HEARTY FARE FOR COLD WINTER NIGHTS

Comfort food for the whole family

RECIPES FROM JENNIFER SEGAL OF ONCE UPON A CHEF

We all hibernate to some extent in the winter. Even those of us who enjoy a day on the slopes or in the woods know there’s nothing like coming home to a warm meal and cozy house. We checked in with Jennifer Segal of Once Upon a Chef to see what she’s got cooking that might fit the comfort food box. Here are a few that might be just right for you and yours.

CHICKEN POT PIE

SERVINGS: 4 TO 6 | PREP TIME: 30 MINUTES | COOK TIME: 40 MINUTES | TOTAL TIME: 1 HOUR 10 MINUTES

INGREDIENTS

• 1 to 2 packages frozen puff pastry, best quality such as Dufour or

Pepperidge Farm, thawed (see note) • 4 tbsp unsalted butter • 1 medium yellow onion, diced • 3 cloves garlic, roughly chopped • 3 stalks celery, diced • 1 cup frozen pearl onions (no need to defrost) • 3 carrots, sliced into ¼-inch rounds • 1/3 cup all-purpose flour, plus more for rolling the pastry • 2-½ cups low-sodium chicken broth • 1/3 cup Cognac or brandy (okay to replace with more chicken broth if avoiding alcohol) • ¾ tsp salt • ½ tsp white pepper • ½ cup heavy cream • 1 tbsp chopped fresh thyme (or a combination thyme, rosemary and sage), plus a few thyme springs for serving • 3-4 cups shredded cooked chicken, from 1 rotisserie chicken • 1 cup frozen peas (no need to defrost) • 1 egg

INSTRUCTIONS NOTE: For this recipe, you’ll need 4 to 6 oven-safe (to 425°F) soup bowls. For larger portions, use bowls with an 18 to 20-oz capacity; for smaller portions, use bowls with a 12 to 14-oz capacity. If making 4 servings, one (14-oz) package of puff pastry will suffice. However, if making 6 servings, you’ll need another package. 1. Line a baking sheet with aluminum foil for easy clean-up.

Dust a clean, dry work surface with flour

and place the puff pastry over top. 2. Sprinkle the pastry with flour and roll to about 1/8-inch thick, smoothing the creases with the rolling pin at the same time. (Depending on the brand of puff pastry you buy, you may not need to roll it out that much.) 3. Using a sharp knife, kitchen shears, or a pizza cutter, cut out 4 circles about 2 inches larger than the diameter of your soup bowls. (Alternatively, cut out 6 circles if making smaller portions.) 4. Place the dough rounds on the foil-lined baking sheet and refrigerate until ready to use. 5. Heat the oven to 425°F and set an oven rack to the center position. TO MAKE THE FILLING: 1. In a large sauté pan over medium heat, melt the butter. Add the yellow onion, garlic, celery, pearl onions, and carrots. 2. Sauté, stirring occasionally, until the carrots are just cooked, 8 to 10 minutes. 3. Add the flour and cook, stirring constantly, for about 2 minutes. 4. Add the broth, cognac, salt, and white pepper. Bring to a boil, stirring with a wooden spoon and scraping the bottom and corners of the pan to incorporate the flour.

Simmer until thickened, a few minutes. 5. Off the heat, stir in the heavy cream, thyme, chicken, and peas.

Taste and adjust seasoning, if necessary. (Note that the broth will taste a little boozy at this point.

That’s okay—the cognac will cook off in the oven.) 6. Ladle the filling into 4 large or 6 small oven-safe soup bowls. The filling should come up no more than three-quarters of the way to the top of the bowls. Do not overfill. 7. Beat the egg with 1 tablespoon of water. Remove the pastry rounds from the refrigerator. Brush the outside edges of each bowl with the egg wash. 8. Place the cold dough rounds over the bowls, pressing firmly around the edges so that the dough adheres. 9. Transfer the bowls to the foil-lined baking sheet. Brush the dough with the egg wash. Using a sharp knife, make a ½-inch slit in the top of each pie. 10. Place the bowls on the foil-lined baking sheet and bake for 20 to 25 minutes, or until the pastry is a rich golden brown. 11. Let cool for about 10 minutes, then use a wide spatula to carefully transfer the hot bowls to serving plates. Sprinkle a few fresh thyme sprigs over top of the bowls and serve. NOTE: The pies may be assembled and refrigerated up to a day ahead of time. Brush the top of the dough with egg wash before baking.

