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Recipes for a snowy day...

lifespan Jan 18, 2009 09:16 AM

What do you like to cook when it's snowing outside? I imagine that people have tried and true favorites... As a transplant to the northeast, the current winter season is offering ample opportunity to explore this topic. Your input is appreciated!

  1. ideabaker Jan 18, 2009 10:16 AM

    Check out this link with lots of CH'ers suggestions for this cold snap we are having!

    http://chowhound.chow.com/topics/588433

    I personally am a big fan of shepherd's pie... excellent recipe here, recommended by another CH'er... http://www.foodnetwork.com/recipes/ho... . I used baby portabellas since my grocer didn't have the other mushrooms. It was still delicious and an excellent comfort food! Stay warm and full of food... and try to take a vacation in February to somewhere sunny and hot (transplant from TX and it DOES make a difference)!

    1. w
      wineos Jan 18, 2009 10:49 AM

      I just made a pot of Pappa al Pomodoro and some pesto/mozzarella paninis. Other fun cold food is beef stew, chili, roast.

      1. k
        KiltedCook Jan 18, 2009 11:17 AM

        Well, it doesn't snow much on Florida's Gulf Coast; but when I lived in snow county my favorites were either a big batch of chili or posole.

        1. Caralien Jan 18, 2009 11:32 AM

          I started a pork shoulder at 6:30 this morning. BBQ, at least at home, is best done indoors during the winter because it's too hot to have the oven on for 7-14 hours during the height of summer!

          Really, any roast works, but the ones which take at least 3-5+ hours are most welcome.

          For quick bites, soup. Miso, potato, pumpkin, minestrone, chicken--any type really. Thicker than the summer versions, but just as salty as summer/dehydration quenching versions.

          And flu soup: chicken stock (fond memories), pepper flakes (vitamin C), 1-2 smashed garlic (anti-bacterial), a few grates of fresh ginger (stomach settling), sea salt (throat soothing). Thinner when one is ill, thickened with some root vegetables or rice to make it more satisfying.

          15 Replies
          1. re: Caralien
            kattyeyes Jan 18, 2009 05:45 PM

            Caralien, I make a variation of your flu soup any time I'm feeling a little under the weather (or just want to warm up)...No ginger or sea salt in my variation. I squeeze in 1/2 a lemon (or use ReaLemon if I don't have a real lemon!) and cook pastina it. This week I wanted it a bit more substantial, so I beat an egg and cooked that in, too. Same recipe can be used over angel hair (minus the egg) with the addition of sauteed chicken. We just called it "chicken lemon" and topped it with grated cheese. :)

            I, too, love shepherd's pie, regular chili and white chicken chili. And chicken pot pie!

            1. re: Caralien
              ideabaker Jan 19, 2009 04:39 AM

              Caralien, I don't want the flu, but I want your flu soup! Would like to make up a batch to freeze (will it freeze ok?) for myself and to drop off to ill friends!

              1. re: ideabaker
                Caralien Jan 19, 2009 06:11 AM

                If you're going to freeze the soup, I suggest keeping it at the reduced stock stage and making ice-cubed sized portions which can be reconstituted in a small pan of water since even a pint-sized block of ice takes days to thaw!

                1. re: Caralien
                  The Dairy Queen Jan 19, 2009 10:04 AM

                  Caralien, forgive me for being dense, but what do you mean by "reduced stock stage"?

                  ~TDQ

                  1. re: The Dairy Queen
                    Caralien Jan 19, 2009 10:41 AM

                    More evaporated, concentrated. All of my stocks are at least a 4x reduction, but I'm running out out of space and will probably be making 10x reductions.

                    The flu soup is best fresh; I brought a pint-sized mason jar of the 4x reduction to my BIL, and used what they had on hand to make flu soup. If I were to package it as a gift, portions of the spices frozen as serving sizes to be reconstituted with the broth would be the next best thing to freshly grated spices.

                    1. re: Caralien
                      The Dairy Queen Jan 19, 2009 10:49 AM

                      So, you just cook it down longer until it reduces? That is such a terrific idea!

                      ~TDQ

              2. re: Caralien
                Caralien Jan 19, 2009 09:01 AM

                btw: I decided to keep the shoulder roasting at 200F for another 14 hours (30 hours total), with the internal temperature remaining at 160F since 10PM last night. After tasting it at 10am, I texted my husband to come home for lunch for fresh BBQ. YUM! Now I'm really looking forward to braising the bison brisket in a few days!

