Solsbury Hill TV Dinner: An Elevated Comfort Food Experience Inspired by Peter Gabriel

“Son, he said, grab your things, I’ve come to take you home.” These iconic lyrics from Peter Gabriel’s seminal track “Solsbury Hill” perfectly encapsulate the essence of nostalgia and comfort that this recipe evokes. For fans of Peter Gabriel, and especially those who have followed his journey from Genesis to his groundbreaking solo career, “Solsbury Hill” is more than just a song; it’s an anthem of transformation and going back to your roots. It’s this feeling of comforting familiarity mixed with a sense of elevated experience that we aim to capture in this reimagined TV Dinner recipe.

Inspired by the very song that marked Peter Gabriel’s departure and rebirth as a solo artist, this “Solsbury Hill TV Dinner” takes the humble, nostalgic TV dinner of yesteryear and elevates it to new culinary heights. If you, like many, grew up with the convenience of TV dinners and the complex, art-rock sounds of Peter Gabriel, this recipe offers a delightful collision of those worlds. Think of it as a culinary journey that mirrors Peter Gabriel’s own musical evolution – familiar foundations built upon with layers of artistry and unexpected twists.

For those of us who came of age in the late 70s, artists like Peter Gabriel were a revelation. Emerging from the progressive rock scene with Genesis, Peter Gabriel carved a unique path, blending art-rock sensibilities with pop accessibility. His self-titled debut album, featuring “Solsbury Hill,” was a life-altering moment for many, bridging the gap between mainstream radio and something far more profound and artistic. This recipe attempts to bridge a similar gap, taking the familiar comfort of a TV dinner and transforming it into something truly special, much like Peter Gabriel transformed the landscape of popular music.

This isn’t just another meal; it’s a nostalgic nod to simpler times, upgraded for the modern palate. Forget bland, processed dinners; we’re diving into a homemade, flavor-packed experience that pays homage to the classic TV dinner while celebrating the artistry of Peter Gabriel. This recipe is about rediscovering the joy of comfort food, much like rediscovering the timeless appeal of Peter Gabriel’s music.

My own childhood dinners were often a rotation of simple, family-friendly staples. Dishes like mac & cheese, Midwest goulash, and yes, Swanson’s Salisbury Steaks were common on our table. While not gourmet, these meals hold a special place in my memory – a taste of home. This “Solsbury Hill TV Dinner” recipe is born from that nostalgia, specifically inspired by those Salisbury Steaks, but reimagined with fresh ingredients and elevated techniques.

Initially, I considered a sandwich recipe, but a conversation sparked the idea of a TV dinner transformation. Why not take all the elements of a classic Hungry Man TV Dinner and refine them? And so, the “Solsbury Hill TV Dinner” was born – a playful yet sophisticated take on a nostalgic meal, perfect for a weekend cooking project while immersing yourself in the musical genius of Peter Gabriel.

This recipe may seem to have several components, but each element is surprisingly straightforward to prepare. The cooking times are manageable, making it an ideal “spend the day in the kitchen” project. Imagine a Sunday filled with the rich flavors of this elevated TV dinner, accompanied by the equally rich and textured sounds of Peter Gabriel’s first four solo albums. It’s a culinary and auditory journey into nostalgia, refinement, and pure enjoyment.

SOLSBURY HILL TV DINNER

Salisbury Seitan with Mushroom Gravy
Roasted Garlic & Mozzarella Mashed Potatoes
Glazed Carrots
Cornbread
Caramel Apple Compote

Makes 4 servings

SALISBURY SEITAN WITH MUSHROOM GRAVY

Makes 4 servings

For the Seitan:

• 1 1/2 cups vital wheat gluten
• 3/4 cup cooked small red beans
• 1/3 cup vegetable stock
• 1/4 cup nutritional yeast
• 2 tablespoons red miso
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon MSG
• 1/4 teaspoon black pepper

For the Seitan Marinade:

• 2 scallions, white & greens minced
• 2 garlic cloves, minced
• 1 cup strong coffee, room temperature
• 1/4 cup soy sauce
• 1/4 cup Dijon mustard
• 1/4 cup light brown sugar
• 2 tablespoons olive oil
• 1 teaspoon freshly ground black pepper

For the Mushroom Gravy:

• 1/4 cup extra-virgin olive oil
• 1/2 small onion, finely chopped
• 10 ounces baby portobello mushrooms, sliced
• 1/4 cup all-purpose flour
• 4 cups vegetable stock, preferably homemade
• 1 teaspoon soy sauce, more to taste
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper

Make the Seitan:

1. Combine all seitan ingredients except vital wheat gluten in a food processor. Blend until smooth.
2. Add vital wheat gluten and blend until well mixed, scraping sides as needed. Mixture will be slightly dry.
3. (Alternative method: Mash cooked beans, then mix all ingredients in a large bowl.)
4. Turn mixture onto a clean surface and knead for a few minutes until it forms a tight ball.
5. Let dough rest, covered, for 30 minutes.
6. Knead rested dough for 2-3 minutes. Divide into 5-ounce pieces and roll each into 1/2″ thick steaks.
7. Steam seitan in a steamer basket for 28 minutes, flipping halfway. Seitan will double in size.
8. Remove and cool for 15 minutes.
9. Marinate seitan in a ziplock bag or airtight container with marinade ingredients for at least 30 minutes, or overnight for best flavor.

Cooking the Salisbury Seitan:

1. Heat vegetable oil in a cast-iron or non-stick skillet over medium heat.
2. Cook seitan steaks for 4-5 minutes per side, brushing with marinade, until browned.
3. Remove from pan and set aside.

Making the Gravy:

1. In the same skillet, increase heat to medium-high and heat olive oil.
2. Add onion and mushrooms, cook until browned, 8-10 minutes.
3. Sprinkle in flour, cook until golden brown, 3-5 minutes.
4. Slowly whisk in vegetable stock until smooth sauce forms. Simmer 2-3 minutes until thickened.
5. Season with soy sauce, salt, and pepper to taste.
6. Add seared seitan to gravy and toss to coat. Simmer for 5-8 minutes.

ROASTED GARLIC & MOZZARELLA MASHED POTATOES

• 2 medium to large russet potatoes, peeled and diced
• 1/2 cup mozzarella, shredded
• 1/3 cup vegetable stock
• 1/4 cup butter
• 1 teaspoon roasted garlic (see recipe below)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 scallion, green part only, sliced fine

1. Peel and dice potatoes. Boil in water until tender, about 30 minutes.
2. Drain potatoes and place in mixing bowl.
3. Roughly mash potatoes. Add vegetable stock, butter, salt, pepper, and roasted garlic. Mash until smooth.
4. Stir in mozzarella and scallion greens. Serve immediately.

Roasted Garlic:

• 1 head of garlic
• Olive oil

1. Preheat oven to 400°F (200°C).
2. Remove loose papery layers from garlic head. Trim top to expose cloves.
3. Drizzle olive oil over exposed garlic.
4. Wrap garlic in aluminum foil and roast for 40-60 minutes, until cloves are soft.
5. Let cool slightly before using. Press cloves out of paper.

GLAZED CARROTS

• 1 pound carrots, peeled and sliced 1/2 inch thick
• 1/4 cup butter
• 1/4 cup brown sugar
• 1/4 teaspoon salt

1. Place carrots and 1 1/2 cups water in a large pan. Bring to a simmer.
2. Cook for 8-10 minutes until carrots are tender. Drain excess water.
3. Add butter, brown sugar, and salt. Stir to coat carrots.
4. Cook for 4-5 minutes, stirring occasionally, until sauce forms and carrots are glazed.

CORNBREAD

• 2 eggs
• 1 cup buttermilk
• 1/2 cup white sugar
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup butter, melted

1. Preheat oven to 375°F (190°C). Grease an 8×8 inch baking pan.
2. Beat eggs and buttermilk in a medium bowl.
3. In a separate bowl, mix dry ingredients.
4. Add wet ingredients to dry ingredients, whisk until just combined.
5. Whisk in melted butter until smooth.
6. Pour into prepared pan. Bake for 30-40 minutes, or until a knife inserted into the center comes out clean.

CARAMEL APPLE COMPOTE

• 2 tablespoons unsalted butter
• 3 cups diced apples, unpeeled (roughly 1/2-inch)
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger

1. Melt butter in a large skillet over medium-high heat.
2. Add apples and brown sugar. Cook for 15 minutes, or until apples are softened, stirring occasionally.
3. Stir in cinnamon and ginger. Cook for another minute until fragrant.

Enjoy your Peter Gabriel inspired “Solsbury Hill TV Dinner”! This recipe is not just a meal; it’s an experience – a nostalgic journey back to the flavors of childhood, elevated with thoughtful ingredients and techniques, all set to the soundtrack of a musical genius. Perfect for a cozy night in, a fun cooking project, or anytime you crave a sophisticated twist on classic comfort food.