Category: Winter

  • Crisp-Braised Duck Legs with Aromatic Vegetables

    Crisp-Braised Duck Legs with Aromatic Vegetables

    This is a sure-fire way to make duck with lean, crisp skin.

  • Farm Wife’s Fresh Pear Tart

    Rustic and simple to make, this cake is an incredibly delicious treat in fall and winter. it has become one of our seasonal favorites.

  • Duck Cholent

    Duck Cholent

    Cholent was a traditional, hearty meat stew cooked by the Jews of eastern Europe for the Sabbath meal. This is an updated version that relies on duck meat. It cooks overnight in the oven or a slow cooker.

  • Potato Soup

    Combine in a large saucepan or small stock pot 4 large or 6 medium potatoes, peeled and diced 1 large onion, peeled and pierced in several places with a knife 1 carrot, peeled and diced 2 teaspoons salt Cover with water, a couple of inches above the level of the other ingredients. Bring it to […]

  • Cullen Skink

    In a shallow broad (frying) pan, place 16 ounces smoked haddock fillets 1 bay leaf 3 cups milk and heat until it’s steaming but don’t let it boil. Cook for 2-3 minutes until the fish is fully cooked. Turn off the heat, remove the fish to a cutting board, and reserve the milk and bay […]

  • Curried Cauliflower & Potato Soup

    Roasting the cauliflower first adds depth. The tomato and coconut milk give the broth a rich, silky texture.

  • Kiffling (Wedding Cookies)

    Kiffling (Wedding Cookies)

    These cookies have a delicious crumbly texture. I’m not a fan of confectioners’ sugar, but the coating on the on the outside works perfectly. Using a mechanical grinder (meat, nut, whatever), grind 8 ounces almonds I suppose you could use 8 ounces of almond flour, but leaving the skins on provides a darker result and […]

  • Rum Balls

    Rum Balls

    If you have a food processor, it will make chopping the nuts and pulverizing the vanilla wafers, but do each one separately. Next time I make this I’m going to grind the pecans instead of chopping them. Measure together in a bowl 1 cup (95g) of vanilla wafer crumbs 1 cup (135g) finely chopped pecans […]

  • Chicken Pot Pie with Cornmeal Crust

    Chicken Pot Pie with Cornmeal Crust

    So much better than those frozen pot pies from childhood. This also works well with leftover turkey, so keep it in mind after Thanksgiving!

  • Dried Fruit Fruitcake

    Dried Fruit Fruitcake

    My mother found the basis for this recipe in Family Circle or Good Housekeeping magazine around 1970 and made it several times. Before eating this, I thought fruitcake was awful, but this is a real delight!

  • Maafe

    Maafe

    Maafe (mah-fay) is an African stew, typically made with peanuts, tomatoes and various vegetables. I can’t claim that this recipe is authentic, but it has become a regular winter dish for us.

  • Italian Clam Soup

    Scrub 3 dozen littleneck clams At some point, make the croutons, at bottom of this recipe. Heat in 2-3 quart soup pot ¼ cup olive oil Add, keeping heat low enough it does not brown: 2 TBL finely minced garlic Cook briefly and add 6 anchovy fillets Cook until the anchovies break down into a […]

  • Black Cake

    Black Cake is made on many Caribbean islands around Christmas and New Year’s. I’d been wanting to make one since I first read about it in Laurie Colwin’s wonderful collection of essays,

  • Gedempte Chicken with Preserved Lemons

    In a 2-quart stew pot, heat on a medium heat 2 tablespoons oil When the oil is warmed up, add 3 cloves garlic, finely minced 1 large or 2 medium onions, chopped Stir occasionally. After 5 minutes add 1 teaspoon paprika 1 teaspoon ground cumin ½ teaspoon salt ¼ teaspoon pepper Several shakes cayenne pepper […]

  • Pasta with Squid Ink Sauce

    Inky black and tasting very fishy this isn’t for everyone, but we love it! Serves 3, perhaps 4. Boil some water to cook the pasta. A big pot full of salted water is best. Wait until the water is almost at a boil before starting because it will take a lot longer than preparing the […]

  • Marmalade

    Inspired by a recipe from The New York Times, I’ve adapted this for my own love of bitter marmalade. For a batch I use 3 sour (Seville) oranges and 1 Meyer lemon, which makes about 5 half-pint jars of marmalade. You can easily triple the quantity and will have no problem. Feel free to switch […]

  • Red Onion, Parsley and Preserved Lemon Salad

    Makes 6 servings 3 cups thinly sliced red onions ½ cup coarsely chopped fresh flat-leafed parsley leaves 2 tablespoons olive oil ⅛ preserved lemon ⅓ cup preserved lemon juice or fresh lemon juice, to taste 1 large garlic clove ¼ teaspoon ground coriander a pinch cayenne kosher salt In a bowl cover 3 cups thinly […]