                1. re: Caralien
                  ideabaker Jan 21, 2009 08:20 PM

                  Um, Caralien, you are amazing! You had me at the roasting shoulder! :-)

                  The reason CH is so great is everything we learn from one another... slow cooked food tastes better, everything can tenderize and absorb flavours... your hubby is lucky to be able to go get his fresh BBQ! Am going to try something like this soon, it is certainly the weather for it!

                2. re: Caralien
                  lifespan Jan 27, 2009 01:55 AM

                  Another bout of snow predicted for tomorrow...fortunately, we are equipped with a freshly made batch of chicken and rice noodle soup. And, now that I am back at the salt mines, after a month off, the chicken soup feels like great nourishment to body and soul. Yeah for the comfort of food.

                  1. re: lifespan
                    kchurchill5 Jan 27, 2009 05:43 AM

                    It's 70 today ... not to rub it in but I still enjoy comfort food. Bean and ham soup Good loaf of pumpernickle in the bread maker. I cheat I use that now and then.

                    1. re: lifespan
                      ideabaker Jan 27, 2009 06:57 AM

                      Just pulled out two big loaves of cornbread to accompany the chicken rice and veggie soup and Greek lentil soup down in the extra fridge. Is it possible to anticipate slush, sleet, freezing rain and snow? Where food is concerned, yes!

                      1. re: ideabaker
                        kchurchill5 Jan 27, 2009 08:47 AM

                        I won't tell you that it is sunny 74 and georgous. I was out by the pool for a bit today. Day off. Sorry. For what it is worth ... A great pasta carbanara tonight. Still comfort food. A roasted veggie salad with my oiless egg dressing. Great flavor. I did bake fresh pumpernickle too (ok bread maker I cheated. It is great)

                        1. re: kchurchill5
                          ideabaker Jan 27, 2009 01:33 PM

                          Kchurchill5, I wish I could lay in a T shirt on your porch, patio, driveway, anything... it snowed and iced up days ago here, and that hasn't melted and now more tomorrow. Glad you still enjoy comfort food! Am planning on bunkering in tomorrow (after the doc's appt.) and waiting for a warmer day.

                          p.s. Your roasted veggie salad sounds incredible, though I would throw some extra virgin olive oil on (I need the extra fat, it's winter up here!). I would sop up the juices with the pumpernickle... :-).

                        2. re: ideabaker
                          lifespan Jan 27, 2009 11:12 AM

                          We anticipate too. But do not relish...

                          1. re: lifespan
                            ideabaker Jan 27, 2009 01:29 PM

                            Haha, Lifespan, so true. Am trying to figure out a new excuse for missing the Chiropractor's appt. in the a.m. when it will be very messy out. But I've canceled on the last few icy days and can't cancel in good conscious. Not relishing the eight-block drive, but the thought of the soups and cornbread, oh yeah, baby!

                    2. e
                      eatmyfood Jan 18, 2009 06:09 PM

                      chili
                      turkey and wild mushroom meatloaf with savory mushroom gravy
                      split pea and cannellini chowder
                      crock pot baked potato soup
                      bbq pork sandwiches
                      creamy chicken and green chili enchiladas
                      pumpkin oatmeal with cranberries and pecans

                      to name just a few

                      http://www.dinnersforayear.blogspot.com

                      1. s
                        somervilleoldtimer Jan 18, 2009 06:37 PM

                        Pot roast! Or anything baked, so oven is on.

                        1. NYchowcook Jan 19, 2009 05:02 AM

                          I made a lentil stew with French puy lentils (love em!) and sauteed some sliced chorizo and added in at end w/ spinach. Then for decadence I whipped up some buttermilk biscuits to accompany (Bittman is good for this).
                          I'm thinking of defrosting some lamb shoulder to make an Indian curry.

                          1 Reply
                          1. re: NYchowcook
                            ideabaker Jan 19, 2009 05:53 AM

                            Funny, NYchowcook, I just made a huge pot of lentil soup yesterday. Love your chorizo and spinach twist, will have to try that next time!

                            Cooking a roasted vegetarian lasagne now...

                          2. mcel215 Jan 19, 2009 09:22 AM

                            We are definately having one of the snowiest winters here in Boston, in a very long time.

