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Tag Archives: Comfort Food
One of my all-time favourite winter traditions is making a tourtiere for dinner.
We usually make one for Christmas Eve and it’s a traditional French Canadian meat pie with mashed potatoes, onions and spices. It’s SO good that I thought that it was worth making again after the holidays as a winter comfort food idea. You could even re-create my holiday brunch if you’d like! (more…)
A sponsored post.
Have you been nesting?
With the days finally getting cooler, I’ve been hanging in more with Paul and BINGO while trying to cook regularly. It’s an easy way for us to save money and an efficient way to cut back on calories because I see what I’m putting into my food.
Now I grew up eating A LOT of rice. (more…)
The winter months always has me craving comfort foods including this Steak & Ale Pie. My friend, David Ort is quite the beer expert in Canada and has gone on to publish The Canadian Craft Beer Cookbook. I asked David to share a fitting recipe for the season and I seriously can’t wait to try this Steak & Ale Pie recipe on the weekend.
By: David Ort
What inspired this dish?
In general, with my cookbook’s recipes I wanted to introduce readers to new ideas. For the cases, like the steak and ale pie, where we were cooking from the back catalogue of beer-food classics there had to be at least a couple stand-out techniques or ingredients that I thought would add something. The obvious one here is the cheesy biscuit topping (leavened partly with beer) that is miles easier than making a traditional pie crust. Adding pickled onions to the beef stew half of the pie is more subtle, but also more essential to the recipe. The added acidity really brightens an otherwise fairly rich dish and also helps support the brown ale pairing. (more…)
I wish I could eat this picture.
When this recipe for Lobster Mac & Cheese landed in my inbox, my stomach actually grumbled. If you’re not feeling turkey or ham this holiday season, treat yourself to a gourmet take on a comfort food classic. I’m so happy that Executive Chef Beau MacMillan of Sanctuary on Camelback Mountain Resort in Arizona was able to share his very special recipe with me.
I would serve this up with a side of steamed broccoli and a very large glass of wine.
Yields 4 servings
- 2 whole lobsters 1 lb. each
- 1 lb. Gemelli pasta cooked
- 2 oz. olive oil
- 3 oz. butter
- 1 whole shallot chopped
- 1 1/2 cups fresh green peas
- 8 oz. lobster broth (recipe below)
- 4 oz. Mascarpone cheese
- 4 oz. Fontina cheese
- To taste salt and freshly ground black pepper
- 2 oz. bread crumbs
- Dish is garnished with chopped parsley and shaved black truffle
- Boil lobster in salted water for 5 1/2 minutes. Remove lobster and submerge in an ice bath.
- Cook pasta in boiling salted water for 8 minutes. Strain pasta onto a sheet pan, drizzle with olive oil and let cool at room temp.
- Remove lobster meat from shell, set claws aside and roughly chop remaining meat. Reserve lobster shells.
- Place large sauté pan on medium-high heat. Add 2 oz. butter and sauté shallots lightly. Add fresh peas and lobster meat. Once lobster and peas are warm, add pasta and deglaze with 8 oz. lobster broth. Allow 3 to 4 minutes for sauce to come to a simmer. Sauce should start to coat the pasta.
- Add mascarpone cheese and Fontina cheese. Season with salt and pepper. Taste for flavor – more sauce can be added based on personal desired consistency.
- Place Lobster Mac ‘n Cheese in a buttered casserole dish and cover lightly with bread crumbs. Bake in the oven at 325˚F for 5 minutes. Remove from oven and garnish with shaved black truffle and parsley.
Follow the jump for the Lobster Broth recipe! (more…)