Comfort Food

As you probably know, I don't cook much. Kenny cooks. He's an amazing cook - really a gourmet cook. But sometimes I like to come home from a great day at the Wandering Wardrobe and make something like my mother would have cooked - comfort food. Today I did just that. It was SO cold- the wind was blowing snow INTO the store through the cracks in the old door and windows. It was a perfect day to make something for dinner like my mom would have made.

The other night Kenny and I were watching Rachel Ray. We pretty much watch the Food Network non stop when we're home - Kenny watches and learns - I like to copy the pretty table settings. But Rachel was making comfort food, and I jotted down the recipe and made it tonight. It didn't take long - it was something you could prepare after a long day at work or at the mall.

Bread Pizza

1 long loaf, 20 to 24 inches, Italian semolina bread, day old is fine
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 slices pancetta or bacon, chopped
2 pounds ground beef
2 cloves garlic, chopped
2 medium yellow onions, peeled and finely chopped
1 small carrot, peeled and chopped
Coarse black pepper and coarse salt
1 tablespoon Worcestershire sauce
1 teaspoon allspice, 1/3 palm full
1/2 cup beef stock
1 (14-ounce) can crushed tomatoes
Handful flat-leaf parsley, finely chopped
1 pound fresh smoked mozzarella, fresh mozzarella or scamorza (firmer, aged mozzarella balls) thinly sliced
4 handfuls grated Parmigiano or Romano
1 cup fresh basil, 20 leaves, shredded or torn
(Kenny and I both thought some sliced mushrooms would add a lot to this recipe)

Heat the oven to 450 degrees F.

Split bread lengthwise then cut in half again and hollow out some of the insides of bread. Lightly crisp bread in oven, 5 to 8 minutes. Remove bread and switch broiler on.

Heat a nonstick skillet over medium-high to high heat. Add extra-virgin olive oil, 1 turn of the pan. Add the pancetta, render a minute or so, add the meat and break it up into an even layer. Let the meat caramelize 1 to 2 minutes without stirring. Break it into small bits and brown well. Add garlic, onions and carrots and season with lots of coarse pepper, some salt, Worcestershire and allspice then cook 10 minutes, stirring frequently. Add stock and loosen up the mixture a little. Add tomatoes and parsley and heat through, 1 to 2 minutes. Fill breads and top with a thin layer of mozzarella and a sprinkle of Parmigiano or Romano. Broil the pizzas to melt cheese. Top each pizza liberally with basil and serve (with a fork and knife).

I set the table with our special Christmas dishes, Kenny made a fire in the fireplace, and we both agreed, we'd serve this meal again.