Two words: smoked salmon. i make it just because The Lovely And Talented loves it.
Perfect for the Winter months
Sabaray, Can you please forward a link to the French onion soup? It sounds like the perfect treat for the Winter months.
I have an excellent instant pot French onion soup! If anyone is interested, I’ll post it.
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Yes, please on posting the Instant Pot French Onion Soup recipe!
I love this because it’s one pot cooking. Very easy and tasty.
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Since we’re talking about French Onion Soup, I remade this one earlier this week, as my spouse had been asking for it.
Right now I’m eating a tuna melt (from this recipe). I’m not sure if I’ve ever eaten a tuna melt, but that recipe had popped up on my home page, and it’s very good!
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I love my cookbooks, but here is a link to the recipe.
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Thank you for the recipe
Some really great soup fixing going on in this thread this weekend!
I love making French onion soup at home because I can control some of the things that make restaurant French onion soup a little too over the top (or stomach ache producing): too much salt, overbearing amount of cheese, too much proportion of the bread/crouton item. H loves all that. I want some cheese but prefer more broth/onions and less cheese/bread.
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We just got a quarter cow. Used to get at least a half when our sons were in HS. We also ask for the bones. We’re making bone broth this weekend. Probably make some vegetable beef soup too this weekend.
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I am not a soup person. I only like hearty soups, like beef stew, clam chowder or minestrone soup. Other soups just leave me hungary later.
I am going to try the above beef stew recipe.
My comfort food is a nice piece of steak, medium rare, with roasted potatoes and spinach.
I also like to make roasted Cornish hen. I rub it with olive oil, garlic salt and Italian season. I bake it around 400 then turn it down to 375.
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Our younger daughter is finally employed, so she’s not doing the cooking any longer. Now she expects dinner made by someone else. The nerve! 
Cold, wet, and miserable here last week, so I made bolognese sauce (not completely authentic, but it works for us) and Kenji’s/Serious Eats All-American Beef Stew.
The stew is a bit fiddly to make, but the leftovers are well worth it.
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Rounding out the weekend with some good comfort food - some more healthy, some not as much but not bad. Meatloaf and homemade Mac and cheese for dinner with shaved broccoli stem lemon-parm salad and then a blueberry loaf bread that I’ll use for breakfast along with protein and some dairy during the week.
I just ordered ingredients for the above beef stew recipe. I am excited.
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D20 is my ultimate comfort food eater, so it’s been fun having her home over break. Things I’ve made in the last three weeks:
Potato latkes (belated Chanukah meal)
Meatloaf and mashed potatoes
Macaroni and cheese
Chicken Parmesan
Eggplant Parmesan
New England clam chowder
Matzoh Ball soup
Tonight, per her request, I’m making Buffalo hot wings (plus Buffalo tofu for D24 who doesn’t eat chicken).
It has been a delicious and decadent few weeks of eating. She heads back to school next week and probably just in time (for my waistline) - will be back to salad bowls and veggie tacos once she leaves.
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I love meatloaf and potato, with a lot of gravy. I also like tuna casserole. That’s the midwesterner in me.
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This thread inspired me to do some winter menu planning. Lots fall into comfort food categories for us:
poor man’s cassoulet with chicken thighs, smoked sausage, and heirloom carrots (I cheat and use canned beans)
lamb tagine
chili with cornbread
short ribs with polenta and mushrooms
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There is a really good Quick Cassoulet recipe from eating well magazine. It’s really good.
We just use chicken sausage…not chicken kielbasa.
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The tagine mention above reminds me that I plan to make lamb shanks in the next week or so - probably on the weekend so they can have time to cook low and slow. My Mediterranean market will cut the shanks into pieces. I’ll brown them add onions, garlic, deglaze with red wine, add tomato paste add some other items, lots of spice and slow cook. Serve with garlic mashed potatoes. And roasted Brussels sprouts. SOOOO good!
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