July 2016

Comfy Cuisine: Potatoes Gratin

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A casserole of creamy potatoes beneath a layer of bubbly cheese.

Few things are more satisfying than a crusty gratin, straight from the oven.

These are not your everyday potatoes – save this recipe for a special occasion!

You could replace the half and half with whole milk for everyday meals.






5 tbsp. unsalted butter

2 cloves garlic, minced

Kosher salt to taste

6 large waxy potatoes (such as red bliss)

2 cups half and half

Freshly ground black pepper to taste

Pinch of freshly grated nutmeg

1 cup grated cheese (Swiss, Provolone, Parmesan)



Heat oven to 400 degrees F.  Grease an 8-inch square baking dish or gratin dish with 1 tbsp. of the butter and set aside.  



Peel potatoes and rinse to remove any dirt from the skin.  Using a mandoline, slice potatoes into 1/8 – 1/4 inch rounds.



In a large saute pan, melt remaining 4 tbsp. butter.  Add sliced potatoes, garlic and half and half.  Season with salt pepper and nutmeg.  Cook stirring occasionally, until the potatoes are just tender and the mixture has thickened, about 8-10 minutes.






Transfer the mixture to the prepared baking dish, smoothing the top.  Sprinkle the cheese over the gratin and bake until golden brown and bubbly, 15-20 minutes.  Let cool slightly before serving.


Adapted from Saveur

Comfy Cuisine: Homemade Chocolate Pudding

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Chocolate Pudding…comfort in a cup.

I grew up with the boxed version cooked on the stove top.

This homemade version is just as simple to make!






Maybe you would like to share?  Or one spoon for each hand.

You will want to scrape every last bit out of the cup when you make this.

Especially the last warm bits left in the pot!



If you are serving the pudding in individual cups,

you can flavor those for grown-ups with a liqueur.

Fill half of the cups with the plain pudding, then stir in a teaspoon of

Frangelico or Godiva or even Irish Cream!





Homemade Chocolate Pudding

2 Tbsp. unsweetened cocoa powder

2 Tbsp. cornstarch

2/3 cup granulated sugar

Pinch of salt

1 cup half & half

3 large egg yolks

2 cups milk (I used 1% – that’s what we drink)

6 oz. semisweet chocolate chips

2 Tbsp. unsalted butter

1 tsp. vanilla

Toasted almonds, (optional)



Combine the cocoa powder, cornstarch, sugar, and salt in a large saucepan over medium heat.

Slowly whisk in the half & half, then beat in the egg yolks and whisk in the milk.

Let the mixture come to a simmer, whisking constantly.

Let the mixture simmer until it starts to thicken, about 2 minutes.

Add the chocolate and stir until it melts.

Reduce the heat to medium and continue to cook whisking frequently, until the

pudding is fairly thick, about 2 minutes.

It will thicken more upon cooling.

Whisk in the butter and vanilla, until the butter is melted.

Transfer to a serving bowl or individual serving dishes.




Press some plastic wrap directly on top of the pudding so it doesn’t form a skin,

unless you like the skin (I like it).

Refrigerate until chilled, 2 hours or more.






~Adapted from The Mom 100 Cookbook




Comfy Cuisine: Homemade Chocolate Pudding

by •

Chocolate Pudding…comfort in a cup.

I grew up with the boxed version cooked on the stove top.

This homemade version is just as simple to make!






Maybe you would like to share?  Or one spoon for each hand.

You will want to scrape every last bit out of the cup when you make this.

Especially the last warm bits left in the pot!



If you are serving the pudding in individual cups,

you can flavor those for grown-ups with a liqueur.

Fill half of the cups with the plain pudding, then stir in a teaspoon of

Frangelico or Godiva or even Irish Cream!





Homemade Chocolate Pudding

2 Tbsp. unsweetened cocoa powder

2 Tbsp. cornstarch

2/3 cup granulated sugar

Pinch of salt

1 cup half & half

3 large egg yolks

2 cups milk (I used 1% – that’s what we drink)

6 oz. semisweet chocolate chips

2 Tbsp. unsalted butter

1 tsp. vanilla

Toasted almonds, (optional)



Combine the cocoa powder, cornstarch, sugar, and salt in a large saucepan over medium heat.

