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Like a Girl Scout, I am always prepared. When news reports advised a blizzard was on its way, Edward and I dashed to Whole Foods to stock up. I, like many of you, never dreamed it would be the second largest snowfall in city history.
I roasted a chicken and put on a big pot of beef to be braised in red wine. I made sure there was an array of fresh vegetables on hand, along with fixings for a salad.
Since desserts contain no calories if enjoyed during a heavy snowfall, I stocked the freezer with ice cream and had an apple pie on hand.
Edward and I built a fire and ate by its warmth. We watched movies and enjoyed the breathtaking beauty of the snow falling over the city.
■ Roast Chicken ■ with Garlic and Parsley
Ingredients:
1 free-range, organic chicken, at least 4 pounds
Kosher salt, freshly ground black pepper and imported sweet Hungarian paprika, to taste
1 head of garlic, separated into cloves
1 large handful of Italian parsley leaves
Directions:
Preheat the oven to 400 degrees.
Thoroughly pat the chicken dry with paper towels. Place in a shallow roasting pan. Sprinkle on the salt, pepper and paprika. Place the garlic and parsley in the cavity of the bird.
Roast for one hour.
Serves two to three.
Note from Phyllis: No need to peel the garlic in this recipe. You can use a lemon, cut into quarters, and some fresh rosemary leaves in place of the garlic and parsley. But do not use dried herbs. They will not work here.
■ Beef Braised in Red Wine ■
Ingredients:
3 pounds of beef chuck, patted dry with paper towels and cut into 2-inch cubes
Vegetable oil, to coat the bottom of a 4-quart pot
4 heaping tablespoons of flour
Kosher salt and freshly ground black pepper, to taste
2 bay leaves
4 Yukon Gold potatoes, cut into chunks
3 carrots, peeled and cut into chunks
1 bottle of dry red wine, such as Cotes du Rhone or Pinot Noir
1 32-ounce package of beef stock
Directions:
Preheat the oven to 300 degrees.
Heat the oil over medium-high. Sauté the beef, using a wooden spoon, until browned. Add the flour and stir well until the beef is coated and the flour is cooked.
Add the remaining ingredients and bring to a boil.
Remove the pot from the heat. Cover and cook in the oven for three hours.
Serves three to four.
Note from Phyllis: The red wine gravy should be a bit thick. If you need to make it thicker, mix 2 tablespoons of flour with 2 tablespoon of butter. Add to the pot and blend well.
■ Green Beans ■ with Caramelized Shallots
Ingredients:
1 pound of green beans, trimmed
Olive oil, to coat the bottom of a 3-quart pot
1 large or 2 small shallots, sliced
2 fat cloves of garlic, sliced
Kosher salt and freshly ground black pepper, to taste
Directions:
Bring a large pot of water, enough to cover the green beans, to boil. Add the beans, lower the heat to medium and simmer for about 10 minutes. Drain immediately in a colander and run under cold water. Drain well.
Heat the oil over medium-high in the 3-quart pot. Add the shallots and sauté for about four minutes. Add the garlic and sauté about two minutes more. Season with the salt and pepper. Add the green beans to the shallot mixture and sauté for about five minutes. Check for doneness, as the beans should be a bit crisp.
Serves four.
Note from Phyllis: I usually use fresh green beans in this recipe. Since I did not have some on hand during the blizzard, I used my stash of frozen haricot verts from Trader Joe’s. They are grown in France and cost $1.99 for a pound bag.
■ Winter Salad ■
Ingredients:
1 head of romaine, torn into pieces
2 big handfuls of baby arugula
1 small head each of frisee and radicchio
3 Israeli cucumbers, peeled and diced
Kosher salt and freshly ground black pepper, to taste
1/2 cup of olive oil
Juice of 1 lemon
Directions:
Place all of vegetables in a serving bowl. Toss well. Season with the salt and pepper.
Whisk the oil and lemon juice together. Pour over the salad and toss well.
Serves four.
Note from Phyllis: This is a free-form recipe. Any ingredient on hand during a snowstorm can be added to the bowl, including grape tomatoes, radishes, shredded carrots or a can of artichoke hearts, rinsed and drained well. Meyer lemons have been in markets since November. They are bursting with juice and contain less acid than regular lemons.
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