Favorite Winter Meals

Joined Mar 3, 2001
Hi. What's your favorite Winter meal? Mine is old fashion hot Texas chili with crumbled saltines on top.

Joined Aug 29, 2000
Homemade vegetable beef soup with barley, crusty bread and a mug of tea. For the taste of my childhood, the soup must also have big chunks of beef chuck, rutabagas, tomatoes and plenty of onion.


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Joined Oct 5, 2001
Slow roasted chicken with fresh thyme and garlic tucked under the skin with braised cabbage and fried polenta with spinach and pancetta.
Joined Dec 6, 2001
Midwestern beef and noodles.

Browned and simmered beef stew cubes, then shredded. The pot broth is used to cook egg noodles. You throw in the beef when the noodles are cooked then spoon the mess over homemade mashed potatoes and just to be good, you spoon a green veggie on your plate. This is old-time farm food. This meal always reminds me of my Grandma who still at 88yrs old makes her own noodles.

Also excellent with stewed chicken :)
Joined Dec 6, 2001
Stewed chicken to my family means taking a cut-up chicken, plus a few added breasts (we all like the white meat) and placing in a large pot to simmer on top the stove for about 1.5hrs. I cover the chicken with water, add a quartered onion, coarsely chopped parsley, celery and carrot, thyme, salt and pepper. When the chicken is done, I remove all the meat from the bone and coarsely chop. I strain the broth and cook my egg noodles in that. Add the chicken back to the pot when your noodles are almost finished. I have made homemade noodles on occasion, but I also like the frozen Reames egg noodles very much.
Joined Nov 9, 2001
Mac and cheese. Mom used milk and American cheese. I use half and half and extra sharp cheddar. But I top it with Italian flavored bread crumbs like she did...
Joined Mar 13, 2001
1/4 cup butter
4 onions, thinly sliced
2 teaspoons all-purpose flour
4 cups chicken or beef broth
1/4 cup dry white wine or
2 tablespoons dry sherry
4 slices crusty white bread
Extra-virgin olive oil
1 garlic clove
5 ounces Gruyère or Emmenthal cheese, grated
Salt and freshly ground black pepper

1. Melt the butter in a large saucepan on medium heat. Add the onions and cook until lightly browned. Stir in the flour and continue to cook until the flour turns a sandy color.

2. Pour in the broth and wine or sherry and bring to a boil, stirring. Season, cover and simmer for 15 minutes.

3. Meanwhile, preheat the broiler. Brush the bread slices extra virgin olive oil. Lightly toast the bread, then rub the garlic clove over the top.

4. Ladle the soup in four ovenproof bowls. Place one bread slice in each bowl. Divide the cheese evenly on top of the bread and soup.

Place the bowls of soup on top of a cookie sheet, and heat under the broiler until the cheese is bubbling.

My tip: To give the soup a good color, make sure the onions are sufficiently browned before you add the broth.

Note: I much prefer the sherry to the white wine. As for the broth, if you happen to have veal stock on hand, use it for this recipe. But if you use veal stock, use white wine. But that's just me. :lips:
Joined Nov 20, 2000
I would answer using all the dishes previously mentioned. I might also add for me a Cassoulet, any type, Tolouse, etc. Also a BIG pot of true slow cooked Boston Baked Beans:bounce: :bounce: :bounce: Gotta have it!:lips:
Joined Apr 30, 2001
Beef Stew, Chicken and Noodles, Chili, French Onion Soup, Mac-n-Cheese, et cetera.

All are wonderful winter meals.

Hungry, I am.

BTW, Kimmie...I have a recipe for French Onion soup that caramelizes the onions by slow cooking in a crock pot [in chicken broth of all things] for a whole day. Makes oh, so lovely soup. Otherwise, recipe is basically the same as yours.

What to cook first, what to cook first????
Joined Mar 13, 2001
You're welcome Nelly.

I know what you mean Nancya. I also cook mine very slowly for a long time.



Joined Apr 4, 2000
Onion soup is of course at the top of my list of favourite. Next it would have to be paprika chicken with lots of sauce.
Joined Mar 3, 2001
Someone please answer this question. I've searched this site and can't find the answer.

What is the emblem or whatever it is, in the first column next to MY name. The first column, not the smilie. Thanks.
Joined Dec 7, 2001
I may live in California now, but I grew up on the east coast and remember some pretty cold winters. It doesn't get that wintery in CA, but that doesn't stop me from pretending it's 10 below :)

Of course, I am a HUGE Onion Soup fan, and I'll second that preference for Dry Sherry--just ain't the same without it!

Other favorites of mine stem from my Scottish/German heritage.

Scotch Eggs--whoa boy!

Bangers and Mash--(or sub. some fine German Saus'ees)

Welsh Rarebit & Peas w/onions--a tough contender w/Fren.On.Soup

And having worked down south NC, I just love a big pot'O Chicken and Dumplings or quite simply, Ham & Eggs with Grits.

YUM:lips: :bounce: :bounce: :bounce:

Joined Aug 11, 2000
Lamb shanks with rosemary, thyme, red wine, stock and a ton of garlic....with new potatoes, haricot verte and carrots....side of white beans
salad with winter greens, poached egg, lardons, and a vin.
Crusty chewy bread with European butter
Crisps with ice cream
Joined Mar 3, 2001


No one answered my question from 5 days ago. The one at my 18th post just above. Thanks
Joined Aug 23, 2000
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Joined Aug 23, 2000
As for the winter meals, it's hard to beat a pot roast seared to a crust then braised till falling apart with a bit of red wine, carrots, onions, etc. Pot juices thickened into a sauce, with roasted rosemary potatoes and an expansive red wine.

Second would probably be another simple stew, chicken simmered with smoked pork left over from my Labor Day ribfest, mushrooms, onions, white wine, chicken stock and a few carrots, dosed with a shot of cream before serving. There's probably a name for that, but I don't know what it is.

Then it's out to shovel again ... 18 inches fell on my street yesterday ... it's a white Christmas all right.
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