Table Of Content

Comfort Food 200 Delicious Recipes for Soul-Warming Meals Comfort Food 200 Delicious Recipes for Soul-Warming Meals Editors and Contributors of Fine Cooking t Text © 2011 by The Taunton Press, Inc.. All rights reserved. Pp The Taunton Press, Inc. 63 South Main Street PO Box 5506, Newtown, CT 06470-5506 e-mail: [email protected] Copy editor: Valerie Cimino Indexer: Barbara Mortenson Cover design: Kimberly Adis Cover photographer: Scott Phillips, © The Taunton Press, Inc. Cover food stylist: Allison Ehri Kreitler Interior design & layout: Kimberly Adis Fine Cooking® is a trademark of The Taunton Press, Inc., registered in the U.S. Patent and Trademark Office. The following names/manufacturers appearing in Fine Cooking Comfort Food are trademarks: Anchor Steam®, Atlas®, Beck’s®, Boursin®, Cabot®, Chiquita®, Corona®, Cryovac®, De Cecco®, Delverde®, Dole®, Dos Equis®, Guinness®, Heath®, KitchenAid®, Koon Chun®, Lee Kum Kee™, Muir Glen®, Noilly Pratt®, Old Bay®, Pepperidge Farm®, Pernod®, Point Reyes Farmstead Original Blue™, Pyrex®, Quaker®, Skor®, Tabasco®, Vya® Library of Congress Cataloging-in-Publication Data Fine cooking comfort food : 200 delicious recipes for soul-warming meals / [by] editors and contributors of Fine cooking. p. cm. E-Book ISBN 978-1-62710-421-0 1. Cooking, American. 2. Cookbooks. I. Taunton’s fine cooking. TX715.F48 2011 641.5973--dc23 2011026854 Printed in the United States of America 10 9 8 7 6 5 4 3 2 1 contents 2 soups & chowders 46 stews & chilis 74 pasta & grains 100 one-pot meals, casseroles & more 158 breakfast & brunch 182 sandwiches 202 sides 224 desserts 244 metric equivalents 245 contributors 248 photo credits 249 index SIPS & SwEETS 1 Black Bean Soup with Sweet Potatoes (recipe on p. 5) soups & chowders classic tomato soup p. 4 creamy seafood chowder with bacon, thyme & jalapeño p. 22 black bean soup with sweet potatoes p. 5 baked potato and leek soup with cheddar and bacon p. 23 chicken noodle soup with lemongrass p. 6 curried zucchini soup p. 24 wild mushroom soup with sherry winter vegetable soup with coconut and thyme p. 7 milk and pears p. 25 french onion soup p. 8 thai hot and sour shrimp soup p. 26 cheddar and cauliflower soup p. 9 cinnamon beef noodle soup p. 27 broccoli soup with bacon p. 10 colombian chicken soup (ajiaco) p. 28 chicken soup with lime and hominy p. 11 tunisian chickpea soup p. 30 classic vichyssoise p. 11 creamy tomato soup with basil coulis p. 31 purée of sweet potato and ginger soup with apple-mint raita p. 12 bouillabaisse p. 32 root vegetable and barley soup minestra di pasta e piselli p. 34 with bacon p. 13 minestrone with green beans and spiced tomato and red lentil soup p. 15 fennel p. 35 pasta e fagioli p. 16 french farmers’ soup p. 36 carrot and leek soup with herbed rustic bean and farro soup p. 39 croutons p. 17 tomato bisque & cheese toasts p. 40 parsnip and parmesan soup p. 18 spicy noodle soup with shrimp and turkey soup with dill, parsley & chive coconut milk p. 41 dumplings p. 19 poultry stocks p. 42 roasted hubbard squash soup with vegetable stock p. 43 hazelnuts and chives p. 20 fish stock p. 44 garlicky tortellini, spinach & tomato soup p. 22 beef stock p. 45 classic tomato soup YieldS aBout 2 quartS; If you grew up on the soup in the ServeS 8 red and white can, prepare to be blown away by this light, yet 2 tbs. extra-virgin olive oil creamy, version. 1 tbs. unsalted butter 1 large white onion, finely 1. heat the oil and butter in a  chopped 5- to 6-quart dutch oven over  medium-low heat until the  1 large clove garlic, smashed and peeled butter melts. Add the onion  and garlic and cook, stirring  2 tbs. unbleached all-purpose flour occasionally, until softened but  not browned, about 8 minutes.  3 cups homemade or lower-salt Add the flour and stir to coat the  chicken broth onion and garlic.  1 28-oz. can whole peeled plum tomatoes (with their juices), 2. Add the broth, puréed tomatoes, sugar, thyme, and 1/4 tsp. each salt and  puréed pepper. Bring to a simmer over medium-high heat while stirring to make sure  11/2 tsp. granulated sugar that the flour doesn’t stick to the bottom of the pan. reduce the heat to low,  cover, and simmer for 40 minutes. 1 sprig fresh thyme Kosher salt and freshly ground 3. discard the thyme sprig.  black pepper 4. Let cool briefly and then purée in 2 or 3 batches in a blender or food proces- 3 tbs. thinly sliced fresh basil, sor. rinse the pot and return the soup to the pot. season to taste with salt and  chives, or dill (or a mix); omit if using one of the garnishes pepper. reheat if necessary. serve warm but not hot, garnished with the herbs  in the sidebar below (or try one of the creamy garnishes in the sidebar below).  —Perla Meyers per serVING: 110 cALorIes  |  3G proTeIN  |  11G cArB  |  5G ToTAL FAT  |  1.5G sAT FAT  |   3G MoNo FAT  |  0.5G poLY FAT  |  5MG choL  |  430MG sodIuM  |  2G FIBer Garnishes add a Creamy touch Sour cream, goat cheese, and Parmesan garnish In a small  bowl, combine 1/2 cup sour cream with 1/4 cup crumbled goat  cheese. Add 1 Tbs. freshly grated parmigiano-reggiano,   1 Tbs. thinly sliced fresh chives, and 1 Tbs. extra-virgin olive oil.  Mix thoroughly and season to taste with kosher salt and freshly  ground black pepper. Add a dollop to each serving.  Crème fraîche, herb, and horseradish garnish In a small bowl,  combine 1/2 cup crème fraîche with 1 Tbs. minced fresh dill and  1 Tbs. minced scallion. Add 1/2 Tbs. well-drained prepared white  horseradish and mix well. season to taste with kosher salt and  freshly ground black pepper. Add a dollop to each serving. 4 soups & chowders black bean soup with sweet potatoes YieldS aBout 14 CuPS; The sweet potatoes in this soup contrast nicely with the tang of the yogurt ServeS 8 and the tartness of the lime. Aniseed lends an unusual hint of licorice flavor. You can store leftovers in the refrigerator for up to 5 days. 2 tbs. vegetable oil 2 medium yellow onions, 1. heat the oil over medium heat in a 6-quart (or larger) dutch oven. Add  chopped the onions and cook, stirring occasionally, until starting to soften and brown  3 medium cloves garlic, slightly, about 8 minutes. Add the garlic, coriander, cumin, aniseed, and 1/4 tsp.  coarsely chopped pepper and cook, stirring constantly, until fragrant, about 30 seconds. Add the  11/2 tsp. ground coriander broth, beans, sweet potatoes, and 3/4 tsp. salt and bring to a boil over high heat;  skim any foam as necessary. reduce the heat and simmer, uncovered, stirring  1 tsp. ground cumin occasionally, until the sweet potatoes are tender, about 15 minutes.  1/4 tsp. aniseed 2. using a slotted spoon, set aside 3 cups of the beans and potatoes. purée  Freshly ground black pepper the remaining soup in batches in a blender. return the solids to the soup and  2 quarts lower-salt chicken season to taste with salt and pepper. serve topped with a dollop of the yogurt  broth or homemade and a lime slice.  —Lori Longbotham vegetable broth 4 15.5-oz. or two 29-oz. cans per serVING: 310 cALorIes  |  17G proTeIN  |  51G cArB  |  6G ToTAL FAT  |  1G sAT FAT  |   black beans, rinsed and 2.5G MoNo FAT  |  2G poLY FAT  |  0MG choL  |  370MG sodIuM  |  11G FIBer drained 2 medium sweet potatoes, peeled and cut into medium dice Kosher salt tips for freezing soup 1/2 cup plain yogurt 8 paper-thin lime slices Many soups freeze easily, so they’re great instant meals for busy nights. Follow these  tips for best results. • c  hill soup thoroughly before freezing; this allows it to freeze faster. The ice crystals  that form will be smaller, so your soup will have better texture and flavor.   • F reeze soup in plastic containers, leaving about 1/2 inch at the top to allow for  expansion. or fill plastic freezer bags about three-quarters full and squeeze out as  much air as possible.  • F reeze soups in large amounts or in smaller, portion-size containers that are ready  to heat and serve. The smaller the container, the quicker it will freeze and defrost. • B efore freezing, cover, label, and date your soup. As a general rule, stocks and  broths can be frozen for up to 6 months; vegetable soups, about 4 months; meat,  fish, or chicken soups, about 3 months; and soups with egg and cream, about   2 months.  • K eep a thermometer in the freezer to make sure the temperature remains con- stant at 0°F. If you’re freezing a large quantity at once, turn the thermostat to its  coldest setting until the soup freezes.  • L eave the soup in its container and defrost in the refrigerator, microwave oven, or  under cold running water. You can also remove it from the container and reheat  the frozen soup in a saucepan over low heat. A microwave oven is better for  reheating small amounts of soup.  • s erve soup as soon as possible after defrosting.  • d  on’t be alarmed if puréed soup separates after defrosting. To fix it, just whisk it  back together. • B e aware that soups containing cream, wine, or lemon juice (or those thickened  with eggs or flour) don’t always freeze well. when reheating, simmer gently and  whisk constantly to prevent curdling. or better yet, add these ingredients after  reheating. soups & chowders  5