December Daily: Comfort food

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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