Episode 4 - The Comfort Food Show

This winter in Northern California has broken rainfall records. At this moment, early on a Sunday afternoon, the sky is industrial grey, readying for another downpour. It's perfect Comfort Food weather, and this episode includes three tasty meals that require very little prep time. My personal favorite is turkey meatballs with pasta and artichoke hearts. David is a big fan of shepherd's pie, for dinner and breakfast the next morning. And when Jim's feeling under the weather, he asks for creamed tuna on toast, just like mom made. I think you'll like my variation as much as he does, with a Julia Child cream sauce and buttermilk biscuits.

Special thanks go to Link-DuChamp for allowing us to close this episode with Savage, from their (very) original Playaphone CD. That's Link playing guitar in the background. Imagine finding a phone in the middle of Black Rock City. What would happen if you picked it up and there was someone on the other end of the line? Savage includes a sample of these random encounters. If you want to hear the whole CD, let us know and we'll put you in contact with the artists.

Lean Turkey Meatballs
Prep time: 10 minutes
Cooking time: 45 minutes
Serves 6-8

Ingredients:
2 lb. ground turkey
1 medium onion, dice (about 1 cup)
2 cloves garlic (roasted if you have it)
1 teaspoon red pepper flakes
2 eggs
1 1/2 c. Italian bread crumbs
1/2 teaspoon Italian seasoning
1 tablespoon crushed fennel seeds
1/2 c. shredded parmesan

1. Preheat oven to 375.
2. Put the meat in a large mixing bowl.
3. Saute the onions and garlic in a smidge of olive oil until they're translucent.
4. Remove them from the pan (dump them on top of the meat for now) and saute the pepper flakes and fennel for a minute, until aromatic.
5. Add all the ingredients to the meat and combine until everything is incorporated. Do not over mix.
6. Form meatballs and saute in olive oil. I prefer meatballs to be the size of golf balls or large eggs.
7. When all sides are browned, transfer meatballs to a baking dish and bake for 20-30 minutes or so. Be careful not to burn them. You just want to make sure they are cooked all the way through.
8. Serve with the pasta and artichoke hearts.

Lemony Pasta with Artichoke Hearts
Prep time: 5 minutes
Cook Time: 20 minutes
Serves 6-8

Ingredients:
1 lb. pasta
1 cup (about 20) marinated artichoke hearts, drained
2 T. butter
2 T. olive oil
1 fat clove garlic
zest of one or two lemons
1/2 c. grated Italian cheese (preferably parmesan)
1 bunch Italian parsley

1. Start the pasta boiling. While it's cooking, get the artichoke and lemon mix prepped.
2. In a frying pan, melt the butter in the olive oil over a medium high heat.
3. In this, saute the garlic and artichoke hearts. The goal is to lightly toast, not brown, to bring out flavor, so keep things moving.
4. Drain the pasta and dump it in the frying pan on top of the artichokes. Toss until pasta is coated with the olive oil.
5. Remove from heat. Add lemon zest and top with grated cheese and chopped parsley.
6. Serve it right up!

Lazy Shepherd's Pie
Prep time: 20 minutes
Cooking time: 45 minutes
Serves 6-8

Ingredients:
mashed potatoes (instant or real), about 2-3 cups
veggies (frozen or real), about 2 cups
onion, garlic
2 cups of cooked/cubed meat (we prefer chicken or ground turkey)
3 tablespoons flour
3 tablespoons butter
1 cup milk or cream
1 cup chicken or vegetable stock
1 cup shredded cheese (cheddar/colby or pre-shredded cheese blend)
chopped parsley

1. Preheat the oven to 350 degrees. Oil a 9X13 inch baking dish.
2. Saute a one medium onion and a clove or two of garlic if you have time.
3. Layer the ingredients: first the cooked chicken, then the vegetables. A bag of frozen veggies is the cheater's way to get variety in this dish. I also add any leftover veggies, and mushrooms if I happen to have them around, but the charm of this meal is that the Easy Way is the Best Way.
4. Make the cream sauce. This takes all of 2 minutes. Make a roux by melting the butter, then sprinkle the flour and whisk until lightly browned, and add the milk and stock. Continue to whisk until thickened. You can add 1/2 c. shredded cheese if you like a cheesy sauce; we do.
5. Pour the cream sauce over the meat and veggies in the baking dish. Add chopped parsley. (optional)
6. Top with mashed potatoes.
7. If you are a cheese-aholic, top with more cheese.
8. Bake for 30 minutes or so. The sauce should be bubbling and the potatoes golden on top.

Creamed Tuna on Buttermilk Biscuits
Prep time: 20 minutes
Cooking time: 25 minutes
Serves 4

Ingredients:
Cream Sauce:
12 oz. can tuna, packed in water
4 tablespoons butter
4 tablespoons flour
2 cups milk or cream

Buttermilk Biscuits:
2 c. flour
1/4 c. butter
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon sugar
3/4 c. buttermilk

1. Preheat the oven to 450 degrees.
2. Put dry ingredients in large bowl. Using a pastry blender, blend cubes of butter into the dry mix until it resembles coarse meal.
3. Add buttermilk and stir until blended.
4. Lightly knead the dough on a floured counter top.
5. Roll dough to 1 inch thickness and cut out biscuits.
6. Bake on ungreased backing sheet until golden, about 10-12 minutes.
7. While the biscuits are baking, make the cream sauce. See step 4 in the previous recipe. Make the roux, then add milk or cream and whisk until thickened.
8. Drain the tuna and carefully fork into the cream sauce. Softly combine so that the tuna does not get mushy.
9. Split a biscuit or two and spoon the creamed tuna mixture on top.