Spring Has Sprung & Moroccan Chicken with Green Olives & Preserved Lemon

Most years I greet the first day of spring with a hale and hearty guffaw. Then again, most years there are still mountainous snow banks outside my kitchen window. While the first crocus has yet to raise its perky purple petals to the sun, New Hampshire feels more like May than March. Yes indeed, it feels a lot like spring.

And with spring comes one of those longer-than-long To-Do lists.

From top to bottom, these lists are filled with all that stuff that no one in their right mind wants to do. Or at least, I never want to do. You know … emptying every drawer in the kitchen, washing all those little plastic trays and putting everything back again. Sorting through ten years of paperbacks and, instead getting lost in a favorite old thriller, packing them up for the book sale. Same goes for organizing your sweater drawer and changing batteries, light bulbs and the furnace filter. And don’t forget your taxes are due in less than a month.

Sure the first day of spring is welcomed but (unless you live to wash windows and organize old bills and bank statements) the spring To-Do list is not. Why not shake things up with some lighthearted fun and a spring-has-sprung list? Mine might look something like this:

1. Ski at least one last time and wear your favorite Hawaiian shirt. If you don’t have a Hawaiian shirt, improvise. When the snow turns to wet cement, relax on the deck with a burger and beer.

2. Spend a rainy afternoon at the movies. Don’t forget the Milk Duds … unless you prefer Junior Mints or Jujubes.

3. And since there will inevitably be more than one rainy day, spend a morning at your favorite museum. Most museums have a charming and delicious little café tucked into a corner somewhere. Take a break to rest your feet while you enjoy a coffee and croissant or a lovely lunch.

4. Whether it’s lunch or dinner, next time you’re out on the town, skip the entrée. Instead, enjoy a gorgeous salad, wicked appetizer and decadent dessert. Do not feel guilty for one single minute. If you do, hum a little tune to get your mother’s voice out of your head.

5. Pack a picnic and head to the lake to watch the ice melt. If you can’t find one, start an ice-out pool. Bring a good book or a Frisbee; an ice-out is a little like watching paint dry except you’re out in the sunshine.

6. When warm breezes blow and the sky is bluer than blue, fly a kite. Yes, the fields will be muddy but don’t let that bother you. Throw on your rubber boots and raise your face to the sun. Afterwards, stop by that gelato shop you love or whip up a batch of your favorite flavor at home.

7. On the next warm, sunny afternoon, drive to the coast and take a walk on the beach. Stop for tea and a cupcake before you drive home again.

8. While you’re in a beachy mood, turn your next dinner into a beach party. Invite everyone to dress appropriately in sundresses, shorts, t-shirts and flip-flops. Dust off your old Beach Boy albums and drag the grill out of the garage. It’s time to dance and serve up your favorite warm weather dishes.

9. Or search the world for recipes from warm, sunny climes. A new chicken recipe would be good. Try something exotic with interesting herbs and spices. Invite your nearest and dearest over to enjoy it with you.

10. Invent a new cocktail (with or without alcohol) and name it Spring Has Sprung. Ask your friends to do the same and host a taste-off and tapas party. With a fun and festive evening of fancy drinks and good food, everyone goes home a winner.

Enjoy the early spring and bon appétit!

Moroccan Chicken with Green Olives and Preserved Lemon

With a wonderful combination of lemon and spice, Chicken with Green Olives and Preserved Lemon is a great dish to celebrate spring. Enjoy!

Serves 4

Olive oil
4 chicken breasts or thighs or a mix of both
1 medium onion, coarsely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon cinnamon
1 teaspoon freshly ground pepper
1 teaspoon cumin
1 teaspoon sweet or hot paprika
1 teaspoon or to taste red pepper flakes
1 teaspoon cloves
1/2 teaspoon kosher or sea salt
1/2 cup cracked green olives, pitted and quartered
1 cup dry white wine
1 cup chicken stock
1 large pinch saffron
1 bay leaf
1 preserved lemon (8 wedges), recipe follows
Garnish: fresh cilantro leaves, chopped

Heat a little olive oil in a large casserole over medium high heat. Add the chicken to the casserole and cook each side for about 5 minutes or until golden brown. Remove the chicken from the pot and reserve.

Add the onions to the casserole and cook, stirring frequently, until translucent. Add the garlic, ginger, cinnamon, pepper, cumin, paprika, red pepper flakes, cloves and salt and cook for 2-3 minutes more. Add the olives, wine, stock, saffron and bay leaf to the pot and stir to combine.

Rinse the preserved lemon wedges and separate the pulp from the peel. Discard the pulp, cut the peel into strips and add to pot.

Return the chicken to the casserole and bring to a boil. Reduce the heat to low, cover and cook for 35 to 40 minutes or until the chicken is cooked through. Discard the bay leaf and transfer the chicken to a serving platter or individual plates. Spoon a little sauce over the chicken and garnish with cilantro. Serve immediately with additional sauce.

Preserved Lemons
8-12 fresh lemons
About 1/3 cup kosher or sea salt

Slice half of the lemons in eights. In a mixing bowl, toss the lemons generously with salt. Tightly pack the lemons and salt in a clean, sterilized pint jar. Add the juice of the remaining lemons to the jar. If you don’t have enough lemons and lemon juice to fill the jar, top it off with extra virgin olive oil.

Secure the lid and store in the refrigerator for at least 10 days before using. The lemons will keep, refrigerated, for at least a couple of months.

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One Year Ago – Grilled Strip Steak with Gorgonzola Sauce
Two Year Ago – Linguine with Sundried Tomato Pesto & Roasted Eggplant
Three Years Ago – Fettuccine with Classic Bolognese Sauce
Or Click Here! for a complete list of and links to all the recipes on this blog!

What’s on your spring-has-sprung List? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2012

Everyone is Irish on Saint Patrick’s Day & Guinness Lamb Shanks

Saint Patrick’s Day is just around the corner. Pubs around the world will be filled to capacity and then some. Ireland’s patron Saint will be honored and toasted in sleepy little village pubs in counties Cork and Clare and in cozy saloons in Dublin and Belfast. Everyone is Irish on Saint Patrick’s Day so celebrations and parades will be held in Chicago, Boston and New York as well as small towns across the country. Not to be outdone Irish pubs in Dubai, Hong Kong and Moscow will join in the party. Fiddlers will fiddle, tenors will sing, jigs will be danced and Guinness will be quaffed.

