I sat by the television, eagerly awaiting the afternoon weather report.

Yes! I thought to myself. With ice and sleet in the forecast, I prayed for school to get canceled. The temperatures kept dropping, and Dad began stacking wood on the hearth. As his self-designated assistant, I started wadding up newspaper. If the weatherman was right, we would need all the heat we could get.

Dad always loaded his pickup truck full of wood that he bought from a man out in the country. We kept the wood covered on the deck so it would stay dry. The house was warm with electric baseboard heat, but there was something special about making a fire at home.

Watch as Lynn Wells prepares her Fireside Stew.

The first step was to open the damper. As a kid, I always thought some giant monster lived in the chimney, just waiting to grab my wrist, so I approached with caution. I watched as Dad placed a large split log on the bottom of the grate, followed by branches I’d collected. I stood by with the kindling and newspaper to light the fire. It didn’t take long before each log took on different shades of red, orange, and blue. As the flames grew, an occasional ember would pop through the fireplace screen.

To this day, I look forward to the warmth and smell of a good fire each winter. I can sit and watch the flames like it’s a classic movie. I’ve found it’s the perfect winter centerpiece for gathering with friends and family over a bowl of stew, a sweet treat, and good conversation. Thanks, Dad, for teaching me how to keep the fire going.

• Fireside Stew
• Cornflake Marshmallow Blondies

photograph by Matt Hulsman

Fireside Stew

Yield: 6 to 8 servings.

1 whole roasted chicken, deboned
2 tablespoons extra-virgin olive oil
2 tablespoons salted butter
1 medium sweet onion, chopped
2 stalks celery, sliced
2 medium carrots, peeled and chopped
2 tablespoons all-purpose flour
1 teaspoon poultry seasoning
1 teaspoon smoked paprika
8 cups chicken stock
4 ounces cream cheese, at room temperature
4 cloves garlic, minced
2 Yukon gold potatoes, peeled and cut into 1-inch cubes
1 bay leaf
2 cups frozen peas
Kosher salt and ground black pepper to taste
½ cup parsley, chopped (for garnish)

Shred the roasted chicken meat with 2 forks and place in a bowl. Set aside.

Heat olive oil and butter in a large pot over medium heat. Add onion, celery, and carrots. Cook for 5 minutes, stirring occasionally. Stir in the flour, poultry seasoning, and paprika. Cook for another 5 minutes.

Stir in the chicken stock, cream cheese, and garlic. Add chicken, potatoes, and bay leaf. Simmer over low heat for 20 minutes, or until potatoes are fork-tender. Stir in frozen peas. Simmer for 10 minutes. Taste and season with salt and pepper, if needed. Discard bay leaf. Garnish with parsley and serve.

Back to Top

photograph by Matt Hulsman

Cornflake Marshmallow Blondies

Yield: 9 servings.

1 stick unsalted butter, melted
¾ cup dark brown sugar, packed
1 large egg
1½ teaspoons vanilla extract
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
1¼ cups all-purpose flour
⅓ cup cornflakes
⅓ cup white chocolate chips
⅓ cup mini marshmallows
Flake salt (for garnish)

Preheat oven to 350°. Prepare a 9-inch square baking pan with cooking spray and line with parchment paper.

In a large bowl, whisk together butter, brown sugar, egg, and vanilla extract until well combined.

In a separate bowl, whisk together baking powder, baking soda, salt, and flour. Add dry ingredients to the butter mixture and stir until just combined. Do not overmix.

Into a food processor, add cornflakes and pulse a few times until you’re left with crumbs.

Add crumbs to blondie batter with chocolate chips and marshmallows; fold until just combined. Pour batter into pan and evenly spread to all 4 corners.

Bake for 25 minutes or until blondies are lightly browned and a toothpick inserted into the center comes out clean. Let cool in the pan for 30 minutes on cooling rack. Cut blondies into 9 squares and sprinkle a few flakes of salt on each before serving.

Back to Top