Curried Sweet Potato and Coconut Chowder

Fusion cuisine is something I think about doing often and decide against almost as often, depending on who will be eating the food. Fusing together different cuisines and techniques isn't something everyone loves and definitely requires an open mind and a sense of adventure. For some eaters, it is downright confusing if they are not versed in the inspiration for the new-fangled dish. On the other hand, I love trying favorite ethnic seasonings in unexpected concoctions and some cuisines were just meant to go together, such as French and Moroccan or Peruvian and Chinese. Fusing cuisines and getting super experimental isn't for the beginning cook, but trying it can give a beginner or novice some insight into the creative process used by cooking professionals. Everyone's cooking technique can benefit by pondering what makes nouveau, nouvelle, or fusion foods good.

I love exotic flavors and preparations, but also appreciate classic, reliable American flavors and forms.  When I'm thinking of fusing two techniques or cuisines together, sometimes I consider and reconsider, should I use the technique of recipe A and the seasonings of cuisine B or vice versa or somewhere in between? After much trial and error, I usually find that keeping the technique of the title  (such as chowder, chili, turnover, wrap, etc) is the best way to ground the dish and keep it true to it's name and your intention. Then comes the switching out of seasonings and ingredients to "fuse" an unexpected flavor, cuisine, or dish into the other. Sometimes you are just dying to use an ingredient scavenged from the greenmarket or you are just trying to use up something in the fridge in a creative way before it goes bad. Either way, developing a complete idea around the ingredient is the best way to ensure that things will come out great without going too far "out there" making the food unrecognizable. Using this theory can keep the novice cook from going completely astray and give the experienced cook or chef a clear sense of direction and, so makes the process more enjoyable. Sounds calculated for such a creative concept, doesn't it? It's not. These are just some general observations and rules of thumb to get thinking about creative cooking technique.

There is lots of room for variation in so-called "fusion cuisine". Here my appreciation for all-American chowder  is amped up with my obsession with sweet potatoes and Indian seasonings.  Coconut milk replaces milk and cream. Instead of celery and thyme as dominant seasonings, I used chaat masala, whole mustard and cumin seeds, and ginger.  Minced cilantro replaces parsley. Finish with a little lemon (or lime!).  As this simmered on my stove, I realized it was begging for some seafood (curry, coconut, fish..Yea!) and I had some leftover poached wild salmon hanging around, so in it went! This would be great with protein additions such as fish or shellfish, tofu, red beans, or any other thing you think should be tossed in. My fish was cooked so I added it at the end. For raw fish or meat, add it when you add the sweet potatoes and peppers. The result is technically a chowder, but with pungeant, spicy, and deep flavors of South Indian cuisine. Warm some of this up and enjoy with naan, paratha, rotis, or chapatis and maybe some green chutney and yogurt.

Gather your mise before you begin!

Curried Sweet Potato and Coconut Chowder

9-grain paratha from my Indian market

4 T virgin coconut oil (yes, it is good for you:)
1 t black mustard seeds
1 t whole cumin seeds
1-2 T chaat masala (or substitute garam masala or Sambar)
1 t paprika (I use hot, sweet is okay)
1 t ground turmeric
2 t minced fresh ginger
2 T minced fresh garlic

1 medium onion, diced
2 lb sweet potatoes (Jewel or Garnet yams), peeled and diced
1 green bell pepper, diced
2 lg carrots, sliced into 1/2" rounds
2 t sea salt
1/2-1 t honey (opt.)
2 cans coconut milk (or 1 can coconut milk, 1 can water for a light consistency)


In the bottom of a soup pot, melt down coconut oil and add mustard seeds and cumin seeds. Cook for one minute before adding remaining spices, ginger, and garlic. Stir and cook 3-4 minutes over medium until spices are fragrant.

Add diced onion and cook for another 2-3 minutes, stirring until onion begins to soften. Add sweet potatoes, pepper, and carrots and season with sea salt. Add honey and coconut milk (and water, if using) and stir to incorporate. Turn heat up and bring to almost a boil. Lower heat right away and let simmer for about 25 minutes, uncovered. Stir occasionally and check for tenderness.

When carrots and sweet potatoes are very tender, taste for seasoning and spiciness and adjust. Add about a cup of chopped cilantro and a healthy squirt of lemon juice. Serve immediately or let cool and reheat for later.

Moroccan Lentil Vegetable Soup

Soup in progress!

As usual, I am reluctant to say goodbye to summer, but the darker skies and rain isn't always such a bad thing. After an exciting and very eventful summer and so far a ridiculously busy fall, a few days of rain and accepting that I've caught a cold is a great excuse to stay in and make soup.

