Warming Dishes to Beat the Chill

As the winter season lingers, few things warm the soul quite like gathering around a hearty, homemade meal with loved ones. Trish Smith’s long-awaited cookbook, Feeding My Friends, offers just the right collection for these cozy gatherings. With over 200 dishes inspired by her decades of hosting in Bend, Trish’s recipes weave together the culinary spirit of Central Oregon with stories of the Old Mill District and her childhood in Washington’s Yakima Valley, where family meals embraced seasonal abundance.

This cookbook brims with recipes made for chilly evenings and casual get-togethers. For a warming early spring night, Trish’s Chicken & Dumplings brings rich, comforting flavors, while her Mushroom Tarts make the perfect savory start to any gathering. For those festive spreads, Porchetta shines as a show-stopping centerpiece, filling the table with warm spices and aromas, complemented by seasonal sides like Sweet Creamed Corn and the vibrant, tangy Fresh Oregon Cranberry Relish. And for something sweet, Franny’s Cookies and Trish’s Caramel Tarte Tatin add the perfect finishing touch.

Feeding My Friends is available at the Ticket Mill, BUDD + FINN, Kara’s Kitchenware, and Greg’s Grill in the Old Mill District, as well as Newport Market, Market of Choice, Donner’s Flower Shop, Dudley’s Books, Roundabout Books, Pine Tavern Restaurant, Borgo Rosati, and online.

Featured Recipes

Chicken & Dumplings (p. 97)

Nothing beats a warm, comforting bowl of chicken and dumplings on a chilly night.

Ingredients:

  • 1 roasted chicken, skinned, boned, and pulled apart into bite-sized pieces (save the juices!)
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced onion
  • 3-4 garlic cloves, minced
  • 2 bay leaves
  • 1 tsp thyme
  • ½ tsp red pepper flakes
  • 1 tsp kosher salt
  • ½ tsp coarsely ground black pepper
  • 2 cups frozen peas
  • 5 tbsp flour
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 6 cups good quality chicken stock, heated
  • ½ cup heavy cream

Dumplings:

  • 2 cups flour
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 2 large eggs
  • ¾ cup buttermilk
  • 2 tbsp unsalted butter, melted
  • ¼ cup chopped fresh chives
  • Fresh parsley, chopped

Directions:

In a Dutch oven, heat butter and olive oil. Add carrots, celery, onion, garlic, bay leaves, thyme, red pepper flakes, salt, and pepper. Sauté for about 5 minutes. Add flour and stir until combined. Continue stirring for 2 minutes, then slowly pour in warm chicken broth, stirring until the sauce thickens. Add shredded chicken and cream, then simmer for 5 minutes. Taste for seasoning.

In a large bowl, combine flour, baking powder, and salt. In a small bowl, beat eggs with a fork, then mix in buttermilk, melted butter, chives, and parsley. About 20 minutes before serving, add egg mixture to flour and stir. Using two large spoons, drop dumplings one by one on top of the stew. Cover and simmer for 15 minutes. Garnish with chives and parsley.

Mushroom Tarts (p. 43)

Perfect as a starter, these bite-sized tarts are packed with flavor.

Ingredients:

  • 24 slices of thin bread (white, wheat, or grain, but not thick)
  • 2 tbsp softened unsalted butter
  • 2 tbsp minced shallots
  • ¼ cup unsalted butter
  • ½ lb fresh mushrooms, finely chopped
  • 2 tbsp flour
  • 1 cup heavy cream
  • 1 tbsp dry sherry
  • 1 tbsp minced chives
  • 1 tbsp minced parsley
  • 1 tsp lemon juice
  • 1 tsp kosher salt
  • ¼ tsp coarsely ground black pepper
  • ¼ tsp cayenne

Directions:

Preheat oven to 400°F. Cut 3-inch rounds from bread slices. Generously butter the inside of a muffin tin and press bread rounds into each mold. Bake for 10 minutes or until lightly browned.

In a skillet, sauté shallots in butter for 1 minute. Stir in mushrooms and simmer uncovered for 10 minutes. Remove from heat, stir in flour, then add cream and return to heat, stirring constantly until thickened. Stir in remaining ingredients, cover, and refrigerate.