ITALIAN WEDDING SOUP

SERVINGS: 8 | PREP TIME: 50 MINUTES | COOK TIME: 30 MINUTES | TOTAL TIME: 1 HOUR 20 MINUTES

INGREDIENTS

FOR THE MEATBALLS: • 1 large egg • 3 tbsp finely chopped fresh chives • 2 tsp finely chopped fresh sage • 2 cloves garlic, minced • ¾ lb 85 or 90% lean ground beef • ½ lb sweet or hot Italian sausage, removed from the casings • ½ cup grated Parmigiano Reggiano • 1/3 cup Italian seasoned breadcrumbs • ¼ teaspoon salt FOR THE SOUP: • 2 tbsp olive oil • 1 medium yellow onion, diced • 2 large carrots, diced • 2 stalks celery, diced • 6 cups high-quality chicken broth (do not use low-sodium) • 2 cups high-quality beef broth (do not use low-sodium) • 2 cups water • ½ cup dry white wine (optional) • 1 bay leaf • ½ tsp salt • ¼ tsp white pepper (okay to use black pepper) • 1 cup small pasta such as dittalini • 4 oz fresh spinach, stems trimmed and roughly chopped (once prepped, you should have about 3 packed cups) • Parmigiano Reggiano, for serving

INSTRUCTIONS

1. Heat the oven to 350°F. Line a baking sheet with aluminum foil and set an oven-proof roasting rack over top. Spray the rack generously with nonstick cooking spray. 2. In a large bowl, beat the egg with the chives, sage and garlic. Add the remaining meatball ingredients and mash with your hands until evenly combined. 3. Roll the mixture into tablespoon-size balls (about 1-inch in diameter) and place on the prepared rack.

Bake for 15 to 18 minutes, or until lightly browned and cooked through. Set aside. 4. Meanwhile, start the soup. In a large soup pot or Dutch oven over medium heat, heat the olive oil.

Add the onions, carrots, and cel-

ery and cook, stirring frequently, until the vegetables are softened, about 8 minutes. 5. Add the chicken broth, beef broth, water, wine, bay leaf, salt and pepper and bring to a boil. 6. Add the pasta and cook, uncovered, at a gentle boil until the pasta is al dente, 8 to 10 minutes (or according to package directions). 7. Taste the soup and adjust the seasoning, if necessary. Reduce the heat to low and add the spinach and meatballs. Simmer for a few minutes, until the spinach is wilted and the meatballs are warmed through. 8. Ladle into bowls and serve with grated Parmigiano Reggiano. Freezer-Friendly Instructions: The soup can be frozen for up to 3 months but wait until you reheat the soup to add the pasta. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until simmering, add the pasta, and cook until the pasta is tender.

COQ AU VIN

SERVINGS: 6 | PREP TIME: 30 MINUTES | COOK TIME: 1 HOUR 40 MINUTES | TOTAL TIME: 2 HOURS 10 MINUTES

INGREDIENTS

• 3 tbsp olive oil, divided • 4 oz diced pancetta (or bacon) • 8 bone-in, skin-on chicken thighs (about 4 pounds), trimmed of excess skin (see note) • Salt • Freshly ground black pepper • 1 large yellow onion, roughly chopped • 4 garlic cloves, roughly chopped • ¼ cup Cognac • 2-½ cups red wine, preferably

Burgundy or Pinot Noir • 2-½ cups chicken broth • 1-½ tbsp tomato paste • 2 tsp balsamic vinegar • 1-½ tsp sugar • 1 tbsp fresh thyme leaves (or 1 teaspoon dried) • 1 bay leaf • 3 large carrots, peeled and cut into ½-inch chunks on the bias • 8 oz sliced cremini mushrooms • 4 tbsp unsalted butter, softened • 4 tbsp all-purpose flour

INSTRUCTIONS

1. Heat 1 tablespoon of the oil in a large (5-qt) Dutch oven or heavy-bottomed pot over medium heat. 2. Add the pancetta and cook until the fat has rendered and the pan-

cetta is crispy, 5 to 8 minutes. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate, leaving the fat in the pan. 3. Season the chicken all over with 2 teaspoons salt and ½ teaspoon pepper. Increase the heat to medium-high and brown half of the chicken in a single layer, skin side down, until golden and crispy, about 5 minutes (brown on the skin side only). Using tongs, transfer the chicken to a plate; set aside. Repeat with the remaining chicken. Pour off all but about 2 tablespoons of the fat.

