Whisk: a food blog: comfort food

Showing posts with label comfort food. Show all posts

Monday, April 11, 2011

Hope and Sticky Toffee Pudding

When dining out, I always find myself hoping for a dessert menu that offers something a little different from the usual suspects: crème brûlée, cheesecake, pie, or chocolate. I tend to gravitate towards the more indulgent options like Napoleons, Bananas Foster, or Sticky Toffee Pudding. This dessert is one of my all-time favorites—rich, moist, and decadent with a gorgeous warm sauce. If you haven’t tried it yet, here’s a recipe to help you make this comforting dessert at home.

Recipe: Sticky Toffee Pudding

Makes: 1 8x8 pan or 6 individual pans

Ingredients:

1¼ cup water
1 cup dates
1 teaspoon vanilla
¼ cup butter
¾ cup brown sugar
2 eggs
1⅓ cup flour
¾ teaspoon baking powder
½ teaspoon baking soda
⅓ cup raisins
½ cup pecans, chopped

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare the baking pans by spraying them with non-stick spray and lining them with parchment paper. Rub the parchment paper with butter to ensure easy removal later.
Simmer the Dates: In a small saucepan, bring the water to a simmer. Add the dates and vanilla and let them simmer for about 5 minutes. Remove from heat and let cool.
Make the Cake Batter: Cream the butter and brown sugar together in a large bowl until light and fluffy. Add the cooled date mixture to the creamed butter and sugar. Add the eggs one at a time, beating well after each addition.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and baking soda. Gradually add this mixture to the wet ingredients, stirring until combined.
Puree the Mixture: For a slightly chunky consistency, puree the mixture in a food processor until smooth but still with some texture. Let it cool for a few minutes.
Add Raisins and Pecans: Once the mixture has cooled slightly, fold in the raisins and chopped pecans.
Bake the Pudding: Pour the batter into the prepared pan(s) and bake for about 30 minutes or until a cake tester or toothpick inserted into the center comes out clean.
Serve: Once baked, serve warm with your choice of butterscotch sauce, crème anglaise, whipped cream, or ice cream. For an extra touch, dust the top with a little icing sugar.

Variations:

Sauce: If you’re looking to make it even more indulgent, drizzle extra butterscotch sauce on top or try a homemade caramel sauce for a change.
Add a Twist: Swap the pecans for walnuts, or try adding a hint of cinnamon or ginger for extra warmth.
Freezing: This pudding can be frozen after baking and reheated in the microwave for a quick and easy treat.

Tasting Notes
Sticky toffee pudding is rich, moist, and bursting with deep date flavor. The raisins and pecans add little bursts of sweetness and crunch, while the butterscotch sauce or creaminess of the crème anglaise makes the whole dessert wonderfully indulgent. It’s the kind of dessert you’ll want to dive into after a long day.

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Monday, August 30, 2010

Fun Dip, Gobstoppers, Poprocks, Froot Loops & Lasagna

When was the last time you ate the candy you loved as a kid?

I picked some up this past week and couldn't believe how fun it was. Yes. Candy is fun. Just try putting some poprocks on your tongue and then make some noise. And then there was the fun dip. Did you know that double-dipping with a foodie is always allowed and sometimes a requirement?

Relish life
with
fun dip
gobstoppers
and
poprocks
Lick and
double-dip
in
pink
purple
orange
sugar
Pop
fizz
crackle
laugh
Taste test
Froot Loops
and
eat the rainbow
Be
loopy.

History of Lasagna

Lasagna, a beloved comfort food, is often associated with Italian cuisine, but its origins are a subject of debate. The term "lasagna" comes from the Greek word lasana (or Lasanon), meaning "trivet" or "stand for a pot," and was later adopted by the Romans as lasanum, meaning "cooking pot." This term was likely used to describe the dish, as the recipe evolved over time. While Italy is now renowned for lasagna, the first recorded recipe appeared in an English cookbook, leading to some disagreement about its true origin.

