Cozy Meals For Cold Nights

There's nothing better on a cold winter's night than a warm meal to nourish body and soul.

The latest issue of Gourmet magazine has flavorful, easy recipes to do the trick.

The magazine's executive editor, John Willoughby, offered recipes for a few of his favorites on The Early Show Thursday.

Most are one-pot wonders, and don't call for impossible-to-find ingredients. They're perfect for weeknights: flavor without the hassle.

RECIPES

Locro De Papas (Potato Stew)

Serves 4

2 teaspoons annatto (achiote) seeds
2 tablespoons vegetable oil
3 1/2 lb russet (baking) potatoes
1 cup chopped white onion
Rounded 1/2 teaspoon ground cumin
2 1/4 teaspoons salt
3/4 teaspoon black pepper
7 cups water
1 cup whole milk
5 1/2 oz queso fresco (Mexican fresh cheese) or ricotta salata, coarsely grated (1 1/4 cups)
2 (6- to 7-oz) firm-ripe avocados

Heat annatto seeds and oil in a very small saucepan over low heat, swirling pan frequently, until oil is bright red-orange and starts to simmer, 1 to 2 minutes. Remove from heat and let stand 10 minutes.

Meanwhile, peel potatoes and cut into 3/4-inch pieces. Pour annatto oil through a fine-mesh sieve into a wide 7- 8-quart heavy pot, discarding solids. Cook onion and half of potatoes (reserve remaining potatoes in a bowl of cold water) in annatto oil over moderately high heat, stirring, until onion is softened, 3 to 5 minutes. Add cumin, salt, and pepper and cook, stirring, 1 minute. Add water (7cups) and bring to a boil, scraping up any brown bits. Reduce heat and simmer, partially covered, until potatoes are very tender, 25 to 30 minutes, then mash into broth. Drain remaining potatoes and add stew, then simmer, partially covered, until tender, about 20 minutes. Stir in milk and cheese and increase heat to high, the bring to a simmer, stirring. Remove from heat and season with salt and pepper.

Meanwhile, quarter avocados lengthwise, then pit, peel, and cut into 1/2-inch cubes.

Serve stew in large soup bowls, topped with avocado.

Broccoli and Cheddar Skillet Flan

Serves 6

6 large eggs
1 cup whole milk
1/4 teaspoon black pepper
Rounded 1/8 teaspoon ground nutmeg
3/4 teaspoon salt
1 cup grated sharp Cheddar
1/3 cup grated Parmigiano-Reggiano
3 tablespoons olive oil
1 large shallot, chopped
1 (1-lb) bag frozen hash browns, thawed in a microwave oven
1 (10-oz) box frozen chopped broccoli, thawed

Put oven rack in middle position and preheat oven to 375F.

Whisk together eggs, milk, pepper, nutmeg, and 1/4 teaspoon salt until combined, then whisk in Cheddar and 3 tablespoons parmesan.

Heat oil in a well-seasoned 10-inch cast-iron skillet over moderately high heat until hot but not smoking, then saute shallot, stirring occasionally, until browned, about 3 minutes. Add hash browns and remaining 1/2 teaspoon salt and cook, stirring occasionally, 3 minutes. Spread potatoes evenly in skillet and cook, undisturbed, 2 minutes. Remove from heat and spread broccoli over potatoes, then pour in egg mixture. Sprinkle with remaining parmesan. Bake until set 2 inches from edge but still slightly wobbly in center, 12 to 15 minutes.

Turn on broiler. Broil 4 to 5 inches from heat until top is set, puffed, and golden brown.

For more recipes, go to Page 2.Escarole-Stuffed Pizza

Serves 4

3 lb escarole (about 3 heads), tough outer ribs discarded and leaves thinly sliced (20 cups loosely packed)
1 lb pizza dough at room temperature
6 tablespoons olive oil
5 garlic cloves, finely chopped
10 oz chilled Italian Fontina, coarsely grated (2 cups)

Special equipment: 9-inch round metal cake pan (2 inches deep)

Put oven rack in lowest position and preheat oven to 500F. Lightly oil cake pan.

Cook escarole in a 6- to 8-quart pot of boiling salted water, uncovered, until tender, 5 to 10 minutes. Drain in a colander, then immerse colander in a large bowl of ice water to stop cooking. Drain again and press gently to remove excess water. Transfer escarole to a large kitchen towel, then gather corners and twist tightly to wring out as much liquid as possible.

Cut off one third of dough (keep remaining dough covered with plastic wrap) and pat into cake pan, covering bottom. Brush with 1 tablespoon oil and prick all over with a fork. Bake until golden, 8 to 10 minutes. Let crust stand in pan on a rack.

Meanwhile, heat 1/4 cup oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute garlic, stirring occassionally, until golden, about 30 seconds. Add escarole, 1/4 teaspoon salt, and 1/4 teaspoon pepper and saute, stirring, until escarole is coated with oil, about 4 minutes. Transfer to a large shallow bowl to cool slightly, about 15 minutes, then stir in cheese.

Spread escarole filling over crust in pan, leaving a 1/4-inch border around edge. Roll out remaining dough into a 10-inch round (on a lightly floured board if it sticks). Transfer to pan, covering filling and tucking edge under bottom crust to form a flat top and completely enclose filling (stretch dough if necessary). Press edges to seal. Brush top with remaining tablespoon oil and bake until golden brown, 15 to 20 minutes.

Run a sharp thin knife around edge of pan. Invert a rack over pan and, wearing oven mitts and holding pan and rack firmly together, flip pizza onto rack. Turn pizza right side up and cool 15 minutes before serving. Slide pizza onto a cutting board and cut into wedges.

Green Chili With Pork

Serves 4

1 medium white onion, quartered
2 (3- to 4-inch) fresh jalapeno chiles, stemmed and quartered, including seeds
2 garlic cloves, peeled and smashed
1 3/4 cups reduced-sodium chicken broth
1/4 cup vegetable oil
1 lb ground pork
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 (14- to 15-oz) can white hominy, rinsed and drained
1/3 cup finely chopped fresh cilantro

Accompaniments: toasted hulled (green) pumpkin seeds; crumbled queso fresco or ricotta salad

Puree onion, chiles, and garlic with 1/2 cup chicken broth in a blender.

Heat 1 tablespoon oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then brown pork, stirring and breaking up clumps with a fork, just until no longer pink, about 4 minutes. Transfer to a bowl with a slotted spoon. Pour off all but 1 tablespoon fat from pot.

Add remaining 3 tablespoons oil to pot and heat over moderately high heat until hot, then carefully add puree (it will splatter), cumin, and salt. Cook, stirring frequently, until mixture is thickened and most of liquid is evaporated, about 10 minutes.

Add pork, hominy, cilantro, and remaining 1 1/4 cups broth and simmer gently, uncovered, stirring occasionally, 10 minutes. Serve chili sprinkled with pumpkin seeds and cheese.