Comfort Foods and Indulgences

turkeypotpieComfort food with a crust. Need I say more? Thanksgiving, for me, is all about the sides. I do love my gravy, but I prefer it over my rustic herb stuffing. Forget the turkey and save it for a big batch of turkey potpie or a morning hash.

This recipe has been part of my repertoire for the past 20 years. It has evolved over the years but one thing has remained constant; there is very little fat and no cream in the recipe. And in making this dish, over and over again, the cream is not even missed. The filling is delicious but what really makes this dish is the crust. And this gluten free crust is a winner (thanks to Shauna).

In doing all of my planning, marketing, and organizing on Sunday’s, I always find a lot of inspiration in cleaning out my vegetable bin. Soups, stir fry’s, salads, stratas, and frittatas, are dishes created from neglected or almost “not edible to eat” veggies. Food rarely gets wasted in our home and it gives me great joy to not see money thrown into the compost bin.

To all of my friends and readers who have supported me over the years, I am grateful to you for your support, questions, advice, and friendship. Happy Thanksgiving to you and your family!

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cherrytompizzaIt's hard to say no to cheese. Since I never tasted Parrano cheese I was more than happy to accept a sample to try. Apparently it has been around since the 1970's but I can't recall ever seeing it at the market. It's a semi-firm cheese created by a Dutch cheese maker who went to Italy and was inspired to create a Gouda that would be reminiscent of Northern Italian style cheese. It's aged for at least 5 months and often described as tasting like a cross between Gouda and Parmesan. I'm not sure I agree with that assessment, but I can tell you it's buttery and has a caramel like flavor that complements tomatoes beautifully.

I've been inundated with cherry tomatoes recently and decided I would use them on a pizza with Parrano cheese. I also happened to have some grilled marinated artichokes and that combination is really something. I added chives for a little color and oniony flavor, but really, just a plain cherry tomato pizza would be delicious too. The good thing about using cherry tomatoes instead of tomato slices and Parrano cheese instead of mozzarella is that neither will make your pizza soggy. That said, biting into a cherry tomato half can be a deliciously juicy experience.

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ImageI knew I would regret the Wall Street Journal’s expanded leisure section! Before, I was free to read the home sections of any newspaper knowing my darling husband, Bill, would never notice if there was an article on how to be or do a better anything (even dominatrix sex), but the Wall Street Journal - that’s different. He habitually reads it cover to cover. This Saturday’s paper had a recipe for POT OF GOLD (“serves 16!”), and that is when he said– in a moment of early morning intimacy – “You never made me Pot au Feu!”

A little research shows that a classic Pot au Feu is “comfort food”. Cool! I like comfort. And, that it takes the better part of an afternoon to prepare. That is not comforting! Decidedly un-cool!

Hmmm. I think this WSJ Saturday home page is going to be in our family for quite some time. I have two choices: 1) I could throw a hissy fit, or 2) I could rise into a state of Zen adventure! I do love adventure!

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ImageLet start by saying that the flavor in this breakfast bake is absolutely fantastic. We couldn't stop eating it. My husband came out of his cave (office) four times while I was making this. The aromas were just so hearty and comfort-food-smelling, he couldn't stay away.

Between the knock your socks off flavor, the crisp bottom and the chewy moist bread? Oh my goodness, this is a breakfast I want to wake up to. The truth is, it's great for dinner too. It's one of those meals that you take the first bite and throw your head back as you are experiencing the incredible flavors.

If you ever have a houseful of guests coming over, I recommend making this...however, with food this good, they may not go home!!

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chickenpotpie.jpg I have a special fondness for pot pie. It's one of those all-in-one meals that always hits my comfort spot. And it's a welcome dish to eat on a cold and rainy day like the ones we're having this season. The origins of pot pies can be traced back to the English settlers who brought their love for pies to America. In the States I had never eaten a savory pie. It was always the frozen pies that scared me into believing that pies were no good. Not until my traveling in England did I finally eat my first savory pie. On first bite I fell in love with the flavorful meat and vegetable filling topped with flaky, buttery pastry.

While studying abroad in London, I came to know and appreciate the local cuisine. It was the discovery of a small eatery that really caught my attention and helped change my mind about pies. Every day on my way to class through an alley passage I couldn't help but notice a sign that read "Upstairs Pie Room" right next to an unassuming door. One day a group of us decided to find out what this room was all about. We discovered a homey little restaurant with a menu of traditional English savory pies. It was was one of the best things that could happen. That summer the Pie Room ended up becoming a regular haunt for all of us. The experience turned out to be one of my most memorable, one that I repeated many times until I had tried every pie on the menu.

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