Slowly whisk in the half & half, then beat in the egg yolks and whisk in the milk.

Let the mixture come to a simmer, whisking constantly.

Let the mixture simmer until it starts to thicken, about 2 minutes.

Add the chocolate and stir until it melts.

Reduce the heat to medium and continue to cook whisking frequently, until the

pudding is fairly thick, about 2 minutes.

It will thicken more upon cooling.

Whisk in the butter and vanilla, until the butter is melted.

Transfer to a serving bowl or individual serving dishes.




Press some plastic wrap directly on top of the pudding so it doesn’t form a skin,

unless you like the skin (I like it).

Refrigerate until chilled, 2 hours or more.






~Adapted from The Mom 100 Cookbook




Comfy Cuisine: Sweet Potato Wedges with Maple-Bacon Sour Cream

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The fact that these fries are healthier is almost beside the point – these fries are great on their own, but I say let’s indulge a little and add some bacon and maple-

 sour cream.

I don’t think the kids will be able to resist!


3 sweet potatoes, peeled, cut into 8 wedges

3 slices bacon

2 Tbsp. canola oil

Kosher salt, freshly ground pepper

1/2 cup sour cream

1 Tbsp. maple syrup



Preheat oven to 450 degrees F.

Fry bacon until crisp, drain on paper towel and crumble.

Reserve bacon dripping.



Toss sweet potatoes, oil and reserved bacon drippings on a foil-lined

large baking sheet; season with salt and pepper.

Roast, turning once or twice, until golden brown and crisp, 25-30 minutes.






Mix sour cream with maple syrup, top with bacon bits.

Season fries with coarse salt and serve with maple sour cream for dipping.

By all means, skip adding the bacon drippings if you like.

Comfy Cuisine: Sweet Potato Wedges with Maple-Bacon Sour Cream

by •

The fact that these fries are healthier is almost beside the point – these fries are great on their own, but I say let’s indulge a little and add some bacon and maple-

 sour cream.

I don’t think the kids will be able to resist!


3 sweet potatoes, peeled, cut into 8 wedges

3 slices bacon

2 Tbsp. canola oil

Kosher salt, freshly ground pepper

1/2 cup sour cream

1 Tbsp. maple syrup



Preheat oven to 450 degrees F.

Fry bacon until crisp, drain on paper towel and crumble.

Reserve bacon dripping.



Toss sweet potatoes, oil and reserved bacon drippings on a foil-lined

large baking sheet; season with salt and pepper.

Roast, turning once or twice, until golden brown and crisp, 25-30 minutes.






Mix sour cream with maple syrup, top with bacon bits.

Season fries with coarse salt and serve with maple sour cream for dipping.

By all means, skip adding the bacon drippings if you like.

Comfy Cuisine: Sweet Potato Wedges with Maple-Bacon Sour Cream

by •

The fact that these fries are healthier is almost beside the point – these fries are great on their own, but I say let’s indulge a little and add some bacon and maple-

 sour cream.

I don’t think the kids will be able to resist!


3 sweet potatoes, peeled, cut into 8 wedges

3 slices bacon

2 Tbsp. canola oil

Kosher salt, freshly ground pepper

1/2 cup sour cream

1 Tbsp. maple syrup



Preheat oven to 450 degrees F.

Fry bacon until crisp, drain on paper towel and crumble.

Reserve bacon dripping.



Toss sweet potatoes, oil and reserved bacon drippings on a foil-lined

large baking sheet; season with salt and pepper.

Roast, turning once or twice, until golden brown and crisp, 25-30 minutes.






Mix sour cream with maple syrup, top with bacon bits.

Season fries with coarse salt and serve with maple sour cream for dipping.

By all means, skip adding the bacon drippings if you like.

Comfy Cuisine: Roasted Butternut Squash and Bacon Pasta

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I love butternut squash in any way, shape, or form.  This is a delicious salty-and-sweet dish that was a huge hit!  The pasta was creamy and the bacon added incredible flavor!

