Comfort Food for Dark Evenings

a traditional Welsh Cawl + its US cousin, a hearty vegetable stew

I wish I had some news for you from the UK side of the Pond. I, like so many I know, have been struggling with a virus that I cannot seem to shake off! It’s so dangerous being laid up with a smart phone. I have already ordered a Christmas Hamper (which has been broken into), a linen shirt and walking boots are on the way! My bank balance is telling me that I need to get better and soon!

Of course, it is all in the interest of market research so that I can make some recommendations as we approach Christmas. It’s not long now!!!

It is still quite mild here in the UK (or I may have a temperature), but I am still craving comforting, healthy food, so planning this week’s recipes has been just perfect for me.

I hope you enjoy them and to all my fellow sufferers, “GET WELL SOON” and, as they would do in Wales, sending you a BIG CWTSH!

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Hellllloooo from the US Side of the Pond….I’m writing this from my couch, a cup of tea on the coffee table, watching Scream (so cheesy, yet so good!). It’s Halloween, so scary movies will be on repeat all day. Well…..they’ll be on repeat until the Thursday night football game starts. 😉

I happen to love scary movies, but I’m also using them as a distraction from politics. If you’re feeling anxious about the election (and, honestly, who isn’t!), but aren’t a fan of scary movies, Shrinking (a hilarious dark comedy starring Harrison Ford and Jason Segel) is back for a new season! If reality tv is more your speed, there’s always Dancing with The Stars (I’m really loving the cast this season!) or the latest season of RHONY.

Now that the weather has shifted here, I’m craving all the warm comfort food. There’s nothing that chases my anxiety away quite like a giant bowl of pasta bolognese, minestrone soup or chili with all the toppings.

For this Substack, Jane and are fully embracing all the comfort foods…..from a traditional Welsh Cawl soup to its US cousin….a brothy vegetable stew.

And we’ve got a couple of extra recipes for our paid subscribers.

That’s it for now, foodie friends — hope you all have a great weekend…..and Happy Cooking! Don’t forget to let us know in the comments what you’re cooking and the comfort meal you make on repeat when it’s cold and blustery outside!

xo

Lisa and Jane

Welsh Cawl

(Lamb & Vegetable Broth)

Serves 2

Cawl rates in my top ten for comfort food.  It is a versatile meal that’s nutritious, filling and tasty.  It is so flexible that rarely do I follow a recipe. It is a “make it up as you go along”, so this will be a good discipline for me!

I use lamb/mutton which is the tradition and usually leftovers from a roast. However, if I spot some leg steaks on offer, I will grab them to make a batch.  If you are not a fan of lamb, I know some use bacon/gammon.

I am off gluten now, so I add chopped up potatoes to mush into the stock, but if you are serving with lovely crusty bread, this is not needed.

Traditionally any root vegetables would be thrown into the pot.  My suggestions are in the ingredients list, but if prefer to add something else – go for it!

Ingredients

• 2 lamb steaks   - I cooked them in advance, when I knew that there was space in the oven.  Set to one side and keep the fat that has rendered off during the cooking!

• 2 large leeks – washed well, trimmed and thinly sliced

• 2 carrots – washed, peeled and sliced

• 2 parsnips – washed, peeled cubed

• ¼ Swede (or turnip) – washed, peeled and cubed

• 3 x medium sized waxy potatoes, washed, peeled and cut into large cubes (Optional)

• A bunch of flat leaf parsley, leaves and stalks chopped

• 2 x sprigs fresh sage – leaves removed and finely chopped

• 1 x sprig rosemary, remove stalk and finely chop the rosemary. (See foodie note)

• Olive oil

• Chicken stock (you can use lamb stock, but I always have a supply of chicken in the freezer).

• Salt and Pepper

Foodie Notes:  Myrtle’s customers, I use the rosemary & lemon salt blend.

Instructions

In a large saucepan, heat a glug of olive oil and the fat rendered from the lamb steaks and add the leeks.   Sweat in the hot oil for about 5 minutes, then add the carrots, parsnips, swede and potatoes (if using).  Stir and sweat in the leeks and oil for a further 5 minutes.

Add the herbs.  (keep some parsley back for serving).  Season with pepper and cover with chicken stock about 2 ½ cm /1” above the vegetables. Cover and leave to simmer for 15 minutes.

