Posts Tagged ‘Winter’

From Dish Danielle:


What’s a dish to do with the ugliest character in her winter CSA share!? Eat ‘em fresh! I personally had never been confronted by this mysterious German turnip before, and I will admit, that I left it abandoned in my fridge’s crisper for far longer than I should have… Once I finally worked up the nerve to peel, slice, and sample this crunchy orb, I found it surprisingly mild in flavor and still very fresh considering it’s relegated hibernation…ahem. A fresh winter salad recipe is below. This is loose so feel free to add/subtract & riff on it to create the perfect winter salad for you:

Kohlrabichiffonaide 2cut

-1 medium Kohlrabi, peeled
-1 medium bunch Lacinto Kale, destemmed and chiffonaded.
-1 bunch of dill, rough chopped
-1 c dried sour cherries
-grated zest of 1 lemon
-4-6 tbsp, fresh squeezed lemon juice
-few splashes of olive oil
-a squeeze or two of honey
-2-3 garlic cloves, minced
-S&P to taste
-1c alfalfa sprouts (if you’d like)


Peel the kohlrabi and cut into thick matchsticks that are 1/4″ wide & 2″ long.

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Place all ingredients, (minus the sprouts if you’re using them), into a medium sized salad bowl. Get in there with your hands and massage the mixture–this allows the lemon to soften both the kale & kohlrabi just a bit. Let the salad sit for about 10minutes.

*chef’s note: I only had 1/2 a bunch of kale, so I used a mixture of kale and added 2 large handfuls of my CSA mesclun salad mix, which was great!


Add the sprouts and mix once more–making sure to separate the threadlike bundle and incorporating thoroughly. Now’s the time to taste and adjust the salt/honey levels if needed. If you find a puddle of dressing at the bottom of your salad bowl, using tongs, lift the salad and place into another bowl leaving the juices behind.

Happy crunching!


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From Dish Danielle:



Over holiday break I spent a cozy week in Northern Indiana’s cornfield country with my beau and his family. It was much colder than it’s been here in Brooklyn, and one snowy evening, I caught a hankering for some sort of ‘red wine & chicken’ supper. After a short trip to their local organic market and an even shorter trip into Evelyn’s pantry (where she’s got her summer garden’s remaining bounty) she & I decided to whip up our own speedier rendition of the French classic ‘Coq au Vin.’


  • olive oil
  • 2 large chicken breasts w/skin, cut in half
  • 4 chicken thighs with skin
  • cumin
  • S&P
  • about 2 c dry red wine (we used a pinot noir that was on hand)
  • 3 shallots, diced
  • 1 HUGE leek, sliced & rinsed thoroughly
  • 6 fresh thyme sprigs
  • 6 fresh rosemary springs
  • 4 garlic cloves, minced
  • 4 add’l garlic cloves sliced thin
  • 1 tbsp whole black peppercorns
  • 2 tbsps all purpose flour
  • 1 ½ c chicken stock
  • 1 c beef stock
  • 2 tbsp butter
  • 4 carrots, peeled & diced into 1½ ” pieces
  • 4 parsnips, peeled & diced into 1½” pieces

The first thing we did was prep the chicken: I consulted a few recipes online, and most of them called for an overnight marinade. As it was already after 7pm, Evelyn and I decided to give the chicken a nice flavorful rub to ensure its deliciousness and eliminate the need to put the meal off another day. So: pat chicken dry and sprinkle cumin, salt & pepper on all sides liberally. Then rub the minced garlic onto chicken on all sides.


Place a deep cast iron over medium high heat. Add a splash of olive oil. Sear chicken on all sides and remove from pan. Reduce heat to med-low. Sprinkle flour into same pan and stir into oil/juices leftover from chicken.


Add shallots & leeks and sauté for 4mins. Now add wine, 3 of the thyme & rosemary springs, sliced garlic, peppercorns, and both stocks to the pan and bring to a boil. Lower heat to simmer and add carrots and parsnips. Cover and cook for 5 mins.

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Now place the chicken back into the pan, cover and cook for about 12-15 more minutes, until the chicken is cooked through, (about 6mins in I removed the wilted thyme/rosemary sprigs and replaced with the remaining fresh ones). You’re almost ready for a cozy winter feast! At this point, some recipes remove the chicken & root veggies and reduce the liquid further. We were starving and didn’t bother with that nonsense. Either way your meal will be delicious—no matter how thick your sauce.


