Happy New Year! You might notice that things look a bit different here at Feelgood Eats - we’ve done a bit of redecorating so please let me know how you like the new look! Best wishes on a happy and healthy 2009!

Cheddar & ale soup is a common offering on New England pub menus in the winter, but for some reason I’ve never had it before - honestly, cheese and beer just doesn’t sound terribly interesting, does it? I probably still wouldn’t have given it a go if I hadn’t shared a delightful cheddar & ale dip at The Alchemist (Waterbury, VT) with my partner T. last week. I was surprised to find a real depth of flavor with the dip and I knew I wanted to try and put something together at home.

I adapted this recipe from one published in Gourmet and it’s really the perfect antidote to a chilly winter’s night. This recipe combines seasonal ingredients (onions, leeks, carrots, garlic) to create a strong flavor base with the punch of the ale and cheddar to zip things up a bit. The neat part about this recipe is that it can easily be adapted to create a tasty dip or fondue (simply cut down the liquid ingredients by half), or try a fun twist on grilled cheese and whip up a welsh rabbit. [click to continue…]

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If you are looking for a dish to wow your holiday dinner guests, then this lobster risotto is it. It’s elegant, festive, and, maybe the best part, easy to make - especially if you have a few risottos under your belt.

I’ve been on somewhat of a lobster kick lately, not because I am swimming in extra cash, but the dreary economic climate has lowered the price of lobster quite a bit (apparently lobster prices usually coincide with the vibe on Wall St.), making lobster a nice indulgence.

I’m also a bit geared up to be back living in New England, so while my friends in the Bay Area are enjoying the beginning of Dungeness crab season, I’m living it up with fresh lobster that is still in season (and might be at it’s best) in November and December. It seems that on either coast the seafood choices are prime right now. [click to continue…]

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After contemplating the amount of slush I dragged in after my last outside excursion, I have decided that winter is definitely here. It’s been a couple of years since I navigated the perils of winters in New England (ice storms, parking bans, limited amounts of sun) but I am looking forward to the snowy days ahead (especially if I don’t have to drive in it).

While it’s easy to get geared up for skiing, snowshoeing, and hot cocoa in the lodge, I have found that it takes a bit more energy to stay positive about cooking winter meals. I am a huge fan of soups, stews, roasts and other warm dishes, but sometimes I miss the crunch of fresh raw veggies that are so abundant in the spring and summer.

Of course, mixed greens and salads are always an option, but I was excited to integrate root vegetables like celery root and carrots into a crunchy side. This celery root remoulade recipe is a perfect accompaniment to fish or chicken and the best thing about it is that, like coleslaw, it can hang in the fridge for a couple days and only gets better with time. [click to continue…]

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It’s nice to have a few quick dips and spreads up your sleeve for last-minute party plans or special treats. My sister introduced me to this Mediterranean-inspired spread and it has quickly become a new favorite, perfect for spreading on crackers, serving alongside fresh vegetables, or smearing on a sandwich.

Sometimes I find creamy dips and spreads to be a bit one-dimensional, heavy on the dairy and light on other flavors. This spread is totally different, with a well-balanced combination of sweet (dried apricots, honey), savory (olives, pecans, capers), and a bit of tang (goat cheese, red wine vinegar). [click to continue…]

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The Monte Cristo sandwich, topped with a drizzle of maple syrup, just might be the perfect way to start a weekend morning. It’s a killer combination of sweet and savory with layers of ham, turkey, and cheddar wedged between battered dipped challah bread, griddled up french-toast style.

My introduction to the Monte Cristo was at brunch a couple of weekends ago at Prune (NYC), a cozy, casual chef-owned restaurant in the East Village. Prune’s brunch menu ranges from unique European inspired offerings such as an “appetizing plate” of smoked fish and garnishes and a “youth hostel breakfast” of sliced liverwurst, fish pastes, and german bread, to more traditional brunch items like eggs benedict and huevos rancheros. It’s the kind of brunch menu that satisfies both the food adventurists who like to try new things and the more traditional egg and toast types.

prune’s monte cristo brunch plate [click to continue…]

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Sometimes I wonder if I am alone in my belief that a squash soup should not taste like a pumpkin pie.

This fall I’ve ordered a few squash soups while out and about and they have been filled with the usual pie suspects: cinnamon, nutmeg, and maple syrup (or an unusual suspect that keeps creeping in, the curry spice blend). All of these spices when used in moderation can really enhance a soup, but with the squash soups I tasted they really tended to mask, overpower, and even bring the dish into the pie dimension.

My mom had requested a squash soup for Thanksgiving dinner so I started a search for a recipe that avoided common pie components and that would wake up the squash without masking its flavor.  Surprisingly, there wasn’t much out there that didn’t include the suspects listed above - it seems that squash soups are really in a rut.