  • Seppie In Zimino

    Seppie In Zimino

    Clean and cut into bite-size pieces or strips (not rings) 1½ to 2 pounds fresh or thawed cuttlefish Even if you have purchased cleaned cuttlefish, check that it is completely cleaned. In a pot (large enough to hold all the ingredients) on medium heat, place ¼ cup olive oil 1 small onion, minced Cook until […]

  • Dried Apple Cake

    Makes one 9- by 5-inch loaf 3 eggs ½ cup unsalted butter 3 cups dried apples 2½ cups sugar 1 cup raisins 1 cup currants 3 cups flour 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon allspice 1 teaspoon cloves Allow 3 eggs ½ cup unsalted butter to come to room temperature. Meanwhile soak […]

  • Pasta with Caramelized Onions and Cabbage

    Heat in a large heavy skillet ¼ cup olive oil over medium-low heat. Add 2 large onions, cut into ¼-inch slices, broken into rings Salt and pepper Saute until soft and caramelized, about 30 minutes. Do not try to rush this step. Add 4 large cloves garlic, minced 6 cups thinly sliced cabbage 2 tablespoons […]

  • Apple-Ginger Mini-Cakes

    This started off from a recipe in the King Arthur cookbook, but I don’t like cooked raisins and it collapsed at the center even though it was definitely done cooking at the edge. I did some thinking and adjusted it a bit. Preheat oven to 325 F. In the bowl of an electric mixer combine […]

  • Turkey Soup

    I love gathering up turkey carcasses that family and friends want to throw out at Thanksgiving dinner. Sometimes they are loaded with meat, but even if well trimmed, they yield a delicious soup. Soak overnight in separate bowls 1 cup barley and 2 cups dried lima beans. I soak them separately. Preheat the oven to […]

  • Delhi ‘dempte

    Saute a diced medium onion and 2 2½ cloves garlic, minced, in oil in a stew pot. When soft, add ¾ tsp garam masal 1 tsp ground ginger 1 tsp turmeric ½ tsp ground coriander ¼ tsp ground cardamom 2 tsp ground chili 1 tsp cumin ½ tsp kosher salt 1 cup dried red lentils […]

  • Mexi-Dempte

    Mexi-Dempte

    We like hominy. A lot. You may want to cut back the amount of hominy in this recipe by ⅓ if you are not as into it as we are. Before I knew better, I liked canned hominy, but now I avoid it and always use dried. I buy dried “maíz mote” in a section […]

  • Apple Maple Cobbler

    Peel 5-6 Granny Smith apples, cut into ¼-inch slices Place in a greased 3-quart casserole or a 9×13-inch pan. Measure 2 tsp vinegar into a liquid measuring cup and add milk to make ¾ cup Let sit while you cream together 1½ sticks (¾ cup) butter ½ cup sugar Combine 1½ cups flour 1½ tsp […]

  • Gedempte Chicken

    Dice one large onion and mince 2 cloves garlic. Heat oil in stew pot, saute garlic and onions. It’s okay if they brown a little. Season with salt, pepper and paprika (or cayenne, my personal preference). Push vegetables to one side of pan and chicken pieces (one whole chicken cut in pieces or use your […]

  • Winter Squash Soup

    Chop, clean and saute 1 large leek in some olive oil. While it softens, trim 4 cups of winter squash into 1- to 2-inch cubes. Add to pot and add a mixture of water and chicken stock to cover. Add 1 tsp salt, ¼ tsp cayenne and either ½ tsp cumin or ¼ tsp pimenton. […]

  • Meyer Lemon Ice Cream

    Heat ½ cup sugar, 1 cup whole milk, 1 cup heavy cream and 1 TBL butter until just shy of simmering. Remove from heat. With a mixer, beat 4 egg yolks and ¼ cup sugar until it’s thickened and the color is very yellow. Continue beating the mixture and add the hot cream, in a […]

  • Braised Chicken with Mushrooms

    Braised Chicken with Mushrooms

    This is a complete reworking of a recipe that started out with rabbit meat and cooked in the oven for hours. Years ago, I started cooking this recipe using chicken meat but only recently did I realize how perfect it is for the pressure cooker. It’s much faster, simpler and every bit as tasty. In […]

  • Andouille Sausage with Black-Eyed Peas

    In a 6-quart (or larger) pressure cooker, heat 1+ TBL oil. (Don’t use less, as it keeps the beans from foaming and causing problems later on.) Saute 1 medium onion, diced, until soft. Add 1 cup dry, rinsed black-eyed peas, 1 minced stalk celery, 1 diced large red pepper, 1 minced jalapeno pepper, 1 minced […]