Serve with a winter green, (we chose brussel sprouts); pour a round of red, and bon appétit to a lovely winter meal in with the family.


….Is that just a leek in your grocery bag or are you just happy to cook an SLD!!??


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From Dish Amelia:

A person makes beans for a lot of reasons…economy and health spring immediately to mind..I made these ones in honor of Rico, a very good bean maker, a remarkable “maker” in general. My dad gave me a bag of these Anasazi beans a while ago from New Mexico. They are in the pinto family, but maybe slightly larger and differently dappled. He also gave me the awesome micaceous pot I used, which is as fabulous for cooking beans as it is to look at.  He also gave me a number of old New Mexican cookbooks, (almost all pamphlet-size, as old regional ones often are), which I consulted before riffing on the bean making. He actually gave me all those nice items at different times, they just happened to convene at the perfect moment early in this New Year.  (Thanks Dad). And here you go Rico.

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2.5 cups dry beans

3 cloves garlic, smashed

A few pinches dried New Mexican red chile

1 tsp sugar

1 tablespoon lard

2 tsp kosher salt

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Wash the beans and then cover them with an inch of water and let them soak overnight.

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It’s great if you have a bunch of work to do at home the next day, and you can mind the beans. (It doesn’t take forever, and there are ways of shortening the process, but if you have the time, why not take the long way. It’s prettier. )

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Put the beans and the remaining soaking liquid into your pot. Add the smashed garlic and tsp of sugar. Bring this to a boil. The first time it does this it will kind of foam up, so turn the heat down a little and it goes away.

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Cook the beans, giving them a stir once in a while. You may need to add a little water as it evaporates. One of the benefits of the form of this pot is that it’s deep and the shape sort of restrains the way the contents evaporate. Cook for 2 hours. When beans are tender and nearly done, add the salt, chile and lard. Stir a bit and let it come together maybe fifteen minutes more. They really taste fantastic. These Anasazi beans cook a little faster than regular pintos, which could take up to four hours. The beans should be getting somewhat dry, but I like all that soupy business with rice etc, so you be the judge. Here’s to health, wealth, and timing.

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From Dish Deanna:


I don’t know about any of you, but I hate winter. As soon as the weather starts turning from summer to fall to winter, I can’t help but become a little grumpy. The biggest problem for me is the cold weather. I usually try to solve this problem with hot tea, Starbucks, hand warmers, space heaters, and SOUP. I’ve always loved soup no matter the weather. When I was in middle school my mom would make me soup for lunch and pack it in a thermos. Whatever contents of the soup didn’t fit in the thermos I ate before I left for school. Yes, at 7 am I would have soup for breakfast. Looking back on that I realize how disgusting it is. Regardless, my love for soup has never dissipated. I’ve never been discriminatory with my selections, I love them all equally. However, cream soups are particularly fun for me to make.  This recipe is a family favorite and I’m glad to say I’ve never eaten it at 7 am!



1 ½ cups chicken broth (you can use fresh broth or College Inn Chicken Broth)

½ cup chopped onion

1 small bay leaf

a dash of garlic powder

2 tablespoons butter

2 tablespoons all purpose flour (or Wondra)

½ teaspoon salt

½ teaspoon white pepper

1 cup milk

Yields: 3-4 servings

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This recipe is great because it is so incredibly easy and you can use it for any vegetable if you change out the seasonings.  For this recipe, start out by combining the chicken broth, chopped onion, the bay leaf, garlic, and broccoli in a pot.


Bring the mixture to a boil. Reduce heat, cover, and simmer for approximately ten minutes or until the broccoli is tender.


Remove the bay leaf and place half of the mixture into a food processor or blender. Pulse the mixture for 30 to 60 seconds or until smooth. Pour into a large bowl and repeat with the remainder vegetable mixture.


