"In January

it's so nice

while slipping

on the sliding ice

to sip hot chicken soup with rice.

Sipping once

Sipping twice

- Maurice Sendak, In January

Chicken Soup with Rice

1 2-pound rotisserie chicken

3 celery ribs

1 large onion, quartered and left unpeeled

6 fresh parsley sprigs plus 2 tablespoons chopped fresh parsley

3 fresh thyme sprigs

1 bay leaf

4 14 1/2-ounce cans chicken broth plus 2 cans low-sodium chicken broth

2 medium carrots, peeled and sliced 1/4-inch thick

1/2 cup uncooked long or short grain white rice.

1. Remove meat from chicken, reserving skin and bones. Coarsely chop 1 celery rib and place in a 6- to 8-quart pot along with chicken bones and skin, onion, parsley sprigs, thyme sprigs, bay leaf, both chicken broths and 6 cups water.

2. Simmer, partly covered, for 1 hour. Meanwhile, shred enough chicken meat to yield 1 1/2 cups (pieces about 1 inch long and 1/4 inch thick), reserving remaining meat for another use. Cut remaining celery ribs into 1/4-inch dice.

3. Pour chicken broth through a fine-mesh sieve into another large pot, pressing hard on solids with back of a spoon, then discarding them. If necessary, skim fat. Add carrots, diced celery and rice.

4. Simmer, partly covered, stirring occasionally, until vegetables are tender and rice is very soft, about 30 minutes. Stir in shredded chicken and chopped parsley. Serve hot.

Yield: About 2 1/2 quarts.

You don’t have to be Shakespeare to write the perfect love letter. All you need to know is how you feel. What makes a love letter so romantic is that it is deeply personal. It shows your beloved how well you know them, and that knowledge is the very stuff of love. Before you start writing, take a few moments to think about your beloved. The following questions can help to get your thoughts going:

What is his greatest strength?

What do you see in him that he doesn’t see in himself?

What is the most romantic thing he has ever done for you?

What does he do on a regular basis that shows you he cares about you?

When did you fall in love with him?

What about him pleasantly surprised you?

What is your favorite memory of the two of you?

How has your world changed since you got together?

Written by Claire Colvin

Dust of Snow by Robert Frost (1923)

The way a crow

Shook down on me

The dust of snow

From a hemlock tree

Has given my heart

A change of mood

And saved some part

Of a day I had rued.

SQUASH CARDAMOM TEA BREAD

Makes eight servings

2 cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking soda
1 teaspoon ground cardamom
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 tablespoons unsalted butter, at room temperature
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup cooked winter squash Puree (e.g., acorn, butternut, etc.--frozen squash puree can be used)
1/4 cup buttermilk

Preheat the oven to 350F. Coat a 9 by-5-by 4-inch loaf pan with cooking spray. Sift the flour, cornstarch, baking soda, cardamom, ginger, cinnamon and salt. Using an electric mixer, beat the butter at high speed until fluffy. Gradually beat in the sugar. Add the eggs, 1 at a time, beating between additions. Beat in the vanilla. At low speed, beat in the flour mixture, alternating with the squash puree and buttermilk. Scrape the batter into the prepared pan and smooth the top. Bake for 55 minutes or until a toothpick comes out clean. Let the cake cool in the pan for 15 minutes. Turn it out onto a rack and let cool completely.

Braised winter squash in caramel sauce

This dish employs a Vietnamese technique that uses sugar to create a unique sauce that balances sweet and bitter flavors. Here the seasonings are a little different, adding a bit of heat and acidity to the mix. Serve this with simply cooked whole grains, like millet, barley, or wheat or rye berries.

1 cup sugar

1/4 cup sherry vinegar

2 tablespoons minced garlic

1/2 cup chopped red onion

1 1/2 to 2 pounds any winter squash or sweet potatoes or yams or any waxy potatoes, cleaned and cut into 1-inch cubes (about 4 cups)

Salt and freshly ground black pepper

1 tablespoon minced fresh chile (like jalapeño or Thai), or to taste, or hot red pepper flakes or cayenne to taste

Put a large, deep skillet with a tight-fitting lid (preferably non-stick or cast-iron) over medium heat and add sugar and a tablespoon or two of water. Cook, gently shaking pan occasionally, until sugar liquefies and begins to bubble, about 10 minutes. Cook for another minute or so, until melted sugar darkens; turn off the heat. Mix the vinegar with 3/4 cup water; carefully, and at arm's length, add the liquid and turn the heat to medium-high. Cook, stirring constantly, until the caramel melts into the liquid, about 2 minutes.

