked to your liking. Remove from heat, garnish with parsley. Serve out of the skillet at the table.

Serves 6.

Roast Turkey Panini with Spicy Chipotle Mayo

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Panino4 (1 of 1)For those of you who have panini presses at home, this is a quick and yummy recipe for a mid-week dinner. What makes it is the chipotle mayo — it’s pretty spicy, so add less of the chipotle pepper if you prefer less heat. Chipotle chili peppers are smoke-dried jalapeño peppers, and for this recipe, you want to use the variety that you purchase in a 7-oz can, in adobo sauce.

1 small chipotle pepper (see my notes above about using chipotle peppers that come in adobo sauce), minced
1/4 cup light mayonnaise
1/2 tsp ground cumin
1 pinch salt
1 loaf fresh ciabata bread, cut into 4 sections, then sliced horizontally in half
1 ripe tomato, thinly sliced
Fresh romaine lettuce
Deli-style (thinly sliced) roast turkey
White American cheese slices
Prepare the chipotle mayo by whisking together minced chipotle pepper, mayonnaise, ground cumin and salt.

Spread the chipotle mayo on the tops and Panino5 (1 of 1)bottoms of the bread slices. Build sandwiches by placing on each a few ounces of turkey, followed by a couple lettuce leaves, a couple slices of tomato and a slice of cheese. Cook panini (sandwiches) in hot press until bread is light brown and crunchy.

Serves 4.

Grilled Chicken Sandwich with Fresh Oregano, Lemon and Feta

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Grilled_Chicken_Sandwiches_with_Fresh_Oregano6 (1 of 1)This is one of my outdoor chicken recipes that I always have the ingredients for, from spring to fall. It’s simple, fresh, and it’s not time-consuming to prepare. Made this last evening when I returned home from work (it was a beautiful, warm evening here, so I had to fire up the grill!).

 

2 boneless, skinless chicken breasts, pounded to an even thickness (about 1/2 inch)
Juice of one lemon
1 garlic clove, minced
2 Tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
1 tsp fresh, chopped oregano
4 hamburger (or similar) buns
Lettuce
1 small onion, sliced
1 tsp fresh, chopped parsley
4 tsp crumbled feta cheese

Place the lemon juice, garlic, olive oil, salt, pepper and oregano in a small bowl. Whisk until the ingredients are well-incorporated.

Place chicken and the lemon juice mixture in a plastic zip-lock bag. Seal bag and move around so that the ingredients are combined. Refrigerate for about 1/2 hour.

Meanwhile, prepare the grill.

Grill the marinated chicken on one side for about 9 minutes, then about 4 minutes on the other.

Remove chicken from grill. Slice each breast in half crosswise, so that you end up with 4 even pieces. Assemble the sandwiches with the buns (I like to butter them and toast a bit on the grill), lettuce, chicken, parsley, onions and a teaspoon each of the feta. Serve.

Serves 4.

Thai Barbecued Chicken (Gai Yang)

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Thai_Barbecued_Chicken_(Gai Yang)2 (1 of 1)I pulled out the grill (I have a charcoal grill — I prefer the end results over gas) for the first time this spring. I made one of my favorite chicken recipes, Gai Yang. Gai yang is a beloved “street food” in Thailand — you find it everywhere, and when you get it, it comes in a plastic bag, together with another plastic bag of delicious spicy pepper dipping sauce. The marinade for the chicken calls for a commonly used ingredient in Thailand, including fresh, scraped coriander (cilantro) roots. If that’s not available, you can use the stems of the plant (which is what I use, and it seems to work well). This grilled chicken is flavorful and wonderful. I hope you’ll try it!

1 whole chicken (3 to 4 lbs), cut into 8 pieces (so you end up with 2 breasts, 2 thighs, 2 wings and 2 drum sticks)
2 stalks lemongrass (lower 6 inches), outer leaves removed and very finely chopped
1 1/2 Tbsp peeled and grated fresh ginger
1 1/2 Tbsp coarsely chopped fresh garlic
3 Tbsp fresh coriander root, or 1/4 cup coarsely chopped coriander stems
1 1/4 tsp turmeric
1 1/2 Tbsp brown sugar
2 Tbsp fish sauce
2 Tbsp (plus) canola oil

Add lemongrass, ginger, garlic, coriander root (or stems), turmeric, brown sugar, fish sauce and oil to a food processor. Puree to a very fine paste, adding additional tablespoons of oil as needed.

Combine chicken pieces and paste in a large bowl. Mix well and marinate in the refrigerator for at least 2 hours. Be sure to stir chicken mixture occasionally.

