A Winter Pairing

Last week, winter finally came to Naperville. We had been experiencing global warming's version of the season throughout December and even into January, but finally, just as the 'we all need a snow day from work,' mentality set it, it snowed. And snowed. Over the past ten days or so, we've had a little bit more than a foot of the white stuff, and Naperville has officially turned into a winter wonderland. The sledders and skaters have returned to their frozen playgrounds. My running routes have become a little more challenging. The bundling up has reached the three and four layer mark. And finally, FINALLY, the geese that I so love to hate, have started to fly South.

Besides the snow, ice and lengthy commutes, there are other signs of winter being in full effect. Peter's dopplebock - the one that we brewed back in the early fall - finished its final fermentation, was carbonated, and then tapped. It's a rich, dark beer, with an almost Scotch-like after taste. And it's amazing - my favorite I think - the perfect antidote for the frigid temperatures.  

The food being produced in our retro kitchen has gone from holiday comfy to completely insulating. Seemingly, I'm in the mood to make and eat something that doesn't just stick to your ribs, but to your hips and thighs every evening. 

And the silence and solitude that tends to settle over the world during a snow storm or during the coldest, dreariest days of winter has arrived. It's the time of year when everyone, including us, has set up camp in their living room, saying, 'I'll see you in the Spring.'

Throughout these winter months it's helpful to have friends and family around to combat the quiet. B.P. (before Peter), when I lived alone in a small South Side apartment and the winters seemed particularly lonely, I would often walk down the street to my sister's apartment to watch a movie with her, or cross the Birmingham Bridge to have dinner with my parents, or snuggle up next to the fire at Soba, equipped with a French Martini and my best friends to fend off the cold. The buddy system helped, but there were still nights when the winter seemed particularly depressing.  

This year I have a roommate again. And more than that, I have family, a best friend, and a bartender in house. And I feel like I'm part of a perfect winter pairing. It took a while to find, and it took some failed attempts. But in the end, just as the Dopplebock made it through several mismatches and finally found the perfect pairing in a plate of Moules et Frites last night, I found mine in Peter. Et il sera merveilleux et chaleur.

Lo. 

La Recette. 
Moules
1 1/2 pounds mussels
2 tablespoons butter
1 tablespoon olive oil
1 large shallot minced
3 cloves garlic minced
1/2 cup shaved fennel
Sprig of thyme
2 1/2 cups dry white wine
Salt, pepper

In large soup pot, melt butter with olive oil. Add shallot, garlic and fennel and saute for three minutes. Add white wine, lemon juice and thyme. Bring to a boil and cook for 5-7 minutes until liquid is slightly reduced. Add mussels and steam for 3-5 minutes or until the shells open. Discard any mussels whose shells have not opened. Serve with crusty bread.

Et Frites
2 Russet Potatoes
Oil
Salt

Heat three to four inches of oil in Dutch Oven. Slice potatoes into french fry shaped slices. Working in batches, fry for 7-10 minutes or until golden brown in oil. Set on paper towel to drain. Salt. Serve immediately.