I’m not a huge broccoli fan. I rarely eat it without a.) cheese, b.) dip, or c.) bacon, as The Lord intended. Otherwise, He would not have created it to taste like dirt when it’s raw and smell like terlit water as it cooks.

Can I get an Amen?

And yet, I was curious about this Broccoli Leek Soup. The Roasted Potato Leek Soup I made last fall was so good that I was game to try something similar but actually healthy. I was ready to brave the broccoli.

The problem with most broccoli soups is that they’re thickened with liberal amounts of cheese, cream or canned cream soups, but this one is different. It’s thickened by pureeing the ingredients, especially the potato. You bring the ingredients to a boil, simmer until the broccoli and potato are tender, and then either transfer the soup to a blender or food processor to puree it, or use an immersion blender inside the soup pot.

It’s a thickening trick I’ll keep in mind, since each serving of this soup is only 135 calories.

It’s also nice that you cook the leeks first and then add the broccoli stems, potato and garlic. The scent of the leeks dominates, so the broccoli smell is contained.

Victory over stank is part of what separates us from the animals.

So, how does the soup taste?

The original recipe gave me a smooth, thick soup that didn’t have much personality, so I added lemon zest and lemon juice to brighten it up and just enough cayenne to give the soup a little kick. That made it work for me, but don’t be afraid to experiment and create your own variation.

A bowl of this soup with a crusty piece of bread and a slice of good cheese would make a great light meal, but I’ve been pairing a cup with a sandwich or veggie burger for something more substantial.

I still wouldn’t make out with broccoli, but we could hold hands in a dark movie theater. That’s closer than we’ve ever been before.

Broccoli Leek Soup

Adapted from “O, The Oprah Magazine” (January 2006)

Makes 4 servings

• 1 large bunch broccoli (about 1 1/2 pounds)
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 2 medium leeks, white and light green parts only, rinsed well thinly sliced
• 1 medium baking potato, peeled and cut into 1-inch pieces
• 1 clove garlic, thinly sliced
• 3 cups water
• 3 cups vegetable broth
• 3/4 teaspoon salt
• Pinch freshly ground pepper
• 1/4 cup half-and-half (optional)
• 1/4 cup snipped chives
• Zest of 1 lemon
• Fresh lemon juice, to taste
• 1/4 teaspoon cayenne

1. Separate broccoli stems from florets. Using a vegetable peeler, peel stems to remove tough outer layer, then slice into 1/4-inch-thick “coins.” Break the florets into small pieces. Reserve stems and florets separately.

2. In a medium saucepan, heat oil and butter over medium heat. Add leeks and cook, stirring often, until softened and fragrant, about 3 minutes. Add broccoli stems, potato, and garlic, and cook 2 to 3 minutes. Add 3 cups water, broth, salt, and pepper; bring to a boil. Reduce heat; cover partially and simmer until broccoli and potato are tender, about 12 minutes.

3. Add florets; bring to a boil and then simmer 5 minutes. Transfer soup in batches to a blender or food processor, and puree until smooth. Return soup to saucepan; add half-and-half (if using), chives, zest, lemon juice and cayenne. Reheat briefly, and serve.

I love a good mushroom burger.

Remember the one I made with pesto, Provolone and roasted red peppers? That’s a classic, Italian-inspired portobello burger. When a restaurant has a portobello burger on the menu, that’s usually the one. It’s the standard.

If portobello burgers were panties, the Italian version would be white cotton.

And this Chipotle Portobello Burger would be a lace-trim mesh thong with loads of cheek peek.

It’s a Southwestern-style burger made with a chipotle-marinated portobello cap that’s grilled and topped with pepper jack, grilled onions and avocado slices on a buttered, toasted roll. When I saw Steven Raichlen cooking them up on “Primal Grill,” I wasn’t just interested, I was committed.

The slap and tickle of hot, spicy chipotle and cold, creamy avocado make this sandwich. It’s got bite, but it won’t make your lips chap. It’s thick and chewy and messy and packed with flavor – all the things we love in a burger without the extra fat.