Sprouted wheat with raisins, a perfect pairing

I bought the vegetables, broth, and tomato paste yesterday with the intention of making a classic American soup to soothe my sore throat, steam this cold out, and get some veggies down, especially since I'm eating for two now. I haven't been able to stomach any greens all week as this bug slowly started settling in. As I began to chop ingredients and toss them in the pot, I realized I wanted something with some flavor! I'm quite sure a Moroccan lentil vegetable soup in Morocco is nothing like this, but the spices are about right.  Despite my un-Moroccan combo of mirepoix, summer squash, and collards, this soup has a tangy, spicy Moroccan feel and and can fix up a boring soup recipe. If I had some winter squash, it would have gone into the pot in a heartbeat. Whole Foods had a gorgeous loaf of savory sprouted wheat bread that was woven with raisins and absolutely superb warmed up and served alongside this soup.

Enjoy a pungeant and flavorful pot of soup to welcome the first weekend of fall. This one is for the least adventurous to the most adventurous eaters. If you just aren't sure if Moroccan spices are your thing, then go light on them and keep the seasoning subtle. If you are feeling adventurous, go generous with the spices and cayenne. Welcome back, fall!

Typical spices combined for an exotic flavor blend!

Moroccan Lentil Vegetable Soup

3 T extra-virgin olive oil
3 T ghee (or more olive oil)

1 t ground turmeric
1 t ground cinnamon
1 t ground cumin
1/2-1 t cayenne pepper (or more)

1 t freshly grated ginger root
3 t freshly grated garlic cloves
2 medium onions, diced
4 stalks of celery, thinly sliced
4 medium carrots, thinly sliced
1 medium zucchini, sliced into 1/2 moons
1 medium yellow squash, sliced into 1/2 moons
6 crimini mushrooms, sliced
1 green bell pepper, diced
1 1/2 cups dried brown lentils, rinsed and sorted
vegetable broth or water or a little of both
1  6 oz can tomato paste
1 small bunch collard greens, roughly shredded
juice of 1 large lemon
2 t sea salt, or to taste
freshly ground black pepper

Heat oil and ghee in a large soup pot over medium heat add spices, ginger, and garlic and cook for one minute, stirring and releasing their fragrance. Add onion, celery, carrot, zucchini, squash, mushrooms, bell pepper, and any other veggies you feel like throwing in (Save leafy veggies for the end.).Add 1 1/2 cups brown lentils

Stir and cook for about 10 minutes and coating them in the seasoned oil. Add vegetable and/or water to cover by 2 inches. I typically use a 32 oz. Tetrapak, then add water to cover, if needed. Add tomato paste and season with a little salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer partially covered for 30 minutes or so, until veggies and lentils are tender and seasonings have married. Add shredded collard greens, or other leafy green and cook on low for 5-8 more minutes until wilted and incorporated.

Finish generously with lemon juice, sea salt, and pepper. I'm insane and like to put plain organic whole milk yogurt on everything and this soup is no exception. If you are craving a cooling garnish, it is awesome!

Vegetable Guinness Stew

The Guinness meets the stew!

This week is the last week of winter and the week of everyone's favorite Irish holiday.  Since usually I try to avoid the frat boy-style, drunken helter-skelter of New York City on this notorious day, but still like to enjoy some authentic Irish flavors,  this year I celebrated with friends the weekend before.  A little cooking and a few people hanging out was the perfect way to catch up and slurp up one last meal of winter vegetables .  With a little motivation and some nice root vegetables I was inspired to make not just corned beef and cabbage, but also a vegetarian Guinness stew encouraged by the flavors and seasonings of the traditional Guinness beef stew that is typically found on pub menus world-wide.  The rest of the spread took care of itself since Irish food and drink are pretty simple and straightforward.

It's not Guinness.  It's Chocolate Guinness Pudding!

My gracious guests arrived with freshly baked Irish soda bread, sharp Irish cheddar with crackers and  Branston pickle, and brace yourself... chocolate Guinness pudding served in beer glass and topped with whipped cream with Guinness reduction folded in to top off the 'glass of Guinness' look.  We guzzled some Guinness, Black and Tans made with Smithwicks, and an adventurous Irish Whiskey cocktails made with freshly juiced ginger and oranges.

Prepping my mise

We ate, drank, and were merry and so I won't miss participating in the actual St. Patrick's Day one bit.  I got my fill and got to catch up with good friends and will enjoy these hearty leftovers at home in peace this Thursday.  Whether you are staying in or going out, this one is worth a try.  This recipe was a big hit and I just may have to make it part of my annual repertoire.

