Comfort Food Recipes

View All | View Summaries
Bison Pita Burger Recipe Recipe

Bison Pita Burger Recipe

07.16.14 by Jackie

When my friend Alexia and her husband Olivier came to visit us from Paris, I was determined to show them the wide range of food available in beautiful, sunny California. First I took them to Costco; the size of the carts and the large portions of American products such as flour, eggs, sugar or the 1-gallon milk bottles were almost comical to them. 

We came across the meat section and Olivier said he had never tried bison meat. So today, preparing bison burgers made me a bit nostalgic for their visit last month. 

I made pita burgers and added a French twist by flavoring the ground meat with fresh sage and thyme. I also melted thin slices of Gruyère cheese on top of the burgers and finished the seasoning with fleur de sel Alexia had graciously given us. It was absolutely merveilleux, splendide! Miss you, guys!

 


Full Recipe...
Gourmet Mushroom Risotto Recipe Recipe

Gourmet Mushroom Risotto Recipe

06.09.14 by Jackie

I feel super lucky to live in the Bay Area; there's such an abundance of incredible ingredients. The wide range of gourmet mushrooms available at my local market, The Milk Pail of Mountain View, makes me giddy. 

The possibilities when presented with such fine ingredients are nearly endless.  I could have prepared a simple, flavorful omelet, but I decided to go for a more delicate dish: vegetarian risotto.

To do so, I used whatever the Milk Pail carried on that particular day (I didn't select everything because  the prices of some of the mushrooms gave me the chills). In the end, I included fresh morels, maitake mushrooms, Hegehogs and brown crimini mushrooms. I loved how this gastronomical adventure was able to please and feed my loved ones!

Gourmet Mushrooms Recipe with Picture

 


Full Recipe...
Vegetarian Wild Mushroom Pate Recipe Recipe

Living with so many vegetarians in my home, I always challenge myself to develop new meals that fit our family's diet. Daddy, my father-in-law (he's allergic to mushrooms), is out of town this week, so this wild mushroom pâté worked fine for last night's dinner. If, like me, you're not a vegetarian, this vegetarian dish is proof that vegetables such as mushrooms can be as satisfying as meat.  

I used a combination of fresh thyme, morels, chanterelles, shiitake and Portobello mushrooms. They're rich in umami, which is the savory flavor quality that sorts of mimics what we get from meat.


Full Recipe...
Zucchini and Pea Soup Recipe Recipe

Zucchini and Pea Soup Recipe

05.08.14 by Jackie

The weather isn't as warm these days compared to last week. I prepared a hearty soup made exclusively of vegetables I was able to harvest from our garden, except for the canned pinto beans.

Harvesting ingredients planted by the girls, Lulu and even baby Aria made me proud. They appreciate that we get to grow organic fruits and vegetables. So far we have been able to eat strawberries, Creole onions, green onions, zucchini, peas and the first tomatoes that have started peaking. Can't wait to see what the rest of the season will have for us!


Full Recipe...
Mushroom Barley Risotto Recipe Recipe

Mushroom Barley Risotto Recipe

04.29.14 by Jackie

My husband Lulu has been traveling a lot these days for his work. Being a vegetarian has never been an issue since we live in the Bay Area. But sometimes it can be tricky for him to find foods that fit his diet, especially when visiting the Southeast. 

Since he hadn't eaten much apart from lettuce and boiled tofu, I figured comfort food would fill the void he had experienced while traveling. For his return, I prepared a mushroom barley risotto because barley is a nutritious grain that supports a healthy lifestyle with complex carbohydrates and proteins, compared to the more traditional rice grains.

The only downside is it's much less starchy than rice. So I added Colby cheese for texture and color and flavored it with nutmeg to complement the natural aroma of barley. 

Since the barley risotto didn't have a striking contrast of colors. I served it on a bed of string beans. When serving foods that are visually a bit monotone, I always try to pair them with other colorful ingredients. Remember, you eat with your eyes first!


Full Recipe...