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February 15, 2006

FAVORITE WINTER COMFORT FOODS ...

January 11, 2009 05:02 PM EST (Updated: January 11, 2009 05:47 PM EST)

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FAVORITE WINTER COMFORT FOODS
The weathermen in these parts are forecasting a cold week, with a high of 1 degree above zero by Thursday. When the weather outside gets cold and nasty, I like to make special heart and soul warming comfort food.

What's your favorite comfort food -- the one you absolutely need to take the chill and dread out of a cold winter day? Home-made Hot Cocoa is at the top of my list, along with Macaroni and Cheese. How about you???

Here's my mom's recipe for Hot Cocoa, which has to be at least 60 years old:

GRANDMA'S HOMEMADE COCOA
2 Tbsp. cocoa
3 Tbsp. sugar
Mix the above together and add to 1/4 cup water in a saucepan. Stir over medium heat until the sugar dissolves. Add milk until the color looks right. Watch carefully so it doesn't burn. Add marsh-mellows to the top. This tastes best served after making snowmen...

MACARONI AND CHEESE 101
From Martha Stewart
Serves 12. You can easily divide this recipe in half: Use a one-and-a-half-quart casserole dish. This is Martha Stewart Livings most requested recipe...
8 tablespoons (1 stick) unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
5-1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
4-1/2 cups grated sharp white cheddar cheese (about 18 ounces)
2 cups grated Gruyere cheese (about 8 ounces) or 1-1/4 cups grated Pecorino Romano cheese (about 5 ounces)
1# elbow macaroni
1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set bread crumbs aside.
2. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
3. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
4. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1-1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
5. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
6. Pour mixture into prepared dish. Sprinkle remaining 1-1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and bread crumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.