Category is... Comfort Classics

This menu features reimagined classic comfort food designed to trigger nostalgia, indulge the senses, and generally make you feel warm and fuzzy.

I am no fan of winter. I know, how original. Thank goodness I’m not here to amaze you with my hot takes. I’m here to feed you because the food is winter’s only redeeming quality. As the days get colder and the evenings encroach earlier and earlier, my life gets simpler. My plans orbit touchstones of comfort: long, far-too-hot showers, a mid-afternoon cup of good loose-leaf tea, a pot of something involved simmering on the stove. An interior, simple life built on the backbone of nostalgic but definitely not boring comfort food. And that’s why today’s Hardcore Supper Club’s theme is Comfort Classics. Perhaps it should be called “New Classics” because these dishes are not exactly commonplace, but they are rooted in the familiar. For instance, the Blistered Broccoli with Cacio e Pepe Sauce is a grown-up take on every parent’s secret weapon: broccoli and cheese sauce. You’ll also find the world’s most involved sloppy Joe sandwich, an Armagnac-kissed dark chocolate self-saucing pudding, a caramelized shallot homage to old school onion dip, and a shandy with an elderflower glow up. Into it? Let’s make it!

Italian Pilsner Elderflower Shandy

Let’s start with the welcome cocktail du jour, the Italian Pilsner Elderflower Shandy. This is the easiest cocktail you’ll ever make. For those who have not had the pleasure, a shandy is a beer cocktail comprised of beer (of course), with a soft drink, usually lemonade, sparkling lemonade, or lemon lime soda. I did include a recipe for a from-scratch Maple Lemon Soda, but you could make your life easier and buy some sparkling lemonade. However, I will say the homemade soda is not particularly difficult to make, and the lemon flavor is so pronounced and delicious that I think it’s a good use of your time.

A shot and a half of St. Germain, an elderflower liqueur, pulls the cocktail together. I’ve heard St. Germain referred to as a “bartender’s ketchup”. It’s pretty much universally loved, and it can smooth out almost any drink. And since this menu is all about comforting crowd-pleasers, it feels appropriate to deploy it here. It really does bring the shandy into a new universe of deliciousness.

Caramelized Shallot Chive Dip

Okay, let’s talk dip. When I was a kid, peak luxury for me was a movie marathon paired with ruffled potato chips and French onion dip. You know, the dip you got in a can? My level of sophistication was truly elite. I wanted to resurrect that extreme feeling of coziness with my Caramelized Shallot Chive Dip. As I’ve grown, my palette has as well, so I’m less impressed with dry French onion soup mix stirred into sour cream. So yes, I am going to ask you to caramelize some shallots the low and slow way. Does it take a while? Ideally. We want those sugars to get nice and concentrated, developed, and rich. I promise this process doesn’t ask much of you, other than the occasional stir.

There is no sense in making a ruffled potato chip from scratch. They are already perfect straight from the bag, and the last thing I need is for them to get more delicious. I already don’t know how to act around them, so let’s not aggravate the situation. Just buy your favorite bag and be done with it. The crinkle cut is non-negotiable, I’m afraid.

Blistered Broccoli with Cacio e Pepe Sauce

Okay, now for the side. This is dedicated to all the parents who relied heavily on the healing power of cheddar cheese to force broccoli down their kids’ gullets. When I was growing up, broccoli with cheese sauce graced every kid’s table I was seated at. And if I’m honest, I’m still a huge fan. I don’t need a creamy sauce to enjoy broccoli at this point, but I wouldn’t call it a detriment either.

For this side dish, I wanted to capture the spirit of the broccoli of my youth but also grow it up a bit. So instead of steaming, I opted to roast in a high oven. I love the sweet bitterness of blistered broccoli. And for the sauce, I left my beloved cheddar behind and invoked the flavors of one of the most comforting pasta dishes on the planet: Cacio e Pepe. I finished the dish with a little lemon zest to brighten things up a bit. The result is a side dish that unapologetically pulls focus.

Bolognese Sloppy Joes

Now, we’ve arrived at the main event: Bolognese Sloppy Joes. I’m not going to spend too much time here because you can read all about them here. But here’s a quick rundown of the sandwich: These beauties are comprised of a rich Ragù alla Bolognese, creamy whipped ricotta, and massaged kale served on toasted focaccia. They are magical and should be studied for their spiritual healing properties.

Dark Chocolate Self-Saucing Pudding

And finally, we’ve made it to dessert. I love the genre of self-saucing puddings because you get a dessert and accompanying condiment for the effort of one. And a chocolate self-saucing pudding? Well, that’s the stuff of brownie sundae dreams.

I’m sure I mentioned it before, but for me, a warm brownie and a scoop of ice cream is peak dessert. I have a particularly fond memory of a brownie sundae I had at a ski hill when I was seven. That’s how hard this dessert has been imprinted on me. So why didn’t I just make a brownie sundae? Well, that’s three separate components for one dessert. The Comfort Classic menu is not about toiling in the kitchen; it’s about feeding your inner gremlin. So I made it easy by making a brownie with a built-in hot fudge sauce and topped it with a scoop of store-bought ice cream. Give yourself the easy win - you deserve it.