snow day menu.

thank you to yankee magazine for this perfect snow day menu.

soup + salad + bread + dessert = perfection.

sweet potato, corn (and chicken) chowder
what you need:

• 1/2 pound smoked slab bacon, diced
• 1-1/2 pounds red bliss potatoes, scrubbed
• 1 medium onion, peeled and diced
• 2 bay leaves
• 1 large sweet potato, peeled and diced (1/4-inch dice)
• 4-5 cups chicken stock, or to cover
• 1/4 cup light brown sugar
• 3 cups fresh or frozen corn kernels, cooked until just tender
• 1 tablespoon chopped fresh parsley
• 1/4 cup sliced scallions
• 1 cup heavy cream (or milk for the healthy version)
• 2 cooked chicken breasts, diced
• salt & pepper, to taste

what you do: in a large soup pot, fry the bacon over medium heat just until it starts to crisp, about 8 to 10 minutes. meanwhile, quarter and slice the red potatoes by hand or in a food processor, about 1/4-inch thick. add the onions and bay leaves to the bacon, and cook until the onions are translucent, about 3 to 5 minutes. carefully drain off half of the bacon grease and discard. add the sweet and red potatoes and chicken to the soup pot, add enough stock to cover the potatoes, and bring to a simmer over medium heat. simmer until the potatoes are tender, about 15 minutes. add the brown sugar, corn, parsley, scallions, and cream, and cook until heated through, stirring often. season with salt and pepper to taste, and serve hot.

winter green salad
what you need:

• 1 bunch arugula
• 1 head fennel, julienned (ech, no thank you)
• 1 head radicchio
• 1 head boston lettuce
• 2 tablespoons lemon juice
• 1 tablespoon dijon mustard
• salt & pepper
• 6 tablespoons olive oil
• shaved Parmesan cheese

what you do: wash the greens thoroughly and arrange in a large salad bowl. in a small mixing bowl combine the lemon juice, mustard, and salt and pepper. slowly add the oil and whisk to incorporate. when evenly blended, drizzle over the greens. top with Parmesan to taste
country bread - store bought today...too many good vermont bakeries to choose from!

gingerbread cake

what you need:

• 2 cups applesauce
• 1 cup dark molasses
• 2 teaspoons baking soda
• 3 cups sifted all-purpose flour
• 1/2 teaspoon salt
• 3 teaspoons powdered ginger
• 1-1/2 teaspoons cinnamon
• 1/2 teaspoon ground cloves
• 4 eggs
• 1-1/3 cups sugar
• 2/3 cup vegetable oil
• white icing (supposed to make your own, but i will save that for another time!)
  

what you do: preheat oven to 325 degrees f. in a large saucepan, slowly bring the applesauce to a boil. stir in the molasses and baking soda. (the mixture will foam up.) set aside to cool. in a medium bowl, combine the flour, salt, and spices, and stir with a whisk to blend. in a large bowl, beat the eggs with an electric mixer for several minutes, until light. gradually add in the sugar and continue beating until thick. gradually beat in the oil. with the mixer on low speed, alternately fold in the flour mixture and the applesauce mixture. pour the batter into a well-greased 10-inch tube pan and bake for 1 hour and 15 minutes. cool the cake in the pan for 15 minutes. then unmold and continue to cool on a rack. decorate with vanilla frosting (-: