WHICH CAME FIRST?

I was going thru some of the old ( and I do mean old) cookbooks that my Mom gave me on my last visit home and noticed the amount of casserole recipes and how little they have changed over the years. The wording may be a little different and we may use margarine, or butter now in place of "oleo", but one thing stood out really clearly to me and I thought to myself "Which came first? The chicken or the Cream of Mushroom Soup?"

Well, according to old casserole folklore and the good folks at Campbell's, their Cream of Mushroom Soup gets the credit for setting the table. Campbell's Cream of Mushroom soup was actively promoted to American consumers in the 1930's as a quick and economical alternative to homemade sauces. What did these poor women do before "condensed" became an ingredient? You see, it was suggested that, because of their extreme concentration, a single can of undiluted soup could double as a sauce or stock. "Many times," the booklet Helps for the Hostess stated, "unattractive leftovers are thrown away when, by using a can of Campbell's Soup, they could have been made into an attractive, appetizing dish." Well, now...How 'bout that? I guess we still follow this advice today and every properly stocked pantry has at least one can each of the "Cream" version of mushroom, chicken and celery soups. I sure do and on special occasions, I've been known to break out the GOLDEN Cream of Mushroom Soup that's usually reserved for THAT green bean casserole and always when company's involved. Gosh, we are creatures of habit!
Of course the chicken came first, but after my Google history lesson on casseroles, I'm thankful that all us harried and hurried moms and pops and cooks today have the convenience of the "boneless, skinless" and "Cream of Something Soup", so that we, just like the Happy Hostesses of Yore, can have dinner on the table in a matter of minutes and serve our busy families an "attractive and appetizing dish." Give me a break.
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Casseroles, Casseroles, Casseroles (at right under Simply Recipes )

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A REAL TREAT

I would have to say that one of my very favorite foods would have to be CRAB. I don't mind working for it and by that I mean I'm quite happy to dive into a plate full of crab legs and start cracking away. I confess it is the one "all you can eat" temptations that I buy into and if that's the case, Gerald jokes that he takes a book. But I don't go for the chow line at just any ole place. Chinese buffets tend to miss more often that hit on this one. Contrary to what some folks might think, there is some finesse involved and its a little more than just boiling some salted water and throwing the crab legs in. I like whole lemons in mine and some different seasonings, kinda like a Low Country Boil thing. My favorite place used to be a little dive bar here in Nashville that knew how to season the water and cook them to "just done." The owner is a friend of mine and has been known to load me up with a foil pan full of uncooked crab legs that I took home to cook at my convenience. Alas, my buddy has sold the place (he went broke selling all you can eat crab legs so cheap) and the new owners are more into pub grub and peanuts.
Back to the crab... As with any seafood, freshness is key. The only way you'll get that good long piece out in one pull is if the crab is fresh and cooked right. I'm not a aficionado of "Red Lobster" but I admit that years, and I do mean years ago, that was the only place available to us land-locked seafood lovers. Back then I had no idea that a Langastino wasn't lobster. Do now. I do like Red Lobster's cheddar biscuits and their bleu cheese dressing, tho. (I'm throwing that in so I don't sound like such a snob.)
So this week there's a sale at the market on fresh lump crabmeat (6 0z. @ $11.99) and backfin 6 oz. for $6.99. I scooped up the backfin and tonight I'm gonna make Crab Cakes with Remoulade Sauce. I have a recipe that may be a little intimidating because of the list of ingredients, but it is one of the best ones I've came across. (I love the panko bread crumbs, but that's a whole 'nother posting.) I consider crab to be a treat and I think because it is a little something special, I'm gonna make sure it's DELICIOUS! Try this some time when you want to show someone you care.....or just when you want to pamper yourself with something a little decadent. Check it out in Simply Recipes. comfortcook@gmail.com

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BEAUTY AND THE BEEF

This past coupla weeks I have found myself telling folks about a particular cut of meat that Geraldo and I discovered a few months back and have really fallen in love with. Now, I'm going to mention Kroger and Meat in the same sentence, but before you write me off as completely carnivore -challenged, let me preface this with the fact that the particular cut of beef I'm talking about comes to Kroger already cut, processed and vaccum sealed. It is an aged beef, not angus, but Steak House quality. Look, I buy meat from Kroger sometimes because I don't have a neighborhood butcher named Sal waiting with sharpened tools to custom cut my rump roast. A gal's gotta do what a gal's gotta do and sometimes you have to go for convenience and shop local. Recently tho, Kroger has began carrying some really good cuts and their house ground beef is a good balance of fat to lean. Great for burgers, chilli or meat sauces. I would love to open my own little meat "Shoppe" with some artisan cheeses, freshly baked breads, some great olive oils, 3 or 4 little tables and a great take out business, but that's down the road.....literally. In the meantime, let's get back to my beef story.
I am most definately a carnivore and am surrounded by such. I really enjoy a good steak, chop, cutlet or roast. Beef, bird or pork. My favorite cut of beef is probably a New York Strip...no wait, a Rib-Eye...no wait... a T-Bone. You get the picture.
But the steak worthy of all this build up and fanfare today is..........................drumroll please..................
the FLAT IRON STEAK! Grilled, broiled, pan fried, stir-fried, cubed however,this steak has great body. Sorta the best of a filet of tenderloin meets the strip steak family. Really tender, not mushy, and holds it's own on the grill. The trick is to buy one that is thick at both ends as they have a tendency to slant to a thinner end. Picking one thick at both ends is strictly for cooking reasons so that its consistent. If you're gonna use it for a coupla different meals, half it and stir fry the thinner half. You have to cut it against the grain. You know like a flank steak, but it's never as tough as a sirloin, no matter how you slice it. For grilliing or broiling, all I season it with is Sea Salt, black ground pepper and granulated garlic. That's it.
Read the information under SIMPLY RECIPES in the side bar for all the "where this cut comes from" info. But do try it. And don't bake your potatoes in foil. For gosh sakes, give 'em a little scrub, maybe rub a little sea salt on the outside, prick a few holes with a fork and put them on the middle rack and bake those stinkers on about 400 degrees till they are FLUFFY...not steamed. Go buy a steak and invite a Cowboy ( or Cowgal) over for
a good ole steak supper! comfortcook@gmail.com

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CHILES 'CAUSE IT'S CHILLY!!

I did some grocery shopping yesterday and when I go into those stores, it's really like a normal, stereotypical gal going into a mall or department store. I am definately in my element and am inspired pushing the cart around. I am currently planning a field trip to the new Whole Foods that recently opened in Green Hills like some folks plan a trip to an outlet mall. I get excited when produce is big, fresh, bright and crunchy looking. I love to find the names of products I only fantasize about when reading food articles or watching cooking shows. Publix comes close most of the time and Kroger has definately picked up its creative pace, but I'm chomping at the bit (literally) to get to Whole Foods and check out "SHOPRYLAND." That's the newest food theme park to hit Middle Tennesse, and one I definately want a season pass for.

I have been to some great food shows in the past and tried cheeses and foods I couldn't pronounce or identify. One cheese monger offered me a sample of the best Bleu Cheese I have ever eaten and after I came back down to earth, I asked him where I could get it. He asked if I had a Whole Foods in my area. This was in Louisville and a few years ago, so I was so excited when I heard the announcement that Nashville was finally staking a real claim on the consumer culinary map. I look forward to getting there soon and sharing the excitement with you. Back to my meager shopping trip yesterday......

