Comfy and Cozy – Comfort Food & Cassoulet

When you hear the words comfort and food; what comes to mind? Do you think of something savory or sweet? When you need a little tender, loving care do you hunger for something hot, bubbling and fragrant with herbs and spice? Or maybe you crave something sugary, warm and gooey or seek solace in a cold and creamy or soft and chewy treat.

Or all of the above.

Comfort food is the food of our childhood. You slurp it or spoon it and savor it slowly. If you need a sharp knife to cut it, it’s probably not comfort food. These are the dishes that warm us on snowy evenings, cheer us up on rainy days and console us when we are feeling blue.

Looking for the perfect comfort food? Well there is no one answer, it all depends on the kind comfort you need. Broken heart? Rocky-Road, cookie dough or butter pecan can’t mend a broken heart but it might just ease the pain for an hour or two. Head cold? For those times when you wonder if you will ever breathe again, the best medicine might very well be a steaming bowl of chicken soup. And if a day on the slopes leaves you frozen to core, a piping hot stew with fork tender beef and vegetables is a great solution.

I was certainly in need of a little comfort last week when a torrential rain storm blew in. At midmorning it was almost as dark as the middle of the night. It stayed grey and murky all day. The storm did not blow in from the north with the brittle cold of an arctic gale. It blew in from California bringing the January Thaw with buckets of rain, fog and a damp, dreary, bone-chilling cold.

In spite of its annual or almost annual return, the January Thaw is an unexplained weather phenomenon. Most years the Thaw comes right smack in the middle of coldest days of the year. For weeks we shiver and shake bundled up in layers of wool and fleece and then suddenly the air is well ok it’s not exactly balmy but it’s at least ten degrees above normal. It could be my imagination but it seems to me that it always rains during the Thaw. Not a little shower, no, it’s never a light, gentle rain. The January Thaw always seems to trigger a rip-roaring deluge.

Which of course makes the annual Thaw the bane of every skier’s existence. One day it’s sunny and seasonably cold. The snow is perfect or close to it. You’re not sure if you’ve died and landed in heaven or if you’re dreaming. Suddenly, the dream becomes a nightmare and the nightmare becomes a reality. The basement floods, the porch roof collapses and worse, much worse, all that nice soft snow is washed away. It may stay warm for a day or two but before long the cold returns and the slopes become a vertical skating rink.

Is it any wonder I needed comfort? I thought about ice cream but not without chocolate sauce. In the end I found consolation in front of a cheery fire with a steaming mug of homemade soup and splurged on a lovely piece of soft brie and a nice glass of cabernet.

What dishes bring you comfort when your heart is breaking or the day turns dreary?

Stay warm and dry and bon appétit!

Easy Cassoulet

In the ‘80’s, foodies discovered cassoulet and spent three days making it. Try this simplified version and forget your miseries with family and friends around the table. With its origins in French farm kitchens, cassoulet is an absolutely delicious alternative to an old New England favorite – pork and beans. Enjoy!

Serves 12

4 ounces slab or thick cut bacon, roughly chopped *
12 ounces boneless, skinless turkey breast, cut into 2-inch cubes
12 ounces boneless pork, cut into 2-inch cubes
Kosher salt and freshly ground pepper
Flour
2 teaspoons dried thyme
2 bay leaves
1/2 teaspoon ground allspice
1/2 teaspoon chili flakes
1 large onion, chopped
3-4 carrots, chopped
3-4 stalks celery, chopped
4 cloves garlic, minced
2 cans (15-16 ounces each) white beans, drained and rinsed
1 cup dry vermouth
1-2 cup beef stock
1 can (14-16 ounces) crushed tomatoes
12 ounces pre-cooked kielbasa sausage, cut into 2-inch slices
1/2-1 cup bread crumbs
Garnish: fresh, chopped parsley

1. Cook the bacon until crispy in a heavy stovetop and ovenproof casserole over medium-low heat.  Remove the bacon and reserve.
2. Season the turkey and pork with salt and pepper, lightly dust with flour and shake off the excess.  Pour off all but 1 tablespoon of bacon fat from the casserole and reserve. Raise the heat to medium-high. Brown the turkey and pork, adding more bacon fat to the pan as required. Remove from the casserole and reserve.
3. Reduce heat to medium; add a little more bacon fat and the onion, carrot and celery to the pot, sprinkle with salt and chili pepper and sauté for about 10 minutes. Add the garlic and sauté an additional 2 minutes. If you run out of bacon fat, substitute with olive oil.
4. Add the bacon, turkey, pork, beans, thyme, bay leaf, allspice, vermouth, beef stock and crushed tomatoes to the vegetables. Gently toss to combine, bring to a simmer and transfer to the oven.
5. Bake uncovered at 350 degrees for 1 hour. Add the sausage to the pot.
6. Sprinkle with the bread crumbs and bake for an additional 30-45 minutes. Sprinkle with parsley and serve.

The cassoulet is best made through step 5, cooled to room temperature and then refrigerated for several hours or overnight.  Bring to room temperature, sprinkle with the bread crumbs and then bake at 350 degrees for 45 minutes or until bubbling.

* For a slimmed down version of this recipe, skip the bacon and use a little olive oil to brown the meat and sauté the vegetables. Substitute regular kielbasa with a leaner turkey version.

©Susan W. Nye, 2010

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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, 2010

Surviving a Head Cold & Spicy Chicken (or Turkey) Noodle Soup

Last Wednesday I woke up feeling out of sorts. Lying in bed I took a few moments to access the situation. First I noticed a little scratchy feeling in my throat, then I realized only one side of my nose was working and finally I noted a few aches and pains. In spite of the fuzzy wuzzy feeling in my brain, I figured it out. I had a head cold. Given my fragile state, this assessment took an almost Herculean effort and was all followed by a fierce desire to roll over and burrow under the covers. Which I did, at least for a little while. While sometimes referred to as the common cold, as far as I’m concerned my colds are anything but common.

