Three Classic Comfort Foods Go Upscale
by Judi Sandall
Chef School Review Columnist
Ask chefs around the world, “What is your favorite comfort food?” and you’ll get as many answers as the number of chefs you ask. America’s classic comfort foods have become a staple on upscale menus across the nation.
For the purposes of this article, let’s look at the following classic, culinary, comfort favorites and see exactly how upscale they’ve gone:
- Mac and Cheese
- Mashed Potatoes
- Grilled Cheese
Mac & Cheese
Introduced by Kraft in 1937 in its ‘instant dinner’ version, Mac and Cheese actually traces its roots back hundreds of years—whether to the ancient Romans, Etruscans, Chinese, or Koreans is still controversial in some culinary circles.
Plain Mac & Cheese step aside; S’MAC (Sarita’s Macaroni & Cheese) is in town—in the heart of Manhattan’s East Village. Rubbing elbows with S’MAC’s classic American and Cheddar cheeses and macaroni is creamy Brie, whole-wheat pasta, roasted shitake mushrooms, and figs accented with rosemary. Mac & Cheese may no longer be that simple childhood culinary favorite you remember so fondly—but it seems to have grown into a rather stylish and sophisticated adult.
Mashed Potatoes
Basic mashed potatoes—just add butter, milk, salt, and pepper—can be tarted up with a variety of culinary goodies—toasted garlic, artichokes, rosemary, dill, parsley, cheese, sour cream, roasted shallots, caramelized leeks, wasabi mustard, horseradish, or buttermilk and chives. Or kick it up a notch with bourbon mashed sweet potatoes a la Chef Emeril. With an eye toward upscale, this plain Jane comfort food has come a long way, baby.
Grilled Cheese
Plastic wrapper American cheese slices and Wonder bread slathered with butter—smashed together and oozing melted cheese—the grilled cheese sandwich is a classic comfort food, particularly when served with a hot, steaming bowl of tomato soup. Almost every chef has a grilled cheese twist. Chef Chiarello brings us Teleme or Brie on ciabatta bread with Dijon mustard, red onions, and roasted red peppers. Chef De Laurentis prepares panini with Fontina, red onion, prosciutto, and olive oil. And Chef Paula Deen offers a grilled apple, bacon, and cheddar with roasted red onion mayo version. No matter how you slice it, chefs know that a good grilled cheese sandwich can bring a smile to any face—young or not so young, upscale or down home.
About the Author
Judi Sandall is a technical writer and a regular Chef School Review columnist. She is a graduate of the State University of New York, with a BA in English Literature.
Source(s)
Posted on September 11, 2007 at 12:18 PM
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