Comfort Food on Cold Missouri Days
I’m spending more time indoors due to the cold, cold weather, and I’ve been making casseroles. Ham and cheese strata, tomato and rice, turkey with green pepper, and a few others. I have to confess, my favorite casseroles are from several different cookbooks and perhaps not the most healthy, but good tasting and the kind of comfort food I seek after slogging through the snow and ice. My favorite thus far has been the Italian macaroni from Viking Cooking School in Brentwood, which unfortunately isn't holding classes in 2010, but shared this recipe featured in the February issue of Missouri Life, which you’ll be receiving soon. The recipe is part of a story about 14 different culinary schools we have in the state. It uses Parmigiano Reggiano, mozzarella, and Gorgonzola cheeses. Mmmm Mmmm good. I’m hopeful that the extra calories won’t do too much damage. Greg tells you about his broken femur in his February column, so guess who gets to chop the ice in two different pastures for our horses?
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Danita Allen Wood is editor-in-chief and co-owner of the magazine, along with her husband, Greg Wood. They bought and revived the magazine in 1999. Since then, it has won multiple awards from the International Regional Magazine Association, including Magazine of the Year in 2008. Danita will share her journeys around the state, some of the behind-the-scenes stories about making the magazine, and reflections on life in Missouri.
