I LOVE COMFOT FOOD!

There’s nothing like good comfort food.  Whether that means macaroni ‘n cheese, a soothing casserole or this delicious soup.  Comfort is in the taste buds of the eater! 

 Broccoli Cheddar Soup is right there at the top of my Comfort Food list!  It’s equal to Mac ‘n Cheese or a Grilled Cheese Sandwich with Tomato Soup.  With its cheesy good taste, it’s sui9table for any meal or to BE a meal.  There's nothing like finding comfort right in your own home!

BROCCOLI CHEDDAR SOUP

2 tablespoons butter, melted

1/2 medium onion, finely chopped

1/4 cup butter melted, plus 2 tablespoons

1/4 cup flour

2 cups half and half

2 cups chicken stock or bouillon

1/2 pound fresh broccoli

1 cup carrots, julienned

1/4 teaspoon nutmeg

salt and pepper to taste

8 ounces sharp Cheddar cheese, grated

1/4 teaspoon garlic powder

Melt 2 tablespoons of butter in a saucepan over moderate heat and saute the onion until tender but not brown, about 5 minutes. Remove and set aside.
 

Melt 1/4 cup of butter and slowly add flour and continue stiring until flour turns a brownish color.
 

Stir constantly and slowly add the half-and-half (this is called making a roux).
 

Add the chicken stock whisking all the time. Simmer for 20 minutes.
 

Add the broccoli, carrots and sauteed onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt, pepper and garlic powder.
 

Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended.
 

Stir in the nutmeg and serve.   Serves: 4

MY FAVORITE TEA ROOM

When Steve & I pulled into Wooster, at 5:00 AM on that cold Fall morning of 1994, I felt like I was coming home to a place I’d never been to before.  I really wanted to visit for one thing.  I collected Cat’s Meow Village pieces … those beautiful little painted wood buildings that I had sitting all around our home.   They were invented by Faline Fry Jones, who kept the factory right there in her home town of Wooster.    

The Roosevelt Home - Hyde Park

The Lillian Gish Home

My sister Frankie had just passed away and I had recently suffered a miscarriage.  On top of everything else, my Mom was slowly recovering from a stroke she had after losing my sister.  1994 had been a terrible year so far and Steve & I needed a weekend get-away so badly at that moment.  Wooster proved to be even  more than we had dreamed of. 

Wooster, Ohio

We toured the Cat’s  Meow factory, met Faline Fry Jones, shopped at many of the antiques shoppes, used book stores and specialty gift shopes (my favorite was A Country Tradition) and discovered the most wonderful place to eat called Abigail’s Tea Room.  When we got home, we told Mom and Linda all about it, promising that if she got better by the Spring, we would take her to visit our  new favorite town over Easter break.

Mom  did get better and we kept our promise.  And Wooster turned out to be even better on our second trip!  We discovered a great Bible book store, The Yum Yum Tree candy store and a unbelievable Christmas store which was open all year through.  .  All surrounded by the most spectacular farmland and the Amish communities of Berlin, Sugar Creek, Shreve, Apple Creek and Walnut Creek.  We even visited Orrville, where we got to tour the Smuckers jelly company!

We loved the home cooking at Amish restaurants such as Der Dutchman and The Berlin House, but the favorite for all four of us was always Abigail’s Tea Room!  A cozy, quiet restaurant right in the heart of downtown Wooster.  With it’s tall wooden booths and tea pots and tea cups decorating the interior, the ambiance was priceless!  The menu consisted of their specialties, and we put their cheese coup at the very top of our list.  We ordered it every time we were there. 

Linda & Mom at Abigail's Tea Room

Inside Abigail's Tea Room

We visited Wooster and the other towns of Wayne and Holmes Counties many, many times.  Usually each Spring and again each Fall.  One year we we nt a little later and got caught in  the worst snow storm!  Called a “white squall”, the towns were  nearly closed down and we were held up in our motel rooms.  As always, I had brought games to play in our rooms at night, so we just rode out the storm and ate at the motel’s restaurant.  What an adventure!

I still take trips to Wooster.  In my mind now, but I loved the town so much that if I close my eyes I have it all memorized a d I can go as often as I like!

Here are some recipes of Abigail’s specialties.  I hope you’ll enjoy them as much as we did!

CHEESE SOUP

1 onion, chopped                 

1 (10 oz) can chicken broth

1/4 c. butter                           

8 oz. Cheez Whiz (or 1 lb. Velveeta)

1/2 c. flour                   

A little water

Salt & Pepper, to taste                  

Cooked vegetables:  green beans, diced carrots, broccoli, peas & corn)

2 c. milk                       

1 tsp. mustard

Fry chopped onion in butter.  Add flour, salt & pepper.  Add milk; bring to a boil; boil for 1 minute.  Add chicken broth, cheese, water, vegetables & mustard.  Heat through; serve immediately.

