Winter comfort food, part two

Well, Winter Storm Hercules was a kind demigod and only delivered a portion of the predicted snowfall in the Hudson Valley, but he brought with him a chill that is felt deep to the bones with temperatures falling far below zero tonight.

So this was the absolutely perfect day to serve a soup that seems to call for weather like this - split pea soup. To me, split pea soup is something that unless the temperatures dip lower than freezing, I find I usually don't have a desire to partake in it. (I know I must be in the minority as it is on menus all year long, but for me, it symbolizes winter comfort.) I began my preparations yesterday using - you guessed it - my slow cooker. This is actually the perfect way to prepare this soup that seems to call for time to meld flavors together slowly.

The first step was to heat the slow cooker on high for a few minutes adding about 2-3 tablespoons of olive oil.

While that was heating, I chopped one medium onion and five cloves of garlic very finely. Once the oil was ready, I popped the onions and garlic in and stirred this mixture.

The second step was to add the spices to the mixture as it cooked down. I'm fairly eclectic about seasonings usually, but for split pea soup I usually err on the side of tradition - and keep the spices quite mild. I added paprika of course (there is very little this Hungarian girl will not add paprika to). About a teaspoon and a half of Kosher salt and another teaspoon of celery salt. Then I sprinkled everything with my winter favorite - Bell's seasonings that's still packaged in that fabulous paper box. I love both the spice and the way it appears. A true win win situation. The final spice was a dash of Herbes de Provence, my other standby in the spice cupboard.

Onto step three: while the onions and garlic continued to meld their flavors together with the spices, I sliced three rather large carrots into pretty thin circles then added them to the mix and stirred well. I then walked away for about 30 minutes and let the slow cooker do its stuff. That's why I love this kitchen appliance so much and can't believe what a snob I was when I was first given one 13 years ago. I think my comment was, "A crock pot? You know what you're full of! You're implying I can't cook, right?" And the conversation and relationship devolved from there. I've eaten my words, quite literally, since then and found that my slow cooker and I have a perfect understanding!

Step four adds immensely to the flavor profile of the soup, but feel free to omit if you're a vegan or vegetarian. Yes, I finely cube about five slices of smoked ham and add it to the mixture. This smoky flavor I find is what really gives this soup its character and really adds the oomph to the aromas that permeate the house while it is cooking. I use a pre-sliced smoked ham (perfect for sandwiches too), but you could use leftovers from ham that you prepared for dinner, etc. If that were in my refrigerator, I would have done so too.

When everything begins to glisten and the onions and garlic become transparent, you know you're on your way to a great basis for the soup. I walked away once again once the ham was added to the mixture (after stirring it in) and left it to simmer in the slow cooker for another 20 - 30 minutes. By this time my cats were doing a little dance as was my golden retriever as the scent of the ham mixed with all the vegetables was simply enticing - both to them and to me!

Step five is almost the last of the necessary preparation for this hearty winter dish. I added two pounds of dried split peas. You can find these loose usually in health food stores or simply buy them in bags in the grocery store. If bought there, I usually find the Goya brand in this area, but any will do well. Once the peas are added, stir well, and stir again so they become integrated with all the other goodness in the cooker!

The final step is to add the broth and water. I usually use about about a quart of chicken broth that I've either prepare ahead of time (I usually have some in the refrigerator) or one of the prepared versions that are available (I like to use the paper carton of organic chicken broth to cut down on preservatives, etc, that might be found in more commercial broths). Then I fill the slow cooker almost to the top with water, cover, and set it on low to cook throughout the day (if this is the morning) or overnight. Once everything has melded together and the peas are totally soft (no I don't blend this, but sometimes it looks like I might have), I add about a tablespoon of cider vinegar (I use Bragg's). I'm not sure why I started to do this, but have found it aids the digestion of this soup and adds something to the flavor overall. 

Now it's ready to serve. I usually toast some rolls or baguettes to accompany it. Today my neighbors enjoyed a bowl after plowing my driveway out. Instant hospitality and warmth - you can't ask more from food than that!

Enjoy and stay warm during this oh so cold winter evening!

*Remember this recipe is geared to a five quart slow cooker, you'll need to amend this recipe to the size you're working with at home.)

