Mary’s Comfort Classics: Food to Fill Your Plate

Caesar Salad Salmon by Mary Berg

Caesar Salad Salmon

When you think of a big bowl of something comforting, I realize that the first thing that comes to mind isn’t necessarily a salad, but as you see throughout this book, I truly think salads can be the star of your next couch dinner. And if I’m celebrating the world of indulgent salads, Caesar is obviously going to make a few appearances. The creamy, funky, peppery dressing already includes the wrong-but-oh-so-right pairing of fish and cheese, so why not double down and Caesar up some salmon too!

Ingredients for the Salmon

• 1 tablespoon olive oil
• ½ cup panko breadcrumbs
• ¾ teaspoon garlic powder, divided Kosher salt
• Freshly ground black pepper
• ¼ cup mayonnaise
• ¼ cup finely grated Parmigiano-Reggiano
• 1 anchovy fillet, minced 1 lemon, zested
• Four 7 oz salmon fillets

Ingredients for the Salad

• 2 anchovy fillets, minced 1 garlic clove, minced
• ½–1 lemon, juiced
• 1 tablespoon red wine vinegar 1 teaspoon Dijon mustard
• 3 tablespoons mayonnaise 2 tablespoons olive oil
• ¼ cup finely grated Parmigiano- Reggiano, plus more for serving
• Kosher salt
• Freshly ground black pepper
• 1 head or 2 hearts romaine lettuce, roughly chopped

Directions

1. For the salmon, preheat your oven to 400°F.
2. Place a small skillet over medium-high heat. Add the oil, panko, and ¼ teaspoon of garlic powder, season with salt and pepper, and toast for 2 to 3 minutes, or until golden, stirring often. Transfer the panko to a small bowl and set aside.
3. Meanwhile, in a medium bowl, whisk together the mayonnaise, Parmigiano, anchovy, lemon zest, and remaining ½ teaspoon of garlic powder. Season with salt and lots of black pepper.
4. Lightly oil a sheet pan and add on the salmon fillets, skin side down. Alternatively, or if you are using skinless salmon, line the sheet pan with parchment paper. Evenly spread the mayonnaise mixture over the salmon and scatter with the panko. Roast for 12 to 15 minutes, until cooked to your liking.
5. While the salmon cooks, prepare the salad. In a large bowl, whisk together the anchovies, garlic, juice of half a lemon, and red wine vinegar. Whisk in the Dijon, mayonnaise, oil, and Parmigiano, and season to taste with salt and lots of pepper. Add the lettuce and set aside.
6. When ready to serve, toss the salad, adding more lemon juice and cheese, if desired. Transfer the salad to serving plates, top with additional Parmigiano- Reggiano and pepper, and serve alongside the salmon.

Tall ‘n’ Tasty Cake

Any Canadian who grew up in the ’90s and went to a sleepover will recognize the late-night freezer treat that inspired this cake. There was just something so thrilling about sneaking into the deep freezer late at night, forks in hand, and digging straight into the deep pan of that delicious dessert. My personal fave was always the marble variety, and while you can always spread the frosting overtop, go for a star-tipped piping bag for pure nostalgia.

Ingredients for the Cake

• ½ cup + 2 tablespoons canola oil, divided
• 2 cups sugar
• 2 eggs
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 2½ cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• ¼ cup boiling water
• 3 tablespoons cocoa powder

Ingredients for the Frosting

• 3½ oz milk chocolate, roughly chopped
• ¼ cup butter
• ½ cup sour cream
• ½ teaspoon vanilla extract
• ¼ teaspoon instant espresso powder, optional
• ¼ teaspoon kosher salt
• 1½ cups icing sugar
• 2 tablespoons chocolate sprinkles

Directions

1. For the cake, preheat your oven to 350°F and lightly grease a 9-by-13-inch baking pan with nonstick cooking spray.
2. Ina large bowl, whisk ½ cup of oil with the sugar and eggs. Whisk in the buttermilk and vanilla and set aside.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add the wet mixture to the dry and stir just until combined. Pour in the boiling water and carefully mix to combine. The mixture will be quite thin but that’s OK—this addition of boiling water makes for an incredibly moist and level cake.
4. In a medium bowl, whisk the cocoa powder with the remaining 2 tablespoons of oil. Scoop about 2 cups of the vanilla cake batter into the cocoa mixture and whisk to combine.
5. Pour the remaining vanilla cake batter into the prepared pan and drizzle with the cocoa-infused batter. Using a butter knife, swirl the batters to achieve a marbled effect. Bake for 35 to 40 minutes, or until the cake is set and a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
6. While the cake cools, make the frosting. In a medium heatproof bowl set over a pot of simmering water, melt the chocolate and butter. Remove the melted chocolate mixture from the heat and stir in the sour cream, vanilla, instant espresso powder, if using, and salt. Gradually beat in the icing sugar.
7. Leaving the cake in the pan, spread or pipe the frosting on the cake, then scatter with sprinkles. Serve immediately or cover the cake and store in the fridge for up to 3 days. For optimal texture, remove the cake from the fridge about 30 minutes before serving.

Myra’s Mashed Potato Casserole

I feel like my mom’s most brilliant culinary instinct is to add some sort of crunchy topping to any and every starch. From her classic mac and cheese to these perfect potatoes that grace every Berg family holiday table, the combination of butter, cheese, and a bit of crunch courtesy of the cracker or cereal aisle at the grocery store just feels like home to me.

Ingredients

• 5 lb yellow potatoes, peeled and quartered
• Kosher salt
• ⅓ cup + 2 tablespoons butter, divided
• 1 cup brick-style cream cheese, cubed
• 1 cup sour cream
• 2 cups grated medium cheddar
• 2 cups crushed cornflakes

Directions

1. Preheat your oven to 350°F. Lightly grease a 3-quart casserole dish with nonstick cooking spray.
2. Place the potatoes in a large pot and cover with cold tap water. Season well with salt, cover the pot with a slightly off-kilter lid, and bring to a boil over high heat. Cook the potatoes until fork tender, 15 to 20 minutes.
3. Drain the potatoes well and return to the pot. Add ⅓ cup of butter along with the cream cheese and sour cream and beat with a hand mixer on medium speed just until smooth. Season well with salt and transfer to the prepared casserole dish.
4. Scatter the top with most of the cheese followed by the cornflakes. Top with the remaining cheese and dot with the remaining 2 tablespoons of butter.
5. Bake the casserole for 30 to 35 minutes, or until the edges are golden brown and the center is piping hot.

Note: You can prepare this casserole up to 3 days in advance. Simply cover the unbaked casserole with plastic wrap and store in the fridge. Add 15 to 20 minutes to the baking time to ensure the center is warm.