For many years I spent a lot of time in airports and on airplanes. While a small child may be the most effective Petri dish for breeding and spreading cold and flu germs, an airplane takes a close second. To make matters worse, airports are notoriously cold and drafty. Schlepping through miles and miles of chilly, subterranean corridors is enough to wear down anyone’s resistance, including mine. Passing the winter with a series of colds was part of the territory. Most were minor, the take-two-aspirins-go-to-bed-early-and-you-won’t-need-to-call-me-in-the-morning variety. But about once a year, the stars misaligned and I came down with one of those absolutely-wretched-put-me-out-of-my-misery colds.

Now that I am rarely on airplanes, I usually manage to avoid most of the nasty viruses that lurk around looking for innocent noses to attack. Until last week. I have no idea where I caught it. Did someone sneeze on me in the super market? Could it have been one of the nieces? They seemed healthy enough when I skied with them on the weekend, but who knows? Or maybe with all the racing around before, during and after the holidays, my luck or resistance ran out.

When it comes to treating my colds, I tend to be a bit haphazard. I can never remember if it is starve a cold and feed a fever or feed a cold and starve a fever. It must be feed a cold since soup, especially chicken noodle, is my all time favorite cold remedy. Regardless of old wives tales, the care and feeding of my colds can best be described as alternatively coddling and ignoring them.

I eventually managed to roll out of bed on that Wednesday morning. I had no soup on hand so I kicked off the morning by searching the medicine cabinet for anything with a sell-by date after 2003. Luck was with me, I dosed myself with vitamin C, some decongestant and pain reliever.  I then went about my day pretending that all was right with the world although I’m pretty sure I grumbled a bit and complained to anyone who would listen (or not).

I was delighted to surrender to my stuffy nose, aches and pains on Thursday. I spent the entire day cuddled up on the couch in front of the fire. My self-indulgence was cut short and I was up early on Friday for a bunch of phone calls and then raced out the door to run errands and make soup on the noon news. (If you missed my live performance you can watch the video clip on www.youtube.com/susannye.)

I was tempted to retreat to the couch again on the weekend but ignored the impulse and skied both Saturday and Sunday mornings. However, I was ever so happy to spend both afternoons prone in front of the fire. I seriously considered a return trip to the sofa on Monday and again on Tuesday. Unfortunately both days were already booked. And today, one week later, the good news is I’m breathing freely again. And the bad news? Well if I want to languish on the sofa I’ll need to find another excuse!

Take care, stay well and bon appétit!

My Favorite Spicy Chicken (or Turkey) Noodle Soup

The perfect cold remedy – the steaming broth clears my nose and the jalapeño and spices wake up my foggy brain. You can also make this soup with your leftover Thanksgiving or Christmas turkey. Enjoy!

Serves 8

Olive oil
1 large onion, chopped
2 leaks, chopped
4 carrots, chopped
4 celery stalks, chopped
4 cloves of garlic, minced
1 tablespoon or to taste jalapeño pepper, minced
1/4 teaspoon or to taste dried chili pepper flakes
1/2 teaspoon dried thyme
12 cups chicken or turkey stock – homemade or store bought
2 cups cooked chicken or turkey in bite size pieces
Kosher salt and freshly ground pepper to taste
4-6 ounces Chinese noodles
Garnish:  1/2 cup cilantro, chopped (optional)

1. Put a little olive oil in a soup kettle.  Add the onion, garlic, jalapeño, chili pepper and thyme and cook over low heat for 10 minutes.  Add the leaks, carrots and celery and cook for an additional 5 minutes.
2. Increase the heat to medium high.  Add the stock and bring to a boil.  Add the chicken and reduce heat to low. Simmer until vegetables are tender, 30-45 minutes.
3. Cook the Chinese noodles in a separate pot according to package directions less 1 minute. Drain and rinse under cold water to remove excess starch. Shake off excess water.
4. Add the noodles to the soup; return the soup to a simmer and cook for 1 minute.  Serve immediately, garnished with chopped cilantro.

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© Susan W. Nye, 2010

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January – The Coldest Month & Lasagna

After almost seventeen years in Switzerland and another three on the west coast, I drove 3,000 miles across the country to New Hampshire in late April 2003. It was snowing as I slipped and slid into the State, exhausted but happy to be home. From the time I was ten, New Hampshire had always been my home-away-from-home. It was a place filled with happy memories of summer and ski vacations.

I decided to take some time to get my bearings. I did a little consulting and a lot of kayaking and skiing. I reconnected with family and friends, cooked a lot and became famous for, among other things, an incredibly rich and decadent chocolate birthday cake. I rediscovered the seasons as only New England has them.

Most if not all of the daffodils and tulips were wilted and gone when I pulled out of Seattle on Easter weekend. Four or five days later when I arrived in New Hampshire, the ground was covered with snow. Eventually spring came, bringing frost heaves, mud and black flies, as well as my favorite daffodils, tulips and lilacs. Spring turned to summer, the black flies disappeared and Pleasant Lake was as magical as ever. Fall was brilliant; the Technicolor spectacle was as good if not better than I remembered.

And then winter came.  I knew that New Hampshire winters were cold but I had forgotten how cold. I tried to adapt. I began dressing-like-an-onion in layers of long underwear, flannel and wool. To answer the question that I’m sure is on your lips … no it is not this cold in Switzerland. Winter temperatures hover between 30 and 40 degrees in Geneva. It doesn’t snow a whole lot; it’s mostly grey and rainy. Yes, there is lots and lots of glorious snow in the Alps but it rarely turns as bitterly cold as a typical January day in northern New England.

From a young age, I was taught to ignore the cold and get my money’s worth out of my season ski pass. Our family skied in arctic temperatures, gale winds and blizzards. When I lived in Switzerland I was hard pressed to find anyone to join me on bitter cold or stormy days. Frigid days were for snuggling up by the fire with a good book. It was wonderful!