                            I usually make this soup, it's one of my two most favorites for cold winter nights. I love the bitterness that the turnip and broccoli rabe add to this dish.

                            Hearty Winter Vegetable Soup/Stew

                            1 large onion, thinly sliced or diced
                            4 carrots, peeled and sliced
                            3 celery stalks, cleaned and chopped
                            1 medium size turnip, peeled and cubed
                            1 bunch of broccoli rabe, cleaned, large stems removed, chopped
                            3 T. olive oil
                            1/2 lb of orzo
                            8 cups of chicken or vegetable stock
                            1/2 cup dry white wine
                            1 T. Kosher salt
                            1/2 teaspoon black pepper
                            1/2 teaspoon of red pepper
                            2 bay leaves

                            Parmesean Cheese
                            Crusty bread

                            In a large dutch oven, sweat onions on low to medium low for 1-2 minutes.
                            Add carrots, celery and turnip. Cook for another 5-6 minutes, stirring to coat all
                            veggies with oil.
                            Add 1/2 cup dry white wine, stir and deglaze.
                            Add Stock and stir, turn down to simmer slowly. Add bay leaf, salt and red and black pepper.
                            Cook until vegetables are tender on low, stirring once in awhile.
                            Turn off heat. Add chopped Broccoli rabe, stir and put the cover on pot. Let sit on stove for about 15 minutes, to cook broccoli rabe.
                            Cook orzo, strain and place in sealed container (if you aren't going to serve soup right away).

                            When serving, place a couple of tablespoons of orzo in bottom of bowl, ladle soup on top, add a nice heaping tablespoon of good parmesean cheese. Eat with a slice of crusty bread. ;)

                            Welcome to NE lifespan!

                            1. amyzan Jan 19, 2009 09:55 AM

                              I like to bake when it's snowing and I have nowhere to go. I've been using recipes from The Sweeter Side of Amy's Bread and Carole Walter's two books on cookies and coffeecakes, etc. Many of the savory recipes from Amy's Bread are particularly nice, because they're moist enough to reheat, and thus last several days for breakfast, etc. In particular, we've enjoyed the scallion and feta scones and the whole wheat biscuits, which are great with soups or braised meats as well as with eggs in the morning.

                              1. kchurchill5 Jan 19, 2009 11:01 AM

                                My favorites ... originally from Michigan so I understand snowy days.

                                Chicken and dumplings
                                A white bean and turkey lasagna
                                Lamb stew made with dark beer and winter squash and veggies
                                My kale, chorizzo and bean soup
                                A good home made loaf of bread
                                Slow roasted beef ribs in a rich red wine gravy
                                My Italian chicken, my own recipe. Lots of olives, artichokes, a rich tomato sauce, lots of
                                aromatics, slow roasted with some baked winter vegetables and a great salad with
                                a warm balsamic vinaigrette
                                Mushroom lasagna
                                And ... my slow roasted fresh creamy tomato

                                Want any recipes, just email. kchurchill5@comcast.net

                                1. Phoo_d Jan 19, 2009 12:03 PM

                                  Roasted chicken
                                  Lasagna
                                  10 bean soups
                                  Pizza
                                  Sourdough Bread

                                  Pretty much anything that will keep the oven on for an hour or two!

                                  Phoo-D
                                  http://www.phoo-d.com

                                  1. Infomaniac Jan 19, 2009 01:17 PM

                                    If it snows on the weekend, Braised Lamb Shanks with root vegetables in a veal stock. One problem is if it snows every weekend like it has, I need a back-up dish because this meal is starting to get tired.

                                    2 Replies
                                    1. re: Infomaniac
                                      Caralien Jan 19, 2009 01:38 PM

                                      BBQ? Roast chicken? Roast beef? Braised bison? Baked whole fish? Brased ribs in Korean spices?

                                      OR find something inspired by Esquire's Handbook for Hosts, like brats with sauerkraut, pork and beans, pea soup...

                                      1. re: Infomaniac
                                        mcel215 Jan 19, 2009 01:56 PM

                                        Info, I had to laugh at your post!

                                        I'm with you on this winter, way too much snow for me. I have so many containers of frozen soup now and am running out of space in the freezer. Ugh.....can't wait for spring.

                                      2. m
                                        mdelno Jan 19, 2009 07:47 PM

                                        Split pea soup with ham, beef vegetable soup with pearl barley and homemade yeast bread, old fashion rice pudding, hot fruit cobbler, chocolate pudding cake, meat pie, nola red beans and rice.

