Tag: #ComfortFood

Posted in From My Kitchen

Chasing the Gator: Isaac Toups and the New Cajun Cooking

Posted on by Reluctant Retiree

A badass modern Cajun cookbook from Top Chef fan favorite Isaac Toups and acclaimed journalist Jennifer V. Cole, featuring 100 full-flavor stories and recipes.

Things get a little salty down in the bayou…

Cajun country is the last bastion of true American regional cooking, and no one knows it better than Isaac Toups. Now the chef of the acclaimed Toups’ Meatery and Toups South in New Orleans, he grew up deep in the Atchafalaya Basin of Louisiana, where his ancestors settled 300 years ago. There, hunting and fishing trips provide the ingredients for communal gatherings, and these shrimp and crawfish boils, whole-hog boucheries, fish frys, and backyard cookouts — form the backbone of this book.

Taking readers from the backcountry to the bayou, Toups shows how to make:

A damn fine gumbo, boudin, dirty rice, crabcakes, and cochon de lait His signature double-cut pork chop and the Toups Burger And more authentic Cajun specialties like Hopper Stew and Louisiana Ditch Chicken.

Along the way, he tells you how to engineer an on-the-fly barbecue pit, stir up a dark roux in only 15 minutes, and apply Cajun ingenuity to just about everything.

Full of salty stories, a few tall tales, and more than 100 recipes that double down on flavor, Chasing the Gator shows how — and what it means — to cook Cajun food today.

Find more recipes like this on my companion blog, “Good Food, Good Meat, Good God, Let’s Eat!”

Posted in From My Kitchen

Betty Crocker One-Dish Meals: Casseroles, Skillet Meals, Stir-Fries and More for Easy, Everyday Dinners

Posted on by Reluctant Retiree

Make mealtime easy and delicious with one-dish recipes from Betty Crocker!

From a hearty casserole to a sizzling stir-fry, one-dish meals are the ultimate fix-it-and-forget-it solution for busy cooks on the go. This book packs flavor and convenience into more than 300 all-in-one recipes that will help you put variety on the menu every day of the week. You’ll find a whole range of tempting soups, stews, salads, pizzas, foil-packet dishes and more to explore. With tantalizing choices like Pizza Alfredo, Tuna Twist Casserole and Spicy Black Bean Barbecue Chili to choose from, who needs sides? And you’ll save energy on shopping, prepping and cleanup, too. Home cooking has never been so stress-free.

  • Make Chicken Pot Pie and other classic dishes, or try new favorites like Greek Pita Pizzas
  • Pick up valuable recipe tips, from cooking and shopping how-to’s to do-aheads, substitutions, serve-with ideas and storage advice.
  • Make the most of slow-cooker options and grilling recipes to put great food on the table year-round.
  • Looking for inspiration? Check out handy recipe lists for kid-friendly, potluck, brunch and casual entertaining ideas.

Find more recipes like this on my companion blog, “Good Food, Good Meat, Good God, Let’s Eat!”

Posted in From My Kitchen

Panzanella Salad

Posted on by Reluctant Retiree

Summer is a huge bowl of panzanella in the center of the table: generous bronzed croutons tossed with chunks of juicy tomato, shallots, and torn basil in a bright vinaigrette. It might technically be called a salad, but you’ll probably find yourself snacking on it for breakfast, dinner… and dessert.

Originating in Tuscany, panzanella salad has traditionally consisted of dry stale bread soaked in water to rehydrate it, then tossed with tomatoes, onions, olive oil, red wine vinegar, and herbs. Most modern recipes ditch the stale bread, opting to crisp fresh bread in the oven instead for better texture and flavor. The alliums vary depending on the recipe—some choose red onion, while others prefer shallots—but the good tomatoes and olive remain a non-negotiable.

How To Make Panzanella Salad

A panzanella salad might seem simple to make—and it is! But like most simple dishes, the devil is in the details. Here’s how to prep this salad intentionally to take it from pretty good to great.

INGREDIENTS

  • Bread: A crusty country loaf with a large irregular crumb is the best bread for this salad. You want something that will get crispy in the oven and then absorb all that dressing without completely losing its form. Contrary to the original traditions of this recipe, I recommend using fresh bread for the best flavor. Whatever you do, make sure to tear the bread, rather than cutting it: those irregular torn edges will add amazing texture to the salad.
  • Extra-Virgin Olive Oil: This is a moment to get out the best olive oil you have, since you’ll really taste it on the croutons and in the dressing.
  • Kosher Salt: I prefer to use Diamond Crystal kosher salt, since the size of the granules make it easier to season evenly without overseasoning. If you have Morton, I recommend using about half the amount called for in the recipe.
  • Black Pepper: No need to seek out fancy peppercorns, but freshly ground is the way to go here. The aromatics from black pepper dissipate quickly, and especially in a salad with so few ingredients, you want it to be as present as possible.
  • Tomatoes: Use the freshest, ripest tomatoes you can find. Besides the bread, they’re the most important thing in this salad. Make sure they’re worthy of their starring role.
  • Red Wine Vinegar: Red wine vinegar works along with the tomato juice and olive oil to form the backbone of the vinaigrette.
  • Dijon Mustard: Mustard adds a zing that compliments the tang of the red wine vinegar and sets off the sweetness of the tomatoes.
  • Shallot: Thinly sliced shallot brings a sweet sharpness to the salad. They’ll also start to marinate in the dressing if the salad continues to sit once fully assembled,
  • Basil: Gorgeously green basil adds an herby freshness that rounds out the sharp shallot and sweet tomatoes. If the leaves are small, leave them whole; otherwise, tear larger leaves into irregular pieces.

