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Author Archive | Meredith Steele

Global Comfort Food

Around the globe, winter is the ultimate comfort food season. Expand your repertoire of soups, stews and other soul-warming bites with these international favorites from India, Italy, France, Korea and Mexico. If there’s one thing we all have in common, it’s our love of food.…

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Grapefruit Crème Brûlée

from Global Comfort Food

Exquisitely decadent and famously French, crème brûlée is the sweetest of comfort foods. This version has a local twist—Texas,grapefruit.

Makes 6 servings

FOR THE CUSTARD

3 cups heavy cream
6 large egg yolks
½ cup granulated sugar
2 teaspoons grapefruit zest, grated
1 teaspoon vanilla paste or extract
Pinch of sea salt

FOR THE TOPPING

6 tablespoons granulated sugar
Fresh grapefruit segments

Preheat oven to 325°F.…

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Kimchi-Jjigae

from Global Comfort Food

Like chicken soup recipes, there are many different versions of this Korean classic stew, but the star of them all is kimchi.

Makes 4 servings

8 ounces pork belly
1 small yellow onion, diced
2 scallions, thinly sliced (divided use)
2 cups kimchi with juices, chopped
1 tablespoon gochujang paste (optional, see note)
2 cups chicken stock
8 ounces firm tofu, sliced

Slice pork belly into ¼-inch thick strips.…

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Pozole Verde

from Global Comfort Food

On a cold winter night, a hot bowl of this flavorful Mexican soup with tender bits of chicken and hominy will comfort you to the core.

Makes 6 servings

2 pounds bone-in chicken thighs
1 teaspoon kosher salt
1 tablespoon canola oil
1 yellow onion, roughly chopped
6 cloves garlic
2 jalapeños, seeded and roughly chopped
1 pound tomatillos, husked
5 cups chicken stock
½ teaspoon dried oregano
1 (28-ounce) can white hominy, drained and rinsed
2 tablespoons chopped cilantro
2 tablespoons fresh lime juice
Garnishes: sliced radishes, crumbled queso fresco, cilantro

Season chicken with salt.…

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Gobi Fry

from Global Comfort Food

Photography: Meredith Steele

Hailing from Northern India, Gobi Fry is an addictive dish featuring cauliflower florets fried in a light, flavorful batter of spices, ginger and garlic.

Makes 4 servings

1 large cauliflower, broken into florets
¾ cup rice flour
1 tablespoon lemon juice
1½ teaspoons garam masala
1 teaspoon ginger paste (see note)
1 teaspoon garlic paste (see note)
1 teaspoon red chile powder (see note)
½ teaspoon salt
¼ teaspoon ground coriander
¼ teaspoon ground turmeric
Canola or vegetable oil for frying
2 tablespoons chopped cilantro

Place cauliflower florets in a large bowl and cover with boiling water.…

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Butternut Squash and Black Bean Taquitos

Photo by Meredith Steele

from Game Day Grub for Locavores

Sweet roasted butternut squash—fresh from the fall market—and black beans are rolled in flour tortillas and baked until crispy. Serve with creamy Cilantro- Lime Sauce for a tasty game-day snack.

Makes 10 taquitos

3 cups butternut squash, peeled and cut into small cubes
1 tablespoon canola oil
1 (15-ounce) can black beans, rinsed and drained
½ teaspoon chili powder
¼ salt
10 flour tortillas
Cooking oil spray
Cilantro-Lime Sauce (recipe follows)

Preheat oven to 425°F.…

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