Pubs have been a mainstay of Irish life for centuries. The tradition began in the Middle Ages when humble country cottages offered a pint, a meal and even a bed to weary travelers. Later, simple shops selling groceries and beer evolved to become homey spots to gather and share a pint after a hard day. Short for Public Houses, they were a sharp contrast to the hoity-toity private clubs used by the wealthy. Open to one and all, hard working men and women could always find a cozy home away from home at the village pub.

Irish pubs are steeped in romance and folklore. (But then, so is all of Ireland.) If you envision cozy rooms with low, heavy beamed ceilings and enormous hearths with crackling fires, you’re pretty close to spot on. Irish pubs are warm, welcoming places where everyone knows your name. Or maybe that’s a little bar in Boston.

Spirited conversation and quick wit are the most important ingredients in the pub experience. Election year or not, you can usually count on lively political debate. During Ireland’s long struggle against English occupation and rule, the discussions often took a rebellious turn. Away from prying eyes and ears, pubs were perfect meeting places for dissidents to criticize colonial rule and even plan a few acts of rebellion. The English went so far as to outlaw these strongholds of nationalism and resistance but the independent Irish ignored the edict and pubs continued to flourish.

What could be better than whiling away the hours in a cozy tavern on a rainy afternoon or dull evening? You are sure to find easy, relaxed conversation as friends and strangers alike swap stories, share a joke or exchange a bit of harmless gossip. Simply put and borrowing from Gaelic, pubs are all about craic (pronounced crack) or having a good time in good company.

It is no surprise that Irish pub culture has been exported all over the world. Cozy bars with names like Murphy’s and O’Connell’s can be found in cities and towns from Boston to Bombay. When I lived in Switzerland I frequented Flanagan’s in Geneva’s old town, as well as Molly Malone’s in Prague and Rosie O’Grady’s in Moscow. I even shared a pint with a customer in an Irish pub in Dubai.

Outside the Emerald Isle Irish pubs don’t quite fit the traditional image of a snug little tavern. Jigs are seldom, if ever, danced and tenors rarely sign. Still and all, there is Guinness and Kilkenny on tap and the bartenders have the good looks and charm of the Irish if not the birthright. Friends gather around rustic wooden tables and exchange tall tales, enjoy easy banter and a joke or two. Hundreds or even thousands of miles from the Ireland’s emerald shores, Irish pubs can’t help but inspire craic.

This Saint Paddy’s Day, whether you recreate a pub atmosphere at home or head out for a pint, enjoy the celebration. Sláinte (to your health) and bon appétit!

Guinness Lamb Shanks
What could be more Irish than lamb and Guinness? Have a fun and festive St. Paddy’s Day!
Serves 6

4 ounces slab or thick cut bacon, roughly chopped
Coarse kosher salt and freshly ground pepper
6 lamb* shanks
1 large onion, chopped
3 garlic cloves, minced
1/2 teaspoon dried chili flakes, or to taste
4 stalks celery, cut into 1-inch pieces
4 carrots, peeled and cut into 1-inch pieces
4 parsnips, peeled and cut into 1-inch pieces
2-3 sprigs fresh thyme
1 teaspoon chopped fresh rosemary
1 bay leaf
1 1/2-2 cups Guinness
3-4 cups chicken stock
1-2 tablespoons cider vinegar
Garnish: fresh chopped mint and/or parsley

Preheat the oven to 350 degrees.

Cook the bacon in a heavy casserole over medium-low heat until crisp and brown. Remove the bacon and reserve. Pour off any excess bacon fat, leaving just enough to lightly coat the pan and reserve.

Season the lamb shanks with salt and pepper and, working in batches, brown the lamb over medium-high heat. Add more bacon fat to the pan as needed. If you run out of bacon fat, substitute with a little olive oil. Remove the lamb and add to the reserved bacon.

Reduce the heat to medium. Add the onion, sprinkle with dried chili flakes and sauté until translucent. Add the garlic and sauté an additional 1-2 minutes.

Put the lamb and bacon back into the stew pot. Add the carrot, celery, parsnips, herbs and chicken stock; raise the heat and bring to a simmer. Cover the pot and transfer to the oven. Cook at 350 degrees for 2- 2 1/2 hours or until the vegetables and lamb are tender. Add more beer and/or stock if needed.

Carefully transfer the shanks and vegetables to a deep serving platter and cover. You want a nice rich sauce and may or may not need to bring it to a boil over high heat to reduce. Whisk in the vinegar. Ladle the sauce over the lamb shanks, garnish with chopped mint and parsley and serve.

*If you’re not a lamb fan, substitute beef chuck and make a stew.

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One Year Ago – Creole Shrimp with Cheesy Grits
Two Year Ago – White Bean Dip
Three Years Ago – Warm Chocolate Pudding
Or Click Here! for a complete list of and links to all the recipes on this blog!

Who will toast and celebrate on International Women’s Day? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2012

Eighty-Five & Mediterranean Seafood Stew

Today is my father’s birthday. He is eighty-five … yes, 85.
Most years, Dad’s birthday gets overshadowed by the hoopla of Christmas, New Year’s and the start of the ski season. There’s only one thing worse than finding a birthday gift two days after Christmas. That’s having your birthday two days after Christmas. But eighty-five is an impressive milestone and deserves at least a bit of attention.
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My dad is a very special guy. Yes, I know that most kids brag about their fathers but mine is truly remarkable. Without a doubt, Dad is the peoplest people person I know. He’s never met a stranger he didn’t like. And he meets people everywhere! He’ll help you pass the time in that long line at the deli counter on a busy summer weekend or drive away the boredom on a plane ride from here to there. He’ll tell you a story and listen to yours over a long, leisurely dinner. Completely genuine, Dad always has at least a few words, more often several, for everyone. It’s more than simple charm; he is energized by his friends, family and the innocent bystanders who cross his path. Dad doesn’t pretend to be interested in your story; he truly is interested in what you have to say.

And Dad loves to talk. He has a story for every rhyme, reason and season. He can remember the names and idiosyncrasies of every one of his childhood pals. He knows who had a pain-in-the-neck little brother and who had a gorgeous sister. Dad’s got a passel of stories about sailing on the Cape and skiing in Vermont and New Hampshire. He’s got tales about college in Boston and road trips to and from Kansas. How and why he ended up in Kansas is another story and closely related to having too much fun in Boston.

