300 Best Comfort Food Recipes

by Burkhard, Johanna

• ISBN13: 9780778800590
• ISBN10: 0778800598
• Format: Paperback
• Copyright: 2002-10-01
• Publisher: Robert Rose Inc

Summary

We all have fond memories of recipes that evoke the warmth of home and family or of soul-satisfying foods that simply make us feel better. In 300 Best Comfort Food Recipes, we are reintroduced to some of our favorite childhood foods as well as modem interpretations of what spells comfort today. Here you will find hundreds of ideas for foods that are simple and reliable yet incredibly comforting and delicious. Many of the recipes allow you to make meals ahead in your spare time and freeze for later use. With recipe shortcuts and serving suggestions throughout, it will inspire you to recreate special moments from the past, as well as begin new comfort food traditions.Some of the classic and modern recipes featured: Warm Salsa Dip, Broccoli and Cheese-Stuffed Potatoes, Vegetable Minestrone with Sun-Dried Pesto, Best-Ever Macaroni and Cheese, Thyme-Roasted Chicken with Garlic Gravy, Zesty Barbecued Spareribs, Wild Mushroom Risotto, Old-Fashioned Beef Stew, Creamy Mashed Potato Casserole, Southwest Tortilla Vegetable Bake, Classic Chocolate Chip Cookies, Cinnamon Apple Crumble Pie. 300+ comfort food recipes 32 pages of color photography Easy steps for preparing recipes Time-saving strategies in the kitchen Over 100 inviting vegetarian recipes Soul-satisfying recipes Classic to contemporary food ideas

Author Biography

Johanna Burkhard is a freelance food consultant, recipe developer and spokesperson. As a leading food writer and culinary advocate, she contributes to a variety of magazines and also appears regularly on television and radio. She is also the owner of a communications and public relations company which represents Peninsula Ridge Estates Winery and is keenly dedicated to promoting the Niagara region's vibrant food and wine culture.

Johanna Burkhard is a freelance food consultant, recipe developer and spokesperson. As a leading food writer and culinary advocate, she contributes to a variety of magazines and also appears regularly on television and radio. She is also the owner of a communications and public relations company which represents Peninsula Ridge Estates Winery and is keenly dedicated to promoting the Niagara region's vibrant food and wine culture.

Table of Contents

Acknowledgments	6	(1)
Introduction	7	(8)
Appetizers	15	(28)
Soups	43	(28)
Sandwiches and Light Suppers	71	(26)
Main Dishes	97	(36)
Stews, Pot Roasts and One-Pot Simmers	133	(28)
A Pound of Ground	161	(32)
Pasta and Grains	193	(46)
Vegetables	239	(30)
Salads	269	(20)
Cookies, Muffins and Breads	289	(32)
Cakes, Pies and Desserts	321	(54)
Index	375

Excerpts

Sample RecipesFrom "Main Dishes"Thyme-Roasted Chicken with Garlic GravyServes 4I feel like it's a special occasion when I have a roast chicken in the oven. It conjures up a homey smell and feel. In my opinion, it's one of the most satisfying dishes on earth. Here I place herbs and seasoning under the bird's skin to produce a succulent, flavorful chicken. Slow roasting with lots of garlic creates a wonderful aroma -- yet, surprisingly, imparts only a subtle flavor to the gravy.Preheat oven to 325degF (160degC)Roasting pan with rack1 chicken (about 3 1/2 lbs/1.75 kg)10 cloves garlic, peeled1 tsp (5 mL) dried thyme leaves1/4 tsp (1 mL) salt1/4 tsp (1 mL) freshly ground pepper1 1/3 (325 mL) chicken stock, divided (approx.)1/2 cup (125 mL) white wine or additional chicken stock1 tbsp (15 mL) all-purpose flour1. Remove giblets and neck from chicken. Rinse and pat chicken dry inside and out. Place 2 cloves of garlic inside cavity. Starting in cavity, opening, gently lift skin and rub thyme, salt and pepper over breasts and legs. Tie legs together with string, tuck wings under back.2. Add remaining garlic, 2/3 cup (150 mL) chicken stock and wine to roasting pan; place chicken, breast side up, on rack in pan.3. Roast in preheated oven, basting every 30 minutes, adding additional stock if pan juices evaporate, for 1 3/4 to 2 hours or until juices run clear when chicken is pierced and meat thermometer inserted in thigh registers 185degF (85degC).4. Transfer to platter, tent with foil and let stand for 10 minutes before carving. Meanwhile, strain pan juices into measure, pressing down firmly to mash garlic into juices; skim off fat. Add enough of remaining stock to make 3/4 cup (175 mL).5. In a small saucepan, stir together 2 tbsp (25 mL) of pan juices and flour, cook, stirring, over medium heat for 1 minute. Gradually whisk in remaining pan juices; cook, stirring, until boiling and thickened. Serve with chicken.--From "A Pound of Ground"Best-Ever Meat LoafServes 6I could make this juicy meatloaf with garlic mashed potatoes every week and never hear a complaint from my family that it's served too often.Preheat oven to 350degF (180degC)9- by 5-inch (2 L) loaf pan1 tbsp (15 mL) vegetable oil1 medium onion, chopped2 cloves garlic, minced1 tsp (5 mL) dried basil leaves1 tsp (5 mL) dried marjoram leaves3/4 tsp (4 mL) salt1/4 tsp (1 mL) freshly ground pepper1 egg1/4 cup (50 mL) chili sauce or ketchup1 tbsp (15 mL) Worcestershire sauce2 tbsp (25 mL) chopped fresh parsley1 1/2 lbs (750 g) lean ground beef3/4 cup (175 mL) quick-cooking rolled oats or 1/2 cup (125 mL) dry bread crumbs1. In a large nonstick skillet, heat oil over medium heat. Add onion, garlic, basil, marjoram, salt and pepper; cook, stirring, for 3 minutes or until softened. (Or place in microwave-safe bowl; microwave, covered, at High for 3 minutes) Let cool slightly.2. In a large bowl, beat egg; stir in onion mixture, chili sauce, Worcestershire sauce and parsley. Crumble beef over mixture and sprinkle with rolled oats. Using a wooden spoon, gently mix until evenly combined.3. Press mixture lightly into loaf pan. Bake in preheated oven for 1 hour or until meat thermometer registers 170degF (80degC). Let stand for 5 minutes. Drain pan juices; turn out onto a plate and cut into thick slices.TIPSI like to use oatmeal as a binder, since it gives a coarser texture to the meat loaf (bread crumbs produce a finer one). Use whichever binder you prefer.I always double the recipe and wrap the extra cooked meat loaf in plastic wrap, then in foil for the freezer. Defrost overnight in the fridge. To reheat, cut into slices and place in sauce pan. Moisten with about 1/2 cup (125 mL) beef stock; set over medium heat until piping hot. Or place meat loaf and stock in a casserole dish and microwave at Medium until heated through.