It’s only 7:00am but based on how it feels outside right now, today is going to be BRUTAL. That’s why I felt compelled to write up some great noms you can enjoy when it’s super cold outside that’ll warm you right up.
French Onion Soup
I don’t know about you guys, but there’s nothing I love more than a piping hot crock of french onion soup on a cold day. Maybe it’s the cheese, maybe it’s the scolding hot broth, but whatever the reason… it’s my favorite.
Some of the best spots for french onion soup? I am pretty smitten with Olde Bryan Inn’s french onion soup. Honestly, that’s the best that I’ve had in Saratoga, I have a hard time recommending anywhere else.
Chicken Pot Pie
What started out as a special, the Chicken Pot Pie is now on the Comfort Kitchen menu full-time, and I couldn’t be more excited about it. It’s everything you want from a traditional pot pie – comfort, flavor, and warmth. But the ingredients they put into it just put it on a whole different level.
If you would prefer to stay in and bake a chicken pot pie at home, I suggest grabbing one at Healthy Living Market. They have them in both regular and gluten-free varieties, and they’re both AMAZING.
Some people want to be cozy in front of a lame fireplace when it’s cold, but having a 10-foot flame in your face is going to warm you up way more effectively at a Hibachi restaurant. We have Kinjo AND Duo to choose from, but either option will warm you up almost instantly.
If all else fails, get yourself something spicy. Not that all Indian food is spicy (because it’s NOT and that’s a common myth!), but you can certainly order some items from Karavalli that’ll take your breath away from the heat, and make you feel a little high. Spicy food can do that, you know! Just look for the little peppers on the menu that indicate spice level. The more peppers, the spicier the meal.
Whatever it is you decide to keep yourself warm with today, bundle up and be safe. Share any of your favorite foods to eat when it’s cold below!
Gratin Savoyard, cholesterol heaven, but it’s only once or twice a year.
Prep time: 20-25 minutes. Oven time: 20 minutes
· 2 tbsp. Butter
· 1 1/4 lbs. Potatoes (4 or 5 med. potatoes) (Red unpeeled, or white boilers peeled), cut in 1/2 inch or slighlty larger cubes,
· 1 or 2 medium Onions chopped coarsely
· 1/2 lb. Bacon, thick sliced and preferably smoky, cut in 1/4” strips
· 1/2 lb. (or more) coarsely grated cooking cheese – not too strong flavored, but not too bland either. Gruyere is delightful, but I’ve also used smoked Gouda and Asiago.
· 1/2 pt. Heavy Cream
· 1 or 2 cloves of garlic, chopped fine
· 1/2 chicken bouillon cube or 1/2tsp. chicken flavor base
· 1/4 tsp. black pepper (or more)
Pre-heat oven to 425°.
In a sauce pan, cover potatoes with cold water, bring to boil, and cook for 5 minutes. Drain promptly and set aside until called for.
In a heavy bottom non-stick saute pan that can go in the oven ( or use a regular saute pan and transfer to a shallow buttered casserole before adding cheese for finish in oven) melt butter and saute bacon and onions until onions are transparent. Add garlic and pepper and saute one minute more. Add potatoes and toss with bacon and onions to coat with fat. Add cream and bouillon cube/flavor base and bring to a boil, boil rapidly, stirring, for 2 or 3 minutes, until cream is noticeably thickened and reduced. Spread cheese evenly over top, and place immediately into hot oven. Bake for 20 minutes. Let stand about 10 minutes to cool a bit and set up before serving.
Serves 2 hungry people for dinner, or a lunch/brunch dish for 4.
Possible additions and variations:
· leftover ham, chicken, or sausage, cut in small pieces, added at same time as garlic
· fresh bite sized broccoli or cauliflower florets (about 1/2 lb.), added as above
· fresh mushrooms, sliced and added at end of saute with garlic
· fresh cabbage, sliced thin and added at same time as garlic
· fresh corn, cut from cob (or frozen, defrosted) added with potatoes
· chopped green pepper, sauteed with the onions & bacon
· sliced ripe olives and/or anchovies added just before cheese
· small amount finely chopped Jalapeño added just before cheese
· omit bouillon and add small can chopped clams (drained) just before cheese
· small dice of pepperoni (not too many) added with garlic