Despite the debate, lasagna has become a classic in many households around the world. In Canada, it's a particularly cherished dish and is often a go-to recipe for family gatherings, offering comfort and warmth.

Story of Lynda’s Evolving Lasagna

The lasagna recipe that my family loves has its roots in my sister Lynda's experimentation. When she was just 10 years old, she started tweaking the lasagna recipe from the red plaid Betty Crocker cookbook, which our mom often used. Over the years, Lynda honed the recipe and made it her own by adjusting ingredients to enhance the flavors. One key discovery was the importance of using high-quality cheeses, especially mozzarella and Parmesan. We learned this the hard way when our dad once used low-fat mozzarella, resulting in a less-than-ideal lasagna.

Lynda's lasagna is baked at 400˚F for 45 minutes, and then broiled for a few minutes to get the top crispy and golden brown. The recipe can also be made vegetarian by omitting the ground beef.

Recipe: Lynda's Lasagna

Serves: 8

Ingredients:

For the sauce:
1 lb. lean ground beef, browned
½ onion, diced fine
1 small can tomato paste
l large can diced tomatoes
1 tablespoon oregano
Salt and pepper, to taste

For the cottage cheese layer:
1 egg
4 cups cottage cheese

1 package Lasagna noodles

For the topping:
½ cup parmesan cheese, grated
1 lb. mozzarella cheese, grated

Instructions:

Make the Sauce: Brown the ground beef in a pan. Add the diced onion, tomato paste, diced tomatoes, oregano, salt, and pepper. Simmer for 30 minutes, allowing the flavors to blend.

Cook the Noodles: Boil lasagna noodles in salted water for about 8 minutes, or until just tender (al dente). Drain the noodles and set them in cool water to prevent them from sticking together.

Prepare the Cottage Cheese Layer: In a bowl, mix the egg, cottage cheese, and Parmesan cheese together.

Assemble the Lasagna: In a 9" x 13" pan, layer the lasagna starting with noodles. Follow with a layer of sauce, then a layer of the cottage cheese mixture. Repeat the layers: noodles, sauce, cottage cheese, until all ingredients are used.

Top with Cheese: Sprinkle the top layer with mozzarella and Parmesan cheese.

Bake: Bake in a 350˚ to 400˚F oven for 45 minutes to an hour. Then, place under the broiler for a few minutes to make the cheese crunchy and brown.

Tasting Notes
A good lasagna is bubbling and golden on top, with a crispy, cheese-filled finish. After baking, let it rest for 15 minutes to make it easier to cut into perfect squares for serving. Whether you’re serving it at a family dinner or a special occasion, this lasagna is sure to please everyone!

Link
Weird Al Yankovic singing “La La La Lasagna”

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Monday, August 23, 2010

Glitter and Borscht

"Have you ever thrown a fistful of glitter in the air?"

I've loved that Pink! song since I saw it on the Grammy's this year.
It still sends shivers when I watch the video.

So, after I learned I had thyroid cancer and before the surgery, I bought some glitter and took it to a field, made a wish and threw a fistful in the air. Then, another evening after telling my three girls about my cancer, we took some more glitter to a field and threw fistfuls in the air and
made our wishes.

It's a good memory.

Blow the dandelion
Toss the glitter
Light a candle
Make a wish
Dream
Hope
Someday I'll be healthy
Someday I'll be happy
...One day...
But today I'll trust life
Breathe
Be
Love
Live

Borscht has a storied history dating back to 1880–1885, with its origin steeped in debate. Both Ukrainians and Russians proudly claim it as a traditional dish from their respective homelands. Regardless of its beginnings, Borscht has become a staple comfort food in many cultures, symbolizing nourishment and warmth.

The name "borscht" is derived from the Slavic word borschevik, meaning "hogweed," a plant that was initially used to color the soup a brownish-green. Modern-day Borscht no longer includes hogweed, evolving instead into a vibrant dish centered around earthy beets and rich stock.

