The comfort we might need today

Finding what you need to be ok in the moment

Friends, I hope you all had a great weekend…did you do something nice for yourself? Spend time with loved ones—where did you go? Did you try a new restaurant, or cook at home? What did you make?

I’m not going to play with my words today, because I know some of us might be feeling anxious and uncertain about the future. Sometimes, when we are on the brink of change, the moments before, the moments of unknown, are the hardest to sit with. There is no question that something is in the air, but I think we can channel that energy by coming together and doing things that make us happy and also doing things for others.

Today I think back on some of the most challenging things I’ve seen in my life…not the personal challenges, but those that affect all of us. From the first World Central Kitchen mission in Haiti, to the ongoing work in Gaza and Ukraine, to the communities in Valencia affected by the devastating flooding, it is clear to me that there is so much good out in the world. Each one of us has the capacity to do one thing that can make a difference in the life of another. I try to live by that philosophy every day, but I think it is especially important to remember over the next few days.

I am also reminded today, especially today, of the incredibly strong women in my life, of course my wife and my daughters, but also some of the amazing women who have come on my podcast. Each one of them inspires me with their brilliance, creativity, humor, kindness, and worldview. Like my friend Pati Jinich, whose description of chili peppers as “capriciously spicy” taught me a new phrase—and who encourages all of us to be a little more open minded as we explore the world, as she has done with her beloved home country of Mexico. Or Padma Lashkmi, whose show, “Taste the Nation,” was created to help Americans better understand their neighbors and the roots of everyone who came here. Or Dominique Crenn, America’s first woman to earn three Michelin stars, who is just as much of a humanitarian as she is a rockstar chef. If you are  looking for a distraction, these podcasts are as inspiring as their subjects.

So, people, dig a little deeper today. Hug your loved ones a little tighter. Do something nice for a stranger. Cook something that fills your kitchen with amazing smells and makes you feel happy and comfortable (in fact, I’m going to leave you with a perfect recipe just for that), and just try to be in the moment. Take care of each other. 

Never forget: we’re all about longer tables, people!! 

I will leave you with The Bazaar’s recipe for Eisenhower Beef Stew, which I shared earlier this year. President Eisenhower was a passionate home cook, and when he ran for reelection, he would make his beef stew to share. Is there anything more comforting than a big pot of stew that’s been simmering for hours?  Open a bottle of wine, enjoy the amazing smells as they build in your kitchen, and share it with the people you love the most. 

Eisenhower Beef Stew

The Bazaar

Serves 4 

For the beef stew
6 beef cheeks, cleaned and trimmed of membranes and fat (or sirloin, ribeye, or filet)
Kosher salt, to taste
Black pepper, freshly cracked, to taste
1/2 tablespoon canola oil
1 cup dry red wine
4 cups veal (or beef) stock
Bouquet garni of bay leaf, thyme, and parsley
10 ounces thumbelina or other small carrots, peeled and cut into bite sized pieces
1 pound new potatoes, peeled and cut into bite sized pieces
Oven-roasted tomatoes, to serve (recipe below)
Microgreens, to serve

For the oven-roasted tomatoes
1 pound cherry tomatoes
2 cups granulated sugar
2/3 cup kosher salt
5 sprigs fresh thyme
3 cups extra virgin olive oil

First, make the stew. Season each beef cheek generously with salt and pepper on both sides. Place a large, heavy-bottomed skillet over medium-high heat, and add the canola oil to the pan. Once the oil is hot, add the beef cheeks to the pan and sear, uncovered, until golden brown, flipping once, about 5 minutes per side. It’s important that the pan is hot before adding the beef, to help create a delicious brown crust and provide a distinctive flavor. 

Add the red wine, and use a spatula to scrape up any meat bits that may have caramelized on the bottom of the pan. Continue to cook, uncovered, until the wine is reduced in volume by half and looks slightly syrupy, about 5 minutes. 

Next, add the veal stock to the pan, and reduce the heat to low to maintain a gentle simmer. Cover and cook until the beef cheeks are somewhat tender, about 2 hours and 45 minutes. 

While the beef simmers, make the oven-roasted tomatoes. Bring a medium-size pot with water to boil. Score the bottom part of each tomato with a paring knife in a cross pattern. Avoid cutting deeply into the flesh. Remove the woody green stem of the tomato if present.

Prepare an ice bath by filling a large bowl with ice water. Add the scored tomatoes to the boiling water for 10 to 20 seconds, until the skin starts peeling away from the cross cut. Using a spider skimmer or a mesh strainer with a handle, remove the blanched tomatoes from the pot and transfer them to the ice bath to prevent further cooking.

Once the tomatoes have cooled, use the paring knife to carefully peel them—the skin should come off easily at this point. Discard the skin and the peeled tomatoes aside on the counter on a plate, uncovered.

In a medium mixing bowl, combine the sugar, salt, and thyme. Toss the peeled tomatoes with this mixture until thoroughly coated. Let the tomatoes marinate in the mixing bowl for 1 hour, uncovered.

Preheat the oven to 175℉. Remove the cherry tomatoes from the marinade and arrange them on a parchment paper-lined baking sheet. Then cook until the tomatoes appear shrunken, dried, and slightly wrinkled, about 20-25 minutes. 

Transfer the tomatoes to an airtight container, and cover with the olive oil. Keep them reserved in this oil in the refrigerator until ready to use. 

Finish the stew. Remove the lid from the skillet, and add the bouquet garni, carrots, and potatoes for the last 15 minutes of cooking. Cover the skillet again, and cook the stew until the beef cheeks and vegetables are fork-tender, about 15 minutes. Be sure the carrots and potatoes are about the same size to ensure an even cook.

Garnish the finished stew with the oven-roasted tomatoes and microgreens. Serve warm.