If you’re not an avocado person, you could still get that cold, creamy element by flavoring your mayonnaise. Add some chopped roasted red peppers or  poblano. Or, take some of the chipotles in adobo you didn’t use in the marinade, and add them to the mayonnaise.

You could also take this combination of ingredients, especially if you have leftovers, and create some variations of your own. Chop the mushrooms, and make some killer wraps. Add sliced peppers, tomato and broccoli for vegetable fajitas. Chop all the ingredients and combine them with black beans or pintos for some hefty vegetarian burritos.

Or, just have another burger. And stay cheeky!

Chipotle Portobello Burgers

Adapted from Steven Raichlen’s “BBQ USA”

Makes 4

Marinade:

• 3 to 4 canned chipotle chiles with adobo sauce
• 3 cloves garlic, finely minced
• 1 small onion, chopped (about 1/2 cup)
• 2 tablespoons balsamic vinegar, or more to taste
• 1/2 cup vegetable oil
• Coarse salt and freshly ground black pepper to taste

Burgers:

• 4 portobello mushroom caps, wiped clean with a dampened paper towel
• 1 large sweet onion, cut crosswise into slices, then skewered
• 1/4 cup salted butter, melted
• 4 individual ciabatta rolls, or other rustic roll, sliced in half
• 4 slices pepper Jack cheese
• 2 ripe avocadoes, pitted and sliced

1. For the marinade: In a food processor, combine the chipotles, garlic, onion, vinegar, oil, salt and pepper. Blend until smooth.

2. Place the mushroom caps in a single layer in a nonreactive baking dish, gill-side up, and pour the marinade over them. Cover and refrigerate, for 30 minutes to 1 hour.

3. Set your grill pan or grill for medium-high heat.

4. Remove the mushrooms from the marinade, reserving the marinade. Brush the onion slices with melted butter. Place the portobellos (gill-side down) and the onion slices on the grill. Grill for about 3 minutes, then turn with tongs. Spoon some of the reserved marinade on the gill-side of the mushrooms and continue to grill until tender and sizzling. Remove from the grill, and set aside.

5. Brush melted butter over the cut sides of the ciabatta rolls and grill, cut sides down, for 1 to 2 minutes, or until they are golden brown.

6. For each sandwich, place a mushroom on the bottom half of the bun, and top with a slice of pepper Jack cheese, onion and several slices of avocado.

Have you got the fevah?

No, not that stomach bug that keeps going around.

I’m talking about Spuh-ring! Fever. Having your feet in the snow but your mind on the apple blossoms. And cookouts. And picnics. And sunshine.

You with me?

Unfortunately, it’s 33 degrees in Nashville. But that’s where this Baked Shrimp Scampi comes in. It’s a heavier version of the original, combining the garlic butter with panko and shallots to create a topping that you crumble over the shrimp and bake until it’s golden and bubbly. It’s buttery, satisfying comfort food. Perfect for a winter meal.

But, the topping gets its zing from a liberal amount of lemon juice and zest. It’s bright and tangy. A perfect little whisper of spring.

So, this baked scampi makes a perfect transitional meal.

Why would you choose to bake the scampi instead of preparing the sauce on the stovetop? The texture is completely different. The flavors of the topping are much more intense. And, you can prepare the dish ahead of time, refrigerate it, and slide it into the oven about 10 minutes before you’re ready to sit down to dinner.

I watched Ina Garten make this dish on “Barefoot Contessa,” and she served it with an antipasti platter, roasted artichoke salad and a fruit salad with Limoncello that is on my list of Delicious Things to Make This Spring. However, you could always keep things simple and serve it over pasta with a big salad.

One warning: The recipe has a lot of butter. A whole lot. So, feel free to cut back or make substitutions, as you see fit. The recipe makes quite a bit of the topping, so you could easily cut the amount of topping in half and still have plenty.

I tried this recipe as a member of the Barefoot Bloggers, a cooking group that makes and discusses two of Ina Garten’s recipes every month. These Barefoot Contessa recipes really run the gamut, so if you’ve been craving some variety in the kitchen, check it out! (Husband Jeffrey and house in The Hamptons not included.)

