Comfort Foods and Indulgences

Broccoli-Bacon-and-Cheese-PieI'm calling this a pie. Yes, it resembles a quiche, but I prefer to call it a pie. It seems more manly that way. Plus I wanted a more rustic looking version that does not require rolling anything out or having to make actual dough.

The crust here is cheese based, you just press it in the pan and it's ready to go...no skills required. While quiche is often served for just breakfast or brunch, this is definitely perfect for dinner too.

It's not eggy or flavorless. In fact it's bursting with all kinds of tastes and works great for leftovers. Enjoy this one over the weekend!

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Cobbler, slump, or grunt; have you heard of these desserts? Most people can recognize a cobbler, a fruit dessert baked in a casserole with a dough topping but with no bottom crust. A slump or grunt is almost the same thing except that they are simmered on the stove, resulting in a steamed dumpling-like top. Supposedly one dessert is named after how the dumplings look (they slump) and the other after the sound the bubbling fruit makes (it grunts). All three are considered New England specialties dating back to Colonial times, when they would have been made in a cast-iron pan over a fire. Luckily we now have the luxury of using a stove or oven.

Many fruits make wonderful cobblers, slumps, or grunts. Apples are very well known in cobblers, but I like mine with stone fruit, especially peaches or plums. Nectarines and cherries, or a combination of all of the above would work extremely well too. Recently I picked up a few pints of very nice red plums at Sherwood Farm in Easton, CT. Lately they have become one of my favorite farm markets selling a little bit of every fruit and vegetable. When I saw those bright red plums, I immediately knew that I was going to make one of these simple and homey desserts.

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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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alpinemaccheeseIf you had to pick just one dish that represents the category of comfort food better than any other, what would it be? My pick would be good old fashioned mac 'n cheese. Many people think of macaroni and cheese as a true American dish, but in fact its roots lie with the cheese-loving Swiss. Who better to have invented the dish?

What makes macaroni and cheese so popular everywhere is the fact that it's a basic dish to put together, using simple and satisfying ingredients. In this recipe it's cheese, pasta, and bacon—is there a combination any more comforting? This macaroni is hearty enough to get a mountain climber to the top of the Alps and back.

My recipe combines the classic Alpine cheeses of Raclette, Gruyère, and Fontina. Other good Swiss cheeses like Appenzeller or Emmentaler would work well too. The combination of cheeses is typical of a Swiss fondue. And it's the perfect blend for this mac and cheese. Thickly sliced bacon adds a great bite and salty flavor to the dish. And even if you don't reside in an Alpine ski chalet, enjoy this dish on a cold day. It's even better after a day of being out in the snow.

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blueberryscones.jpgI love scones, but I don't enjoy making them. There I said it.  Kneading the dough, shaping it...maybe that sounds lazy but right now life is busy with no extra time for little things like, kneading and shaping dough.

That's what I love about these scones, you gently stir the batter together, mounding up each scone individually. So easy!

However, the trick with scones remains; over-handling the batter will make them tough. Mixing must be kept to a minimum for optimum results.

These scones were quite toothsome with their mix of blueberries, cornmeal and lime zest. Lime juice was also added to the glaze to really bring home and incorporate the flavors at play.

Overall, a lovely, easy breakfast to enjoy. Not overly sweet and perfect with coffee or tea.

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