Listen while you read:
We all have our comfort foods - "confortare il cibo" - For some it is a quick-easy meal that reminds them of home and mom and the memories of just showing up at the table and the food being there. For others comfort food might be an involved all-day affair. I have favorite comfort foods that fit into both of those categories.
No matter what it is that makes you feel all satisfied, whether it be a big bowl of mashed potatoes with some fried chicken, or a big bowl of pasta covered in your favorite gravy, or even a bowl of Campbells Tomato Soup, it is YOUR comfort food. Isn't that the real definition of "comfort food"? Food that surrounds us like a needed hug or that extra blanket on a cold winter night.
When my most excellent friend TURNBABY of "And As The World Turns" had her BlogTalk Radio Show, we spent one Sunday evening talking comfort foods. You can hear that show by going HERE.
This weekend, the weather here in Memphis regressed by about 20 degrees. Cold, rainy, just blah.
Having to spend much of that time outdoors watching baseball causes my body to begin requesting one of those dishes that gives me comfort.
So, after the game on Saturday, I headed to the local Kroger's and picked up the following:
No matter what it is that makes you feel all satisfied, whether it be a big bowl of mashed potatoes with some fried chicken, or a big bowl of pasta covered in your favorite gravy, or even a bowl of Campbells Tomato Soup, it is YOUR comfort food. Isn't that the real definition of "comfort food"? Food that surrounds us like a needed hug or that extra blanket on a cold winter night.
When my most excellent friend TURNBABY of "And As The World Turns" had her BlogTalk Radio Show, we spent one Sunday evening talking comfort foods. You can hear that show by going HERE.
This weekend, the weather here in Memphis regressed by about 20 degrees. Cold, rainy, just blah.
Having to spend much of that time outdoors watching baseball causes my body to begin requesting one of those dishes that gives me comfort.
So, after the game on Saturday, I headed to the local Kroger's and picked up the following:
2 Red Bell Peppers
2 Green Bell Peppers
2 Medium Onions
2 lbs. Potatoes
2 lbs. Italian Sausage (Hot or Sweet or a mix, your choice)
I know we have a few friends who are 'cooking challenged'. Let me assure you that this is one of those recipes that anyone can recreate. If you know how to use a knife, a timer and an oven, you can not mess this up.
Preheat the oven to 450 degree
Wash the veggies and then grab your best knife. For the peppers, cut them open and remove all the seed and the 'ribs'. Then cut the peppers into 1" pieces. Cut the potatoes into 1" pieces. Peel the onion and cut it into 1" cubes.
Once all the veggies are cut place them into a roasting pan -
Preheat the oven to 450 degree
Wash the veggies and then grab your best knife. For the peppers, cut them open and remove all the seed and the 'ribs'. Then cut the peppers into 1" pieces. Cut the potatoes into 1" pieces. Peel the onion and cut it into 1" cubes.
Once all the veggies are cut place them into a roasting pan -
You may need to use two roasting pans, as you do not want
the veggies to be too crowed or they will not brown properly

Once the veggies are in the roasting pans, pour about 1/4 cup of vegetable oil over them and then, using your hands, mix the oil and the veggies, coating them well.the veggies to be too crowed or they will not brown properly
Put the roasting pan(s)into the oven and let them cook for about 45 minutes stirring the veggies up once or twice during that time.
Have a beer or a nice glass of wine while the cooking magic happens.
Have a beer or a nice glass of wine while the cooking magic happens.

After about 45 minutes, stick each sausage link with a fork twice and then place the sausages on top of the veggies in the roasting pans and cook for about 25 minutes or until the sausage is cooked through, turning the sausage over once during that time.
What are your favorite comfort foods? Are comfort foods only for cold weather, or are they a year-round necessity?
About 10 minutes before the sausages will be cooked, wrap some nice crusty Italian bread in some aluminum foil and toss it into the oven.
Once you take the roasting pans out of the oven, cut the bread into big hunks -
About 10 minutes before the sausages will be cooked, wrap some nice crusty Italian bread in some aluminum foil and toss it into the oven.
Once you take the roasting pans out of the oven, cut the bread into big hunks -
This is not a meal for nicely sliced bread...big hunks for
using to push the meat and veggies into your fork
using to push the meat and veggies into your fork
There were 10 sausages in the two packs I purchased. This recipe can be doubled, tripled, quadrupled...whatever, as long as you have the roasting pans and oven space.
You can also cut the veggies into bigger pieces if that is your desire, but your roasting time will increase, so watch that they do not burn.
Fill some bowls with one or two sausages and cover with the veggies, grab a hunk of bread and enjoy! Stick to your belly, yummy goodness.
You can also cut the veggies into bigger pieces if that is your desire, but your roasting time will increase, so watch that they do not burn.
Fill some bowls with one or two sausages and cover with the veggies, grab a hunk of bread and enjoy! Stick to your belly, yummy goodness.