Prepare grill.

Grill chicken about 25 minutes, until cooked but not overdone. Serve with steamed jasmine rice and a spicy Thai chili dipping sauce.

Serves 4.

Josh’s Risoles (Indonesian Croquettes)

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Josh's Deep-Fried Creps with a White Grape Filling (1 of 1)The other night, I had some friends over for an Indonesian meal. My friend (and neighbor) Josh brought over an appetizer he made called “risoles,” which are Indonesian croquettes. Risoles are eaten as a snack food in Indonesia, and are prepared with either a sweet or savory filling. Josh’s version is savory, and he served it with a curry ketchup. Delicious! I asked him to pass along the recipe, which is as follows:

Risoles Wrapper

1 cup flour
1 egg
1/4 tsp salt
7 oz milk

Filling

1/4 lb ground beef or chicken
3 small potatoes, peeled and finely diced
2 carrots, peeled and finely diced
1 onion, peeled and sliced
2 garlic cloves, peeled and sliced
1 stalk celery, chopped
1 stalk spring onion, chopped
1 Tbsp flour, mixed with a little water
1/2 tsp ground black pepper
1/2 tsp salt
1 cup beef broth
1/4 tsp sugar

Dredging

1 egg, beaten
1 cup breadcrumbs

Canola oil for frying

For the wrappers, combine the flour, 1 egg and salt. Gradually add milk, whisking to make a smooth texture. Heat a non-stick pan over medium heat. Reduce heat to low. Pour 2 Tbsp of the mixture into the pan, being sure to move pan until mixture is thin (as you would with crepes). Cook until edges are dry, and wrapper peels off pan easily. Set aside and repeat process for the rest of the wrappers.

For the filling, heat a wok with a bit of canola oil over medium-high heat. Add the onions and garlic, and saute until fragrant. Add the meat and saute for a few minutes. Add carrots, pepper, salt, celery, and beef broth. Cover and simmer for a few minutes. When the carrots are half-cooked, add the potatoes and the 1 Tbsp flour/water mixture. Continue cooking until vegetables are tender and the filling has thickened. Add sugar, stir and remove from heat.

For the risoles, place some of the filling on each wrapper at the bottom, leaving a small edge at the bottom. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll up to form a tube.

For dredging, dip each risole in the beaten egg, then dip in the breadcrumbs to coat.

Deep fry the risoles in the oil until crisp and golden brown. Remove and place on paper towels. Serve with chili sauce.

Serves 4 – 6.

Corn Chowder with Fresh Oregano and Dijon Croutons

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Corn_Chowder_33 (1 of 1)Most vegetable dishes are best when prepared with fresh ingredients. I love corn chowder, however fresh local corn is not available in New England until late summer. Luckily, this delicious recipe calls for frozen corn, so I make it at any time of the year (I use name-brand sweet corn). Yesterday was a beautiful spring day, which got me in the mood again for this chowder. I hope you’ll try it!

1/2 lb red potatoes, unpeeled, cut into a 1/4-inch dice
2 slices hickory-smoked bacon, finely chopped
1/4 cup chopped scallions, white and pale green parts (slice dark green part and use as garnish)
1/2 cup celery, chopped (about 1 large rib)
1 lb frozen corn
2 1/4 cups whole milk
2 Tbsp sour cream
1 1/2 tsp chopped fresh oregano
1 Tbsp salt
1/4 tsp ground black pepper
1 fresh baguette
1/4 cup Dijon mustard
1/4 cup shredded sharp cheddar cheese

Place potatoes in a sauce pan and cover with cold water. Bring to a boil and cook until potatoes are tender, but not falling apart. Total time from when you turn the heat on should be about 15 minutes. Strain and set aside.

Heat bacon in a Dutch oven. Cook until crisp. Remove bacon from pan (leaving drippings behind) and set aside.

Add the scallions and celery to the pan, and saute on low for about 5 minutes.

Meanwhile, set 1 cup of the corn aside. Place remainder into a blender, together with the milk, sour cream, oregano, salt and pepper. Blend to a puree, then add to the scallion mixture in the Dutch oven. Add the potatoes. Bring to a boil, then simmer on low for about 10 minutes, stirring constantly. Remove from heat and season with additional salt and ground black pepper.

To prepare the croutons, slice baguette cross-wise into 1/4-inch slices. Lay the slices out on a cookie sheet, and spread the top of each with a good amount of Dijon mustard. Place under the broiler and cook until golden brown (not black!)

Garnish each serving of the chowder with the some of the bacon, sliced scallions and cheddar cheese. Serve with the croutons.

Serves 4.