With a cold wind blowing, our thoughts of food turn to heartier fare. Here are three recipes to keep you warm and satisfied on a winter’s day, or head to an area eatery to try their version!
8 large eggs
1/2 cup whole milk
1/4 cup chopped fresh chives
1/4 cup chopped fresh basil
1/2 teaspoon black pepper
1/8 teaspoon salt
2 teaspoons olive oil or vegetable oil
2 oz cold cream cheese, cut into 1/2-inch pieces
3 oz thinly sliced smoked salmon, chopped
Accompaniment: thinly sliced red or sweet onion
Whisk together eggs, milk, chives, basil, pepper, and salt in a bowl. Preheat broiler.
Heat oil in a 12-inch ovenproof nonstick skillet (if handle is plastic, wrap it in a double layer of foil) over moderate heat until hot but not smoking. Pour egg mixture into skillet and scatter cream cheese pieces on top, then cook, lifting up cooked egg around edges using a spatula to let raw egg flow underneath, until frittata is set on bottom and egg is almost set but still moist on top, 3 to 5 minutes. Remove from heat. Sprinkle salmon all over frittata, then press on salmon lightly and shake skillet to allow salmon to settle into top.
Broil frittata about 6 inches from heat until set, slightly puffed, and golden in patches, 1 to 1 1/2 minutes. Cool 5 minutes, then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm or at room temperature.
Eat it out: Try the Smoked Salmon Scramble at .
1/2 pound dried white beans, such as Great Northern or cannellini
1/4 cup good olive oil, plus extra for serving
1/4 pound large diced pancetta or smoked bacon
2 cups chopped yellow onions (2 onions)
1 cup chopped carrots (3 carrots)
1 cup chopped celery (3 stalks)
3 tablespoons minced garlic (6 cloves)
1 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) can Italian plum tomatoes in puree, chopped
4 cups coarsely chopped or shredded savoy cabbage, optional
4 cups coarsely chopped kale
1/2 cup chopped fresh basil leaves
6 cups chicken stock
4 cups sourdough bread cubes, crusts removed
1/2 cup freshly grated Parmesan, for serving
In a large bowl, cover the beans with cold water by 1-inch and cover with plastic wrap. Allow to soak overnight in the refrigerator.
Drain the beans and place them in a large pot with 8 cups of water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.
Meanwhile, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 tablespoon of salt, the pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the cabbage, if using, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.
Drain the beans, reserving their cooking liquid. In the bowl of a food processor or a blender, puree half of the beans with a little of their liquid. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.
Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil.
Eat it out: Order the Ribolita soup at .
There are few dishes that fit the winter bill as well as Shepherd’s Pie. Substitute ground turkey for ground beef, if you like. This one is courtesy of About.com.
1 lb lean ground beef
3 tbsp flour or 1.5 tbsp arrowroot (gluten-free)
1 1/4 cup beef broth or stock
1 tsp salt
1/2 tsp black pepper
2 tbsp ketchup
1 tsp Worcestershire sauce
4 cups frozen mixed vegetables (peas, carrot, corn), thawed and drained well
1 1/2 lb gold or red potatoes, cut into large chunks
3 cloves garlic, peeled, diced
1/4 cup milk
1/2 cup sour cream
2/3 cup shredded cheddar cheese
Brown ground beef in large nonstick sauté pan over medium heat, breaking the meat into very small pieces as it cooks. Stir in flour and cook for 3 minutes. Stir in the broth, and once it's incorporate,d add the salt, pepper, ketchup, Worcestershire sauce and mixed vegetables. Cook, stirring occasionally, for 5 minutes. Transfer into a 3-quart baking dish.
Add the potatoes and garlic into a saucepan cover with cold water, and add a large pinch of salt. Bring to boil, reduce heat to medium-low and simmer until potatoes are tender, about 25 minutes. Drain very well and add back to the saucepan. Add the milk and sour cream; mash the potatoes until smooth and lump-free. Stir in the cheddar cheese.
Cover the meat mixture with the mashed potatoes, and spread evenly with a fork. Bake in a preheated 400 degrees F. oven for 25 minutes, or until golden. Allow to sit for 10 minutes before serving. Note: If a browned top is desired, broil on high for 2-3 minutes after baking.
Eat it out: Shepherd’s Pie is on the menu every night at .