His grandfather holds a special place in his life and heart and Dad is delighted to share their adventures. Grandpa Nye was a contractor and built a lot of little houses in their hometown of Brockton, Massachusetts. He drove a big, old Buick and loved to take his onlygrandson with him when he made his rounds. Dad got his first business less ons from Grandpa Nye. Over the years he picked up a lot more from his father, various bosses, employees and customers. He is only too happy to share what he learned from any and all of them.

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Even better, he can tell you all about the day he met my mother, down to the very last detail.

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When I was a teenager, Dad amazed, horrified and embarrassed me. I couldn’t begin tounderstand how he could just jump in and start a conversation … with a stranger no less. In all honesty, I think I was more or less horrified and embarrassed by any and everything he did. Don’t forget, I was a teenager. Luckily, I eventually got over myself and came to admire and even emulate his cheery chattiness. A master storyteller and a decent listener, he made it look easy.

If you’re one of those shy fellows, believe me, with a little practice it is easy. And well worth it. Everyone has a story. Most would like nothing better than to share it. All you need to do is ask a simple question or two, pay attention and ask a few more. True, some stories are more interesting than others but all are worth a listen.

Sometimes I’ll catch myself making small talk with a stranger and can’t help but smile. And give Dad a silent word of thanks. Following his example, I’ve met a lot of strangers over the years. Happily, some have become dear friends.

Happy Birthday Dad and bon appétit!

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Mediterranean Seafood Stew
Birthday celebration or not, this seafood stew is the perfect centerpiece for a festive winter feast. Enjoy!
Serves 8-10
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Extra virgin olive oil
1 medium onion, diced
1 carrot, diced
1 stalk celery, diced
Pinch or to taste chili pepper flakes
1/2 teaspoon herbs de Provence
Kosher salt and freshly ground pepper to taste
2 garlic cloves, minced
1-2 teaspoons anchovy paste
1/2 cup dry white wine
2 cups canned crushed tomatoes
3/4-1 cup shrimp, fish or chicken stock
1-2 tablespoons capers, drained
10-12 Sicilian or other large green olives, pitted and roughly chopped
1 pound scrod or other firm white fish, cut into chunks
1 pound shrimp, peeled and de-veined
1 pound bay scallops
Finely chopped, fresh basil

Heat a little olive oil in a large, deep skillet over medium heat. Add the onion, carrot, celery, chili pepper and herbs to the skillet and season with salt and pepper. Cook the vegetables, stirring frequently, until the onion is translucent, about 5 minutes. Add the garlic and anchovy paste and cook for another minute. Add the wine and bring to a boil. Stir in the tomatoes, stock, capers and olives. Reduce the heat to low and simmer, uncovered, stirring occasionally, for 10-15 minutes.

Raise the heat to medium-high, add the scrod, return to a simmer and cook for 2-3 minutes. Stir in the shrimp and scallops, return to a simmer and continue to cook, stirring once or twice, until all the fish is cooked through, about 5 minutes. The scrod and scallops will be opaque and the shrimp will be pink.

Sprinkle with chopped basil and serve immediately with warm chunks of sourdough bread.

You can make the sauce in advance. Cool to room temperature, cover and store in the refrigerator. When you’re ready to continue, bring the sauce to a simmer and complete the recipe.

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One Year Ago – Beef Tenderloin with Red Wine Mushroom Sauce
Two Years Ago – Potato, Leek & Kale Soup
Three Years Ago – Salmon & Lentils
Or Click Here!  for a complete list of and links to all the recipes on this blog!

What’s your favorite birthday dinner? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on theSign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new stories and recipes.

Want more? Feel free to visit my photoblog Susan Nye 365 or click here for more recipes and magazine articles or here to watch me cook!I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good.

© Susan W. Nye, 2011

Holiday Feasting & Braised Lamb with Artichokes and Mushrooms & Creamy Polenta

No, a hurricane is not tearing up the coast. A nor’easter is not bearing down. The current whirlwind of frenzied activity is nothing more (and nothing less) than our final preparations for Christmas. Not only is the big guy coming to town but friends and family will be dropping by as well. Our halls are decked, the stocking are hung and you can’t find a double-A battery or heavy-duty extension cord for miles. What’s more, the larder is filled to overflowing.

What wonderful dishes will be on your holiday table? Will you do your best to keep it simple or put on an extravagant Christmas spread? One that puts Martha to shame. How about traditions? Is your great-grandmother’s famous goose on the menu? What about that infamous green bean casserole? If you’re like me you like to switch it up every so often.

Long before I was born, long before my parents were born, the Nye’s served turkey for Christmas dinner. It was Tradition with a capital T. Maybe that’s why I can still remember my mother announcing that she would no longer cook turkey for Christmas. We were just finishing up Thanksgiving dinner. She’d anticipated dissent and waited until everyone was full and happy. The room got quiet, forks full of apple pie stopped in mid-air but Mom plunged ahead. She was brilliant. With great enthusiasm, she shared her plan to cook the biggest, most beautiful rib roast she could find for Christmas. She cheerfully mentioned Mr. McIntyre, the local butcher extraordinaire. She touted the joys of a traditional English feast. Her pitch was so good I began to wonder if she was going to invite Tiny Tim and the rest of the Cratchit family to join us. With her inimitable charm and beautiful smile, she made it clear that this was no proposal and not up for debate.

Even if her decision was unilateral, that Christmas dinner was delicious and enjoyed by all. It also ushered in a new era for our family’s feast. Since then the only constant to our Christmas dinners is that they continue to change. Not necessarily every year but just often enough to keep us from getting set in our ways.

Don’t get me wrong. I’m all for tradition. My tree is decorated. My stocking is hung. However, a surprise or two is a great way to liven up your holiday table. Nervous? Don’t be. You may face a short-term insurrection when you announce that (after countless decades) you’re not getting up at 4 a.m. to put a turkey in the oven. Don’t worry; any grumbling will stop as soon as everyone takes their first bite of your delicious feast.

Whatever you serve, your holiday meals should be as easy as they are delicious. As far as I’m concerned, Mom was right. (Isn’t she always!?!) Turkey with all the trimmings seems more than a bit nuts with so much going on. Instead try a simple beef tenderloin or roasted salmon filet. It will be as delicious as it is easy. Then again, maybe you’ve got lots of people coming and going, a cousin who’s always late and no idea when everyone will sit down to dinner. If that’s the case, slow cook stews and braises are a great solution.

Whether you stick to the tried and true or experiment with new dishes, I wish you a warm and wonderful holiday and,

Bon appétit!

