Lately, the weather has looked like a mean Winter blizzard outside. The landscape takes on a rather colorless hue as the permanent gray sets in.
And if you do go outside during a rare event of blue sky & sunshine, you are likely to look like this, hair flying every which way even if you attempt to bundle up w/ a scarf and a hat (well, at least my husband has the scarf bit down, still working on the whole wearing a hat thing):
Ice can even freeze sideways:
The wind negates any warmth the sun brings. I’m almost debating turning on the heat in my usually stifling apt.
However, if you do muster up the courage to brave these chilly temperatures, I suggest enjoying yourself at the source of all comfort foods, a chocolaterie. I had a fun opportunity this week to visit a certain very famous brand en Suisse with some coworkers. At first I wasn’t even sure I’d be able to go because of some crazy stuff I was trying to fix at work, but at the last second was persuaded away from my desk and into the car we went to Broc in the canton of Fribourg. Stepping out of the car, the smell of chocolate filled your nostrils as you walked through this little village, and into the chocolaterie of one of the oldest Swiss brands we went, where we learned about the history of chocolate, and how the Swiss became so famous for their chocolatiering. Seriously, if you’re going to spend a chilly afternoon inside somewhere, it should be a chocolate factory!
Did I mention there was tasting at the end? Mmmm chocolate!
Unfortunately the chocolate was not guaranteed to be gluten free (there is a noticeable “peut contenir gluten” on the packages), so I didn’t bring any home to my husband. For him, I needed to create a different kind of food to warm him up from the blistering chill outside that also manages to creep under our balcony doors and onto our feet as we walk about.
And so, to go into a completely different direction from chocolate, I made one of his favorite comfort foods from his childhood, cornbread. Now I’m not as awesome as his grandma who makes it lined with bacon in the bottom of the pan (though I will have to try that someday!), but this cornbread, fresh out of the oven with a bowl of hot chili or really any thick tummy-warming stew will take the chill off of just about anything.
So for me on a cold Winter’s day, chocolate is my cure. For my husband, it’s cornbread. What’s your favorite chilly Wintry food?
Adapted from Gluten Free Mommy – only slightly adapted, increased the corn meal ratio, changed the GF flour mix, increased sugar, added cheese and red peppers.
- 1 cup GF All purpose flour mix (whatever is your favorite)
- 1 cup cornmeal
- 1/4 cup sugar
- 1 tbs. baking powder
- 3/4 tsp. salt
- 5 tbs. butter, melted
- 2 eggs, room temperature, beaten
- 1 cup milk, heated to room temperature (or at least not super chilled)
- 1/2 red bell pepper, diced
- 1/2 cup grated parmesan cheese (actually I used Sbrinz)
1. Combine flour, cornmeal, sugar, baking powder, and sat in a mixing bowl, and preheat the oven to 400F.
2. Use 1 tbs. of melted butter to grease your baking pan (mine was about an 8′x10″ casserole dish) and set in the oven while you finish prepping the batter.
3. Add the rest of the butter, eggs, and milk to a medium bowl and use a whisk to combine. Then add the wet ingredients directly to the dry ingredients, and stir until just mixed. Stir in the red bell pepper too.
4. Take your baking dish out of the oven and pour in your cornbread batter. Use a spatula to even it out if you need to. Cover the top with grated cheese. Bake about 20 min. or until passes the clean knife test.