Just in case you never noticed it, this is indeed a seasonal blog. There is one common theme that runs among all posts – I am a silly and giddy person during the months when the sun is shining and I can go outside sans coat and indulge myself with beautiful blossoms, birds, butterflies and bees, and I turn into another kind of person (did someone say cranky, impatient?) during the months when the glorious gifts of nature retreat into their hibernation period and most of the landscape is bleak and cold. Did anyone miss that? LOL
Well, we got away nearly scott-free up until the last week or so, didn’t we? It was a great gift for me to skid into Winter – by enjoying near-balmy temperatures and a panoply of sunny days. I was happy as hell to delude myself all along the weeks – in a haze of full enjoyment with little signs of growing life outside to tease me – even though I knew in my heart there would be a price to pay. I almost believed, well was hoping, it would continue right through the end of March.
I always try to keep some colors going inside the house:
among the ut-ohs:
I absolutely have to admit I was thrilled to see these gorgeous magnolia blossoms a couple of weeks ago – they are sadly gone
But, by yesterday those cold, biting winds of January were firmly in place nipping at my nose and fingertips as I walked Kit in the mornings. She, at 13, yes miraculously still here, seems to actually enjoy the cold, pausing to dilly-dally incessantly along the way. I am happy to indulge her as long as she’s here, even if I do mumble under my breath here and there. The sun certainly does help cheer me, though……..
When the world outside my door turns basically mono-chromatic (well we do still have some green grass this year) and the branches of the trees are bare and are scorched by the cold winds, I turn to other expressions with color to brighten my mood. These beautiful jewel tones of citrus help out a lot.
This recipe is actually from last week – that Tuesday when it started out at 9F. – and was asked for by a friend. I am happy that these lovely colors do inspire! Yesterday, as the frigid winds kicked in, I made a beautiful huge pot of Beef Stew, inspired by a shared post on fb-The View from Great Island from savingdessert.com (http://www.savingdessert.com/2016/01/guinness-beef-stew/ – I made a gluten-free version with red wine instead of the Guinness (yes, Virginia, beer is full of gluten!) and no flour or sugar. It was chock full of carrots and potatoes, though and after a few hours in a low oven was just lovely as we came in from the cold at dinnertime. After grilling the man behind the meat counter at Whole Foods about where they source their meats from (noting that the US Congress has let the labeling law go down the drain) I came home with a lovely beef chuck roast that I cut myself. It was perfection! Make sure you grill your meat purveyors on an ongoing basis! (get it? “grill” your meat purveyor?)
Chicken with Meyer Lemon and Blood Oranges
8 – 10 bone in skin on chicken thighs
1 large yellow onion, sliced thin
8-10 garlic cloves, whole, can leave skin on
2 tablespoons extra virgin olive oil
2 tablespoons butter
3/4 cup white wine
3/4 cup chicken stock
1/4 cup freshly squeezed meyer lemon/blood orange juice
3-6 large sprigs fresh Rosemary
2 meyer lemons, sliced
2 blood oranges, sliced
salt and pepper to taste
Preheat oven to 350F.
In a large ovenproof skillet that has a cover, heat olive oil and butter over medium-low heat. Add the onion slices and cook for 10 minutes or until softened and lightly browned. Remove the onions with a slotted spoon and set aside.
Sprinkle the thighs with salt and pepper. Turn heat up to medium high and brown chicken 3 minutes per side. Remove the chicken from the pan. Remove fat from the pan and discard. Add the white wine and deglaze the pan, scraping up any brown bits on the bottom of pan with a wooden spoon. Reduce the wine by half over high heat. Add the chicken and onions back to the pan. Distribute the garlic cloves around the pan. Add the chicken stock and juice.
Arrange the meyer lemon and blood oranges over the pieces of chicken. Top with rosemary sprigs – don’t forget these – they add important flavor.
Cover and put the pan in the oven and bake 30 minutes. Remove from oven and let sit for 10 minutes. Serve with mashed potatoes, polenta or buttered egg noodles.
So, even though it’s turned cold, get into the kitchen and get your dutch ovens and covered casseroles out and make something rich and rewarding!
And, I thought I was going to sail right through to Springtime – Ha!
charming St. Tropez in Autumn – 10/15