COMFORT FOODS DURING WINTER and a few good books

Suggested books:

"Berlin Noir," by Philip Kerr

 "The Saracen Blade," by Frank Yerby

"Spies of The Balkans," by Alan Furst

Lentil Sausage Soup

Makes 4 quarts; serves 8 to 10

1 pound green lentils

¼ cup olive oil, plus extra for serving

4 cups diced yellow onions (3 large)

4 cups chopped leeks, white and light green parts only (2 leeks)

1 tablespoon minced garlic (2 large cloves)

1 tablespoon kosher salt

1 ½ teaspoons freshly ground black pepper

1 tablespoon minced fresh thyme leaves

1 teaspoon ground cumin

3 cups medium-diced celery (8 stalks)

3 cups medium-diced carrots (4-6 carrots)

3 quarts homemade chicken stock or canned broth

¼ cup tomato paste

1 pound kielbasa, cut in half lengthwise and sliced 1/3 inch thick

2 tablespoons dry red wine or red wine vinegar

Freshly grate Parmesan cheese, for serving  

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot over medium heat, heat the olive oil and sauté the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and sauté for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with Parmesan.

Store the extra soup in containers and freeze.

Garlic Mashed Potatoes

In Paris, this dish is made with lots of cream and butter, but sometimes it's made with olive oil, which is lighter and better for you. If you use olive oil, be sure it's light and fruity.

½ cup garlic cloves, peeled (about 1 head)

1 cup extra-virgin olive oil

3 pounds Yukon gold potatoes, peeled and quartered

Kosher salt

1 teaspoon freshly ground black pepper

¼ cup heavy cream, half-and-half, or crème fraîche

In a small saucepan, bring the garlic and oil to a boil, then turn the heat to low and cook uncovered for 15 minutes, or until the garlic is lightly browned. Turn off the heat and set aside. The garlic will continue to cook in t he oil.

Process the potatoes and garlic through a food mill fitted with the medium disc. Add the reserved olive oil, 2 teaspoons of salt, the pepper, cream and ¾ cup of the cooking water to the potatoes and mix with a wooden spoon. Add more cooking water, if necessary, until the potatoes are creamy but still firm. Season to taste and serve hot.

Note:To make ahead, keep the potatoes warm in a heatproof bowl set over simmering water.

Chocolate Orange Mousse

6 ounces good semisweet chocolate, chopped

2 ounces good bittersweet chocolate, chopped

¼ cup Grand Marnier liqueur

1 teaspoon of pure vanilla extract

1 teaspoon grated orange zest

12 tablespoons (1 ½ sticks) unsalted butter, at room temperature

8 extra-large eggs, at room temperature, separated

½ cup plus 2 tablespoons sugar

Pinch of kosher salt

½ cup cold heavy cream

Whipped cream, for decoration — Do not use Cool Whip!

Mandarin oranges, drained, for decoration

Combine the two chocolates and Grand Marnier, and the vanilla in a heat-proof bowel. Set it over a pan of simmer water just until the chocolate melts. Cool completely to room temperature. Whisk in the orange zest and butter until combined. Note: Be sure the chocolate and butter are really at room temperature before you combine them.

Place the eggs yolks and ½ cup of the sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for 4 minutes, or until very thick and pale yellow. With the mixer on low speed, add the chocolate mixture. Transfer to a large bowl. Note: It's easier to separate cold eggs.

Place 1 cup of the egg whites (save or discard the rest), the salt and 1 tablespoon of the sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until firm, but not dry. Whisk half of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula. Note: Egg whites at room temperature whip better.

Without cleaning the bowl or whisk, whip the heavy cream and the remaining tablespoon of sugar until firm. Fold the whipped cream into the chocolate mixture. Pour the mousse into individual dishes or an 8-cup serving bowl. Chill and decorate with whipped cream and oranges. Serve with extra whipped cream on the side.

Wine and Spirits

Choosing a wine can be difficult for most. What should you do when serving foods that are a strong-flavored mixture of tart, spicy, and sweet. A good rule is to stay with simple fruity wines, such as Beaujolais nouveau, white or red Zinfandel, or California Gewürtztraminer. My favorite is a rich fruity red California Gewürtztraminer—it has the character to handle the aromatic side dishes.

Note: If using sparking wines, never place them in the freezer. If you need to chill it quickly, place the bottle in a bucket half-filled with ice and water for about 30 minutes. Chill in the refrigerator for at least two hours before serving.

A good sparkling wine should have body, flavor, and aftertaste, yet light, fruity and elegant.

G. Miclo, considered one of the best distilleries in Alsace, makes a great Eau-de-vie—water of life, a brandy. There are flavors in pear, cherry, blueberry, to name a few. One of their more recent products is a liqueur called Pain d'Epices—gingerbread, made with cinnamon, cloves, star anise, and other spices.

Considered an after dinner drink, enjoy your Eau-de-vie chilled in a small glass, 1 ½ ounces.

You can order it online or through your wine and spirits shop.

Best regards,

Urenna