Getting Comfortable

The term Comfort Food refers to a style of familiar, simple food or drink that is usually home-cooked, or consumed in informal restaurants. Comfort food is typically inexpensive, uncomplicated, and easy to prepare. Many people turn to comfort food for familiarity, emotional security, or as a special reward. The reasons a dish becomes a comfort food vary, but often include pleasant associations of childhood. Small children often latch on to a specific food or drink(in a way similar to a security blanket) and often request it in stressful situations. Adults eat comfort food for a sense of continuity.
Comfort foods are typically composed largely of simple or complex carbohydrates, such as sugar, rice, pasta, refined wheat, and so on. The word "Comfort Food" was added to the Webster's Dictionary in 1972. Various foods or beverages could fill the urge for a comfort food depending on a person's taste, but in any given culture there are foods that become universally accepted comfort foods. Seeing some of these foods on The Discovery Channel can be downright scary to us (Americans.) I can honestly say I've never craved a good hot Yak stew on a cold winter's night, but I'll bet somebody in the Himalayas has. This explains why there is no Yak section at the corner Kroger.
Many comfort foods are regional by nature, such as fried chicken and barbecue in the south, or a hotdish or other casserole in the upper midwest. Hoagies and specialty sandwiches are big in parts of the east coast. Chili, mashed potatoes, macaroni and cheese and some version of a stew or heavy beef dish are comfort foods nearly everywhere. Many ethnic comfort foods have become mainstream and accepted as American fare and have become common American comfort food.
Comfort food has always been a staple of diners and other informal restaurants, as well as home cooking. Here in Nashville (and Tennessee) we all have a favorite "meat'n three" and by the number of Waffle Houses signs through out the southeast, many folks must get their breakfast fix " smothered and covered." Traditionally, there has been an emphasis on authenticity and low cost. One recent development, however as chefs have explored the roots of American cuisine and tried to define it as a unique style, is the advent of fine dining comfort food restaurants that feature more precise preparation, presentation, higher quality and fresh organic ingredients, thus, higher prices. But hold on...not everybody needs a roasted tomato and beef au jus surrounding our piece of meatloaf. Heck, I call that gravy.

One For The Recipe Box

This is a great dish and you could easily substitute leftover turkey for the chicken. I love this recipe.....you gotta try it!

Chicken A la King

1/2 C (1 stick) butter 1 8oz pkg. sliced fresh button mushrooms
3 green onions 1/3 C all-purpose flour
1/2 tsp salt 1/2 tsp fresh black pepper
1 14.5 oz can chicken broth 1 C heavy whipping cream
2 C chopped cooked chicken 1 2 oz jar diced pimientos, drained
Hot cooked rice or cooked egg noodles

In a large saucepan, melt butter over med. heat. Add mushrooms and green onions, cook 3-5 minutes, stirring occasionally. Sift in flour and cook, stirring constantly, 2 minutes. Gradually add broth and cream, stirring constantly for 5 minutes until slightly thickened. Add chicken and pimientos, cook 5-6 minutes until thickened and bubbly. Serve over rice or noodles.
Makes 8 servings. Click on the ads below for great Thanksgiving ideas!!!!!!

I Think I'm Going Nuts!!

Now that the weather is getting colder and all the leaves blew off the trees yesterday (there went Fall), I'm really getting into the Holiday Spirit.
We're going to have some friends and neighbors (they're not necessarily the same) over for a little pre-holiday get together. I want to serve something small and "Autumnal" (I love that word), so I'm thinking Nuts, but Savory nuts, not sweet, uber rich Pecan (Pe-caan, Pea-can) pie.
There'll be enough of that on Thursday.

So here's a quick appetizer that is always a big hit at the "Schmidt House." (yes, I know how that sounds......)

Blue Cheese Ball

8 oz. cream cheese 1 Jar Kraft Old English Cheddar
2-4 oz. Blue Cheese (crumbled)
Pinch of cayenne
Mix all together, form into a ball or log, and roll into mixture of chopped pecans and dried parsley flakes

I Think I'm Going NUTS!!!!

The weather is getting colder and I'm getting more and more into the Holiday spirit. We're having some friends and neighbors over early the week of Thanksgiving and I want to have some easy snacks available that are seasonal, yet not an early edition of their Thanksgiving Day dinner. I never understood why companies always had their big holiday meal on Wednesday the day before Thanksgiving and it was always turkey and dressing, ham and all the trimmings. I don't want to spoil the anticipation of that first bite, so no rehearsals here.



So, I thought nuts, pecans (pe-caan, pea-can,) would be a good choice. Now I know pecan pie is probably a big part of the dessert table on Thanksgiving, but I'm talking "Savory" nuts here. These are a couple of my favorite appetizers. I hope you get a chance to try them and that you enjoy them as much as we do here in the "Schmidt House."



BLUE CHEESE CHEESE BALL



8 oz. cream cheese 1 jar Kraft Old English Cheddar

2-4 oz. (How much do you like Blue Cheese?)

Small pinch of cayenne pepper

1/2 C chopped pecans

2 TBS dried parsley

Thinking Turkey!!!!

Hey it's time to dust of the gravy bowl and start thinking about the shopping list and menu for any cook's favorite holiday...THANKSGIVING!

I'm looking at some new ideas this year. I know they say to not screw around with a new recipe on a special occasion, but we have so many more options than we did "Back in the Day." I mean really....all the food shows, all the magazine covers are shouting "Eat Me" right now. I 'll stick with tradition, but I'm throwing in a couple of new dishes and maybe they'll become the new old tradition.

I have been brining my turkey for the past few years and if I can make one suggestion to really improve your bird, brining is the answer. Just water, salt and sugar. There are several brining recipes around, but keep it simple..enough water to cover the turkey, add a cup to 2 cups salt and 1/2 to 1 cup sugar. I use my big ice chest with a bag of ice inside because I never have enough room in the refridgerator to put a 14lb. bird.

This year Hubby bought me a big 28 quart electric Masterbilt Turkey Fryer so we're gonna crank it up this year, also. I'm researching different rubs and injections, etc, but I think I'm gonna play it safe first time out and do a creole butter injection and a commercial cajun spice rub.