February 1—March 14
Here in the Mid-Atlantic, winter truly came in with a vengeance. After several years of mild temperatures and little snow, seems like we’re facing a new reality. Cold weather settled in right after the holidays, and the end of January brought a a daunting ten-inch-deep blanket of snow topped with a two-inch layer of ice. So far, the beginning of February has been frigid, with nighttime temperatures near zero and daytime temps below freezing.
On Cross-Quarter Day (February 2nd, when winter is half over) we had bright blue skies and lots of sunshine. According to folklore, that means six more weeks of winter. If the old-time prediction runs true this year, then we have six more weeks of comfort cooking ahead.
To suit the weather, I’ve been developing hearty, warming recipes from both American and European culinary traditions as well as dishes from far-flung world cuisines. You can take a virtual culinary trip to Tuscany, Senegal, and Louisiana, as well as try my updated version of classic English pub fare.
Although this website is focused on seasonal cooking, this time of year can make for some pretty dismal dining if we stick to ingredients from only pantry and root cellar as our forbears had to do. So we’re thankful for the stash of summer vegetables in our freezer and the lifeline of well-stocked supermarkets to keep dinners interesting. And winter’s the best time for ethnic cooking based on spices, condiments, and tropical produce. In the coming weeks I’ll be posting new late winter recipes, but you’ll also want to revisit some of the winter favorites from the PrepHoldCook recipe archives. Click on the link at the bottom of this page to view some of our favorite winter dishes.
And don’t forget Valentine’s Day! Even though this year’s holiday has passed, you can use this menu to celebrate an anniversary or other special occasion. Check out this post for planning, prepping, and cooking a romantic three-course dinner for two: https://prepholdcook.com/recipes/late-winter/valentines-day-dinner/
Braised Lamb Shanks with Tuscan White Beans and Lacinato Kale
Team succulent, tasty braised lamb shanks with tender cannellini beans in a brothy tomato sauce to make a winter meal that’s both warming and comforting. Slow simmering brings out all of the lamb’s flavor and creates a delectable sauce. Lacinato kale lends its earthy flavor and adds lots of nutrients and fiber, making this meal healthful as well as delicious. You’ll mop up every last bit of savory sauce with crisp, airy, olive-scented ciabatta bread.
Senegalese Peanut Chicken with Broken Rice, Braised Cabbage, and Plantain Chips
This bright and spicy dish is sure to cure the late winter blues with its bold West African flavors. Braised chicken thighs simmer in a rich sauce thickened and flavored with peanut butter and given a spicy kick with Scotch bonnet or Habanero chiles. The unique texture of broken jasmine rice complements the smooth, savory sauce. Carrots and yellow bell peppers simmer along with the chicken, and braised cabbage wedges make an attractive side veg. Crunchy plantain chips make a tasty garnish.
Cottage Pie Meat Loaf with HP Gravy and Sautéd Shredded Vegetables
This warming winter recipe combines the best of two British pub fare specialties: cottage pie and meatloaf. Firm, moist, individual meatloaves are topped with a thick layer of cheddar cheese mashed potatoes and then baked golden brown. These irresistible loaves are enhanced by a rich, thick, brown gravy flavored with Brit-beloved HP Sauce, a sweet-and-tangy condiment that lends a distinctive flavor. Crisp, flash-sautéed zucchini and yellow squash “noodles” add color and crunch.
Creole Shrimp Étouffée with Buttery Rice Pilaf and Haricots Verts
Warm up your kitchen and fill your home with the irresistible toasty aroma of Louisiana brown roux as you prepare a classic “smother” sauce. This signature New Orleans recipe simmers flash-sautéed Gulf shrimp in a rich, thick, savory brown sauce enhanced with white wine and tomatoes. Serve your shrimp étouffée over long-grain rice sautéed with butter and onions then oven-steamed to yield fluffy, separate grains. Accompany your dish with tender French beans for a satisfying and nutritious meal.
