Tuna Tetrazzini

This recipe is the definition of classic comfort food, it's perfect for a cloudy day while snuggling with the ones you love. Mind you we haven't had many of those days this year this recipe happened to land on the perfect day in need of some warm comfort food.

Tuna Tetrazzini

Ingredients
1 1/2 C chopped onions
1 1/2 C frozen peas
6 T unsalted butter
1 tsp minced garlic
1 lb white button mushrooms, ends trimmed, sliced
1 1/2 tsp Emeril Esence, recipe follows
1/2 tsp chopped fresh thyme leaves
1/4 C all-purpose flour
1/4 C dry white wine, can substitute with additional chicken stock
2 C chicken stock
1 3/4 C. heavy cream
16 oz wide egg noodles
4 (6-oz) cans of solid tuna
1 T chopped fresh parsley leaves
1 1/2 tsp salt
3/4 tsp freshly ground black pepper
1/2 C bread crumbs

Directions
Saute the onions in 6 tablespoons butter in a large skillet over high heat until soft, about 4 minutes. Add the garlic and cook for 2 minutes, stirring. Add the mushrooms, Essence, and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes. Sprinkle with the flour and cook, stirring, for 2 minutes. Add the wine and chicken stock and cook, stirring, until smooth and thick, about 2 minutes. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 15 to 20 minutes.

Preheat the oven to 375 degrees.

Bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 10 minutes. Drain in a colander and set aside. Spray casserole dish with non-stick spray and set aside.

When the sauce has thickened, add the noodles, tuna, peas, parsley, salt, black pepper, and Parmesan to the skillet and stir until thoroughly combined. Transfer to the prepared casserole and top with the bread crumbs. Bake uncovered until bubbly and golden brown, about 30 minutes. Serve immediately.

Emeril's ESSENCE
2 1/2 T paprika
2 T salt
2 T garlic powder
1 T black pepper
1 T onion powder
1 T cayenne pepper
1 T dried oregano
1 T dried thyme

Combine all ingredients thoroughly.
yields 2/3 c

Raisin Scones and Irish Nana's Blackberry Jam

These scones are essentially glorified biscuits, they are lightly sweetened and the raisins incorporate just the right amount of chewy texture. The blackberry jam is sweet with a little bit of tart and a hint of warmth from the cloves. Jodi says these go great with tea and I enjoy them with a glass of ice cold milk.

Raisin Scones
Ingredients

• 4 C. plus 1 T flour 

• 2 T. sugar plus extra for sprinkling 

• 2 T. baking powder 

• 2 tsp. kosher salt 

• 3/4 lb cold unsalted butter, diced 

• 4 eggs, lightly beaten

• 1 C. cold heavy cream 

• 3/4 C. raisins, heaping 

• 1 extra-large egg beaten with 2 T milk or water, for egg wash

Directions
Preheat the oven to 375 degrees F.

Combine 4 cups flour, 2 tablespoons sugar, the baking powder, and salt in an electric mixer, using the paddle attachment. Blend in the cold butter at the lowest speed and mix until the butter is pea-sized. Combine the eggs and heavy cream and quickly add to the flour/butter mixture. Combine until just blended. Combine the raisins and 1 tablespoons flour and then add to the dough and mix quickly. The dough will be a bit sticky

Dump the dough out onto a floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough out to 3/4-inch to 1-inch thick. Cut into squares and then diagonally to make triangles. Place on a cookie sheet lined with parchment paper. Brush the scones with the egg wash and sprinkle with sugar. Bake for 20 to 25 minutes until the outsides are crisp and the insides are cooked

Irish Nana's Blackberry Jam 
Ingredients

• 1 qt. fresh ripe blackberries, hulled 
• 1/2 c superfine sugar 
• 2 T. fresh lemon juice 
• 3 cloves 

Directions 
Put the blackberries in a food processor and process until coarsely chopped. Transfer the mixture to a large skillet and stir in the sugar, lemon juice and cloves. Bring to a boil over medium-high heat, stirring occasionally, and cook until the jam is thickened about 10 minutes. Pick out cloves. Transfer to a bowl and let come to room temperature.

Hulling the blackberries.