Food + Recipes

Comfort Food Recipes to Call Your Own

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March 1, 2007

Comfort food is the name given to those meals that simply taste good. They’re the meals that you remember from your childhood, and they’re the meals you return to for another good experience. Home Mavens, Allison Fishman and Adrien Sharp, from the Home Made Simple TV show, shares some recipes that will earn that comfortable position in your kitchen.

It’s hard to define exactly what makes a meal comforting. It’s really anything that you turn to when you want to feel good. It’s usually simple, familiar and really tasty. Here are five recipes that fit the bill.

Roast Chicken with Vegetables- By Allison Fishman

This chicken dish has the simple good flavor that will make you feel good.

INGREDIENTS

1 tablespoon minced fresh thyme, plus 5 sprigs
4 tablespoons extra-virgin olive oil, divided
2 garlic cloves, finely chopped
Zest of one lemon, lemon carcass reserved
Salt and freshly ground pepper
1 pound fingerling potatoes, sliced lengthwise
6 shallots, halved
3 carrots cut into long pieces no more than 1-inch thick
3 parsnips cut into long pieces no more than 1-inch thick
1 (5-pound) roasting chicken

INSTRUCTIONS

1.  Place roasting pan in oven and preheat it to 450°F. Mix thyme, 2      tablespoons olive oil, garlic, lemon zest in a bowl; season with salt      and pepper. Toss shallots with remaining olive oil, and season with      salt and pepper.
2.  Rinse chicken; pat dry. Rub mixture under skin of chicken; and cut      lemon in half and place in cavity of chicken. Tuck wingtips under      and tie legs with string. Place chicken in heated roasting pan, on      the rack.
3.  Roast chicken for 20 minutes. Meanwhile, combine fingerlings,      shallots, carrots, parsnips in a bowl and toss with 1 tablespoon      olive oil, 1 teaspoon salt, and 5 sprigs thyme.
4.  Very carefully remove chicken and rack, and place vegetables      under rack in roasting pan. Be sure that potatoes are flesh-side      down. Return chicken and rack to roasting pan.
5.  Reduce oven temperature to 375°F. Roast chicken until the juices      run clear, about 1 additional hour. Lift chicken and tilt slightly,      emptying juices from cavity into pan. Transfer chicken to cutting      board. Cover with aluminum foil to keep warm.
6.  Place vegetables on a serving platter and tent with foil to keep      warm. Carve chicken after it has rested for 15 minutes. Place      chicken pieces on platter with vegetables; serve.

Baked Macaroni & Cheese - By Allison Fishman

What’s a better comfort food than mac and cheese? This version features a rich abundance of tastes for a different take on this favorite side dish.

Serves 8 to 12

INGREDIENTS

1 pound box elbow-shaped pasta
5 tablespoons butter, divided
1 teaspoon dried mustard
1/4 teaspoon freshly ground nutmeg
3 tablespoons flour
1 bay leaf
4 cups milk, warmed
12 ounces sharp white cheddar, grated
Salt, to taste
Freshly ground black pepper, to taste
Hot sauce, to taste
2 eggs, lightly beaten
1 1/2 cups fresh bread crumbs

INSTRUCTIONS

Preheat oven to 350F. Bring a large pot of salted water to a boil. Stir in pasta, and cook according to package directions for al dente pasta.

In a medium saucepan, melt 3 tablespoons of butter. Stir in mustard, nutmeg and flour; cook 2 minutes. Add bay leaf and slowly whisk in milk; cook over medium heat until mixture comes to a simmer and thickens.

Remove from heat and slowly whisk in cheese. Season to taste with salt, pepper and hot sauce. Combine with pasta and eggs; taste and adjust for seasoning.

Heat remaining 2 tablespoons of butter in a small skillet over medium heat. Add bread crumbs and stir to completely coat with butter. Remove from heat.

Pour pasta mixture into a 3-quart casserole pan; sprinkle bread crumbs evenly on top. Place in oven and cook until bubbly, about 30 minutes. Remove from heat and let sit for 5 minutes before serving.

Salmon Patties- By Allison Fishman

These salmon patties, along with two great sauces, are just the sort of dish that seafood lovers are looking for when they want some comfort.

INGREDIENTS

Salmon Cakes

1 (14 3/4 ounce) canned salmon
1 large egg
2 cups crushed croutons
2 1/2 tablespoons tartar sauce
1/2 teaspoon garlic salt
1/2 teaspoon seafood seasoning
1/4 teaspoon freshly ground black pepper
Vegetable oil, for frying

In a medium bowl, combine salmon, egg, 2 tablespoons crushed croutons, tartar sauce, garlic salt, seafood seasoning, and black pepper in a bowl. Form into 4 patties.

Place remaining croutons in a wide plate. Place patties in the croutons and press coating into the salmon cakes. Refrigerate patties for an hour.

Heat 1/2 inch of oil in a medium skillet. Add cakes and cook until browned on both sides, 3 to 4 minutes per side. Remove to a paper-towel lined plate; serve hot.

