Comfort food - food you DO understand :-)

[coskigirl]

Mac N Cheese in the dutch oven. While camping. With beer.

I used to make amazing biscuits and gravy, or SOS with canned chicken, but since moving to altitude and attempting numerous times, I canNOT get the biscuits to rise. Even following the directions from King Arthur flour doesn't work.

Send me a reminder next week and I’ll look in my granny’s recipe files for high altitude biscuits.

 

[AmyPJ]

Send me a reminder next week and I’ll look in my granny’s recipe files for high altitude biscuits.

That would be awesome. I haven't made good biscuits in more than five years now, and it makes me sad.

 

[Jwrags]

Made shrimp and grits tonight. That was definitely comfort food.

 

[Scruffy]

Shepherd's Pie. I've been rockin the shepherd's pie the past few months. Fall temps and winter weather bring out the jonesin for the baa baaa, and a good scotch.

 

[T-Square]

I’ve often wondered why Shepherd’s Pie was made with ground beef. Shouldn’t it be mutton?

 

[coskigirl]

That would be awesome. I haven't made good biscuits in more than five years now, and it makes me sad.

I found three versions in her recipe box. Thanks for giving me an excuse to dig through it again. She always kept ready copies of her recipe cards that she shared most often so she would be delighted to know e we are still passing on her recipes. I hope these help. One is for Denver elevation and one for 9,000 feet. One was my great grandmother’s who also lived in Denver. And a pic of just how full this box is. If you’re looking for other traditional recipes let me know!

 

[Scruffy]

I’ve often wondered why Shepherd’s Pie was made with ground beef. Shouldn’t it be mutton?

Shepherd's pie is made with sheep. Whether it's lamb or mutton, doesn't matter. Cottage pie is made with ground beef.

 

[kimmyt]

@coskigirl what a great box of recipes! I remember my mom had a similar one, I loved leafing through them. Now mine are all digital, easy to use but not as nostalgic for sure.

 

[AmyPJ]

I found three versions in her recipe box. Thanks for giving me an excuse to dig through it again. She always kept ready copies of her recipe cards that she shared most often so she would be delighted to know e we are still passing on her recipes. I hope these help. One is for Denver elevation and one for 9,000 feet. One was my great grandmother’s who also lived in Denver. And a pic of just how full this box is. If you’re looking for other traditional recipes let me know!

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Thank you! I also have a treasure trove of my Grandma's recipes--including the biscuits that were fool-proof until I moved to 5000 feet! I'll have to compare the two recipes to see if I can determine what's different. The biggest changes I'd seen doing some research was to decrease baking powder.

 

[Phelmut]

One for me is my pastina and eggs.

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I haven't had pastina in a long time and it looked a little different than that (Ronzoni), and I've never had it with eggs. How are those eggs cooked and still liquidy like that? That formagia make everything taste good.

 

[Phelmut]

Butter beans over cornbread with ketchup and tabasco.

That's an odd one in these parts.

 

[Philpug]

I haven't had pastina in a long time and it looked a little different than that (Ronzoni), and I've never had it with eggs. How are those eggs cooked and still liquidy like that? That formagia make everything taste good.

When I cook the pastina, I let it absorb all of the water, as it is almost absorbed, I will mix the raw scrambed egg (and romano) in, wisk until the egg is cooked.

 

[Phelmut]

Hmm, that sounds good. I 'll give it a go.

 

[Philpug]

Hmm, that sounds good. I 'll give it a go.

You have to play with the water amount. You want all to be aborbed but none left.

 

[Bad Bob]

A great way to use up some leftovers.
A baked potato open and cut up or mash. A healthy dollop of sour cream. cover with creamed corn. Sprinkle a healthy (or unhealthy depending on your tastes) of pico de gallo, the spicy mexican seasoning salt. Nuke it and eat. A 3 minute meal if you have the leftovers in your fridge.

 

[chilehed]

I’ve often wondered why Shepherd’s Pie was made with ground beef. Shouldn’t it be mutton?

The recipe at seriouseats.com calls for lamb or beef. I used a 50/50 mix and it was about the best I've ever had.

 

[RobSN]

The recipe at seriouseats.com calls for lamb or beef. I used a 50/50 mix and it was about the best I've ever had.

That is indeed a very good recipe, but I recommend at least doubling or tripling the amount of Worcestershire sauce that it calls for. And should you have a leg of lamb with leftovers at some stage, grinding that and putting it in as the meat approaches winter culinary heaven ...

 

[Uncle-A]

Italian sausage grilled, red roasted peppers and fresh mozzarella on a semolina Italian bread.

 

[Phelmut]

That's a winner there Uncle A. Actually anything with roasted peppers and fresh mozz.

 

[Ogg]

Chicken parmesan, mac and cheese(made the right way with good cheese and lots of butter), baked ziti, lasagna, mole chicken enchiladas, mashed potatoes, I could go on but now I'm hungry.