WINTER
This season is a time for rest and reflection with recipes for warmth and comfort.
Blood Oranges
Clementines
Cranberries
Grapefruit
Broccoli
Brussels Sprouts
Butternut Squash
Cauliflower
Kiwi
Kumquats
PomegranateS
Quince
Leeks
Onions
Parsnips
Red cabbage
Winter Dinners
Buttery Sautéed Mushrooms w/Fresh herbs
3 tablespoons unsalted butter, divided
2 tablespoons extra-virgin olive oil
1 ¼ pounds mixed fresh mushrooms (such as oyster, hen-of-the-woods, beech, cremini, and shiitake), cut or torn into bite-size pieces (about 5 1/2 cups)
½ teaspoon kosher salt, plus more to taste
3 garlic cloves, gently smashed
2 thyme sprigs
1 rosemary sprig
3 tablespoon (1 1/2 ounces) dry white wine
1 tablespoon coconut amino or soy sauce
1 tablespoon fresh lemon juice
Black pepper, to taste
Heat 2 tablespoons butter and oil in a large skillet over medium until butter melts. Stir in mushrooms and salt; cover and cook, undisturbed, until mushrooms release their liquid, about 4 minutes. Uncover and add garlic, thyme, and rosemary. Cook, stirring occasionally, until liquid is evaporated and mushrooms are browned and tender, about 6 minutes. Stir in wine; cook, stirring occasionally, until evaporated, about 1 minute. Stir in coconut amino and lemon juice; cook, stirring occasionally, until almost evaporated, about 1 minute. Stir in remaining 1 tablespoon butter; cook until butter is melted and mushrooms are glossy, about 1 minute. Remove from heat. Season with salt and pepper to taste.
Spicy Pot Roast with Oranges, Sweet Potatoes and Calabrian Chile Gremolata
1/2 cup olive oil, divided
1 (4-pound) boneless chuck roast, trimmed
4 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper, plus more to taste
2 oranges, divided
1 medium yellow onion, thinly sliced
2 cups unsalted beef stock or water
1 (28-ounce) can whole peeled San Marzano plum tomatoes, crushed
3 whole Calabrian chilis in oil, divided
1 large sweet potato, peeled and cut into 1-inch pieces
1 pound celery root, turnips, or rutabagas, peeled and cut into 1-inch pieces
1/2 cup packed chopped fresh flat-leaf parsley
Crusty bread, for serving
Directions
Preheat oven to 300°F. Heat 1/4 cup oil in a large Dutch oven over medium-high. Season chuck roast with salt and pepper. Add chuck roast to Dutch oven, and sear, turning occasionally, until browned on all sides, 15 to 20 minutes. Transfer to a plate, and set aside.
Scrub 1 orange, and cut into 8 wedges; discard seeds and core, and set aside. Add onion to Dutch oven; cook over medium, stirring and scraping bottom of pan often with a wooden spoon, until onion is soft and translucent, about 8 minutes. (Add 1/4 cup water while cooking onion if too many browned bits accumulate.) Add beef stock, tomatoes, 1 chili, and orange wedges; bring to a boil. Return chuck roast and any accumulated juices to pan; bring to a simmer over high.
Cover and transfer to preheated oven; braise 1 hour and 30 minutes. Uncover and stir in sweet potato and celery root. Return to oven, and braise, uncovered, until meat and vegetables are tender but not falling apart, 1 hour to 1 hour and 30 minutes. Remove from oven, and let rest 15 minutes. Transfer chuck roast to a work surface; shred into large pieces. Skim off fat from Dutch oven, and discard. Return shredded beef to Dutch oven.
While meat rests, zest remaining orange to equal 1 tablespoon zest and squeeze to yield 3 tablespoons juice. Finely chop remaining 2 chilis to equal 1 tablespoon. Stir together parsley, orange zest and juice, chopped chilis, and remaining 1/4 cup oil; season with salt and pepper to taste. Divide roast mixture evenly among bowls; top with parsley mixture. Serve with crusty bread.
Make Ahead
After roast is shredded and returned to Dutch oven, let cool to room temperature. Cover and refrigerate up to 2 days. Gently reheat over low.
Leg of Lamb with fingerling Potatoes and leeks
1 (8- to 10-pound) bone-in leg of lamb, fat trimmed to 1/4-inch thick
8 medium garlic cloves, peeled
¼ cup packed fresh flat-leaf parsley leaves
2 tablespoons fresh rosemary leaves
2 tablespoons fresh oregano leaves
2 tablespoons plus 1/4 teaspoon kosher salt, divided
1 ½ tablespoons olive oil, divided
1 ¼ teaspoons black pepper, divided
2 pounds fingerling potatoes (about 6 cups), halved lengthwise
1 ½ pounds leeks (about 3 large leeks), white and light green parts only, sliced into rounds (about 6 cups)
Pat lamb dry. Using the tip of a small, sharp knife, score lamb by making shallow cuts all over. Process garlic, parsley, rosemary, oregano, 2 tablespoons of the salt, 1 tablespoon of the oil, and 1 teaspoon of the pepper in a food processor until smooth, about 30 seconds. Rub mixture all over lamb. Place lamb on a rimmed baking sheet lined with parchment paper; chill, uncovered, at least 8 hours or up to overnight.
Preheat oven to 450°F with rack in lowest position. Remove lamb from refrigerator; let stand at room temperature 30 minutes. Roast lamb in preheated oven for 1 hour, 20 minutes. Remove from oven.
Toss together potatoes, leeks, and remaining 1/4 teaspoon salt, 1/2 tablespoon oil, and 1/4 teaspoon pepper in a bowl. Spread in a single layer around and under lamb on baking sheet. Reduce oven temperature to 350°F, and return baking sheet to oven. Roast until a thermometer inserted in thickest portion of lamb registers 125°F to 130°F for medium rare, and potatoes and leeks are tender, about 45 minutes. Remove from oven; let rest 30 minutes. Slice lamb. Arrange lamb and potato-leek mixture on a serving platter, and serve.
Classic Beef Chili
2 tablespoons olive oil
2 cups chopped yellow onion (from 1 large onion)
1 cup chopped poblano chili (from 1 chili)
8 garlic cloves, minced
3 pounds 90/10 lean ground chuck
1 (6-ounce) can tomato paste
1/3 cup ancho chili powder
2 tablespoons ground cumin
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh oregano
2 (15-ounce) cans dark red kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (28-ounce) can crushed tomatoes
2 cups lower-sodium chicken broth
1 (12-ounce) bottle of beer
Shredded cheddar cheese, for serving
Sliced jalapeño chilis, for serving
Sliced radishes, for serving
Sour cream, for serving
Gather the ingredients.
Heat oil in a large Dutch oven over medium-high. Add onion, poblano, and garlic and cook, stirring often, until tender, about 5 minutes.
Add ground chuck and cook, stirring occasionally, until beef crumbles and is no longer pink, 8 to 10 minutes. Drain beef mixture well and return to Dutch oven over medium-high.
Add tomato paste, ancho chili powder, cumin, salt, pepper, thyme, and oregano, and cook, stirring often, 2 minutes. Increase heat to high. Stir in beans, tomatoes, chicken broth, and beer, and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until heated through, about 30 minutes. Serve chili with desired toppings.