It was my intention to write about my weekend in SoCal, but in light of Sandy and all the people I know affected, I thought I would change tactics. All my good thoughts to those of you affected by Sandy.
“Music hath charms to soothe a savage breast, to soften rocks, or bend a knotted oak.” William Congreve.
If that is true, what calms a quaking soul? When we are sick, afraid, nervous, depressed, or stressed, we often turn to “comfort food” because we are trying to calm ourselves in one fashion or another. When a situation has you locked in or hunkered down, what makes you feel safe? What constitutes “comfort” is different for everyone, but for me it depends on the emotions or situations. When I feel under the weather (no pun intended, re: Sandy), I want soup. If I am down in the dumps or stressed out, I want a carb load (can you say pasta?) which usually leads to a nap. Friend Dani turns to pot pies or scrambled eggs and tortillas. Friend Lynn wants grilled cheese and soup. Weekly Reader (thanks!) Clarica wants pot roast. I have never heard anyone say that a salad was comforting to them.
I have heard everything from mac & cheese, to pancakes to chocolate as a “comfort food”. But why is it that those foods actually COMFORT you? Is it the sense of well being from eating something hearty? Does it cause memories of Mom (or Grandma) to come flooding back? Is it the chemical euphoria from carb overload? Are all of your “comforts” high calorie? Things you don’t normally eat? Are these foods saved only for just such an occasion and only enjoyed when “needed”?
I want the warm cozy feeling
I can only speak for myself, but when I think of “comfort food” I want the warm cozy feeling I get when I am eating said food. As if I have been hugged from the inside and I always want something warm, but Friend Lynn says when she is down in the dumps she wants ice cream. I think the one thing in common for all of these foods is a particular “mouth feel”. Smooth, creamy, succulent, etc. And almost all of them are RICH in one fashion or another.
I know you want to know how to make tomato soup, so here is an EASY recipe for my Cheater Tomato Basil Soup. It’s called “cheater” because you start with canned goods and it’s perfect for those weathering the storm.
Cheater Tomato Basil Soup
I have updated this recipe to include Vegan substitutions. They are listed in parentheses in green for those who choose plant based options.
1 stick of butter (1/4 C Olive Oil)
2 cloves garlic, crushed
2 cans – 28 oz each – crushed tomatoes
1 can – 46 oz vegetable juice (like V8)
2 Cups Chicken stock (vegetable stock)
3 Tbsp dried basil
1 Cup fresh Basil leaves cut chiffonade –divided
Heavy cream or ½ & ½ (Your favorite non-dairy milk substitute – coconut or oat milks work well here. Thickness is key here to create the right mouth feel.)
Parmesan Cheese and/or pesto for garnish (optional)
Special equipment needed: hand or stick blender. This is the one I use: Cuisinart Smart Stick
In a large heavy stockpot, melt butter over medium heat. Add garlic and cook until fragrant, stirring frequently. Do not let garlic brown, about 1 minute.
Add tomatoes, vegetable juice, dried basil and chicken stock. Heat to a slow boil and reduce heat to a simmer. Simmer for 30 minutes.
Using a hand blender, puree the soup until very smooth. It could take several minutes depending on the blender and the brand of tomatoes you used.
Stir in most of the chiffonade basil and reserve some for a garnish.
Immediately before serving, mix in the cream to desired consistency. Do not boil the soup or
Other comfort foods:
Mac & Cheese – or as Sister Nancy likes to call it, Crack & Cheese
Potato Leek Soup
I want to thank all of you for reading and SHARING this blog. Each week I am astounded at the ever growing readership and that is mostly thanks to all of you!
Next week, drinking my way through breweries is SoCal. Until next time, go out and make your OWN Food Memories.
