Comfort Food

[mindem]

It's a good day for comfort food. I think that somewhere there is a rule that requires homemade mac & cheese to be baked in old Pyrex casserole dishes. It's one of those "that's how Grandma did it, don't fix what ain't broke" type things. I know that "Old Greeny" is my go-to casserole dish when I make church basement concoctions like mac and cheese or tuna casserole. Today's dish of yum is loaded with smoked gouda, sharp cheddar cheese, a hint of garlic, and a dash of cayenne pepper. A handful of sourdough breadcrumbs was sprinkled over the top for some crunch. The slight sweetness of the accompanying cornbread strikes a nice balance. So, now I'm full and not dreading leftovers.

[SummerSnow]

1. Now that looks delish. I made mac and cheese yesterday. Always tastes

better the next day

[mindem]

2. It's kind of like soup

Soup is always better the second go round.

[Siwsan]

3. I traveled for Thanksgiving, so I'm left-over deprived, this year.

I have a turkey breast in the freezer that I'll probably roast and make a mini-feast followed by Turkey Tetrazzini, a Turkey Pot Pie and, finally Turkey soup.

I did make a pretty tasty mac and cheese, for Thanksgiving dinner, using about 5 different kinds of cheese.

[trof]

8. Look up 'mayo roasted turkey breast'.

Just made one. Juiciest turkey ever.
There are several recipes. Find the one that uses nutmeg.

[Siwsan]

9. Will do!

I am a big fan of nutmeg - always fresh grated, right from the nut.

[Luciferous]

4. We made Mac and cheese yesterday but the kiddo doesn't like it baked so we do

a stovetop version.

[stuffmatters]

5. Sounds delish & smoked gouda is underrated, makes a mark in melty dishes

I'm making a lox,fresh dill, rye bread pudding today. Instead of all havarti. I always put in some smoked gouda for a little pep up/depth.

[cactusfractal]

6. I must know of this bread pudding!

That sounds amazing. Please share?

[stuffmatters]

11. I'm delighted,complimented you asked! I got it from Food & Wine 2-3 years ago.

Jewish Deli Strata
Serves 8

Butter lightly 8x12 (3qt) baking dish

1 loaf day old rye sliced & cut to size if necessary (about 1 lb) Dry in oven if too soft.
8 oz sliced smoked lox
1 1/2 cups shredded havarti
10 large eggs
1/2 cup creme fraiche (I use sour cream)
1 1/2 cups milk
1/4 cup chopped fresh dill plus more for presentation
Kosher salt & freshly ground pepper

capers, lemons wedges,sliced/chopped red onion for presentation


Shingle bread slices and put salmon pieces in between in 8-12 baking dish. Scatter cheese over & especially in between the same shingles. Pour over mixture whisked together of eggs thru 1/2 tea salt 1/4 tea pepper. (I whisk the sour cream & milk together before adding to the eggs so no lumps) Cover and refrigerate for at least two hours
and up to one day.

Oven 375 & rack in middle of over. Uncover & bake until cheese is melted & strata is puffed & golden. About 30 minutes.

Let cool then serve with capers, onion. more fresh dill and lemon wedges (the squeeze makes all the difference)

There's lots of additions you can add to the whisked mixture, (fresh nutmeg, sherry, toasted carroway, dijon mustard, chives, warmed chopped garlic clove) and make a combo of cheeses too, but this is the basic recipe.

An instant classic. Enjoy!

[yuiyoshida]

7. Comfort Food for me is Miso Soup

[irisblue]

10. What is in yours?

I have miso master organic brand mellow white miso paste. What kind of greens are in the soup?
Thanks

[Laura PourMeADrink]

12. Please post your mac and cheese recipe? I can

Never make it right. I know I like egg in it.