Baked Shrimp Scampi

From Ina Garten’s “Barefoot Contessa Back to Basics”

Serves 6

• 2 pounds (12 to 15 per pound) shrimp in the shell
• 3 tablespoons olive oil
• 2 tablespoons dry white wine
• Kosher salt and freshly ground black pepper
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 4 teaspoons minced garlic (4 cloves)
• 1/4 cup minced shallots
• 3 tablespoons minced fresh parsley leaves
• 1 teaspoon minced fresh rosemary leaves
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 extra-large egg yolk
• 2/3 cup panko
• Lemon wedges, for serving

1. Preheat the oven to 425 degrees F.

2. Peel, devein and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl, and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Set aside while you make the butter and garlic mixture.

3. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt and 1/4 teaspoon of pepper until combined.

4. Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Some things just inspire curiosity. The Apple Tablet. Lady Gaga. Jamie Oliver’s Red Grape Pizza.

I saw this recipe on Jamie’s website and just kept coming back to it. Mini-pizzas brushed with rosemary and olive oil and topped with blistered (but still juicy) red grapes, a drizzle of honey and some bite, courtesy of a liberal amount of shaved Pecorino. The sort of fruit-and-herb combination you won’t find at Domino’s, no matter what they say about that new formula.

The flavors are complex, but the recipe is simple and ripe for variations. Add a few walnuts or pine nuts for a little crunch. Maybe some shallots to take things more savory. Replace the Pecorino with goat cheese, feta or blue cheese. You could even ditch the honey and trade the grapes for cherry tomatoes. I won’t tell Jamie.

Red Grape Pizza with Honey, Rosemary and Pecorino

Adapted from Jamie Oliver via JamieOliver.com

Serves 4

• 1 recipe pizza crust (homemade or store-bought)
• 2-3 sprigs of fresh rosemary
• 2 tablespoons olive oil
• 2 large handfuls red grapes, halved and seeded
• 4 teaspoons honey (1 for each mini pizza)
• 1/2 cup Pecorino

1. Preheat the oven to 400 degrees F.

2. Prepare your dough, place it in a bowl greased with a little olive oil, cover, and leave it in a warm place for 15 minutes to 1 hour (until it doubles).

3. Meanwhile, bash the rosemary in a mortar and pestle, add olive oil, and bash again.

4. Divide the dough into 4 pieces. Knead each one briefly, and shape them into 4 small pizza crusts. Place them on a baking sheet.

5. Brush the pizzas with the rosemary and olive oil mixture. Scatter with the halved grapes. Drizzle each pizza with a teaspoon of honey, and shave some Pecorino over the top.

6. Bake for 10 to 15 minutes, until the crusts are cooked and the cheese is melted.

It’s been cold and gray for days on end here, and that has me craving vegetables. Not sensible wintry root vegetables but bold, bright, summery, grows-in-the-sun vegetables. Sunshine-get-in-mah-belleh vegetables. Red peppers and zucchini and summer squash. Vegetables that are notta so hotta right now.

Unless you roast them.

Roasting these out-of-season vegetables intensifies their flavors, bringing the best out of even the puniest squash. Just slice and cube your favorites until they fill a half baking sheet, and toss them with olive oil, garlic and seasonings. Ahhhh.

But then what do you do with all that goodness?

You can …

•Use them to fill an omelet.

•Toss them with couscous and feta.

•Pile them on top of a big bowl of grits.

•Mix them with your spaghetti.

•Scatter them on top of a pizza.

•Use them to jazz up a veggie side, like these French String Beans.

•Spoon them over a twice-baked potato.

•Make quesadillas! Or some badass fajitas.

Or, you can try this Baked Penne with Roasted Vegetables. Combine the vegetables with cooked pasta, cheese, thawed peas, seasonings and your favorite marinara. Pour the mixture into a 9-by-13-inch baking dish, sprinkle a little extra cheese on top, and bake it for about 25 minutes. You’ll get a baked pasta with the warmth of a winter comfort food but the flavors of summer.

