In the Midst of Winter
Hello!
(This one is long and you may need to open in the browser or substack app!) It’s been a little while, I hope everyone had a nice and relaxing holiday season. I’m feeling relieved that January is over. It’s truly the Monday of the year. As I looked over my journal of what we ate this month, I realized that it’s been all comfort food and recipes we have made a thousand times. That’s definitely what this time of year calls for. There’s plenty of time in more sunny months to try new things and take a chance. This month, resolutions aside, needs the familiar and cozy for me. I hope you have found that and you are staying healthy and safe.
Quick Links
chickpea stew // chicken and biscuits // butternut squash pasta // buttermilk roast chicken // focaccia // shortbread // crackers
Weeknight Recipes
This was a really popular recipe when it was first published but it’s so good, it’s become a staple in our house. I like to use ghee instead of olive oil because it imparts such a delicious flavor. And we always serve it with rice.
We like to serve the biscuits separately. Just plonk one on top so that they don’t get soggy and for easier portioning.
One pan sausage and orzo
This is a no-recipe type of recipe that I really quite like. Slice 2-3 chicken sausages (we used the garlic and herb flavor from Trader Joe’s) and brown in a pan with a bit of olive oil. Add some garlic, stir and then a cup of orzo. Stir until it’s looking a little toasty and then add 2 cups of chicken broth and a head of broccoli florets. Cook over medium until the orzo is done. I always need to keep stirring because it loves to stick to the pan. Remove from the heat and add 1/2 a cup of parmesan cheese. Season to taste with a big squeeze of lemon, salt and pepper. The 6 year olds hated this but the 1 year old loved it.
Tomato, sausage, potato and white bean soup
This is a recipe that I formulated based on one that my husband had eaten years ago and he described to me. We have loved it and made it a few times every winter. It’s very filling and makes a lot of soup. The leftovers reheat brilliantly and keep getting better with time.
Finely dice 2 carrots, 1 onion, 2 ribs of celery and 2 cloves of garlic. This is the soffrito and you want to cook it in a good amount of olive oil until it is very soft and has reduced in volume. Don’t let it brown. Season with salt, pepper and red pepper flakes. Add in 1 lb of italian sausage, removed from its casings. Break into small chunks and cook until cooked through and beginning to brown. (You can leave the sausage out to make it vegetarian.) Open a 28 oz can of whole peeled tomatoes into a bowl and crush them with your hands (or use a can of crushed tomatoes, but the whole ones taste better.) and then add the tomatoes and their juices to the soup. Add 3 cubed yukon gold potatoes, 1 can of drained cannellini beans, 2 bay leaves, 1 parmesan rind, 1 tsp italian herbs and 7 cups of chicken stock. Give it a big stir, bring to a boil and then lower to a simmer. Cook for 30 minutes and then check the potatoes for doneness, they should be soft. Remove parmesan rind and bay leaves, then add half of a bunch of kale, removed from ribs and roughly chopped. Cook for 10 more minutes and then serve with parmesan cheese on top.
Weekend Recipes
I’ve shared this previously, but I wanted to note that the sauce enough for double the noodles in the recipe at least. I froze more than half of the sauce and it defrosted and was perfect the second time around. Definitely taste for salt and I even enjoy it with some cayenne in the sauce to perk it up a bit.
Buttermilk brined roast chicken
This was somehow my first time making this recipe and HOLY COW. This truly is the most delicious roast chicken of all time. The buttermilk locks in so much moisture and it has just the right amount of salt. I added a halved lemon, some garlic and herbs before roasting and it was good but not essential.
My mom would make this delicious herby focaccia that was my favorite treat growing up and for a few years, she made enough loaves to take to friends and neighbors around Christmas. I tried that out this year and it was a lot of fun to share a savory treat instead of adding to the sugar abundance happening this time of year.
Saute an onion until it’s starting to caramelize. Then add fresh oregano, sage, rosemary and thyme (measure with your heart. You can’t really mess this up!) season with salt and pepper. Spread on the focaccia when it’s in the pan, ready to bake and then cover with parmesan cheese or pecorino. Bake until crispy and your whole house smells so good that you can’t even stand it any longer.
Treats of the Month
Brown butter brown sugar shortbread
This was another goody that we took to friends but I selfishly kept stealing bits because it was so surprising and good.
We love these and it’s the best way to use up discard. Our favorite flavor combinations are rosemary, black pepper and pecorino or sharp white cheddar and everything bagel seasoning.
Something to Listen to
Podcasts I’ve enjoyed: Skinny Jeans deep dive (esp for all the Millenials! So so funny) and 2024 Predictions (this episode cracks me up every year).
Good audiobooks: The Frozen River and Winter Solstice (both very wintery)
See you in February!
Emily
These all sound delicious! Looking forward to trying the chickpea and sausage/tomato soups. And I haven’t made focaccia in years - thanks for the inspiration!