While Nancy and I sat watching another episode of Dexter, I took a break and went into the kitchen and cut up some strawberries.
Then I grabbed the following:
Then I grabbed the following:
3 large egg yolks
3 tablespoons of sugar
3 tablespoons of Marsala Wine
3 tablespoons of sugar
3 tablespoons of Marsala Wine
Put a pot on the stove with about 3" of water and bring to a simmer (do not let it boil)
Using a bowl that will fit over the pot (or you can use a double-boiler for this), mix the eggs, sugar and Marsala.
Then put the bowl on to the pot and mix briskly -
Using a bowl that will fit over the pot (or you can use a double-boiler for this), mix the eggs, sugar and Marsala.
Then put the bowl on to the pot and mix briskly -
A handmixer works real well for this
Mix for 5-10 minutes until the mixture is a pale yellow and light and fluffy.
CONGRATS...you just made Zabaglione! (Za-ba-yone), the Italian custard you pay mucho bucks for in a restaurant.
Dip the strawberries into the Zabaglione and enjoy - If the Zabaglione coats the strawberry like in the picture, it is perfect-o!
CONGRATS...you just made Zabaglione! (Za-ba-yone), the Italian custard you pay mucho bucks for in a restaurant.
Dip the strawberries into the Zabaglione and enjoy - If the Zabaglione coats the strawberry like in the picture, it is perfect-o!
27 spices added:
Yah know I still have a scar on my left thumb from where I got spattered with Hot Zab...way back in 1989!
Love that recipe. I am gonna make it next weekend!
Love those kind of scars! It cam out fantastic...yummo!
It's actually Zabaglione, not Zabigon.
My grandmother used to make it all the time - she's from Scandicci (just outside of Florence) - and she always put heavy cream and lemon zest in it. You should try that sometime.
It's a great desert!
ROSEMARIE: I have actually seen it spelled both ways, though yours is the more common spelling.
I have also had it with the lemon zest and like it.
I agree...a great dessert.
Sounds good, making me hungry. Great choice of music, you can never go wrong with a Beatles song.
JOHN: Well with the strawberries, it was the only song that stayed in my brain
I'm gonna have to try this next time I'm in full blown Home Alone mode.
Note: Three baggies and a few chicken tenders don't make for a food blog. You're safe.
My husband would love this. I love cooking Italian and I LOVE your site...
Thanks for stopping by my blog.
Your blog is now added to a fav.
Sausage & Peppers was a staple for us when I was growing up. My Nana makes it the best.
And funny you made Zabaglione-it's the dessert I'm teaching at my next supper club!
My favorite comfort foods are mac & cheese and grilled cheese sammiches.
Oh, CAKE is quite comforting too!
DRILLERAA: Hey, give it a try with the grandcrew...they might just like it. LOL...I did enjoy your post though.
MIRANDA: Thanks for coming by. I appreciate the knid words...and will Fav you also
MAGS: I love adding the potatoes...isn't that funny
TRAVIS: Yup, that sounds like you! LOL
Wow, I haven't made or even though of Zabaglione in years.
I like the look of the new blog. You did a great job putting it together.
My list of 'comfort foods' is obscenely long and I agree that it's a personal thing. I do love a good Mac and Cheese although the potatoes I have up today are a close contender. Love love love Johnsonville products.
I am definitely going to make the Zabaglione--we both love Marsala.
JEFF: Thank you Sir...now get into the kitchen
LIZ: I know, so is mine...why do we need THAT much comfort? LOL It is so yummy...and it is good on ANYTHING! hehehehehe
Comfort food is eaten anytime comfort is needed, whether it be weather or mood induced. I take great comfort in eating the Indonesian cuisine of my childhood. I just wish my family liked to eat it as much as I do!
SONGBIRD: Most absolutely...and I will try some...when are you cooking?
I never eat for comfort......
......
April 1st
MICKEY-T: You eat for?
comfort food for me is 'tuna fish gunge'... delicious mixture of condensed mushroom soup, macaroni and tinned tuna. Mm... Even hungover I could eat that.
The zabaglione sounds so easy when you describe it.
TOPCHAMP: It is very easy actually...
...you said sausage...and peppers...mmmmmmmmmmmm
PHFRANKIE: I Did I Did!
I'm a bit surprised you roast your vegetables in vegetable oil...as opposed to olive oil?
Mexican food is comfort food for me...
I have too many comfort foods but a big favorite of mine is pot roast and mashed potato and gravy.
Oh and Yorkshire Pudding and roast beef and creme brulee.
Now this looks outstanding, love your food photos. Nice blog post.
KATHERINE: I do use olive oil on occasion also...it depends upon my mood
STARR: Pot roast and mashed rocks!
DEE: Thank you for taking a seat at the table. Come on back ya' hear
It's funny--I thought the same thing s katherine--I use different types of olive oil depending on how much I want the oil to impart its own flavor impact. About the only thing I use vegetable oil for is deep frying.
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