It’ll have you humming “Here Comes The Sun” in no time.

“Sun, sun, sun, here it comes …”

Baked Penne with Roasted Vegetables

Adapted from Giada De Laurentiis (“Everyday Italian,” Food Network)

Makes 6 large servings

• 1 to 2 red peppers, cored and cut into 1-inch wide strips
• 2 zucchini, quartered lengthwise and cut into 1-inch cubes
• 2 summer squash, quartered lengthwise and cut into 1-inch cubes
• 4 to 8 ounces mushrooms, sliced
• 1 yellow onion, peeled and sliced into 1-inch strips
• 3 garlic cloves, thinly sliced
• 1/4 cup extra-virgin olive oil
• 1 teaspoon salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 tablespoon dried Italian herb mix or herbs de Provence
• 1/2 teaspoon red pepper flakes (optional)
• 1 pound penne pasta (I used the Barilla Whole Grain Penne.)
• 3 cups really good marinara sauce
• 1 cup grated fontina cheese (can be replaced with Gruyere or Gouda, or just use more mozzarella)
• 1/2 cup grated smoked mozzarella
• 1/4 cup grated Parmesan (plus 1/3 cup for topping)
• 1 1/2 cups frozen peas, thawed
• 2 tablespoons butter, cut into small pieces (optional)

1. Preheat the oven to 450 degrees F.

2. On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper and dried herbs. Roast until tender, about 15 minutes.

3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Drain.

4. Transfer the pasta to a large bowl. Add the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

4. Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. After the pasta has been in the oven for 10 minutes, turn the temperature down to 375 degrees F. Bake until top is golden and cheese melts, about 25 minutes.

Hello, you magnificent example of humanity! Did you have a spectacular New Year’s? Join the Polar Bear Club? Make any resolutions?

I know, lots of people don’t “believe” in resolutions. But what if – instead of swearing to lose this and quit that and organize everything – what if we resolve to do something fun? Plan our own film festivals. Master the chopsticks. Learn how to mix a monthly cocktail (or bake a pie). Take a weekly self-portrait. Fill a piñata with strange and wonderful things, and give it to a friend. Spring for concert tickets. Plan a road trip. Check out a new restaurant once a month. Go skinny-dipping. Keep the party going until everyone gets hungry for breakfast. Make out at the drive-in. Open an Etsy shop. Surprise the kids with our own killah Nerf guns, and show no mercy. Start planning our “Jersey Shore” Halloween costumes. Figure out what to do with agave nectar.

You get the idea. You’re perfect the way you are, so resolve to do something that actually gets you excited about the big, juicy year ahead. Oh, and learn how to make risotto. It scares people, but all it requires is a little patience. Think of adding each ladleful of vegetable stock to the risotto the same way you would add juice to a toddler’s sippy-cup. Wait until the rice has almost absorbed each small amount of stock before you add more to the pot, and keep stirring. Gently. And don’t stop until your name’s on a blimp! Go, 2010!

Mushroom, Leek and Lemon Risotto

Adapted from Linda Fraser’s “The Vegetarian Kitchen”

Serves 4

• 5 cups vegetable stock
• 8 ounces trimmed leeks
• 8 ounces (2-3 cups) mushrooms
• 2 tablespoons olive oil
• 3 garlic cloves, crushed
• 6 tablespoons butter
• 1 large onion, roughly chopped
• 12 ounces (1 3/4 cups) risotto rice
• Zest of 1 lemon
• 3 tablespoons lemon juice
• 2 ounces (2/3 cup) freshly grated Parmesan
• 4 tablespoons mixed chopped fresh chives and flat-leaf parsley
• Salt and freshly ground pepper
• Garnishes: lemon wedges and parsley

1. Pour the vegetable stock into a small saucepan over medium-high heat. Bring it to a simmer.

2. Meanwhile, wash the leeks. Slice them in half lengthwise, and chop them roughly. Chop the mushroom. Set aside.

3. Heat the oil in a large saucepan over medium heat. Add the garlic, and cook for 1 minute. Add leeks, mushrooms, salt and pepper; cook for about 10 minutes, or until softened and browned. Transfer the vegetables to a plate or bowl.

