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sfarticles · 2 months

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Dish up some comfort

Recipes and images courtesy of Julia Rutland, author

As seen in https://www.mainlinemedianews.com/2024/02/25/dish-up-some-comfort/

Is it the taste, nostalgia, mood or being lonely that causes one to resort to eating comfort food?

Whether it be high-fat, sugar, carbs or salt, at certain times we crave eating homestyle foods. As I write this column, it is a cold, gray and blustery day. Easy to prepare, although not exactly gourmet, this category of food we’ve come to savor comes to the rescue.

Creamy mashed potatoes with spinach fit the bill for me on this bleak day. It’s a dish Mom and Grandma served frequently.

Depending upon the region or country you are from, what one considers comfort food varies. Brazil’s feijoada, French onion soup, Greece’s moussaka, Irish stew, Italy’s lasagna, Poland’s pierogi, United Kingdom’s fish and chips and the United States’ macaroni and cheese are the tip of the iceberg when it comes to this type of connection to our food.

According to an article in The Atlantic, “The phrase ‘comfort food’ has been around at least as early as 1966, when the Palm Beach Post used it in a story…”

A feature by Bert Gambini in a University of Buffalo newsletter says: “Regardless of what you identify as comfort food, it’s likely the attraction to that dish is based on having a good relationship with the person with whom you remember first preparing it…. Comfort foods are often the foods that our caregivers gave us when we were children.”

“If we have a positive association with the person who made that food, then there’s a good chance that you will be drawn to that food during times of rejection or isolation,” says University of Buffalo psychologist Shira Gabriel.

The top five comfort foods listed in Discover Magazine (https://bit.ly/3uuiQI3) are grilled cheese, mac and cheese, mashed potatoes, pizza, spaghetti and meatballs.

It goes on to say, “Ralph’s Italian Restaurant (oldest Italian restaurant in the U.S.) in South Philadelphia is recognized as having the best meatballs in the U.S.”

Check out this link, bit.ly/3OOgudJ, for a video of them being prepared.

There are myriad books devoted to comfort food and homestyle cooking. So many of these recipes celebrate American cuisine, countless handed down through the generations.

Julia Rutland, author of a book that will be available on April 16 titled “Homestyle Kitchen: Fresh & Timeless Comfort Food for Sharing” (2024, Adventure Publications, $22.99) said: “Homestyle cooking creates the type of food that embodies the warmth and familiarity of a loving home. While family and cultures differ, homestyle cooking relies on fresh ingredients, traditions, generational recipes, and comfort.”

Rutland’s hope is to inspire memories. Many of the recipes featured are from her mom’s recipe box with her own twist on them. The recipe for Wacky Cake, she mentioned, is the first recipe she ever made when she was a child. Making this cake today preserves not only the flavors but also the memories of shared meals around the table; emotionally comforting.

During an interview, Rutland used a food term I was not familiar with: “meat ‘n’ three.” Do you know what it is? Well, if you are from the South, you might. It’s a way Southern comfort food is served in many restaurants… you choose a meat (often it is meatloaf, fried chicken, country- fried steak) plus three sides from the menu.

Guess what some of the side selections might be? Mac n’ cheese, collard greens, hush puppies. My mouth is watering thinking about the meals I enjoyed in the South.

Comfort food and homestyle cooking don’t seem to be falling out of popularity. Let’s get cooking a few recipes from Rutland’s book, food that is approachable, food we cherish that brings back fond memories. One of these may be or become a dish you savor. For the recipe for Parker House Rolls, visit https://stephenfries.com/recipes.

Even with warmer weather around the corner, I’ll still be eating mashed potatoes and spinach when I crave comfort food.

Here are come recipes from Rutland’s upcoming book.

Baked Four- Cheese Macaroni: This crispy-topped and creamy-centered macaroni and cheese features four cheeses that take the company-size side dish to the next level. (Courtesy of Julia Rutland)

Baked Four-Cheese Macaroni

The headnote says: “This crispy-topped and creamy-centered macaroni and cheese features four cheeses that take the company-size side dish to the next level. Use a variety of your favorite cheeses — smoked Gouda is lovely! Grate from large pieces rather than buying packaged shredded cheese because those contain starches that keep them from clumping and melting well. It’s okay to skip the topping and eat the dish before baking, but you’ll miss the golden-brown crust. Instead of panko, feel free to try cheese crackers as a variation.”

