Peachy the Magazine January / February 2014

Comfort Food at its WRITTEN BY Jane Mekik N Finest No other time of year begs for a warm and fragrant kitchen quite like January. So when conjuring up a menu worthy of a wintry evening in Park City, Utah, I knew I would end up sharing a meal that simmers long and slow in my trusty Le Creuset Dutch oven. Inspired by the traditional French stew, Boeuf a la Bourguignon, this modern take uses melt-in-your-mouth short ribs and a port and red wine braising liquid, all ladled over buttery pappardelle noodles. It is comfort food that is at once rustic and elegant, just like the town by which it was inspired. 34 PEACHY PHOTO: WINDY RIDGE BAKERY To round out the meal, I like to start with a light salad of arugula, blood orange and a few shavings of Parmigiano-Reggiano. Keep dessert simple and pick up a few brownies from Windy Ridge Bakery. Warm them up slightly in the oven while you’re clearing the table, and serve with a scoop of vanilla bean ice cream. You will be spending your days on

Peachy the Magazine January / February 2014 | Page 36