4. Return the saucepan to medium heat, and add 1 ounce of butter. As soon as it melts, add the onion and cook for 5 minutes, until soft and golden.

5. Stir in the rice, and cook for about 1 minute, until the grains begin to look translucent and are covered in butter. Add a ladleful of stock to the pan, and cook gently, stirring occasionally, until the liquid has been absorbed.

6. Continue to add stock, a ladleful at a time, until all the stock has been absorbed. This should take about 25-30 minutes. The risotto will turn thick and creamy, and the rice should be tender but not sticky.

7. Just before serving, stir in the leeks, mushrooms, remaining butter, lemon zest and juice. Add half the grated Parmesan and herbs. Adjust the seasoning and serve, sprinkled with the remaining Parmesan and herbs. Garnish with lemon wedges and parsley.

Thanks for the question, Laura!

I think something like this Baked Penne with Chicken and Sun-Dried Tomatoes might work. You’ve got two family-friendly choices, pasta and chicken, and your friend can keep it in the freezer for up to three months. Ah, the luxury of knowing you have a homemade dinner waiting anytime you want it.

Now, let’s make you a goddess in her sleep-deprived eyes.

There are three things you should know about this recipe:

1.) It makes enough for two 2-quart baking dishes. One for you to keep and one to share. Or, one to share and one to freeze.

2.) If you’re not sure about the mushrooms and/or sun-dried tomatoes, you can replace them with an extra half chicken breast or other vegetables. Roasted red peppers would be good. Artichokes. Frozen peas or corn. Squash. Zucchini. Broccoli florets. Spinach. Lots of ways to go with this.

3.) The recipe doesn’t contain any seasonings beyond garlic, salt and pepper, so it might be a little bland straight from the oven. If that’s the case, you can jazz up the baked pasta with fresh basil, a dash of Cajun seasoning, or chopped scallions or chives. But an overnight stay in the fridge will work wonders. Your friend’s batch will be as comforting as a big bear hug.

Now, send me that baby!

P.S. Does anyone else have a suggestion for Laura? What’s your favorite meal to take to friends? Or, what was the best meal someone brought to your aching, afflicted self?

Baked Penne with Chicken and Sun-Dried Tomatoes

Adapted from “Everyday Food”

Serves 8

• 6 tablespoons butter, plus more for baking dishes
• coarse salt and ground pepper
• 1 pound penne rigate
• 1 teaspoon olive oil
• 2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
• 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
• 4 garlic cloves, minced
• 6 cups whole milk
• 10 ounces white mushrooms, trimmed and thinly sliced
• 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
• 1 1/2 cups shredded provolone (6 ounces)
• 1 cup finely grated Parmesan (4 ounces)

1. Preheat oven to 400 degrees F. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.

2. In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.

3. In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.

4. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.

5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

If you’re freezing the second dish: Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months. To bake, preheat oven to 400 degrees F, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.

So, did you stuff yourself silly with cheese balls, sausage balls, meatballs and bourbon balls?

Me too! Since the last time we talked, it’s been a never-ending feast around here. Next year, I think I’ll walk around all holiday season a la the Ghost of Christmas Present, wearing a red velvet Snuggie™ and a holly wreath crown trimmed with Chex Mix® and chocolate-covered cherries.

After all of that glorious excess, my pendulum is swinging back toward lighter, fresher foods, and this Lentil Salad, a pimped-out variation on Alice Waters’ original, is hitting the spot nicely. And I just learned that, in Italy and Hungary, it’s traditional to eat lentils on New Year’s Day for luck and prosperity, since the lentils are round like coins. I think I’ll have an extra spoonful.

The prep is simple: Bring the lentils to a boil, simmer them until they’re tender, and toss them with red wine vinegar, salt and pepper. Then, add extra-virgin olive oil, scallions and parsley. Stop there, and you’ll have Ms. Waters’ version.