Serves 8-10

Ingredients:

2 cups (8 ounces) shredded sharp cheddar cheese

1 cup (4 ounces) shredded Gouda, provolone or Monterey Jack cheese

½ cup (2 ounces) shredded Parmesan cheese

½ cup salted butter

¼ cup all-purpose flour

½ teaspoon salt

½ teaspoon coarsely ground black pepper

½ teaspoon garlic powder

1/4 teaspoon cayenne pepper

2 cups vegetable or chicken broth

2 cups milk or half-and-half

1 (8-ounce) package cream cheese, cut into pieces

1 (16-ounce) package macaroni, penne, or other short pasta

1/3 cup panko breadcrumbs

Directions:

Preheat oven to 350 degrees. Lightly grease (with butter) a 9-by-13-inch (3-quart) baking dish. Toss cheddar, Gouda, and Parmesan together in a small bowl. Reserve ½ cup shredded cheese mixture.

Melt butter in a large skillet or saucepan. Whisk in flour, salt, black pepper, garlic powder, and cayenne pepper. Cook, whisking constantly, for about 1 to 2 minutes. Whisk in broth and milk until smooth. Cook, whisking constantly, for 5 minutes or until thickened. Stir in cream cheese; cook until smooth. Stir in all but reserved 1/2 cup shredded cheese mixture; cook, stirring frequently, until smooth.

Cook pasta according to package directions; drain and transfer to prepared baking dish.

Pour sauce over pasta, stirring until well blended. Stir panko into reserved ½ cup cheese mixture; sprinkle over pasta mixture. Bake, uncovered, for 25 to 30 minutes or until golden brown.

This Chicken Divan’s origin is said to come from the Divan Parisien Restaurant at the Chatham Hotel in New York City sometime in the 1930s or 1940s. While many recipes use canned-soup shortcuts, this one is closer to the original with a homemade bechamel sauce. (Courtesy of Julia Rutland)

Chicken Divan Casserole

The headnote says: “This dish makes a comforting meal with or without a side of buttered noodles or hot cooked rice. Its origin is said to come from the Divan Parisien Restaurant at the Chatham Hotel in New York City sometime in the 1930s or 1940s, but it wasn’t likely served in a casserole form. It became wildly popular in households in the 1950s; while many recipes use canned-soup shortcuts, this one is closer to the original with a homemade béchamel sauce.”

Serves 6-8

Ingredients:

6 cups broccoli florets (about ¾ pound)

2 pounds boneless, skinless chicken breasts, cut into bite-size pieces

1 teaspoon fine sea salt, divided

¾ teaspoon coarsely ground black pepper

5 tablespoons salted or unsalted butter, divided

3 tablespoons all-purpose flour

2 cups chicken broth or Quick Chicken Broth (on page 44)

1 cup half-and-half or whole milk

2 cups (8 ounces) shredded cheddar cheese

1 teaspoon Worcestershire sauce

1/8 teaspoon cayenne pepper

½ cup sour cream

Cheesy Topping (recipe below)

Hot cooked pasta or rice (optional)

Directions:

Lightly grease (with butter) bottom and sides of a 9-by-13-inch (3-quart) baking dish.

Cook broccoli in boiling water to cover for 5 minutes or until crisp-tender. (You can also place broccoli in a microwave-safe bowl with ¼ cup water. Cover and microwave on high for 3 ½ minutes.) Drain and transfer to prepared baking dish.

Sprinkle chicken with ½ teaspoon salt and ¼ teaspoon black pepper. Melt 2 tablespoons butter in a skillet over medium-high heat. Add chicken in batches and cook, stirring occasionally, for 5 minutes or until browned on all sides. Transfer to baking dish.

Preheat oven to 375 degrees.

Melt remaining 3 tablespoons butter in the same skillet (no need to wipe clean) over medium heat. Add flour and cook, stirring constantly, for 1 minute. Slowly whisk in broth and half-and-half. Cook, stirring frequently, for 2 minutes or until slightly thickened. Stir in cheese, Worcestershire, cayenne pepper, remaining ½ teaspoon salt, and remaining ½ teaspoon black pepper. Stir in sour cream. Pour sauce over chicken and broccoli.

Sprinkle Cheesy Topping evenly on top. Bake, uncovered, for 25 to 30 minutes or until golden brown and bubbly. Serve over hot cooked pasta or rice, if desired.