My family's Borscht recipe originates from my paternal great-grandparents, who were of German descent and came from the area historically known as White Russia. This recipe has been passed down through generations and is renowned for its stunning pink hue, achieved by adding whipping cream.The expression “Cheap as Borscht” is an expression used to signify something that is very inexpensive and yet has high value.

A lively debate always surrounds the choice of stock in Borscht:

"The flavor is in the stock. You can’t have good Borscht without good stock!"

"But beef or ham – that is the question."

"Ach – it has to be ham. It has a rich flavor!"

"But lots of recipes call for beef stock!"

"Beef stock? No. Never. It has to be ham. Ham bone. That’s the best."

Ham stock has prevailed in our family tradition, lending its depth to this evolving recipe.

Recipe: Traditional (Evolving) Family Borscht Recipe

Makes: 10 servings

Ingredients:

3 lb. soup bone (beef or ham; we prefer ham)
2-3 cups carrots
16 potatoes (10 diced; 6 cooked and mashed)
1 small head of cabbage
1 large onion
5 large beets, cooked and diced
1 can tomato paste
Fresh dill
2 cups whipping cream (to add to mashed potatoes)
Peppercorns (a handful)
1-3 bay leaves
Fennel, to taste
Salt to taste

Instructions:

1. Simmer the soup bone for an hour or more. Then skim off the fat and add the following:

• 2-3 cups carrots
• 10 diced potatoes
• ½ of the cabbage (sliced)

Cook until tender.

2. Cook the beets whole in their skins; run beets under cool water and slip the skins off; dice and then add 3 tsp. vinegar and some sugar

3. Sauté the onion.

4. To the onion, add the following:
• the other half of the cabbage
• tomato paste
• can of water (from tomato paste can)

5. Cook 6 potatoes and mash with whipping cream.

6. Put vegetables all together. Add bay leaf and peppercorns and cook for 40 minutes.

7. Add dill and fennel to taste.

8. Season to taste with salt (it may take quite a bit, depending on what soup stock you have used) and a dash of Worcestershire sauce.

9. Serve hot with a dollop of sour cream.

Some claim that Borscht
• is the ultimate cure for a hangover
• prevents the body from aging
• prevents disease

Sounds good to me!

Tasting Notes:

Borscht is at its best when it’s deeply flavorful, with a balance of earthy sweetness from the beets and tanginess from the vinegar. The creaminess from the whipping cream provides a luscious texture, while the sour cream garnish adds a bright, cooling contrast.

"Have you ever looked fear in the face and said I just don't care?" —Pink!

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Monday, June 14, 2010

Tortilla Soup

Tortilla Soup may not be part of your family’s treasured recipe collection, but it’s a culinary gem that has quickly gained popularity worldwide. Originating in the American Southwest and northern Mexico, this dish has evolved from humble chicken soup to a flavor-packed favorite. Today, it’s enjoyed everywhere—even as far north as Canada!

This versatile soup is perfect for any season, offering a warming hug on a chilly January day or a zesty refreshment in the heat of July. With fried tortilla strips, creamy avocado, tangy lime, and a dash of chili salsa, it’s a dish that pleases the palate while inviting creative twists.

Tortilla Soup began as a simple homemade chicken soup but took on a new identity when chefs started adding fried tortilla strips, sharp cheese, and fresh garnishes. Its roots may be modern—emerging in the late 1970s—but tortillas themselves date back to 10,000 BC, when Mayans made them from dried corn kernels.

This recipe uses stale tortillas, though fresh tortillas work well if you dry them in a low oven before frying. Looking for a lighter option? Bake the tortilla strips for a crisp and low-fat alternative.

Whether you love bold heat or prefer a milder flavor, Tortilla Soup is endlessly adaptable. Add sour cream to tone down the spice or experiment with additional toppings for a personalized twist.

The beauty of this recipe is that it invites innovation. After all, that’s how it came into being!

