290627 Wed Oct 23 11:05:31 -0700 2002 24 27 General Chowhounding Topics 0 1578263 Well it's cold, rainy, and cold in New England, so here's my contribution- What's everyone's favorite recipe for cold weather? Mine is Broccolli Rabe, white beans, kale and potato stew. It's easy and self- explaining...just cook them all up with a little olive oil, garlic, sale, pepper, hot pepper flakes, and enjoy! Wed Oct 23 11:05:31 -0700 2002 0 eatmoreoften 1 1578264 Another New England traditional, via the Azores: kale soup (aka caldo verde). Saute an onion in oil, then add minced garlic, then add good stock and salt (I also like bay leaf) and cubes of red bliss potatoes (I don't bother peeling them, since I don't mash them in the soup) and cook until tender, then add pieces of authentic spanish chorizo (I mix mild and hot; if you use linguica, which is more common to use, I think the linguica benefits from being sauteed for a long while before adding to the soup), cook some more, then add coarsely chopped kale (ribs removed) and herbs of your preference towards the end. Drizzle with good olive oil when serving. I also like adding shreds of roasted chicken thighs to this at the end, though that is completely inauthentic! Wed Oct 23 11:24:53 -0700 2002 1578263 0 Karl S. 1 1578267 Soups, especially bean and ham, or chowders. And chili. Wed Oct 23 11:35:39 -0700 2002 1578263 0 M. Allen 1 1578268 Chili con carne with simple quesadillas, accompanied by guacamole or cucumber salad or a fruity cole slaw. Wed Oct 23 11:39:35 -0700 2002 1578263 0 Sharuf 1 1578270 Portugese Chowder. Cabbage,Turnips,Parsnips,Carrots,Leeks,Onion,Bay Leaf,Garlic,cooked White Beans, 8 cups broth,large can crushed tomatoes. Mix and cook for 2 hours. Or throw in a couple pounds of your favorite fish. I use Cod or Mullet where available. Wed Oct 23 11:42:27 -0700 2002 1578263 0 FatBob 1 1578278 Soups, like everyone else. French Onion is great this time of year, and it's time to stock the freezer with chicken soup for fighting the winter's colds. Braising is my other thing now, as well. Osso buco or lamb shanks; pot roast; brisket in the oven instead of the smoker. Real stick-to-your ribs stuff. Wed Oct 23 12:09:19 -0700 2002 1578263 0 dude 1 1578279 polenta! With sausage and broccoli rabe, with vegetable ratatouille, with chili.... also, baked sweet potatoes! So easy, so tasty...mash it up and put bean chili on top. Yum. Wed Oct 23 12:11:44 -0700 2002 1578263 0 budino 1 1578281 Also, watching Jezebel (with Boyer's famous line about how us Yankees here in Boston actually eat beans) reminded me that it is time to get the bean pot out to make bean beans. My recipe betrays the Boston/coastal New Englad preference for molasses; classic recipes from the North Country (and probably abolitionists, too) tend to prefer maple syrup over molasses: Boston Baked Beans 1 pound dry white navy beans (Mainers prefer other types of beans, but I digress: bean choices can be furiously debated) 8 ounces or more of salt pork, sliced and diced coarsely 1 medium to large onion, sliced and very coarsely diced 3/4 cup dark molasses (more or less to taste) 4-8 tablespoons dark brown sugar (more or less to taste) 1 tablespoon Worcestershire sauce (or less to taste) 3 tablespoons cider vinegar (or less to taste) 1 tablespoon brandy or cognac (optional) 1 tablespoon dry mustard powder Freshly ground pepper to taste * Salt to taste Equipment: 2-2.5 quart beanpot or other covered pot with rounded sides (ideally ceramic), which helps recycle the condensation back to the beans over the hours of baking…. Time: start in the morning, end the next morning (or evening-to-evening, if you are at home during the daytime) 1. Soak beans (cover at least a couple of inches over) in water for 12 hours or so. 2. Then, adding water to just cover, bring water to a boil. Reduce to a simmer and parboil until tender (about 45 minutes, depending on how old the beans are). When done, drain the beans in a colander. (You can keep the cooking water to use in the beanpot.) 3. While the beans are simmering: Preheat oven to 225 to 250 degrees (if you want to do these in half the time, you can increase temperature to 300 degrees, but I think the beans tend to be less tender at that temperature). Saute the salt pork and onion over medium-low to medium heat, at least until the onions are wilted and translucent. You can drain the rendered fat off, if you like. But don’t render too much fat or else you’ll loose a lot of the dish’s flavor! Assemble the remainder of the seasoning ingredients in the cooking pot 4. Gradually add the parboiled beans to the cooking pot, mixing as you go. Then add water to cover. Cover the pot and place in the middle of the oven. You may want to put a small pan on a rack below the pot to catch any spillover. Bake for 10-12 hours, more or less depending on the temperature chosen. The slower and longer, the more tender they get. Be prepared to add water to cover again at some point halfway through the baking cycle (like if you happen to rise in the middle of the night). If the beans are too light near the end, you can add more molasses and a bit of water, to taste. These are excellent for breakfast on a nippy morning, with the house suffused with the aroma of baked beans. Wed Oct 23 12:25:48 -0700 2002 1578263 0 Karl S. 2 1578291 Yummmm. I'm out the door for provisions as soon as I hit the "post" button... Wed Oct 23 13:30:40 -0700 2002 1578281 0 GG Mora 2 1578326 Onions? Worcestershire? You are lucky tar and feathering has gone out of style in New England! Pat G Wed Oct 23 17:37:03 -0700 2002 1578281 0 Pat