Tartar Sauce

INGREDIENTS

1/2 cup mayonnaise
1/3 cup pickle relish
2 1/2 tablespoons capers, rinsed, drained and chopped
1 tablespoon chopped fresh chives (or parsley)
2 tablespoon fresh lemon juice

INSTRUCTIONS

1.  Combine mayonnaise, relish, capers, and lemon juice and mix well.

Cocktail Sauce- by Allison Fishman

INGREDIENTS

1/4 cup prepared horseradish, drained
1/2 cup ketchup
Worcestershire sauce and hot sauce, to taste

INSTRUCTIONS

1.  Combine horseradish and ketchup; stir to mix well. Add      Worcester and hot sauce as desired.

Spinach Sauté-By Allison Fishman

This is a delightful side dish that will comfortably complement the main dishes here, as well as many others.

INGREDIENTS

1 tablespoon extra virgin olive oil
4 large cloves of garlic, sliced
2 large bunches fresh spinach, washed and trimmed (about 8 cups)
2 tablespoons pine nuts

INSTRUCTIONS

1.  Warm skillet, add oil. Sauté garlic until soft but not brown.
2.  Add spinach, and turn with tongs. Cover, let sit 30 seconds.
3.  When all spinach is wilted, stir in nuts. Cover until ready to serve.

Stuffed Chicken Breast with Feta, Spinach, Portabella Mushrooms and Peppers - by Adrien Sharp

Here’s another chicken and vegetable dish that offers traditional comfort with a twist.

INGREDIENTS

4 boneless, skinless chicken breasts, trimmed
1/2 cup feta cheese, crumbled
1/2 red bell pepper, julienne sliced
1/2 yellow bell pepper, julienne sliced
1 whole portabella mushroom, julienne sliced
Salt and pepper, to taste
12 toothpicks, soaked in water
1 tablespoon olive oil

INSTRUCTIONS

Preheat oven to 400°F.

Place chicken breast on a cutting board, cover with plastic wrap and flatten by hand or with a rolling pin until 1/2 inch thick.

Remove plastic, layer chicken with feta, peppers and mushrooms. Roll up and secure with toothpicks.

Season chicken rolls with salt and pepper and sear over high heat in a large, oven-safe skillet for about 2 minutes on each side.

Place immediately into oven and bake for 10 minutes. Let cool for 8-10 minutes. Remove toothpicks and slice. Serve immediately.

Prime Rib Roast with Garlic Horseradish Crust- By Adrien Sharp

Garlic and horseradish give this classic comfort dish a brand new twist. Try it with roasted vegetables and bread for a delicious meal.
INGREDIENTS

For Prime Rib
1 6-8 pound prime rib roast, bone in
5 garlic cloves, smashed
1/4 cup horseradish
3 sprigs thyme, leaves only
1/4 cup kosher salt
1/4 cup black pepper
1/2 cup extra-virgin olive oil

For Gravy
1/2 cup non-alcoholic Cabernet Sauvignon
1 tablespoon flour
2 cups beef or chicken stock

INSTRUCTIONS

For Prime Rib

Preheat oven to 350°F.

Lay beef bone down in roasting pan.

In a small bowl, mash garlic, horseradish, thyme, salt, pepper and oil until paste is formed. Massage well all over roast.

For medium rare, place in oven and cook 1 1/2 to 2 hours, or until internal temperature is between 125° and 130°F. Remove roast to cutting board and let rest for 20-25 minutes.

For Gravy

Place roasting pan, without roast, on stovetop on medium-high heat. Add non-alcoholic wine and reduce by half, scraping bits from the bottom of the pan.

Whisk in flour and add stock. Continue to cook for about 10 minutes, or until gravy thickens.

Tip: Opt for a bone in rib roast. The bones act as a natural rack to help ensure even cooking.
Crab Cakes- by Deborah Fewell
Combine fresh crab, vegetables and herbs for a savory, seafood-inspired dish that’s sure to please everyone at your table.

INGREDIENTS
1 lb. fresh lump crab
2 large eggs, lightly beaten
2 tablespoons mayonnaise
1/2 cup panko breadcrumbs
1 tablespoon Dijon mustard
3 scallions, chopped
1 red bell pepper, diced
3 sprigs fresh tarragon, minced
Salt and pepper, to taste
1 teaspoon crab boil seasoning
2 tablespoons olive oil

INSTRUCTIONS

Preheat oven to medium broil. In a large mixing bowl, combine crab, eggs, mayonnaise, breadcrumbs, mustard, scallions, peppers, tarragon, salt, pepper and seasoning. Combine with clean hands, careful not to break apart crab chunks.

Use a ¼ cup measuring cup to divide the mixture, forming each portion into a small cake in the palm of your hand.

Drizzle a clean sheet tray with olive oil. Place cakes on the tray and boil in oven for 15 minutes. Remove and serve with remoulade sauce.

Remoulade Sauce- by Deborah Fewell
Accent your succulent crab cakes—and other mild fishes and meats—with this quick and easy recipe for zesty remoulade sauce.

INGREDIENTS
1 bottle (8 oz.) tarter sauce
1/4 cup cocktail sauce
2 dashes hot sauce
2 teaspoons capers
1 tablespoon parsley
Juice of lemon half
1 shallot, minced
2 cloves garlic, minced

INSTRUCTIONS

Mix together all ingredients in a small bowl. Refrigerate, then serve with crab cakes.