Seasonal Fare
Crisp air, snowflakes, wisps of smoke from chimneys. Skate, ski, shovel. Indulge in quietness. When you're done, come inside, the kitchen's warmth calls. Celebrate with hot chocolate and egg nog. Warm up with beef stew and fresh bread. Breathe in all the pleasures of winter cooking.
Boeuf ala Bourgogne (Beef Stew with Burgundy)
- 6 strips bacon cut in 1/2" pieces
- 3 lbs beef chuck cut in 1 1/2" cubes
- 1 or 2 large carrots sliced
- 1 med onion sliced
- 1 tsp salt
- 1 large potato dices
- 1/4 tsp pepper
- 3T flour
- 2 cans condensed beef broth
- 2 cups red Burgundy wine
- 1 T tomato paste
- 1 or 2 cloves garlic minced
- 1/2 tsp thyme 1 bay leaf
- 4 to 6 oz fresh mushrooms (optional)
In heavy skillet, cook bacon until crisp; remove from pan. Brown meat in small batches in bacon fat. Remove meat to casserole pan or a slow-cooker. Add carrots, onion, potatoes, and bacon pieces. Add salt, pepper, and flour, stirring to coat meat lightly. Add wine, broth, tomato paste, and herbs. Cover and simmer for 3 to 4 hrs; do not boil. Cook 6 to 8 hrs in slow-cooker.
Approximately 30 minutes before serving, saute mushrooms and add to meat. Before serving, skim off any visible fat and thicken juice with a flour and water mixture.
Winter Recipes
Wild Rice Soup from Byerly's of Minnesota
- 6 T margarine or butter
- 1 T minced onion
- 1/2 cup flour
- 3 cups chicken broth
- 2 cups cooked wild rice
- 1/3 cup diced ham
- 1/2 cup finely shredded carrots
- 3 T chopped slivered almonds
- 1/2 tsp salt
- 1 cup half-and-half
- 2 T dry sherry (optional)
- snipped parsley or chives
Melt margarine in saucepan; sauté onion until tender. Blend in flour; gradually stir in broth. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in wild rice, ham, carrots, almonds, and salt; simmer about 5 minutes. Blend in half-and-half and sherry; heat to serving temperature. Garnish with parsley.
Paninis
with Scrambled Eggs and Pepperoni
- several slices of fresh bread, buttered on both sides
- scrambled eggs the way you like
- several slices of sharp cheddar cheese
- lots of pepperoni
- fresh fruit to lighten the pallet
Belgian Waffles, an All-Clad recipe
- 3 eggs, separated
- 1 3/4 cups buttermilk
- 8 T unsalted butter, melted
- 1/2 tsp vanilla extract
- 1 3/4 cups flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup sugar
Preheat waffle maker on medium-high. Warm oven to 200°F. In large bowl, whisk egg yolks, then whisk in buttermilk, butter, and vanilla. In separate bowl, sift flour, baking powder, baking soda, salt, and sugar. Add flour mixture to yolks and whisk until smooth.
In another bowl, whisk egg whites until stiff peaks form. Fold 1 cup of egg whites into batter; then carefully fold in remaining whites.
Pour about 1/3 cup batter into each well of waffle maker and close lid. Cook until waffles are golden brown and crisp, 5 to 6 minutes. Transfer waffles to oven to keep warm.
Egg Nog
Egg Nog, toddy style
- 1 egg, separated
- 1 T sugar
- 1/4 cup cream
- 1/8 cup brandy
Whisk eggs and sugar. Add cream and brandy. Warm.