Winter Fare

Chicken Stock (Traditional)

4 LBS Whole Chicken Legs or Backs and Wing Tips

3 ½ Quarts Water

1 Medium Onion, chopped medium

2 tsp Salt

2 Bay Leaves

1. Place the chicken and water in a large stockpot (use insert if you have one) over med-high heat, using a mesh skimmer to remove any foam that rised to surface. Once the stock reaches a boil, reduce the heat, and simmer gently for 3 hours. Continue to skim foam.

2. Add onion, salt and bay leaves and simmer for another 2 hours.

3. Strain the stock; discard the solids. Before using, defat the stock.

here.

Meat Sauce:

1 TBS olive oil
1 medium onion , chopped fine (about 1 cup)
6 medium cloves garlic , pressed through garlic press or minced (about 2 TBS)
1 pound meatloaf mix or 1/3 pound each ground beef chuck, ground veal, and ground pork
1/2 tsp table salt
1/2 tsp ground black pepper
1/4 cup heavy cream
1 can (28 ounces) tomato puree
1 (28-ounce) can diced tomatoes , drained

For Ricotta, Mozzarella, and Pasta Layers

15 ounces ricotta cheese (whole milk or part skim), 1 3/4 cups)
2 1/2 ounces grated Parmesan cheese (1 1/4 cups)
1/2 cup chopped fresh basil
1 large egg , lightly beaten
1/2 tsp table salt
1/2 tsp ground black pepper
12 no-boil lasagna noodles from one 8- or 9-ounce package
16 ounces whole milk mozzarella , shredded (4 cups)

1. Adjust oven rack to middle position and heat oven to 375 degrees.

2. Heat oil in large, heavy-bottomed Dutch oven over medium heat until shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened but not browned, about 2 minutes. Add garlic and cook until fragrant, about 2 minutes. Increase heat to medium-high and add ground meats, salt, and pepper; cook, breaking meat into small pieces with wooden spoon, until meat loses its raw color but has not browned, about 4 minutes. Add cream and simmer, stirring occasionally, until liquid evaporates and only fat remains, about 4 minutes. Add pureed and drained diced tomatoes and bring to simmer; reduce heat to low and simmer slowly until flavors are blended, about 3 minutes; set sauce aside.

3. Mix ricotta, 1 cup Parmesan, basil, egg, salt, and pepper in medium bowl with fork until well-combined and creamy; set aside.

4. Assemble first lasagna layer according to instructions below. Repeat layering of noodles, ricotta, mozzarella, and sauce two more times. Place 3 remaining noodles on top of sauce, spread remaining sauce over noodles, sprinkle with remaining cup mozzarella, then with remaining 1/4 cup Parmesan. Lightly spray a large sheet of foil with nonstick cooking spray and cover lasagna. Bake 15 minutes, then remove foil. Return lasagna to oven and continue to bake until cheese is spotty brown and sauce is bubbling, about 25 minutes longer. Cool lasagna about 10 minutes; cut into pieces and serve.

Assembly

1. Smear entire bottom of 9- by 13-inch baking dish with 1/4 cup meat sauce. Place 3 noodles on top of sauce.

2. Drop 3 tablespoons ricotta mixture down center of each noodle. Level by pressing flat with back of measuring spoon.

3. Sprinkle evenly with 1 cup shredded mozzarella.

4. Spoon 1 1/2 cups meat sauce evenly over cheese.

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4 tablespoons unsalted butter

1 medium shallot , minced

1 cup low-sodium beef broth

3/4 cup low-sodium chicken broth

1/4 cup heavy cream

1/4 cup brandy

1 tablespoon brandy

1 teaspoon lemon juice or 1 teaspoon champagne vinegar

Table salt

Steaks
4 strip steaks (8 to 10 ounces each), 3/4 to 1 inch thick and no larger than 3 inches at widest points, trimmed of exterior gristle

Table salt

1 tablespoon black peppercorns , crushed

1. Heat 1 tablespoon butter in 12-inch heavy-bottomed skillet over medium heat; when foaming subsides, add shallot and cook, stirring occasionally, until softened, about 2 minutes. Add beef and chicken broths, increase heat to high, and boil until reduced to about 1/2 cup, about 8 minutes. Set reduced broth mixture aside. Rinse and wipe out skillet.

