Winter Comfort Food Casseroles

W i n t e r Comfort Food Casseroles

BY CHEF SHERRY SWANSON LISA NICHOLS PHOTOS

Crisp autumn mornings have turned bitter cold; each breath we take prickles, like stinging nettles. Winter can be austere and harsh, but it’s also beautiful. It’s a time to enjoy warm mulled cider, snuggle up in a cozy blanket, and indulge in comfort food - like slow-simmered casseroles. The aroma and warmth they create makes us hungry with anticipation, and delicious food is the perfect treat for a chilly day.

Chicken Pot Pie in a Buttercup Squash

This is classic chicken pot pie with bits of carrot, onion, butternut squash and sweet peas simmered in a creamy, rich broth. Our twist uses a buttercup squash in place of a bottom pie crust. We cut off the top and scoop out the seeds, then add the savory filling and top it with a flaky pastry crust. SERVES SIX.

INGREDIENTS

1 1/2 lbs chicken thighs 2 tablespoons olive oil 2 1/2 teaspoons salt 1/2 teaspoon pepper 1 large yellow onion, diced 2 medium carrots, diced 2 medium stalks celery 2 cups butternut squash, diced 1/2 teaspoon dried thyme

6 sprigs fresh sage 4 tablespoons unsalted butter 5 tablespoons all-purpose flour 2 cups chicken stock 1 1/2 cups milk 2 cups frozen peas 6 refrigerated, pre-made pie crusts 6 small buttercup squashes 1 large egg

Heat the oven to 375º. Season the chicken thighs with salt and pepper. Heat olive oil in a large skillet. Add the chicken to the pan, brown on both sides, and cook through for six to eight minutes. Remove the chicken from the pan and set aside. Add more olive oil to the pan. When the oil is warm, add the onions, carrots, celery, butternut squash, salt and pepper. Cook, stirring occasionally, until the onion has softened and the rest of the vegetables are crisp-tender, about five minutes. Add the butter and melt. Stir in the flour and cook for two to three minutes. Gradually whisk in the chicken stock and milk; simmer until thickened, about five minutes. Remove from heat and add the thyme, sage and frozen peas. Shred the cooled chicken thighs and add to the mixture. Set aside to cool.

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Remove the pre-made pie crusts from the refrigerator and allow to warm slightly. Cut off the top of each buttercup squash; scoop out the seeds. Season the inside with salt and pepper, place on a rimmed baking sheet and set aside. Sprinkle the counter with a little flour, and roll the dough out until it is 1/4 inch thick. Cut a circle one inch wider in diameter than the buttercup squash. Save the edges to cut out leaves to decorate the top of the pie. Repeat with the rest of the pie crusts. Fill the squash with the cooled vegetable and chicken mixture, and top with the circle of pie dough. Refrigerate the squash for 30 minutes.

In a small bowl, whisk together the egg and a tablespoon of water. Brush the top of the pie dough with the egg wash. Put any leaves or other pastry embellishments on the top of the dough; brush with more egg wash.

Cook the squash until the pastry is golden-brown, about 25 minutes. Remove and allow cool slightly before serving.

“Their aroma and warmth makes us hungry with anticipation, and delicious food is the perfect treat for a chilly day.”

“Their aroma and warmth makes us hungry with anticipation, and delicious food is the perfect treat for a chilly day.”

Tuscan Farro Casserole

Our Tuscan Farro Casserole is vegetarian, healthy and laden with vegetables. This dish is comforting without the need to loosen your belt. SERVES EIGHT.

