5 Comfort Foods for the Season
Are you looking for inspiration in the kitchen this season? We’ve asked our talented Trilogy chefs to share some of their favorite warm and cozy recipes that Trilogy members can make at home. Savor the flavors of the season with these sure-to-please comfort dishes from our Trilogy chefs in Washington, California, Arizona, and Florida.
1. Butternut Bisque
Recipe courtesy of Chef Kevin Land of Trilogy at The Polo Club
- 2.5 lbs. butternut squash (peeled, seeded, large diced)
- 1 Large yellow onion (large diced)
- 2 Cloves garlic (rough chopped)
- 1 Tsp. fresh ginger (rough chopped)
- 1 Cup brown sugar
- 1 Qt. heavy whipping cream
- 1 Sprig Fresh Thyme broken into 4-5 pieces
- ¼ Cup Olive Oil
- Salt & Pepper (To Taste)
- Chicken Stock or Broth (as needed)
- Pre-heat oven to 375. In a large bowl, place the butternut squash cubes, thyme sprigs, brown sugar, and ½ of the olive oil. Season with salt and pepper. Toss the squash until evenly coated. Place on a baking sheet or oven safe dish and roast for 20-25 minutes or until fork tender. Pick out the thyme sprigs with a fork or tongs.
- Bring a large sauce pot to medium heat on the stove top. Use the remaining ½ of the olive oil to season the pan. Add the onion, garlic and ginger and sauté until translucent. Add the fork tender butternut squash, heavy cream, and lastly 1 Qt. of chicken stock (or just enough to cover the ingredients).
- Gently simmer the mixture for 30-45 minutes, to allow the flavors to mesh and the liquid to reduce by ¼.
- Using an immersion blender or table top blender, blend the ingredients until smooth. With the remaining chicken stock, thin the soup in the blender until it easily coats the back of a spoon, but also runs down the handle slightly when held straight up. Season with salt and pepper to taste and serve.
Chef’s Note: when mixing hot ingredients, do not fill the blender more than ½ full and allow steam to escape through the top vent by placing a towel over the blender.
2. Heirloom Potato Confit
Recipe courtesy of Chef Scott Bilstad of Trilogy at Lake Frederick
Ingredients for Brine:
- 1 gal water
- 2 cups kosher salt
- 3/4 cup sugar
- 5 lbs of potatoes.(red bliss work really nice.)
Directions for brining potatoes:
- In a sauce pan, bring water, salt and sugar to a boil.
- Once salt and sugar are dissolved, add potatoes and bring water back to a boil again.
- Remove from heat and let potatoes sit in water for 2 hours at room temperature.
Ingredients for Heirloom Potato Confit:
- 1 lb of unsalted butter
- 2 cup EVOO
- 2 cup fresh lard (available at Wegmans or Whole Foods, for example)
- 1 cup bacon fat rendered (or duck fat is also wonderful)
- 2 tblsp kosher salt
- 1 tsp ground pepper
- 20 thyme sprigs
- 12 cloves garlic
- 2 fresh bay leaves
Directions for Heirloom Potato Confit:
- Drain potaoes and pat them dry with cloth or paper towel. (Dry them very well.)
- In a properly sized roasting tin, melt the butter and all the EVOO, lard, and bacon fat. Add potatoes, garlic, and thyme, along with salt.
- Roast in oven at 250 degrees for 45 minutes to an hour. Check periodically for tender potatoes. When potatoes are finished, allow to cool in the fat until the fat reaches room temperature.
- Keep potatoes refrigerated, stored in the fat, and they will develop more flavor the longer they are stored in fat.
Chef’s Note: Potato Confit is great for hash, or as a starch with your meal. Please remember to cook safely. Water and oil do not mix well. Potatoes need to be patted dry, and always use the proper sized pan when cooking with fatty oils. Thank you, and have fun!
3. Lobster Pot Pie
Recipe courtesy of Chef Robert Kilgallon of Trilogy at Vistancia
- 1 pound cooked chopped lobster Meat
- 4 ounces sliced Brie Cheese
- 1 cup Heavy cream
- ½ cup V-8 tomato juice
- ½ cup chardonnay wine
- 1 cup diced yellow onion
- 1 cup diced celery
- 1cup frozen peas
- 1 table spoon Old Bay seasoning
- 1 cup panko bread crumb
- 1 table spoon white truffle oil
- 1 table spoon Grated Parmesan Cheese
- Sautee the onion and celery in a little olive oil until lightly browned.
- Add chardonnay wine and reduce until a small amount of liquid is left in the pan.