Cheesy Topping: Combine ½ cup shredded Parmesan or cheddar cheese, ½ cup panko or fine breadcrumbs, and 2 tablespoons melted salted or unsalted butter in a bowl. Makes ¾ cup.

Originally made famous at Hollywood’s Brown Derby Restaurant, this Cobb Salad has changed little over the years. (Courtesy of Julia Rutland)

Cobb Salad

The headnote says: “Originally made famous at Hollywood’s Brown Derby Restaurant, this salad has changed little over the years. In 1937, owner Bob Cobb explored the kitchen one night in search of a snack. He pulled out various ingredients from the refrigerator and created a hearty salad that he shared with his friend Sid Grauman of Grauman’s Chinese Theatre. Grauman returned the next day and asked for a ‘Cobb salad.’ The Cobb salad is a favorite on menus today. Off season, endive and watercress might be tricky to find in markets. Substitute easily found spring salad mix instead.”

Serves 4

Ingredients:

1 small head Romaine lettuce, chopped

½ head iceberg lettuce, chopped

1 small bunch curly endive, chopped

½ bunch watercress

2 tablespoons minced fresh chives

2 tomatoes, peeled and diced

2 cups diced cooked chicken breasts

6 bacon strips, cooked and chopped

3 hard-cooked eggs, diced

1 ripe avocado, diced

½ cup crumbled Roquefort or blue cheese

French Vinaigrette Dressing (recipe below)

Directions:

Combine Romaine, iceberg, endive, watercress and chives in a large salad bowl, mixing well. Place on a serving platter or on individual salad plates. Arrange tomatoes, chicken, bacon, eggs, and avocado in strips across salad greens. Sprinkle with cheese. Drizzle with French Vinaigrette Dressing.

French Vinaigrette Dressing: Combine ¼ cup water, ¾ teaspoon dry mustard, 1 teaspoon salt, ½ teaspoon coarsely ground black pepper, 1/4 teaspoon granulated sugar, ¼ cup red wine vinegar, 1 ½ teaspoons lemon juice, ½ teaspoon Worcestershire sauce, and 1 minced garlic clove in a bowl. Whisk in 3/4 cup vegetable oil and 1/4 cup extra-virgin olive oil. Blend well just before serving. Store in refrigerator up to 2 weeks. Makes 1 ½ cups.

Named for their creation in the 1870s at the Parker House hotel in Boston, these rolls differ from regular yeast rolls in that they are folded into layers, brushed with butter and baked close together. (Courtesy of Julia Rutland)

To see the recipe for Parker House Rolls, visit https://stephenfries.com/recipes.

Stephen Fries is professor emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College in New Haven, Conn. He has been a food and culinary travel columnist for the past 16 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven. He is a board member of the International Association of Culinary Professionals. Email him at [email protected]. For more, go to stephenfries.com.

#homestyle cooking #comfort food #julia rutland #homestyle kitchen

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sfrecipes · 2 months

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Parker House Rolls

The headnote says, "These soft, fluffy, and buttery yeast rolls will disappear soon after they are pulled from the oven. Named for their creation in the 1870s at the Parker House hotel in Boston, these rolls differ from regular yeast rolls in that they are folded into layers, brushed with butter, and baked close together. The dough will be very soft—one reason these delicate rolls are so tender. Start with 3½ cups of flour; if the shaggy dough is still too sticky, add the remaining ¼ cup."

Makes 16 rolls

1 cup whole milk

3 tablespoons granulated sugar

3/4 cup unsalted or salted butter, cut into pieces and divided

1/2 cup warm water (105 degrees to 110 degrees)

1 (.25-ounce) package or 21/2 teaspoons active dry yeast

1 large egg

3 1/2 to 3 3/4 cups all-purpose flour, divided

1 teaspoon fine sea salt

Flaky sea salt (optional)

1. Place milk in a small saucepan over medium heat. Bring to a simmer. Remove from heat; stir in sugar and 8 tablespoons butter. Let stand until butter melts. Transfer to bowl of a stand-up mixer and let cool.

2. Combine warm water and yeast in a small cup and let stand for 5 minutes or until foamy. Stir yeast mixture into milk mixture.

3. Stir in egg, 1½ cups flour, and fine sea salt with the dough hook attachment or paddle, mixing until smooth. Add remaining 2 cups flour, ½ cup at a time, mixing until smooth (dough will be very soft). Knead for 3 minutes with dough hook or paddle, or transfer dough to a floured surface and knead lightly for 5 minutes. Place in a lightly greased (with butter) bowl, rotating dough to coat all sides. Cover loosely with plastic wrap and let rise in a warm place for 1 to 1½ hours or until doubled in bulk.