Braised Lamb with Artichokes and Mushrooms and Creamy Polenta
Everyone coming to your house for the holidays? No need to stress and worry over dinner. Let the lamb bubble in the oven while you enjoy a relaxing evening and each other’s company!
Serves 6

About 3 pounds boneless leg of lamb, trimmed
Kosher salt and freshly ground pepper
Olive oil
2 medium carrots, diced
2 stalks celery, diced
1 medium onion, diced
4 cloves garlic, minced
1 cup dry red wine
1 cup canned crushed tomatoes
3 cups chicken stock
2 teaspoons fresh thyme
2 teaspoons chopped, fresh rosemary
1 bay leaf
12 ounces mushrooms, sliced
12 frozen artichoke hearts
Chopped parsley
Creamy Polenta (recipe follows)

Preheat theoven to 350 degrees.

Season the lamb with salt and pepper. Heat a little olive oil in a large casserole or Dutch-oven over medium-high heat. Brown the lamb on both sides, about 5 minutes per side. Remove and reserve.

Add a little more olive oil to the pot if necessary; add the carrots, celery and onion and sauté until the onions start to become translucent, about 10 minutes. Add the garlic and sauté 1-2 minutes more. Add the red wine, tomatoes, chicken stock and herbs and bring to a simmer.

Return the lamb to the pot, bring to a simmer, cover and transfer to the oven. Cook, turning the lamb 2 or 3 times, for 1 hour.

Sauté the mushrooms in a little olive oil over medium-high heat until lightly browned, about 5 minutes. Add the mushrooms and artichoke hearts to the lamb. Continue cooking until the lamb is very tender; an additional 30-45 minutes. If dinner is delayed for any reason, it’s okay to turn down the heat and let it simmer a little longer.

Remove the lamb from the casserole and cut across the grain in thick slices. Serve with a dollop of Creamy Polenta, a spoonful of vegetables and sauce and a sprinkle of parsley.

The lamb can be made a few days ahead. Cook for 1 hour, add the mushrooms but not the artichokes and cook for 15-20 minutes more. Cool to room temperature and then refrigerate. To reheat, bring to a simmer on top of the stove, add the artichokes and transfer to a 350 degree oven. Cook for about 30 minutes or until piping hot.

Creamy Polenta
6 Servings

1 cup instant polenta or grits
2 tablespoons unsalted butter
1/4 cup cream
1 ounce grated Pecorino Romano
1 ounce grated Parmigiano-Reggiano cheese
Kosher salt and freshly ground pepper

Make the polenta according to package directions. When the polenta is smooth and creamy, add the butter, cream, grated cheeses and salt and pepper to taste. Stir until the butter and cheeses are melted and well combined. Serve immediately.

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One Year Ago – Mixed Greens with Roasted Grapes
Two Years Ago – Savory Bread Pudding
Three Years Ago – Triple Chocolate Parfait
Or Click Here! for a complete list of and links to all the recipes on this blog!

What are you serving at your holiday party? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new stories and recipes.

Want more? Feel free to visit my photoblog Susan Nye 365 or click here for more recipes and magazine articles or here to watch me cook!I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good.

© Susan W. Nye, 2011

Singing Praises for Stews & Braises & Carbonnade á la Flamande – Beer Braised Beef & Onions

It’s taken a while for summer to throw in the towel and call it quits. Except for the more-than-too-much rain, the warm weather has been great. But of course it had to end. After wondering if the leaves would ever change, a few cold nights have turned the hills from green to crimson and gold. The first frost has come and gone and there will be many more before the first snow flies. It looks like it may finally be time to put away the shorts and t-shirts until next summer.

And for foodies, chilly nights can only mean one thing. It’s time to find your favorite stew pot, casserole or Dutch oven and whip up some warm and cozy comfort food. Who doesn’t love a homey dinner of low-and-slow cooked goodness?

Whether it’s beef that’s braising or chicken stewing, these one-pot wonders are perfect for overworked, multitasking mavens. Once dinner is in the oven you’ll have plenty of time to take care of any one of the countless tasks that fill your days (and nights.) While the pot bubbles you can you finish the laundry, answer emails and make or take one last phone call. If you like, double the recipe and cross another dinner off your to-do list later in the week.

Braises and stews are also great for entertaining. As much as we all love a summer cookout, there’s always a last minute juggle and mad dash to make sure everyone is well-fed and happy. Let’s face it; getting dinner on and off the grill can be a bit of an adventure when you’ve got a big, hungry crowd to feed. Half your guests want their steaks rare and the other half medium. And there’s always one odd duck who insists you cook it until it’s almost cinders and tough as shoe leather.

Happily, there are no special orders to worry about when you are serving, Nana’s Yankee Pot Roast, coq au vin or a vegetarian tagine. Unless of course, you mixed up your guest lists and invited your vegetarian cousin for pot roast or carnivorous neighbor for veggie stew. But that’s a whole ‘nother mess to figure out.

While dinner gently bubbles in the oven, you can have fun at your own dinner party. Gather around the fire for a chat or pile in front of the television to watch the game. Or maybe a little bit both. With little or no last minute rush and bother, you can relax and enjoy your guests. It’s great not to worry about the game going into overtime or a late arrival ruining dinner. Just turn the oven way down and add a touch more cooking liquid (beer for today’s recipe) to the pot if needed. Your beautiful braise or stew can almost always wait until that last touchdown has been scored or a late guest breezes in.

Make no mistake; comfort food doesn’t have to be ordinary or timid. As much as everyone loves your old fashioned chicken and dumplings, it’s fun to flex your culinary muscles. You can find inspiration in every corner of the globe. Why not fill your kitchen with the warmth and spice of a Belgian, Moroccan or Indian feast?

Celebrate the change of seasons by tracking down your favorite tried and true recipes or experimenting with a new one. Enjoy a relaxing evening with friends and family and bon appétit!

Carbonnade á la Flamande – Beer Braised Beef & Onions
Relax with your guests while traditional Belgian comfort food simmers in the oven. This dish is even better made a day or two ahead. Enjoy!
Serves 8-10

4 ounces thick cut bacon, chopped*
About 5 pounds boneless chuck or London broil, about 2-inches thick
Kosher salt and freshly ground pepper
3-4 large onions, cut in half and then into 1/4-inch wedges
2 carrots, finely chopped
2 stalks celery, finely chopped
1/2 teaspoon ground allspice
4 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon brown sugar
2 tablespoons balsamic vinegar
3-4 cups beer
1-2 cups chicken stock
3-4 sprigs fresh thyme or 1 teaspoon dried
2 bay leaves

Cook the bacon in a heavy casserole over medium heat until crisp. Remove the bacon and reserve. Pour off all but 1-2 tablespoons of bacon fat and reserve.

