13 Comfort Food Recipes For Uncertain Times
It’s been a while since I’ve mentioned the pandemic here on the blog — not since this post here in June — but unfortunately it seems it is once again creeping back in our daily lives and conscious here in Rome as we enter into the long-predicted second wave. Perhaps it was inevitable, but I (stupidly? naively?) had gotten my hopes up after a successful summer here in Europe, with cases staying low and things like travel, days at the beach, and dinner with friends possible. In any case, things have taken an undeniable turn for the worse, with a decree ordering the closing of all pools and gyms, and the closure of bars and restaurants by 6pm. The piazze — a typical meeting place — are also regulated, and must be vacated by 9pm; we have been given a curfew, requiring that we are all home by midnight. Parties and large gatherings are banned, and seeing friends or anyone outside your household is highly discouraged, among many other things. I’m beginning to feel the familiar hints of worry and uncertainty that I felt back in March — not pleasant — but am trying to stay calm for now (what’s the alternative, after all)? Fingers crossed that the measures that have been put in to place are effective, and the situation improves here. In the meantime, I will do what I always do, and even more so in times of stress — I’ll cook and bake, two activities that bring me joy and act as a welcome distraction as well.
So! With no further ado, here’s a compilation of comfort food recipes, perfect for the chilly weather and shorter days that Fall has brought us, but also the ideal antidote to the uncertain times we are living in. There’s nothing like a risotto or a piece of cake to soothe your worries, now is there?
P.S I’ve been really enjoying putting together these compilations — it’s fun to share more than one recipe in a single post — and I hope you like them too. Just a reminder that I also have this compilation of pumpkin recipes, and this one of apple recipes , which also offer great ideas for seasonal comfort food (there’s no such a thing as too much comfort food when you’re in the middle of a global pandemic, am I right?!)
Pumpkin Pancakes
These pancakes are perfect incentive to get out from under the covers on a chilly day, and warming and comforting in a way that your usual cereal or yogurt could never be. They’re fluffier and thicker than your typical pancake (nothing wrong with that!) and are packed with pumpkin’s usual sidekicks -- ginger, cinnamon, nutmeg, and cloves. Click here for the recipe!
Risotto ai funghi
Here’s a dish that manages to be both cozy and comforting yet still elegant and luxurious, filled with a double dose of of earthy, hearty mushrooms (both porcini and button) grated Parmesan cheese that's gone melty, and an edge of butter (the combination of these last two embody the Italian verb mantecare, which seems to have been created just to describe the addition of butter and cheese to risotto, something I find delightful). Click here for the recipe!
Tagliatelle Gorgonzola e noci
Really: does it get any better than pasta tossed in a super luxurious cheese sauce with a hint of warming sage and toasty garlic and crunchy, buttery walnuts to boot?! I didn't think so. Click here for the recipe!
Polenta con funghi
In this recipe, we have two super simple ingredients -- basic button mushrooms and humble cornmeal -- that combine their forces to make a superb dish. The polenta is thick, creamy, and cozy, both the perfect complement and accompaniment to the sauce, packed with meaty mushrooms, fresh parsley, salty pancetta, and a little dash of white wine. Click here for the recipe.
Polpettone al forno
Allow me to introduce you to polpettone (which means “big meatball” in Italian) and can be described as the more worldly and beautiful cousin of the basic American meatloaf. This polpettone contains the usual basic meatball ingredients -- eggs, bread, milk, an onion -- with a few little extra touches (prosciutto, parsley, Parmesan). It’s baked in an herby tomato sauce, which is used to baste the polpettone as it does its thing in the oven. Click here for the recipe!
Cacio e pepe biscuits
Following a cacio e pepe kick – you know, the classic Roman pasta dish – I added the last of the Pecorino to biscuit dough along with a generous amount of black pepper, and the results were downright splendid, a flaky, cheesy, spicy meeting of the Eternal City and the American South. Click here for the recipe!
Spezzatino di manzo
Spezzatino is a dish made with meat, usually beef or veal, cooked with wine, broth, and sometimes vegetables. The name comes from the verb "spezzare" which means to break up, referring to the fact that the meat is cut in small pieces, and is Italy's version of beef stew. Here we’ve got braised beef with lots of sweet carrots and onions and earthy porcini mushrooms and cozy herbs, the very definition of comfort food. It’s perfect served over sunshine-y golden polenta. Click here for the recipe!
Homemade Pretzels
Possibly my favorite snack food, pretzels are heavenly when made at home, unbelievably good eaten warm, winning extra points for making your house smell like a bakery, too. These were soft and fluffy and addictive-ly salty, and were I not the extremely generous person I am, I would have polished off all 8 by myself instead of sharing them with my very lucky friends. Click here for the recipe!
Pasta e ceci
This recipe comes from expat food writer Rachel Roddy, who has provided a recipe for this classic Italian dish that is more 30 something-year-old-working-full-time than Italian nonna, with none of the goodness or appeal lost. This pasta e ceci calls for tinned chickpeas instead of dried ones (no lengthy soaking required!) half of which are pureed along with the other soup ingredients, resulting in a thicker, smoother textured pasta e ceci. Leftovers, if there are any, are fantastic for lunch the next day. Click here for the recipe!
Pappardelle con zucca e funghi porcini
Thick ribbons of pappardelle, earthy porcini mushrooms, caramel-like onions, sweet roasted squash, freshly grated Parmesan, a dash of white wine and a few whole garlic cloves – what more could you want in a fall pasta?! The squash perfectly coats the pasta and is a bright beautiful orange, making it super festive and autumnal. This is Fall that can be twirled around your fork and eaten with a sprinkling of of Parmesan cheese, people. Click here for the recipe!
Pumpkin Gingerbread
This cake is extra moist and dense and packed with spices (four, to be exact) as any good pumpkin dessert should be. It is a very versatile recipe – use it to make cupcakes or a cake and frost it with cream cheese frosting, bake it as muffins, or make a simple loaf cake with a dusting of powdered sugar. Decisions, decisions! Click here for the recipe!
Bittersweet Chocolate Pear Cake
Though it looks fairly simple from the outside – a one layer, vanilla cake, no frosting – this cake packs a punch in terms of flavor and texture. The pears add a nice sweetness to the cake that is balanced well by pockets of melted bittersweet chocolate, the brown butter adds a deeper layer of flavor to the cake, and the texture is beyond fluffy and light. Click here for the recipe!
Chocolate Pear Tart
This dessert is delectable, a winner, with a buttery, salty-sweet crust, layers of sweet lightly spiced pears tucked into a thick layer of truffle-y chocolate, pretty with a shower of powdered sugar over the top. My guests took a piece, then another, and then tiny, methodical slivers off with the serving knife after, claiming they were doing the tart a favor and keeping it even. Click here for the recipe!
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