Add garlic and onion and cook, stirring occasionally, until they soften, about 5 minutes. Add squash, sprinkle with salt and pepper, and stir to coat.

Turn heat down to medium-low, cover, and cook, undisturbed, for about 3 minutes. Uncover the pan, stir, and cook, uncovered, stirring occasionally, until the sauce thickens and the squash can be pierced easily with a fork, about 10 minutes. Stir in the chile. Taste, adjust the seasoning, and serve.

From "How to Cook Everything Vegetarian" by Mark Bittman

Shrimp Salad with Blood Oranges and Slivered Fennel

Ingredients

1/4 cup fresh blood orange juice (about 1 orange)

1 tablespoon fresh lemon juice

2 tablespoons extra-virgin olive oil, divided

1/2 teaspoon sea salt, divided

1/4 teaspoon freshly ground black pepper

24 jumbo shrimp, peeled and deveined (about 1 1/2 pounds)

Cooking spray

3 blood oranges, peeled and cut crosswise into thin slices

2 cups thinly sliced fennel bulb (about 1 small)

Chopped fennel fronds (optional)

Preparation

1. Combine orange juice, lemon juice, 1 1/2 tablespoons oil, 1/4 teaspoon salt, and pepper, stirring well with a whisk.

2. Prepare grill to medium-high heat.

3. Combine shrimp, remaining 1 1/2 teaspoons oil, and remaining 1/4 teaspoon salt; toss to coat. Thread 4 shrimp onto each of 6 (12-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 3 minutes on each side or until done. Remove shrimp from skewers;

keep warm.

4. Divide orange slices evenly among 4 plates; top each serving with 1/2 cup fennel and 6 shrimp. Drizzle 1 tablespoon dressing over each serving. Sprinkle with fennel fronds, if desired. Serve immediately.

Recipe from Cooking Light.

"That grand old poem called Winter"

- Henry David Thoreau

• Mexican Hot Chocolate
• 2 teaspoons cornstarch
• 4 cups milk, divided
• 2 (3.5-oz.) dark chocolate bars (at least 70% cacao), chopped
• (I use Ghirardelli Intense Dark Twilight Delight
• 72% Cacao dark chocolate bar)
• 1/3 cup honey
• 1 teaspoon vanilla extract
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon ancho chili powder
• Pinch of salt

• 1. Whisk together cornstarch and 1/2 cup milk until smooth.

  2. Cook remaining 3 1/2 cups milk in a large, nonaluminum saucepan over medium heat until bubbles appear around edge of saucepan (about 4 minutes; do not boil). Whisk in chocolate, honey, vanilla extract, cinnamon, chili powder, and salt until blended and smooth. Whisk in cornstarch mixture.

  3. Bring milk mixture to a light boil, whisking frequently (about 4 minutes). Remove from heat. Let cool slightly. (Mixture will thicken as it cools.)

  This recipe is my favorite! I can't remember where I got it, I know it was from a magazine. I have tried quite a few Mexican Hot Chocolate recipes and this one is the best so far. Top with whipped cream or marshmallows drizzled with chocolate syrup.

Winter, a lingering season, is a time to gather golden moments, embark upon a sentimental journey, and enjoy every idle hour. ~John Boswell

Apple Confit

RECIPE INGREDIENTS

3 pounds firm cooking/baking apples, such as Granny Smith, Northern Spy, Rome or Golden Delicious

1/4 cup sugar

1/4-1/2 teaspoon ground cinnamon

1 teaspoon vanilla DIRECTIONS Peel the apples and slice 1/4 inch thick. (You should have about 9 cups). Place the apples in a 4-quart or larger slow cooker. Add sugar and cinnamon to taste, and toss to coat well. Cover and cook until the apples are very tender and almost translucent, but not pureed, 2 to 2 1/2 hours on high or 4 to 4 1/2 hours on low. Stir in vanilla. Transfer to a bowl and let cool slightly. Cover and refrigerate until chilled. Recipe from Eating Well.

"To read a poem in January is as lovely as to go for a walk in June."

