In Times of Anxiety and Stress, a Grandmother’s Comfort Food Solution

Whether it was for a happy celebration, or aid to get through a painstaking ordeal, comfort food has always been there for me. We have a long, storied history together.

When I was younger, my side of the relationship was just a little too dependent: to the point where I needed to call on outside resources to help me do some damage to existing fat cells, improve my long term outlook, and lose weight.

Both my grandmother and her sisters were partners in keeping me a well fed boy throughout most of my life. To this day, I still enjoy many of those dishes with a familiar gusto and passion: albeit in smaller portions.

As we move through what looks like the “middle chapters” of an incredibly stress inducing time for many people, to stay mentally healthy and engaged we will all be searching for comfort – as much as we can in a state of self imposed isolation.

My wife and I are not “social isolation” types. But we are managing quite well through her working hours being slashed (like all restaurant workers), my son about to partake in distance learning for his college courses, and my own acclimation to a makeshift office with laptop and mobile phone that will, most likely, now be headquartered at our dining room table.

Gratefully, we are all healthy. Although we know people have the virus, COVID-19 has not darkened our door.

There are Students, There are Masters

img_0995When Rosina and Nicolina were alive, my wife paid attention: their kitchen tips, tricks, and habits were absorbed by the student, and now she has become the master. We, even in what we would call “normal” times, have always reached to the unwritten recipes and generational traditions that these women shared with us. We don’t want to forget, and they need to stay alive in spirit: My godmother has been gone for several years, and my Nonna passed away 10 years ago, this past January.

Their gifts to us, whether gastronomical or inspirational through their fascinating stories, keep on giving: and they will be well appreciated in this challenging time period that is to come.

One lesson my wife learned well is that of La Cucina Povera, or Kitchen of the Poor. The skill proved to be important when our kids were young and we had little money, and it will more than likely prove to be effective now that we are certain to face roadblocks in this uncertain year.

The Kitchen of the Poor for me, however, reads more like a menu of luxury items: the ultimate in my grandmother’s comfort food arsenal. The list might include a silky vegetable minestrone, greens and beans spiced appropriately with hot pepper, an egg frittata, or as pictured above, a simple dish of pasta with tomato, onions, and peas.

They’re inherently easy dishes to prepare, and would include ingredients you would probably already find in your fridge or pantry: no need to visit a store with your mask and tape measure, to ensure you are six feet from the closest fellow human.

My wife and I have recently broken our longstanding commitment to any broadcast news exposure to stay informed here – and as you might expect, our anxiety levels increased dramatically with that exposure. Aside from staying home and in isolation in the attempt to stay healthy, the comfort foods from the past provide much needed respites from the effects of your local/national talking heads.

There is much more to Sicilian comfort/ resilience than what you can eat, as you might imagine. Nonna could very well, as you were eating, tell you not to worry: that dark clouds will disperse (she knew that better than anybody), ask you to express gratitude, work through the challenges that you face, and create some happiness in others by making them smile.

By the time I would have reached the bottom of the bowl, I would have absorbed at least a few lessons in good living.

And in this house, that’s why it’s called “comfort food.”

To make your own delectable entree like the one pictured here, see below: F25BD020-CCE7-460B-B44A-5044CFEA1D12

“Can’t get much simpler” Easy, peasy pasta with peas

Simple, simple, simple: that’s what our menu reflects. You’re stressed enough – who needs complications? First, grab a box of dried pasta. If the market still isn’t sold out. Thin spaghetti or Angel Hair. Barilla brand is fine, or better yet, DeCecco.

You’ll need a tomato sauce. I’m usually against sauce in jars, but we’re trying to keep stress at bay here. Just buy a quality/local brand: no Ragu or Prego, please. For a simple sauce recipe you can prepare, use this easy one made famous by chef Marcella Hazan:

Find a large white onion. Cut it in half. Put the one half flat side down in a deep pan. Heat the pan, adding butter (I use a little olive oil in the pan, as well). Half stick, whole stick, depending on how decadent you feel or how much comfort you need. Take a can of San Marzano tomatoes, crush them with your hands, and once butter is melted, throw them in the pan. Bring it to a boil, then let it roll on simmer for a half hour.