BEST EVER SCONES

2 cups all-purpose flour

1/3 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup cold butter, cut into 1/2-inch cubes

1 cup whipping cream, divided

Wax paper

Preheat oven to 450. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp. cream, stirring just until dry ingredients are moistened.

Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp. cream just until moistened.

Bake at 450° for 13 to 15 minutes or until golden.

Variations:

Chocolate-Cherry Scones: Stir in 1/4 cup dried cherries, coarsely chopped, and 2 oz.coarsely chopped semisweet chocolate with the cream.

Cranberry-Pistachio Scones: Stir in 1/4 cup sweetened dried cranberries and 1/4 cup coarsely chopped roasted salted pistachios with the cream.

Brown Sugar-Pecan Scones: Substitute brown sugar for granulated sugar. Stir in 1/2 cup chopped toasted pecans with the cream.

CARAMEL SCONES

3 cups unbleached all purpose flour

1/2 cup unsalted or salted butter (or margerine)

3/4 cup half and half or light whipping cream

1/3 cup granulated sugar

1/2 teaspoon salt (if unsalted butter is used)

1 tablespoon baking powder

1 cup milk (for best results use whole milk)

1 egg

2 teaspoons vanilla

1 cup butterscotch baking chips

Topping:

1/3 cup butterscotch baking chips, fine chopped (use food processor)

1 egg white, slightly beaten

Confectioner's (powdered) sugar (optional)

Preheat oven to 425.  Line a baking sheet with parchment paper. Place flour and butter in a medium mixing bowl, combine with your fingers to a coarse meal consistency. Add sugar, baking powder and salt (if used) combine well. Stir in cream, vanilla and egg, blending well to form a soft dough.

Scoop mixture onto baking sheet. Brush tops with beaten egg white; sprinkle ground butterscotch chips over top. Bake until browned - 16-18 minutes. Dust with confectioner's sugar when cool.

CHOCOLITE CHIP & BUTTERSCOTCH SCONES

2 cups all-purpose flour
1/4 cup brown sugar
1 1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup (8 Tbsp) chilled salted butter, diced small
1/3 cup butterscotch chips
1/3 cup chocolate chips
2/3 cup buttermilk
1 tsp vanilla extract
1 Tbsp milk or cream for brushing on scones
raw sugar for sprinkling on scones (optional)

Preheat oven to 375.  Line baking sheet with parchment paper unless using a baking stone.

In the bowl of a stand mixer fitted with the paddle attachment, blend the flour, sugar, baking powder and baking soda.  Mix in the pieces of butter and blend at the 1st or 2nd setting of the mixer until the flour mixture resembles coarse crumbs.

Add the butterscotch and chocolate chips. Stir in the buttermilk and vanilla extract just until the dough come together.  Do not over mix!

Drop heaping spoonfuls of dough onto parchment lined baking sheet, or baking stone.  Gently form the dough and press the tops down a tiny tiny bit (seriously, a TINY bit).  :)  Brush tops with milk and sprinkle with raw sugar.

Bake for about 15 to 20 minutes or until golden brown.  Remove from oven and cool on wire rack.

LEMON SCONES

Ingredients for Lemon Scones:

1 cup all-purpose unbleached flour
1 cup white whole wheat flour

1/3 cup sugar

1/2 teaspoon salt

2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup cold salted butter
1 tablespoon lemon zest

1 tablespoon lemon juice

1/2 teaspoon vanilla
3/4 cup buttermilk

1 large or extra large egg

Ingredients for Lemon Glaze:

1/2 cup powdered sugar

1 tablespoon lemon juice


This recipe makes 8 large scones or 16 small scones. You can also use all unbleached all-purpose flour instead of the white whole wheat flour. Store leftovers in an airtight container at room temperature for 2-3 days. Scones freeze well, up to one month.

reheat oven to 350. In a bowl, whisk together flour, sugar, salt, baking soda and baking powder. Cut in butter until mixture resembles coarse crumbs.

In another bowl, combine lemon zest, lemon juice, buttermilk, vanilla and egg. Create a well in the center of the dry mixture and add the egg mixture all at once. Combine just until dough starts to form. Dough will be sticky.

Pile dough on a lightly floured surface. Gently knead a few times, just until the dough holds together.

Press dough into a circle, about an inch thick. Cut into 8 wedges for large scones or 16 for smaller scones.

Place wedges on a baking sheet and bake at 350(F) for 20-25 minutes, or until edges are lightly browned. Remove from oven and let rest on baking sheet for 5 minutes.

Prepare Lemon Glaze by whisking powdered sugar and lemon juice. Place scones on a wire rack. For a more penetrating glaze, drizzle glaze over scones while warm. For a more pronounced, decorative glaze, drizzle after scones have cooled.

