Comfort Food

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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:

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 -

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.

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.

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 -

This is not a meal for nicely sliced bread...big hunks for
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.

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:

3 large egg yolks
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 -

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!