Fill tart shells with mushroom mixture and freeze if needed. When ready to serve, bake at 350°F for 10 minutes with a sprinkle of Parmesan and parsley.

Porchetta (p. 111)

This simplified take on traditional Italian porchetta delivers all the rich flavors with less time and effort.

Ingredients:

  • 1 ½ lb pork loin
  • 4 garlic cloves, finely chopped, plus 2 heads, halved crosswise
  • 1 tbsp fresh rosemary, coarsely chopped, plus 4 sprigs
  • 1 tbsp fennel seeds
  • 1 tsp fennel pollen
  • Red pepper flakes, to taste
  • Zest of 1 lemon
  • Kosher salt and coarsely ground black pepper, to taste
  • 4 slices lean bacon

Directions:

Toss chopped garlic, rosemary, fennel seeds, fennel pollen, red pepper flakes, and lemon zest in a bowl. Stir to combine with 1 tbsp olive oil, kosher salt, and black pepper.

Rub seasoning all over pork loin. If time allows, let it marinate in the refrigerator until ready to cook.

Scatter rosemary sprigs in a large baking dish and place the tenderloin on top. Wrap bacon around the tenderloin, tucking the ends underneath to stay put. Nestle the halved garlic heads around the meat and drizzle with the remaining olive oil.

Roast in a 425°F oven for about 40-45 minutes, until the internal temperature reaches 145°F. Let rest for 10 minutes before slicing.

Sweet Creamed Corn (p. 180)

Fresh corn makes all the difference in this simple yet rich side dish.

Ingredients:

  • 6 ears fresh corn on the cob
  • 2-3 tbsp unsalted butter
  • ⅓ cup half and half or heavy cream
  • Kosher salt and coarsely ground black pepper, to taste

Directions:

Husk corn, remove silk, and cut kernels from the cob into a pan. Scrape the cob with a spoon to collect extra corn milk. Just before serving, bring corn to a boil and cook for 3-4 minutes, stirring to melt the butter and condense the liquid. Remove from heat, season with salt and pepper.

Fresh Oregon Cranberry Relish (p. 213)

Bright, tangy, and fresh, this relish adds a burst of flavor to any meal.

Ingredients:

  • 1 lb fresh cranberries, washed
  • 2 cups sugar
  • 1 cup water
  • 1 fresh orange, zested and juiced

Directions:

In a saucepan, combine sugar and water. Bring to a boil and cook for 2-3 minutes. Add cranberries, orange juice, and zest. Let simmer for 10 minutes. Skim any foam, let cool.

Franny’s Cookies (p. 221)

A family favorite recipe passed down through generations.

Ingredients:

  • 1 cup unsalted butter, room temp
  • ¾ cup sugar
  • ¾ cup dark brown sugar
  • 2 eggs
  • 1 tsp real vanilla
  • 3 cups stone-ground oatmeal
  • 1 ½ cups flour
  • 1 package (3.4 oz) vanilla pudding mix
  • 1 tsp baking soda
  • 1 package small chocolate chips
  • 1 package butterscotch chips

Directions:

Cream butter and sugars until light and creamy. Add eggs one at a time, then vanilla. Slowly add oatmeal and flour, mixing well. Stir in pudding mix, baking soda, chocolate, and butterscotch chips. Spoon onto a cookie sheet and bake at 350°F for 7-8 minutes.

Trish’s Caramel Tarte Tatin (p. 222)

A French-inspired, caramelized apple dessert.

Ingredients:

  • 1 Pillsbury pie crust, thawed
  • 6 tbsp unsalted butter
  • ¾ cup sugar
  • 6-7 crisp red apples (Gala or Honeycrisp), peeled, cored, and quartered
  • 1 tsp large grain sea salt
  • 1 egg, beaten with 1 tbsp water

Directions:

Preheat oven to 400°F. Roll out pie crust. In a 10-inch ovenproof frying pan, melt butter, add sugar, and cook until golden. Arrange apples, sprinkle with salt. Cook 15 minutes. Bake apples for 5 more minutes. Lay pie crust over apples, tuck edges, brush with egg wash. Bake at 450°F for 20 minutes. Flip onto a plate, serve with vanilla ice cream.