Returning to New England triggered something. It might have been old guilt or just a return to old habits. The far-away voice of my father rattled around in my head, telling me to get out on the slopes! And so, in early January of my first winter back I headed for the mountain on a colder than cold morning.

No surprise, the mountain was mostly deserted on that frigid Friday. By the time my chairlift reached the top, I was a block of ice. Given the temperature and the gale force winds, I didn’t hang around to admire the view. I immediately started down the trail. About half way down I came to an abrupt stop. No, I didn’t need to rest or catch my breath. The wind was blowing so hard up the side of the hill that it stopped me dead in my tracks. I froze through a few more runs and then reminded myself that my Dad was playing golf in sunny Florida and rushed home to a hot shower and warm fire.

Perhaps it’s the wisdom of age or a fear of frostbite but since that day I have become something of a fair-weather skier. When the wind is howling and the temperature plummets below zero, I leave the mountain to the true die-hards. And just in case my Dad checks up on me, I still figure I took about 800 runs last year at about 50 cents apiece!

Bon appétit!

Four Cheese Lasagna Bolognese with Spinach

Lasagna is great when you have a houseful of hungry skiers. This classic comfort food is perfect after a cold day on the slopes. Enjoy!
Serves 12 or more

About 6 cups of Bolognese sauce (recipe follows)
1 1/2 cups Béchamel sauce (recipe follows)
15 ounces ricotta cheese
12 ounces shredded whole-milk mozzarella cheese
4 ounces grated Parmesan
4 ounces grated Pecorino Romano
1 pound frozen leaf spinach, thawed and drained
Kosher salt and freshly ground black pepper
About 8 ounces lasagna noodles –12 noodles, enough for 4 layers

Make the Bolognese and Béchamel sauces and set aside.

Combine the mozzarella, Parmesan and Romano cheeses and toss.

Cook the lasagna noodles according to package directions. (Noodles sticking together? Check out my tip to keep lasagna noodles from sticking.

Spread 1- 2 cups of Bolognese sauce in the bottom of a large, deep ceramic or glass baking pan (about 13 by 10 by 3-inches). Arrange 3 lasagna noodles on top of the sauce. Top the noodles with 1/3 of the ricotta, 1/3 of the spinach and 1-2 cups of Bolognese sauce.  Sprinkle with 1/4 of the cheese mixture.  Repeat with a second and third layer of noodles-ricotta-spinach-Bolognese sauce- cheeses.

Arrange remaining noodles on top and spread with Béchamel sauce. Sprinkle with the remaining cheeses.  Tightly cover the baking dish with foil. You can store in the refrigerator for several hours or bake immediately.

When you are ready to bake the lasagna, position the rack in the center of the oven and preheat oven to 350 degrees. Bake the lasagna for 45-60 minutes, if the lasagna is cold from the refrigerator it will take longer.  Remove foil, continue baking uncovered until the sauce bubbles and the top is golden, about15 minutes longer. Let the lasagna stand for 15 minutes before serving.

Classic Bolognese Sauce
Makes about 4 quarts, for at least 2 or 3 lasagnas, you can freeze the extra sauce.

9 cups (3 cans – 28 ounces each) crushed tomatoes
1 large onion, finely chopped
1 medium carrot, grated
1 red bell pepper, finely chopped
4 cloves garlic, minced
1 tablespoon dried Italian herbs
Pinch crushed red pepper (optional)
1 cup dry red wine
1 bay leaf
1/2 pound Italian sausage; hot, sweet or a mix, casings removed
1/2 pound ground beef
3 tablespoons chopped fresh basil (optional)
Kosher salt and freshly ground pepper
Olive Oil

Heat a heavy casserole over medium-high heat. Add the sausage and ground beef to the pot, breaking up the meat into bite-size pieces, cook until brown about 5 minutes.

Remove from the pan. Drain the fat and reserve.

Add a little olive oil in the pot and heat over medium high heat. Add the onion, carrot, pepper and garlic, sprinkle with Italian herbs, red pepper, salt and pepper. Sauté until vegetables are tender.

Return the meat to the pot. Add the crushed tomatoes, wine and bay leaf. Bring to a simmer, reduce heat to low and simmer for 45 minutes. Stir in the chopped basil.

Béchamel Sauce
2 tablespoons butter
1 1/2 tablespoon all-purpose flour
1 1/2 cups whole milk
Pinch of nutmeg
1/2 teaspoon dried Italian herbs
1/2 teaspoon dried thyme
Kosher salt and freshly ground pepper

Melt the butter in a heavy small saucepan over medium heat. Add the flour and herbs; cook, whisking constantly, for 1 minute. Gradually whisk in the milk. Bring to a simmer over medium-high heat. Reduce the heat to low and simmer until the sauce thickens, whisking often, about 5 minutes. Whisk in the nutmeg. Check for seasoning and add salt and pepper to taste.

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One Year Ago – Curried Chicken and Lentil Soup

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.

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, 2010

A Joyful Resolution & Potato, Leek & Kale Soup

It’s that time of year when we scratch our heads and figure out our New Year’s resolutions. For some it will be easy. They make and break the same promises every year. Get fit, quit smoking, learn a new language, you name it they have promised to do it; not once but many times. I’d say I’m hit and miss on New Year’s resolutions. I’ve kept a few and broken many but more often than not I forget to make them.

But not this year. I’ve been thinking about the kind of year I want to have in 2010. There is nothing like a new decade to give me the sense that something grand, something special should happen. Maybe it’s the holidays; maybe it’s the Christmas carols that keep spinning around in my head but I’ve resolved to fill 2010 with joy. 

You remember joy. It was the feeling you had when a nor’easter blew in and you celebrated with a glorious snow day. It was the smell of spring and the first daffodils after a long winter. It was the first time you got up on water skis or hit a home run. It was the fireworks on the Fourth of July and playing hide and seek until after 10 o’clock on a warm summer night. And it was jumping in a huge pile of leaves on a crisp fall afternoon.