                                        1. alkapal Jan 21, 2009 04:04 AM

                                          i think chicken and dumplings is purr-fect for snowy weather. i'm sure as a fellow southerner, you like that, too! here's a thread to inspire you with ideas: http://chowhound.chow.com/topics/566292

                                          8 Replies
                                          1. re: alkapal
                                            lifespan Jan 21, 2009 05:28 AM

                                            Thanks Alkapal! Yes, the idea of chicken and dumplings pulled at my heart. You know the song, "I'm in a NY State of mind"? Well, I'm in a "chicken and dumplings" state of mind. Sincere thanks for the link.

                                            1. re: lifespan
                                              alkapal Jan 21, 2009 05:31 AM

                                              i can taste my mom's recipe in my mind.

                                              1. re: alkapal
                                                lifespan Jan 21, 2009 05:54 AM

                                                my grandmom's...

                                                1. re: lifespan
                                                  alkapal Jan 21, 2009 06:03 AM

                                                  my mom is soon to be 87 in february. she hasn't made them in a while, and the last time i visited and asked for them, she tried to argue that the commerical egg noodles were "dumplings." i know some call them that, but i was incredulous. she stuck with her story, although she used to make the fluffy dumplings from scratch -- and with self-rising flour and no eggs, iirc. ;-). i think we ended up using some bisquick. not. the. same.

                                                  do you like a good amount of pepper in your broth? tip for kicking up the chicken broth flavor: fish sauce. yes, ma'am! fish sauce. good in all sorts of soups and savory dishes. i even used some at thanksgiving to pump up flavor in crabcakes i made.

                                                  here is a good thread on "fish sauce for sneaky umami effects" -- a top thread from 2008. http://chowhound.chow.com/topics/526806

                                                  1. re: alkapal
                                                    lifespan Jan 21, 2009 06:20 AM

                                                    yes, a disappointment. none of the next generation (grandmom's kids) could replicate the texture and taste of their mom's c&d. occasionally, one of the aunts would attempt, but end up saying apologetically, "they're not like mama's." my own mother never attempted (that I remember), and I never have either... but, I have an itch to try chicken pie from "scratch." Not as good (as c&d), but evocative of home nonetheless. cp was always a fave of mine (with gravy, of course). :)

                                                    1. re: lifespan
                                                      lifespan Jan 21, 2009 06:25 AM

                                                      i didn't answer your q, alkapal, so here:
                                                      yes, i like lots of pepper in the chicken broth...
                                                      who would ever have thought of fish sauce?
                                                      FISH, not oyster sauce?

                                                      1. re: lifespan
                                                        alkapal Jan 21, 2009 06:54 AM

                                                        yes, ma'am! you won't taste it. you DO use fish sauce? if not, it is a STAPLE!!! that "sneaky umami" thread will give you lots of ideas. for example, look at this post there: http://chowhound.chow.com/topics/5268...

                                                      2. re: lifespan
                                                        n
                                                        nvcook Jan 22, 2009 01:21 PM

                                                        You need to try Ina Garten's recipe for chicken pot pie (another thread on this site). It is absolutely wonderful!

                                            2. Davwud Jan 21, 2009 04:48 AM

                                              Chili or a hearty soup or stew. The "Stick to your bones" type of dish.

                                              DT

                                              1. kchurchill5 Jan 21, 2009 07:23 AM

                                                Thought I would chime in ... Chicken and Dumplings ... this is my grandmas recipe and I swear by it. The best part it makes enough chicken for this dish plus some great chicken left over for a pasta dish or even just a great chicken panini.

                                                Chicken and Dumplings

                                                1 whole cut up chicken
                                                1 box of chicken broth
                                                1-2 cups water or enough to cover the chicken in your pot
                                                2 bay leaves
                                                1 onion cut in quarters
                                                1 teaspoon dried; thyme, parsley, basil, and oregano
                                                1 pinch of cayenne (Granma called it hottie seasoning, but it is basically cayenne)
                                                1 teaspoon salt and pepper each
                                                3 carrots rough chopped
                                                3 celery stalks rough chopped
                                                1 medium onion chopped
                                                10 button mushrooms or crimini cut in half or quarters if larger
                                                1 cup peas
                                                1/4 cup heavy cream
                                                1 teaspoon fresh thyme and parsley
                                                Bisquick dumplings (follow directions for 10 dumplings
                                                1 tablespoon fresh basil (for the dumplings)
                                                Salt and pepper (for the dumplings)
                                                2 tablespoons ricotta or cottage cheese (my grandmas secret)
                                                3 tablespoons corn starch or flour (to thicken sauce)

