Winter Menu for 6

February is the time for hearty food and strong drink to sustain us through the final weeks of winter. It's unclear what Mother Nature's plan is for March -- I'm hoping for some warmth and sunshine -- but I wanted to share a recent dinner party menu in case you're in need of inspiration. It serves six easily, so four of us were very satisfied.

I started with a simple cheese board with aged Vermont White Cheddar, California Swiss, and a Vermont chèvre. I served toasted slices of my homemade focaccia bread. The mood called for cocktails, so I served whiskey sours. 

Whiskey Sour (Individual)

3 parts Bourbon or Tennessee Whiskey

1 part lemon juice

1 part simple syrup

Serve over ice

For the meal, I prepared braised short ribs of beef with mashed potatoes and roasted brussels sprouts.


Basic Roasted Brussels Sprouts
Serves 6
Prep Time: 10 minutes
Cook Time: 30 minutes

• 2 lbs brussels sprouts, stem end trimmed, cut in half
• 4 shallots, sliced (optional, be careful not to slice too thinly as they may burn)
• 2 tsp. salt
• 2 tsp. black pepper
• 1 tsp. granulated garlic
• 1/4 cup extra virgin olive oil
• rimmed baking sheet lined with parchment paper

Pre-heat the oven to 450 degrees. In a large bowl, toss all the ingredients together until the sprouts are well-coated with oil. Spread on an even layer on the sheet pan and roast for 20-30 minutes until just starting to turn golden. Serve immediately.

Searing the short ribs before braising.

The star of this show is the braised short ribs. I strained the sauce this time in a fat separator and reduced it to a fine gravy thickened with just a little flour and butter in a beurre manié (kneaded butter).  


 With the right menu and a little planning, a delicious and hearty winter meal is easy. With roasting and braising, you're dealing with low-maintenance food and bold flavors.


Our guests brought sparkling Malbec and we enjoyed every drop. The bubbles really cut through the rich meat and potatoes perfectly. Great food and even greater friends can make you forget how cold it is outside.

Potato Leek Soup

This batch was just about perfect, y'all. I made a big pot last night for dinner and enjoyed a hot bowl during a rainy lunch today. I hope you'll try it.

Potato Leek Soup
Serves 6-8
Prep Time: 20 minutes
Cook Time: 30 - 45 minutes

• 2 large Russet potatoes or 5 medium red bliss or Yukon gold potatoes, peeled and small diced
• 6 cups chicken stock (vegetable stock will work, to make vegetarian)
• 2 large leeks, cleaned and thinly sliced (only white and light green parts)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• salt and pepper to taste

In a large pot, heat the oil over a medium high flame until shimmering. Add the leeks and cook for 5-8 minutes until just softened. Add the potatoes and toss until combined and the potatoes are coated with oil. Add the garlic and cook until fragrant, but not burned, about 1 minute. Add the stock and bring to a simmer. Cook for 20 minutes, stirring often to prevent the potatoes from sticking to the bottom of the pot.  Puree with an immersion blender or in batches in a blender or food processor until completely smooth. Return to the pan. Taste for seasonings and add salt and pepper to taste. Bring to a low simmer and serve immediately.

Two Quick Soups for a Weeknight

It snowed last night and a dear friend was in the mood for soup. I shared these ideas with him and I thought you all may enjoy bundling up with a hot bowl of comfort before Spring finally arrives. Each soup will serve 4-6 people and take about 45 minutes from start to finish.


White Bean Soup with Turkey Sausage

2 cans cannellini or great northern beans

2 tbsp. olive oil

1 onion, finely diced

1 rib celery, finely diced

2 cloves garlic, minced

1 lb. turkey kielbasa (or regular kielbasa Polish sausage) thinly sliced or diced

4 cups chicken stock

1-2 tsp. fresh chopped thyme, to taste

1 bay leaf

salt and black pepper to taste

In a sauce pan or soup pot, saute the onion and celery in olive oil over medium high heat until softened. Add the garlic and stir until fragrant.

Add the kielbasa and saute until edges start to brown slightly.

Add the chicken stock and stir in the thyme and bay leaf. Drain and rinse the beans. Bring to a simmer and add the beans to the soup.

Simmer for 30 minutes uncovered. You can mash roughly to thicken or serve as is, removing the bay leaf.

Photo Courtesy Max Blachman, who was kind enough to make the white bean soup.

Simple Italian Tomato Soup

2 cans diced tomatoes

2 tbsp. olive oil

1 onion, finely diced

1 rib celery, finely diced

1 carrot, finely diced

2 cloves garlic, minced

1 cup red wine (Chianti, Pinot Noir, or anything you have on hand)

2 tbsp. tomato paste

3 cups chicken stock

1/2 tsp cayenne pepper

1 bay leaf

1 tsp dried oregano (or "Italian Seasoning" herb blend)

salt and pepper to taste.

In a sauce pan or soup pot, saute the onion, celery, and carrot in olive oil over medium high heat until softened. Add the garlic and tomato paste and stir until fragrant.

Add the red wine and simmer until the liquid is almost completely evaporated. Add the tomatoes, salt, pepper, cayenne, and herbs. Stir until the herbs begin to smell (called "blooming" the spices).

Add the chicken stock and simmer uncovered for 30 minutes. Can be served over large pasta or on its own with crusty bread.

A Special Note

I want to briefly address an item of interest for some of my readers, especially as my audience expands to groups that may have considerations of dietary laws and restrictions.
I have a deep and abiding respect for the Jewish tradition and the teachings of my faith with regard to consciousness of what we eat. While I am not shomer kashrut, or observant of the strictures of kosher laws, it's important for me to note that my authorship of menus and recipes in this publication are not intended to promote that choice. I write this blog to capture the memories of my mother's cooking, expand my own culinary frontiers, and help other home cooks prepare better food. For the home cooks who are Jewish, I certainly encourage you to learn about what our tradition teaches with respect to what we eat.
Please do not mistake this blog as a component of my professional or religious life. It's an archive of my journey through culinary arts, intended only to elevate food and its importance in our lives. I will continue to create wonderful food and share those experiences with you. Sometimes those meals will be Passover seders. Sometimes they will be clam bakes. I hope you'll enjoy reading about both.