2. Meanwhile, sprinkle both sides of steaks with salt; rub one side of each steak with 1 teaspoon crushed peppercorns, and, using fingers, press peppercorns into steaks to make them adhere.

3. Place now-empty skillet over medium heat until hot, about

4 minutes. Lay steaks unpeppered-side down in hot skillet, increase heat to medium-high, firmly press down on steaks with bottom of cake pan (see illustration below), and cook steaks without moving them until well-browned, about 6 minutes. Using tongs, flip steaks, firmly press down on steaks with bottom of cake pan, and cook on peppered side, about 3 minutes longer for rare, about 4 minutes longer for medium-rare, or about 5 minutes longer for medium. Transfer steaks to large plate and tent loosely with foil to keep warm.

4. Pour reduced broth, cream, and 1/4 cup brandy into now-empty skillet; increase heat to high and bring to boil, scraping pan bottom with wooden spoon to loosen browned bits. Simmer until deep golden brown and thick enough to heavily coat back of metal tablespoon or soup spoon, about 5 minutes. Off heat, whisk in remaining 3 tablespoons butter, remaining 1 tablespoon brandy, lemon juice or vinegar, and any accumulated meat juices. Adjust seasonings with salt.

5. Set steaks on individual dinner plates, spoon portion of sauce over steaks, and serve immediately.

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Dried cranberries or chopped dried apricots can substitute for the cherries. To promote even cooking, cut your slices to a uniform thickness. If it helps, lay a ruler in front of the loin and slice at the one-inch marks. If you’ve got one, cover the pan with a splatter screen to prevent splattering.
 

1 teaspoon table salt

1/2 teaspoon ground black pepper

1 pork tenderloin (about 1 pound), silver skin removed, cut into 1-inch slices, each pounded to 3/4 inch with flat side of chef's knife blade

2 tablespoons olive oil

1/3 cup port

1/2 cup dried sweet cherries

2/3 cup chicken stock or low-salt canned broth

2 teaspoons minced fresh rosemary

Table salt and ground black pepper

1. Sprinkle salt and pepper over both sides of pork slices. Heat oil until shimmering in heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil. Working in batches of no more than six slices to avoid overcrowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 80 seconds. Transfer pork to plate.

2. Set pan in which pork was cooked over medium-high heat; add port and cherries. Boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to about 2 tablespoons, 2 to 3 minutes. Increase heat to high; add stock or broth, rosemary, any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 2 minutes. Add salt and pepper to taste.

3. Reduce heat to medium; return pork to pan, turning meat to coat. Simmer to heat pork through and blend flavors, about 3 minutes. Adjust seasonings, adding salt and pepper to taste. Transfer pork to serving plate and spoon sauce over meat.

Serve immediately.

Leftover soup can be refrigerated in an airtight container for 3 or 4 days; reheat it in a saucepan over medium head until hot, stirring in additional chicken broth if it has thickened beyond your liking.

Beans

1 pound (2 cups) dried black beans, rinsed and picked over

4 oz ham steak, trimmed of rind

2 dried bay leaves

5 cups water

1/8 tsp baking soda

1 tsp salt

Soup

3 TBS Olive Oil

2 Large Onions, chopped fine

1 Large Carrot, chopped fine

3 Medium Celery ribs, chopped fine

½ tsp salt

6 Medium Garlic Cloves, chopped fine or pressed

½ tsp Red Pepper Flakes

1 ½ TBS Cumin

6 Cups Chicken Broth

2 TBS Cornstarch

2 TBS Water

2 TBS Lime Juice

Garnishes:

Lime Wedges

Minced Fresh Cilantro

Sour Cream

For The Beans

Place beans, ham, bay leaves, water, and baking soda in large saucepan with tight lid. Bring to boil over med-high heat; using large spoon, skim scum as it rises to surface. Stir in salt, reduce head to low, cover, and simmer briskly until beans are tender, 1 ¼ to 1 ½ hours (if necessary add another cup of water to continue simmer until beans are tender); do not drain. Discard bay. Remove ham steak, cut into ¼ inch cubes and reserve.

