Menu-making musings with winter's favorite 'comfort' foods

Picture this: a menu composed of foods that were all the same color. The visual response is perhaps the same response as the intellectual…boring!

Menus that work better are those which follow artistic guidelines plus the added dimensions of flavor, texture and size.

A well designed dinner menu, for example, will have a “star”, supporting cast and complementary items. We see this well played out in many traditional holiday meals…less so with family meals. However, menu planning has multiple values. There is a potential savings of time, money and energy, plus your meals might even give you greater satisfactions. And most cooks like the results of their efforts best of all.

Today’s most inventive cooks still pay attention to classic principles as various cuisines are fused one to another.

Facets of menu

planning include:

Flavor: The lead item will usually have the dominant flavor and other foods play foil to it. For example, in a menu featuring beef the robust flavor requires hearty rather than delicate vegetables. There also needs to be a counterpoint in flavor in a meal, which may be why horseradish is a preferred condiment to beef and lemon seems to perk up meals starring fish and seafood.

Texture: A delicate sauce enhances a tender sautéed chicken breast or poached fish.

Temperature: Serve hot foods hot and cold foods cold. Only a few flavors are best served tepid or room temperature.

Size: With rare exceptions, a variety of sizes of foods on the plate make the presentation more interesting both visually and in the eating.

Colors: Complimentary colors of basics foods are important. And, don’t forget garnishing (almost a world unto itself) as that all-important flourish that may take one menu from ho-hum to dazzling in the dusting by paprika or the sprinkling of chopped pistachios on a chocolate pudding.

The summertime explosion of the riotous colors of fruits and vegetables seem to make menu-making rather magical. The larger challenge for many cooks is to create family meals that are satisfying day in and day out January through March.

Here, then, are some menu ideas for the winter months. The meals feature “comfort foods” along with Cook’s Tips:

The colder and wetter the weather, the better it seems to have a family meal of beef stew. Usually served in a shallow bowl, the robust stew gets good counterpoint flavor from a citrus salad and warm crusty bread. Chocolate Pudding makes a satisfying dessert.

Savory Beef Stew

Warm Crusty Bread

Citrus Slices on Bed of Romaine

Chocolate Pudding

Cook’s Tip: For elegance, spoon Chocolate Pudding into footed serving dishes. Dust with sifted confectioner’s sugar and sprinkle with chopped pistachio nuts.

Sautéed Chicken Breasts

Creamy Mushroom Sauce

Tri-Colored Pasta

Bias-cut Carrots and Celery

Lemon Crunch Cake

Cook’s Tip: Sauté medium to large sliced mushrooms in butter and set aside. Deglaze with vermouth. Save drippings. Saute chicken in the same skillet on both sides just until golden. Add a bit of chicken bouillon and cover and cook just until tender. Remove chicken to a warm oven. Make a sauce with cooking liquid, additional white wine (or vermouth) and thicken with equal parts flour blended with soft butter. Add sautéed mushrooms and warm cooked chicken.

Rosemary Roast Pork, Gravy

Roast Potatoes

Broiled Pineapple Spears

Broccoli Cuts

Ice Cream, Caramel Sauce, Glazed Walnuts

Cook’s Tip: Using large plastic bag with zipper, combine about 3 tbsp. olive oil, 1 tbsp. minced rosemary, 1 tsp. garlic, salt and pepper. Add pork roast and roll in bag to coat evenly. Let marinate at least l hour or overnight in the refrigerator.

White Bean, Kielbasa and Kale Soup

Whole wheat Sesame Seed Breadsticks

Sliced Pear on Greens with Chopped Red Onion and Feta Cheese

Gingersnaps and Vanilla Frozen Yogurt

Cook’s Tip: Cook kale in boiling water just until tender. Take from water to large bowl of ice water. Chill until heat is gone. Drain well. Chop and refrigerate until ready to use. This process is called “blanching” and will set the color and flavor of green vegetables. Take care not to overcook. Vegetables will cook more as they are reheated.

Vegetarian Lasagna

Antipasto Salad: Romaine, black olives, caponata, red onion, Italian peppers, roasted red peppers, Provolone cubes, artichoke hearts, capers, quartered Italian plum tomatoes

Crusty Italian-style Bread or Ciabatta

Orange Sherbet and Macadamia Nut Cookies

Cook’s Tip: Prepare a large flat salad tray, clumping each item in mounds. Have a salad bowl, salad dressing and tongs on the table. Each diner serves what they want into the bowl and tosses with a bit of dressing. With this method no one has to say (or hear), “I don’t like that.”

Mom’s Meatloaf

Garlic Roasted Mashed Potatoes

Classic Mixed Vegetables

Spinach Leaves with Cherry Tomatoes, Balsamic Dressing

Triple Chocolate Ice Cream

Cook’s Tip: Soften high-quality chocolate ice cream. Add coarsely chopped semi-sweet chocolate, a sprinkling of cinnamon and a splash of vanilla (or brandy). Mix well and return to freezer. Serve each portion with a drizzling of high-quality chocolate sauce or a grating of milk chocolate.