Comfort Food

[gadgetgary]

Now that there is definitely a chill in the air(only in the low 50's today), I thought it was a good time for an all time 'comfort food'.....Meat Loaf.

Below is a ground beef/ground turkey glazed meatloaf wrapped in bacon and baked on a cookie sheet.

 

[gadgetgary]

Dirty Mashed potaotes

Boiled in a Farberware pot and mashed in a KitchenAid mixer.

 

[gadgetgary]

A different twist

Sauteed baby carrots and corn via the
Farberware electic skillet.

 

[gadgetgary]

Plated and ready

Hits the spot during this chilly weather.

 

[yogitunes]

Yeah...Comfort food

I did a Roast today in the crockpot with veggies, nothing like a slow home cooked meal.............warms you up just thinking about it!

 

[gadgetgary]

And for dessert

The pound cake recipe that was posted a while back(with the evaporated milk).

Here it is in the oven right after baking.

Need to cool 2 hours before I remove it from the Bundt pan.

 

[gadgetgary]

What are some of the 'Comfort Foods' that you enjoy?

Share with us some recipes, pictures, etc.

 

[nmassman44]

Its that time of year when the air is crisp and fall is in the air. Tonight I made sauce or a gravy as the Italians call it. I have the Rao's cookbook and thats my go to recipe book for alot of things and I make their marinara sauce from scratch. Then I made veal parm that came out fantastic.

 

[58limited]

My favorite comfort food is my mom's oven baked beef roast with Yorkshire pudding (mom was from New England, most Texans don't know about Yorkshire pudding), mashed potatoes, and brown gravy with a little Kitchen Bouquet added. I also love her Boston Baked beans, served with brown bread. I was overjoyed when I found her baked bean recipe after her passing, I also have the bean pot she used.

 

[jaxsunst]

This is odd, but my main comfort food is my Mom's enchiladas. I have tried to make them her way and they are not the same.

 

[turboace]

Macaroni and Cheese

Home made by me. Stouffer's in a pinch.

 

[gadgetgary]

Out of the Bundt pan

And on to the plate.

Looks Yummy!

Thanks for the recipe.

 

[frigilux]

Y-u-u-u-u-m! That is definitely a classic comfort food meal, Gary. In fact, we're on the same 'food wavelength'. I made mashed potatoes and meatloaf for supper last night.

 

[jeffg]

My favorite comfort food is mostaccioli di bari, which is sort of an Italian version of beef stroganoff.. Mostaccioli and bite-sized pieces of filet mignon in a beef/white wine/gorgonzola and mushroom sauce. Not sure what it is about this dish, but it satisfies my stomach like nothing else.

 

[tlee618]

Oh Gary, what time is dinner!!!! What a great looking meal all plated up!!!

 

[andrewinorlando]

Jeff....that is one of my favorite "cold weather" Italian dishes....just something about it, the richness, the aroma throughout the house....mmmm good.

 

[autowasherfreak]

We did a two roasts with vegies last weekend in the Hamilton Beach 18 qt roaster, and I made meatloaf last night. I pot of homemade chili or vegetable soup sounds good, with the cool rainy weather we've been having.

 

[appnut]

Gary pound cake recipe

Please repost that recipe please.

 

[sudsmaster]

*sigh*

A lot of my comfort foods when away after I went gluten-free.

But I still enjoy, yes, zucchini, stir fry over rice, mash potatoes, rotisserie chicken (from my backyard grill), rib steak, etc etc etc. And I'm noshing on a small bag of Cheetos right now, washed down with Red Bridge!

 

[gadgetgary]

For you Bob

DO NOT PRE HEAT OVEN!
No baking powder or baking soda is needed

3 sticks butter
3 C sugar
5 eggs
1tbsp vanilla extract
3 C flour
1 12 oz can evaporated milk

Grease and flour bunt or tube cake tin.

Melt butter and place in a large mixing bowl.Add eggs one at a time.Add evaporated milk.
Add sugar.
Cream it all together for about 2 minutes on high.
Bring speed back down to low and add vanilla.
Add flour 1 cup at a time using a spatula to guide it through the beaters.
Once flour is all added,increase speed to high and mix for 3 minutes.

Pour into greased and floured tube pan and place in cold oven.

Set oven at 325F and set timer for 1H 45M.

DO NOT FOR ANY REASON WHATSOEVER OPEN THE OVEN DOOR.LIKE A SUFLET'THE CAKE WILL FALL IF YOU DO.

Once the time is up,remove the cake and let it cool for about two hours.

You can use any type or flavor extract other than vanilla.Sometimes I do it with pure almond,rum,butter rum,cinamin,or pumpkin pie spice.The crust gets hard like apple crisp once it's cooled.Yummy

 

[polkanut]

Lutheran Hot Dish,

One of my favorite comfort foods is this casserole, it is served by the Ladies Aid at our church for funeral luncheons. Here is the recipe in a smaller version:

1 lb. ground chuck, browned with a small onion
1 small can peas, undrained
1 small can corn, undrained
1 can vegetable soup
1 can tomato soup
1 small pkg. egg noodles, cooked
Salt and pepper to taste
Add more water to make the above quite moist.
Mix all together and bake @ 350 degrees for 1 hour.

 

[norgeway]

My Comfort food.