 I came to this momentous decision a few weeks ago on one of my walks around the lake. It was one of those days when it’s dark before you know it and the air is bone-chilling cold and damp. I was striding along at full speed to keep from freezing and tunelessly humming the Twelve days of Christmas. As I was trying to sort out that confusing mix of too much poultry, I had a bit of epiphany. Or maybe my brain froze. In any case, I decided that 2010 should be filled with joy.

 Not a good year. Not a year filled with fun or interesting times or success. No, pure and simple I want it to be a year filled with joy.  At this point I’m still a bit hazy on what it means to live a joyful life. It may be wishful thinking, or maybe hoping, but I don’t suppose it will be all that difficult. No matter how easy or tough the process, you can’t beat the results. I’m sure there are tons of self-help books that I could read. For better or worse, I think I’ll just fumble around and figure it out on my own. The exploration and the journey will be part of the adventure.

 If I have any hope of finding joy, I will need to dump some of the baggage I’ve been carrying around, all those shoulda’s, coulda’s and woulda’s. I’m resolving to close the book on any nagging what-if’s, especially those attached to ancient disappointments, dilemmas and, yes, even failures. Learn from them yes, dwell on them no.

 Next, I will make time to enjoy the here and now. Sure, I will still keep a calendar, make plans and follow up on to-do lists. I’ll still dream. However, I won’t cloud a perfect afternoon with troublesome guilt over an impending deadline. I’ll enjoy the sunshine and return to my keyboard refreshed and energized. I won’t bring anxious worries into my kitchen just beautiful, fresh ingredients. I’ll relax by the fire with friends or a good book, not worrisome doubts. Whew, I’m already starting to feel pretty joyful!

Wishing you a wonderful, joy filled New Year! Bon appétit!

Potato, Leek & Kale Soup

The cold and wind can be brutal in January. A hearty soup is the perfect solution. Enjoy!

Serves 8

2 slices bacon, diced 

1 onion, chopped

2 carrots, chopped

2 stalks celery, chopped 

1 leek, white and light green parts only, cut in half and sliced

3 garlic cloves, chopped

1/4 teaspoon crushed red pepper flakes

1 bunch kale, tough core removed and chopped

4 potatoes

1 teaspoon herbs de Provence

1 bay leaf

1/2 cup dry white wine

1 1/2 quarts chicken stock

Kosher salt and freshly ground black pepper

Garnish: fresh chopped parsley

1. Put the bacon in a large stockpot and cook over medium heat until crispy. Remove the bacon from the pan and drain off most of the fat.
2. Add the onions, carrots, celery and leek; cook over medium heat for 10 to 15 minutes, until the onions are translucent. Add the garlic and red pepper flakes, season with salt and pepper. Cook over medium heat for 2-3 minutes more.
3. Add the kale, potatoes, herbs, wine and chicken stock; bring to a boil, reduce heat and simmer for 15-20 minutes until potatoes are tender.   
4. Taste for seasoning and serve hot in large bowls sprinkled with fresh parsley. 

Chef’s tip: If you have a piece of parmesan cheese rind, add it to the soup along with the chicken stock. It adds a wonderful flavor and depth to your soup.

This soup is best made the day before. Cool to room temperature and refrigerate. Remove the bay leaf and parmesan rind before serving.

Feel free to make a comment; I’d love to hear from you. Just click on Leave a Comment below. To subscribe to my blog, just scroll back up and click on the Sign Me Up button.  

For a printer-friendly version of this posting visit my website: www.susannye.com/id6.htm. You can find lots more recipes on my website: www.susannye.com.

©Susan W. Nye, 2009

Secret Santas & Savory Bread Pudding

We’re in the homestretch, the final countdown to Christmas. With only a few days to go, it’s time to follow Santa’s example and take one last look at that too-long to-do list. There’s a pretty good chance that a few checkmarks will be missing. But at this point I’m ready to breathe a sigh of relief and figure if it ain’t done, it probably doesn’t need doing. It’s time to relax and enjoy the long weekend with family and friends.

Christmas has always been a special time in our house. Without question, we have had more than our fair share of chaos and excitement.  Lots of wonderful memories were born out of all that pandemonium. When we were very small, there were the visits from Santa. Every year a neighbor dressed in a red suit and white beard stopped in for a last minute naughty and nice inspection. We then spent the rest of the night before Christmas in overdrive, antsy with anticipation. When we got a little older, we spent Christmas on Pleasant Lake. We loved spending Christmas in the country, especially when it snowed.

And there were all the presents. Dad was in sales and he was good at it. When sales were up, we all enjoyed a bountiful Christmas. My mother shopped for the three kids, her parents, his parents, the cousins, the mailman, the paper boy and who knows who else. Dad shopped for her. He was always tight lipped and never asked for help or opinions. By Christmas Eve speculation about Dad’s gift to Mom ran high. Guesses were thrown about but he kept silent.

I was ever so proud the year I guessed right. I was eight and out of the blue I blurted out that he had bought her a mink stole. (It was quite a long time ago, when women still wore stoles and fur was not yet politically incorrect.) Everyone laughed and thought I was adorable.

Until the next morning when my mother let out a shriek of joy and danced around the living room with the soft, warm fur draped over her bathrobe. After the excitement died down, all eyes turned to me. How did I know? I just shrugged. The fur had been hidden next door at the Caruso’s, had I overheard something? “Absolutely not,” I protested, “No one told me anything. I just knew.”

Unwilling to throw caution to the wind, the next year Dad pulled me aside a few days before Christmas. He wanted to know if I could again divine his plans for my mother. I thought for a minute or two and then gave an answer close enough to the truth to make him nervous and cement my reputation as a Christmas psychic.

