…Not ‘kvetch.’ That’s what I do about the cold weather, especially in the South, where such things should not occur. Ghivetch is a traditional Rumanian/Jewish vegetable stew which is a staple of my family’s cold-weather kitchen.
Pack with veggies and vitamins and goodness, it’s hard-core comfort food that isn’t even bad for you. How’s that for a treat? The basic recipe is below, but I love to mess around with it, adding bacon (of course), or even veal or duck if you’re feeling ambitious.
1 cup thinly sliced carrots
1 cup fresh sliced green beans
1 cup diced potato
1/2 cup sliced celery
2 diced medium tomatoes
1 small yellow squash, thin sliced
1 small zucchini, sliced thin
1/2 red onion, thin sliced
1/2 cauliflower head, chopped
1/2 cup julienned sweet pepper (or fresh paprika, if you have it)
1/2 cup thawed frozen peas
1 cup beef stock
1/3 cup olive oil
2 cloves garlic, crushed
1 bay leaf, crumbled
1/2 tsp savory
1/2 tsp tarragon
salt
Boil your stock with the spices, and pour over veggies in a dutch oven. Bake at 350 for about an hour, or till done.
I like it over crusty bread, with a good pinot blanc.