Gourmet comfort food does exist.
What is comfort food? Traditional, nostalgic, easy to prepare with simple ingredients, warm and according to Wikipedia, soft. Cookies, which I’ve already mentioned, qualify for their smell as much as their sweet, often chocolatey, goodness. Macaroni and cheese, mashed potatoes and homemade chicken soup. All of these fall under the criteria. Warm apple pie.
Pasta and a good, fresh salad both qualify as comfort food for me. As many many cooks, foodies, and bloggers have pointed out, when you use the best, freshest ingredients, flavors come alive and there is nothing more satisfying.
I think we can all agree that when a dinner leaves you satisfied, so warm in the belly that you can’t help but smile.
Gourmet comfort food. For me it’s still simple, still warm, but it can be so much more than macaroni with three different cheese, or twice baked, apple pie with peanut butter, or death by chocolate cake. I want something that blends sweet, savory, and creamy all in one. A pairing of flavors that are so good, you’re not sure to have it as dinner, dessert or aperitif.
Sliced baked peaches topped with caramelized onions, Brie de Meaux and a sprinkling of herbs de Provence.
Easy to prepare, few ingredients and oh so satisfying. It fits all the criteria of comfort food and then some. The onions are just tart and tangy enough to compliment the soft sweet peaches, the brie is baked to bubbling unctuousness. Herbs de Provence are a savory combination, not something to be overused here but sprinkled on to add a bit of wild aroma that rounds out the savory comfort aspect of this dish.
After a week of running around Angers in ill-suited shoes, I’m exhausted. Change is difficult no matter how you slice it and though I’m thrilled to be in the Pays de la Loire, I’m still struggling to acclimate. It’s makes writing, even a grocery list, an exhaustive effort. Though I’m working on a few new posts for the future here, I think I’m going to take the rest of the week off in order to rest and re-center myself in order to rediscover the inspiration I need to keep writing and cooking.
See you next Tuesday, and in the meantime, enjoy the peaches!
- 1 peach, washed, pitted, sliced
- 2 slices caramelized onions
- 40 grams Brie de Meaux, sliced thin (or the best Brie you can find)
- pinch of salt
- herbs de provence
- Preheat oven to 200°C/400°F
- In a small casserole dish put peach slices and sprinkle with a touch of salt and herbs de provence to taste. Arrange onion slices on the peaches, then layer your brie on top. Bake for about 20 minutes until the cheese is melted, brown, and bubbling. Serve with some fresh bread on the side to scoop up the left over juice.