Season the beef with salt and pepper. Raise the heat to medium-high and brown the beef, 3-5 minutes per side. Remove the beef and reserve.

Add a little more bacon fat to the pot if necessary. Add the onions, carrots and celery. Season with allspice, salt and pepper and toss to combine. Reduce the heat to medium and cook the vegetables, stirring occasionally, until the onions are lightly browned, about 20 minutes. Stir in the garlic, mustard, sugar and vinegar and cook for 5 minutes more.

Preheat the oven to 325 degrees.

Add 3 cups of beer, 1 cup of chicken stock and the thyme and bay leaves to the onions. Raise the heat to medium-high and bring to a boil. Return the beef and bacon to the pot and bring to a simmer. The beef should be completely submerged in the liquid, add more beer and/or stock it’s not.

Cover and transfer the pot to the oven. Turning the meat once or twice, cook at 325 degrees until the meat is very tender, 2-2 1/2 hours. Add more beer and/or chicken stock if necessary.

Transfer the beef to a cutting board and let it sit, loosely covered, for 20 minutes. Skim the excess fat from the sauce and discard the thyme twigs and bay leaves. Return the pot to the oven to keep the onions and sauce warm. Slice the beef and serve with onions and sauce.

* If you like, you can skip the bacon. Sear the beef and sauté vegetables in a little olive oil.

You can make this dish in advance (up to 3 days). Cool to room temperature, skim the excess fat and store covered in the refrigerator. Bring the pot to a simmer over medium heat and then transfer to a 325 degree oven for 30 minutes or until the sauce is bubbling and the beef is warmed through.

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One Year Ago – Braised Beef Bourguignon
Two Years Ago – Pumpkin Cupcakes
Three Years Ago – Roasted Butternut Squash Soup

Do you have a favorite stew or braise recipe? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new stories and recipes.

Want more? Feel free to visit my photoblog Susan Nye 365 or click here for more recipes and magazine articles or here to watch me cook!I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good.

© Susan W. Nye, 2011

Braise the Beef and Pass the Smashed Potatoes

By golly Miss Molly … could it get any colder? It was -20 … that’s -20 Fahrenheit not Celsius … this morning when I checked the thermometer at 8 a.m.

Why not fight the cold by filing your house with the warm and wonderful aroma of beef braising with red wine, herbs, spices and lots more? Please, don’t skimp on time! Let the beef braise slowly until its fork tender and you’ll enjoy a delicious, comforting meal on the coldest night of the year.

Need a little inspiration? A few ideas? Here goes!

What could be better than an ode to Julia with Braised Beef Bourguignon. I like to serve it with my favorite Smashed Potatoes.

Maybe you want to pretend you are south of the border with Tex-Mex Braised Beef, Black Beans & Fresh Corn.

Or turn to a classic one pot meal with Beef Braised in Red Wine with veggies and potatoes.

And top it off with Apple Bread Pudding.

Enjoy and bon appétit!

What’s your favorite cold weather dishes? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for more seasonal menus! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2011

Frugal Yankees & Braised Beef Bourguignon

New England attracts a lot of attention in the fall. Our gorgeous landscapes, culture, cuisine and a few of our interesting oddities are frequently in the news during this golden season. Tourists come from near and far to peep at our leaves. Journalists come poking around asking questions about pot roast, baked beans and Indian pudding. At some point or other, we are usually asked about our chilly demeanor and inclination towards thrift.

New Englanders have been described in many ways but fun-loving, madcap or joker isn’t generally on the list. Accusations of slap-stick antics or endless outpourings of gregarious goodwill are rare, maybe unheard of. I prefer to think of us as a tad reserved rather than aloof. It’s just not our nature to gush.

When it comes to our reputation for frugality, let’s face it, it’s probably well deserved. Heck, many of us admit it with pride. Every fall I see how long I can stand it until I finally turn the heat on. I put on a sweater, then a heavier sweater and ignore the cold, until finally, I have no choice. Eventually only a coat, mittens and hat could keep me from shivering while tapping away at the keyboard. That’s when I finally breakdown and fire up the furnace.

Even those who consider their thrifty ways a virtue must admit that from time to time the penny-pinching can be frustrating, infuriating, even downright irritating. That’s when we take a deep breath, throw caution to the wind and splurge. Storm windows, a new parka, a case of antifreeze, you name it, we’re the last of the big spenders.

But quite frankly, who can blame us. Look at our roots. New England was first settled by a bunch of no nonsense Puritans. No dancing, no singing, no fickle flights of fancy. To make matters worse, our ancestors settled in a pretty inhospitable region. New England is renowned for its rocky soil and short growing season. Our Pilgrim forefathers and foremothers had to be frugal. There was no supermarket down the road and no credit cards to max out … just a long cold stretch between the fall harvest and spring’s first, tender shoots.

Whenever my mother chose to be particularly frugal she proudly and cheerfully blamed it on her Scotch grandmother. Nana Grant grew up on a farm in Nova Scotia. I’m guessing that farm life taught her more than a thing or two about making due, going without and stretching just about everything. It could be getting one more meal out of that chicken or one more winter out of that coat. Following her grandmother’s example, Mom turned leftover pot roast into beef stroganoff with a little sour cream and a lot of noodles. When it looked like another meal could not be scavenged from the Thanksgiving turkey, she found just enough for hash or tetrazzini.

My great-grandmother and mother are hardly alone. I sometimes suspect that we New Englanders grudgingly put up with a meal’s first go-round in anticipation of the next day’s feast. From the after-Thanksgiving turkey sandwiches to the reheated beef stew, we adore our leftovers. Could it be the virtuous feeling we get from leaving nothing to waste? Or heaven forbid; it’s possible, just possible that we didn’t let the stew simmer long enough on the first go-round!

Bon appétit!