Luckily I found the answer to the squash soup rut with a recipe from Suzanne Goin’s Sunday Supper at Luques, a cookbook that time and time again serves up delicious recipes inspired by the seasons [click to continue…]

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When I looked at the weather forecast last night things looked bleak - the first big winter storm, a mixture of snow and ice that would drop something like six inches of wet mess on the ground. I immediately zipped into action, running out to the grocery store to get last-minute supplies, making sure the car was undercover in the garage, and breaking out a pancake recipe that has been waiting for that first cold, snowy morning.

When I peered outside this morning I was a bit disappointed. No snow, no mess, no cars struggling up the hill on Main St. When I checked the temperature it was almost 40F out. Not quite the winter weather I had expected.

Although I had wanted to be whisking up a pancake batter while the snow flakes dropped into a winter wonderland, I didn’t want to totally give up on my morning plan. And while a nice snowfall might have made the perfect backdrop, these pancakes proved that they are delicious in any setting. [click to continue…]

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a thanksgiving menu:

• Celery Root, Parsnip & Apple Puree (Amy from Eggs on Sunday)
• Fennel, Apple & Cranberry Stuffing (Tiffany from the Garden Apartment)
• Brussel Sprouts with Virginia Ham (Tiffany from the Garden Apartment)
• Roast Turkey Tips (below)
• Squash and Apple Bake (Amy from Eggs on Sunday)
• Apple and Pecan Tart (Kristin from The Kitchen Sink)
• Sweet Potato Cake with Praline Pecan Topping (Grace from A Southern Grace)

roast turkey tips:

Last year I roasted my first Thanksgiving turkey and it stressed me out. I fretted over cooking times, cooking temps, brining, and anything else that could possibly go wrong. Happily, the turkey turned out great and I did learn one big lesson from the experience:

relax.

Although it seems like something new and totally different, roasting a turkey is exactly like roasting a chicken, albeit a super-sized one that requires an extra hand to move around. The key is to source a great bird and to incorporate a couple of nuances that will ensure the bird cooks evenly. Below are my tips for a no-stress, low-fuss roasted turkey. I’ve also included web resources that should help further calm any turkey fears. As always, if you’ve got any tips or stories to share, please drop a note in the comment section!

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feelgood eats thanksgiving comment contest winner :

Congratulations to the Thanksgiving comment contest winner: Amy from Eggs on Sunday! Thank you to everyone who participated-your comments were a joy to read!

If the words kale, swiss chard, and collard greens strike a note of fear in your heart, then this recipe is for you. Actually, it is more of a method than a recipe but I can promise you that it will change the way you look at these dark leafy greens forever.

All of the current research points to the fact that dark leafy greens are good for you, like really good for you, since they are loaded with calcium, vitamin C, vitamin B6, manganese, and iron. Their nutritional benefits are highlighted by the fact that they thrive in the colder months so they are of great use during the late fall, winter, and early spring.

When they are young, dark leafy greens can be eaten raw and you will usually see little swiss chards floating around in a mesculin salad mix. However, as they grow they become a bit tougher (with strong fibers that are great for your colon but a bit tough to chew) and their bitterness increases, which isn’t always pleasing to some palates. A nice slow braise will tenderize and sweeten dark leafy greens and the technique is easy to master.

braised greens: a quick how-to:

I learned this method from my friend Porsche during my externship at Three Stone Hearth, a community supported kitchen (CSK) in Berkeley, CA.

*This recipe can easily be made vegetarian by substituting butter for the bacon and vegetable stock for the chicken stock.

• 2 bunches dark leafy greens (swiss chard, kale, collard greens)
• 3 cups chicken stock
• 1 tablespoon of butter or extra-virgin olive oil
• 2 slices of bacon, thinly sliced
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1 cup Parmigianno-Reggiano for garnish

I start by prepping the greens with a quick bath and rinse, followed by a dry in the salad spinner.

Next I like to separate out the stems from the leaves, thinly slicing the stems (to help them break down more quickly) and then rolling up and slicing the leaves (chiffonade). Now the greens are ready for the hot tub.

Heat the chicken stock in a small saucepan set over medium heat.

Place a large pot over medium-high heat and add the butter (or extra-virgin olive oil). Add the bacon and cook until the fat renders out and the bacon begins to crisp. Add the onions, garlic, and red pepper flakes and stir. Cook for 3 minutes or so, until the onion becomes translucent. Add the greens and toss to coat, allowing the greens to quickly wilt. Turn the heat to medium-low.

Using a ladle, add about a 1/4-1/2 cup of chicken stock to the greens and stir. Allow the liquid to dissolve and repeat the process. You don’t need to be right on top of things, but try not to let the greens get too dry. The greens should cook for about 25-30 minutes.

Use tongs to remove the greens from the pot and transfer onto a serving plate. Garnish with a bit of Parmigianno-Reggiano and serve. These greens are also a great addition to pastas, pizzas, or egg dishes.

check out more ways to cook leafy greens:

101 Cookbooks: Kale Recipes

Kalyn’s Kitchen: Red Kale Omelet for Two

Smitten Kitchen: Spaghetti with Swiss Chard & Garlic Chips

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