Newsletter: In the kitchen: Old-school comfort food
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What is all this wet stuff falling from the sky? For Southern Californians unfamiliar with anything other than sunny skies and an epic, years-long drought, the recent storms might seem a bit… odd. But we’re grateful. In addition to potentially easing drought conditions in the state, the weather changes actually make the season feel a bit more like winter. Which gives us an excuse to break out the winter clothes and cook some cold-weather comfort food.
For cookbook author and food writer Martha Rose Shulman, comfort food doesn’t get much better than daube. The classic Provençal wine and meat stew takes some time to prepare, but the flavors are worth it.
OLD-SCHOOL COMFORT FOOD
Earthy and robust, daube is the perfect cold-weather comfort food. While not as refined as its northern cousin boeuf bourguignon, the wine and meat stew is layered with flavors of garlic, onion and carrot, and a hint of orange. Rustic as the stew may be, this is one dish that is best prepared over a few days: one for marinating, one for cooking and one for resting and enjoying. Shulman shares tips along with recipes for beef and rabbit daube.
MEET YOUR NEW FAVORITE MANDARIN ORANGE
There’s a new mandarin orange in town: the USDA 88-2, also known as the “Super Nova.” The fruit is, according to author David Karp, “known for its gorgeous dark orange color, its convenient seedlessness, its rich balance of sweetness and acidity — and its superb aromatics.” And while the orange has been around for almost 50 years, it’s finally available commercially.
VIDEO: HOW TO SEGMENT MANDARINS AND OTHER CITRUS
TRY THIS OATMEAL PANCAKE RECIPE FOR BREAKFAST OR DINNER
For some of us, a meal just doesn’t get any better than a stack of pancakes, any time of day. These oatmeal pancakes don’t disappoint, the fluffy cakes flavored with a hint of cinnamon, a light buttermilk tang, and rolled oats for extra texture. For even more personality, consider folding in cooked wild rice or dried fruit.
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