Braised Beef Bourguignon
A warm and comforting meal on a crisp fall evening. Don’t skimp on time, let the beef braise slowly until its fork tender for a delicious dinner the first go-round. (It’s also wonderful for leftovers!) Enjoy!
Serves 6-8

4 ounces thick-cut bacon, roughly chopped
3 pounds thick-cut London broil
1 large onion, peeled and chopped
4 carrots, peeled and chopped
4 stalks of celery, chopped
1 teaspoon herbs de Provence
1/4 teaspoon or to taste chili pepper flakes
Kosher salt and freshly ground pepper
3 garlic cloves, minced
1 tablespoon Dijon mustard
3-4 cups dry red wine
3-4 cups beef broth
1 bay leaf
1 pound mushrooms, sliced
1 pound frozen pearl onions
1/2 cup sour cream
1/4 cup cognac (optional)
Garnish: fresh chopped parsley

1. Preheat the oven to 350 degrees.
2. Cook the bacon in a heavy casserole over medium heat until crisp and brown. Remove the bacon and reserve. Pour off all but 1-2 tablespoons of bacon fat and reserve.
3. Raise the heat to medium-high and brown the beef heat 3-5 minutes per side. Remove the beef and reserve.
4. Reduce heat to medium. Add 1-2 tablespoons of bacon fat to the pot (if you run out of bacon fat, substitute with a little olive oil); add the onion, carrot and celery; sprinkle with herbs de Provence and chili pepper flakes, season with salt and pepper and sauté until the onion is translucent. Add the garlic and sauté 1-2 minutes more.
5. Add the wine and mustard and stir to combine. Stir in the stock and add the bay leaf. Return the beef and bacon to the pot. Bring to a boil, cover the pot, transfer to the oven and cook at 350 degrees for 2 hours.
6. While the beef is braising, sauté the mushrooms in a little olive oil over medium heat until lightly browned and reserve.
7. Put the sour cream in a small bowl. A few spoonfuls at a time, whisk 1/2-1 cup of the hot braising liquid to the sour cream. Add the mushrooms, pearl onions, sour cream and cognac to the pot and stir to combine. Check for seasoning; add salt and pepper to taste. Return the pot to the oven and continue cooking, covered, until the beef is very tender, about 1 hour. If the dish gets too dry, add more wine and/or stock. Remove the meat from the pot and cut across the grain in thick slices. Arrange on a large, deep platter, top with the vegetables and sauce, garnish with parsley and serve.

This dish can be made a few days ahead. Cool to room temperature and then refrigerate. To reheat, bring to a simmer on top of the stove, transfer to a 350 degree oven and cook for about 30 minutes or until piping hot.

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One Year Ago – Pumpkin-Chocolate Chip Cupcakes
Two Years Ago – Roasted Butternut Squash Soup

Are you a Frugal Yankee? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Feel free to visit Susan Nye 365, my photoblog, or my other, cleverly named blog, Susan Nye’s Other Blog. You can find more than 200 recipes, links to magazine articles and lots more on my website . I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2010

Foliage Season – Time to Gather Around the Table & Tex-Mex Braised Beef

Last week I was puttering around my kitchen and it dawned on me that fall is the perfect time to entertain. This epiphany happened as I prepping and getting ready for one of my Eat Well-Do Good dinners. All in all, it was a delightful afternoon. A cool breeze was stirring the kitchen curtains. The foliage outside my window was taking on a decidedly golden hue. And I was happily chopping up a butternut squash to roast with a little bit of olive oil and balsamic vinegar.

I figured there must be at least a dozen good reasons to cook and entertain in the fall. Here are my top three:

One:
During the summer, my kitchen can (and frequently does) start to feel like an inferno by 11 a.m. Fall is a welcome respite. Even on a gorgeous, Indian summer day, my kitchen is a comfortable and cozy place to spend the afternoon. Instead of hot and cranky, I am cool, calm and relaxed when my first guest rings the bell.

When the weather cools down we all look forward to soups and slow cooked stews. With a little bit of upfront effort you can cook up a delicious dinner of marvelous comfort food. While dinner bubbles, you can relax and enjoy your guests. There is little or no last minute rushing around with grills to light, fires to tend or lots of different serving dishes to sort out. When the time is right, pull out your ladle and serve up a tasty one pot meal.

Two:
There are wonderful fall vegetables at the farmer’s market, farm stand and supermarket. I love leafy greens and you can find them in abundance. Lovely bouquets of chard and mustard greens and heads of escarole, chicory and radicchio are all in season. These leafy greens are great sautéed in a little olive oil with a hint of garlic, spicy pepper flakes and a splash of lemon juice.

Another favorite, newly harvested winter squash are in the market. Beautiful blue Hubbards and tasty butternuts are piled high. Squash is great in soups, risotto and stews. And don’t forget all the fun and funky gourds and pumpkins. They make wonderful decorations for your table and front stoop.

Not to forget, for at least for a week or two more, many of our favorite summer treats are still available. Instead of a simple ear of corn on the cob, think about adding kernels to a yummy chowder, chili or stew. Roasting is a wonderful way to enjoy the last of the fresh, local green beans and zucchini.

Three:
After a busy summer, we are all getting back to normal. Or as normal as some of us get. Since many friends and neighbors have been away enjoying a special summer vacation, it’s fun to reconnect. With suitcases emptied and back in the attic, it’s time to share stories of trips, travels and adventures.

On the other hand, we all know at least a handful of snowbirds. To avoid the cold New England ice, snow and wind, these fair-weather friends and family members head south for the winter. It’s time to grab them for one last meal before they fly south until May.

As for me, with lots of family and friends coming and going, summer on Pleasant Lake is a fantastic time of year. However, as wonderful as summer is, I have to admit there are many summer days and nights when hectic is the ultimate understatement. Fall is calmer, quieter and a lot less frantic. I’m delighted to share a more relaxed me with friends around my table.

I hope that you are enjoying fall and will think about inviting a few friends around your table soon.

Bon appétit!