                                                This was grandmas recipe. Boil on medium the whole cut up chicken, bay leafs, onion, dried; thyme, parsley, basil, and oregano; broth and water enough to cover the chicken. Cook 1 1/2-2 hrs until chicken starts to fall off the bone. Remove and let cool. Drain the broth and reserve for the dumplings. Then is a large roasting pan, something that can hold 10 dumplings ... or you can use 2 large pots. Just split everything between the two pots. I just like to make 10 dumpling so you just need alot of room is all. So in a large roaster or in the two pans, brown the vegetables and cook a few minutes, add the broth back in, chicken, fresh herbs, cayenne and cook until all combined. Add the flour or cornstarch and the cream to make a thickening agent and add 1/2 to the mixture (set to the side) Make the dumplings according to the bisquick recipe add basil, salt and pepper, put large spoons of the dumplings on top of the pan, cover and let cook 5-10 minutes. Check for thickness of broth. Add some of your cornstarch or flour mixture to thicken, bring up to medium to slightly thicken sauce. Preheat your broiler and place the pan under the broiler a few minutes to brown the dumplings. ENJOY! A classic.

                                                kchurchill5@comcast.net
                                                simplykatering@comcast.net
                                                www.simplingkatering.blogspot.com

                                                1. g
                                                  Geoff394 Jan 21, 2009 08:31 PM

                                                  Reuben Pie!

                                                  1. f
                                                    filth Jan 22, 2009 02:43 AM

                                                    Soups and stews are soooo overrated in the winter.

                                                    We have heat in our houses now people.

                                                    I like a meal of crisp, light, chilled foods on a snowy day...gazpacho, salads, and the like.\

                                                    Yummo

                                                    8 Replies
                                                    1. re: filth
                                                      alkapal Jan 22, 2009 03:36 AM

                                                      filth, just where are you getting your great summer tomatoes for gazpacho, pray tell?

                                                      1. re: alkapal
                                                        Infomaniac Jan 22, 2009 05:25 AM

                                                        There are a lot of variations of gazpacho that do not have tomatoes. In Spain I very rarely saw gazpacho with tomatoes in it. In Seville I had a warm gazpacho where the tomato was optional but the orange juice was not. One of my favorite gazpachos to make is is based on garlic and grapes.

                                                        1. re: Infomaniac
                                                          alkapal Jan 22, 2009 05:58 AM

                                                          i know, but filth was just being his own contrarian self, i think. ;-).

                                                          tip off: the "YUM!" or "Yummo" at the end of his posts.

                                                          1. re: alkapal
                                                            Infomaniac Jan 22, 2009 06:33 AM

                                                            cool....thanks for the clue.

                                                        2. re: alkapal
                                                          f
                                                          filth Jan 22, 2009 06:29 AM

                                                          Campari/Costco

                                                          1. re: filth
                                                            alkapal Jan 22, 2009 07:29 AM

                                                            i just bought some, too. i was craving real tomato-y flavor.

                                                            but, they'd make some 'spensive gazpacho. do you have a good recipe that has a nice balance to the tomatoes' acidity?

                                                            ps, what does costco charge for the 14 oz. clamshell? i may have to join...

                                                            1. re: alkapal
                                                              f
                                                              filth Jan 23, 2009 02:50 AM

                                                              I don't know how much the Costco container weighs but I estimate that it contains about 2 1/2 times what you get at Giant or another grocery store. IIRC, the Costo clamshell costs about $4.99 or $5.99. The winter Camparis are a little bit lower quality than the summer ones but they are still a very respectable tomato for eating raw.

                                                              I'll probably get skewered for writing this on Chowhound, but, even in the summer, I like Camparis. I've had heirloom tomatoes, tomatoes from Farmers Markets, expensive Balducci tomatoes etc. during the summer and I find them to be extremely variable...sometimes sublime, sometimes pretty shitty...watery, sometimes strange tasting. Camparis are consistent. Good to very good, rarely great but never shitty or weird tasting.

                                                              I like Thomas Keller's recipe for gaz.