Pull the lamb into large chunks and add to the broth.  Heat for another 5 minutes and check that the vegetables are tender. Check the seasoning.  If you have used a stock cube, you may only need a little salt.

When ready to serve, ladle into large bowls and grate a traditional hunk of cheese like a Caerphilly over the top and top with some parsley.

If there is any left, the flavour will only improve for a night in the ‘fridge!

Vegetable Stew

If the US had a version of Cawl, this stew might come pretty darn close. No, it doesn’t have lamb, but it has leeks, extra veggies and it’s all cooked in chicken broth. It’s an incredibly versatile recipe, so use whatever veggies you have on hand — a great way to use those veggies lost in the back of your fridge that need to be used. This stew is like a warm hug you can wrap yourself up in……and the homemade croutons are to die for!! If, like Jane, you’re trying to avoid gluten, you can make the croutons with your favorite gluten free bread.

Ingredients

• ½ 1 lb. loaf sourdough bread, torn into 2” pieces  (about 6 cups)

• 1 bunch Swiss chard, leaves AND stems

• 1 bunch kale, center ribs and stems removed

• Kosher salt

• ½ cup extra virgin olive oil, divided, plus more for serving

• 2 medium carrots, peeled, finely chopped

• 1 leek, white and pale-green parts only, chopped

• 4 cloves garlic cloves, chopped

• ½  teaspoon crushed red pepper flakes

• One 28-oz. can whole peeled tomatoes, drained

• 8 cups chicken stock (if you want to keep this vegetarian, use vegetable stock)

• 1 rind of Parmesan  (if you don't have this, no worries — but if you've been saving your rinds, now is the time to use one — and if you haven’t been saving your rinds, this is your sign to start!)

• Three 15 oz. cans cannellini beans or kidney beans, rinsed

• 4 sprigs thyme

• 1 sprig oregano

• 1 bay leaf

• Freshly ground black pepper

• Shaved Parmesan  (for serving)

Directions

Scatter bread on a rimmed baking sheet in a single layer.

Bring a large pot of water to a boil, generously salt and add the Swiss chard and kale. Blanch them for about 3 minutes, and then remove with a spider or slotted spoon, and set them on a plate lined with paper towels. The goal is to drain as much water from the greens as possible. You can also place them in a clean dish towel and, over your sink, squeeze the towel to get the greens dry.

Heat ¼ cup oil in a large heavy pot or Dutch oven over medium heat.

Add carrots and leek; stir often until they soften, about 8–10 minutes.

Add garlic and red pepper flakes.

Cook, stirring until fragrant, about 1 minute.

Add tomatoes, gently, and carefully, crushing with your hands as you add them. Be sure to crush them directly over the pot.

Cook, stirring frequently, until liquid is evaporated about 10–15 minutes. Don't walk away and keep an eye, so the tomatoes don't start to burn. They should start to stick a bit on the bottom of the pan which will just add even more flavor to the soup.

Add broth, Parmesan rind, beans, thyme, oregano, bay leaf, and reserved greens; season with salt and pepper.

Bring to a boil, reduce heat, and simmer until flavors meld and soup thickens slightly. This should take about 40-50 minutes.

Discard herb sprigs and bay leaf.

When you're ready to serve, gently stir bread and ¼ cup oil into soup.

Divide among bowls, top with Parmesan, and drizzle with some additional olive oil.

Notes

For the bread: this is the perfect opportunity to use day old bread. Do Ahead: Soup can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before continuing. Store bread airtight at room temperature.

The 2 bonus recipes this week for our paid subscribers:

• Tray Bake: Roasted Vegetables with Camembert and Chilli Jam

• Sheet Pan Greek Lemon Chicken with Roasted Potatoes and Mushrooms

PLUS: Lisa’s favorite playlist for Fall (which I’m actually listening to as I write this Substack!)……it will transport you to your favorite cozy corner at your neighborhood coffee house.

Tray Bake: Roasted Vegetables with Camembert and Chilli Jam

There is something deeply satisfying about a “fridge raider supper” (using up what is going spare) and cooking it in one dish. I think traybakes are the best thing ever - one dish and minimal clearing up!!!

My other favourite thing is “picky food”. Give me Tapas, Nachos, a cheese board anything for me to pick at - I’m not too fussy. This recipe combines this as it includes a gooey cheese to dunk the roasted vegies into. Bliss!