  • 3 cups (1-inch) cubed, peeled butternut squash
  • 1/2 tsp. chopped fresh rosemary
  • Salt and Pepper
  • Extra-Virgin Olive Oil
  • 6 slices bacon
  • 1 cup thinly sliced onion
  • 8 ounces penne pasta
  • 1/4 cup flour
  • 1/4 cup butter, unsalted
  • 2 cups milk
  • 1 cup shredded sharp provolone cheese
  • 1/2 cup grated fresh Parmesan cheese

Preheat oven to 425 degrees F. Combine salt, pepper and rosemary.  Place squash on a foil-lined baking sheet coated with olive oil.  Sprinkle with the salt mixture.  Bake for 45 minutes or until tender and lightly browned. Cook bacon in a non-stick skillet until crisp.  Remove bacon from pan, reserving 2 tsp. drippings in pan; crumble bacon.  Add onions to pan and saute until tender and golden, about 8-10 minutes.  Combine squash mixture, bacon and onion and set aside. Cook pasta according to package directions, drain well. Combine flour, butter and 1/2 tsp. salt in a medium saucepan.  Cook for 2 minutes.  Gradually add milk, stirring constantly with a whisk; bring to a boil.  Remove from heat.  Add provolone, stirring until cheese melts.  Add pasta to cheese mixture, tossing well to combine.
Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture.  Sprinkle evenly with Parmesan cheese.  Bake at 425 degrees for 10 minutes or until cheese melts and begins to brown.

Sharing with

Gooseberry Patch – Bacon Recipe Round Up
Make Ahead Meals for Busy Moms

Comfy Cuisine: Roasted Butternut Squash and Bacon Pasta

by •

I love butternut squash in any way, shape, or form.  This is a delicious salty-and-sweet dish that was a huge hit!  The pasta was creamy and the bacon added incredible flavor!

  • 3 cups (1-inch) cubed, peeled butternut squash
  • 1/2 tsp. chopped fresh rosemary
  • Salt and Pepper
  • Extra-Virgin Olive Oil
  • 6 slices bacon
  • 1 cup thinly sliced onion
  • 8 ounces penne pasta
  • 1/4 cup flour
  • 1/4 cup butter, unsalted
  • 2 cups milk
  • 1 cup shredded sharp provolone cheese
  • 1/2 cup grated fresh Parmesan cheese

Preheat oven to 425 degrees F. Combine salt, pepper and rosemary.  Place squash on a foil-lined baking sheet coated with olive oil.  Sprinkle with the salt mixture.  Bake for 45 minutes or until tender and lightly browned. Cook bacon in a non-stick skillet until crisp.  Remove bacon from pan, reserving 2 tsp. drippings in pan; crumble bacon.  Add onions to pan and saute until tender and golden, about 8-10 minutes.  Combine squash mixture, bacon and onion and set aside. Cook pasta according to package directions, drain well. Combine flour, butter and 1/2 tsp. salt in a medium saucepan.  Cook for 2 minutes.  Gradually add milk, stirring constantly with a whisk; bring to a boil.  Remove from heat.  Add provolone, stirring until cheese melts.  Add pasta to cheese mixture, tossing well to combine.
Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture.  Sprinkle evenly with Parmesan cheese.  Bake at 425 degrees for 10 minutes or until cheese melts and begins to brown.

Sharing with

Gooseberry Patch – Bacon Recipe Round Up
Make Ahead Meals for Busy Moms

Comfy Cuisine: Pasta with Roasted Cherry Tomatoes (Pasta con Pomodori al Forno)

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If you like Pasta e Olio, you are going to love this one!  It’s great when sweet cherry tomatoes are in season, but also good with the cherry tomatoes now because of the concentration of taste and texture when you roast them.  This is very quick to make and it’s really “multo buono”.

