Fine Cooking Comfort Food 200 Delicious Recipes for... (PDF) (2024)

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Summary Fine Cooking Comfort Food 200 Delicious Recipes for Soul-Warming Meals

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Comfort Food200 Delicious Recipesfor Soul-Warming Meals

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contents 2 soups & chowders 46 stews & chilis 74 pasta & grains 100 o ne-pot meals,casseroles & more 158 breakfast & brunch 182 sandwiches 202 sides 224 desserts 244 metric equivalents 245 contributors 248 photo credits 249 indexS I P S & S w E E T S 1

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Black Bean Soupwith Sweet Potatoes(recipe on p. 5)

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soups&chowdersclassic tomato soup p. 4 creamy seafood chowder with bacon,thyme & jalapeño p. 22black bean soup with sweetpotatoes p. 5 baked potato and leek soup withcheddar and bacon p. 23chicken noodle soup withlemongrass p. 6 curried zucchini soup p. 24wild mushroom soup with sherry winter vegetable soup with coconutand thyme p. 7 milk and pears p. 25french onion soup p. 8 thai hot and sour shrimp soup p. 26cheddar and cauliflower soup p. 9 cinnamon beef noodle soup p. 27broccoli soup with bacon p. 10 colombian chicken soup (ajiaco) p. 28chicken soup with lime and hominy p. 11 tunisian chickpea soup p. 30classic vichyssoise p. 11 creamy tomato soup with basilcoulis p. 31purée of sweet potato and gingersoup with apple-mint raita p. 12 bouillabaisse p. 32root vegetable and barley soup minestra di pasta e piselli p. 34with bacon p. 13minestrone with green beans andspiced tomato and red lentil soup p. 15 fennel p. 35pasta e fa*gioli p. 16 french farmers’ soup p. 36carrot and leek soup with herbed rustic bean and farro soup p. 39croutons p. 17tomato bisque & cheese toasts p. 40parsnip and parmesan soup p. 18spicy noodle soup with shrimp andturkey soup with dill, parsley & chive coconut milk p. 41dumplings p. 19poultry stocks p. 42roasted hubbard squash soup withhazelnuts and chives p. 20 vegetable stock p. 43garlicky tortellini, spinach & tomato fish stock p. 44soup p. 22 beef stock p. 45

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classic tomato soupYi e l d S a B o u t 2 q u a r t S ; If you grew up on the soup in theS e r v e S 8 red and white can, prepare tobe blown away by this light, yet2 tbs. extra-virgin olive oilcreamy, version.1 tbs. unsalted butter1 l arge white onion, finely 1. heat the oil and butter in a chopped 5- to 6-quart dutch oven over 1 l arge clove garlic, smashed medium-low heat until the and peeled butter melts. Add the onion 2 t bs. unbleached all-purpose and garlic and cook, stirring flour occasionally, until softened but not browned, about 8 minutes. 3 c ups homemade or lower-saltchicken broth Add the flour and stir to coat the onion and garlic. 1 2 8-oz. can whole peeled plumtomatoes (with their juices), 2. Add the broth, puréed tomatoes, sugar, thyme, and 1 tsp. each salt and puréedpepper. Bring to a simmer over medium-high heat while stirring to make sure 11 tsp. granulated sugar that the flour doesn’t stick to the bottom of the pan. reduce the heat to low, 1 sprig fresh thyme cover, and simmer for 40 minutes.K osher salt and freshly ground 3. discard the thyme sprig. black pepper4. Let cool briefly and then purée in 2 or 3 batches in a blender or food proces-3 t bs. thinly sliced fresh basil,chives, or dill (or a mix); omit sor. rinse the pot and return the soup to the pot. season to taste with salt and if using one of the garnishes pepper. reheat if necessary. serve warm but not hot, garnished with the herbs in the sidebar below (or try one of the creamy garnishes in the sidebar below).  —Perla Meyersper serVING: 110 cALorIes  |  3G proTeIN  |  11G cArB  |  5G ToTAL FAT  |  1.5G sAT FAT  |  3G MoNo FAT | 0.5G poLY FAT | 5MG choL | 430MG sodIuM | 2G FIBerGarnishes add a Creamy touchSour cream, goat cheese, and Parmesan garnish In a small bowl, combine 1 cup sour cream with 1 cup crumbled goat cheese. Add 1 Tbs. freshly grated parmigiano-reggiano,  1 Tbs. thinly sliced fresh chives, and 1 Tbs. extra-virgin olive oil. Mix thoroughly and season to taste with kosher salt and freshly ground black pepper. Add a dollop to each serving. Crème fraîche, herb, and horseradish garnish In a small bowl, combine 1 cup crème fraîche with 1 Tbs. minced freshdill and 1 Tbs. minced scallion. Add 1 Tbs. well-drained prepared white horseradish and mix well. season to taste with kosher salt and freshly ground black pepper. Add a dollop to each serving.4 s o u p s  &  c h o w d e r s