I found some great shiny, bright green , crunchy Poblano peppers on sale and immediately knew that Geraldo and I would be enjoying Chile Rellenos this week. I make mine with Picadillo (meat filling) and cheese. I saw this recipe years ago on a 911 episode with Tyler (How Cute Is He?) Florence. I've made this recipe quite a few times and changed it each time. I am not a fan of the spicy to the "front of the mouth" taste, I'm more a "back of the throat" kinda gal. Therefore, as this recipe calls for 2 Chipotles in adobo, I use one. I also make sure all the membranes and seeds are out of the peppers. This recipe is a little bit time consuming, but it really flows and goes smoothly. The results are really worth it!! Invite some real foodies over to enjoy this one with you 'cause this is a real culinary homerun and not something someone gets served everyday. If you don't like raisins, then leave them out. Same with the olives. Do trust me and go with the spices (cinnamon, cloves, etc.) cause that really gives this recipe it's distinctive flavor. I follow it pretty exact and stuff Con Queso cheese (or Monterrey Jack) right inside with the meat filling. You can use canned Enchilada (Red) sauce instead of making the Ranchero Sauce, also. My mouth is watering right now thinking about tonight's supper!! OLE!!!
http://www.foodnetwork.com/recipes/tyler-florence/chiles-rellenos-with-picadillo-recipe/index.html

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LOVE IS IN THE AIR!!

Super Bowl is over and the next February food frenzy is Valentine's Day. Whether it's dinner at a romantic restaurant, chocolates or a bottle of bubbly and fondue at home, romantics everywhere know this is the time of year when there are no excuses if you forget February 14th. There are certain rules that apply to this particular date and one of the most important rules of romance is that if you are going to get flowers for your beloved make sure you send them to her place of work so she can have that moment of girlish glory among her peers, proving that she does indeed have someone who loves her enough to send her overpriced flowers. This is NOT the time to drop by the corner market for the cellophane wrapped spring bouquet that has already "sprung." You have to bite the bullet on this one and put some real effort into it to get the proper response. Having said that, let me add that there are some great floral options available if you decide to pick up something on your own to bring home to the missus. Many of the large grocery chains have a great selection of many different flowers and with the right touch, any proper suitor can pull this off. First of all, buy the kind of flowers your sweetie likes. Don't buy roses just because they're everywhere this time of year. I'm not necessarily a big fan of roses, but a lot of gals are. If your girl likes sunflowers, then make it sunflowers. If it's carnations or daisies, well, you get the picture. The love potion here is the thought you put into it. Put the flowers in a pretty vase (not one from home, spring for a new one) and tie a little bow or raffia around it to spruce it up a little. You could also wrap the flowers in floral paper and give them that "Florist Bought" look. There's really nothing wrong with taking flowers to your special valentine, but if your valentine works with other valentines...delivery is a BIG plus.
Most of all, turn on the romantic in you and let the love of your life know how very much she (or he) is loved. comfortcook@gmail.com
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FROM BEV'S RECIPE BOX

I've mentioned my friend Beverly in earlier blogs and just to remind you she has been my co-conspirator on many culinary occasions. We both love good food and our husbands (Don and Gerald) just sit back and reap the benefits when we get "inspired." We've done our little fresh corn on the cobb booth at various functions at Charlie Daniels Park. We serve the corn with our home made gourmet butters and have had a lot of fun and what has turned out to be quite the successful little food booth. We call it "EAR-risistable" cause we're just so damn clever. I look forward to the warm days again and our butter-filled afternoons. I'll keep you posted on any upcoming dates.
Back to Bev and her recent contribution to the COMFORTCOOK blog........Inspired by Publix, Beverly tweaked this recipe to make it her own and the result is a creamy, delicious and light soup. Personally, I'm surprised there isn't a potato in it as I well know "POTATO" is Beverly's favorite food "group." Gotta love a gal who appreciates the staying power of starch! Anyway, try this recipe cause I know it will become a favorite. And to Bev from me and all the foodies who will be trying your delicious soup recipe, we say "Thank You Dahlink!" comfortcook@gmail.com

BEV'S CAULIFLOWER & CRAB SOUP

1 head fresh cauliflower(or 2 pkgs frozen)
1 small sweet onio or 1/4 large
1 can Mexicorn
2 small cans Bumble Bee white crab meat
2 cans low sodium chicken broth
2 cups of Half and Half (Bev uses organic)
1 tbsp dill weed
fresh minced garlic (to taste)
Salt and pepper to taste

In soup pot: saute onion and garlic in a little butter and olive oil. Add chicken broth and cauliflower. Cook till tender. Break up the chunks of cauliflower. (Do not puree..just break it down a little.) This gives the soup its nice consistency. Drain and add: Mexicorn and crab. Then add half and half and seasonings. (Note Bev adds about 2 tbsp of flour to thicken soup a little.
TIP:You could also add the flour to the sauteed onion, garlic, oil and butter to make a roux, then in a separate pot, cook your cauliflower in the broth, then drain and add to the roux mixture and add corn, half and half and seasonings.

