Chilly winter days like today make me want to stick around the house, tie-up loose ends of projects that I’ve been meaning to finish. There’s paperwork to file and things to organize; it’s a great day to stay in! With lots of items to finish on my to-do list, making lunch or dinner needs to be quick and without a lot of fuss.

This roasted tomato and fennel soup is fantastic on its own, but I also love to pair it with a simple grilled cheese sandwich. One of my favorite breads for a grilled cheese is our Vienna White loaf, but you can use any type of bread you prefer. As for cheese, provolone is a delicious pairing with this tasty soup (and Boar’s Head is on sale this week), but Gruyere is also an excellent choice as well.

Roasted Tomato & Fennel Soup

You’ve probably figured out by now, we love soup around here! Creating satisfying soup recipes is one of my favorite things to do while whipping things up in the kitchen. Bean soup has long been one of my favorites, and the addition of a ham hock really makes it a meal.

This recipe calls for dried beans, so be sure to soak them. I do not recommend making this recipe with canned beans. If you’re in a hurry, follow the quick soak directions on the package of the beans. Enjoy!

lb dried small white beans such as navy or Great Northern
1 lb smoked ham hocks
1/4 cup bacon drippings (from 1/2lb bacon) or olive oil
2 cups chopped onion
2 tablespoons minced garlic
4 fresh thyme sprigs
8 cups chicken broth

Soak beans in cold water to cover overnight (8 hours). Drain and rinse well.

Simmer ham hocks in 6 cups water in a 3-quart saucepan, partially covered, skimming foam as necessary, 1 hour. Reserve 4 cups cooking liquid and drain ham hocks.

Heat bacon drippings in an 8-quart heavy pot over moderate heat until hot, then cook onion and garlic, stirring, until softened. Add the thyme and cook, stirring, 1 minute. Add soaked beans, broth, ham hocks, and reserved cooking liquid and simmer, covered, stirring occasionally, until beans are tender, about 1 hour.

This is the quintessential simple supper. I love to serve this with mashed or smashed potatoes. If you’re looking for a quick and easy dinner solution, look no further. This one really satisfies!

Sirloin Tips with Mushroom Sauce

1 lb. sirloin beef tips

Mushroom Sauce

1 3/4 cups reduced-sodium beef broth (14 fl oz)

2 tablespoons finely chopped shallot

5 tablespoons unsalted butter

10 oz mushrooms, trimmed and thinly sliced

1 1/2 teaspoons finely chopped fresh sage

1/4 teaspoon salt

1/8 teaspoon black pepper

1/2 cup plus 2 tablespoons dry sherry

2/3 cup heavy cream

1 teaspoon fresh lemon juice

Method

Put oven rack in middle position and preheat oven to 200°F.

Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.

Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.

Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of the beef tips, turning over once, until golden and just cooked through.  Transfer cooked tips to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining beef tips in same manner, then transfer to oven, arranging in 1 layer.

Add 1/2 cup sherry to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 2 tablespoons sherry and 1/2 teaspoon sage.

French Toast Casserole

1 loaf challah bread, 20 slices (13 to 16 oz)

8 large eggs

2 cups half-and-half

1 cup milk

2 tablespoons granulated sugar

1 teaspoon vanilla bean paste

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Dash salt

Praline Topping, recipe follows

Maple syrup

Method:

Slice bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices.

preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

1/2 pound (2 sticks) butter

1 cup packed light brown sugar

1 cup chopped pecans

2 tablespoons light corn syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Method:
Combine all ingredients in a medium bowl and blend well