That’s it. Your sauce is done.

While the sauce is cooking, boil a pot of water, salting it liberally once heated. Cook your macaroni according to the directions.

Take that other onion half, and dice it. Add that to a smaller pan with a little olive oil, and throw some frozen peas in. Let them roll until they shrink up a bit and start to caramelize. Add the pasta to the pan with some of the sauce, and sprinkle grated cheese on top.

You’re done. Dinner is served!

Like this article? Please share on your favorite social media channel. Or better yet… read some more, with the related content below. To be notified of future posts, please enter your email in the space provided.

The Meatball as Center of the Universe

“Rosina! Rosina! Rosina!”

Rolling over bleary eyed in the bed that I slept in at my Nonna’s house, those would be the words that I would first hear, early on a Saturday morning. The source of the noise would be my Aunt Maria, shouting my grandmother’s name as she burst through the front door.

It was her Saturday greeting, and it would always wake me up.

As I cleared my head, the smell would hit me, the reason my Aunt came over in the first place. The combination of frying meat, onion, and garlic.

I’d jump out of bed and quickly descend the stairs to the beat of the sizzling frying pan. Still in my pajamas, I would stand patiently in the kitchen, waiting for Nonna to make the offering: my early breakfast treat of a freshly made meatball, straight out of the pan.

This image remains prevalent in my mind some forty years later, as I cook meatballs in my own kitchen.

Freshly formed, before cooking. Freshly formed, before cooking.

Over time, my involvement with the meatball went from taking the sample in my pajamas, to preparation and cooking stages. As I grew, Nonna would allow me to mix the meat with my hands, form the balls, and taste the first ones before we continued.

Every once in a while, she would let me cook one. To get the feel for the hot spots in the pan, and to know when to roll them as one side began to form a crust.

As she grew older, cooking 90 to 100 meatballs at a time began to fatigue her, and she eventually just had to sit and supervise. It was then I took control of the pan. The torch had been passed.

Now that she is no longer with us, it’s my responsibility to ensure the meatball remains a staple of my family’s diet. Like her, I was a traditionalist with meatballs, pairing them with pasta, simmering them in tomato sauce along side braciole and pork.

Finished product! Finished product!

I learned from my Nonna’s sister the joys of meatball experimentation, serving them as their own course, and using a different sauce than the ubiquitous tomato variety. Her sauce was a savory mixture of bacon, onion, and white wine, and is now my favorite way to eat a meatball. It’s a simple recipe, easy to simmer in a crock pot and a big hit at dinner parties as well. Enjoy!

Meatballs alla Nicolina ( “white” meatballs )

For The Meatballs

  • 1 pound ground beef, top or bottom round, ground twice
  • 1 cup fine dried breadcrumbs (home made only!)
  • 1 cup freshly grated Parmigiano-Reggiano
  • ¼ cup chopped fresh Italian parsley
  • 2 garlic cloves, chopped
  • 1 medium onion
  • 1 large egg
  • salt and freshly ground black pepper
  • cup vegetable oil

For The Sauce

  • 2 strips bacon
  • 1 large onion
  • 1 cup sherry wine

Process

Crumble the beef into a mixing bowl. Sprinkle the breadcrumbs, grated cheese, parsley and garlic over the meat. Beat the eggs with the salt and pepper in a small bowl until blended, then pour over the meat mixture. Mix the ingredients with clean hands just until evenly blended, and shape the meat mixture into 1 ½-inch balls.

Heat the vegetable oil in a large, heavy skillet over medium-high heat. Put as many meatballs into the skillet as will fit without crowding. Fry, turning as necessary, until golden brown on all sides, about 6 minutes. Adjust the heat as the meatballs cook to prevent them from burning. Remove the meatballs and repeat.

Cut the bacon strips into small pieces, about 1/4 inch. Cook in the pan for 3 minutes or until crispy. Remove the bacon from the pan. Slice the onion and cook in the bacon grease until onion is soft and golden, about 10 minutes. Add the bacon back and the wine, put your finished meatballs in the pan, and let simmer for 15 minutes, making sure to spoon some liquid over the meatballs to keep them moist. Serve with a crusty loaf of bread and a hearty red wine.

You will love it!