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Mar 8, 2008 09:12 AM

snowed-in snowy snowiness - what cozy things are you making?

We've gotten at least a foot of snow this week alone. Such weather is made for mellow, lazy days in the kitchen. What's cooking in yours this weekend?

(In mine: chicken stock, a first attempt at homemade ricotta, meyer lemon tea bread)

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  1. I'm baking bread and making a big pot of beef vegetable soup.

    I am making Coq au vin on Sunday.

    1. no snow here but the weather has been going between cold and warm. my mom made a huge pot of pho. can't wait to dig in.

      1 Reply
      1. re: vttp926

        Just looking for a recipe for some lamb-based shepard's pie. It's snowing buckets here and I think this will be just the thing for tonight !

      2. We're "rained" in here... making Brandade de Morue and Onion Tart.

        1. I am in L.A. but I love making hot cocoa on cold cozy days.
          2 cups semi sweet chocolate chips
          3 cups milk or more depending
          Melt choc chips in a bowl over simmering pot of 1/2 cup water (or double boiler)
          Once choc is melted slowly add milk 1/4 cup at a time until you have the drinking consistancy you want-velvety chocolate smooth.
          Then occasionally mix until it is hot enough to serve. :)

          1. It has been snowing steadily here in Toronto for almost 24 hours now so we're having cozy, comfort food. I dug out my slow cooker and last night did short ribs with mashed potatoes. For tonight, I have some meatballs and homemade tomato sauce in the cooker to be served with some fresh pasta, arugula salad and fresh baked chocolate chip cookies for dessert. We have a good supply of wine on hand as well. I think this is the end of heavy, 'winter' food though - I'm looking forward to some fresh, spring-inspired cuisine soon!

            6 Replies
            1. re: ms. clicquot

              ms. clicquot
              I have never made short ribs in the slow cooker. Can you kindly provide your recipe for this? I'm making pot roast tomorrow in the slow cooker, but am anxious to try short ribs. I admit to being a novice with short ribs, but my dad loves them. I'd like to make some next week to bring to him.

              1. re: mschow

                I've done a number of different short rib recipes this winter in the oven, including the one in 'Sunday Suppers at Lucques', which is delicious. I would think that almost any braising recipe could be done in the slow cooker instead of the oven. The recipe I used this weekend is based on one I found somewhere on the internet but I changed it a bit. I found it a bit on the sweet side so I served it with only a small amount of sauce drizzled over the ribs and mashed potatoes. Here it is, paraphrased (the instructions are my wording and technique):

                Slow Cooker Short Ribs
                Serves approximately 4 to 5

                2 1/2 lbs (approx) short ribs (bone-in or boneless - I used bone-in), trimmed of excess fat
                1/3 cup flour
                salt & pepper - pinch to taste
                2 to 3 Tbsp olive oil

                1 large onion, diced
                1 1/2 cups low sodium beef broth
                3/4 cup red wine vinegar
                3/4 cup brown sugar
                1/2 cup chili sauce
                2 teaspoons ketchup
                2 Tbsp Worchestershire sauce
                2 large cloves garlic, minced
                1 teaspoon chili powder

                1. Place flour, salt and pepper in a large bag or bowl. Toss short ribs in flour mixture. Shake excess flour off, remove ribs from flour and set aside on a plate
                2. Heat olive oil in a large skillet. Brown short ribs on all sides (this may have to be done in batches - don't over crowd them in the pan)
                3. Place browned short ribs in slow cooker. Saute onions in skillet until translucent. Add remaining sauce ingredients, stir until sugar is dissolved and sauce has come to a boil.
                4. Carefully pour hot sauce mixture over short ribs in cooker. Put cover on slow cooker and set time. (I cooked them for 4 hours on high because I was short on time - they would also be good if done for 8 hours on low)
                5. When ribs are done (they should be nice and fork tender and just starting to fall apart), remove ribs from sauce. Strain sauce into a sauce pan, pushing juices through the strainer with a spoon so you have a nice smooth sauce.
                6. You can reduce the sauce a bit to thicken it. Drain off any excess fat (there may be quite a bit depending on how fatty your ribs were). Season with salt and pepper to taste. Serve drizzled over ribs and mashed potatoes.

                Good luck and bon appetit!

                1. re: ms. clicquot

                  That sounds great; thanks for posting back. I have a pot roast going today in the slow cooker, but am anxious to try your recipe for short ribs. Thanks again, ms. clicquot

                2. re: mschow

                  Ms. Chow and Mrs. Clicquot:

                  Here is a link to an Asian-inspired short rib recipe. The flavor is sublime.


                  1. re: twodales

                    Thanks for the link - it looks great. Given the weather we've been having, we'll probably be braising for a few more weeks before the weather turns more spring-like so I may give it a try!

                3. re: ms. clicquot

                  Yeah, the weekend was pretty crazy, weather-wise. Ironically, I didn't get time to cook until today, when it finally cleared up. Made kicked-up cabbage soup (with kimchee) and congee with gingko nuts.