And so began a little father-daughter tradition. I became his sidekick and he took me with him when he picked up Mom’s gift. I rarely, if ever, helped him pick it out. No, that he did alone. The fur stole aside, jewelry was his gift of choice for Mom. Sometime over the long Thanksgiving weekend he would sneak away for a few hours. He would visit Dana’s Jewelers and pick out a special treasure. In exchange for my silence, I was invited to join him on the return trip to fetch the bauble just in time for Christmas.

Mr. Dana would always unveil the pin or pendant, ring or bracelet with a subtle and stately flourish. My Dad stood proud and pleased as I gave the appropriate ooh and ah. Driving home, Dad would remind me that this was our secret and I was again sworn to silence.

He needn’t have worried. I never dreamed of telling. I didn’t want to be left at home on the next clandestine visit to Mr. Dana’s. And even more important, I felt a fierce rivalry with my older sister. I would have carried those secrets to the grave. Knowing something that she didn’t was just too good to give up. Enjoy a lovely Christmas filled with fun and surprises!

Bon appétit!

Savory Butternut Squash & Swiss Chard Bread Pudding
Take a break from a traditional stuffing, this dish goes beautifully with poultry or pork. Make it a part of one of your holiday feasts and enjoy!
Serves 6-8

1 pound butternut squash, cut in cubes
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon paprika
Kosher salt & freshly ground pepper
1-2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 medium onion, chopped
8 ounces mild Italian sausage, casings removed
12 ounces Swiss chard, chopped
4-6 cups day old country-style bread, cut in cubes
8 ounces goat cheese, crumbled
4 eggs
1 cup half & half
Pinch nutmeg

Preheat oven to 425 degrees.

Put the squash in a large ovenproof skillet and sprinkle sage, thyme, paprika, salt and pepper. Toss to combine. Drizzle with olive oil and balsamic vinegar, toss to coat.  Roast at 425 degrees for 15 minutes. Add the onion to the skillet and toss to combine. Return to the oven, reduce heat to 375 degrees and roast for 10 minutes. Remove the squash from the oven. Let cool.

While the vegetables are roasting, brown the sausage in a large skillet over medium high heat, breaking up the meat as it cooks. Add the Swiss chard to the skillet and continue cooking until the Swiss chard has wilted. Let cool.

Put the bread cubes, sausage and vegetables in a large bowl; toss to combine. Add the goat cheese and toss again.

Generously butter a 2 quart casserole dish. Put the bread mixture in the dish. Whisk together the eggs, half & half and nutmeg. Carefully pour the liquid over the bread mixture. Cover with plastic wrap and let sit overnight in the refrigerator.

Preheat the oven to 350 degrees. Remove the casserole from the refrigerator and bake until piping hot and golden brown, about 45 to 55 minutes. Remove from the oven and let sit for 10 minutes before serving.

Feel free to make a comment; I’d love to hear from you. Just click on Leave a Comment below. To subscribe to my blog, just scroll back up and click on the Sign Me Up button.  
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The Twelve Days of Christmas & White Chocolate & Cranberry Trifle

With the start of the Christmas season, I am full of good cheer. I frequently find myself singing or humming as I go about my business. The Twelve Days of Christmas is one of those hypnotic songs that gets caught in my brain. So I began to think (usually a dangerous thing) about all the crazy gifts in the song. Imagine the chaos! Honking geese. Trumpeting swans. Quacking ducks. And if that’s not enough, add a bunch of lords and ladies who can’t sit still. And where the heck would I put the milkmaids and their cows? My garage is already packed to the rafters with the lawn mower, snow blower and too much flotsam and jetsam.

Instead of a creating list of sometimes silly, sometimes too-soon-forgotten presents, I have decided to see if I can come up with a list of blessings to celebrate throughout the Christmas season.

Day one … one happy, healthy me.

Day two … two parents who are in their eighties, alive, kicking and full of fun. I also have two siblings, one of each, a sister and a brother. And their two wonderful spouses. I am blessed!

Day three … My three favorite sports: walking (used to be running), skiing and kayaking!

Day four … the joy of knowing all four grandparents and spending time with them not just as a little kid but well into my twenties.

Day five … okay, maybe a gift of five golden rings wouldn’t be so bad!

Day six … six glorious years near Pleasant Lake living a re-invented life as a writer and cook.

Day seven … I’m a gadget fan. My favorite kitchen gadgets make life easier and more delicious. In no particular order:

1. Mini food processor
2. Kitchen tongs
3. Flat whisk
4. Silicon spatulas
5. Handheld citrus juicers
6. Italian espresso makers
7. Stand mixer

Day eight … nieces, nephews and grand-nephews. From my oldest niece who lives too far away (yeah, I’m one to talk) with two little boys of her own, to the twenty-something nephews and the twirling girlies. I love them all.

Day nine … yippee, the first big snowstorm of the winter roars in on December 9^th. We won’t have to dream of a white Christmas.

Day ten … at least ten, it could be more but who’s counting, great editors and publishers who have helped me make a go at becoming a real live, professional, published writer. Thank you for your support.

Day eleven … I don’t actually know the number but I’ve had many good and a few great teachers. I can’t help but think that life would be pretty dull and drab if it weren’t for the skills and knowledge they taught me.

Day twelve … a bunch of wonderful friends and kind supporters, there are too many to count on a single day. I am blessed with people who love (or at least like) me and what I do. Thanks for your kindness and cheers of encouragement on the fun, fascinating and challenging journey that is my life.

Enjoy the season and bon appétit!

White Chocolate & Cranberry Trifle
This festive dessert is a delicious finish to any holiday meal. Enjoy!
Serves 8

2 cups cold heavy cream
4 large egg yolks
2 tablespoons sugar
Pinch salt
6 ounces white chocolate, chopped
2 tablespoons Grand Marnier
1 teaspoon pure vanilla extract
Grated peel of 1 orange
8 ounces cream cheese at room temperature
8 crisp ladyfinger cookies, cut in thirds
Whole Berry Cranberry Sauce & Cranberry Coulis (recipe follows)

Garnish: Sliced, toasted almonds and grated white chocolate

Prepare an ice bath in a large, shallow bowl and set aside. Put the chocolate in a small bowl and set aside.

