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The Comfort of Homemade Soups, Gravies and More

April 1, 2010 By The Recipe Mom Leave a Comment
soup

soupWhat are comfort foods? I’ll take Soups, Gravies and More for $500, Alex. In the long standing tradition of long-standing traditions, soups, gravies, broths and other indulgent liquids has been a constant reminder of the cold weather outside and the warmth inside. There are many varieties and variations on these simple, yet elegant, bases, some of which you may or may not know. Let’s dive right in to the world of warm, comfort foods.

•Soups

While broth and stock have very subtle differences, soups are generally better defined and easier to distinguish between. Every culture has some form of soup in their arsenal of food. From egg drop soup to chicken noodle soup, soups are an easy and affordable way to feed a large group of people.

Almost any combination of ingredients can go into a soup. There are the traditional soups which we are familiar with, such as broccoli and cheese, while others we may not have ever attempted with our pallets. With all the varieties of soup out there, take the time and let your family try out some comfort food from other areas of the world.

•Stocks and Broths

The difference between a stock and a broth is, while stocks are just boiled down and concentrated liquid flavoring of whatever was put in, broth is simply a well-seasoned stock. Usually the only difference between the two is the addition of salt, but other herbs and spices can also be used to flavor the broth. A good way to tell the difference is stock is usually a clear or slightly colored liquid, while a broth usually has noticeable spices incorporated within.

Stocks and broths are the base for everything comfort. There are many different types of these base foods. Chicken, beef and vegetable are the most common, but there are also turkey, ham, fish and even a stock and broths made from sticks.

•Gravy

Just like the differences in soups, gravies have a wide variety of flavors and textures. Most gravy is made from pan drippings, commonly known as pan gravies. With the addition of broth or wine we deglaze the yummy, stuck on pieces of whatever was cooked to make gravy that is tasty and comforting. Other gravies are created from scratch, such as those that top biscuits.

The great thing about gravy is that many different flavor combinations can be combined to make the perfect compliment to almost any meal. Most gravy starts out with a roux, pronounced roo, which is a combination of flour and butter, giving gravy its thick texture and rich flavor. The roux is the base, from which, other flavors are added. For instance, the classic biscuits and gravy recipe usually calls for some breakfast sausage to be browned and added to the roux, which is then thinned out by using a stock, broth or milk.

Comfort foods have been around for ages, and will continue to thrive due to their simplicity and the memories they invoke. There is nothing like sitting down at your grandmother’s table for a nice warm bowl of chicken noodle soup. Share the good memories and good food with your family, and try your hand at creating these different types of comfort foods.

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Winter Roasts are Comforting and Warming

January 30, 2010 By The Recipe Mom Leave a Comment
roast

roast
Meat and potatoes have a way of making us feel good and help us to ward off those cold winter days. Sometimes when it’s cold and snowy outside the comfort of a good home cooked meal is all you need to forget the chill outside. Fixing a good roast is as easy as making a sandwich.

Beef, pork and lamb cuts make the best roast. Look for flecks of fat or “marbling” when choosing a large cut of meat for your roast. Marbling helps in making a tenderer roast along with enhancing the flavor and juiciness of the roast. Beef that has been aged also enhances the flavor of the meat.

When it comes to types of meats to roast, there are many to choose from. Beef roasts and pork roasts are favorites, but roasted prime rib and leg of lamb have a great taste when roasted. A roasted chicken is moist and will have more flavor than fried chicken. Turkeys and hams are often roasted to enhance their flavor and texture.

Look for a cut of meat that is at least 2 inches thick. The larger the cut of meat, the moister the finished product which in turn makes for a less chewy piece of meat. Moist heat is important when roasting a large cut of meat. A large cut of meat when slow cooked should be braised to give it a moist texture and to seal in the flavors.

Browning the meat is a plus. It doesn’t matter if you are slow cooking on top of the stove, in the crock pot or in the oven. Browning meat before hand over high heat will help to caramelize the proteins and sugars found on the outside of the meat. This gives your roast a richer flavor.

It is best to season a roast before browning it. By doing this prior to browning, the flavors are sealed into the meat and not left in the bottom of a roasting pan. Roasts are best cooked between 300 and 350 degrees.

