This winter has been much better than last winter when it seemed like there was more than a little snow on the ground all season. Although this year has been light on the snow, it has been cold and dreary, which, last weekend, made me want to just cook a few hearty things to get us through the week. I ended up making three things, two which were new to us. The one repeat was a white bean soup, which was based on this recipe from New to the Table. We love bean soups but what makes this one special is the added touches: a bit of prosciutto, strips of parmesan and a mustard vinaigrette.
The other two things I made were new to us and I followed the recipes closely the first time around.
One was a delicious Short Rib and Barley Stew based on a recipe from Serious Eats.
The other was an amazing Beer & Mushroom Risotto from a recipe by Brooklyn Brew Shop. For the beer, I used Brooklyn Brown Ale. I actually hadn’t initially noticed that the recipe had come from Brooklyn Brew Shop, so the Brooklyn connection was totally coincidental.
For Christmas, Holly had given me a bottle of White Truffle Olive Oil from Di Bruno Bros., so a drizzle of that was the only addition I made to the recipe.
We thoroughly enjoyed all three dishes and had leftovers that got us through the week. It was a nice way to take some of the sting out of the cold days.