INGREDIENTS

2 tablespoons olive oil 1 tablespoon butter 1 1/2 cups chopped yellow onion 4 cloves garlic, minced 1 bay leaf Salt 1 teaspoon red pepper flakes 2 cups kale, thick ribs removed, chiffonade 1 1/2 cups pearled farro, rinsed

1 (28 oz) can San Marzano tomatoes 2 cups vegetable broth 2 cups (¾“diced) butternut squash 1 (15 oz) can cannellini beans, drained and rinsed 1/2 cup Parmesan cheese, grated - plus more for serving 1/2 cup toasted breadcrumbs Parmesan rind

In a medium Dutch oven, heat the olive oil and butter over medium heat. Add the onion and cook for six to eight minutes, until tender and starting to brown. Add the garlic, kale, two teaspoons salt, and one teaspoon red pepper flakes and cook until the kale wilts and the garlic is fragrant, about five minutes. Add the farro, tomatoes, bay leaf, Parmesan rind, squash, cannelloni beans and stock and bring to a simmer. Cover, and bake for 30-40 minutes, or until the squash and farro are tender. Check once during cooking and add a little stock if it’s dry.

In a small bowl, combine the Parmesan and breadcrumbs. Sprinkle the Parmesan-breadcrumb mixture on the farro and bake uncovered for 15 minutes, until most of the liquid evaporates, the farro and butternut squash are tender, and the cheese has melted. Serve hot with extra grated Parmesan.

Short Rib Chili with Cornbread Topping Our short-rib chili with cornbread topping is comfort food for company. Here, chili is elevated by using short ribs, espresso powder and dried whole chilies in lieu of ground meat and chili powder. This slow-simmered dish creates an evocative perfume that will have your guests hungry with anticipation. SERVES 10-12.

INGREDIENTS For Chili 3 lbs boneless short ribs, cut into 1” chunks 1 Tbsp vegetable oil 3 dried ancho chilies, stemmed and seeded 2 dried New Mexico chilies, stemmed & seeded 1 1/2 cups beef stock 3 Tbsp tomato paste 2 Tbsp unsweetened cocoa powder 1 Tbsp ground cumin 1/2 Tbsp ground coriander 1 teaspoon instant espresso powder 1 Tbsp Worcestershire sauce 1 large yellow onion, diced 2 red bell peppers, diced 1 serrano pepper, stemmed and minced 8 cloves garlic, minced 1 (28-oz) can crushed tomatoes

1 (12-ounce) bottle lager 1 1/2 tablespoons cornstarch 1 (15-oz) cans kidney beans, drained 1 (15-oz) cans black beans, drained Kosher salt & ground black pepper

For Cornbread and Garnish 1 cup all-purpose flour 1 cup yellow cornmeal 2 teaspoons baking powder 1/2 teaspoon kosher salt 3 tablespoons unsalted butter, melted 2 tablespoons light brown sugar 2 large eggs, beaten 1/2 cup whole milk 1 cup shredded cheddar cheese Jalapeño slices, for garnish Cilantro leaves, for garnish

Chili - Blot the short ribs dry with paper towels and season with salt and pepper. Heat oil in a heavy bottom pot over high heat until shimmering. Add short rib chunks and cook until browned on all sides, about 4 minutes. Transfer beef to slow cooker. In a clean pot, add dried ancho and New Mexico chilies and toast over high heat until fragrant, about 2 minutes. Add cocoa powder, cumin, coriander, and espresso powder and toast for 30 seconds. Add the tomato paste and caramelize for another minute. Add beef stock and bring to a boil. Reduce to a simmer and cook until chilies are softened and almost falling apart, about 15 minutes. Transfer to blender and add Worcestershire sauce. Blend to a smooth paste. Scrape paste into slow cooker with beef. Add onion, red bell peppers, Serrano, and garlic to slow cooker, arranging them on and around the beef. Pour crushed tomatoes on top. Pour into slow cooker. Gently stir in beans. Cover and cook on low until beef is fall-apart tender, about six hours. Cornbread - In a large bowl, whisk together flour, cornmeal, baking powder, and salt. Set aside. In a small pan, brown the butter. Make a well in the center of the dry ingredients and add browned butter, light brown sugar, eggs, and milk. Mix until no dry streaks remain, being careful not to over-mix. Fold in cheddar cheese. Spoon the batter gently onto the chili. Cover and increase heat to high. Cook until dumplings are fully cooked through, about 1 hour. Top with jalapeño slices and cilantro leaves, and serve.