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Featured Recipe of the Week: Provencal Seafood Stew and Brown Bread
Football, Cold Weather and Comfort Food
Warm up while watching the game!
Warm up while watching the game!

When I think of January, I think of football and cold weather.  Fortunately, the Eagles win yesterday warmed our spirits and helped lessen the sting of a cold Monday morning!  But the cold weather often forces us into a hibernation mode, and we head indoors for warm temperatures and comfort food.   Classic winter comfort foods like soup and stews can warm us up, satisfy our appetite and evoke memories of years past.

Last week, some culinary adventurers attended the Exploring Burgundy and Bordeaux Wine Tasting and learned about the similarities and differences of the regions.  They also left with a better understanding of how particular wines can enhance the flavors in different foods. One of the foods they sampled was a seafood stew. It is a perfect addition to your winter table. Serve with a loaf of brown bread, and you will be ready to face what winter has to offer.

So as you look to the week ahead and prepare for another Sunday of Eagles football, think about the comfort foods that will warm your bodies and souls.  And if you aren’t in the mood to cook next Sunday, order our Warming Soup meal pack ( Click here) and sit back and relax as you turn on some football.


Provencal Seafood Stew

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, chopped

1 tablespoon ground herbs de Provence

1 cup dry white wine

1 (28-ounce) can San Marzano tomatoes, roughly chopped

½ pound potatoes, peeled and cubed

1 quart vegetable stock

1 pound fresh cod, cubed

1 pound medium shrimp, peeled and deveined

½ pound cooked lobster tail, chopped (optional)

Sea salt and freshly ground black pepper

  • Heat oil in a large pot over medium heat.
  • Add the onion and cook until softened and translucent, about 8 to 10 minutes.
  • Add garlic and herbs; cook until fragrant, about 1 minute more.
  • Add wine and cook, stirring, until reduced by half.
  • Add tomatoes, vegetable stock and potatoes; bring to a simmer and cook until potatoes are tender.
  • Add cod and shrimp; simmer until just cooked through, about 5 to 6 minutes.
  • Stir in lobster; season with salt and pepper. Serve with bread.


Brown Bread

1-¾ cups all-purpose flour

1-¾ cups whole wheat flour

2 tablespoons old-fashioned oats

2 tablespoons packed dark brown sugar

2 tablespoons molasses

1 teaspoon baking soda

½ teaspoon salt

4 tablespoons chilled unsalted butter, cut into pieces

¼ cup golden raisins, optional

¼ ground walnuts, optional

2 cups buttermilk, approximately

  • Preheat oven to 375 degrees. Combine first 7 ingredients in large bowl; mix well.
  • Add butter; rub in with fingertips until mixture resembles fine meal.
  • Stir in raisins, nuts and enough buttermilk to form soft dough.
  • Form into a round and transfer dough to a sheet pan lined with parchment.
  • Bake until bread is dark brown and tester inserted into center comes out clean, about 45 to 50 minutes (the bread should sound hollow when tapped on bottom).
  • Transfer to a wire rack to cool.




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