Recipes for the week

Stew, pasta, and reader favorites 🌞

Dec 10, 2023

Happy Sunday. I hope you’re all having a wonderful weekend. My parents came down to Baltimore for their 39th wedding anniversary, and we had a really fun dinner at Fogo de Chão.

I cook so much that it’s a very nice break going out to eat occasionally, especially when you’re guaranteed to find something to like at Fogo de Chão since there’s so much to choose from.

Yesterday, I made Melissa Clark’s coq au vin, well, mostly. I did skip a few steps because I was hungry and didn’t feel like breaking out a second skillet. Despite the omissions I made–I skipped the lardons, didn’t fry the onions separately, and skipped the croutons–it was still a wonderful meal. Next time, when I have more time, I’ll make a more faithful version of the recipe; I’m sure it will be even better than my riff!

I also had an idea for a potato dish; sort of like a gratin without the cream and cheese. I have these cute vintage French terrine dishes that I finally decided to break out. I thinly sliced potatoes on a mandoline, then I fried mushrooms and leeks in brandy. I added flour, vegetable broth, and mustard and made a lovely little sauce.

I prepared the dish by alternating layers of potatoes, mushrooms, and cabbage leaves, and then I baked it. I was hoping it would be done to serve with my coq au vin, but it wasn’t so I had to boil up some egg noodles instead. Tonight, I’m going to see how the potato cabbage concoction turned out. Wish me luck!

New recipes

I’m back in action and catching up on new recipes. I have a gorgeous chicken and yellow split pea stew and a tomato-caper chicken orzo. I also have a few reader favorites to share with you.

Chicken and Yellow Split Pea Stew

If you need a stick-to-your-ribs stew recipe, this one is a must. The split peas become creamy and thick as they cook. Paired with a homemade chicken broth and plenty of aromatics like leeks and fennel, it’s a dish that brings so much flavor and richness. It’s really perfect for a cold night.

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Tomato-Caper Chicken Orzo

This little number is a perfect weeknight wonder. It’s easy to throw together, but the sauce still has lots of oomph thanks to balsamic vinegar, briny capers, and plenty of crushed red pepper.

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