- Add V-8 juice and reduce until a small amount of liquid is left in the pan.
- Add Cream and reduce until thick. Liquid mixture should be pink in color.
- Add lobster meat, old bay, peas, and salt & pepper to taste; bring to a boil. Remove from heat and let cool.
- Spoon some lobster mixture into tartlet shell until 1/3 full; place a slice of Brie cheese on top of lobster mixture. Spoon more lobster mixture until tartlet is full.
- Mix panko crumb, truffle oil, Parmesan cheese. Mix well.
- Top tartlet shell with panko mixture and bake at 355 degrees for 10 minutes. Panko crumbs should be brown. Serve hot.
4. Pumpkin Souffle
Recipe courtesy of Chef Michael Hoobler of Encanterra Country Club
- butter (to coat ramekins)
- sugar (to coat ramekins)
- 4 eggs
- ½ cup sugar + ¼ cup sugar
- ½ cup half and half
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ¼ teaspoon cream of tartar
- Separate eggs and let them sit for 20 minutes to come to room temperature. Preheat oven to 375 degrees. Prepare 8 single serve ramekins by coating with butter and then sugar.
- Using a wooden spoon, mix together pumpkin, egg yolks, ½ cup sugar, half and half, spices, and salt.
- Beat the egg whites and cream of tartar on low until they start to get frothy then gradually increase the speed. When soft peaks begin to form slowly add ¼ cup sugar and beat on high until stiff peaks form.
- Blend about 1 cup of the egg whites into the pumpkin mixture to lighten it up. Then gently fold the remaining egg whites in (this should take less than a minute). If it looks like there are some areas not blended, don’t worry.
- Gently fill the ramekins, place the ramekins on a tray, and gently put in the oven. Bake for 19 minutes. (DON’T OPEN THE OVEN!)
- Pull the soufflé from the oven and top with whipped cream. Serve immediately.
5. Bourbon Pecan Pie
Recipe courtesy of Chef Jason Hernandez of Trilogy Orlando
This recipe is in three parts. Top pecan pie with bourbon condensada and spiced whipped cream before serving.
Ingredients for Pecan Pie:
- 2 cups all-purpose flour
- 1/3 cup packed light brown sugar
- 3/4 teaspoon fine sea salt
- 1 stick plus 7 tablespoons unsalted butter, melted and cooled
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 1/2 teaspoons all-purpose flour
- 1/2 teaspoon fine sea salt
- 4 large eggs
- 1 1/2 cups cane, sorghum or dark corn syrup, or honey
- 2 tablespoons bourbon
- 1 1/2 tablespoons unsalted butter, melted
- 1 1/2 teaspoons pure vanilla extract
- 1 3/4 cups unsalted pecan halves (1/2 pounds)
Directions for Pecan Pie:
- To prepare the piecrust, whisk the flour with the brown sugar and salt in a bowl. Stir in the butter until the dough comes together into a ball.
- Transfer the dough to a deep 9-inch glass or ceramic pie plate. Using your fingers, press the dough over the bottom and up the side of the plate to the rim. Crimp the edge with your fingers or a fork. Refrigerate for at least 20 minutes or up to 3 days.
- For the filling, preheat the oven to 350°. In a bowl, whisk both sugars with the flour, salt and eggs until smooth, then mix in the syrup or honey. Add the bourbon, butter and vanilla and fold in the pecans.
- Pour the filling into the chilled crust and transfer the pie to a foil-lined baking sheet. Cover loosely with foil and bake for 1 hour, until the filling is nearly set. Transfer the pie to a rack and let cool completely, about 4 hours, before serving.
Ingredients for Bourbon Condensada:
- 1 can condensed milk (140z)
- 2 tablespoon bourbon
- 3 tablespoons chocolate liquor
- 1 teaspoon cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground cloves
- ½ cup heavy cream
Directions for Bourbon Condensada:
- In a saucepan, cook alcohol off of the chocolate liquor – reduce by half
- Add heavy cream and reduce until thick.
- Add condensed milk; stir in spices.
- Remove from heat; add bourbon and let chill.
Ingredients for Spiced Whipped Cream:
- 1 teaspoon cinnamon
- 1 teaspoon cardamom
- 1 teaspoon ground cloves
- ¼ cup light brown sugar
- ¼ cup confectioners’ sugar
- 2 cup heavy cream
Directions for Spiced Whipped Cream:
- In a stand mixer, combine ingredients.
- Mix with balloon whisk attachment until whipped. Do not over whip or it will turn into butter!
If you have a favorite comfort food recipe to share, feel free to do so in a comment below!