Life isn’t static and
neither are comfort
foods. For example,
a 1989 survey by
reported the top
to be beef or
pork roast (52%),
fried chicken (35%)
and mashed potatoes
(29%). By 2001, Bon
Appétit’s How America
Eats Reader Survey found
that favorite comfort foods
included pasta (46%),
mashed potatoes (41%),
ice cream (38%) and
pizza (36%). Just one
year later (March 2002),
this annual reader survey
detailed yet another change,
with ice cream (35%),
cookies (29%) and pasta
(28%) leading the pack.
Mark Bjorkman’s Cream Cheese Wontons
Many of our Costco employees are renowned for their
cooking prowess. Such is the case with Mark, who was
asked to contribute this recipe. He recommends serving
this dish as a first course with barbecued pork.
16 ounces cream cheese, room temperature
1 cup sugar
2 tablespoons snipped chives, fresh if available
4 dozen wonton wrappers
(available in the produce section of your local grocery)
4 cups peanut oil
1. In a large bowl combine cream cheese, sugar and
Earthbound Farm California Salad
chives, mixing well until smooth.
2. Place a small spoonful of the mixture in the center
of each wrapper. Follow folding instructions on the
3. Preheat peanut oil to 375°F in a deep pan. Deep-fry
wontons until golden brown. Serve hot.
Makes 48 wontons.
What’s the bottom line?
There’s no set rule on
comfort foods, other than
that they be delicious.
1/4 cup tarragon or white wine vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
3/4 cup extra-virgin olive oil
1/2 cup canola oil
1/4 teaspoon salt
2 teaspoons dried tarragon
1 pound Earthbound Farm Organic Mixed Baby Greens*
1 cup sliced almonds, toasted
4 ounces mild goat cheese, crumbled
1 avocado, peeled and sliced
30 dried apricots, preferably Turkish, sliced
11. To make the dressing, combine vinegar, mustard, honey,
oil, salt and tarragon in a glass jar and shake vigorously.
2. Place the greens in a very large salad bowl. Add most of
the dressing and toss thoroughly to coat. Add the remainder
of the dressing if necessary.
3. Transfer the salad to a large platter and scatter the
almonds and goat cheese over the greens. Arrange avocado
slices around platter. Sprinkle apricots over salad.
Makes 8-12 servings.
*Brands may vary by region; substitute a similar product.