Vegetable Guinness Stew

4 T extra-virgin olive oil (or Irish butter, if you want)
1 large onion, cut into chunks
2 leeks, washed and sliced
1 t minced garlic
1 1/2 lb medium Yukon Gold potatoes, peeled and quartered
2 lb parsnips, peeled and cut into large chunks
1 white turnip, approx. tennis ball sized, peeled and cut into large chunks
2 lb carrots, scrubbed and cut into large chunks
about 10 oz halved or quartered white button mushrooms
1 small head savoy cabage, shredded
2 springs rosemary
2 tsp sea salt
freshly ground black pepper
2 16oz. cans Guinness
3 T tomato paste
1 2" piece of orange peel
2 t vegetarian Worcestershire sauce or tamari
enough water to cover, if needed

In a large stock pot, warm olive oil and add onion and leeks.  Cook a few minutes to soften, then add garlic and cook 5 minutes.

Add veggies, rosemary, salt, and pepper.  Stir to mix them all up and cook for 10-15 minutes.  Add Guinness, tomato paste, orange peel, worcestershire or tamari, and just enough water to cover the vegetables. Bring to a boil, stir, then immediately lower heat to low and partially cover.  Cook for about 4 hours on very low heat.  Stir every now and again very gently, trying not to break up the root vegetables.

Taste and season for salt and pepper.  Enjoy a hearty bowl with some bread and Irish butter.

Kale and Mustard Greens with Vidalia Onions, Capers, and Pecorino

Okay, it seems like there are about a thousand inches of snow on the ground and, apparently, every Tuesday we get at least another few inches, if not a few more feet.  Maybe we should start calling it 'blizzard Tuesday'.  It's slushy outside by day and gets icy every evening.  The only shoes I have worn since New Year's are rain boots and snow boots.  On the culinary front, things aren't looking much better.  The produce is all onions, cabbage, and potatoes.  Brown and white winter foods and comfort foods like bread, potatoes, noodles in broth, and dessert is all there is right now, and it's sort of all that sounds good.  Gee, people (myself included)!  It's time to brighten things up a bit.  Winter doesn't last forever! 

If you have never tried mustard greens, I highly recommend doing so!

Envision yourself on the hottest day of the year and looking forward to crisp sweater weather.  Okay, now it's not so bad.  Let's sprinkle a little of that positivity into the pot.  Have some hearty winter greens and get some chlorophyll back in your system.  I love mustard greens, but if you can't find them, substitute more kale or some collards or dandelion. 

Kale and Mustard Greens with Vidalia 

Onions, Capers, and Pecorino

3 T extra-virgin olive oil

1 lg clove of garlic, minced

1 vidalia onion, sliced

1/4 cup capers, drained

1 bunch kale, washed and roughly chopped, discarding tough stems

1 bunch mustard greens, washed and roughly chopped, discarding tough stems

1/4 t sea salt

lots of freshly ground black pepper

1/4 cup freshly squeezed lemon juice

pecorino romano cheese, shaved or grated for the top

Warm oil on low heat in a large pot.  Add garlic and cook for about 5 minutes over medium-low heat, until fragrant. Add onion slices and turn the heat up a bit to medium.  Cook about 10 minutes until soft and beginning to brown.  Add capers and cook 2 more minutes.  Add the greens and sea salt, stir and cover.  Cook on medium-low heat for 12-15 minutes, stirring occassionally, until greens are wilted, tender, and fragrant.  Add pepper and lemon juice, then taste and adjust salt, if needed.  

Serve and top with pecorino. 

Brrrr. Haven't Seen the Sun (chokes) for Days.

Italian Treviso on the left, American Treviso on the right!

After much anticipation, followed by a bit of procrastination, I waited until the coldest weekend of the year thus far to research my first published article outside of my blog. It turned out great, thankfully, but Friday was certainly one frigid Brooklyn adventure.

As I hopped around Brooklyn on bus, train, and foot, seeking cozy spots for cold weather dinner and drinks, I saw some exciting and some not-so-exciting spots and feel like I may have uncovered some gems, as well as personally black-listed some holes.  I finished my day meeting friends for dinner and drinks in Bushwick, Brooklyn WAY off the beaten path at a hip little cabin-style joint called Northeast Kingdom.  It did make the article based on great ambiance and decent food, but mostly because of the nifty little salad that follows below.  Then, today, while 80% of this country was glued to football, I bravely ventured out in the 17 degree temperatures to hit Eataly, Mario Batali's new(ish)  Italian enclave which is a gorgeous and vibrant indoor marketplace with an Italian-style bustle. Adventurous, aren't I?  What a weekend!