Or, you can make this salad your own by adding diced cucumber or tomato, chopped peppers, a small handful of feta cheese, a squeeze of lemon juice, a little shredded carrot – whatever you like. It’s especially good scooped up with ripped pieces of flatbread. And if you’re really feeling hungry, add a side of couscous with roasted vegetables and feta.

Now, cawnfayuss: What was the yummiest, most ridiculously decadent thing you had to eat over the holidays? My favorite was Mom’s coconut cake, but then there was also this spicy cheese dip loaded with sausage and habaneros and beans, standing rib roast, hashbrown casserole and Jeff’s aunt Debbie’s sausage bread. Sausage. Bread. The most wonderful time of the year, indeed.

Lentil Salad

Adapted from Alice Waters’ “The Art of Simple Food”

Serves 4

• 1 cup lentils
• 1 tablespoon red wine vinegar
• Kosher salt
• Freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 1/4 cup thinly sliced scallions or 3 tablespoons finely diced shallot
• 3 tablespoon chopped parsley

1. Sort and rinse lentils. Place them in a large saucepan, cover them with water by 3 inches, and bring to a boil. Turn down to a simmer, and cook until tender, about 30 minutes. Drain, and reserve 1/2 cup cooking liquid.

2. Transfer the lentils to a large bowl, and toss them with vinegar, salt and pepper. Let it sit for 5 minutes. Taste and add more salt and vinegar, if needed.

3. Add olive oil, scallions or shallot, and parsley. Stir to combine. If the lentils seem dry, add some of the reserved cooking liquid.

Variations:

•1/2 diced cucumber

•1 or 2 seeded tomatoes, diced

•Dice 1/4 cup each carrot, celery and onion. Cook until tender in a couple spoonfuls of olive oil. Cool and stir into salad instead of scallions.

•Garnish with 1/2 cup crumbled goat or feta cheese.

•Toast and crush 1/2 teaspoon cumin seeds, and add to salad. Replace parsley with cilantro.

•Dice 1/4 cup sweet peppers, season with salt, and let stand to soften. Stir in with scallions or shallots.

Every weekend as I’m writing the grocery list, I ask Jeff if there’s something special he wants for dinner the next week. Usually it’s roast chicken. Or roast chicken. We eat a lot of roast chicken. So last weekend, when he said he really wanted Boeuf Bourguignon, I reported this impostor directly to the police. No, I was more than thrilled NOT to be roasting a chicken, but I was a little intimidated by what the Boeuf Bourguignon might require. I imagined many little steps that would take many long hours.

If you’ve never made or eaten Boeuf Bourguignon, it’s not haute cuisine. It’s a French beef stew, a peasant dish that was probably originally slow-cooked for hours to compensate for the toughness of meat. In this version (from Ina Garten’s “Barefoot in Paris”), the beef is braised in red wine, beef broth and Cognac in a pot full of carrots, sliced onions, garlic, tomato paste and thyme and then garnished with pearl onions and sautéed mushrooms. So full of flavor. You just want to curl up with it on a cold night and watch “Mr. and Mrs. Smith” for the 15th time and debate whether a thick white sheepskin area rug would be too pimp for the living room or just pimp enough.

Layering this much flavor takes time – about two hours – but it’s worth it, especially if you’re entertaining a few friends the following night, when the stew will taste even better. You just can’t say that about a roast chicken.

Boeuf Bourguignon

Adapted from Ina Garten’s “Barefoot in Paris”

Makes 6 servings

• 1 tablespoon good olive oil
• 8 ounces bacon, diced
• 2 1/2 pounds chuck beef cut into 1-inch cubes
• Kosher salt
• Freshly ground black pepper
• 1 pound carrots, sliced diagonally into 1-inch chunks
• 2 yellow onions, sliced
• 2 teaspoons chopped garlic (2 cloves)
• 1/2 cup Cognac
• 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
• 1 can (2 cups) beef broth
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
• 4 tablespoons unsalted butter at room temperature, divided
• 3 tablespoons all-purpose flour
• 1/2 pound frozen pearl onions
• 1/2 to 1 pound fresh mushrooms, stems discarded, caps thickly sliced

For Serving:

• Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
• 1/2 cup chopped fresh parsley, optional

1. Preheat the oven to 250 degrees F.

2. Heat the olive oil in a large Dutch oven. Add the diced bacon, and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Use a slotted spoon to transfer the bacon to a large plate.