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4. Return the pot to the stove and reduce the heat to medium-low.

Add the onions to the pot and cook, stirring occasionally, until the onions are softened and just starting to brown, 3 to 5 minutes. 5. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute more. 6. Add the Cognac and cook, stirring to scrape the brown bits from the bottom of the pan, until the

Cognac has evaporated. 7. Add the wine, chicken broth, tomato paste, balsamic vinegar, sugar, thyme, bay leaf, and ½ teaspoon salt. Bring to a boil, then reduce the heat to medium and gently boil, uncovered, for 15 minutes. 8. Add the chicken and any accumulated juices from the plate back to the pot, along with the carrots.

Bring to a simmer, then cover and cook over low heat for 30 minutes, or until the chicken and carrots are cooked through. 9. While the chicken cooks, heat the

remaining 2 tablespoons of oil in a large skillet over medium heat. Add the mushrooms and ¼ teaspoon salt and cook, stirring frequently, until the mushrooms are golden brown, about 5 minutes. Set aside. 10. Also while the chicken cooks: In a small bowl, mash the softened butter and flour to make a smooth paste. Set aside. 11. Using a slotted spoon, transfer the cooked chicken to a plate. 12. Increase the heat in the Dutch oven/pot to medium and stir in three-quarters of the flour and butter paste. Gently boil until the sauce is thickened, 5 to 7 minutes; add the remaining paste if you’d like the sauce a little thicker. Fish out and discard the bay leaf. 13. Using a fork and knife, pull the skin

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off of the chicken and discard. Add the chicken and any accumulated juices back to the pot and simmer, uncovered, for about 10 minutes. 14. Right before serving, stir in the browned mushrooms and pancetta. Taste and adjust seasoning, if necessary, then serve. Make-Ahead Instructions: Let cool to room temperature and then store in the refrigerator for up to 2 days. Reheat over medium-low heat on the stovetop before serving. (For best results, store the sautéed mushrooms and crispy pancetta in separate containers in the refrigerator and add before serving.) Freezer-Friendly Instructions: This can be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot. NOTE: Sometimes chicken thighs have excess skin and/or fat. Before cooking, using kitchen shears, trim any skin that extends farther than the edges of the chicken thigh, and snip off any excess fat.

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Adjacent to the Village of Round Lake, Griffin’s Ridge is designed for families to enjoy time outdoors with sidewalks & street lamps. Its direct access to the Zim Smith Trail and close proximity to beautiful Round Lake (just a short walk) make it the perfect choice for families and outdoor enthusiasts. Adjacent to the Village of Round Lake Direct access to the Zim Smith Trail Walking distance to Round Lake Easy access to the Northway Variety of 1st floor Master & Ranch floor plans Pricing starts in the high $400’s Tucked within a popular, well-established neighborhood, Alexandria offers its owners the benefits of new construction as well as the comfort of being a part of an existing community. Plus this great location has easy access to great shopping, dining and the Northway. 1/2 acre+ wooded lots Close to shopping, dining & the Northway 20 minutes from Albany & Saratoga Springs Shenendehowa Schools Variety of 1st floor Master & Ranch floor plans Pricing starts in the mid $400’s

Stop by our model home in Griffin’s Ridge to learn more 50 Village Circle North Round Lake, NY 12151 Open Daily 12pm - 5pm, Tuesdays 10am – 2pm, Closed Mondays or contact us for an appointment Contact: Spencer Lewis 518-410-4158 | spencer@belmontebuilders.com

To learn more about Belmonte Builders, visit: www.BelmonteBuilders.com