Cold Weather Comfort Food

There's something about cold, dreary weather that sends me running for dishes that make me feel like I'm being hugged from the inside.  I have memories of friends and family associated with these dishes and every time I eat them I get those warm fuzzy feelings again.  They might not be the most calorie conscious recipes, but there are times and dishes that I'm willing to forego dessert for.  Here are some of them.

Decadent Three-Cheese Mac & Cheese

1 1/2 c grated Gruyere cheese

1 1/2 c grated sharp Cheddar (I like using Tillamook's Garlic White Cheddar)

1 1/2 c cubed rindless Brie

5 tb Butter  or STM EVOO

1/4 c Flour

2 tsp STM Thyme

3/4 tsp freshly grated STM Nutmeg

4 c Whole Milk

1 3/4 c Breadcrumbs

1 lb Pasta of choice

  Cook the pasta according to package directions for Al dente.  Mix together the cheeses, setting aside 1 c.  Heat 4 tb butter or evoo.  Stir in the flour and cook for 4 minutes, until beginning to color.  Add the spices and then slowly whisk in the milk.  Simmer 4 minutes.  Sprinkle in the cheeses and stir over low heat until melted and smooth.  Toast the breadcrumbs in the remaining 1 tb butter/evoo 2 minutes or until golden.  Toss the cooked pasta in the cheese sauce and pour into a casserole or individual ramekins.  Sprinkle with the reserved 1 c cheese and then the breadcrumbs.  Bake at 375 for 20 minutes.

  *Variations: diced bacon, pancetta, sauteed leeks, onions and/or garlic, peas, mushrooms, etc.

Balsamic Braised Red Cabbage

2 -3 tb STM EVOO

1/2 c diced Bacon

1/2 tb crushed STM Fennel seeds

1/2 tb crushed STM Caraway seeds

1 sliced Onion

2 diced Pears or Apples

1/4 c STM Cinnamon-Pear Balsamic

1 tb butter

1 head Red cabbage, chopped

  Saute the bacon in the evoo 5 minutes.  Add the onion, pears and spices, cook until transparent and beginning to brown.  Stir in the cabbage and balsamic, season.  Cover and cook for about an hour.   Top with a knob of butter before serving along side pork or chicken.