Cooking to fend off winter.

[ChefKnivesToGo]

I woke up to a balmy 10 below this morning here in Madison WI.

What’s your go-to meal when temperatures plunge?

[lsboogy]

It's still a balmy 16 below here (was -18 earlier), and we are going to have a "high" of 6 below in Minneapolis, looks like a good day to make some lasagna - off to start the sauce so I can serve dinner at 7pm. Phoenix is calling - going to be there later this week.

[ChefKnivesToGo]

Do you go to AZ every winter? If the business wasn't chaining us down I would totally be a snowbird and spend winters somewhere else.

Here is what I made last night. Nothing like a good pot roast.

[JASinIL2006]

This is what I made last night. NY strip, roasted balsamic asparagus, and French onion soup tarte tatin.

[Kalaeb]

With wind chill -31 here this morning...it was a quick dog walk to say the least. Usually the go to us chilli, but today filet mignon with homemade croissants and roasted red potatoes.

[jacko9]

OK - it's 55 degrees here and cloudy but, I put my smoker in the shed yesterday because of rain. This morning I trimmed out a small brisket with some carrots, potatoes, dry onion soup mix and cream of mushroom soup. I'll cook this for 10 hours on low in the slow cooker.

[slensgra]

I second the strip steak!

[lsboogy]

Do you go to AZ every winter? If the business wasn't chaining us down I would totally be a snowbird and spend winters somewhere else.

Here is what I made last night. Nothing like a good pot roast.

just going to visit daughter and maybe some folk from another site - my company has offices in almost every state and country - but we are looking at snowbirding as well.

[jacko9]

Do you go to AZ every winter? If the business wasn't chaining us down I would totally be a snowbird and spend winters somewhere else.

Here is what I made last night. Nothing like a good pot roast.

Did you ever consider - a mobile business where you just have containerized inventory ready to load up or operate out of a mobile stacker retrieved and hit the road and do 6 months in each location?

[btbyrd]

Our go-to cold weather fare is pot roast. My technique is to braise the meat on its own (with some aromatics that later get discarded) and roast the vegetables separately. Cooking the veg separately dramatically improves things -- better control over doneness of the individual elements and a more concentrated, roasty flavor.

[ronnie_suburban]

Been making soups and stews all week and we'll finish off the leftovers tonight but figured I'd add a hearty pot of beans today . . .


Rancho Gordo Christmas Lima Beans & Takamura Chromax Gyuto, 210mm

[jacko9]

A few hours at low cooking - dam I need some lunch!

[jacko9]

Also going to have fresh garden salad tonight. The winter rains and warmer weather combined to give me a hatch of aphids so, Amazon Prime to the rescue and two days later my ladybugs are cleaning up the garden.

[gladius]

Albondigas!

It rained this week but today’s sunny, high of 72 with white puffy clouds overhead. The greens looked perfect: I picked chard and beet tops adding them to Albondigas which I cooked in my black clay pot. I added the usual spices but at the end Ohsawa Shoyu, a dash of Red Boat and powdered mushrooms that includes Chaga, Lions Mane, Turkey Tail, Cordyceps and Reishi for a depth of flavor that tasted so so good; maybe my best pot ever. Finished with Meyer lemon juice I picked this morning.

[jbart65]

Damn, Gladius, that sounds and looks amazing!

I just saw this thread tonite. Yesterday I made chicken and herbed dumplings because of the cold. I only do that once a year.

Alas, no photos.

Bought a whole bird, separated the breasts, cut up the rest of the carcass with a honesuki and made a stock in my instapot. Poached the breasts in the finished stock, shredded and set aside. Sautéed onions, carrots, garlic, made a roux, added dry sherry, the stock, some cream, bay leaves, thyme and simmered till thicker. Dropped in the dumplings and shredded meat, finishing with peas, cracked pepper and lots of parsley.

[Wjhunt]

Pot on fire

[ChefKnivesToGo]

Looks like we’re all eating well!

[FisherMAn1298]

Just saw this, amazing dishes all! I start with hot chocolate on a cold day or night. I used my new wok for the first time. STir fry vegetables , chinese noodles and chicken sliced half frozen suggested by chinese chef 70 yrs. old on youtube. Used my new srk8 and was it amazing! Great release, sliced through all flawlessly, well balanced. Eating so much cleaner these days. My cheat was a beautiful cornbread cooked a sunburst yellow and served hot dripping with butter!That arctic air that left Mark and Sue in Wisconsin is dropping in on us as I write this. Gonnna be a tough end to this week. Prime rib roast on Sunday, can't wait. I'll try to remember and post a couple pics.

[Bear007]

A quick chili or soup

[FisherMAn1298]

Well done Bear! Beautiful creations, I especially love mushrooms!