Different food cultures have different comfort foods: typically soups, starchy or meaty dishes, and/or rich puddings (see "Explaining the Psychology of Comfort Food" by Anneli Rufus 2011). Our boys love the mild apricot smell, mild peppery taste and rubbery texture of chantarelle mushrooms. As it is still Fall and the mushrooms are plentiful, I prepared a creamy chantarelle and shiitake mushroom sauce and served it with pork fillets and boiled tatties. I sprinkled some chopped spring onions and pomegranate arils on top for garnish and texture.
Last night I also kick started a chicken soup. Chicken soup is easy to make and it is the ultimate comfort food!!! Just poach in liquid a whole chicken with vegetables (e.g. carrots, onions, kohlrabi, celery stalks, garlic, parsnips, leek and rutabaga), herbs (e.g. dill, parsley, tarragon) and spices (e.g. paprika, saffron, bay leaves, s&p) for 2 hours. Then remove from heat, cool and refrigerate overnight. Heat it up the next day and serve with dumplings/kneydels or bread. Garnish the soup with chopped parsley and spring onions.
Copyright © The Enogastronomist — Learning begets hunger.©
Last night I also kick started a chicken soup. Chicken soup is easy to make and it is the ultimate comfort food!!! Just poach in liquid a whole chicken with vegetables (e.g. carrots, onions, kohlrabi, celery stalks, garlic, parsnips, leek and rutabaga), herbs (e.g. dill, parsley, tarragon) and spices (e.g. paprika, saffron, bay leaves, s&p) for 2 hours. Then remove from heat, cool and refrigerate overnight. Heat it up the next day and serve with dumplings/kneydels or bread. Garnish the soup with chopped parsley and spring onions.
Copyright © The Enogastronomist — Learning begets hunger.©