With temperatures dropping and the snowfall, it’s only fitting that National Comfort Food Day falls annually on December 5th. Warm and delicious comfort foods are one of the best ways to beat the chill this time of year, after all!
Japanese Soufflé Pancakes (Courtesy of Fuwa Fuwa)
Ingredients:
- Two egg yolks
- Whites of three eggs
- Splash of whole milk
- 25-30g flour
- 1/4 teaspoon cream of tartar
- 30g sugar
Directions:
- Separate the eggs, keeping 2 egg yolks in one bowl and all three whites in a separate bowl.
- Whisk the egg yolks until combined. Add a splash of whole milk to the egg yolks and whisk some more.
- Add the flour to the egg yolks and set the mixture aside.
- Set your stand mixer to medium and beat the egg whites and cream of tartar until foamy
- Add half of the sugar to your egg white and continue to beat the egg whites for 3 minutes. Then, add in the other half of the sugar.
- Beat the egg whites and sugar until it forms stiff peaks.
- Combine the egg yolk and egg white mixture.
- Butter your pan or griddle on low heat.
- Scoop the batter onto the pan or griddle.
- Cook for 3.5 minutes, then flip and cook for another 3.5 minutes.
- Decorate with toppings of sauces of choice
Apple Crisp (Courtesy of BakeGood.ca)
Ingredients:
- 6 cups cooking apples, peeled, cored and sliced 1/2-inch thick (about 5 to 6 medium-sized apples)
- 3 tablespoons Fleischmann’s® Corn Starch
- 1-1/2 teaspoons ground cinnamon
- 1/2 cup Beehive® OR Crown® Golden Syrup
- Crisp Topping
- 1 cup quick OR old fashioned oats
- 3/4 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup butter or margarine
Directions:
- Preheat oven to 350˚F.
- Stir apples, corn starch, cinnamon and corn syrup together in a large bowl, until apples are well coated. Transfer to a greased 8 x 8-inch baking dish.
- Combine oats, brown sugar and flour in a large bowl. Cut in butter with a pastry blender or two forks until mixture is crumbly. Sprinkle over apples.
- Bake for 45 to 60 minutes, or until apples are tender.
Beef and Potato Stew (Courtesy of Mazola)
Ingredients (6 servings):
- 1 tablespoon Mazola Canola Oil
- 1 teaspoon garlic powder
- 1 teaspoon black medium grind pepper
- 1 teaspoon salt
- 1-1/2 pounds beef shoulder roast, cut into 2-inch pieces
- 1 cup water
- 1 MakeGood Tomato OR Chicken Bouillon Packets OR 2 teaspoons Tomato Bouillon
- 2 medium Russet potatoes, peeled, sliced into rounds
- 1/2 medium white onion, thinly sliced
- 2 medium tomatoes, sliced into rounds
- 1 can (8 ounces) tomato sauce
- 2 tablespoons canned pickled jalapeno OR serrano peppers with juice
Directions:
- Combine oil, garlic, pepper and salt in a large skillet. Add beef and brown over medium high heat for 15 minutes. Stir in water and bouillon. Lower heat, cover and simmer for 10 minutes.
- Uncover pan and layer potatoes, then onion, then tomatoes. Add tomato sauce, jalapenos and pickled juice. Cover and cook for 10 to 15 minutes until the potatoes are tender.
Meatballs (Courtesy of Pizzeria Libretto)
Ingredients (4-6 servings)
- 1 ½ kg ground beef / ground pork shoulder
- ¾ cups breadcrumbs
- 1 egg
- ½ cup parsley chopped
- ¼ cup chives, chopped
- ¼ cup oregano, chopped
- ½ cup roasted red peppers, pureed
- ½ cup parmigiano cheese, finely grated
- ½ tbspn salt
- ½ tbspn black pepper
Directions:
- Mix all ingredients together in a large bowl making sure everything is mixed together.
- Use standard ice cream scoop to portion the meatballs.
- Roll the meat in the hand to give it a tight circular shape and place on a large sheet pan lined with parchment paper.
- Bake in the oven at 375C for 20 – 30 min. (flip meatballs half way through)
- Remove from oven and set aside.
Tomato Sauce for Meatballs
Ingredients:
- ½ cup olive oil
- ½ large onion, finely diced
- 1 tbspn garlic (2 cloves), finely chopped
- 1 liter canned San Marsano tomato, pureed
- ¼ basil, chopped
- ½ tbspn salt
- 1 cup parmigiano cheese (coarsely grated)
Directions:
- Add ¼ cup of olive oil to a large enough pot that the meatballs will fit.
- Sautee the onions over medium heat till translucent.
- Add chopped garlic and sautee for another minute.
- Add the tomato sauce and bring to a simmer.
- Once the tomato sauce comes to a simmer, add the meatballs.
- Add the chopped basil, and simmer for about 30 – 40 minutes.
- In a bowl, place 3 meatballs (or how ever many you are serving) and spoon sauce over top the meatballs.
- Sprinkle grated parmigiano cheese over top.