DEVONSHIRE CRE M

4 ounces mascarpone

1 cup (240 ml) heavy whipping cream

1 teaspoon pure vanilla extract

1 or 2 tablespoons granulated white sugar

Zest of lemon (optional)

Mix ingredients until thick and smooth.  Makes about 1-1/2 cups.

BEAUTIFUL CHICKEN FROM THE MOST BEAUTIFUL PART OF FLORIDA

For anyone who has ever been to Florida’s Southern Coast, you already know that the most beautiful place down here is the Florida Keys.  Especially Key West.  You don’t have to have really visited here.  You might have seen it in the Humphrey Bogart/Lauren Becall film, Key Largo.  It’s a classic, as is this recipe for Key West Chicken.  I hope you’ll try it. Then, as the Bertie Higgins s song tell us, “You’ll have it all.  Just like Bogie and Bacall”!

KEY WEST CHICKEN
3 T. Soy sauce
1 T. Honey
1 T. Vegetable oil
1 tsp. Lime juice
1 tsp. Chopped garlic
4 skinless, boneless chicken breast halves

In a shallow medium dish, blend soy sauce, honey, vegetable oil, lime juice and garlic. Place chicken breast halves into the mixture.  Marinate in the refrigerator at least 30 minutes. Preheat an outdoor grill for high heat and lightly oil grate. Place marinated chicken on the prepared grill. Cook 6 to 8 minutes on each side, until meat is no longer pink and juices run clear. 

IN MEMORY OF A LEGEND

 They say celebrities are taken in threes.  Two legends are gone this week.  First Robin Williams, and last night it was announced that one of my favorite actress, Lauren Bacall, is dead at eighty-nine years old from a massive stroke.

She became a hit at 19-years-old in "To Have and Have Not." The movie also helped light the flame between she and her co-star, who eventually became her husband, Humphrey Bogart.  Bogie and Bacall were married until his death from cancer in 1957. 

In the 1944 movie, the sultry-voiced Bacall famously said, "You know how to whistle, don't you, Steve? You just put your lips together and blow."

She became my heroine when I saw my first Bacall film as a child.  Key Largo.  I collected photos of her and bought her books as soon as they were released.  I wrote to her and she kindly answered, making her autographed photos my treasures.  I loved every film I ever saw her in.  

I even adored the commercials she made for Fancy Feast cat food.  Like me, Bacall was a real animal lover.  She had a Cocker Spaniel before her marriage.  She and Bogie had Boxers.  In particular, one named Harvey.  Her autobiography was so touching when she wrote about her beloved King Charles Cavalier, Blenheim.  And her latest devotion was to her Papillon, Sophie.

 

Sophie & Lauren at a booksigning of her autobiography

 Bacall died Tuesday morning, August 12^th, in her longtime home in the Dakota, the famous Upper West Side building that overlooks Central Park in Manhattan.

Bacall is survived by her three children:  Stephen Humphrey Bogart, Leslie Bogart and Sam Robards. 

Son Stephen is a documentary filmmaker, news producer and author. He wrote a book about his father and hosted a television special about him for TCM. He has been married twice and has three children. He now lives in Naples, Florida, where he now works as a real estate agent.

Stephen Humphrey Bogart withg his Parents

Daughter Leslie (named for her Father's friend, Leslie Howard) has rarely talked about her parents publicly. She has been married to yoga master Erich Shiffmann since 1990 and is a yoga teacher.

 

Leslie Bogart with her Mother and Brother Stephen

Son Jason is an actor.  He married fellow actor Suzy Amis in 1985. Their marriage produced a son, Jasper, and ended in divorce in 1993. In 1997, Robards married the Danish model Sidsel Jensen, and they have two sons together.

Bacall's Boys:  Stephen Bogart (son of Humphrey) and Sam Robards (son of Jason)

I can’t say this is a recipe I would choose to make, but I found it on line.  She had sent it in for publication in a celebrity cookbook.

Potage Cressoniere (Watercress Soup)

From Lauren Bacall

Here is my recipe:
1 lb potatoes
1 teaspoon salt
1 ½ pints milk
one bunch of watercress
1 oz butter
Peel the potatoes, quarter them and boil them in salted water until tender. Drain, crush them with a potato-masher, and when free from all lumps add the boiling milk and salt. While the potatoes are soaking, wash and pick the leaves off the watercress and chop roughly. Add to the soup and cook for 5-6 minutes. Take off the fire and add the butter. Pout into a hot tureen and serve.
This recipe has been chosen by me as a favorite recipe for the simple, logical reason that I had it for the first time on my first trip to the most beautiful city in the world, Paris. It was a happy time, as it always is in Paris, so I pass this on hoping that a flavor of the city of the chestnut trees will be felt by all who have Potage Cressoniere.  Serves 6 to 8.


Cordially
Lauren Bacall