Whisk 1/2 cup of cream, yolks, sugar and salt together in a heavy 1-quart saucepan. Cook over low heat, stirring constantly until it registers 170 degrees on a thermometer. Pour custard through a fine-mesh sieve into the bowl with the chocolate. Let sit for a few minutes; whisk to combine. Stir in the Grand Marnier, vanilla and grated orange peel. Set the bowl in the ice bath, stir frequently to cool. Chill completely in the refrigerator.

Using an electric mixer beat cream cheese in large bowl until fluffy. Gradually add the custard and beat until well combined and smooth. In a separate bowl, with clean beaters, whip the cream until stiff peaks form.  Whisk one quarter of the whipped cream into cream cheese-custard mixture.  Gently fold in the remaining whipped cream.

Put a dollop of the custard cream in the bottom of a dessert or wine glass. Arrange 3 cookie pieces on top of the custard. Drizzle with cranberry coulis. Top with another dollop of custard. Repeat with remaining glasses.

Cover each pudding with plastic wrap and refrigerate for at least 6 hours. Garnish with a little whole berry cranberry sauce, sprinkle with white chocolate and almonds and serve.

Whole Berry Cranberry Sauce & Cranberry Coulis
Makes about 2 cups cranberry sauce and 1 1/2 cup of coulis

8-ounces fresh cranberries
3/4 cup sugar
1 3/4 cups orange juice
Grated peel of 1 orange
1/2 teaspoon each of cinnamon and ginger
Pinch salt
2 tablespoons Grand Marnier

To make the sauce: Combine cranberries with sugar, 3/4 cup orange juice, grated peel and spices in a medium saucepan. Bring to a boil; reduce heat and simmer for 10 minutes, stirring occasionally. Transfer to a small bowl and let cool. Cover and refrigerate.

To make the coulis: When the sauce has cooled, combine 1 cup of cranberry sauce with remaining orange juice and Grand Marnier in a blender or small food processor. Process until smooth. Strain the coulis through a sieve.

Store extra sauce and coulis in the refrigerator.

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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, 2010

Getting Ready for Thanksgiving & Decadent Cheesy Potatoes

I love having Thanksgiving at my house. I started this tradition in Switzerland many years ago. Thanksgiving is a uniquely American holiday so Thursday was a work day like any other but on the Saturday after Thanksgiving I served up thanks for friendship with turkey and apple pie.  Geneva is an international city so the party was a festive mix of American, European and Asian friends. The food was an evolving blend of New England with a bit of French panache. It was a taste of almost home for some and a glimpse of a few New England-ish traditions for others.

While most families and friends share the cooking duties for Thanksgiving, I generally insisted on doing it all myself.  I traveled a lot in those days and from time to time I was forced to gratefully and graciously accept a kind offer or two. My friend Julie’s offer of help once landed her with the harder-than-you-think task of picking up the turkey. Fresh whole turkeys are not lined up on every Swiss butcher’s counter like so many Rockettes.  Instead once a year they arrive, frozen solid, from Arkansas in plenty of time for the Swiss to celebrate Christmas. Delivered in late November, they hit the supermarkets with barely a minute to spare for my expatriate celebration.

Julie’s mission was to find a turkey small enough to fit into my apartment’s tiny oven but large enough to feed more than a dozen people. Trooper that she is, she found one and fought rush hour traffic to deliver it to the cooler in my kitchen where it slowly thawed in time for the big day. (Cooler you ask? There was barely enough space in my dorm-room-sized refrigerator for day-to-day provisions let alone a twelve pound turkey. But that’s another story.) Luckily for Julie, more often than not, I fiddled and fussed with my calendar and managed to stay in town Thanksgiving week. So my typical reply to the inevitable question, “What can I bring?”  was “nothing,  just bring your charming and hungry self.”

So now you are probably wondering if I am insane or a wonderful hostess. Or perhaps it’s something else? Yes, I have come to realize that I may have a little problem. I love sharing my home and table but sharing my kitchen? Well that is an entirely different matter. It’s taken me a while to realize but I think that I may be something of a … well, err, something of a control freak when it comes to cooking.

Now it’s time to get organized for another Thanksgiving. I’m not sure but I think it’s getting a little easier to release that iron grip on the kitchen. I got an email from my sister-in-law this morning. She gave their estimated arrival time for Thanksgiving morning. And of course she offered to help. Baking pies is a special tradition she shares with her girls. So I will steal myself. I will let them bake the pies and without a doubt, they will be delicious. Meanwhile, I’ll ask my mother to peel the potatoes and my brother to mash them.  And my dad, he gets to be CEO. Chief Errand Officer. He’ll pick up the turkey and the million little things I somehow always manage to forget.  You’ll be able to spot him on the road between my house and his and up and down the hill to town several times in the day or two before the big feast!

No matter how you and your family and friends divvy up the cooking chores, I wish you a wonderful Thanksgiving.  Enjoy!

Bon appétit!

Decadent Cheesy Potatoes
I’ve made these potatoes for many years because they are not only delicious but can be made ahead of time. Enjoy!
Serves 12

3-4 pounds red skinned or Yukon gold potatoes, cut in large chunks
4 ounces gruyere (cheddar is also good) cheese, grated
2 ounces parmesan cheese, grated
8 ounces cream cheese
1/2 – 1 cup sour cream
8 tablespoons butter
1/4 teaspoon nutmeg
Kosher salt and freshly ground black pepper

Preheat oven to 375 degrees. Butter a baking dish with 2 tablespoons butter.