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black bean soup with sweet potatoesYi e l d S a B o u t 1 4 C u P S ; The sweet potatoes in this soup contrast nicely with the tang of the yogurtS e r v e S 8 and the tartness of the lime. Aniseed lends an unusual hint of licorice flavor.You can store leftovers in the refrigerator for up to 5 days.2 tbs. vegetable oil2 m edium yellow onions, 1. heat the oil over medium heat in a 6-quart (or larger) dutch oven. Add chopped the onions and cook, stirring occasionally, until starting to soften and brown 3 m edium cloves garlic, slightly, about 8 minutes. Add the garlic, coriander, cumin, aniseed, and 1 tsp. coarsely chopped pepper and cook, stirring constantly, until fragrant, about 30 seconds. Add the 11 tsp. ground coriander broth, beans, sweet potatoes, and 3 tsp. salt and bring to a boil over high heat; 1 tsp. ground cumin skim any foam as necessary. reduce the heat and simmer, uncovered, stirring occasionally, until the sweet potatoes are tender, about 15 minutes. 1 tsp. aniseed2. using a slotted spoon, set aside 3 cups of the beans and potatoes. purée Freshly ground black pepperthe remaining soup in batches in a blender. return the solids to the soup and 2 q uarts lower-salt chicken season to taste with salt and pepper. serve topped with a dollop of the yogurt broth or homemadevegetable broth and a lime slice.  —Lori Longbotham4 1 5.5-oz. or two 29-oz. cans per serVING: 310 cALorIes  |  17G proTeIN  |  51G cArB  |  6G ToTAL FAT  |  1G sAT FAT  |  black beans, rinsed and 2.5G MoNo FAT | 2G poLY FAT | 0MG choL | 370MG sodIuM | 11G FIBerdrained2 m edium sweet potatoes,peeled and cut intomedium diceKosher salt1 cup plain yogurt tips for freezing soup8 paper-thin lime slices Many soups freeze easily, so they’re great instant meals for busy nights. Follow these tips for best results.• c  hill soup thoroughly before freezing; this allows it to freeze faster. The ice crystals that form will be smaller, so your soup will have better texture and flavor.  • F  reeze soup in plastic containers, leaving about 1 inch at the top to allow for expansion. or fill plastic freezer bags about three-quarters full and squeeze out as much air as possible. • F  reeze soups in large amounts or in smaller, portion-size containers that are ready to heat and serve. The smaller the container, the quicker it will freeze and defrost.• B  efore freezing, cover, label, and date your soup. As a general rule, stocks and broths can be frozen for up to 6 months; vegetable soups, about 4 months; meat, fish, or chicken soups, about 3 months; and soups with egg and cream, about  2 months. • K  eep a thermometer in the freezer to make sure the temperature remains con-stant at 0°F. If you’re freezing a large quantity at once, turn the thermostat to its coldest setting until the soup freezes. • L  eave the soup in its container and defrost in the refrigerator, microwave oven, or under cold running water. You can also remove it from the container and reheat the frozen soup in a saucepan over low heat. A microwave oven is better for reheating small amounts of soup. • s  erve soup as soon as possible after defrosting. • d  on’t be alarmed if puréed soup separates after defrosting. To fix it, just whisk it back together.• B  e aware that soups containing cream, wine, or lemon juice (or those thickened with eggs or flour) don’t always freeze well. when reheating, simmer gently and whisk constantly to prevent curdling. or better yet, add these ingredients after reheating.s o u p s  &  c h o w d e r s  5