On the road to 2013

Easy-to-travel-with recipes will shift appetites into hungry as everybody prepares to
stop and toast the new year.

By Phyllis Stein-Novack

Add Comment Add Comment | Comments: 0 | Posted Dec. 27, 2012

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On New Year’s Eve day, Edward and I are driving down to Delaware to spend the holiday with cousins Myna, Erv and their younger son, Teddy. It will be a special time since Teddy, who is our godson and a junior at Princeton, will be spending his spring term at Oxford University.

We’ve all heard of “A Moveable Feast” by Ernest Hemingway. For Edward and me, it will be a portable feast as we will pack the car with good things to eat and drink at our cousins’ home.

I usually adapt to anyone’s kitchen, but since I’m not sure what type of equipment Myna has, I want to keep the meal simple, seasonable and filled with flavor.

A Leek and Potato Soup will begin our dinner. It can be made ahead and gently reheated. We will bring a baguette from Art of Bread, Georges Perrier’s bakery in Narberth although you can also find it at Di Bruno’s near Rittenhouse Square.

I’ll stop off at Godshall’s in the Reading Terminal Market and pick up five Cornish Game Hens. These 1-pound birds adapt to many chicken recipes. I looked through some cookbooks and decided to prepare a soft butter rub fragrant with minced fresh herbs.

Bunches of Heirloom Carrots are popping up in specialty stores and farmers markets. Edward and I enjoyed the curried carrots at Route 6, so I played with some ingredients which turned into a tasty sauce. Long grain and wild rice, from the box, will marry well with the hens and carrots.

Our cousins are taking care of dessert but I decided to bake a Sweet Potato Quick Bread so we could have something to nosh on before we head out to dinner on New Year’s Day. The recipe is from “American Grown: The Story of the White House Kitchen Garden and Gardens Across America” by Michelle Obama.

I wish you all a happy and healthy New Year.

Leek and Potato Soup


2 tablespoons of unsalted butter

1 tablespoon of Canola oil

3 large leeks, washed, rinsed and sliced

1 large onion, sliced

3 large Yukon gold potatoes, diced

Kosher salt and freshly ground black pepper, to taste 

1 32-ounce package of chicken stock

2 cups of water

1/2 cup of half-and-half


Heat the butter and oil over medium in a 4-quart pot. Add the leeks and onion and sauté for about five minutes.

Add all of the remaining ingredients, bring the contents of the pot to a boil, lower to simmer and cook until the potatoes are done, for about 15 minutes.

Serves four to six.

Cornish Game Hens


6 ounces of unsalted butter, softened

2 tablespoons of minced Italian parsley

1 tablespoon of minced fresh tarragon

4 1-pound Cornish game hens

Kosher salt and freshly ground black pepper, to taste 


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