Find more recipes like this on my companion blog, “Good Food, Good Meat, Good God, Let’s Eat!”

delish!

Posted in From My Kitchen

Blackberry-Peach Salad

Posted on by Reluctant Retiree

Packed with fresh fruits, cooling cucumber, and juicy tomatoes, this vibrant summer salad works as a colorful centerpiece to lunch or dinner, or as an accompaniment to fish or grilled meat. The combination of juicy peaches, tart blackberries, fresh herbs, and toasted walnuts piled over zesty honeyed ricotta packs an incredible punch. Read on for our best tips on how to make this salad.

Sweet & savory:
With the summertime sweetness of the fruit, savory notes are needed in this salad. Enter: juicy Castelvetrano olives, which lend a mild brininess, as well as the shavings of blue Stilton that are scattered on top of the salad before serving.

The dressing:
We love this salad on its own so much that there’s no real need for a fussy dressing. A generous drizzle of peppery olive oil and a big squeeze of lemon juice with some flaky salt is all that’s needed, but if desired, the addition of white balsamic vinegar would be lovely.

Substitutions:
The beauty of this salad lies in its versatility; you can change up many of the components with anything you love or want to use up. If you’re unable to get hold of fresh peaches, yellow mangos or nectarines work just as well. The Stilton can also be swapped for another blue cheese, feta, goat’s cheese, or cotija.

Serving:
The salad is best served fresh and at room temperature. Serve as is, or with some crusty bread to mop up any delicious leftover fruit juice and ricotta. It can also be piled up next to grilled chicken or lamb at a BBQ. Take out the cheese, and you have the perfect side to a beautiful piece of salmon or a seared tuna steak.

delish!

Find more recipes like this on my companion blog, “Good Food, Good Meat, Good God, Let’s Eat!”

Posted in From My Kitchen

Chicken and Dumplings

Posted on by Reluctant Retiree

Some recipes just remind you of traditional homestyle cooking. For me, chicken and dumplings is one of them. With juicy pieces of chicken, fresh vegetables and little clouds of dumpling dough, every spoonful of this soup takes me back to visits at my grandma’s house.

This classic version is, without a doubt, the best chicken and dumplings recipe. It’s chock-full of everything you want (and need) in a delicious homemade soup recipe and is made the old-fashioned way: low and slow. Busy weeknight? Opt for this quick  chicken and dumplings made with frozen biscuits. This recipe is for those slow, chilly weekends when you want something simmering away on the stovetop while you curl up in a blanket with your favorite book or movie.

What are chicken and dumplings?

Chicken and dumplings is a comforting chicken soup topped with uncooked dumplings that puff up as they cook in the simmering liquid. Depending on where you live, the chicken and dumpling soup base might be thin and brothy or have a thick, creamy consistency like gravy. The soup almost always contains chicken and vegetables, but the dumplings vary from fluffy, drop-style dumplings to thin, noodle-like or biscuity dumplings.

What are the different types of dumplings?

There are three main types of dumplings used in chicken and dumplings recipes:

  • Drop-style dumplings: These dumplings are made with a leavening agent like baking powder to help the dough puff up into soft, pillowy bites. The dough is scooped directly from the bowl and dropped onto the surface of the hot soup, where it steams to a somewhat spongey texture. This is the type of dumpling we use in this recipe.
  • Rolled dumplings: These dumplings are made with lard or shortening. The dough is rolled out and cut into strips or irregular pieces (as seen in Dolly Parton’s chicken and dumplings). They simmer in the soup, giving them a slight chew and the appearance of thick-cut noodles.
  • Biscuit-style dumplings: These dumplings are made with biscuit dough (like 2-ingredient biscuits or store-bought biscuits). The dough is rolled and cut into large or small biscuits, which steam like drop biscuits when placed onto the soup’s surface. Biscuit dumplings have more structure than drop dumplings, so they’re firmer and less airy.

Chicken and Dumplings Ingredients

  • Chicken: The best chicken and dumpling soup is made with whole chicken for a nice mix of white and dark meat. You can substitute bone-in chicken pieces, but we don’t recommend boneless chicken. The bones add a ton of flavor and ensure the chicken stays ultra-moist and juicy.
  • Flour: Dredging the chicken in flour helps it brown as it sears in the pan. Flour also thickens the soup while it simmers.
  • Chicken stock and heavy cream: This combination forms the flavorful base of chicken dumpling soup. The chicken stock is savory, and the cream adds richness and body. You can use your favorite store-bought brand of chicken stock or homemade chicken stock—your choice.
  • White wine: Wine adds depth to the soup. Choose a crisp white wine with nice acidity, like a pinot grigio or sauvignon blanc. To omit the wine, swap in apple cider instead (as we do in this apple cider chicken ‘n’ dumplings recipe).
  • Aromatics and seasonings: This easy chicken and dumpling soup uses a traditional mirepoix of carrots, celery and onions, plus a little garlic. Bay leaves and whole peppercorns season the broth, and fresh herbs like parsley and thyme finish the dish with a punch of color and freshness. Finally, sugar counters the acidity of the wine and balances the soup’s savory flavors.
  • Homemade drop dumplings: Like most recipes with drop dumplings, our dumpling dough consists of flour, baking powder, salt, melted butter and milk. The dough comes together in about a minute with very little mixing.

Taste of Home