                                                              1. re: filth
                                                                alkapal Jan 23, 2009 03:51 AM

                                                                filth,

                                                                i found keller's recipe, and was interested to see the tomato paste and juice. http://mcclare.blogspot.com/2009/01/gazpacho-soup-day-sorry-rimmer.html

                                                                the epicurious reviewer liked "fresh samantha" or "welch's" tomato juice. this canadian blogger uses low-sodium juice (which makes sense if you're not making your own) and he blanches his garlic 3 times: http://mcclare.blogspot.com/2009/01/g...

                                                                thanks for the tip -- and for a guide to a little taste of summer right now ;-)

                                                      2. kchurchill5 Jan 22, 2009 06:37 AM

                                                        Sorry, cold food on a cold day, NO way. My heat is on, my fire was roaring last night and I made a good pot of comfort food. Swiss steak, hearty potatoes and good roasted vegetables. I want warm food, soups, stews, meatloaf, anything warm and comforting..

                                                        5 Replies
                                                        1. re: kchurchill5
                                                          ideabaker Jan 22, 2009 09:38 AM

                                                          Kchurchill5, I am with you, nothing like the warm fragrance of slow cooked food wafting through the house when it is crazy cold outside... kind of the definition of "home" (at least in winter for me). Cold food on a cold day, I don't think so...

                                                          1. re: ideabaker
                                                            Caralien Jan 22, 2009 01:49 PM

                                                            except ice cream. Good year round, even during Chicago's arctic winters. :)

                                                            1. re: Caralien
                                                              kchurchill5 Jan 22, 2009 02:46 PM

                                                              Ice c ream any time!! ... just put HOT fudge on it and you have hot food :)

                                                              1. re: kchurchill5
                                                                Caralien Jan 22, 2009 05:36 PM

                                                                allergic to cocoa, but fresh caramel (burnt sugar syrup), absolutely! Or just from the pint. I am so spoiled with Halo so close by, but hey, even we cityfolk need to embrace the bounty which we happen to be embraced by!

                                                              2. re: Caralien
                                                                ideabaker Jan 22, 2009 06:27 PM

                                                                Ok, admittedly, fresh vanilla bean ice cream is always in fashion... cold day or not!

                                                          2. Chocolatechipkt Jan 22, 2009 09:39 AM

                                                            No snow here ... yet. But the cold weather definitely calls for warming, comfort foods. I made coq au vin the other day ... meatballs ... pancakes ... chicken with dumplings ... beef stew ... shrimp and grits ... yum.

                                                            1. alkapal Jan 23, 2009 04:43 AM

                                                              i can't believe i haven't posted my mom's recipe on this thread: porcupine meatballs and sauerkraut. in fact, i'm making some today. i'm crazy about this dish, and could eat the whole batch in about 2 days!!!

                                                              try it, you'll like it: http://www.chow.com/recipes/13527

                                                              8 Replies
                                                              1. re: alkapal
                                                                Caralien Jan 23, 2009 04:46 AM

                                                                grrr. I was hoping for real porcupine. Carving it up would drive our hedgehog crazy mutt insane!

                                                                Preparing the oven bison brisket today. Yeah!

                                                                1. re: Caralien
                                                                  lifespan Jan 23, 2009 04:59 AM

                                                                  Now, will you cook the brisket for 103 hours? ;)

                                                                  1. re: lifespan
                                                                    Caralien Jan 23, 2009 07:45 AM

                                                                    Not this time, although it's tempting. I'll start it in about an hour, although today it's a blistering 53F outside! I still have to pick up the dunkelweizen, and will feel better about drinking half the bottle first if it's at least noon locally.

                                                                    The next roast will probably be chicken, as we've had cow, pig, and buffalo over the past 2 weeks. Unless I can convince or bribe one of the local deer prep-shops to sell me some venison.

                                                                    1. re: Caralien
                                                                      lifespan Jan 23, 2009 09:33 AM

                                                                      yes, we're having a heat wave! apparently no snow in store this weekend. what a nice change. about the beer: no need to wait for noon - it's Friday! if you don't mind, your opinion please: saturday i will try my first beef stew, using new lecreuset...what do you think of the recipe and/or do you have suggestions: http://www.epicurious.com/recipes/foo...

