[cape chef]

This time of year I love things like cassoulet and stews etc. I dug into a crock of those wonderful stewed beans,confit of duck a little lamb and pork and washed it down with a little Bourgone rouge after service tonight. A peasant dish with very distinct techniqie.If the fire was blazing in the fire place and you had some time to think about it....what would be your favorite winter comfort food?
cc

[This message has been edited by cape chef (edited 12-13-2000).]

my favorite winter meal is a yummy bouillbase
with a great pesant bread.. full body lusty red.. a little ella on in the background
and something sinfully dark chocolate to finish.

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[Live_to_cook]

Here in Buffalo, in deepest February, I like to have a barbecue fest... either ribs or a grilled butterflied leg of lamb (marinated overnight in fresh garlic-rosemary-basil) to bring a little summer amidst the snowdrifts.

Perverse, sort of, but it works for me.

Chicken and dumplings hit the spot too.

[Isa]

Traditional soupe à l'ognion gratinée. Nothing beats it on a cold evening.

[Mezzaluna]

When I know we're going to be snowed in (I live in Wisconsin), I run to the store and buy a turkey to roast. I love the aroma a roasting bird as the snow piles up outside, for some reason. Maybe it's the assurance that there'll be plenty of good food in the house even though the store in not accessible.

I agree with everyones choices and add for me Duck Confit if possible, Cassoulet also (any kind) choucroute, beef stew, chili and cornbread, lentil soup and any other type of thick soup and stew with a nice bread. Nothing beats it on a cold winter day! I love putting on my winter fat, I mean coat!
Live_to_cook...why didn't you tell me you're in Buffalo, I'm here in Rochester!

I have a recipe for a Cassoulet from the January 1982 edition of Organic Gardening. I have always wanted to try it. Now would be a good time. It has lamb, sausage and turkey in the beans. Yummm

[KyleW]

Lamb shanks slowly braised in veal stock and red wine. The meat falling off the bone as you take them from the pan......

Chili and Cornbread. Not a doubt. I make my chili with solid hunks of beef...no ground beef for me.

BTW I have the best cornbread recipe in the world if anybody wants it.

[Chef David Simpson]

Chicken gumbo is good on a cold day. But above all else, I love making the classic Minestrone w/a opal basel garnish.

Crudeau, Hi, please post your chili AND cornbread recipes. I've never made it with beef chunks. Cornbread and chili are two of my favorites.

[This message has been edited by Jesse (edited 12-16-2000).]

OK! since all of you ask, here is my Cassoulet recipe.
* Exported from MasterCook *

Cassoulet (Bean Casserole)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes And Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds dried navy beans -- pick over and wash,
cover with 2-inches water -- soak overnight
6 slices bacon, cooked and crumbled -- your favorite
8 full sprigs parsley
8 sprigs thyme -- or
1 teaspoon dried thyme
2 quarts chicken broth
Water -- as needed
2 cups diced onion
1 rib celery -- chopped
1 large carrot -- diced
3 large cloves garlic -- finely chopped
Salt and pepper -- to taste
==Part 2 The Meat==
2 tablespoons olive oil
1 pound lamb or mutton -- cut in chunks
2 cups chopped onions
3 cloves garlic -- finely chopped
3 tablespoons tomato paste
4 sprigs thyme -- or 1 tsp dried
3 cups rich beef stock
1 pound sausage -- your favorite
1 pound smoked turkey breasts -- cut in cubes
1 1/2 cups dried bread crumbs
1 cup chopped parsley

1. Place beans in water, soak overnight and drain well. Return beans to stockpot and add bacon, parsley, thyme, chicken broth and enough water to cover, if needed, diced onion, celery, carrot, garlic, bay leaves, salt and pepper. Bring to a boil, stir occasionally, lower heat and simmer until beans are tender. Removfrom heat and let beans soak in their broth. The beans can be prepared a day ahead and refrigerated if desired.
2. Heat oil in a medium-size skillet, saute lamb or mutton until browned. Add onions and cook on low heat until translucent. Add garlic, tomato paste, thyme and beef stock. Bring to a boil, simmer until meat is tender. Meanwhile bring sausage to a boil in a little water, chop it up and cook until no longer pink. Drain and set aside.
3. Let's put it all together: In a 4 quart casserole layer ome third of the beans. Remove parsley and bay leaves. Add one half of the meat, including smoked turkey. Add another layer of beans and remaining meat then remaining beans. Add broth to cover beans with liquid. Mix dry bread crumbs with parsley and sprinkle a thick layer over the top. Bake about 2 hours at 350°F. Check every 30 minutes for liquid. Spoon a little liquid over top if too dry or crusty. Serve right from the casserole dish.

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Jesse,

Here is the cornbread recipe:

BUTTERMILK CORNBREAD


1 1/2 cups yellow corn meal 2 eggs, separated
1 tsp. salt 1 1/3 cups buttermilk
3/4 tsp. baking soda 2 tbs. melted shortening

Spoon corn meal lightly into measuring cup and level off. Mix well with salt and soda. Beat egg yolks thoroughly, add buttermilk and beat until well mixed. Add to first mixture and stir until ingredients are blended. Add hot melted shortening (I prefer to use peanut oil or canola oil), beat again. Fold in stiffly beaten egg whites. Turn immediately into a greased piping hot 10-inch heavy skillet, or into a greased 9-inch square pan (Cast Iron is Best). Bake in a hot oven, 475 degrees Fahrenheit, 15 to 20 min. or until brown and crusty. Serve at once.

Chili: I don't really have a recipe for chili. I just make it. It's a little different each time. I guess one of these days I will have to write it down. However, I will tell you this. This is one place where a teeny bit of liquid smoke works wonders. However, be very very careful with this stuff, you can easily ruin a nice pot of chili if you use too much. I would add this stuff no more than 1/8 tsp. at a time.

Crudeau your cornbread sounds like a winner! I sometimes add cooked bacon, cream-style corn, sauteed onions, etc etc. I try to only use organically grown cornmeal.