Tex-Mex Braised Beef, Black Beans & Fresh Corn
Serves 8-10

Olive oil
3 onions, chopped
1-2 tablespoons (or to taste) minced jalapeno pepper
2 tablespoons (or to taste) chili powder
2 teaspoons ground cumin
2 teaspoons (or to taste) cayenne pepper
1 teaspoon ground cinnamon
1/4 teaspoon (or to taste) crushed chipotle chili flakes
Kosher salt and freshly ground pepper to taste
4 cloves garlic, minced
1 tablespoon brown sugar
1 ounce (1 square) unsweetened chocolate
3 pounds London broil, cut about 2 inches thick
2 cans (28 ounces) crushed tomato
1 cup dry red wine
1 teaspoon dried oregano
1 bay leaf
1/2 cup sour cream
3 (15-16 ounce) cans black beans (about 4 cups), rinsed and drained
4 cups fresh corn kernels (about 8 ears) (it’s okay to use frozen corn when fresh is not available)
Garnish: fresh chopped cilantro

1. Heat a little olive oil in a large, heavy casserole over medium-high heat. Add the onions, jalapeno pepper and spices; cook, stirring often, until the onions soften, about 8 minutes. Add the garlic and cook 1 minute more. Add the tomatoes, bay leaf, oregano, brown sugar and chocolate to the pot. Stir well and bring to a boil. Reduce heat to low and simmer, stirring occasionally, while you brown the beef.
2. Preheat the oven to 350 degrees.
3. Pat the beef dry and sprinkle with salt and pepper. Heat a little olive oil in a large skillet over medium high heat; add the beef and brown well on both sides, about 5 minutes per side.
4. Transfer the beef to the casserole with the sauce. Add the red wine to the skillet and deglaze by bringing to a boil and scraping up the brown bits for about 1 minute. Add the wine to the casserole and simmer uncovered for 5 minutes.
5. Cover the casserole and transfer to the oven. Cook, turning the beef once or twice, for 1 hour.
6. Put the sour cream in a small bowl. A few spoonfuls at a time, whisk about 1 cup of the sauce into the sour cream and then add back to the casserole. Add the beans to the casserole. Return to the oven and cook for 1-1 1/2 hours more, until the beef is very tender.
7. Remove the meat from the casserole. Stir in the corn kernels and return the casserole to the oven while you slice the beef. Cut the beef across the grain in thick slices and arrange in a deep serving platter or individual bowls, top with beans and corn, garnish with cilantro and serve.

This dish can be made 2 or 3 days ahead. Bring to a simmer on top of the stove and then transfer to a 350 degree oven and heat until warmed through.

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One Year Ago – Spicy Chicken Stew
Two Years Ago – Chicken Chili

Do you like to entertain in the fall? Tell me about it.I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Feel free to visit my other, cleverly named blog, Susan Nye’s Other Blog, or website www.susannye.com. You can find more than 200 recipes, links to magazine articles and lots more. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2010

Celebrate the Season & Braised Beef with Root Vegetables

Halloween is but a distant memory; Thanksgiving and Black Friday have come and gone. We are now in the long stretch to New Year’s Day. Long stretch my eye; it is just a blink away. I always say that getting ready for Thanksgiving dinner (and eating it) is a marathon not a sprint. Well, getting through December isn’t a sprint and it isn’t a marathon; it’s more like a triathlon. Change that, it’s more like a pentathlon or an obstacle course or a three ring circus. Or maybe all of the above.

The holidays are a wonderful excuse for a party but pulling it off can be a challenge. As I a nurse a tryptophan hangover and sip a very strong caffè latte, I realize that now is as good a time as any to offer a few hints to help you survive kitchen craziness and enjoy your own party.

December is a great time to celebrate the spirit of the season. Enjoy some laughs, share old memories with family and friends and make some new ones. To cut down on party-induced stress, start with the knowledge and confidence that it is YOUR party and it is YOUR kitchen. There are no rules, no dos, no don’ts (unless you make them).You call the shots.

If your signature beef tenderloin or lobster pie isn’t in the budget this year, don’t despair, don’t cancel the party or spend money you don’t have.  Change the menu. A beautiful seafood stew or braised beef is a comforting substitute and easier on the pocketbook. Make it with love, serve it with a smile and your guests will embrace the change.

The colorful and endearing Julia Child is frequently quoted and just as often misquoted. She was fun, funny and gave America the confidence to give classic French cooking a whirl. In spite of all that, you should feel free to ignore one of her more famous lines, “You’re alone in the kitchen.”  When one of your guests offers to bring an appetizer or dessert, don’t be a stoic. It is more than okay to breathe a sigh of relief and gratefully accept. It’s also okay to invite friends into the kitchen to help stir a pot, toss a salad and open a bottle of wine. Or just keep you company and share a laugh while you bustle about with last minute preparations.

Most important, take a lesson from Santa, make a list and check it twice. If you are like me, you’ve had those times when you made too many trips to the store. First you realize that you forgot the olives. Then you run out of milk. Just when you think you’ve made your last trip, you discover you’re out of cinnamon.  With all you you’ve got to do and all you have on your mind, your life will be easier if you invest a little time in a plan. And write it down.

The shopping list is just the start. The devil is in the details and I am hopeless without my to-do list. The phone rings, I get distracted and forget to set the table or wash the lettuce. The party starts  and it doesn’t take long to get caught up in the frivolity and oops … forget to put on the rice or chop the parsley. For years I covered my kitchen cupboards with post-it note reminders. Now I make one long list and take immeasurable satisfaction in crossing off each and every item.

And finally, I put several years of yoga classes to good use. (Thank you Cathy Zoeller!) If I start to feel frazzled or stressed, I simply take a couple of deep breaths. And then a couple more. It has almost become a ritual. In the last few minutes before the door bell starts to ring, I put my hand on my belly and breathe deep. And then smile … ready to celebrate!

Enjoy the holiday season!

Bon appétit!

Braised Beef with Root Vegetables

Fill the house with the warm and wonderful aroma of beef and vegetables braising in red wine. Comforting on a cold night, it is a great dish for a party. Enjoy your guests while dinner bubbles in the oven.
Serves 8

4 ounces slab or thick cut bacon, roughly chopped
3 – 3 1/2 pounds thick cut London broil
Flour for dusting the beef
1 medium onion, peeled and chopped
3-4 carrots, peeled and chopped
3-4 parsnips, peeled and chopped
3-4 stalks celery, chopped
2 teaspoons dried herbs de Provence
1/2 teaspoon dried chili flakes or to taste
3 cloves garlic, minced
2 tablespoons cognac
3 cups dry red wine
2 cups homemade or low-sodium store-bought beef stock
2 cups crushed tomatoes
1 bay leaf
1 pound potatoes, halved or quartered
Kosher salt and freshly ground pepper
Garnish:  fresh chopped parsley

1. Preheat oven to 350 degrees.
2. Cook the bacon in a heavy casserole over medium-low heat until crisp and brown. Remove the bacon and reserve. Pour off all but 1 tablespoon of bacon fat and reserve.
3. Meanwhile, combine a little flour with salt and pepper. Dust both sides of the beef evenly with the seasoned flour and shake off any excess. Brown over medium-high heat for 3-5 minutes per side. Remove the beef and add to the reserved bacon.
4. Reduce heat to medium. Add a little more bacon fat to the pot (if you run out of bacon fat, substitute with a little olive oil); add the onion, carrot, celery and garlic. Sprinkle with herbs de Provence and chili flakes and season with salt and pepper. Sauté, stirring frequently, until the onion is translucent. Add the cognac and cook 1-2 minutes more.
5. Put the beef and bacon back into the stew pot. Add the potatoes, wine, stock, tomatoes and bay leaf. Bring to a boil, cover the pot and transfer to the oven. Cook at 350 degrees for about 2 1/2 hours or until the beef and vegetables are tender. If the stew gets too dry, add more wine and/or stock. Remove the beef from the casserole and cut across the grain in thick slices. Garnish with parsley, serve with the vegetables and sauce.

