A Little Comfort for the In-Between

February isn't winning any awards for "Most Loved Month" for me. Even with my birthday and Valentine's Day in the mix, I'm happy to see it ending. As March marches in, I'm hopeful that Spring isn't too far behind. I know that a stray snowstorm is not unheard of but I also recall some sunny St. Patty's Days full of hope (drunken) and promise (very drunken). That said it's a weird time of year. Not quite nice out but some flashes of melty snow. This in-between season has me cooking foods that are still comforting but not as rich and hearty. So here are three comfort-food dishes for this in-between season of not quite Spring, not quite winter, let's call it Sprinter or Wintring.

Roast Chicken and White Bean Stew with Pancetta (adapted from Bon Appetit)
Serves 6

It's a stew, yes so comforting for sure, but the addition of white wine and the finishing of parsley and lemon peel give it a bright touch.

2 cups dried cannellini (white kidney beans; about 1 pound)
2 tablespoons olive oil
6 whole chicken leg-thigh pieces
6 ounces pancetta (Italian bacon), chopped
1 medium onion, cut into 1/2-inch cubes
1 celery stalk, cut into 1/2-inch cubes
1 small carrot, peeled, cut into 1/2-inch cubes
1 small fennel bulb, trimmed, cut into 1/2-inch cubes
1 bay leaf
6 garlic cloves, chopped
2 tablespoons tomato paste
3 tablespoons all purpose flour
1 cup dry white wine
6 cups low-salt chicken broth
1 6-inch-long fresh rosemary sprig plus 2 tablespoons finely chopped rosemary
2 tablespoons chopped fresh parsley
1 tablespoon finely grated lemon peel

preparation
1. Place beans in large saucepan. Add enough water to cover by 4 inches. Let stand overnight.
2. Preheat oven to 350°F. Heat oil in heavy large ovenproof pot over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, cook chicken until golden brown, about 7 minutes per side. Transfer chicken to large plate. Add pancetta and next 5 ingredients to same pot. Cook until vegetables begin to brown and soften, stirring frequently, about 10 minutes. Add garlic; stir 1 minute. Add tomato paste; stir 2 minutes. Add flour; stir 1 minute. Add wine and simmer 1 minute. Drain beans. Add beans to pot; stir to combine. Add broth; season with salt and pepper. Place rosemary sprig and chicken atop bean mixture.
3. Cover pot; transfer to oven. Braise until chicken and beans are very tender, about 1 hour. Transfer chicken to plate. Season beans with salt and pepper.
4. Mix 2 tablespoons finely chopped rosemary, parsley and lemon zest in small bowl. Divide beans among 6 shallow bowls. Top each with chicken. Sprinkle each with parsley mixture and serve.

Kielbasa with Sauerkraut with Gin and Caraway (adapted from Bon Appetit)
Serves 6

Serve this with some mashed potato or spaetzle for a comforting complete meal! Any leftovers are great on a Reuben sandwich (my annual St. Patty's Day drunk lunch of choice) or as a hot-dog topper.

Ingredients
1 2-pound jar sauerkraut, drained
1 1/2 cups London dry gin (such as Beefeater or Tanqueray)
1 teaspoon caraway seeds
1/4 cup (1/2 stick) chilled unsalted butter, diced
2 lbs polish sausage (fully cooked kielbasa, sliced into serving size pieces)
Whole grain mustard for serving (optional)


Directions
1. Combine sauerkraut, gin, and caraway seeds in heavy large saucepan. Bring to simmer over medium heat. Reduce heat to medium-low and simmer gently, uncovered, until gin is reduced by slightly more than half, stirring occasionally (sauerkraut will still be crunchy and gin and caraway flavors will be absorbed), about 30 minutes.
2. Add butter and stir until melted. Set aside.
3. Heat a bit of oil in a cast iron skillet. Add sliced kielbasa and brown on both sides. Serve with sauerkraut, and mustard.

Abby's Asian-style Soup
Serves 2ish (still working on perfecting the porportions!)

I made this brothy bowl of goodness with things I had in my fridge that I thought would go together, I was right. It has healing powers. Trying to get rid of a cold that won't quit? A batch of this soup and a Hot Toddy will set you straight.


1 teaspoon sugar
1 teaspoon salt
1/4 cup rice wine vinegar
1 serrano chile, sliced
1 Tablespoon vegetable oil (or other neutral oil)
2 garlic cloves, sliced thin
2 cups sliced button mushrooms
2 cups sliced shitake mushrooms
salt
2 teaspoons Vegetable Base, like Better Than Bouillon, Superior Touch (*see note)
1 Tablespoon white Miso paste
4 cups water
6 oz extra firm tofu, drained and patted dry, diced into bit size cubes
2 scallions, chopped
fresh cilantro and basil, chopped for garnish

1. Combine sugar, salt and vinegar in a small bowl, whisk until sugar and salt have disolved. Add sliced chile and set aside.

2. Heat oil in soup pot over medium heat. Add garlic slices and cook until brown and crisp, careful not to burn. Remove from oil and set aside. Add mushrooms and cook until brown and soft, about 4 minutes, season mushrooms with about a tsp of salt. Remove and set aside. Add water to pot and slowly whisk in vegetable base and miso paste. Whisk until all lumps are out and bring broth to a simmer.

3. When broth has reached a simmer add the mushrooms back in and the tofu. Simmer until tofu is warmed through, about 4 minutes. Add chopped scallion.

4. Ladle soup into bowls and top with a smattering of the fresh herbs, (I go pretty heavy but whatever you prefer), the crispy garlic chips and a healthy splash of the serrano vinegar and serve right away.


*I had never used this product before but found it in the "healthy" section of the grocery store. It adds nice depth of flavor for a non-meat product.