Comfort Food, Public-Access Style

On PBS.org there was a great piece on comfort food, those great dishes that take us all to a better place. It gave the opinions of a variety of chefs and food critics. Some chefs included David Machado, chef and owner of Lauro Kitchen in Portland, OR. He lists his favorite comfort food as Portuguese chicken and rice, this is similar to the Spanish arroz con pollo (you can find a recipe for arroz con pollo on this site). Lynne Rosseto Kaspar, host of “The Splendid Table” lists pasta and tomato sauce as her favorite comfort food saying “When time is short but dear friends must be fed with joy and not pressure, I make pasta with tomato sauce” Those words make a simple pasta and tomato sauce sound all the more better. All of the chefs and writers listed, had great entries, but it was the recipe submitted by John Pence, of “Cooking with Caprial and John” for beef stew and polenta that gave me a warm, fuzzy feeling inside.

Beef Stew with Polenta
Serves 4
2 pounds beef stew meat
1 tablespoon olive oil
1 tablespoon all-purpose flour
4 cups beef or vegetable stock
1 medium onion
3 potatoes, diced
2 carrots, diced
4 cloves, chopped
2 cups vegetable or chicken stock
2 shallots, chopped
2/3 cup finely ground polenta
Salt and freshly ground pepper, to taste
1 tablespoon chopped fresh thyme, or 1/2 tablespoon dried
1 teaspoon freshly ground black pepper
Springs of thyme, for garnish

Trim the excess fat from the stew meat. In a large stockpot over high temperature, heat the olive oil until smoking hot. Add the beef and brown well on all sides, about 2 minutes per side. Add the flour and cook for about 2 minutes. Briskly stir in the 4 cups beef stock thoroughly. Add the onion, potatoes, carrots, and garlic and cook over low heat for 45 minutes to 1 hour, or until the beef is tender.
About 10 minutes before the beef has finished cooking, prepare the polenta. In a heavy saucepan over high heat, bring the 2 cups vegetable stock and shallots to a boil. Whisk in the polenta slowly so that no lumps form. Season with salt and pepper to taste, Cook the polenta about 3 minutes, or until it becomes very thick. Stir it well to avoid scorching the bottom. Remove the pan from the heat, cover, and set aside.
When the stew has finished cooking, add the thyme, 1 teaspoon pepper, and salt to taste.
Divide the polenta among 4 bowls and ladle the stew on top. Serve immediately, garnished with sprigs of fresh thyme.

Here is the link for the great story by Marina Gordon and Brad Smith

http://www.pbs.org/opb/meaningoffood/food_and_life/comfort_foods/