Winter Dishes

When it gets cold outside, the warm smells that fill the kitchen can make a great difference in the entire feel of the home. Below are some hearty dishes that we cook in the winter to achieve that irresistible aroma and stick-to-your-ribs feeling without getting over-stuffed.

BEEF DAUBE

  • 3 1/2 lbs. well trimmed boneless beef chuck, cut into 1" cubes
  • Enough flour to coat the meat plus 2 tbsp
  • 6 tbsp. butter, divided
  • 3 tbsp. extra virgin olive oil
  • 2 cups chopped onions
  • 1 1/2 cups chopped leeks (white part only, about 2 medium)
  • 1 1/2 cups chopped carrots
  • 1 large celery stalk, chopped
  • 4 garlic cloves, chopped
  • 2 1/3 cups beef broth
  • 5 juniper berries
  • 1 tbsp chopped fresh thyme
  • 1 tbsp chopped fresh rosemary
  • 1 Turkish bay leaf (if you use California put two in)
  • 3 cups red wine (I use Merlot)
  • 3 cups water
  • 3 tbsp tomato paste

Sprinkle beef with salt, paprika and pepper, coat with flour and shake off excess.

Mix 2 tbsp. butter with 2 tbsp. flour to make a smooth paste.

Heat oil in a heavy and wide pot over medium-high heat. Add the beef in batches and brown thoroughly on all sides. Don't over-crowd the meat. Transfer meat to a bowl. Add onions, leeks, carrots, celery and garlic to the pot and sauté until they begin to soften, abuot 3 minutes. Add 2 cups broth and spices and bring to a boil, scraping up the brown bits. Boil until the broth is reduced to a glaze, about 12 minutes. Return beef to pot, add wine and water and tomato paste. Bring to a boil. Reduce heat and simmer 1 1/2 hours.

Transfer the beef to a bowl. Discard visible fat from the top of the sauce (if you have time, chill and de-fat). Bring to a boil. Whisk in the butter-flour paste and continue boiling until the sauce is thick enough to coat a spoon, about 15 minutes. Return beef and any juices to the pot. You can thin the sauce out with additional broth if you wish. This dish keeps for up to 4 days. Chill uncovered until cold, then cover and keep chilled.

I serve this dish with mashed potatoes, but the original recipe calls for noodles.

TURKEY GOULASH WITH CARAWAY NOODLES

We found this recipe at Café Kor in Budapest. They sure know how to cook turkey in Hungary!

  • 2 large turkey thighs, skin removed, meat cut to 1" pieces
  • 1/2 cup Hungarian sweet paprika (you can mix in some hot paprika if you like a zip to your goulash)
  • 2 tsp. kosher salt
  • 3 tbsp olive oil
  • 2 large onions, chopped (about 3 cups)
  • 2 large russet potatoes, peels and cubed (abuot 1 1/2 lbs)
  • 4 cups chicken broth
  • 4 garlic cloves, chopped
  • 1 bay leaf
  • 2 thyme sprigs

Place turkey, paprika, salt and pepper in large re-sealable bag and shake. Heat the oil and add turkey cubes until brown. Add vegetables and spices and cook 5 more minutes, turning occasionally. Add broth and bring to a boil. Reduce heat and simmer until potatoes begin to fall apart, about 1 hour.

Season the stew and serve with cooked buttered noodles. The Hungarians like to season their noodles with caraway seeds but frankly, I'd rather not.

MOROCCAN-STYLE ROAST CHICKEN

  • 1/4 cup butter
  • 1/4 cup honey (I prefer Acacia honey)
  • 1 tsp ground cinnamon
  • 1/2 tsp turmeric

Position rack in bottom third of the over and preheat to 400F. Whisk butter, honey, cinnamon and turmeric in small bowl. Season with salt and pepper.

Place chicken on rack in roasting pan. Brush with honey and butter mixture and sprinkle with salt and pepper. Roast until a thermometer inserted in the thickest part of the thigh registered 165-170F, brushing occasionally with honey butter and covering if turning brown too quickly, about 1 hour 10 minutes.

This dish makes the house smell really good! I serve it with couscous studded with raisins and blanched sliced almonds and a touch of turmetic (I just like that color).