Comfort food during a winter storm, part one

As Winter Storm Hercules sweeps into the Northeast, the urge to create warm, safe, and comforting locations for friends, family, and four-legged kin is compelling. Do you find cold and snow to trigger the same compulsions too?

I began pondering what might be the most satisfying meal to have tonight and tomorrow (particularly if the power were to go out during the storm). I remembered that I had made some Winter Chili just before New Year's that probably had aged well. Plus my neighbors loved the chili and they'll be helping me plow and shovel out, if we get the expected 12-16" this Greek demi-god bearing gifts delivers.

As I surveyed the contents of the pantry and the refrigerator, I realized that I could easily prepare some split pea soup for tomorrow. So game plan in place, I began to prepare for the  storm. Without trepidation!

I love my new slow cooker. It's a 5 quart oval shaped one - that, quite frankly, was on sale at Wal-Mart for $16.00. (Who could resist that and it was a Christmas present I got to choose myself!) So far, the few things I've prepared in it, like yesterday's Hoppin' John, have been really successful. But since I'm a Virgo, I'll keep testing it for a while (well, that's what I tell myself I'm doing).

So, while I prep the split pea soup (recipe and photos will be posted tomorrow), I also pulled out the Winter Chili and began to imagine how to dress it for company!

This chili is a real crowd pleaser and again, another recipe that finds it best home prepared in the slow cooker. Here's the lowdown to create it yourself if you're so moved.

Emsy's Winter Chili, slow cooker comfort goodness

Steps 1 & 2: 2-3 cups of dry red kidney beans, 2 cups of white (small) navy beans - soak overnight in about 10 cups of water, then drain and rinse in the morning. Put the beans in your slow cooker, cover with water so that the water is approximately 2-3 inches above the beans, cook on high for about 3-4 hours till almost soft, drain (reserve about a cup or two of cooking water, discard the rest).

Now the fun begins!

Step 3: Pour some olive oil in the slow cooker along with one thinly sliced onion and 5-7 cloves of garlic. Make sure the heat is on high and let this cook for about 20-30 minutes. Add the spices. I use about 3-4 tablespoons of chili powder, 3-4 tablespoons of ground cumin, 1 teaspoon of celery salt, 1 teaspoon of paprika, a teaspoon of cocoa powder, a dash of Herbes de Provence, a dash or two of Kosher salt (to taste), and some crushed red pepper. Stir the spices into the oil/onion/garlic mixture until combined and the aroma tickles your nose.

Step 4: Using1-2 pounds of stew meat, slice the chunks into bite size pieces and stir into the hot oil/onion/garlic/spice mix. Then add about 1-2 pounds of ground sirloin (hamburger) and stir well. I then add about 1/2 - 1 cup of texturized vegetable protein to the mix in the slow cooker and stir really well. Keep slow cooker on high and put the cover back on.

Step 5: I love to add carrots to chili as I think they add both a little sweetness as well as crunch. I love to slice them into 1/4 inch wide slivers about an inch or two long. Once I've sliced about 3 carrots, I add those to the meat mixture in the slow cooker and stir some more. Let this cook for about 10-15 minutes on high.

Step 6: Once all those ingredients have begun to meld together in the slow cooker,  I add a bottle of beer (I used a wheat beer), 1 - 2 cans of diced tomatoes (depending on how large your slow cooker is and how much you like tomato in your chili), the beans, and the reserved water. At this point I'll also throw in some chopped fresh cilantro and parsley (or dried if I don't have fresh on hand). Stir this mixture well and reduce the heat to low.

That's it. Let it simmer for about 8-10 hours on low and your chili will be ready for friends and family to descend. It's great for wintry days like today, football games, parties, and just to have on hand as a quick comfort food that can be reheated easily in the microwave.

I like to serve it with a bit of pizzaz and friends and their children find it fun to create the toppings they like to see. I'll put out bowls of sour cream (some with horseradish mixed in), pickled jalapeños, shredded cheese, tomato and tomatillo salsas, and olives. It's fun to see which combinations are chosen.

Cornbread makes a great accompaniment as does some kale salad. I'll share those recipes later.

I hope you all are either some place the snow isn't flying, or, if you're like me in snow belt territory, that you're staying warm and safe at home.

Happy Winter Storm Hercules, this second day of January 2014!