Goldberg 3 1578349 Baked beans, yes. Boston baked beans, not a chance. Wed Oct 23 20:36:18 -0700 2002 1578326 0 ironmom 4 1578444 Duly noted without objection on my part. I am a happy heretic on this score! Thu Oct 24 17:02:01 -0700 2002 1578349 0 Karl S. 4 1578445 Duly noted without objection on my part. I am a happy heretic on this score! Thu Oct 24 17:02:02 -0700 2002 1578349 0 Karl S. 2 1581797 I am looking for the oldest recipe of Boston Baked Beans that you have. Then perhaps there's a case for which bean is the best bean for beantown. The one I have is circa 1885 recomending Yellow eyed beans and w/o the fancy stuff like brandy, cider vinegar or Worcestershire... Wed Apr 16 13:06:03 -0700 2003 1578281 0 Jean Bortz 1 1578286 If I was in New England, it would be clam chowder. When the sky fills with snow here, it is time to order Tabasco brand Spicy Chili mix. Add beer, 1/2 jar sliced jalapenos, brown some diced top sirloin in butter and hot sauce, dump it all in, simmer for an hour and it ain't cold anywhere anymore. Wed Oct 23 12:54:41 -0700 2002 1578263 0 Bobfrmia 1 1578289 Two words - Bouef Bourginon. Wed Oct 23 13:22:38 -0700 2002 1578263 0 Hunter 1 1578292 My favorite cold weather food is a great big pot of sauerkraut with smoked pork chops and assorted, browned sausages (especially boudin blanc) tucked into it. Serve over creamy mashed potatoes, various mustards and horseradish on the side. You'll need to sip a nice cool Alsacian Pinot Gris to counter the beads of perspiration that develop on your forehead! Wed Oct 23 13:43:12 -0700 2002 1578263 0 Pappy 1 1578302 Chilly-weather regulars on our table include pan-fried sausages served with a heap of braised cabbage (usually with a lot of garlic and dry vermouth as the cooking-down liquid, but sometimes with onions and apple cider and cider vinegar for liquid), this chicken soup (with corn added and other tweaks) http://www.epicurious.com/run/recipe/view?id=466 and this braised chicken/spiced tomato sauce recipe (better the day after and one of our all-time favorites) http://www.epicurious.com/run/recipe/view?id=367 Wed Oct 23 14:49:07 -0700 2002 1578263 0 Caitlin McGrath 1 1578305 It isn't cold here yet but as the daytime temperatures here start to dip into the sixties my mind has turned to mung dal and a vegetable donburi the recipe for which I culled from a magazine a few years ago. Unfortunatley other members of my household are not as favorable towards mung beans as I. The vegetable donburi recipe is a miso flavored vegetable soup which is served on rice and really packs a warming effect. Actually when it gets cold anything that sits cooking on the stove for a while will begin showing up on the menu. scott Wed Oct 23 15:08:12 -0700 2002 1578263 0 scott duncan 1 1578308 Every fall I look forward to making Autumn Vegetable Soup, from Mollie Katzen's Still Life with Menu. I also found a copy of the recipe online (see link below). It is so so good. I also enjoy roasting any and all winter vegetables in a little olive oil. Roasted brussel sprouts are fab. Link: http://www.allbaking.net/cgi/msgbrd_frames?board=0&thread=8947 Wed Oct 23 15:21:00 -0700 2002 1578263 0 Elsie 1 1578341 I love to roast a duck with root vegetables on a cold and rainy Saturday. It takes lots of hours and makes the house smell wonderful. It's such a delight to eat by candle light or with the fireplace blazing. Mmm! Tasty and sexy. Wed Oct 23 19:27:31 -0700 2002 1578263 0 christina z 1 1578345 Good, homemade chicken pot pie with peas. The recipe I use has a thyme crust--talk about aromatherapy when that comes out of the oven! Pea soup with ham bones. Veal or lamb stew. Roasted chicken with mashed potatoes. Pumpkin bread. And apple crap--a dessert that's basically a crumb topped apple pie without the pie crust and with a good swirl of heavy cream and some apple brandy. Wed Oct 23 20:07:14 -0700 2002 1578263 0 Paulette 1 1578361 I just bought a beautiful pork shoulder roast , deboned it , and cut into large pieces . I seasoned it with salt and pepper , and coated with flour , and browned the pieces in chicken fat . I then browned quartered fennel bulbs in the pan , and then degazed with chopped onion , crushed garlic , and a half cup of vermouth . I added two tablespoons of tomato paste , returned the meat , and covered with pork stock and simmered for one hour , I then added the browned fennel bulbs and three tablespoons crushed fennel seeds and simmered for an additional half hour . The fennel and pork was then separated from the braising liquid and served on a platter , and the liquid was used to flavor a pasta with minced parsley and grated parmesan cheese . ( I served an antipasto course of minced fennel , minced granny smith apple , minced red cabbage , topped with balsamic vinegar and sliced proscuttio . )Hoo boy , cooking in the winter is fun ! Wed Oct 23 23:58:07 -0700 2002 1578263 0 GoalieJeff 1 1578455 these posts have me drooling... if I had to pick just one cold weather winner, it would have to be meat sauce lasagna with sauce that has cooked at least 3 hours with homemade meatballs cooked then crumbled into the lasagna. a real big pan of it too, so I can eat it for a week. Thu Oct 24 19:05:12 -0700 2002 1578263 0 CelesteSF 1 1578535 In Beijing it is also cold. We go for hot pot. Boiling broth(can be spicy) to which you add paper thin slices of meat, and vegetables, noodles, dumplings, until they are cooked, and then dip in a tofu,sesame oil, tahihi mixture. When you are almost full, which takes hours, drink the broth! yummy peace, jill Fri Oct 25 18:12:50 -0700 2002 1578263 0 jill