- Jean-Paul Sartre

Soft Chicken Tacos With Smoked Paprika Sour Cream

Makes 8 soft tacos (3 to 4 servings)

Ingredients:

For the smoked paprika sour cream

• 2 to 3 limes
• 1 cup low-fat sour cream
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt, plus more to taste

For the tacos

• 1 medium onion
• 1 1/2 cups grape or cherry tomatoes
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon granulated garlic powder
• 1 pound ground chicken (may substitute ground pork or turkey)
• 1/2 cup water
• 8 6-inch soft corn tortillas (may substitute whole-grain wheat tortillas)

Directions:

For the smoked paprika sour cream: Squeeze enough juice from the limes into a medium bowl to yield 1/4 cup. Add the sour cream, paprika and salt, stirring to combine.

For the tacos: Cut the onion into small dice (about 1 cup total). Cut the tomatoes into halves or quarters, as desired.

Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, for about 5 minutes, until lightly browned; then add the chili powder, oregano, cumin and garlic powder, mixing to coat the onion evenly.

Add the ground chicken, using your fingers to break it up into small pieces as it falls into the skillet. Stir to combine, then add the water and half of the tomatoes, breaking up the chicken further with a wooden spoon.

Reduce the heat to medium; cover and cook for 2 to 3 minutes, until the chicken is cooked through. Use the spoon to break up any large clumps that might remain. Add the rest of the tomatoes, stirring to combine; taste and season with salt as needed. Remove from the heat and cover to keep warm.

To assemble: Have a clean kitchen towel ready.
Heat a separate dry skillet over medium heat. Working with one at a time, place each tortilla in the skillet and heat for 1 minute, then turn the tortilla over and heat for 1 minute. Wrap it in the towel to keep it warm.

(Alternatively, stack the tortillas, wrap them in a clean kitchen towel and heat them in the microwave for 1 minute.)

Place a generous 1/2 cup of the chicken mixture on one half of each tortilla. Distribute about 2 tablespoons of the smoked paprika sour cream on top. Fold the tortilla over; serve immediately.

Adapted from Sass's "Whole Grains for Busy People"

Thomas Jefferson's Sweet Potato Biscuits

This recipe is from the National Constitution Center (NCC), Philadelphia PA. According to the NCC, Thomas Jefferson's biscuits were served at the first meeting of the First Continental Congress in 1774 and are served today at the famous City Tavern (built in 1773) located in Philadelphia's historic district at 2nd and Walnut Streets.

30 min | 15 min prep

SERVES 10 -12 , 10 -12 biscuits

2 1/2 cups all-purpose flour
1/2 teaspoon allspice
1/4 cup brown sugar
1/2 cup unsalted butter, cut in small pieces
1 tablespoon baking powder
1/2 cup milk
3/4 teaspoon salt
3/4 cup sweet potato, mashed (about 1 large Virginia Sweet Potato)
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 cup pecans, chopped

Preheat oven to 450°F.

Combine the dry ingredients. Add butter with fork, food processor or pastry cutter until the texture is small crumbs.

Combine milk and sweet potatoes. Add to flour mixture. Add pecans.

Knead dough with your hands until it is a smooth mass. Roll out on a floured surface to 1/2" thickness and cut with a 2" biscuit cutter.

Place on a greased baking sheet 2" apart.

Bake for about 10-15 minutes, or until lightly browned.

What to cook for dinner?

Kung Pao Shrimp Risotto

Ingredients

• 1 pound (26 to 30 per lb.) shelled, deveined shrimp, rinsed and drained
• 1/2 cup diced red bell pepper
• 1 tablespoon minced fresh ginger
• 4 dried hot chilies (about 3 in.)
• 1 teaspoon salad oil
• 1 cup white arborio or pearl rice
• 1 cup dry sherry
• 3 1/2 cups fat-skimmed chicken broth
• 1 teaspoon Asian (toasted) sesame oil
• 1/2 cup chopped or slivered green and/or red bell pepper
• 2 tablespoons chopped salted roasted peanuts
• Soy sauce

Preparation

1. In a 10- to 12-inch nonstick frying pan over high heat, stir the shrimp until pink, about 2 minutes. Remove from pan.

2. Add diced red bell pepper, ginger, chilies, and salad oil to pan. Stir until vegetables are limp, about 3 minutes.

3. Add rice to pan and stir until opaque, 1 to 2 minutes. Add sherry and broth. Bring to a boil and cook, stirring often, until rice is tender to bite, about 15 minutes.