Recipe: Tortilla Soup

Serves: 4-6

Ingredients:

2 chilies
2 cloves garlic
1 small onion
1 pound tomatoes (2 large)
1 can 28-ounce tomatoes
¼ cup vegetable oil
6 stale corn tortillas
6 cups chicken stock
1 cup whipping cream
salt, to taste
thyme, to taste

Garnish: sour cream, guacamole, cheddar, lemon or lime wedges

Instructions:

Prepare the Chili Mixture:

Blend chilies, garlic, onion, and both fresh and canned tomatoes into a smooth mixture.

Prepare the Tortillas:

If using fresh tortillas, bake them in a 200°F oven for 10 minutes to dry.
Cut into ¼-inch strips.
Fry in medium-hot oil until golden and crisp, then drain on paper towels. For a low-fat option, bake the strips on a greased cookie sheet at 300–325°F for 20 minutes, sprinkling lightly with salt.

Cook the Soup:
Heat 1–2 tbsp vegetable oil in a large pot. Add the chili mixture and cook for 8–10 minutes, stirring occasionally.
Add chicken stock and bring to a boil.
Stir in whipping cream, salt, thyme, and optional seasonings like chili powder and oregano. Simmer for 3–4 minutes.
Serve and Garnish:
Ladle the soup into bowls.
Top with crispy tortilla strips and garnish with your choice of sour cream, guacamole, grated cheese, or lime wedges.

Variation: Add 1½ tablespoons chili powder and 1 teaspoon dried oregano.

Tasting Notes
This Tortilla Soup combines the warmth of traditional chicken soup with the vibrant flavors of Mexican cuisine. The crispy tortilla strips add a satisfying crunch, while the fresh garnishes bring brightness to every bite. It’s a crowd-pleaser!

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Monday, March 29, 2010

Chicken Chowder

Even though Spring is just around the corner (I hope), Ottawa experienced a cold spell last week, dipping down to -21˚ Celsius (-6˚ Fahrenheit). On days like these, nothing beats a steaming bowl of hearty, flavorful Chicken Chowder—filled with bacon, chicken, potatoes, and thyme. As Clementine Paddleford once said, "Chowder breathes reassurance. It steams consolation."

"Chowder breathes reassurance. It steams consolation."

— Clementine Paddleford

In a chowder, potatoes perform the important task of thickening the broth. This recipe combines both potatoes and cream to create a satisfying, rich texture. If the soup isn't thick enough at the end of cooking, simply mash some of the potatoes directly in the soup to achieve your desired consistency. The type of potatoes you choose will affect the texture; Russet potatoes (with their high starch content) work wonderfully to thicken this chowder.

Although this chowder contains bacon, which adds saltiness, be sure to season it with extra salt to bring out all the flavors. And while bacon is a common ingredient in chowder, it isn’t always necessary. This recipe shows how bacon can elevate the dish, but feel free to skip it if you prefer a vegetarian version.

Do all chowder recipes have bacon in them?

Recipe: Chicken Chowder

adapted from 50 Chowders (affiliate link) by Jasper White

Serves: 6 to 8 as a main course

Ingredients:

6 to 8 boneless, skinless chicken breasts, cut into bite-size pieces
4 ounces bacon, cut into ⅓-inch dice
5 tablespoons unsalted butter
1 onion, diced
2 stalks celery (4 ounces), cut into ⅓-inch dice
1 small red bell pepper (6 ounces), cut into ½-inch dice
2 sprigs fresh thyme
2 pounds Yukon Gold or other all-purpose potatoes, peeled and sliced ⅓ inch thick
4 cups chicken stock
2 cups heavy cream (optional) or 2 cups chicken stock
Salt, to taste
Freshly ground black pepper, to taste
Cayenne pepper (optional)
Broccoli (optional)

For garnish:

6 green onions, very thinly sliced

Instructions:

