Summertime Comfort Foods
Is it just me, or are you craving comfort foods lately, too? It’s been in the 1-teens here this week, and high temps usually have me craving salads and grilled foods. Anything to keep me out of the hot kitchen. But lately I just want to eat my favorite comfort foods that I don’t usually even think about until Autumn, like mac and cheese!
Mac and Cheese
I usually make my own macaroni and cheese. I’ve tried all kinds of recipes over the years, starting with the easy one-pot recipe my best friend, Claire, taught me in 5th grade. Her mom was a health food nut and wouldn’t allow any packaged foods in the house. Today that seems pretty funny because I remember that Claire’s dad worked for Nabisco. Claire’s mom used to make their hamburger healthier (and more economical), by cutting the ground beef with soy. This was in the late 60’s, early 70’s. I’d say she was ahead of her time.
It’s All in the Sauce
The thing I loved best about Claire’s recipe, was that it was super creamy. That became the cornerstone recipe that all others were rated against. Decades later, I recognize that a good bechamel is the key, along with the ratio of sauce to pasta. I like a lot of ooey-gooey cheesy sauce with my pasta. In fact, on the very rare times when I have made a box brand, I usually cook all of the sauce, and only about half the pasta. Then I eat it all myself. Don’t judge! Recently I found Panera Mac & Cheese ready-made in a four pack, at Costco. I’ll admit that I bought it last weekend, and I’ve eaten three of the four cups already! If you haven’t tried Panera’s M & C, you must. It’s really yummy, especially in a pick-two with tomato soup.
THE Mac and Cheese
The very best recipe I’ve tried is this one, THE Mac and Cheese. I don’t use her cooking technique, as I like to make the entire sauce in the pot, tasting and adjusting as I go along. I usually use a variety of cheeses, depending on the bits and pieces I have left in the cheese drawer. One of my favorite combinations is aged gouda (which is always in the house), mixed with cheddar and Havarti, then add in some crispy bacon crumbles. So good! You should try her recipes; they are good ones. Especially this Mac and Cheese. It really is THE ultimate comfort food.
Comfort Foods
You could count potato salad and baked beans in the comfort food category, couldn’t you? Check them out on that link. The problem with both of these as summertime foods, though, is that they heat up the kitchen with all that boiling and baking. I wonder why they became such beloved picnic foods. The best time to make them is probably from Fall through Spring.
Speaking of Autumn, I’ve been wistfully looking forward to my favorite time of year. And since it looks like we’re probably not going anywhere for a few more months, and nobody has plans to come here, I might as well get out the fall decorations. Why not? No, I won’t because I don’t want to get tired of them before it’s truly time. September will be here soon enough. I don’t want to wish my life away.
That doesn’t mean that I can’t pull out my favorite fall comfort foods! Especially the ones that cook in the slow cooker! That trusty crock pot is the perfect foil to cooking in the summer heat.
Inspirational Reading
Do you love food magazines as much as I do? I think I’ve taken them all at one time or another. I’ve been a subscriber to Bon Appetite since I was 21! That’s a LONG time.
I used to subscribe to the now defunct magazine, Everyday Food. It was a Martha Stewart publication. I loved it because it was packed with recipes, and small enough to stash into my purse to take to the grocery store. The recipes were great, too! I kept every issue, and the recipe indexes they sent periodically.
When I want inspiration, I pull out the various month specific issues to see what looks good. I’m guessing that January/February and July/August are slow food months because those issues are combined each year. These issues are packed with recipes on grilled meats, veggies, fruit, burgers, salads, and frozen treats. Not exactly the comfort foods I’m craving. I’ll get back to healthy grilling foods next week, but right now I’m craving comfort foods.
The Slow Cooker is Your Friend
The slow cooker link is an affiliate link where I might make a small advertising commission. I never promote anything I don’t personally use and love.
I’ve always loved using a slow cooker. They are great for prepping in advance and having a delicious meal ready at the end of the day. I have several different sizes, but the one I use most often is the one my friend (and former boss), Dave, gave me for Christmas several years ago. You can brown your meats and sweat your aromatics right in the pot before adding the liquids. Then switch it over to slow cook, turn the lid on, and leave it for the rest of the day. You don’t have to start with pans on the stove because you can do it all in this one non-stick pot. It’s a breeze to clean, too. I highly recommend it. This particular one is 6 quarts. They make a 7 quart that also roasts, but I personally don’t need that big of a unit. There are 3 of us, and I can cook a great meal, eat it twice and freeze some for later.
One of My Very Favorites
So today, I decided to make my favorite boneless beef short-rib recipe. It makes a rich sauce that I usually serve over mashed potatoes, but I’m making egg noodles tonight. I wanted an easy meal that tastes like I slaved over it all day. This is great with a glass of zinfandel, my current favorite red wine.
Slow-Cooker Beef Short Ribs with Red Wine Gravy
Equipment
- Slow Cooker
Ingredients
- 1 Tbsp Olive Oil
- 4 Large Beef Short Ribs
- 1 Onion peeled and diced
- 4 cloves Garlic peeled and minced
- 1 1/4 cup Red Wine Use one you want to drink with dinner
- 2 3/4 cups beef stock I often just use what I have and make up the difference with wine.
- 2 tsp dried thyme
- 2 Bay Leaves
- 1 Tbsp tomato paste I usually have a Tbsp already parceled out in a container in the freezer, left over from a previously partially used can.
- 1 Tbsp Worcestershire Sauce
- 1 tsp sugar If your wine is on the sweeter side, skip this.
- 1/2 tsp salt
- 1/2 tsp pepper
Gravy
- 2 Tbsp cornstarch
- 2 Tbsp cold water for slurry
Instructions
- Using a frying pan or your multi-cooker, heat oil on high. Add the short ribs and brown on all sides, about 10 minutes. Add onion and stir for 2 minutes. Add garlic and stir for another minute. Stir in the wine and bring to a simmer for a few minutes, then add in the rest of the ingredients, except for the cornstarch and water. Bring to a boil. If you are using a pan on the stove, transfer all to the slow cooker. Otherwise, just turn your multi-cooker over to slow cook, and cook on low for 6 – 8 hours. About half and hour before you're ready to eat, make your mashed potatoes, rice, or egg noodles, as well as a green veggie, if desired.
Gravy
- If you are cooking in a multi-cooker, remove the short ribs from the pot, and hold them on a plate. Turn the cooking liquid back over to saute. Make a slurry by mixing the cornstarch with cold water in a small cup, then slowly whisk the cornstartch mixture into the sauce to make a gravy. Stir continuously until gravy is desired consistency. You may not need all of the slurry, so be sure to add it in slowly. Once the gravy is as you like, then simply add the short ribs and drippings back into the slow cooker.If you don't have a multi-cooker, ladle the cooking liquid into a sauce pan. Make a slurry by mixing the cornstarch with cold water in a small cup, then slowly whisk the mixture into the gravy, stirring continuously, until gravy is desired consistency. You may not need all of the slurry, so be sure to add it in slowly.Serve one short rib, over a pile of mashed potatoes, and top with gravy. Serve your veggie on the side.
I’m going to go through that stack of July/August magazines and see if I can get inspired to cook something seasonally appropriate. What are some of your favorites this time of year? Let me know in the comments.