This dish can be made 2 or 3 days ahead. To reheat, bring to a simmer on top of the stove and then transfer to a 350 degree oven and cook until the meat and vegetables are warmed through.

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One Year Ago – Macadamia Nut Shortbread

What’s your favorite way to spend a cold, rainy day? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Feel free to visit my photoblog, Susan Nye 365 or my cleverly named other blog, Susan Nye’s Other Blog, or website www.susannye.com. You can find more than 200 recipes, links to magazine articles and lots more. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2011

©Susan W. Nye, 2009

Shine on, Shine on Harvest Moon & Spicy Chicken Stew

I am hurriedly clacking away on my keyboard, anxious to finish up and head outdoors. After a summer of too many rainy days, lots of chilly weather and mildew, we have been blessed with a glorious Indian summer. The weather is perfect for walking or hiking, biking or kayaking or just sitting, reading and soaking up the sunshine.

Uhhh ohhhh … will I somehow put a jinx on all this great weather if I sing its praises. I certainly hope not! In a few short days the Harvest Moon will light up the night sky. I can’t think of a better way to celebrate autumn than a Harvest Moon party.

Why not bring your friends and family together for one last outdoor fling. It won’t be long before a long summer evening on the deck or beach is a faint, but happy, memory. The days are already getting shorter and some nights have not just been cool, they’ve been downright chilly. If you bundle up there is still time to give the beach chairs and the picnic table one last go before putting them away for the season.

Spending a crisp fall evening outdoors adds a few complications that you might not find in the summer, especially if you are heading out to the beach or a park. Here are a few hints to help make the evening memorable … in a positive way.

When it comes to menu, something comfy and cozy is great on a fall evening. Don’t fuss with lots of different dishes when you can relax and enjoy your party with a simple one-pot supper. A big pot of chili, a hearty stew or a nice thick soup is the perfect solution. And dessert? That’s easy, what else but s’mores. All you need to serve the meal are big soup mugs, spoons and of course sticks for the marshmallows.

Don’t forget to bring along a big, empty box or bin and a few trash bags. Dusk turns to dark early. A large box is perfect for stacking dirty dishes and getting them off the beach and into the car quickly. Don’t leave this chore until you are ready to leave. Even with a full moon, no one likes to tidy up in the dark. Speaking of tidying up in the dark, don’t forget to bring a flashlight or two or three. Again, even with the light of the moon shoes can be lost and toes can be stubbed.

When it comes to dress code; forget about high fashion and glam. Think layers and dress warmly. You might want to start out in shorts and a t-shirt but odds are you’ll need to add a layer or two as the evening progresses. It might feel balmy as you are packing up the car to head out but the temperature plummets as soon as the sun goes down. A heavy sweater or a toasty fleece will come in handy and if you’re like me, you might even bring along a hat and gloves.

You don’t need Frankie, Annette or Gidget for music or a little nostalgia. Invite a guitar player or two and build a fire. What could be cozier? And if you don’t want to deal with a big bon fire? Well, now is as good a time as any to try out a new portable fire pit. Whatever you do, check with the fire department for permits!

As the evening progresses and cools down, gather around the fire to toast marshmallows and howl at the moon. (Which reminds me, don’t wear that new posh jacket unless you want it to smell like wood smoke.) Have a wonderful evening with friends and family under the harvest moon.

Bon appétit!

Spicy Chicken Stew with Vegetables and Chick Peas
Bring the stew to a simmer at home. When you are ready to go, wrap the pot in old beach towels and carefully slide it into a cooler. It will stay nice and hot until you are ready to enjoy!
Serves 12

1 large onion, chopped
2 leeks, white and light green parts only, chopped
5 stalks celery, chopped
1/2 pound butternut squash, peeled, seeded and cut in small cubes
5 carrots, chopped
4 cloves garlic, minced
1-2 tablespoons curry powder or to taste
1 teaspoon cumin
Pinch chili pepper
1 teaspoon dried thyme
1 cup dry white wine
3-4 pounds boneless chicken breasts
4 – 8 cups chicken stock
28 to 32 ounce can crushed tomatoes
3 (15 ounce) cans chick peas, drained and rinsed
12-16 ounces baby spinach
Olive oil
Kosher salt and freshly ground pepper, to taste
Garnish: chopped fresh cilantro

Heat a little olive oil in a large heavy soup pot; add the onion, leek, celery, carrots and squash. Cook over low heat for 10-15 minutes, stirring occasionally. Add the garlic, curry, cumin, chili pepper, thyme, salt and pepper and cook 5 minutes more.

Add the chicken, white wine, 4 cups stock and tomatoes to the pot. Raise the heat and bring to a boil. Reduce heat and simmer until the chicken is cooked through, about 10-15 minutes. Remove the chicken and let cool.

Add the chick peas to the pot and return to a simmer.

When the chicken is cool enough to handle, cut or shred the chicken into bite-sized pieces. Add the chicken back to the pot. Add more stock depending on how thick or soupy you want your stew.  Add the spinach and simmer for 5 minutes more. Serve garnished with cilantro.

The stew is better if it’s made 1 day ahead. As soon as you have added the chick peas, shredded chicken and any additional stock, remove from the heat. Cool to room temperature, cover and refrigerate overnight. Bring to a simmer, add the spinach and continue to simmer for 5 minutes more. 

© Susan W. Nye, 2011

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One Year Ago – Chicken Chili

How will you celebrate the Harvest Moon? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Feel free to visit my photoblog, Susan Nye 365 or my cleverly named other blog, Susan Nye’s Other Blog, or website www.susannye.com. You can find more than 200 recipes, links to magazine articles and lots more. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good.