3. Dry the beef cubes with paper towels, and sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Transfer the seared cubes to the plate with the bacon, and continue searing until all the beef is browned. Set aside.

4. Toss the carrots, onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan. Cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol.  Return the beef and bacon to the pot with the juices. Add the wine and enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

5. Combine 2 tablespoons of butter and the flour with a fork, and stir into the stew. Add the frozen onions.

6. In a separate skillet, saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned, and then add to the stew.

7. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

8. To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread, and sprinkle with parsley.

For lo these past 16 months, some of our neighbors have given us odd looks and not really said much. And I’ve been OK with that, especially since the day I saw a few of the men in their backyard hunting for something. With guns. In a fenced-in backyard spanning less than an acre of manicured grass and concrete lawn cherubs.

Bang! Bang!

So, we didn’t think they were quite right. And it turns out, they’ve felt the same way about us.

I was walking Henry the Wonderdog, and one of the women who lives there stopped me.

She said, “I talked to your brother the other day.”

I said, “Jeff? Oh, he’s not my brother. He’s my husband.”

She looked down for a second and then looked right at me and said, “I thought you two were awful familiar.”

Oh. My. God.

Then she paused and, as if to comfort me, softly added, “Well, you don’t look that much alike.”

So, if you need comforting – say, it’s a gray day or maybe your neighbors have assumed you were in an incestuous relationship with a sibling – I highly recommend a cup of Smashed Pinto Beans and a hunk of Cheesy Mexican Cornbread. If you have a Southern granny, you know Mexican cornbread, a simple cornbread amped up with corn, bell pepper, chopped jalapenos and cheese. Seriously addictive. And the Smashed Pintos aren’t your basic boring bowl of beans. They’re flavored with onion, garlic, tomato sauce, beef broth, hot sauce, cumin and red wine vinegar. Complex and a little punchy. Great as a main dish, a side, as part of a taco salad or in a breakfast burrito.

God is great. Beans are good. And neighbors are crazy.

Cheesy Mexican Cornbread

Adapted from “The Nashville Cookbook”

Serves 8

• 1 1/2 cups self-rising cornmeal
• 1 cup buttermilk
• 2 eggs
• 1 tablespoon chopped bell pepper
• 1 cup cream-style corn
• 2 tablespoons finely chopped jalapenos (or 1/2 teaspoon cayenne or dried red pepper flakes)
• 1 1/2 cup grated sharp Cheddar cheese
• 1/2 cup cooking oil or bacon drippings

1. Preheat the oven to 400 degrees F.

2. In a large bowl, combine the cornmeal, buttermilk, eggs, bell pepper, corn and jalapenos.

3. Heat oil in an 8-inch cast-iron skillet for about 7 minutes.

4. Pour oil from skillet into the batter. Stir lightly, and pour half of the mixture into the hot skillet. Sprinkle half the cheese on the mixture in the skillet, then pour the remaining cornmeal mixture over this. Sprinkle the remaining cheese on top.

5. Bake for 40 minutes. Serve hot.

Smashed Pinto Beans

Adapted from “Southern Living”

Makes 7 (1/2 cup) servings

• 1 medium onion, chopped
• 1 teaspoon olive oil
• 2 garlic cloves, minced
• 1/2 cup tomato sauce
• 2 (15-ounce) cans pinto beans, rinsed and drained
• 1 cup beef broth
• 1 tablespoon hot sauce
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/2 teaspoon pepper
• 1 to 2 tablespoons red wine vinegar

1. Heat oil in a Dutch oven over medium-high heat, and add chopped onion, sautéing for 5 minutes or until onion is tender. Add garlic, and cook for 1 minute. Stir in tomato sauce and remaining ingredients.

2. Bring to a boil; reduce heat, and simmer 8 minutes.

3. Using a potato masher or fork, mash bean mixture until thickened, leaving some beans whole.