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Two of my favorite winter comfort foods are: Nigella's curry (http://www.stylenetwork.com/Shows/NigellaBites/Recipes/pumpkincurry.html), which I usually make with tofu, chickpeas and squash instead of the fish and pumpkin that she uses (although, beware -- her recipe is SPICY!) and I also make turkey chili constantly. I use the recipe from the Joy of Cooking, but just substitute ground turkey for ground beef, and serve over rice. I guess neither are especially "gourmet", but they're a necessary part of surviving the weather.

Another fave for a more sophisticated comfort food is lobster pot pie. Mmmmm...

oops -- sorry. the link is incorrect. it's actually:

http://www.stylenetwork.com/Shows/NigellaBites/Recipes/pumpkincurry.html

Speaking of Nigella. . . I like her bread pudding made with chocolate croissants for dessert. It's pretty (if you arrange the cross-sections of croissants in a nice pattern), easy, decadent & it tastes really good. (And the leftovers are good for breakfast.) I found the recipe in the Domestic Goddess Cookbook. Have a fun party!

Would you post the mac and cheese recipe? I'm always looking for a good one.

this may only be comfort food to those of us of eastern european, austrian or alsatian (the people, not the dogs) background, but nothing, i say NOTHING says comfort food to me like choucroute (sauerkraut, smoked pork and white wine stew)
to see my version (the only recipe i've ever posted as "public" on epicurious) click my name, or do a search for it
its sooooooo good

Here ya go. I haven't tried it yet. I hope its good!!

Matthew Kenney's Mac & Cheese
(of the now defunct restaurant Canteen in NYC)

7 tablespoons butter, plus extra for the gratin dishes and for the top
1 pound Cavatelli
1/4 cup plus 2 tablespoons flour
1 quart whole milk
2 teaspoons dry mustard
1/8 teaspoon cayenne pepper
Dash of Tabasco
1 tablespoon Worcestershire sauce
Kosher salt
Freshly ground pepper
2 cups (1/2 pound) grated aged Wisconsin Asiago cheese
1 cup (1/4 pound) grated sharp white Cheddar cheese
1 1/3 cups (about 5 1/3 ounces)grated Parmigiano-Reggiano cheese
3/4 cup coarsely chopped flat-leaf parsley
1/3 cup minced fresh chives
1 cup panko or regular bread crumbs


1. Preheat the oven to 350°F. Butter six individual gratin dishes or one big casserole dish.

2. Bring a large pot of salted water to a boil over hlgh heat and cook the pasta until al dente, 10 to 12 minutes. Drain and cool.

3. While the water boils and the pasta cooks, grate the cheese. Set aside 1/3 cup of the parmigiano-reggiano and mix it with the panko or breadcrumbs, and voila! the topping is done.

4. In the saucepan, over moderately low heat, melt 6 tablespoons of the butter. Add the flour and cook, stirring, 3 minutes. Whisk in the milk and raise the heat to high. When the milk begins to boil, reduce the heat to medium and cook, stirring occasionally, until thickened. If the flour/milk mixture sticks to the bottom, leave it there or else you'll have burned lumps in the sauce. Remove from the heat and add the mustard, cayenne, Tabasco, Worcestershire, & salt & pepper. Then add all the cheese and stir it in until it's melted, add the herbs and stir till combined.

5. Return the pasta to the pot it was boiled in. Pour the sauce back on top and stir it up. Then either fill up your casserole dish or your gratin dishes, and sprinkle with the topping. Dot lightly with the rest of the butter and bake on the middle shelf until the crumbs are lightly brown, the sauce is bubbling, and your mouth is watering., about 30 minutes.

All of these ideas sound great - they're making me hungry!

Karin - I actually did a "deconstructed" chicken pot pie for dinner last night that turned out great:
http://www.flickr.com/photos/jenblossom/71490172/

I've never met a mac & cheese that I didn't love (well, except for that blue box stuff), so I'd say definitely go for that as one course. Here's my base recipe, but I often vary the cheeses:
http://www.estarcion.com/gastronome/archives/002841.html

And though I've never tried it, I am intrigued by Alton Brown's "Next Day" mac & cheese, where the cold leftovers are cut into bars, coated with panko and fried:
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_18431,00.html

Also, what about a braised dish - short ribs or something like that?

Jenblossom, the pot pie looks wonderful!!

I'm also looking for a single cocktail recipe to start out the party--contenders are a Sidecar, Hot Buttered Rum and Old Fashioned. Suggestions in this are will be greatly appreciated!! Thx!!

Anyone know what pots d'creme are? It sounds promising...

Karin,

Didn't mean to get all French on you! Pots d'creme are basically little custards that you bake in the oven, in ramekins immersed in a hot water bath. Think creme brulee without the crispy top. Look for pots d'creme recipes online that include chocolate that requires melting, and substitute in the Ibarra.

Make sure to document your party and send in the pictures!

Karin,

Are you familiar with the Internet Cocktail Database?

http://www.cocktaildb.com/

You can find great recipes and techniques there. (I have no affiliation. I just love browsing it for instructions and ideas.)

Sara Kate, thanks for that! Pots de creme might go well with a side of sauteed bananas and small scoop of vanilla for a deconstructed banana split!!! Hoorah! (and there goes the diet).

Gosh, I remember having (and loving) Canteen's Macaroni and Cheese years ago on an NYC visit. Thanks for posting it, Karin... Aerialplankton: I've made Nigella's bread pudding. You're right. It's ridiculously easy to make and tastes so good.

Ooh choucroute is a good one -- and nothing beats a raclette for a nice social evening with friends and family. But tonight I'm making a hachis parmentier. Definitely into the comfort food scene!