Montauk Pioneer - October 10, 2008

The phrase "comfort food" means something different to almost every person I've asked. It's always some kind of food or cuisine that makes people think of home, of Mom's cooking, or of some nostalgic time in their lives when food was like a friend, always there, always comforting and unbelievably tasty.

My idea of comfort food is something warm and hearty, like a steaming bowl of Mom's split pea and ham soup or a giant tray of baked ziti. This week I'm going to share my ultimate comforting meal - mini meatloaves, baked macaroni and cheese, and brussels sprouts sautéed with bacon. It's a combination of comforting dishes that I've grown up with along with new recipes that, as an adult, I cannot live without. These three recipes are close to my heart, and I hope they warm you up throughout the coming winter months.

2 1/2 pounds ground sirloin
(or a combination of veal, beef, and pork)
2 tablespoons Olive Oil
1 large Vidalia onion, diced small
1 large carrots, grated
3 gloves finely minced garlic
1 tablespoon salt
1 teaspoon pepper
2 tablespoons ketchup
1 cup breadcrumbs
1 egg
1/2 cup water
1/2 pound pound bacon, slices cut in half

In a large skillet over medium heat, add olive oil, onions, carrots, and garlic, salt and pepper to taste, and let cook until veggies are tender, about 10 minutes. Let cool.

In a large mixing bowl, combine meat, breadcrumbs, egg, ketchup, water and cooked vegetables. Combine gently with your hands until all ingredients are well mixed. Divide meat into 8 pieces, and shape into small meatloaves (think of a football shape). Place bacon slices on top of each meatloaf. Bake in a preheated 375 degree oven for 30-40 minutes.

1 pound elbow macaroni
2 1/2 cups grated sharp cheddar cheese
(and some extra for your topping)
6 tablespoons butter
6 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups milk
1 cup buttered panko bread crumbs
(melt 1 tablespoon of butter and stir to combine)

Prepare your macaroni until just al dente. Meanwhile, in a large saucepan over medium heat, melt butter, then stir in flour, salt and pepper, and cook for about a minute, whisking constantly. Gradually add in milk, and continue to cook until the mixture comes to a slight boil, then add in your cheese and stir in a figure 8 pattern until cheese is melted. Pour macaroni into a buttered casserole dish, and add your cheese sauce. Mix well. Cover with remaining cheese and breadcrumb mixture. Bake in a preheated 375 degree oven for 10 minutes. Switch oven to broil for 3 minutes, until the top of your mac and cheese is golden brown and bubbly.

1/2 pounds bacon, diced
2 pints brussels sprouts, cut in half
2 tablespoons olive oil
1 onion, diced
2 gloves garlic, finely chopped
In a large skillet over medium heat, add olive oil and bacon and cook until bacon is crispy. Add onions, salt and pepper to taste, and cook another 5-8 minutes. Add garlic, cook another 5 minutes. Then add your Brussels sprouts, more salt and pepper to taste, and cook for 10-15 minutes, until sprouts are fork tender.
Meal serves 6-8.