SNOW, SLEET AND WINTER DOLDRUMS

Snow, Sleet and the Winter Doldrums

          This winter seems to have an identity crisis. Or, is it a case of amnesia? Winters in Maine are supposedly cold, snowy, with blustery windy days and icicles decorating every roof line. This year, going into February we have seen only spotty snow, a fair amount of sleet and occasional days that could be mistaken for early spring. The rough grey fields in coastal areas unfortunately lack the charm of an Andrew Wyeth painting.

            Despite the lackluster weather beginnings of this year we are cheered by celebratory days for personages of note, the Chinese New Year and the holiday to warm everyone’s heart – Valentine’s Day. Celebrations always mean special food.  Fortunately a bit of imagination in the kitchen can solve that, even if freezing rain keeps you at home on a midweek evening, the grill has gone in hibernation and most of your favorite restaurants are still closed for the season.

            The reason why we keep a well-stocked pantry and freezer in the winter became recently apparent on one such night. The snow plow could be heard scraping the road of frozen slush in the distance.  But unless we were expert skaters with skates sharpened for the Olympics, there was no way we were going to get out of our long and winding drive. It was time to improvise and in a little over an hour, we sat down to a tasty dinner.

                                    Root vegetable gratin

            Peel and cube 2 medium potatoes, 2 large carrots, 1 yellow beet and 1 large parsnip in 1 inch cubes or slices. Cover the potatoes with cold water, bring to boil and after 2 minutes drain. Spray a gratin dish (or shallow baking dish) with buttery cooking spray. In a large bowl toss together the root vegetables with 1 Tblsp. roasted chopped garlic, ½ cup julienned sundried tomatoes, 1 cup chicken broth and ¼ tsp. pepper. Turn mixture in baking dish, dot with 1 Tblsp. butter, sprinkle with 2/3 cup shredded mozzarella cheese. Cover loosely with aluminum foil and bake at 400 degrees for 40 minutes. Remove foil and continue baking for an additional 10 minutes until the cheese browns on top. Set aside and serve along with the chicken.

                                    Chicken with feta and artichokes

            Thaw a large boneless, skin on,  chicken breast. Slice the chicken breast crosswise in 4 or 5 slices about 1 inch thick, salt and pepper the chicken. Set up a shallow bowl with some half and half and a plate with flour mixed with 1 tsp. garlic salt. Dip each piece of chicken in half and half and lightly coat with flour.  Heat 1 Tblsp. olive oil and 1 Tblsp. butter in a heavy skillet over medium high heat. When bubbling, add the coated meat and fry on two sides, each for about 3 minutes, until browned. Set aside on a plate. Lower the heat and blend 1 Tblsp. of the flour in the remaining fat in the pan and then slowly stir in ½ cup white wine and  ½ cup chicken broth and a pinch of red pepper flakes. Bring to simmer and scrape any pieces from bottom of the pan. Drain and rinse a 14 oz can of artichoke hearts and distribute them around the edges of the pan. Return the chicken back to the pan, heat for a couple of minutes and before serving stir in ½ cup of crumbled feta cheese. Serve immediately.

                        Served with a simple salad this made an interesting and satisfying meal. A small dish of ice cream satisfied those with a sweet tooth.  Yes, there was still sleet against the window, but the candle light at the table made it almost a minor inconvenience.  

(I. Winicov Harrington lives in Waldoboro and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)