If you are adding vegetables such as potatoes, carrots, onions and celery to a roast in the oven, add them about 1 hour before the roast has finished cooking. They will be soft instead of mushy from being overcooked or crunchy from being undercooked.

If you are using vegetables and using a crock pot, always add the vegetables at the beginning of the cooking process. You want your vegetables to be soft and by letting them cook longer at the slow temperature, your end result will be vegetables that are soft but not mushy.

Water, broths, soups, juices, wine and even soda can be added to help keep your roast juicy and flavorful. Always be sure to cover your pan with foil or a tight lid to keep the liquids from escaping and causing your roast to become too dry.

Don’t forget to use a meat thermometer. Different meats cook in different time spans. A meat thermometer is the most reliable way to tell when any meat product is cooked all the way through. Roasts make the best fix it and forget meals. Add a side of fruit and a slice of warm homemade bread and you have a meal that is both comforting and warming.

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Comforting Casseroles: A Winter Long Affair

January 16, 2010 By The Recipe Mom Leave a Comment
casserole

casseroleCasseroles take center stage when it comes to warm comforting foods. Baked in the oven these types of meals can consist of a variety of meats, vegetables and even fruits. Use leftovers, staples found in the cabinets, pantry and refrigerator to make a meal that can be frozen and reheated when time is short. There’s nothing like a good casserole on a cold winter night.

Where Casseroles Come From

Casseroles were derived from France where they were called “saucepans” originally. These casseroles were simple meals made with rice combined with cheap meats or types of sweetbread to save money. The casseroles we know today began in the late 1800’s.

In the early 1950’s when casserole cookware became a rage the casserole became a major part of the American kitchen. Easy to fix and quick to arrive on the table the cookware made it easy to make a meal in one dish, place it in the oven and still elegantly served right to the table. Often times a casserole will be referred to as a bake. This type of casserole is well known in Great Britain.

Why Are Casseroles Such a Hit?

Its 6:00 and you just arrived home from work. The kids are home and your husband is wondering what you’re fixing for supper. Cooking is not necessarily at the top of your ‘things I’d love to be doing right now’ list, but your family has to eat, right? You begin looking around the kitchen and discover there’s a little of this and a little of that in the refrigerator and cabinets. Throw it all together in a dish, bake it and you’ll soon have a nice meal to place on the table.

Casseroles are the perfect main dish. They usually contain meat and vegetables of some type, so adding a lot of extras to the meal is not necessary. A salad or bowl of fruit, along with bread and you’ve got yourself a full meal to serve.

Convenience also comes into play with casseroles. Many of us like to make our meals for the week ahead of time. Casseroles freeze well and are easy to reheat. Just pull them out of the freezer and place them in a preheated oven. In an hour or so you have a meal fit for the entire family.

Not only are casseroles quick and easy, but they save time and money. Many casseroles are made from leftovers. Add a can of creamed soup and sprinkle bread crumbs over the top. You just can’t beat all the advantages a casserole has to offer.

Creating a Casserole

Most casseroles include meat and vegetables although they can be made with fruits as well. Add in pasta, cheese, condensed soups, chopped hard boil egg and top them with a nice bread crumb topping. Tuna casserole, vegetable casseroles, chicken casseroles, beef casseroles and mixed fruit casseroles are just a few ways of preparing a delicious meal.

Always use a dish that is the right size for the ingredients. If a dish is too big the moisture will evaporate leaving the casserole dry. If it’s too small the casserole will bubble over. A casserole dish that is too deep produces uncooked foods where a casserole dish that is too shallow will cause the ingredients to be overcooked. Casserole dishes today come in numerous shapes and sizes, not to mention the colors and designs. With all the types of casseroles dishes available it becomes easy to find ones that will go from oven to table without worry.

Casseroles may have taken a back stage to fast food, microwave and ready to serve meals, but in reality they may be one of the best ideas for our times. They also make great pot luck dinner items and can be made to feed a large crowd very easily. Take a look in your fridge and cabinets and see what you can find to make a casserole for dinner tonight.

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