                                                                      1. re: lifespan
                                                                        kchurchill5 Jan 23, 2009 10:06 AM

                                                                        Can I chime in too. Not a bad recipe. My stew has never taken that long and always comes out very very tender. Personally, I enjoy lots of vegetables and would use 4 lbs top of the beef chuck. I also enjoy parsnips in mine, a nice flavor combination. I have never used balsamic, the red wine to me adds enough acidity. I like all but 1 cup of broth then just 1 cup water. Also I like fresh parsley in mine 2 tablespoons and I use some salt, but be careful because of the broth.

                                                                        I usually lightly toss the beef in a small amout of flour, salt and pepper and then pan sear until brown on each side on a fairly high heat, remove and let drain. Then I saute the onions, carrots, celery, parsnips. Lightly cook in that same pan for a few minutes till lightly browned. I then remove them to a plate and returned the meat to the pot, add the wine, broth seasoning, bay leaf. FYI, I like more thyme then 2 sprigs. After 30 minutes I add the vegetables back in as well as small white potatoes, peeled and quartered or halfed depending on the size. Cook 1 hr and serve. 2 hrs is plenty. Also I like peas but that is my preference. Fine with or without.

                                                                        This is just opinion

                                                                        1. re: lifespan
                                                                          Caralien Jan 23, 2009 11:25 AM

                                                                          I would trust kchurchill's statement.

                                                                          I'm writing about my bison here:
                                                                          http://chowhound.chow.com/topics/5887...

                                                                          And the place smells fantastic--rosemary roasting...

                                                                          I saw a Le Creuset cocotte at the store today and didn't get it. Still waiting for a Staub to show up. I like the rooster.

                                                                          Dog is at my face and being really cute--she needs a good walk!

                                                                          1. re: lifespan
                                                                            ideabaker Jan 24, 2009 09:24 AM

                                                                            That's the one I made (starting at eight p.m.) and had I not fallen asleep during the last two hours of cooking it would've been perfect. Start it early in the day, let it rest for two days to meld the flavours... you won't be sorry! Thick, robust beef stew, a winner recipe!

                                                                            1. re: ideabaker
                                                                              kchurchill5 Jan 24, 2009 09:34 AM

                                                                              Enjoy!!

                                                                  2. Caralien Jan 24, 2009 11:19 PM

                                                                    Onion soup. We saved the braising liquid from the bison, added 3Qts water, 1 pint basket of onions from the farmer's market, sliced those up, added them to the crock pot, turned it on high, and promptly passed out (result of visiting the Weyerbacher brewery). A few hours later we awoke to the most amazing scent of fresh onion soup, and promptly had bowls of it. Then went back to bed because today was cold again.

                                                                    There's little better on a cold winter's day.

                                                                    1 Reply
                                                                    1. re: Caralien
                                                                      kchurchill5 Jan 25, 2009 05:28 AM

                                                                      Love it, I have to have a toasted baguette on top with melted swiss or gruyere. A favorite soup!! Sounds great!

                                                                    2. Passadumkeg Jan 27, 2009 02:44 AM

                                                                      Posole or lamb, mushroom and barley soup.

                                                                      It's well below zero in northern Maine and a couple if feet of snow.

                                                                      On Sunday, I made a big pot of squash and green chile soup and another pot of beef, poblano green chile, nopal annd tomatillo stew for the work week. The Dutch ovens were bubbling on the wood stove and the house smelled sooo warm and delicious.

                                                                      1. Scargod Jan 27, 2009 05:08 AM

                                                                        Chili! Red and green or "white", with chicken and white beans. Tortilla soup and pork posole. More snow and ice tonight so I'm cooking white chili and tortilla soup....

                                                                        1. Caralien Jan 27, 2009 01:56 PM

                                                                          This evening I started a large batch of French green lentils in a stock pot, substituting home made turkey stock for the water. Will be adding some shallots and garlic to it shortly. :)

                                                                          Simple, but it's been freezing these past few days and I'm not ready to do another roast yet.

                                                                          1. b
                                                                            bigfellow Jan 27, 2009 02:29 PM

                                                                            Being Canadian, I am somewhat used to cold, snowy days. Also being from Quebec (the province, not the city) I have a traditional slant on things.

                                                                            Over the Christmas holidays on a very snowy day I had French Canadian style pea soup with fresh bread and butter.

                                                                            Tourtière with piping hot gravy and new pototos.

                                                                            A nice Irish Stew or a Boeuf Bourgogne with a side of Champ.

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