For The Soup

Heat oil in large Dutch oven over med-high heat until shimmering but not smoking; add onions, carrot, celery, and salt. Cook until soft and browning – 12-15 mins. Reduce heat to med-low and add garlic, pepper flakes, and cumin; cook and stir constantly until fragrant, about 3 mins. Stir in beans, bean cooking liquid, and chicken broth. Increase heat to med-high and bring to boil, then reduce heat to low and simmer uncovered for about 30 mins.

Finishing Soup

Ladle 1 ½ cups beans and 2 cups liquid into food processor or blender, blend until smooth and return to pot. Stir together cornstarch and water in small bowl until combined, then gradually stir about about half of cornstarch mixture into soup; bring to boil over med-high head, stirring to thicken. If soup is thinner than desired once boiling stir in remaining cornstarch to recombine and gradually stir mixture into soup; return to boil to thicken. Off heat, stir in lime juice and reserved ham.

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2 TBS Unsalted Butter

1 Medium Onion, chopped medium

¼ Cup Dry White Wine

1 ½ LBS (about 8 medium) Carrots, peeled, halved lengthwise, and sliced thin, about 4 cups

2 Cups Chicken Stock

1 tsp Salt

1/8 tsp Ground White Pepper

Pinch Nutmeg

1 ¼ to 1 ½ Cups Whole Milk

2 tsp Minced Fresh Parsley

1. Heat butter in large saucepan over med heat. Add onion and sauté until golden, about 5 mins. Stir in wine and carrots and cook until the wine evaporates, about 30 secs.

2. Add the stock, salt, pepper, and nutmeg to the saucepan. Bring to boil, reduce the head, cover, and simmer until the carrots are tender, 20 to 25 mins.

3. Puree the carrot mixture in batches in a blender, adding 1 ¼ cups milk; blend until very smooth. Rinse and dry the saucepan. Return the soup to the saucepan and cook over low heat until warmed through. If soup is too thick, stir in up to ¼ cup more milk.

4 Medium Butternut Squash (6 LBS)

6 TBS Unsalted butter cut into 8 pieces

12 very thin slices of pancetta

2 TBS extra-virgin olive oil

1 Large Spanish onion, chopped

6 Thyme sprigs

1 Bay Leaf

2 Quarts Chicken Stock

2 TBS Heavy Cream

1. Preheat the oven to 400. Halve the squash lengthwise and scoop out the seeds. Set the squash on a rimmed baking sheet, cut sides up. Put a piece of butter in each cavity and season generously with salt and pepper. Drape the squash halves with the pancetta slices. Roast the squash for 45 to 50 minutes or until tender.

2. Transfer the pancetta to paper towels to drain. Crumble and set aside (you may need to cook them in a frying pan to crisp them) . Scoop the squash out of the skins into a bowl.

3. In a large, heavy stockpot, heat the 2 TBS of olive oil until shimmering. Add the onion, season with salt and pepper and cook over moderately high heat, stirring, until softened but not browned, about 6 minutes. Add 3 of the thyme sprigs and the bay leaf. Stir in the squash and the stock and bring to a boil over high heat, stirring occasionally.

4. Pick out and discard the thyme sprigs and bay leaf. Working in batches, transfer the soup to a blender or food processor and puree until thick and creamy-smooth, about 1 minute per batch. Transfer the soup to a clean saucepan. Stir in the heavy cream and season with salt and pepper (and some sugar if desired).

5. Reheat the soup if necessary. Ladle into bowls. Garnish the soup with the pancetta, the leaves from the remaining 3 thyme sprigs and a drizzle of olive oil.

