November and Comfort Food

In November, as the chill in the air becomes more pronounced and the days grow shorter, our cravings for comforting, hearty meals reach a peak. Comfort food, with its warm and familiar embrace, becomes a culinary refuge during this time of transition. From steaming bowls of soup to rich, indulgent desserts, November beckons us to savor the delights of comfort cuisine.

As the autumn leaves fall and a cozy ambiance settles in, the allure of classic comfort foods intensifies. A bowl of chicken soup, lovingly crafted with aromatic herbs and tender vegetables, not only warms the body but also nourishes the soul. Its soothing broth becomes a balm for the seasonal blues, offering solace in each spoonful.

November’s comfort food repertoire extends beyond soups, embracing the heartiness of stews and casseroles. A bubbling pot of beef stew, brimming with carrots, potatoes, and savory spices, epitomizes the essence of fall comfort. The slow simmering process allows the flavors to meld, creating a dish that embodies warmth and sustenance.

Let’s not forget the quintessential Thanksgiving feast, a pinnacle of comfort and tradition. Roast turkey, mashed potatoes, stuffing, and cranberry sauce form a symphony of flavors that resonate with familial warmth. The communal act of sharing such a meal enhances the sense of comfort, weaving a tapestry of memories around the dining table.

Desserts, too, play a crucial role in November’s comfort food narrative. Pumpkin pie, with its velvety custard and spiced crust, captures the essence of autumn in a single slice. The aroma of cinnamon and nutmeg wafting from the oven transforms a simple dessert into a celebration of seasonal flavors.

November’s comfort foods not only satiate physical hunger but also provide a culinary sanctuary for the mind. In a world that constantly changes, the reliability of familiar tastes and textures becomes a source of reassurance. As the winds of November whisper tales of winter to come, our kitchens become havens of comfort, where the alchemy of ingredients creates a symphony of flavors that resonate with the soul.

Pumpkin Sage Risotto with Crispy Prosciutto

Ingredients:

• 1 cup Arborio rice
• 2 cups pumpkin puree
• 1/2 cup dry white wine
• 4 cups vegetable or chicken broth, kept warm
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup Parmesan cheese, grated
• 4 tablespoons unsalted butter
• Fresh sage leaves, chopped
• Salt and pepper to taste
• 4 slices prosciutto, crisped in the oven

Instructions:

1. In a large skillet, melt 2 tablespoons of butter over medium heat. Add chopped onions and garlic, sautéing until softened.
2. Add Arborio rice to the skillet, stirring to coat each grain with butter. Toast the rice for a couple of minutes until it becomes slightly translucent at the edges.
3. Pour in the white wine, stirring constantly until the liquid is absorbed by the rice.
4. Begin adding the warm broth, one ladle at a time, stirring continuously. Allow each addition of broth to be absorbed before adding more. Continue until the rice is creamy and cooked to al dente.
5. Incorporate the pumpkin puree into the risotto, stirring gently to blend. This adds a velvety texture and the essence of autumn to the dish.
6. Stir in chopped fresh sage, Parmesan cheese, and the remaining butter. Season with salt and pepper to taste. Adjust consistency with additional warm broth if needed.
7. While the risotto is finishing, crisp prosciutto slices in the oven until they become irresistibly crunchy.
8. Serve the pumpkin sage risotto in warm bowls, topped with shards of crispy prosciutto. The savory and creamy richness combined with the crispy, salty prosciutto creates a symphony of flavors that embodies the comfort of November.

Classic Beef and Vegetable Stew

Ingredients:

• 2 pounds beef stew meat, cubed
• 1/4 cup all-purpose flour
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 2 bay leaves
• 1 teaspoon dried thyme
• 4 carrots, sliced
• 3 potatoes, diced
• 2 cups frozen peas
• Chopped fresh parsley for garnish

Instructions:

1. In a bowl, season the cubed beef with salt and pepper, then coat with flour.
2. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef and set it aside.
3. In the same pot, sauté the chopped onion until softened. Add minced garlic and cook for an additional minute.
4. Pour in the beef broth and red wine (if using), scraping the bottom of the pot to release any flavorful bits. Stir in tomato paste, Worcestershire sauce, bay leaves, and dried thyme.
5. Return the browned beef to the pot, bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef becomes tender.
6. Add sliced carrots and diced potatoes to the stew. Continue to simmer until the vegetables are fork-tender.
7. Stir in frozen peas and let them cook for a few minutes until heated through.
8. Adjust seasoning if necessary, and discard the bay leaves.
9. Serve the classic beef and vegetable stew hot, garnished with chopped fresh parsley. The hearty combination of tender beef, flavorful broth, and vibrant vegetables makes this dish a timeless comfort in the crisp days of November.

Spiced Apple Crumble

Ingredients:

Filling:

• 6 cups thinly sliced apples (mix of Granny Smith and Honeycrisp)
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice

Crumble Topping:

• 1 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, chilled and cut into small pieces

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish.
2. In a large bowl, combine the sliced apples, granulated sugar, flour, ground cinnamon, ground nutmeg, and lemon juice. Toss until the apples are evenly coated. Transfer the apple mixture to the prepared baking dish.
3. In a separate bowl, prepare the crumble topping. Mix together oats, flour, brown sugar, ground cinnamon, and salt. Add the chilled butter pieces and use your fingers to incorporate it into the dry ingredients until the mixture resembles coarse crumbs.
4. Sprinkle the crumble topping evenly over the apples in the baking dish.
5. Bake in the preheated oven for 35-40 minutes or until the topping is golden brown, and the apples are tender.
6. Allow the spiced apple crumble to cool slightly before serving. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.

Enjoy the warm, comforting flavors of spiced apples, a quintessential November treat!

Keto Creamy Cauliflower and Bacon Soup

Ingredients:

• 1 large head of cauliflower, chopped into florets
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 6 slices bacon, cooked and crumbled
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• Salt and pepper to taste
• Chopped chives for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add chopped onion and minced garlic, sautéing until softened.
2. Add cauliflower florets and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the cauliflower is tender.
3. Use an immersion blender to puree the cauliflower mixture until smooth. If you don’t have an immersion blender, transfer the mixture to a blender in batches.
4. Stir in heavy cream and shredded cheddar cheese, allowing the cheese to melt into the soup.
5. Season the soup with salt and pepper to taste. Adjust consistency by adding more broth or cream if needed.
6. Ladle the creamy cauliflower soup into bowls. Top each serving with crumbled bacon and chopped chives.
7. Serve hot and savor the rich, comforting flavors of this keto-friendly soup—a perfect November indulgence without the guilt.