Beverly suggests you serve this soup with a salad (romaine or spinach) topped with fresh fruit, such as strawberries, blueberries, chopped pecans, avacado slices and thin red onion slices. A Raspberry Vinagrette is the perfect way to dress this salad.

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TOMATO, TOMAHTO!!

Is there anything more basic or comforting as a bowl of tomato soup and a gooey, grilled cheese sandwich? I like my grilled cheese with american cheese, mayo and olives and though plain white bread will do, sourdough or french really raises this up a notch. There are certain tastes that we all remember from growing up. As we've gotten older and our palates have gotten more sophisticated, we may realize that some of those old favorites are not exactly what you might think of as fine dining, but boy, there are some tastes that you just can't get anywhere else and just tasting it again can make you feel all warm and fuzzy. Campbell's Classic Tomato Soup in the familiar red and white can is one of those favorites. When you think of tomato soup, I'll bet 9 times out of 10, Campbell's comes to mind. It has gotten more expensive these days, but I know it had to be a bargain to end up in our cupboard when I was growing up. I still crave it and other cheap , pre-packaged delicacies come to mind. The old frozen Chicken Ala King and Gravy with Sliced beef in the pouch, the boxed Chef Boy AR Dee spaghetti, and a personal favorite of mine, Banquet Turkey Pot Pie. Dill pickle chips with mustard on saltines took care of my salt fix. I still sneak that snack sometimes. It's a good alternative to the bag of potato chip "dust" left by someone in the cabinet. There must be something in those preservatives that gives these foods their staying power (pardon the pun) but I really do go back to these golden oldies when I want that particular "Taste." I have some great grown up versions of each of the aforementioned treats, but the originals will always be a mainstay in my diet.
This is a really good recipe for Tomato Soup if you wanna take a little time to make it home made. Fresh is always best, but this particular recipe is very canned tomato friendly. It's good in the summer time when the tomatoes are plentiful and delicious at room temperature. You can spiffy it up with a bit of cream at the end if you like, but it's good just as is. I've included freezing instructions at the end.
Try this, but keep your Campbell's in the pantry for those winter nights when you're too tired to cook but need a little Comfort and Joy from the good old days. comfortcook@gmail.com


CLASSIC TOMATO SOUP

4 TBS (1/4 stick) butter
2 TBS olive oil
1 medium onion, chopped
coarse salt and ground pepper
1/4 cup all purpose flour
3 TBS tomato Paste
2 sprigs fresh thyme (or 1/2 tsp dried thyme)
2 cans (14.5 oz each) reduced-sodium chicken broth
2 cans (28 oz each) whole peeled tomatoes in juice (with basil if available)

1. In a 5 quart saucepan or Dutch oven, melt butter over medium heat: add oil and onion, season with salt and pepper. Cook until onion is translucent, about 5 minutes. Stir in flour and tomato paste, cook 1 minute to cook starch taste from flour.
2. To saucepan, add thyme, broth and tomatoes, breaking up tomatoes with your fingers. Bring to a boil: reduce heat and simmer for 30 minutes.(Remove thyme leaves before blending)
3. Using an immersion blender, puree soup in pot leaving a fair amount of tomatoes in chunks. Or, working in batches, puree half (5 cups) of the soup in a conventional blender till smooth, being careful with hot liquid and covering top off blender with a towel and holding tightly.
Return to pot with remaining tomatoes and season to taste with salt and pepper. Serve immediately, or let cool to room temperature before dividing among airtight containers (leaving 1 inch space at the top) and freezing.

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