“Chill-In-The-Air Classic Comfort Foods” Menu

This warm steamy Menu incorporates many of my favourite warm comfort food dishes with a twist. Here they are in their steamy roles:

“Chill-In-The-Air Classic Comfort Foods” main course demo

‘One take’ Cooking Videos so forgive any faux pas & yes I know that I talk too much at times!
PS: If you’re enjoying the ‘Menu Mood Music’, please remember to pause or mute it before watching this Main Course Demo—unless you’re really into multi-tasking!

“Chill-In-The-Air Classic Comfort Foods” recipes

This is a delicious combination of creamy, cheese-spiked polenta with wine-enhanced mushrooms. With a short cooking time, this dish won’t take long to serve! And the serving is the best part, you...
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How sweet is this, chili and chocolate, two of my favourites! It’s a delicious combination of savoury and a little sweet. This recipe makes a big ‘batch’ of my favourite comfort food! You...
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Each forkful oozes with cheese, and has a sweet, tangy bite from the red peppers. Comfort on your fork!Kitchen Confidence Rating Scale: Budget Rating Scale: Serves 6-8 (can you say...
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Creamed spinach gets some zip from lemon juice and zest.Kitchen Confidence Rating Scale: Budget Rating Scale: Serves 61 cup milk 1 cup cream (35% or half & half, your call) ¼ teaspoon...
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This really is a delicious pie and it’s quick and easy to prepare…unless you want to make your own pie crust that is! Vanilla Café au Lait offers a decadent finish to your meal of comfort....
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“Chill-In-The-Air Classic Comfort Foods” music playlist

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Some music to get you in the mood!

Virtual Fireplace

Cozy on up to the hottest thing on television!  You bring the company, we bring the wood! The best time to watch this is in your favourite pjs, under a warm blanket with these delicious comfort food dishes, steamy cafe au lait and a great book! The ending is a cliff-hanger…the wood burns (spoiler alert)! Oh and warning, don’t touch the screen!

(Click printer icon to print this shopping list)

“Chill-In-The-Air Classic Comfort Foods” menu shopping list

BEGIN: Creamy Polenta with Mushroom Ragout

  • 3 tablespoons salted butter
  • 3 medium shallots, thinly sliced (about 1 cup)
  • Pinch sea salt
  • 2 garlic cloves, minced
  • 2 pounds mixed fresh mushrooms (shiitake, oyster, cremini, portobello…your favourites), coarsely chopped (10 to 12 cups)
  • ½ cup red wine (or sherry if you prefer)
  • 2-4 tablespoons heavy cream, 35%
  • ¼ cup chopped mixed fresh herbs, coarsely chopped (pick your favourite – tarragon, parsley, thyme or chives – yes, pun intended)
  • ½ teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup instant polenta
  • ¼ teaspoon sea salt
  • 2 tablespoons salted butter
  • 1/4 cup mascarpone or blue cheese, crumbled (pick your favourite soft cheese depending on how you’d your polenta flavoured)!
  • 1/2 cup finely grated Parmigiano-Reggiano
  • Grated Parmigiano-Reggiano for garnish
  • Mason Jars for serving (if you like, your call)!

FOLLOW: Award Winning Chocolate Chili

  • 3 pounds ground beef (makes a big batch of chili)
  • 6 strips bacon, cooked and crumbled (optional)
  • 4 tablespoons extra virgin olive oil
  • 2 large onions, diced
  • 2 carrots, sliced
  • 4 stalks celery, chopped
  • 1 chopped green bell pepper
  • 2 chopped red, yellow or orange bell peppers, about ½ inch cubes
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • ½ teaspoon sea salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon cinnamon
  • 2 teaspoons ground coriander
  • 2 teaspoons oregano (4 teaspoons fresh if you have it)
  • 1 pinch crushed red pepper flakes
  • ¼ cup red wine
  • 7 cups cans diced tomatoes – 2 large 28 oz. tins
  • 2 (6 ounce) cans tomato paste
  • 1/3 cup steak sauce (optional)
  • ½ teaspoon chipotle chilies in adobo sauce, finely chopped
  • 1 (15 ounce) can kidney beans, drained
  • 2 tablespoons chopped fresh cilantro or parsley
  • 2 ounces bittersweet chocolate, cut into large chunks
  • Cheddar cheese for garnish

FOLLOW: Roasted Red Pepper-Cheese Potato Gratin

  • 1 pound sweet potatoes, peeled and thinly sliced (about ¼-inch)
  • 1 pound Yukon gold potatoes, peeled and sliced (¼-inch)
  • 4 red peppers, sliced about 1/2 inch
  • Extra virgin olive oil
  • 2 tablespoons unsalted butter, divided
  • 5 shallots, finely diced
  • 2 tablespoons flour
  • 3/4 cup heavy 35% cream or half and half or milk (your call depending on how rich you want your au gratin)
  • Pinch crushed dried red chilli flakes (optional)
  • Sea salt, to taste
  • 1 teaspoon freshly ground black pepper
  • Freshly ground nutmeg
  • 2 tablespoons reserved liquid from roasted red peppers
  • 2 cups Gruyère cheese or extra-sharp Cheddar cheese, coarsely grated

FOLLOW: Creamed Lemon Zested Spinach

  • 1 cup milk
  • 1 cup cream (35% or half & half, your call)
  • ¼ teaspoon ground cloves
  • 1 bay leaf
  • 1 teaspoon sea salt
  • 7 slices bacon, crumbled (omit if you prefer)
  • 2 1/2 pounds fresh spinach leaves (there are 6 cups of ‘raw’ spinach leaves in a pound of spinach)
  • 3 tablespoons butter (salted or unsalted, your call)
  • 1 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons flour (all-purpose)
  • 1 cup grated Gruyère or Swiss cheese (or your favourite)
  • 2 tablespoons lemon zest
  • 1 tablespoon lemon juice
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon grated cheese for topping

FOLLOW: The Perfect Pecan Pie

  • 1 ready-made pie crust (or home-made if you prefer)
  • 5 tablespoons butter, softened
  • 1 cup sugar
  • 2/3 teaspoon kosher salt
  • 3 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 tablespoon dark rum
  • 1 cup dark corn syrup
  • 2 cups lightly toasted chopped pecans

ESCORT: Vanilla Café au Lait

  • 1 1/2 cups half-and-half
  • 1 1/2 cups whole milk
  • 2 tablespoons sugar, raw sugar if you have it
  • 1 vanilla bean, split lengthwise
  • 3 cups hot, strong brewed coffee