4. Add shrimp and stir just until hot, 1 to 2 minutes. Stir in sesame oil.

5. Ladle risotto into wide bowls or mound on plates. Sprinkle portions with chopped bell pepper and peanuts. Add soy sauce to taste.

Recipe from Sunset Magazine

I was in New York recently and popped into Dean & Deluca for coffee. Look at these scrumptious sandwiches that were right in front of me! The Italian Croque Monsieur has my name on it next visit to New York. Here is the recipe from the Dean & Deluca website. I also have included my favorite sandwich recipe. It is so simple and you can use canned beets! This spread on fresh bread is the best. Well, only if you love beets like I do. Enjoy!

Italian Croque Monsieur (Pan-Grilled Focaccia with Mozzarella and Prosciutto)

The combination of flavors and textures is remarkable - something like a fruit and cheese and bread course in one manageable package.

INGREDIENTS:

1/2 pound salt-free mozzarella, cut in thin slices
4 squares of focaccia, each one 1/2 inch thick by 3 inches long by 3 inches wide
1/4 pound prosciutto, cut in very thin slices
1 teaspoon dried oregano
olive oil for pan-grilling

DIRECTIONS:

1. For each sandwich, evenly place about an ounce of mozzarella on one square of focaccia- covering, but not overhanging, the focaccia. Top with an ounce of prosciutto, then another ounce of mozzarella. Sprinkle with a 1/4 teaspoon of oregano, then top with a second slice of focaccia. Continue until 4 sandwiches are made.
2. Place a cast-iron skillet over low heat. Pour in just enough oil to film the bottom. Wait 1 minute, then add the focaccia sandwiches. Place a flat cover on the pan that fits inside the pan, and press down occasionally. Cook, turning frequently, until the outsides are golden brown and the cheese is melted, about 5 minutes. Serve immediately as sandwiches, or cut into triangles, squares, or rectangles for pre-party finger food.

The combination of flavors and textures is remarkable -- something like a fruit and cheese and bread course in one manageable package, that Gallic take on grilled cheese, the croque monsieur. We've substituted prosciutto for the usual French ham, mozzarella for the usual Gruyère, and focaccia for the usual white loaf -- and have come up with an even tastier hot snack. Normally, we dislike cooking with prosciutto -- but the prosciutto in the center of this sandwich barely gets cooked, thereby retaining its flavor and texture. Makes 4 sandwiches.

Beet-and-Pecan Sandwich Spread

Ingredients

• 1 (8-ounce) package cream cheese, softened
• 1/2 cup coarsely chopped pecans
• 1/4 cup canned beets, drained
• 2 tablespoons orange juice
• Preparation
• Process all ingredients in a food processor until smooth.
• Spread between bread slices, yum!

Gingered Carrot Scones

For the sugar sprinkled on top, you can use granulated or turbinado, which lends a wonderful texture. Serve for breakfast, brunch, afternoon tea, or with ice cream and drizzled with a warm peach glaze or raspberry sauce. Prep: 15 minutes; Bake: 15 minutes.

Yield: Makes 12 scones

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup old-fashioned oats
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons orange zest
• 1/3 cup sugar plus 1 tablespoon, divided
• 1/2 cup cold butter, cut into small pieces
• 1 cup finely grated carrot (about 1 1/2 carrots)
• 2 tablespoons diced crystallized ginger or 1 teaspoon ground ginger
• 1 large egg
• 1/2 cup plus 1 tablespoon buttermilk
• 1 teaspoon vanilla extract
• 1 egg white beaten with 2 teaspoons cold water (egg wash)

Preparation

1. Preheat oven to 425°. Mix together first 5 ingredients and 1/3 cup sugar. Add butter, and process in food processor until mixture resembles coarse meal. Add carrot and ginger, and pulse just until blended.

2. Whisk together egg, buttermilk, and vanilla in a separate bowl until blended. Add to flour mixture, and pulse just until blended and slightly moist. (Dough will be sticky.)

3. Transfer dough to a well-floured surface with well-floured hands. Divide in half, and pat each half into a 3/4-inch-thick circle. With a floured knife, cut each circle into 6 wedges.

4. Place wedges on a lightly greased baking sheet. Brush top of each scone with egg wash, and sprinkle each with 1/4 teaspoon sugar.

5. Bake at 425° for 15 minutes or until golden. Serve warm, or let cool completely, and store up to 2 days in an airtight container at room temperature.