Simple Comforts: 50 Heartwarming Recipes
Sur La Table
Language: English
Pages: 88
ISBN: 0740793519
Format: PDF / Kindle (mobi) / ePub
50 delicious comfort food recipes wrapped up in an affordable, giftable package.
Featuring recipes such as Cinnamon Streusel-Sour Cream Coffee Cake, Winter Vegetable Stew with Moroccan Flavors, Savory Meatloaf with Maple-Mustard Glaze and Rich Brown Gravy, Apple and Ginger Spiced Sweet Potatoes, and Old-Fashioned, Better-Than-Any-Box Butterscotch Pudding, Simple Comforts from Sur La Table lives up to its title.
Inside a giftable trim package, 50 recipes are presented alongside full-color photographs and detailed instructions. Savory and sweet recipes include everything from breads and muffins to soups and stews, sandwiches, main courses, side dishes, and desserts. Dish up a dose of comfy goodness with Simple Comforts.
Wine Mondays: Simple Wine Pairings and Seasonal Menus
treat than biting into a nugget of warm, runny blue cheese. Serve the red onions as a side dish or as a topping for the burger. 2 tablespoons extra-virgin olive oil, plus more as needed 1½ pounds red onions, thinly sliced (about 4 cups) 2 tablespoons balsamic vinegar 1 teaspoon coarse salt ⅛ teaspoon freshly ground black pepper 1½ pounds ground beef 3 ounces firm blue-veined cheese, such as Stilton, crumbled 1 tablespoon finely chopped fresh Italian parsley 1 Heat a medium skillet,
pans between the oven racks. Bake for another 6 to 7 minutes, until the cookies are golden brown around the edges. Transfer the pans to the cooling racks and let the cookies cool completely. You may need to reuse the pans to finish baking all the cookies. Let the pans cool before you put more dough on them for baking. Store the cookies in an airtight container or a resealable plastic bag for 5 days. Mile-High Apple Pie SERVES 8 The attractive high dome of an apple pie can be considered
ounces unsweetened chocolate, finely chopped 1 cup sugar 2 large eggs, at room temperature 1½ teaspoons pure vanilla extract ½ cup unbleached all-purpose flour Pinch of salt ½ cup chocolate chips or chunks (optional) ½ cup chopped nuts of your choice, toasted and cooled (optional) 1 Preheat the oven to 350°F and position an oven rack in the center. Line an 8-inch square cake pan with foil or parchment paper across the bottom and up two of the sides, then lightly coat with an oil spray.
center. Lightly coat a 9 by 5-inch loaf pan with melted butter or canola oil spray and line with a piece of parchment paper that extends 1 inch beyond the edge of both sides of the pan. In a medium bowl, whisk the flour, cornmeal, sugar, baking powder, salt, and pepper to blend well. Add the shallot, corn kernels, thyme, sage, and parsley. Whisk again to blend everything thoroughly. 2 In a second medium bowl or large measuring cup, whisk together the half-and-half and eggs. Make a well in the
bowl and press on the mushrooms to expel the excess water. Coarsely chop the porcini. Save the porcini water. 9 If necessary, rearrange the oven racks to accommodate the large pot. Preheat the oven to 325°F. 10 Return the pot to medium heat and heat until hot. Add the onion wedges and garlic clove to the hot fat and sauté, stirring, for 5 minutes, or until golden. Add the tomatoes and break them into chunks with the side of a spoon. Add the reserved strained marinade, the chopped porcini and