5. Melt remaining 4 tablespoons butter. Brush bottom and sides of a 9x13-inch (3-quart) baking pan lightly with some of the butter.

6. Roll or press half of dough out to a 12x8-inch rectangle on a floured surface. Brush with melted butter. Slice dough in half lengthwise, then fold each piece in half lengthwise. Cut each piece into 4 pieces, creating a total of 8 folded rolls. Arrange tightly in half of prepared pan. Repeat with remaining half of dough, creating 16 rolls total. Cover loosely with plastic wrap and let rise for 45 minutes or until puffy.

7. Preheat oven to 350°. Bake for 20 minutes or until golden brown. Brush with remaining butter and sprinkle with flaky sea salt, if desired.

Recipe and photo courtesy of :

#comfort food #Julia Rutland #Homestyle Kitchen #Homestyle cooking

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newfoundlanderish · 9 months

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No One Likes Homestyle Cooking Around Here by Peter Kelly

#digital #Canon #6D #North America #Canada #Newfoundland & Labrador #BW #Campbellton #abandoned #derelict #sign #restaurant #homestyle cooking #letters #falling #flickr

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featherskitchen · 1 year

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Home style Cooking Channel | Feather's Kitchen

Feather’s Kitchen is one of the best Cooking youtube channels that focuses on teaching viewers how to cook a variety of dishes in home-style. We will be interacting with the viewers, so that we can share our own experiences and tips in the comments section. We believe that cooking should be accessible to everyone, regardless of skill level or experience, and we strive to create recipes that are both delicious and easy to cooking in the home itself.

#homestyle cooking #best cooking channel #homemade cooking videos #cooking

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thehousewitchery · 9 months

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Canned tomatoes yesterday 🍅

#witchblr #cottagecore #witch #witchcore #witchcraft #grandmacore #hearth witch #kitchen witch #canning #cooking #gardening #garden #kitchen #homesteading #homestyle

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tianasimstreehouse · 2 months

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Veggie Fried Rice

Rice, tossed together with a melange of colourful vegetables, eggs and whatever ingredients need using from the pantry! (Vegetarian-Safe, Lactose Free)

*REQUIRES the latest version of my TianaSims Cookbook to work*

Skill Level: 3 (Homestyle)

Available sizes: Party, Family, Single

Category: Meals

Ingredients: Any Vegetable, Any Herb, Egg, Mushroom

Dietary: Vegetarian-Safe, Lactose Free

DOWNLOAD (Patreon): Veggie Fried Rice Milk & Cookies: Now! Sugar Cookies: 15th March Public: 22nd March

#tianasimscookbook #ts4cc #customfood #custom food #sims4customfood #ts4customfood #ts4 custom food #the sims 4 #thesims4 #ts4 custom recipes #cosycooking #ts4 homestyle meals #the sims 4 fried rice #the sims 4 cooking

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th0tcrates · 7 months

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candied lemon peel and ginger root

#cottagecore #cottage garden #home cooking #home made #homestyle #th0t pics

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brattylikestoeat · 2 years

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#breakfast #sausage and gravy biscuit #homestyle potatoes #meat #my cooking #my food #brattylikestoeat #food #foodlr #food blog #foodie

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tendertraditions · 5 months

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Mastering the Art of Homestyle Stuffing: A Feast to Remember

"Crafting homestyle stuffing magic: A feast to remember! 🍽️✨ #HomestyleFeast #StuffingMasterpiece

Unveiling the Art of Stuffing Step into the enchanting world of celebratory feasts, where stuffing claims the spotlight as the culinary maestro, transforming any meal into a flavorful masterpiece. Come along as we explore the art of crafting the perfect stuffing, where harmonious flavors entwine, and delightful aromas linger in every bite. The Ensemble of Ingredients The Cast: 1 loaf of…

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#Delicious Traditions #Family Traditions #Feast Preparation #Festive Flavors #Flavorful Stuffing #Foodie Favorites #Harvest Flavors #Holiday Recipes #Homestyle Cooking #Perfect Stuffing #Seasonal Cooking #Stuffing #Stuffing Recipe #Turkey Feast

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home-smart-devices · 1 year

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sadhana1970 · 4 months

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Shimom's healthy food. Mutton curry. Lunch.