In the original pot, melt the butter under medium heat. Then blend in the flour (or Wondra), salt, and pepper. Once those are combined, add in the milk. Continuously and slowly stir the mixture until it is thickened and bubbly. If you find that your mixture is too thin, add more flour or Wondra. The thicker your mixture, the thicker the soup will be. Once you have obtained the desired thickness, stir in the blended vegetable mixture. Cook and stir the soup until it is heated. Add salt and pepper to season the soup further. If you like cheddar cheese, you can even add it in to make Broccoli Cheddar!

Like I mentioned earlier, you can use this for any vegetable because the recipe is the same. I’ve included a small chart for popular vegetables and their seasonings, if you want to get adventurous! The great thing about these soups is that you can freeze it for a later time. Enjoy and stay warm!

Vegetable Seasonings Cooking Time Yield
1 ½ cups chopped celery 2 tablespoons parsley½ teaspoon dried, crushed basil 15 minutes 3 cups
1 cup sliced mushrooms 1/8 teaspoon ground nutmeg 5 minutes 2-3 cups
1 cup sliced potatoes ½ teaspoon dried dill weed 10 minutes 3 cups

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From Dish Erin:

One of the first dishes I ever truly appreciated as a kid was chicken courdon bleu. Don’t get me wrong, I liked many things (hot dogs, kraft mac-n-cheese, beets[?!]) but I remember getting really excited when my mom would make chicken cordon bleu because though it was so simple (ham, cheese, chicken), the presentation of it ‘wowed’ me. It was my first gastronomic a-ha moment. For some reason the fact that the highlight of the dish was inside the chicken was totally exotic to me. What can I say? I’m generally pleased when my meal contains a surprise. There was one time where my Dad made a meatloaf with a hardboiled egg inside it (apparently this is a real thing, corroborated by one Nigella Lawson) and that was not a good surprise. Though it captured my imagination from a technical perspective, it did not stand up to my beloved cordon bleu. Also, it was kind of gross.

Fast forward to present day, I love a good stuffed chicken. And this is my take on chicken stuffed with cheese and ham.

Also, if you’re feeling a little too skinny, like you need to put on a few lbs for the winter, this is a great recipe for you.

You’ll need:

2 boneless, skinless chicken breasts

For the filling:
2-3 slices bacon or pancetta, diced
1 heaping handful of baby spinach
1 clove garlic, minced
1/4 cup ricotta cheese
Salt & Freshly ground pepper

For the sauce:
1/2 cup white wine
1 tablespoon dijon mustard
chopped fresh tarragon

In a deep saucepan, heat diced bacon over medium heat until cooked through/on its way to crispy.

While the bacon is cooking, place each chicken breast between plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder.

Add spinach and garlic to the pan and stir to coat with bacon grease until spinach is wilted and garlic is fragrant. At this point you will be thinking, “Damn, this smells delicious.”

Remove everything from pan and place in a small bowl. You can keep the flame on because you’re going to put the chicken back in there in just a moment. In the small bowl with the spinach, garlic, and bacon, add the ricotta cheese and black pepper. Stir to incorporate well and put a heaping tablespoon of that cheesy delight mixture in the center of each chicken breast. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package. Secure each flap with a toothpick. Season the chicken all over with salt and pepper, to taste.

Place chicken rolls back into heated pan and cook, covered, for about 4 minutes. Flip to other side (gently) with tongs and cook another 4 minutes or so, covered.

Add the white wine, juice of one lemon, mustard and tarragon to the pan, stir to combine and cook another 2 minutes until the wine has rendered, the sauce has fully mixed and is beginning to thicken just slightly.

Serve over mashed potatoes (I made half mashed potatoes half mashed carrots to spice it up) and use the extra sauce as a gravy.

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From Dish Nicole:

This past weekend was Presidents’ Day weekend and I went upstate for some R&R. February has been full of 30th birthday parties, including yours truly’s, and I needed the rest and relaxation. I really really enjoyed the extra day off from work as well. As I was heading back to good old NYC, I took a mental inventory of what I left behind in my fridge that could possibly make a quick and easy Monday night dinner. Knowing I had some Idaho potatoes and frozen corn, I decided on corn chowder. It also happens to be one of my boyfriend’s favorite soups; I left him behind on my weekend excursion so this helped me to get back into his good graces.

