Stepping Out

Cozy up in the kitchen

Comforting cuisine for a winter's weekend

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The current blast of January chill reminds us that home is sometimes the best place to be. So settle into some cozy winter nesting and find some inspiration in the kitchen and gather friends and family ‘round for conversation and great food.
Winter is a great time to experiment with new culinary creations that incorporate bold flavors for delicious results. Nothing pleases the senses quite like a comfort food dish on a chilly evening.
Bring everyone into the kitchen and see who has the chops to be the ‘Top Chef” among your group. Get inspired with some tasty, comforting foods to warm the heart and soul. Here are some recipes to get you started.

 

Chili with Pepato Cheese
6 dried chili pods, seeds and stems removed
Salt and pepper, to taste
1 1/2 pounds top round cut into cubes
1 1/2 pounds chuck steak cut into cubes
1 cup vegetable oil
1 medium onion, chopped
3 small cloves garlic, minced
1 1/2 ounces chili powder
1 tablespoon paprika
3 tablespoons cumin
2 tablespoons oregano steeped in 1 cup of red wine
1 tablespoon cider vinegar
1/2 teaspoon cocoa powder
2 cups beef broth
10 ounces stewed tomatoes
1/2 cup grated Pepato cheese

Toast dried chilies over medium heat for about 2 minutes. Add 2 cups of water and simmer for 10 minutes. Strain out chilies to cool, then chop and reserve.
Season meat liberally with salt. Heat oil over high heat in large, heavy bottom pot until it begins to smoke. Carefully place beef into pan and brown on all sides until moisture cooks out and light brown film forms on bottom of pan. Reduce heat to medium. Drain meat of oil and fat.
Add onions and garlic, cooking until soft. Add chili powder, paprika and cumin. Cook until fragrant. Add reserved chopped chilies and rest of ingredients (except for cheese) and stir well with wooden spoon, scraping browned bits off bottom of pot.
Reduce heat to low and simmer for 1 hour, occasionally stirring. To serve, place in bowl and sprinkle with grated cheese. Serves 10-12.

Cinnamon Lamb Stew
2 pounds boneless lamb shoulder (or other stew meat), cubed
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons olive oil
1 medium onion, sliced thin
2 medium carrots, diced
2 whole celery stalks, diced
6 cloves garlic, minced
1 (28-ounce) can diced tomatoes
1 cup red wine
1 bay leaf
A few sprigs of parsley, chopped

Place the lamb in a glass bowl or baking dish and toss with the salt, pepper, cinnamon, and nutmeg. Cover and place in refrigerator for up to 24 hours if you have time, or continue making the recipe as below.
In a heavy saucepan or Dutch oven, heat the oil over medium heat and brown the pieces of lamb on all sides. Depending on the size of your pan, you may have to work in batches. When all of the meat is browned, add the onion, carrots, celery and garlic. Cook for about five minutes, stirring often, until vegetables start to soften. Add tomatoes, wine and bay leaf, and stir.
When mixture begins to bubble, reduce the heat to low and cover. Cook for 2 hours, or until meat falls apart when tested with a fork.
Serve the stew on its own, or over couscous or rice. Garnish with chopped parsley. Serves 6-8.

Chicken Thighs with Potato, Lemon & Castelvetrano Olives
8 sprigs oregano, leaves picked (1/2 cup packed)
5 cloves garlic
2 lemons, one zested and one cut into eight wedges
2 teaspoons cumin
3 tablespoons olive oil
8 chicken thighs (1 1/2 pounds), bone in, skin on
2 large Russet potatoes, peeled and cut into 1/2-inch circles
4 teaspoons kosher salt
1 cup Castelvetrano olives, pitted and drained
Preheat oven to 350° F.

In food processor, combine oregano, garlic, lemon zest, cumin and 2 tablespoons oil. Process until chopped. Place mixture in large bowl and toss with chicken thighs.
In 10-inch cast iron pan, layer 1 tablespoon oil and top with potatoes and sprinkle with 2 teaspoons salt. Place chicken thighs on top and sprinkle again with 2 teaspoons salt. Scatter lemon wedges in between chicken thighs.
Place pan over medium heat, cook for 5 minutes or until edges start to brown. Immediately place pan on top rack in oven and bake for 10 minutes. Adjust oven temperature to 400° F and cook for another 25 minutes or until chicken is browned and internal temperature reaches 160° F. Scatter olives on top and serve.

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