Biksemad – Sweet Potato Hash and Eggs (Denmark)

You can’t find another egg recipe as simple as this that allows you to use up all your leftover meat. This popular Danish comfort food makes one satisfying brunch and is also perfectly suitable for a weekend dinner. Copenhagen’s favorite brunch recipe is part of traditional Danish cuisine, believed to have originated as a sailor’s meal as a way to use leftover meats.

Serves 2–4 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

• 2 red bell peppers, cored and cut into small pieces
• 1 pound sweet potatoes, peeled and cubed
• 1 medium red onion, diced
• 5 ounces bacon or pancetta, cubed
• 4 eggs
• 1 cup leftover cooked meat (optional)
• Salt, pepper, paprika, and chili powder to taste
• Cooking oil

Directions

1. Add the bacon to a medium saucepan or skillet and cook over medium heat until crisp and evenly brown. Drain over paper towels and discard the grease.
2. Preheat the oven to 400°F (200°C).
3. Heat the oil or butter over medium heat in a medium oven-safe saucepan or skillet.
4. Add the onions and stir-cook for 2 minutes until softened and translucent.
5. Add the sweet potatoes; stir well.
6. Season to taste with salt and pepper, chili powder, and paprika.
7. Cook for 6–8 minutes until the potatoes soften.
8. Mix in the cooked bacon and leftover meat.
9. Make four depressions in the mixture and crack the eggs over them. Cook without breaking the yolks.
10. Place the pan in the oven and bake for 8–12 minutes. Serve warm.

 

 

French Onion Soup (France)

It is hard to find a more comforting recipe than this golden, fragrant cheese and onion soup. Caramelized onion mingles with Swiss cheese, Provolone cheese, and French bread to create a classic and luxurious melody of flavors to make your day special.

Serves 4 | Prep. time 10 minutes | Cooking time 50 minutes

Ingredients

• 4 cups sliced onions
• 5¼ cups beef broth
• ½ cup unsalted butter
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 2 tablespoons dry sherry (optional)
• Salt and pepper to taste
• 2 slices Swiss cheese, diced
• 4 slices provolone cheese
• ¼ cup grated parmesan cheese
• 4 slices French bread

Directions

1. Heat the oil and butter over medium heat in a large stockpot or deep saucepan.
2. Add the onions and stir-cook until translucent.
3. Add the sherry, broth, and thyme. Season with salt and pepper.
4. Stir and simmer for about 25–30 minutes.
5. Divide among 4 oven-safe bowls. Add the bread slices on top.
6. Distribute the sliced cheese and parmesan equally on top.
7. Preheat the broiler to medium.
8. Broil until cheese is melted and bubbly.
9. Serve warm.

 

 

Shrimp n’ Grits (USA)

A classic American comfort food! You’ll love the tasty, perfectly cooked shrimp with the warm flavors of cheesy grits. A perfect mix.

Serves 4 | Prep. time 15 minutes | Cooking time 45 minutes

Ingredients

• 1 ½ pounds medium shrimp, peeled, deveined, and halved
• 1 lemon, juiced
• Hot sauce to taste
• 1 ½ cups stone-ground corn grits (not quick-cooking)
• 1 ½ teaspoons salt
• 6 cups water
• 1–2 tablespoons olive oil
• 4 slices bacon, diced
• 1 small onion, finely diced
• ¼ green bell pepper, finely diced
• 1 garlic clove, minced
• ½ cup scallions, finely chopped
• 2 tablespoons all-purpose flour
• 1 cup chicken stock
• 1 ½ tablespoons unsalted butter
• 1 cup cheddar cheese, shredded

Directions

1. Put the shrimp in a bowl and add the lemon juice and a few dashes of hot sauce. Stir to coat and set aside.
2. Place a large saucepan over high heat, add the water and salt, and bring to a boil. Gradually add the grits to the boiling water. Stir and reduce the heat to low. Cover and let simmer for 35–40 minutes.
3. When the grits are almost cooked, warm the olive oil in a large skillet over medium heat. Sauté the diced onions for 1–2 minutes, until translucent. Add in the garlic, bacon, green pepper, and scallions and cook for 3–4 minutes. Add the flour and cook for 2–3 minutes. Add in the stock and shrimp and cook until the shrimp are cooked through and change color.
4. When the grits are cooked and they have thickened, add the butter and cheese and stir to combine. Remove from the heat. Add a few dashes of the hot sauce, if desired. Stir a few more times.
5. To serve, scoop the grits evenly into serving bowls and add the shrimp and sauce over the top.

 

 

Kimchi Fried Rice with Ginger Chicken (Korea)

Everyday cooking in Korea is incomplete without kimchi and rice. Two of Korea’s most adored ingredients come together to make this hearty comfort meal. Kimchi is fermented cabbage which is highly addictive and ridiculously satisfying. Enjoy this crunchy, spicy, and sour chicken meal to warm yourself over a family dinner.

Serves 2–4 | Prep. time 10 minutes | Cooking time 20–25 minutes

Ingredients

• 2–3 tablespoons Korean red pepper paste (gochujang)
• 3 teaspoons sesame oil
• 1 teaspoon vegetable oil
• 3 cups cooked rice
• 1 cup chopped kimchi
• 1 tablespoon roasted sesame seeds
• 1 sheet roasted seaweed, shredded
• 1 green onion, chopped
• 2-4 eggs for serving

Chicken

• 2 large cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 pound ground chicken
• 3 tablespoons vegetable oil (divided)
• 2 shallots, minced

Directions

1. Heat the 1 tablespoon of vegetable oil over medium heat in a large wok or saucepan.
2. Add the kimchi and stir-cook for 1 minute until softened.
3. Add the rice and gochujang; stir-cook for 6–8 minutes.
4. Mix in the sesame oil and set aside.
5. Add the shallots, ginger, garlic, and 1 tablespoon of vegetable oil to a blender or food processor and blend into a chunky mixture (don’t puree).
6. Heat the remaining vegetable oil over medium heat in a medium saucepan or skillet.
7. Add the blended mixture and stir-cook for 1 minute until fragrant.
8. Add the chicken and break it into pieces with a spatula; stir-cook for 12–15 minutes until evenly brown.
9. Add the chicken to the fried rice and stir to combine.
10. Fry the eggs in a non-stick pan over medium heat.
11. Place rice in each serving bowl, top with a fried egg, and serve warm with sesame seeds, chopped green onion, and seaweed on top, if desired.

 

 

Pork Adobo and Rice (Philippines)

This traditional pork adobo is made from simple ingredients to produce a burst of flavor, and that is why it enjoys tremendous popularity across the Philippines. It tastes exquisite with spectacular, bright flavors.

Serves 4 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

• 2 medium potatoes, cubed and boiled (optional)
• 14 ounces pork belly/lean pork, cut into 1-inch pieces
• 6 cloves garlic, finely chopped
• 2 small onions, finely chopped
• ½ teaspoon dried or fresh thyme
• ½ teaspoon dried oregano
• ½ teaspoon parsley
• 1 teaspoon pepper or to taste
• Salt to taste
• ½ cup dark soy sauce
• ½ cup light soy sauce
• 3 bay leaves
• 6 whole cardamoms
• ½ tablespoon black peppercorns
• 2 tablespoons brown sugar
• ½ cup water
• 2 tablespoons cooking oil
• Cooked rice to serve

Directions

1. Heat the oil in a medium saucepan or skillet over medium heat.
2. Add the onions and garlic and stir to cook for 1 minute until softened and translucent.
3. Add the pork pieces and stir-cook until evenly brown.
4. Pour in the water and boil until the water evaporates almost completely.
5. Add the potatoes, soy sauce, and spices; stir and simmer for 5 minutes until the gravy thickens.
6. Serve warm with cooked rice.

 

 

Stoofvlees (Belgium)

This beer and beef stew is one great comfort food from Belgium. Stoofvlees is Belgium’s national dish and is traditionally served with fries. This stew has many versions in Belgium, as people like to make it to their preferred consistency—from soupy to sludgy to thick. You can add more stock if you want your stew soupier.

Serves 2 | Prep. time 10 minutes | Cooking time 2 hours

Ingredients

Marinade

• ½ teaspoon dried thyme
• ¼ teaspoon pepper
• 1 sprig rosemary
• ½ teaspoon paprika
• 2 tablespoons red wine vinegar
• 1 onion, chopped
• 3 cloves garlic, crushed
• 1 tablespoon coarse mustard
• 2 tablespoons vegetable oil

Stew

• 1 pound stew beef, cubed
• 2 tablespoons all-purpose flour
• 1 tablespoon molasses
• 1½ cups beef broth
• 2 bay leaves
• ½ cup Belgian or other beer
• Salt and pepper to taste
• Vegetable oil

Directions

1. Add the marinade ingredients to a mixing bowl. Mix well.
2. Add the meat cubes and coat well. Cover and refrigerate for an hour to marinate.
3. Remove the rosemary and coat the meat cubes with flour in a bowl. Toss well.
4. Heat the oil over medium heat in a large stockpot or deep saucepan.
5. Add the coated meat cubes and stir-cook to evenly brown.
6. Mix in the remaining ingredients and stir well.
7. Gently simmer the mixture for 2 hours or more until the stew reaches your desired consistency.
8. Serve warm.

 

 

Nanaimo Bars (Canada)

A Canadian favorite that is sure to please. The perfect finish to a meal or for a treat on its own that is easy to make.

Makes 16 | Prep. time 15 minutes | Chilling time 2 hours

Ingredients

• 6 ounces semi-sweet chocolate, divided
• ¾ cup + 1 tablespoon butter, softened, divided
• 1 egg
• 1 teaspoon vanilla
• 2 cups graham crumbs
• ½ teaspoon salt
• 1 cup unsweetened, shredded coconut
• ½ cup finely chopped almonds
• 2 tablespoons Bird’s Custard Powder
• 3 tablespoons milk
• 2 cups icing sugar

Directions

1. In a heatproof bowl, microwave 2 ounces of the chocolate with ½ cup of the butter, stirring often, until smooth.
2. Whisk in the egg and vanilla, (the heat from the mixture cooks the egg) and then add the graham crumbs, salt, coconut, and almonds.
3. Coat a 9×9 baking pan with cooking spray, and press the crumb mixture into it.
4. In a medium bowl, combine the custard powder with ¼ cup of the remaining butter and milk, and mix until smooth. Add the icing sugar and when it is fully incorporated, spread the filling over the base.
5. Melt the remaining chocolate and butter in the microwave, mix well, and spread it over the custard layer.
6. Refrigerate for 2 hours before serving.

 

 

 

**These recipes and more are found in Sarah Spencer’s Comfort Food: Favorite Home-Cooked Recipes From Around the World. To get your own copy, click on the cover or click here.

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