Put the potatoes and 1 tablespoon butter in a large pot; add enough cold, salted water to cover by 2 inches. Bring the potatoes to a rapid boil over medium-high heat. Reduce heat and simmer for about 15 minutes or until the potatoes are tender but not falling apart.

Drain the potatoes and return them to the pot. Roughly mash with a potato masher. Mix in the grated cheeses, cream cheese, sour cream, 4 tablespoons butter and nutmeg. Season with salt and pepper to taste.

Transfer the potatoes to the prepared baking dish. (At this point you can cool, cover and store the potatoes in the refrigerator for several hours or overnight. Remove the potatoes from the refrigerator about an hour before you want to bake them.)

Cut the remaining butter into small pieces and scatter over the top of the potatoes. Bake uncovered for 30-45 minutes or until the potatoes are piping hot and the top is golden brown.

Looking for a few ideas for your Thanksgiving feast?

This week marks Around the Table’s third birthday. I began writing the column in November 2006 for the now defunct Argus Champion. You can find all of the recipes on my web site. Here are a few suggestions for a delicious Thanksgiving feast:

Mulled Cider (October 12th 2008)

Roasted Butternut Squash Soup (Archives/October 19^th 2008)

Roast Turkey and Wild Rice & Mushroom Stuffing (Archives/November 11^th 2007)

Roasted Brussels Sprouts & Pearl Onions (November 8^th 2009)

Broccoli Puree (Archives/November 16^th 2008)

Mixed Reds and Greens Salad with Roasted Shallot Vinaigrette (Archives/November 25^th 2007)

Rustic Apple Tart (September 20^th 2009)

Apple Crisp with Vanilla Ice Cream (Archives/October 14^th 2007)

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You can find all of the recipes mentioned in this post on my web site www.susannye.com. Recipes are organized by original publication date to help you find them quickly and easily. 2009 recipes can be found at www.susannye.com/id6.htm. Older recipes are in the archives www.susannye.com/id10.htm.

. . . . .

Feel free to make a comment; I’d love to hear from you. Just click on COMMENTS below. You can find lots more recipes on my website: www.susannye.com.

©Susan W. Nye, 2009

Fall Kitchen – Soup’s On! & Soupe au Pistou

Is it possible in that we New Englanders have developed a cozy gene? Mine certainly comes out as soon as the weather turns cool and blustery. I like sleeping under a big down comforter. So much so that I sometimes don’t want to get up in the morning! I could never live in a house without a fireplace. Even for the many years I rented, I almost always managed to find an apartment with a fireplace. Or I just kept looking. It is ever so comforting to spend an evening or a lazy Sunday in front of the fire.

My cozy gene goes underground in the summer but has resurfaced in the past week or two. New England is famous, even revered for its big, bold approach to the seasons. I swear it was a just day or two ago that we were reveling in the soft, warm Indian summer sun. And then boom, suddenly it’s fall. The temperatures plummeted and the trees are sporting their spectacular plumage of brilliant red and gold. I somehow convinced myself, if no one else, that the warm dry air would last, if not forever, well at least until Thanksgiving. It was a rude awakening when the seasons abruptly changed. Forget the shorts and t-shirts, it’s time to pull out the flannel sheets, bundle up in wooly sweaters and find the soup kettle.

Cool weather brings to mind all of those warm and wonderful dishes that I haven’t made or even thought about making since that last pile of dirty snow disappeared from my yard last April. I’m getting hungry again for dishes made with hardy, cool weather vegetables. I’m ready to enjoy some of New Hampshire’s beautiful winter squashes with their funny warts and bumps, flowery broccoli and kale and humble onions and leeks. It may be cool and gray but it is the perfect weather to cook up a big pot of soup.

When I lived in Europe I did a lot of walking and hiking in the fall. Whether it’s for a few hours, a whole day or even a weekend, hiking is a great way to spend time with friends and enjoy the countryside. Like New England, fall weather in Western Europe can be hit or miss and change suddenly. After wandering over hill and dale, a hearty bowl of vegetable soup was more than welcome. Especially when a bright and brilliant morning turned into a cold and drizzly afternoon. Arriving at trail’s end, worn-out and shivering, we sought out a homey café to warm up and recharge.

Influenced by country bistros in small villages in Switzerland, France and Italy, I started to develop my own repertoire of homey soups. I discovered new ingredients and adopted a few favorites, found new gadgets and learned some great techniques. One of the good things about being a foreigner, you aren’t tied by time-honored tradition. I began mixing and matching New England traditions with new found ingredients and techniques. Unable to find familiar favorites, like butternut squash, I played around with French pumpkins and turnips, discovered lentils, an assortment of dried beans and all sorts of wonderful bitter greens.

Experimenting in the kitchen will lift your spirits, especially on a cold, damp day. It might be dark and dismal outside but your kitchen will become a warm and cozy oasis. So what if a few of your brilliant ideas turn out to be not so brilliant? I know I’ve had my share of flops. You’re bound to have a few misses but there will be lots of sometime surprising, often wonderful hits along the way. Plus your cozy gene will be very happy.

There is nothing more warm and welcoming than the hearty aroma of roasting vegetables and a bubbling soup kettle. Invite your friends and family for a hearty bowl of vegetable soup and celebrate autumn around the table! Enjoy!

Bon appétit!

Autumn Soupe au Pistou
Roasting the vegetables first gives wonderful, robust flavor to this traditional Provencal soup. Enjoy!
Serves 10-12

12 ounces green beans, trimmed and cut in 1/2-inch pieces
1 large onion, peeled and diced
2 leeks, chopped
3 carrots, peeled and trimmed and diced
3 stalks celery, trimmed and diced
3 red potatoes, diced
1 pound butternut squash, peeled, seeded and diced
1-2 tablespoons balsamic vinegar
Olive oil
Kosher salt and freshly ground pepper
1/2 cup dry white wine
3-4 quarts chicken or vegetable stock
2 cups crushed canned tomatoes
2 cups cooked small white beans (optional)
1 bay leaf
4 ounces angel hair pasta, broken into 1 to 2-inch pieces
1 pound Swiss chard, cleaned, stemmed and chopped or baby spinach
Pistou (recipe follows)
Garnish: grated Parmesan cheese

Preheat oven to 375 degrees.