Sauté the chicken: In a frying pan, sauté the chicken until cooked through. Set aside.
Cook the bacon: Fry the bacon in a pot until crisp and golden brown. Pour off all but 1 tablespoon of the bacon fat, leaving the bacon in the pot.
Sauté the vegetables: Add the butter, diced onion, celery, and red bell pepper to the pot. Sauté, stirring occasionally with a wooden spoon, for about 10 minutes, until the vegetables are softened but not browned.
Add potatoes and stock: Add the sliced potatoes and 4 cups of chicken stock. The stock should just barely cover the potatoes; if it doesn’t, add enough water to cover. Increase the heat and bring to a boil. Add the thyme leaves.
Cook the potatoes: Cover and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn’t thickened enough, mash a few potatoes against the side of the pot to release their starch and thicken the soup.
Finish the chowder: Remove from heat and stir in the cooked chicken and cream (or extra stock). Season to taste with salt, black pepper, and cayenne pepper if desired. If you are not serving the chowder right away, cool it slightly, refrigerate, and cover it once cooled completely. Otherwise, let it sit at room temperature for up to an hour to allow the flavors to meld.
Reheat and serve: When ready to serve, gently reheat the chowder over low heat, being careful not to let it boil. Use a slotted spoon to serve the chicken, vegetables, potatoes, and bacon in the center of large soup bowls. Ladle the creamy broth around the ingredients and garnish with sliced green onions.

Tasting Notes
This Chicken Chowder is so good that even friends who don’t eat bacon went for seconds—proof of how flavorful and comforting this dish can be. I also had leftover chowder the next day, which I enhanced with rice. Though I usually avoid combining rice and potatoes, this chowder is versatile and forgiving, making it an ideal leftover meal.

Links
• Clam Chowder from Recipe Girl
• New England Clam Chowder from Andrea Meyers
• Chicken, Corn & Potato Chowder from Cookin' Canuck
• Corn Chowder with Cheddar from Serious Eats

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Monday, January 19, 2009

My Favorite Chili

My Favorite Chili Recipe: Hearty, Spicy & Flavorful

Last week I promised I would share my favorite chili recipe. Several years ago, I found this book: International Chili Society Official Chili Cookbook. I tried several recipes and liked Joe Burgoz's Colorado Championship Chili the best, but I've made my own tweaks over the years (including the addition of chili powder!).

You can find lots of other world champion recipes for chili at the International Chili Society's website.

Recipe: Chili

Yield: 12 cups, serves 6-10

Ingredients:

2 pounds of beef, chopped into small cubes
1 pound pork, chopped into small cubes
1 pound ground beef
3 tablespoons vegetable oil
3 cloves garlic, minced
1 large onion, chopped
1 medium-sized bell peppers, chopped
1 yellow chilies, chopped
2 long green chilies, chopped
1 tablespoon flour
2 tablespoons red chili sauce
4-5 ounces spicy tomato sauce
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1¼ ounces chili powder, or to taste
½ tablespoon cumin powder
Dash of oregano
2 10-ounce cans of beef broth
1 19-ounce can of kidney beans
1 19-ounce can of beans
8 ounces mushrooms, chopped (optional)
Salt and pepper, to taste

Instructions:

In 1 tablespoon vegetable oil, sear meat. Add to chili pot. In another 1 tablespoon vegetable oil, sauté garlic, onions, bell pepper, and chilies. Add to chili pot. Heat the remaining 1 tablespoon vegetable oil and add flour and brown. Pour in chili sauce. Stir until smooth and pour into the chili pot. Bring to a boil and add the remaining ingredients. Cook slowly for 2½ hours, stirring often.

If the chili is too runny, strain the sauce into a bowl. Make a roux by melting ¼ cup butter. Add ¼ cup flour and cook until it has the color of peanut butter. Pour in the strained sauce and stir. Cook until thick. Pour the thickened sauce back into the chili pot. Season to taste with salt and pepper.

Serve with Savory Corn and Pepper Muffins, a dollop of sour cream, and grated cheese. This would be a great chili to serve at a Super Bowl party!

Monday, November 10, 2008

Fill the Freezer—Cream of Tomato Soup

Cream of Tomato Soup – A Rich & Comforting Recipe

There are so many tomato soup recipes out there, but this is my favorite because every time I've made it for people, they have always requested the recipe. It's a crowd-pleaser, can be made ahead and is festive for the holiday season.

