My Top 5 Comfort Foods

Comfort food is defined as food that gives emotional comfort to the one eating it, they tend to be foods from childhood, or linked to a person, place, or time, with which the food has a positive association. Most of us think of our grandmother, but in my case, nothing beat my grandfather's Thanksgiving dinners. His mashed potatoes were the best. They were creamy yet texturized with soft pillows of potato. Comfort food can be very simple with a few ingredients or can take a good part of the day to prepare and feature a bountiful display of meats, vegetables, and seasonings. These are my top 5 foods that comfort:

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5. Seafood Stew

I grew up in the San Francisco Bay Area, and we called seafood stew Cioppino. This dish features the best ingredients harvested from the sea: clams, mussels, shrimp, scallops, and any mild white fish. They are stewed in a rich, spicy, tomato broth and seasoned with Italian herbs. Cioppino originated in the North Beach section of San Francisco in the late 1800's. Fishermen returning with no catch would walk around asking other anglers to contribute. Whatever was put in the pot became Cioppino. A nice hunk of crusty sourdough is perfect for sopping up any leftover broth.

4. Yankee Pot Roast

Pot roast is one of the best meals to come out of a crockpot. Whenever I buy a chuck roast it's going to become this northeastern U.S. classic. It is very easy to make and has simple ingredients. What makes the difference between pot roast and the Yankee version are the vegetables added. Usually, these are root vegetables such as carrots, parsnips, turnips, and potatoes. The meat is braised for at least 6 hours along with beef broth, Worcestershire, and tomato sauce. I like to add a cup of brewed coffee too. It helps make the gravy less acidic and promotes a richer beef flavor. Halfway through the braising the vegetables are added. The broth makes a flavorful gravy, so smother the meat and vegetables and dig in.

3. The Banana Split

I was fortunate enough to have a mom with a tremendous sweet tooth. Farrell's Ice Cream Parlor was a Bay Area restaurant we frequented. It served burgers and sandwiches but was known for its sundaes. The parlor's frozen dessert choices seemed endless and all masterfully prepared. You'd think they not only invented sundaes but ice cream as well. The Banana Split was first created in Latrobe, Pennsylvania at Tassel Pharmacy in the early 1900's. In those days, pharmacists supplemented sales with soda fountains, serving concoctions at a counter inside. To make this sinful dessert, split a banana lengthwise, and add a scoop of chocolate, vanilla, and strawberry ice cream. Top with chocolate, strawberry, and pineapple topping. Finish with whipped cream, chopped nuts, and of course a maraschino cherry. Thanks for this food memory mom.

2. Braised Short Ribs

What I love about this comfort food megastar is there are so many variations. There are numerous Asian, European, and Jewish versions that help to render this very tough cut of meat to falling off the bone. The Korean version is a very robust and mildly spicy barbecue. The ribs are braised in soy sauce, vinegar, sugar, chili paste, and a hoisin. My favorite is the U.S. inspired ribs braised in red wine. Browned ribs are removed from a pot and the mirepoix is caramelized. Hold back the tears as you add an entire bottle of any hearty red wine. After adding beef stock and Italian herbs cover and braise at a low temperature (300 degrees) for three hours. The result makes the sacrifice of perfectly good wine well worth it.

1. Chicken and Dumplings

For me, this is the "King" of comfort food We didn't have it much when I was young because it has many steps and takes some time to create the perfect luscious batch. I loved teaching about and preparing this meal in my culinary arts class during the chapter on stocks, and the students loved it. It originated in eastern Canada and grew in popularity during the depression in America. A whole chicken is simmered in water along with a mirepoix for three hours. The bird is removed, and the meat is shredded. Add a roux to the stock to create your gravy. Return the shredded chicken to the gravy and keep it warm. Here's a great dumpling tip. Make a batch of Bisquick dumplings, the recipe is on the box, and steam your scoops of batter. The dumplings will have a mashed potato-like consistency. Plate your dumpling, top with chicken and sauce, and garnish with chives.

When we think of comfort food many of us think of simple ingredients and easy preparation. That isn't necessarily so. I make these meals with the same love, precision, and passion that a chef in the finest restaurant uses to prepare his inspirations. As the definition says, each one of these is linked to a moment that brings me back to a place or specific moment in time that gives me a warm fuzzy. If you want to get rid of that cold hollow feeling inside try one of these culinary hugs. Leave a comment and tell me about your favorite comfort food.