resonant: Brian from The Breakfast Club: Demented and sad, but social (Default)
[personal profile] resonant
[personal profile] grammarwoman asks: what's a go-to comfort meal for you?

When I'm looking for a comfort meal, I get breakfasty.

- When I was a kid, my mother used to make "fried" apples (actually sort of braised), and I'll still make them as part of breakfast-for-dinner -- unpeeled, cored and sliced, softened in butter and then cooked with brown sugar and a bit of water or cider until they're nice and soft.

- Another childhood favorite is the thing where you butter a slice of bread on both sides, cut a hole in the middle, and break an egg into it. We called it "egg in a nest."

- If I want the kind of meal where I'm going to cook all afternoon, I love the Cook's Illustrated chicken potpie, which is basically a thick chicken stew cooked in a pie shell. As I type this, I'm wondering what would happen if you used some other kind of stew for a potpie? I have a cauliflower-and-cheese soup recipe that I'm very fond of; if I left some of the vegetables chunky, instead of pureeing the whole thing, would that make a decent potpie? Or is meat required?



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(no subject)

Date: 12/6/16 02:07 am (UTC)
isis: (food porn)
From: [personal profile] isis
My husband calls your egg in a nest a one-eyed sandwich.

(no subject)

Date: 12/6/16 03:19 am (UTC)
boxofdelights: (Default)
From: [personal profile] boxofdelights
I think cauliflower-and-cheese soup inna pie sounds awesome.

(no subject)

Date: 12/6/16 04:30 am (UTC)
jain: Dragon (Kazul from the Enchanted Forest Chronicles) reading a book and eating chocolate mousse. (domestic dragon)
From: [personal profile] jain
I've cooked this vegan pot pie at least a dozen times since I discovered it a few months ago. I've gotten to the point of using it as the base recipe to get rid of various frozen vegetables that my mom bought and that I don't really like: Oriental vegetables and French cut green beans with red pepper flakes and extra garlic and no bay leaves; Italian vegetables with Italian seasoning, oregano, and parsley added to both the biscuits and the filling; etc.

So far they've all turned out delicious. I definitely encourage pot pie experimentation.

(no subject)

Date: 12/6/16 05:00 am (UTC)
grammarwoman: (Default)
From: [personal profile] grammarwoman
Those all sound delicious - thank you for the lovely answer. :)

(no subject)

Date: 12/6/16 05:12 am (UTC)
jedusaur: Grace Jeanette from My Chemical Romance's "Na Na Na" video, laughing in the sun, with the text "SQUEEMO". (squeemo)
From: [personal profile] jedusaur
Someone brought a vegan squash-based pot pie to Thanksgiving this year and it was delish.

(no subject)

Date: 12/17/16 06:37 am (UTC)
jedusaur: A hockey stick with the paddle wrapped in rainbow-colored tape next to a puck, lying just above the blue line on a rink. (you can play)
From: [personal profile] jedusaur
Hm. Probably not the specific preparation we had at Thanksgiving, because the squash chunks were large enough to keep that squash flavor at the forefront, but perhaps if the squash was cut smaller and the other components of the filling were more present. Ooh, what if the squash was roasted with garlic prior to going in the crust... maybe with sage and fresh thyme tying it together with the gravy... I may have to experiment with this.

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