Cold Weather Comfort Foods
As a lifelong resident of the Midwest, I’ve come to the realization that there is no escaping winter. It will have it’s way with you. Some people have chosen to embrace it, like our beloved Nora, who can be seen, even on the most cold and daylight deprived days, out frolicking in the ice and snow.
Other, more rational, people have made the choice to fight against the oppressive, bitter winds and the unrelenting below-zero temperatures by turning to the kitchen. There, they’ve fortified themselves through the magical art called “Comfort Food.”
I’ve asked the staff here at HDT if they have a food or recipe they use that combats the onslaught of red noses and frosty feet, and I got a bunch of goods ones. If you have any you’d like to share, please comment below!
1/2 medium orange
3/4 cup water
1/4 cup turbinado or granulated sugar
20 whole cloves
2 cinnamon sticks
2 whole star anise
1 (750 milliliter) bottle dry red wine
Rum or amaretto, for serving (optional)
Using a vegetable peeler, remove the zest from the orange in wide strips, taking care to avoid the white pith; set aside. Juice the orange and set the juice aside.
Combine the water and sugar in a large, nonreactive saucepan and boil until the sugar has completely dissolved. Reduce the heat and add cloves, cinnamon, star anise, orange zest, and orange juice. Simmer until a fragrant syrup forms. Takes about 1 minute.
Reduce the heat further and add the wine. Let it barely simmer for at least 20 minutes but up to a few hours. Keep an eye out so it doesn’t reach a full simmer.
Strain and serve in small mugs, adding a shot of rum or amaretto and garnishing with the orange peel and star anise if desired.
This shepherds pie hits both of these criteria in stride. After you’ve had a long day of either slogging through the ice fields on Greenland or the green fields of Iceland, you’re going to be happy to dig into this bad boy.
2 lbs freshly ground burger
1 large onion, finely chopped
4 carrots coarsley chopped
2 tablespoons tomato paste
2 tablespoons flour
1-2 tablespoons Worchestershire sauce
Salt and pepper to taste
10 oz frozen peas
2-1/2 lbs russet potatoes peeled and quartered
1 cup milk
6 tablespoons butter
Preheat over to 425F. Heat a large skillet over high heat. In two batches, cook burger until no longer pink, about five minutes each. Transfer burger to a colander set in a bowl; let fat drain off and discard.
Add 1/4 cup water to the skillet, scraping up browned bits with a wooden spoon. Reduce heat to medium; add onion and carrots. Cook, stirring occasionally, until softened (about 5 minutes). Stir in tomato paste. Add flour, cook, stirring, for 2 minutes.
Add Worchestershire sauce, 2 cups water, and burger. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Simmer until thickened, stirring occasionally, about 10 minutes. Stir in peas; cook 1 minute. Divide among eight 8-oz ramekins; or two 9-inch glass pie dishes.
Potato Topping: In a medium saucepan, cover potatoes with salted water by 1 inch; bring to a boil. Reduce heat, simmer until fork tender (about 15-20 minutes). Drain.
In pan, bring milk and butter to a simmer, remove from heat. Return potatoes; mash. Season with salt and pepper.
Spread potato topping over pies; use a fork to make peaks. Bake on a baking sheet until tops are browned, 25-30 minutes. Cool slightly, serve.
I asked around the staff and our resident chef, Chris G. came up with this neat little recipe. He said it reminded him of gatherings, church basements, and the way that a good meal can bring people together, which he claims is the true meaning of comfort food.
1 lb chuck steak cubed
6 oz potato cubed
6 oz rutabaga cubed
1 onion finely chopped
1/2 tsp rosemary
1/2 tsp savory
1/2 tsp sage
pinch salt & pepper
1 egg (beaten)
Preheat oven to 425F. Divide dough into 6, roll out into round shapes
Mix steak, veggies, herbs & season. Then spoon equal amounts onto crusts
Brush edges with water then pinch together firmly, (it must seal!)
Transfer pasties to a lined baking sheet. Brush each pasty with egg, then place in oven.
Cook for 15 minutes at 425F, then reduce heat to 325F and then cook for an hour.