It's food cooked in a homestyle way that provides a nostalgic or sentimental value. Comfort food can really be anything, but what's important is that it is comforting to you.
Try these quick and simple recipes at home and enjoy a lovely meal sure to leave both your heart and your belly happy.
Ciabatta with Shrimp, Basil and Arugula
1 loaf of ciabatta bread, halved horizontally
3 tablespoons olive oil, extra for drizzle
2 garlic cloves,1 halved and 1 chopped
2 shallots thinly sliced
1 pound extra large shrimp, peeled, deveined and sliced in half lengthwise
6 tomatoes, chopped
1/4 cup pinot grigio wine
1/4 cup broth
3 tablespoons basil, chopped
2 ounces arugula, chopped
4 ounces Mascarpone cheese
Preheat the oven to 400F. Arrange bread halves on a baking dish, drizzle with oil and bake until golden, approximately 13 minutes. After baking, rub bread with the halved garlic.
For topping: Heat 3 tablespoons oil in a pan. Sauté shallots and chopped garlic, cooking until soft, about 2 minutes. Add shrimp, season with salt and pepper. Cook approximately 3 minutes until just turning pink. Do not overcook. Remove the shrimp and add the tomatoes to the pan. Cook at medium heat until they start to soften, about 4 minutes. Raise the temperature to high and add the wine. With a spoon, scrape any bottom bits stuck on the pan and boil for 2 minutes. Add the broth and boil until almost evaporated.
Remove the pan from the heat, add the shrimp, basil, arugula and mascarpone. Stir until creamy. Layer onto the ciabatta and sprinkle with salt and pepper.
Grilled Ribeye Steaks with Caper Salsa
3 tablespoons olive oil
3 tablespoons balsamic Vinegar
1/4 cup capers, drained
12 ounces roasted red bell pepper, sliced thin
12 ounces roasted yellow bell pepper, sliced thin
3 tablespoons chopped basil
salt and pepper
4 ribeye steaks, 8 ounces, 1 1/2 inches thick for each
2 tablespoons Herbs de Provence
Salsa: Mix all ingredients until well coated.
Steaks: Heat grill. Season steaks with salt and Herbs de Provence. Drizzle with oil and grill 4-6 mins on each side for medium- rare. After cooking, allow the steaks to rest 5 minutes covered loosely with foil, and serve topped with the salsa.
Caramel Apple Bombs
4 tablespoons unsalted butter, divided
2 medium Granny Smith apples, peeled, cored and diced
6 tablespoons light brown sugar, divided
1 tablespoon ground cinnamon
30 caramels, divided
2 tablespoons heavy cream
All purpose flour for dusting
1 recipe Milk and Honey Dinner Rolls unbaked…recipe follows
Preheat oven to 350F. Butter an 8x8 inch pan with 2 tablespoons of butter.
Combine apples, 2 tablespoons sugar and the cinnamon in a medium bowl. Set aside. Unwrap caramels and cut 18 of them into quarters.
Flatten each dough ball into a 3 inch circle. Add 1 tablespoon apple mixture and 6 of the cut caramel pieces. Carefully pull each side over and roll into a ball, making sure you can’t see through. Place the dough balls in the prepared dish seam side down. Brush with the remaining melted butter and sprinkle them with the remaining sugar. Bake the bombs for 30-35 minutes, until the tops are golden brown and no longer doughy.
Place the remaining 12 caramels and the heavy cream in a microwave-safe bowl and microwave until melted, 30 seconds at a time, stirring after each interval. Once smooth, set aside to cool. To serve, remove the bombs from the oven and drizzle with the Caramel sauce.
Milk and Honey Dinner Rolls
5 tablespoons unsalted butter, melted and divided
4 1/2 teaspoons active dry yeast
1 1/2 cups warm milk
1/4 cup honey
3 1/2-4 cups bread flour, divided
1 1/2 teaspoons Kosher salt
Preheat oven to 350F. Grease a 9X 13-in baking pan with 1 tablespoon of the melted butter.
In the bowl of a stand mixer fitted with a dough hook, combine yeast, warm milk and honey. Swirl the mixture with a spoon to dissolve the yeast and let rest for 5 minutes. Add 3 tablespoons butter and 3 1/2 cups of the flour and mix on low until smooth. If needed, add 1/2 cup more of flour to form a soft dough. Add the salt and knead on medium high speed for about 3 minutes. The dough should be a little sticky.
Turn the dough onto a lightly floured countertop. Divide into 12 pieces and roll each of the pieces into balls.