My usual procedure for developing a new recipe is something like this:

1. Research
2. Draft Recipe
3. Experiment
4. Reflection
5. Revision, Revision, Revision

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My previous article on beef stroganoff was outdated and in dire need of revision. So when Tyler sprung the "Thanksgiving surprise" and this week’s dinner plans were thrown into disarray, I reached for this ye old recipe and started hacking and slashing with my red correcting pen. I decided to stick with a slow cooker method (more commentary forthcoming on why I may not in the future). However, in this rendition, I incorporated rich semi-gelatinous white beef stock, dried and fresh mushrooms, blond roux, and freshly ground mustard seed.

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Occasionally, my mother served us "pigs in a blanket" for dinner—and no, I’m not speaking of pastry wrapped hot dogs or sausages! In our household, "pigs in a blanket" always meant meat rolled in whole cabbage leaves and simmered in a tomato-based sauce. I can’t imagine where Mom picked up the reference, since the term (when referring to cabbage rolls) originates from Slavic-influenced regions like Pennsylvania.

Regardless of what they’re called, cabbage rolls exist across Europe, parts of Asia, and parts of the U.S. which are heavily influenced by Eastern European immigrants. There are many variations on the recipe depending on the region of origin. Sometimes cabbage rolls are cooked in tomato juice. In other recipes, you’ll see a sour cream sauce. Occasionally, people use pickled cabbage leaves to wrap the meat or add citric acid salt (sour salt). Cabbage rolls may even be distantly related to meat-stuffed versions of the dolma wrapped in grape leaves. In summary, this dish is a ubiquitous classic of rustic country-fare and (in my opinion) one of the ultimate comfort foods of Fall.

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The cool weather in northern Pennsylvania was a good excuse to revisit this wonderful, rich and hearty soup. There’s not much in the way of broth—at least when I prepare it—but if thick and chunky isn’t your style, you can easily change the consistency by adding more milk, cream, and roux. This recipe is easily one of my all-time favorite comfort foods.

5-7 pieces of thick cut bacon
2½ lbs chicken breast
1½ lbs chicken thigh, with skin and bone
2½ tsps salt + extra
fresh ground pepper
1 white onion, chopped
6-8 stalks of celery, chopped

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Beef stroganoff is one of those faithful staples of the hearth I turn to when I need a break from fancier fare. My old trusty recipe, handwritten on a wrinkled, water stained piece of typing paper, went something like this:

egg noodles, prepared
2 lbs stew meat, cubed
? white onion, chopped into squares
1? (10.75 oz) cans condensed cream of mushroom soup, fat free
? cup water
¼ cup fresh chives, finely chopped
2 large cloves garlic, minced
1¼ tsp Worcestershire sauce
1? cubes beef boullion, crushed or minced to powder
? cup white wine, dry
1 (8 oz) container low fat sour cream
? cup chopped fresh parsley
1 large box fresh mushrooms, cut in half, lightly sautéed

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