#Mutton Curry Spicy Mutton Curry Indian Mutton Curry Homestyle Mutton Curry Slow-cooked Mutton Curry

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asexual-hugger · 5 months

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Mini Pizza Burgers

#my cooking #let’s eat #homemade #vegetarian #homestyle #healthy eating #plant based diet

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ecobud · 5 months

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Can You Use Alkaline Water for Fermentation and Cooking?

Due to its numerous health advantages and capacity to improve food flavour, alkaline water is widely used when cooking. Alkaline water has a pH greater than ordinary tap water and can help lower the acidity of some foods. Additionally, it can enhance the taste of food and preserve the nutrients in vegetables. In this article, we'll review the different methods of using alkaline water in cooking and their advantages.

Why Is Water Quality Important for Fermentation and Cooking?

Eating more fermented foods and producing ferment at home is the newest trend in cuisine because they are excellent for our digestive health. Why shouldn't the water's quality matter as much when used for fermentation or in the kitchen as when consumed?

All fermented foods, including sauerkraut, homemade kombucha, and yoghurt, require water devoid of chlorine or other chemicals to destroy all microorganisms. It would help to avoid chlorinated water contacting your kombucha because the best ferments are about growing microorganisms.

Every municipal tap water contains chlorine; therefore, to cultivate those lovely ferments, utilising a high-quality mineralized, filtered water system is essential.

Since water is required for fermentation and cooking, choosing a water source free of pesticides, toxins, and other contaminants makes sense. Your culinary endeavours can be hindered if you don't. For instance, fluoride and chlorine are only two of the many potentially harmful substances found in tap water.

How Does Cooking Be Improved by Using Alkaline Water?

Because it has a higher pH than conventional tap water, an alkaline water filter can help your body absorb more minerals more quickly and in a form specifically designed for cellular hydration. Mineral-rich foods may taste better and be simpler for you to digest.

There won't be any disruption when you perform your routine kitchen activities because it won't alter how your meal is prepared or cooked. But you'll savour the food with more flavour and perhaps even more health advantages!

How to Cook Food Using Alkaline Water?

Before eating food, washing it to help eliminate any leftover bacteria or pollution has always been advised. Have you ever questioned the cleanliness of the water you use to make your food?

You can use alkaline water to prepare food before you consider using it for cooking. In addition, removing any unwelcome surface chemicals can assist in tenderising meat and even eliminate unpleasant odours (such as the smell of seafood when preparing fish). Alkaline water is claimed to enhance more of the natural flavours in food by lessening the bitterness.

Fermentation

Using microbes to modify the characteristics of a particular food fundamentally is known as fermentation. This typically occurs when carbs are transformed into alcohol or organic acids. Although it may not be widespread, alkaline-fermented foods are frequently consumed throughout Southeast Asia and Africa. The secret to this procedure is using very little alkaline water for fermentation to preserve the ferments.

Cooking Techniques

A novice chef will already be familiar with several water-based cooking methods. However, they might not be as knowledgeable about the ways and ingredients that will preserve your food's best flavour and nutritional content.

A benchtop water filtering system can create alkaline water at home, which can help foods retain more nutrients when cooking. They consist of the following:

Fruits and vegetables: Whether you boil, steam, or wash them, alkaline mineralized water can enhance the flavours and nutritional content as well as assist in getting rid of any mild bitterness.

Rice, lentils, pasta grains and beans: As each of these foods requires a lengthy soaking period before consumption, using an alkaline water jug instead of ordinary tap water can enhance these foods' flavour and nutritional content.

Soups and stews: Switch from tap water to alkaline mineralized water to enhance all your components' flavour and nutritional worth.

Conclusion

Alkaline water can be used in various cooking methods, from marinating meats to adding flavour to various dishes. It has a unique flavour that can be used to balance other flavours in a dish and add a subtle touch of sweetness. It can be used to reduce the acidity of a dish, which can help to make it more palatable.

Furthermore, alkaline water can make soups, sauces, and even desserts. It can also reduce the fat and calories in a dish while providing the same flavour. All in all, alkaline water is a versatile cooking ingredient that can enhance the flavour of many dishes.

Ecobud's eco-friendly water bottles allow you to stay hydrated and sleep better. Our eco-friendly goods, such as reusable water bottles and alkaline water filter jugs, make obtaining high-quality hydration that strengthens your immune system simpler. Visit our store page right now to review all our eco-friendly goods!