Tue Nov 27, 2018, 02:08 PM

mindem (1,539 posts)

Comfort Food

It's a good day for comfort food. I think that somewhere there is a rule that requires homemade mac & cheese to be baked in old Pyrex casserole dishes. It's one of those "that's how Grandma did it, don't fix what ain't broke" type things. I know that "Old Greeny" is my go-to casserole dish when I make church basement concoctions like mac and cheese or tuna casserole. Today's dish of yum is loaded with smoked gouda, sharp cheddar cheese, a hint of garlic, and a dash of cayenne pepper. A handful of sourdough breadcrumbs was sprinkled over the top for some crunch. The slight sweetness of the accompanying cornbread strikes a nice balance. So, now I'm full and not dreading leftovers.

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12 replies	Author	Time	Post
Comfort Food (Original post)	mindem	Nov 2018	OP
Now that looks delish. I made mac and cheese yesterday. Always tastes	SummerSnow	Nov 2018	#1
It's kind of like soup	mindem	Nov 2018	#2
I traveled for Thanksgiving, so I'm left-over deprived, this year.	Siwsan	Nov 2018	#3
Look up 'mayo roasted turkey breast'.	trof	Nov 2018	#8
Will do!	Siwsan	Nov 2018	#9
We made Mac and cheese yesterday but the kiddo doesn't like it baked so we do	Luciferous	Nov 2018	#4
Sounds delish & smoked gouda is underrated, makes a mark in melty dishes	stuffmatters	Nov 2018	#5
I must know of this bread pudding!	cactusfractal	Nov 2018	#6
I'm delighted,complimented you asked! I got it from Food & Wine 2-3 years ago.	stuffmatters	Nov 2018	#11
Comfort Food for me is Miso Soup	yuiyoshida	Nov 2018	#7
What is in yours?	irisblue	Nov 2018	#10
Please post your mac and cheese recipe? I can	Laura PourMeADrink	Nov 2018	#12

Response to mindem (Original post)

Tue Nov 27, 2018, 02:10 PM

SummerSnow (12,608 posts)

1. Now that looks delish. I made mac and cheese yesterday. Always tastes

better the next day

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Response to SummerSnow (Reply #1)

Tue Nov 27, 2018, 02:13 PM

mindem (1,539 posts)

2. It's kind of like soup

Soup is always better the second go round.

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Response to mindem (Original post)

Tue Nov 27, 2018, 02:15 PM

Siwsan (17,522 posts)

3. I traveled for Thanksgiving, so I'm left-over deprived, this year.

I have a turkey breast in the freezer that I'll probably roast and make a mini-feast followed by Turkey Tetrazzini, a Turkey Pot Pie and, finally Turkey soup.

I did make a pretty tasty mac and cheese, for Thanksgiving dinner, using about 5 different kinds of cheese.

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Response to Siwsan (Reply #3)

Wed Nov 28, 2018, 07:34 PM

trof (53,035 posts)

8. Look up 'mayo roasted turkey breast'.

Just made one. Juiciest turkey ever.
There are several recipes. Find the one that uses nutmeg.

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Response to trof (Reply #8)

Wed Nov 28, 2018, 07:42 PM

Siwsan (17,522 posts)

9. Will do!

I am a big fan of nutmeg - always fresh grated, right from the nut.

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Response to mindem (Original post)

Tue Nov 27, 2018, 02:58 PM

Luciferous (4,580 posts)

4. We made Mac and cheese yesterday but the kiddo doesn't like it baked so we do

a stovetop version.

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Response to mindem (Original post)

Tue Nov 27, 2018, 04:45 PM

stuffmatters (2,497 posts)

5. Sounds delish & smoked gouda is underrated, makes a mark in melty dishes

I'm making a lox,fresh dill, rye bread pudding today. Instead of all havarti. I always put in some smoked gouda for a little pep up/depth.

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Response to stuffmatters (Reply #5)

Wed Nov 28, 2018, 04:23 PM

cactusfractal (329 posts)

6. I must know of this bread pudding!

That sounds amazing. Please share?

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Response to cactusfractal (Reply #6)

Thu Nov 29, 2018, 05:05 PM

stuffmatters (2,497 posts)

11. I'm delighted,complimented you asked! I got it from Food & Wine 2-3 years ago.

Jewish Deli Strata
Serves 8

Butter lightly 8x12 (3qt) baking dish

1 loaf day old rye sliced & cut to size if necessary (about 1 lb) Dry in oven if too soft.
8 oz sliced smoked lox
1 1/2 cups shredded havarti
10 large eggs
1/2 cup creme fraiche (I use sour cream)
1 1/2 cups milk
1/4 cup chopped fresh dill plus more for presentation
Kosher salt & freshly ground pepper

capers, lemons wedges,sliced/chopped red onion for presentation

Shingle bread slices and put salmon pieces in between in 8-12 baking dish. Scatter cheese over & especially in between the same shingles. Pour over mixture whisked together of eggs thru 1/2 tea salt 1/4 tea pepper. (I whisk the sour cream & milk together before adding to the eggs so no lumps) Cover and refrigerate for at least two hours
and up to one day.

Oven 375 & rack in middle of over. Uncover & bake until cheese is melted & strata is puffed & golden. About 30 minutes.

Let cool then serve with capers, onion. more fresh dill and lemon wedges (the squeeze makes all the difference)

There's lots of additions you can add to the whisked mixture, (fresh nutmeg, sherry, toasted carroway, dijon mustard, chives, warmed chopped garlic clove) and make a combo of cheeses too, but this is the basic recipe.

An instant classic. Enjoy!

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Response to mindem (Original post)

Wed Nov 28, 2018, 05:40 PM

yuiyoshida (33,875 posts)