Recent Posts
Best Ever Lobster Mac and Cheese
Chefs will tell you that you must use full fat milk, even half and half, to make the best mac and cheese. I say poppycock. You can reduce the fat … Continue reading Best Ever Lobster Mac and Cheese
Romanesco Broccoli
My favorite thing to do with Romanesco Broccoli is to give it a very Italian treatment by slow cooking it with anchovies and garlic. The taste explosion is a party … Continue reading Romanesco Broccoli
Shrimp and Grits
Shrimp and grits as a thing, a meal that’s worthy of attention, first crossed my radar in 2010 on a trip to Charleston, South Carolina. Grits weren’t something I much … Continue reading Shrimp and Grits
Portobello Burgundy
This dish almost didn’t make it onto Comfort Me With Beets until I realized that the reason I wasn’t initially wowed by it might be exactly why others would appreciate … Continue reading Portobello Burgundy
Socially Distancing in Oregon
We took Pernell and our dog, Benny, to Oregon for four days last week. Doing so was a smart move, psychologically speaking. I hadn’t realized how much the limitations of … Continue reading Socially Distancing in Oregon
Pan Bagnat
A popular street food throughout Provence is pan bagnat, a sandwich that is essentially a Niçoise salad on crusty french bread. Literally translated, pan bagnat means “bathed bread,” and after … Continue reading Pan Bagnat
Harira
This is the first thing I made in bulk so that I could pack a couple of portions on our first 2-night trip to the coast of Washington in Pernell. … Continue reading Harira
