Comfort food. People don’t usually think about it; they respond to it. And when temperatures drop and snow accumulates, we crave these comfort foods even more.
Year after year, foods that make us feel better routinely appear on the family dinner tables as well as on restaurant menus. More recently, however, with the increased availability of exotic foods and the access to ingredients that used to be seasonal, many traditional comfort foods have evolved into dishes with international gourmet flair. For those less inclined toward the savory, elaborate confections often replace simple desserts.
A centuries-old favorite, meatloaf traditionally mixes ground meat, usually beef, with a variety of standard root vegetables like carrots, potatoes and onions. But, with the addition of a few avant-garde ingredients or an additional sauce, the standard dish becomes international cuisine. Combining ground pork and ground beef with prunes and pistachios gives meatloaf a distinctly French flavor. For a taste of Italy, and a nod to the Romans who first fixed a variation of the dish, ground sirloin or chuck blends with Parmesan and Romano cheeses, zucchini, red pepper and garlic. Molded into individual loaves topped with a balsamic glaze elevates the beloved meatloaf to an entirely new level.
Modern Mac & Cheese
Elbow shaped pasta with a simple American cheese sauce also takes center stage as a comfort food. Macaroni and cheese is a childhood favorite of most Americans. While a sprinkling of breadcrumbs across the top used to dress up this dish, current variations on Thomas Jefferson’s favorite are as plentiful as the years between Jefferson’s tenure as president and today.
One south-of-the-border version with Tabasco, poblano chilies, sun dried tomatoes and sharp cheddar cheese appeals to those with a taste for a spicier fare. A milder Swiss-style adaptation uses Emmenthal, crème fraîche and nutmeg. For those individuals with a palate for Middle-Eastern flavors, try a variation with cumin, coriander, mint and goat cheese.
Most restaurants offering macaroni and cheese tweak the standard recipe creating their own house variation of the dish. Chef Jonathan Giddix of Ceres Bistro at Worcester’s Beechwood Hotel says his lobster macaroni and cheese is definitely one of the favorite comfort foods on the menu—Phantom Gourmet lists Lobster macaroni and cheese as one of the 10 comfort foods of New England.
A similar dish, seafood macaroni and cheese also hold a comfortable spot in the New England lineup. Full of shrimp, crab and lobster smothered in a creamy Fontina sauce, its flavorful heartiness takes the bluster right out of a wintery Nor’easter.
Palate-Soothing Soups & Stews
While unique additions to our favorite foods offers tantalizing twists, it is the simplicity of others that best soothes the palate. The savory blend of flavors found in soups and stews can easily mitigate the chill of a winter’s eve. Served in oversized mugs, they warm the hands as well. Among the top 10 comfort foods on the Food Network’s list is chicken noodle soup. Almost everyone can conjure some memory of the enticing aroma of chicken, herbs and vegetables wafting from the kitchen, inspiring the appetite and magically smoothing the rough edges of a busy day.
Sweet Bliss
For many, savory foods are merely a requisite part of the meal, and the real comfort arrives only with a velvety chocolate concoction or a lighter-than-air pastry. The end of a meal, or even an indulgent afternoon break, begs for a sweet confection.
While puddings, pies, cakes and other standard desserts hold great appeal, many find that true satisfaction occurs only with an enhanced adaptation. Tortes and cakes layered with fine confections offer an elegant taste experience. A staple in this area, the famous Boston cream pie has defined comfort since 1855, but even that famous dessert has seen some alterations over the years, a shift to three layers of cake and two of custard, topped with chocolate, swirls of white icing and toasted almonds.
In this pursuit for sweet perfection, puddings become an airy mousse or a creamy brûlée with its topping of caramelized sugars. Whatever the choice of dessert, these enhanced variations on everyday fare provide an exceptional end to the quest for comfort the epicurean way.