I would have to say my Aunt Jeans Tomato Steak is a all time favorite,and it is simple, take a large pkg of cube steak,dredge well in seasoned flour, brown in olive oil, enough to coat the bottom of a electric skillet,I use a 63 Mirro Matic, slice 1 or 2 large onions thinly over the top of that, pour about 2 cans of Hunts tomato sauce over the onions and steak, cover turn to simmer,cook about 1 to 2 hrs till tender
fix some Candied Sweet Potatoes
Take 3 or 4 large sweet potatoes,peel and slice into 1/4 inch thick slices, place in 1 layer in large skillet,add about 1 stick butter sliced thin,about 1 1/2 cups or so of brown sugar ,and enough water to barely cover, sprinkle with cinnamon and nutmeg and a pinch of salt, cover simmer very slowly till potatoes are done and a thick syrup has formed...CAREFUL..watch closely, they burn easily, this is how my grandmother Eva Powell..1902-1988 made them,I like them much better than boiling and baking as most recipes say to do, all this meal needs is a green vegetable and some homeade biscuits, and you are good to go.

 

[jeffg]

> Jeff....that is one of my favorite "cold weather" Italian dishes....just something about it, the richness, the aroma throughout the house....mmmm good. <

Andrew, any chance we could swap recipes? I wrote one up yesterday for mostaccioli di bari, but ingredient portions are guesstimated (I just eyeball it for this dish). I'd be interested to see how other recipes differ from mine.

 

[frigilux]

While we are fluent in all manner "comfort foods" up here in the oft-frozen north, having an Italian mother means the Italian classics are at the top of my list.

As boring as it may seem, if I had to choose one meal over all others, it would be spaghetti, a simple, briefly-cooked red sauce, and meatballs. I wouldn't be upset if a nice piece of garlic bread/toast and a glass of Chianti* wandered into the mix.

*I no longer drink, but if it looked like Western civilization was going to collapse, I'd imbibe.

 

[xraytech]

Some of my Comfort Food Favorites:

cabbage rolls, prepared by me or grandma
Grandma Diamond's Vegetable Soup
Black Raspberry pie
Miss Judy's scalloped potatoes
baked ham with pineapple or raisin glaze
my macaroni and cheese(with a ratio of 2 parts cheese to 1 part noodles, plus lots of cream and bacon grease)
Aunt Ann's Croatian sauerkraut and bean soup
fresh baked nut or apricot kolaches
and to throw in a beverage, a nice cup of perc coffee with a shot of amaretto and Belvedere vodka

 

[toggleswitch2]

Set it and forget it!

I'd say my favorite is pasta bolognese, sans garlic, avec cinnamon.

After that is a tray of stuffed peppers with a side of oven-roasted potatoes. Sometimes with adobo and paprika, and at other times lemon-oreganato. [Eastern potaotes cooked for about an hour-and-a half or just under at 325*F with just a bit of butter and not more than 1/4 cup of water at a time].

I've also been known to stick a chicken in the Ron Popeil rotisserie with an onion and potoates in the bottom rack (broiling/grilling)and a green veggie and some corn steaming above. MMMMMMMMMMMM The best $25 I ever spent at a tag-sale! (a/k/a garge-sale yead/sale!)

Sometimes I crave a serving of boiled "Field Greens" (XOPTA => "horta") Read DANDELIONS with lemon and oil. Funny how when served in a snooty "designer" restaurant it's mega-bucks, and most think of it as a weed to be thrown away.

Damn, now I've made myself hungry.............

http://https//www.ronco.com/offer/Default.aspx

 

[toggleswitch2]

I'll have a #2, please with some feta and kasseri cheeses and olives on the side. MMMMMMMMMM

http://greekfood.about.com/od/discovergreekfood/tp/25classics.htm

 

[58limited]

Jeff, I would love to have your recipe for mostaccioli di bari. Please post it. Thanks.

 

[jeffg]

Ok, but to the guy who's reformatting these recipes, this is just a rough draft.. until I can compare it to a few others.

Mostaccioli di Bari

This recipe balances several flavors, so avoid any extremes in the ingredients: use a sweet (not overly sharp) gorgonzola, a fruity (not overly dry) white wine etc.

Ingredients:

1 lb. mostaccioli (or penne)
1 lb. beef tenderloin, cut into bite-sized pieces
1-1/2 cups mushrooms, sliced or coarsely chopped
2 cups heavy cream
2 to 3 oz. sweet Gorgonzola cheese, crumbled
2/3 cup Italian white wine
1 Tbsp. Cognac
Salt and ground white pepper
Freshly grated nutmeg
Sliced green onion (for garnish, optional)

Directions:

Cook pasta al dente, according to package directions.

While pasta cooks, heat 2 Tbsp. olive oil to medium-high heat in a large pan. Add mushrooms. When mushrooms begin reducing, add beef. Season to taste with salt and pepper. Cook beef until it's well browned on the sides but still slightly pink in the middle.

Deglaze pan with wine, then add cheese and cream. Heat to just short of a simmer and season to taste with nutmeg. Remove pan from heat and stir in Cognac.

Drain pasta well and combine with sauce. Top with sliced green onions just before serving. Serves 2 large entree portions or 4 side-dishes.

 

[58limited]

Thanks, Jeff. Looks great!