  • 3 pints cherry tomatoes, halved
  • 1/2 cup plus 1 Tbsp. extra-virgin olive oil
  • 1/3 cup Italian bread crumbs
  • 1 tsp. salt
  • 1/4 tsp. peperoncino flakes, or to taste
  • 5 garlic cloves, peeled and sliced
  • 2 Tbsp. chopped fresh Italian parsley
  • 1 cup loosely packed fresh basil leaves, shredded
  • 1/2 cup grated Pecorino or Parmigiano cheese
  • 4 ounces Ricotta Salata

Preheat oven to 400 degrees F. Toss the cherry tomato halves in a large bowl with 3 Tbsp. olive oil.  Sprinkle over tomatoes the bread crumbs, salt, and peperoncino; toss well to coat the tomatoes evenly. Pour the tomatoes on a parchment or foil lined baking sheet and spread them apart in a single layer.  Bake until the tomatoes are shriveled and lightly browned, about 35 to 40 minutes.

I put them under the broiler for a few minutes.

While the tomatoes are roasting, fill your pasta pot with salted water and bring to a boil.  Add pasta of your choice and cook to al dente.  In a large skillet, heat the remaining olive oil on medium high heat and scatter in the sliced garlic.  Cook for a minute or two until lightly browned.  Ladle in 2 cups of the pasta cooking water and bring to a boil.  Stir in the chopped parsley and keep sauce simmering.

When the pasta is al dente, lift it from the water and drop it into the skillet.  Toss pasta with garlic and parsley sauce, then slide the tomatoes on top of the pasta.  Add the basil shreds and toss together.

Sprinkle with grated cheese off heat.

Mound pasta in a warm bowl or plate and shred the ricotta salata on top.

The pasta and garlic with the warm, juicy tomatoes is delicious!

~Adapted from Lidia Cooks from the Heart of Italy
Sharing with Make Ahead Meals for Busy Moms
Recipe for my Boys – Thursdays Treasures

Comfy Cuisine: Crock Pot Apple Cider Baked Beans

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We went apple picking this past Sunday to an Orchard in Oldwick, NJ.  When we arrived, hay rides coming and going, a stand roasting fresh corn, and plenty of pumpkins.  Apple Butter, fresh apple cider, homemade jams and mustards all waiting for you!  All the sights and aromas of Fall.  I just bought a quart of the cider, since I’m the only one who drinks it.  I made a ham in the crockpot with the apple cider, and to be honest, I wasn’t that thrilled about it.  I’d still rather bake my ham with a glaze.  BUT…….I did save all the cooking juices to make the next amazing dish.  CrockPot Apple Cider Baked Beans.  This one I can rave about! Slow cooked in a flavorful sauce, the wonderful aroma of these simmering beans will warm your heart and your kitchen. Beans are fall and winter comfort food. They are naturally low in fat and high in vegetable protein, vitamins, minerals and fiber. Remember that one cup dried beans will yield slightly more than 2 cups cooked.

2 cups dried white navy beans, picked over, washed and soaked (May substitute canned beans by using three 15 ounce cans of navy beans or great northern beans. Drain and rinse. Proceed with recipe.) 1 small onion, diced 4 tablespoons molasses 4 teaspoons Dijon mustard 2 tablespoons ketchup 1/2 teaspoons salt 2 teaspoon black pepper 2 teaspoon dried thyme 1 small bay leaf 1 teaspoons cider vinegar 4 teaspoons soy sauce 1 1/3 cups apple cider, boiling (I used the cooking juices from the ham, which already had brown sugar and I snuck in 1 tsp. bacon drippings)

Boiling water

 

To prepare beans: Pour beans onto a flat surface (countertop) in a single layer. Pick out rocks, dirt balls, off colored and broken beans. Discard. Wash beans in two changes of cold water. Cover with 3 inches of water and allow beans to soak overnight or 8 to 10 hours. (Quick soak method: Cover cleaned beans with 3 inches cold water and bring to a boil over medium heat. Boil for 1 minute, turn heat off and let stand for 1 hours or more. Drain beans. Bring liquid to a boil. Pour beans into your CrockPot. Add all the ingredients, stir and add enough reserved boiling liquid to cover beans. Cook on Low Setting 6-8 hours. Join the CrockPot Virtual Party!
Ekat’s Kitchen – Friday Potluck 

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