It also contains a secret ingredient: allspice. Allspice is the dried fruit of the Pimenta dioica plant, but it has the flavors of some other spices: cinnamon, ginger, nutmeg and cloves.

You can make this soup now, put it in canning jars, and freeze it. Once it's frozen, remove it from the jar and freeze in a freezer bag. This way you can use the canning jar for other uses.

Serve with baked Parmesan Crisps, Cheddar Shortbread or Goldfish! You can serve the soup in antique tea cups at Christmas or shot glasses for a cocktail party.

Recipe: Cream of Tomato Soup

8-10 servings

from The New Basics Cookbook by Julee Rosso and Sheila Lukins

Ingredients:

4 tablespoons unsalted butter
2 onions, sliced
1 carrot, chopped
6 cloves garlic, minced
2 cans (28 oz each) tomatoes
1 tablespoon pesto or 1 tablespoon fresh basil, chiffonade
pinch of sugar
salt and pepper
4 cups chicken or turkey stock
1/2 teaspoon ground allspice
2 cups whipping cream

You can find the recipe for Kugelhopf in the book The New Basics Cookbook (affiliate link).

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Tuesday, July 15, 2008

Tuesdays with Dorie—Chocolate Pudding

Homemade Chocolate Pudding – Rich, Silky, and Comforting

Nothing beats homemade chocolate pudding. I remember stirring the pot of chocolate pudding (from a box) on the stove anticipating the dessert we would have after dinner. Occasionally, we would have from-scratch-pudding, and that was a treat!

In Dorie’s version, the food processor does a bulk of the work. The pot leads by heating the milk and sugar, similar to a sugar syrup.

While the pot heats the milk, the food processor follows by preparing some key ingredients. It whizzes the dry ingredients to remove any lumps in the cocoa and cornstarch. It blends the sugar, eggs, and a bit of milk. And then it mixes the dry ingredients with the sugar/egg mixture.

After the pot has heated the milk, the food processor takes the lead by blending the hot milk with the sugar/egg/dry ingredient mixture.

Then, it’s back to the pot to thicken. Finally, the food processor finishes the job by blending the chocolate chunks, butter, and vanilla. This dance between the pot and the food processor results in a silky, smooth pudding.

“the food processor is like an insurance policy that makes sure the texture is smooth” ~ Dorie Greenspan ~

I found some roasted cocoa beans awhile ago at a chocolate boutique in Ottawa called Truffle Treasures and have been waiting for the right dessert to use it with, and this was it. A sprinkle of this bitter chocolate on top was perfect!

Recipe: Chocolate Pudding

You can find the recipe for Chocolate Pudding in the book Baking: From My Home to Yours (affiliate link) by Dorie Greenspan. Dorie has also published the recipe on her blog. To see how the rest of the TWD group fared with this week's recipe, click here and then click on each blogger! Thanks to Melissa of It’s Melissa’s Kitchen who chose the recipe for this week.

Tasting Notes

Smooth
Chocolate
Cool
Homey
Comforting
Delicious

Recipe for Next Week (July 22)
Cherry Rhubarb Cobbler on page 415 chosen by Melissa of Amanda from Like Sprinkles on a Cupcake.

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Monday, April 11, 2011

Ingredients:

Instructions:

Variations:

Monday, August 30, 2010

Recipe: Lynda's Lasagna

Ingredients:

Instructions:

Monday, August 23, 2010

Recipe: Traditional (Evolving) Family Borscht Recipe

Ingredients:

Instructions:

Monday, June 14, 2010

Recipe: Tortilla Soup

Ingredients:

Instructions:

Monday, March 29, 2010

Recipe: Chicken Chowder

Ingredients:

For garnish:

Instructions:

Monday, January 19, 2009

Recipe: Chili

Ingredients:

Instructions:

Monday, November 10, 2008

Recipe: Cream of Tomato Soup

Ingredients:

Tuesday, July 15, 2008

Recipe: Chocolate Pudding

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