Sometimes you seek comfort in a meal with friends to get over a break-up, sometimes to seek refuge from stress, and sometimes to celebrate something wonderful. Or, as a recent get together proved, for all three. In such a setting, the only suitable meal to accompany copious glasses of wine and frenzied let’s-just-getaway-from-it-all planning is comfort food. Comfort food that is heart- and tummy-warming, a suitable base for self-medicating/rewarding with alcohol, and makes you feel indulgent and pampered. Our meal fit the bill on all accounts and even got us pumped for that getaway adventure.
This gratin made with creamy polenta and Gruyere, hides an earthy layer of wild mushrooms and spinach underneath. It’s a great accompaniment to fish or meat and would be great on a holiday table as well.
I paired it with my go-to recipe for ridiculously easy salmon that also looks and tastes impressive: Ted Allen’s pan-roasted salmon. It makes a gorgeous plate and is great on its own or over a bed of arugula (which I lightly dressed with red wine vinegar and olive oil, salt and pepper).
The pan sauce is simply tomatoes, shallots, cumin, red wine vinegar and olive oil – bright and fresh and colorful.
Don’t think I forgot about dessert. This soul-hugging pumpkin bread pudding is a scrumptious end to a comforting meal. I used Challah bread for its eggy sweetness, and made the recipe even easier by just using half-and-half for the dairy parts and 2 full teaspoons of pumpkin pie spice for the spices. For that extra squeeze of love, I topped it with a caramel whiskey sauce: just melt down brown sugar in butter and add a good splash of Jameson’s.