Here is what you need for the corn chowder:

3-4 cups of frozen sweet corn
3 small Idaho potatoes- peeled and diced into ¾” cubes
2 stalks celery- diced
2 medium sized carrots- diced
1 medium sized onion- diced
4 sprigs of fresh thyme
6 cups of chicken or vegetable stock
2 cups of whole milk (or you can go the cream route for a thicker creamier soup)
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons flour
Pinch of cayenne pepper
Salt & pepper (teaspoon each)

To start, heat the olive oil and butter on the stove over medium heat. Once melted add the celery, carrots, onion and thyme and let them soften for about 10 minutes. Next you will want to dust the vegetables with the flour and mix until they are coated. At this point you can add the stock or broth and bring to a boil. Once the soup is boiling add in the diced potatoes and the milk and bring back to a rolling boil. You will want to let the soup boil for about 15 minutes to let the potatoes breakdown. You will notice the soup thicken at this point as well. Now you can add in the corn and turn the soup down to simmer for another 10 minutes or so. Add in the salt and pepper (use more or less depending on your taste) and the pinch of cayenne (I like my soup with a kick so I added an extra pinch of the cayenne). That’s all there is to it!

The next step in the process is serving up this soup piping hot with some crusty bread. It really was the perfect ending to a nice long weekend.

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From Dish Danielle:

Don’t get me wrong, I’m not a huge fan of freezing temperatures and whipping winds, but this ‘winter’ weather’s got this upstate girl off-kilter. Sure, mister groundhog says we only have six more weeks of the season left…BUT. I am not convinced. Seems like mother earth might be setting us up to play some late winter tricks. So, until then, this Dish will play it (cook it) as if it’s really truly winter in New York. If winter won’t come to me, at the very least, I’ll try and bring it to my kitchen.

I’d never made a ratatouille before, and this dish struck me as a warm and cozy meal to warm up to. I left the direction to Ms. Julia Child, as Mastering the Art of French Cooking is rarely referenced for anything but pastry in my kitchen. As we all know, not one of her recipes will ever disappoint.

What you’ll need:
1 lb eggplant, salted and sweated to reduce it’s bitter taste & sliced ½‘’ thick
1 lb zucchini, salted and sweated as above & sliced ½‘’ thick
1 lb firm, ripe, red tomatoes
olive oil
½ lb thinly sliced yellow onion
2 sliced bell peppers
4 cloves garlic, smashed
5 tbsp fresh minced parsley

While eggplant & zucchini sweat, boil small pot of water, deep enough to submerge tomatoes. Julia instructs us to peel, juice, and deseed the tomatoes, so here’s how you do it:
Once boiling, drop them in for exactly 10 seconds. Remove and let cool for a few. Carefully remove stem with paring knife. The skins will begin to peel off. Pull them completely off, then slice tomatoes in half crosswise, (not thru the stem). Gently squeeze tomatoes over a bowl to remove juice/seeds. You might want to get in there with your fingers and scrape the stubborn seeds away. Once finished, roughly chop tomato halves into a pulp.

Place your largest coated skillet over med-low heat. Toss in some olive oil. In batches, lightly sauté the eggplant and zucchini, about 1min on each side. Once finished, remove to side dish.

In same skillet, slowly cook onions & peppers in olive oil for 10min. Stir in garlic and season with S&P. Now, carefully lay the tomato pulp over the onion/pepper mixture in pan. Season again with S&P, cover, & cook for 5mins over low heat. Uncover and baste with juices that are now collecting in pan. Raise heat a touch and let cook for another few mins, until juice is almost completely evaporated.

Place one-third of the tomato mix in the bottom of a casserole dish (one that can be placed over a flame), and sprinkle some parsley on top. Carefully arrange half of the eggplant & zucchini on top, then another layer of the tomato mix over that. Sprinkle parsley. Layer remaining eggplant & zucchini, and finally, finish with the rest of tomato mix. Finish with remaining parsley.

Cover casserole dish and simmer over low heat for 10mins. Uncover and baste with rendered juices, allowing dish to cook a bit more. Continue to baste here and there, and pull from heat once juices have reduced to a spoonful or two at the bottom of the pan.

Set aside uncovered until serving.

I had the pleasure of dining at a neighbors’ last night, and brought this as my contribution to the meal. I served it with a roasted garlic & parmesan polenta. It was a delicious supper!

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