Put the green beans, onion, leeks, carrot, celery, potatoes and squash in a large roasting pan. Toss with a little olive oil and balsamic vinegar; sprinkle with salt and pepper. Roast the vegetables for 40 minutes at 375 degrees. Add the wine to the pan and roast for 5 minutes more.

Transfer the vegetables to a soup kettle. Add chicken stock, tomatoes, white beans and bay leaf and bring to a boil. Remove from the heat, cool to room temperature, cover and refrigerate for a couple of hours or overnight.

While finishing the soup, make the pistou. To finish the soup: bring to a boil over high heat. Add the Swiss chard and cook for 2 to 3 minutes. Add the angel hair pasta and cook until the pasta is al dente, 2 to 3 minutes. Check for seasoning and add salt and pepper to taste. Serve the soup topped with a spoonful of pistou and pass the cheese.

Pistou
3 cloves garlic
1 cup fresh basil leaves
1 cup fresh flat leaf parsley leaves
About 1/3 cup extra virgin olive oil
Kosher salt and freshly ground pepper

Put the garlic cloves, basil and parsley in the bowl of a small food processor. Pulse to chop and combine; slowly add olive oil until you have a thick, deep green sauce. Season with salt and pepper to taste.

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One Year Ago – Mulled Cider.

Feel free to make a comment; I’d love to hear from you. Just click on COMMENTS.

© Susan W. Nye, 2009

It’s October & Curried Eggplant Soup

One day last week when I was driving home from the post office it hit me. It’s fall. From one day to the next, Indian summer was over. Without warning, we fell headlong, tumbling and fumbling into fall. Forget the cool nights and warm, sunny days. It’s been downright cold at night and those warm, sunny days just up and vanished. Adding insult to injury, we’ve had a run of nasty weather. When it’s not raining, it’s threatening to rain.

The wonderful upside of a chilly New England fall is the foliage. From one minute to the next, or so it seems, the leaves change. Not long ago, the trees had only hints of red and gold. Now they are blazing with color. Since I love New Hampshire in the fall, it should cheer me immensely. It does, except when the sky is grey and spitting out chilly rain drops.

Back from the post office, I barely had time to settle down to work again before my Dad arrived at the door. He was fussing and grumpy and looking for a cup of hot tea. His golf game had been cut short. Chilled to the bone after only five holes, he and his buddies decided to call it quits.

My parents are snowbirds and it’s that time of year when they start to yearn for Florida. Every fall they debate their departure date for the sunny south. Last year Mom and Dad went down a little early, before Columbus Day and missed the peak foliage. Dad complained for weeks about the heat. This year they are leaving a little later so he can complain about the cold here until late October.

Mom and Dad are not alone. It’s starting to get very quiet up and down Pleasant Lake. The summer people are long gone. A few come back for a weekend or two but they are definitely fair weather friends. Now, the snowbirds are packing and getting ready to head south. It only takes a few days of cold rainy weather and they can’t fly out of here fast enough. Off they flock to North Carolina, Georgia and Florida.

Speaking of birds, the geese are squatting in the cornfield down the road. They are taking a break and feeding on stray kernels before continuing south. The loons are still here. At least I heard them call a few days ago on my walk around the lake. Of course the wild turkeys stay the winter. As always they are wandering around the neighborhood, dumb as a stone and oblivious to the approaching holidays. It is a mystery to me why Benjamin Franklin would suggest them for our national bird. Could it have had something to do with Pilgrims? Meanwhile, the chipmunks are bustling about, collecting acorns and seeds to bring home to their burrows. The bears have not gone into hibernation yet and continue to attack bird feeders; packing on extra pounds in preparation for a long winter’s nap.

And me? How am I doing on my fall chores? Well, the beach bucket, chairs and towels are stored away for the season. However, I still need to get out there and clean up all my dead and dying flowers, mow the lawn one last time and plant bulbs. If I don’t get to it soon, I will certainly regret it. Every year I kick myself that I don’t find the time on those sunny September afternoons. No, I wait until it is cold and grey, maybe a little drizzly. Instead of curling up in front of the fire with a good book or inventing new soup recipes in my cozy kitchen, I shiver and shake, whack weeds, plant bulbs and put the garden to bed. Stay warm, enjoy October and,

Bon appétit!

Curried Eggplant Soup
Great for lunch or a light supper on a chilly day! Enjoy!
Serves 6 – 8

2 tablespoons butter
1 medium onion, chopped
4 cloves garlic, minced
1 tablespoon curry powder or to taste
2 pounds eggplant, peeled and cubed
1 1/2 quarts chicken or vegetable stock
1 cup coconut milk

Kosher salt and freshly ground pepper to taste
Garnish: freshly chopped chives and/or cilantro

Melt the butter in a large saucepan over medium heat. Add the onion and sauté stirring occasionally until soft. Add the curry powder and garlic and cook over low heat for 2 minutes.

Add the eggplant and chicken stock and bring to a boil. Reduce heat, cover and simmer for 45 minutes or until the eggplant is soft. Let the soup cool for 15-20 minutes.

Working in batches, puree the soup in a blender or food processor until smooth.

Return to the soup to the pot, add the coconut milk and salt and pepper to taste. Cook over medium heat until steaming. Serve garnished with chives and/or cilantro.

The soup is even better if it’s made 1 day ahead. Cool to room temperature, cover and refrigerate.

rice and garnish with scallion.

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One Year Ago – Braised Beef Bourguignon
Or Click Here! for a complete list of and links to all the recipes on this blog!

How do you climb out of a culinary rut? 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, 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.