The soup and the roasted pancetta can be refrigerated for up to 2 days. Reheat the soup and re-crisp the pancetta before serving; soup may need to be thinned with stock or water.

Note - Best if done in a slow cooker - let cook on low all day!

Overnight Resting Period is Recommended

2 LBS Ground Beef

15 oz Tomato Sauce

15 oz Crushed Tomatoes

28 oz Whole Peeled Tomatoes

15 oz Black Beans

15 oz Red Kidney Beans

1 quart Chicken Stock (store bought is fine but go low sodium)

1 tbsp Onion Powder

1 tbsp Garlic Powder

1 tbsp Red Pepper (Cayenne)

1 tsp Coriander

1 tsp Ground Cumin

1 tsp Oregano

2 tsp Sweet Paprika

1 tsp half-sharp Paprika (if you have it)

2 tsp Salt

1/3 Cup Chili Powder (you can use a combination of regular and hot)

8 Slices of Bacon

Garnish Items:

Shredded Cheddar

Sour Cream

Frito's

1. In frying pan, cook bacon until crisp (in two batches) - do not drain the grease

2. Add beef to frying pan and cook until mostly brown. Pour cooked meat and all juices into the slow cooker.

3. Mix all dry ingredients in a bowl

4. Cut each of the Whole Peeled Tomatoes into smaller pieces and add to slow cooker

5. Add all other wet ingredients to slow cooker (include all liquid)

6. Mix in combined dry ingredients to slow cooker and mix everything completely

7. You may need to add some chicken stock to ensure it has enough liquid to cook all day.

Turn slow cooker on for 6-8 hours (longer is better but watch the liquid level and add chicken stock as necessary). For best flavor do this 1 day ahead. Refrigerate and then rewarm in the slow cooker.

Garnish as desired with cheese, sour cream and Frito's

3LBS Beef Chuck Roast, trimmed and cut into 1 ½ inch cubes, seasoned

3 TBS Vegetable Oil

3 Medium-large Onions, chopped course

6 Medium Garlic Cloves, minced

5 TBS Sweet Paprika (sweet Hungarian preferred)

1 tsp Caraway Seeds

¼ Cup Flour

3 Cups Chicken Broth

2 TBS Tomato Paste

2 Bay Leaves

1 tsp Dried Marjoram

1 Large Red Bell Pepper, stemmed, seeded, chopped course

1 Large Green Bell Pepper, stemmed, seeded, chopped course

¾ LBS Red Potatoes, peeled and cut into 1 inch dice

½ Cup Sour Cream

¼ Cup Minced Fresh Parsley Leaves

Wide cut egg noodles - cooked according to box

Pumpernickel Bread

1. Preheat oven to 300. Dry the beef and season. Heat 1 TSP oil in large Dutch Oven over med-high heat until shimmering, about 2 mins. Add half of the meat to the pot so that the individual pieces are close but not touching. Cook, not moving until browned, 2-3 mins. Using tongs, turn each piece and continue cooking until most sides are well-browned, about 5 mins. Transfer to bowl, add another 1 TSP oil and brown remaining beef; transfer to bowl and set aside.

2. Reduce heat to med, add the remaining TSP oil to empty Dutch oven. Add the onions and ¼ tsp salt. Cook until browned, about 8 mins…stir fond. Stir in garlic and cook until fragrant. Add paprika and flour and stir until onions are evenly coated

3. Stir in 1 ½ cups stock, stir until thickened. Gradually add the remaining stock. Stir in tomato paste, bay leaves, marjoram, and some salt. Add browned beef and juices, stir to blend and submerge meat. Increase heat to med, bring to simmer, over pot and place in oven for 1 hour

4. After 1 hour add in caraway seeds, potatoes, red and green peppers. Cover and return to oven. Cook until tender, approx 40 mins.

5. Place sour cream in med bowl and stir approx ½ cup of hot stew liquid. Stir the sour cream mix back into stew. Stir in parsley.

Serve over wide cut noodles with Pumpernickel bread and butter