Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jan 12, 2011 05:30 AM

Snow Day food

I work for a weekly newspaper and we got our paper done a day early so we could beat the storm, which dumped about two feet of the white stuff here in Connecticut.

So yesterday I did a special shopping and today I have a pot of beef stew with red wine simmering away. Should be ready by lunch time.

What are you making on this snowy day?

  1. Click to Upload a photo (10 MB limit)
  1. Real baked beans are in the oven: molasses, brown sugar, dry mustard, onion, and salt pork. OK, I like a tbl of Worcestshire too.

    Green split pea soup also can't be beat for the snowbound.

    7 Replies
    1. re: carbonaraboy

      Same in my oven, only tripled-smoked bacon instead of salt pork, maple syrup instead of brown sugar. My first batch ever but my neighbor makes terrific baked beans and coached me. Another neighbor invited me for blizzard chicken parm for dinner so as long as we don't lose power it will be good eating the next couple of days!

      1. re: GretchenS

        Hey Gretchen...

        you have the recipe handy? You mind sending it to me? I use the one from Cook's Illustrated and have had great luck with it but am always looking to try others

        1. re: whoppr

          My neighbor said to soak a pound of navy beans overnight, then drain, put in bean pot or Dutch oven, add 2 T molasses, 1/4 to 1/2 cup maple syrup, 1 or 2 tsp grainy Dijon mustard, 1 tsp salt, 1 or 2 onions, and either salt pork or butter (he does butter because he's vegetarian), and pour in boiling water to about an inch over the beans. 250 to 300 covered for a few hours, then 350 uncovered for 30-45 minutes. They came out great but could be even better. I used the smaller amount of syrup but would use even less next time (don't like my beans sweet) and would use more Dijon and salt next time. Triple-smoked bacon gave its all: loads of taste in the beans, none left in the meat. I left one onion halved and chopped the other and liked that. Would love to know if the Cooks Illustrated ones are markedly different or if they give one of those special tips they sometimes do.

          1. re: GretchenS

            I cook all the time with Maple Syrup and havent used it in baked beans. I think it might be worth a try. Cooks has all molasses, about 2 cups, salt pork and some bacon. The recipe you have above is pretty similar. Calls for brown mustard, no maple syrup. If you google it, it shows up on tastebook and virtual weber bullet I think. I actually subscribe so I have the original magazine copy. If you have trouble and are intersted let me know, I can send it to you.

            I also used to use a recipe from Mabel Haufmann (sp ?) from years ago. Crockpot version. I tried it recently and didnt come out nearlyl as good as a remember. So either my tastes have changed or I didnt something wrong.

      2. re: carbonaraboy

        I actually did baked beans this weekend. Working on another batch and a batch of chili....


        1. re: carbonaraboy

          Before the last snow storm, I went to three grocery stores before I found any split peas.

          1. re: Indy 67

            That's funny, I guess an impending winter storm brings out the split pea soup craving in people. It does just seem so right.

        2. I don't cook until after a snowstorm has passed. When the power fails while you've got half-cooked meat in the oven, you learn your lesson. I made a pot of clam chowder YESTERDAY and put serving-sized containers plus sandwich fixings, fruit, and beverages in a cooler on the porch last night. If need be, I can warm things up on a rack set a few inches above some jar candles.

          In autumn, I buy some dried/dehydrated foods online (Barry Farm), to expand my cooking options when it's hard to get out in bad winter weather. Things like dehydrated carrots and celery, powdered eggs, and powdered sour cream. It's a good cushion for my weekly shopping list.

          3 Replies
          1. re: greygarious

            Those dehydrated items...especially the sour cream, sound interesting. Would be good for camping trips too.

            1. re: greygarious

              Quote: " When the power fails while you've got half-cooked meat in the oven, you learn your lesson."

              I ruined a pot of cioppino once in Santa Rosa, CA at the end of an already horrible day. I was ranch-sitting for a horse trainer friend and a horse had gotten injured, sick cattle needed to be doctored, and then a very cold rainstorm hit as I was feeding that evening.

              I was making a pot of cioppino and just as I added the last seafood, the power went out. I would assume the unopened clams and mussels "poisoned" the entire pot.

            2. A batch of Cook's Illustrated Almost No-Knead bread has been fermenting since last night. It will be perfect with the Spicy Portuguese Fish Stew that my son and I put together yesterdayt.

              If the power goes out, the dough will only get more flavor overnight if I put it in the cold garage.

              That's assuming I ever get to eat dinner. There are at least two feet of wet, slushy snow from the plows on my busy street at the end of my driveway!

              1 Reply
              1. re: bear

                Well, hopefully I burned off a few calories shovelling considering the amount of butter-laden warm bread that I ate. It was, once again, fabulous. I totally forgot to put the lid on the dutch oven for the first 30 minutes of baking the Almost No-Knead Bread, but it didn't seem to make a difference at all. Totally delicious, crust was crispy and brown, and took about ten minutes less to reach the suggested internal temp of 210 degrees.

                Totally tasty, comforting meal for such a snowy day.

              2. I am making that Pork neck soup that was posted here the other day.

                1. I did the same, Trish, buying a whole cart of ingreds right before the market closed last night.

                  I haven't started yet, but I'm excited about my cooking syllabus for today. I am making a new recipe, velvety lemon chicken soup (epicurious) and a Mediterranean vegetarian casserole that I found here in the fall that is just so divinely simple, cozy, and good. Also my favorite blondies and some homemade chai.

                  I would be glad to share any recipes, if anyone's interested!

                  4 Replies
                  1. re: twilight goddess

                    tg, I'd love the vegetarian casserole recipe!

                    Oops, just saw it on the Vegetarian meal thread. It sounds fabulous. Thanks!


                    1. re: bear

                      bear, it IS fabulous. You can add a touch of cream, especially if you are including the butternut. I prefer it in its glorious simplicity though, cream-free (and that's unusual for me). I do sometimes serve with Greek yogurt on top.

                      1. re: twilight goddess

                        Thanks for the tips. Sounds like it will please the meat-lovers and veggies in the family. Greek yogurt makes everything better!

                    2. re: twilight goddess

                      the velvety lemon chicken soup is DIVINE. simple, soft, cozy. I added sauteed shallot and 10 ounces sliced mushroom, skipped the snow pea pods, and used fresh basil instead of parsley. I tripled all of the ingreds, and saved some of the chicken for chicken salad. I cooked up a 9-ounce container of cheese tortellini right in the broth in the last step, and separated them out so they won't get soggy. I always wait to savor soups the second day, but I indulged in a preview. Mmmmm!