Home Cooked Comfort
Day after day I read the newspaper, listen to NPR and watch the news and feel surprisingly fortunate. Granted, most of the publications for which I write have declared bankruptcy and my monthly financial statements have become the butt of sad jokes. Yet, to paraphrase the Republican party of the 1920’s, I still have ‘a chicken in the pot and a car in the backyard, to boot. ’
Where I notice this economic downturn is in the kitchen. It’s not how often I cook but what I cook that differs. Gone are the big, time consuming dinners featuring exotic ingredients found only at gourmet and specialty shops. Instead I now make simpler, more comforting fare.
One such heartening meal is ratatouille. After yet another day of dire news I can think of nothing more nurturing than tucking into a warm bowl of this garlic-scented, vegetable-rich, Provencal stew. With eggplant, zucchini, tomatoes, peppers and hints of basil, oregano and thyme, it gives me a much needed lift when I’m down.
Who doesn’t feel bolstered by a good, hot soup? I know that I do. Pumpkin, chicken with orzo, vegetarian black bean, potato leek, vegetable and lentil-chestnut soups all boost me up when I’m hungry, tired and a bit blue.
When wallowing in carbohydrates is what I crave, I dig out my 8×8 baker and mix together some macaroni and cheese. Introduced to America by our third president, mac and cheese is the epitome of Depression-era comfort food. Today I tend to deviate from the original recipe of macaroni, cheddar and a bechamel sauce and jazz up my dish with a variety of cheeses, mushrooms, tomatoes or a bit of basil. No matter how it’s made, this dish never fails to satisfy and soothe.
RATATOUILLE
Serves 6
¼ cup olive oil
1 medium eggplant, peeled and cut into 1-inch cubes
1 pound zucchini
2 tablespoons olive oil
1½ cups chopped onions
2 large red bell peppers, cut into 1-inch squares
1 large green pepper, cut into 1-inch squares
5 cloves garlic, chopped
1½ cups of canned, diced tomatoes, drained
1 bay leaf
dried oregano, to taste
dried thyme, to taste
dried parsley, to taste
¼ cup fresh basil, chopped
Place the eggplant and zucchini in a large colander, salt liberally, toss together and allow to drain for 30 minutes. Tumble the pieces onto paper towels and dab off any excess moisture.
Heat the oil in a large Dutch Oven. Add the zucchini and eggplant and cook until golden and tender, about 10 minutes. Remove and place in another dish. This will spare you from ending up with a pot of mushy veggies.
Add the onions and 2 tablespoons olive oil and cook until softened.
Add the peppers, garlic, salt and pepper and cook for 5 to 10 minutes.
Return the eggplant and zucchini to the pot. Add the tomatoes and herbs. Reduce the heat to low and cook until everything is soft and well-blended. Sprinkle with fresh basil, stir and serve.
MACARONI, TOMATO, BASIL AND GOAT CHEESE
Serves 6
2 cups elbow macaroni
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups skim milk
6 ounces goat cheese, broken into small pieces
½ cup cheddar cheese, grated
¼ teaspoon ground white pepper
1 ½ cups tomatoes (roughly 2 medium-sized tomatoes), seeded and diced
1 tablespoon fresh basil, finely chopped
1/3 cup bread crumbs
Preheat the oven to 350 degrees Fahrenheit. Butter the bottom and sides of an 8×8 baking dish and set aside.
Following the directions on the package, cook the macaroni until al dente.
Meanwhile, in a medium-sized saucepan melt 2 tablespoons of butter then add the flour, whisking until well combined. Cook the roux for 5 minutes, stirring frequently.
Over medium heat slowly add the milk to the roux, stirring to incorporate. Cook together until slightly thickened. Add the cheeses and ground pepper to the liquid. Stir periodically until well-combined then remove from the heat.
Drain the macaroni. Tumble it into the pan with the cheese sauce and mix them together. Add the tomatoes and minced basil and stir to evenly distribute macaroni, cheese, tomatoes and basil. Spoon the entire mixture into the prepared baking dish.
Melt the remaining tablespoon of butter and pour it over the breadcrumbs. Mix together until the crumbs are coated with butter and then sprinkle over the top of the macaroni and cheese.
Bake at 350 degrees for 30 minutes at which time the bread crumbs should be golden and the macaroni and cheese ready to eat.