Blizzard: n. severe snowstorm characterized by strong sustained winds of at least 35 mph (56 km/h) and lasting for a prolonged period of time—typically three hours or more…Wikipedia
I’m sure after this weekend no one needs me to tell them that. I love a blizzard because I’m that person who stays home in it, regardless. Stay home, wear pajamas all day and cook. Oh yeah and make the house smell delicious.
This blizzard I cooked from my pantry using my go-to recipes, with a few variations, apple fig muffin tops and pasta fagioli.
Basic quick bread recipe and this year’s blizzard add-ins:
- oil, I use canola, ¼ish cup
- sugar ¾ cup, if you need sweet kick it up to a cup. I just use the 5 oz scoop in my sugar canister.
- vanilla to taste, I use a lot, no measuring. If you had to measure I’d say a teaspoon but I’m a quick pour kinda girl.
- 2 eggs
- flour, 2 cups
- baking powder, 2 tsp
- baking soda, ½ tsp
- salt, 1 tsp
- some kind of fruit, no more than 2 cups
- for this blizzard I peeled and cubed two apples and mixed them with fig jam after microwaving them for 2 minutes with a little water.
- some kind of liquid, no more than a ½ cup, sometimes I use yogurt…
- for this blizzard I used the liquid from the apples and jam and a dash of ½ and ½
- just for kicks I added in apple pie spice and some Kashi nuggets
Wisk all the wet ingredients, everything above the flour, together and then abandon the wisk for a spatula and mix in the dry. Add in the fruit and then the liquid to make a smooth, as smooth as something with two cubed apples can be, batter and portion evenly into the six wells of a muffin top pan. No muffin top pan, although I can’t imagine why you wouldn’t have one, you can use a regular muffin tin. Just add more time, like 10 minutes or so.
Bake for 20 minutes at 350 degrees.
Fantastic with a cup of coffee, latte or tea. I’ve tested them with each, on different days of course. I have made this recipe in every variable possible, it is forgiving and never lets me down.
Pasta Fagioli
- pancetta, I keep cubed pancetta in my freezer and use it as I need it.
- Soffritto (the Italian version of mirepoix)/mirepoix onion, carrot and celery
- garlic
- tomato paste
- 1 can diced tomatoes I love fire roasted
- 1 can cannellini beans, rinsed or ick…
- 1 cup ditalini pasta, or whatever shape you prefer
Render the pancetta in olive oil until its crisp. Add in the soffritto, salt and pepper to taste and sauté until it’s just about to turn golden. I don’t like that whole til its transparent thing I like some color. Add in the garlic and the tomato paste. Really cook the tomato paste until it begins to turn brown. Add in the tomatoes and at least two cans of water. One to rinse out the can and one to bring the level up a bit. Stir until mixed in then add the cannellini beans. Whatever size can you’re using for tomatoes, use the same size of beans. Bring the whole thing up to a boil, you’ll see the bubbles along the rim of the pot, then cover and turn down to the lowest point and let it do its thing for about 30 to 45 minutes. Uncover, turn the temp to medium and add in the ditalini. Cook until al dente. If it gets to thick, add some water. Taste as you go and season to taste.
Serve right away with a generous sprinkling (or grating from that big chunk you’ve got in the fridge) of Parmigiano Reggiano. Crusty bread on the side wouldn’t hurt either. And a glass of red, just sayin.
I’ve never understood why so many people feel that they have to run to the store in advance of a blizzard for every package of junk food they can find. Calories still count during a storm and yeah you’ll be shoveling but you’re not going to undo 5000 calories worth of chips and dips and donuts and brownies and god knows what the hell else. And your house won’t smell delicious and like everything is going to be alright tomorrow.
While the snow may be piling up around you and the wind is howling, your day at the stove in your pajamas just might bring you more abundance than you could imagine. “A year of snow, a year of plenty.” — French proverb about cooking during a blizzard, it’s what they do… just sayin.
Buon Appetito from Stowe Lane
