(photo by wm. christman)
When it's cold just about everything is comfort food. If it stews, roasts, braises or simmers, I want it in my mouth now. But cooking your favorite comfort food can elicit just as much warmth as eating it. And because the simple techniques of turning food into comfort food involve liberal amounts of wet and dry heat, cooking becomes a comfort in itself.
Beyond tucking into a steaming bowl of oxtail soup or winter root vegetable stew there's an equal amount of comfort in a warmed and fragrant kitchen.
the culprits... (photo by wm. christman)
In a scene that is repeated throughout comfort food season, I made quick trip to the grocer to pick up some basics. This time it was smoky andouille sausage, a bit of tasso, a giant bushel basket of vegetables, and some dried red beans. I put on a kettle of water for tea, set the beans to boil, started chopping the vegetables and meat, and in short order I turned my kitchen into a red beans and rice sauna.
the outcome... (photo by wm. christman)
The actual labour of production pales when spending a relaxing afternoon in a kitchen that has wafts of smoke, bean, thyme, and onion. For me, it's a repeat performance that pays off before and after the meal.