Look at this stuff! Am I in Manhattan in January or Italy in June?

Eataly was certainly the highlight of it all, though it wasn't what I was writing about...I was just there for my own benefit, really.  From the moment I entered, Eataly wowed me with the bushels, baskets, and mounds of gorgeous produce displayed in a very European fashion. They had an exhausting assortment of fruits and squash, sun-dried tomatoes (both red and yellow), exotic citrus including citron and bergamot, and any continental specialty item you can dream of.  The Italian soda/juice department was just as tempting as the wine section.  The shapes and colors in the pasta aisles were astounding.  The cheese...the cheese...more varieties of fresh mozzarella than I can count on both hands...the cheese...

Egg Pasta

Just one of many tempting pastry cases.

I managed to maintain some level of decorum and only bought a few affordable items I know I will use in the near future.  The charcuterie, meat, and fish sections were tempting but I knew not to even start or I would leave with more than would be eaten at my house this week.  This place is seriously food paradise.  I spotted a huge gluten-free import section which is useful for some, tons of handmade sauces, pastas, desserts, and more.  In the manner of a real Italian marketplace, there were cases of teeny tiny beautiful desserts and pastries, not to take home, but to stand at one of the many counters and enjoy with a properly pulled espresso.

The crowds moved at an Italian pace, which strangely didn't make me nuts here.  Anywhere else, that would have evoked my classic New York 'sidewalk rage'.  Not here.  I moved leisurely with the crowd and was able to navigate my way just fine.  Even the crowded counters with people sucking mussels and sipping Montepulciano in the middle of the pathways only added to the truly European feel that Eataly provides.

There are also various restaurants, an Italian bakery, a gelateria which took all of my self control to bypass, and a serious Lavazza espresso presence as well as aisles of chocolates, jams, sauces, and condiments everywhere.

When I got home, all I wanted was a glass of wine and some simple, Italian-braised veggies to be eaten with leisure.  I had some basics and one killer cheese.  Isn't that what a simple Italian meal is all about?  What a glorious day of goodness!

While there, I was able to pick up a bag of sunchokes and some red endive, something I normally wouldn't even attempt to find.  In order to duplicate our best dish of Friday night, I needed them and they just came to me.  I am meant to duplicate this salad.

So...to return to Northeast Kingdom on Friday night, I wanted to mainly research the place and be able to write a good

Another day, another wheel of Parmigiano Reggi

blurb about it's coziness.  We met some friends there and ordered a small assortment of goodies.  It was all fine and fairly decent, but the shining star of this meal, everyone agreed upon.

Roasted Sunchoke and Roasted Red Pepper Salad with Fourme d'ambert dressing and Red Endive.

I know.  Get out of here.  Yes, that is what we ate and it was amazing.  Thank goodness Eataly provided me with those sunchokes and red endive.  It was indeed a salad meant to be at my table.  Here is my version of what we had.  If you have trouble finding the red endive, substitute regular green endive.  Texturally, you could substitute the sunchokes (aka Jeruselum artichokes) for fingerling potatoes, but flavor-wise the sunchokes are an integral ingredient.  Try to find them if you can.

Roasted Sunchoke and Roasted Red Pepper Salad 

with Fourme d'ambert Dressing and Red Endive

1/2 lb sunchokes/Jeruselum artichokes, well-scrubbed

2 medium red bell peppers

1 T+1T extra-virgin olive oil

sea salt and black pepper

1 t minced garlic

2 red endives, end trimmed off and leaves halved once into 2 square-ish pieces (halved the short way)

Dressing:

about 1/4 cup Fourme d'ambert cheese (or good gorgonzola if you can't find it)

1/2 t minced garlic

2 t fresh lemon juice

1 t honey

2 T white wine vinegar

2/3 cup extra-virgin olive oil

1/4 t sea salt

freshly ground black pepper

Preheat oven to 400 degrees.  Halve sunchokes the long way and transfer to a mixing bowl.  Rub with 1 T extra-virgin olive oil, garlic, and a bit of salt and pepper.   Transfer to a baking sheet and arrange on half of it.  Rub the red peppers with the other tablespoon of olive oil and arrange on the other half of the baking sheet.

Roast 30-40 minutes, until sunchokes are tender and red peppers are soft and skin's blister.  Transfer peppers to a mixing bowl while still hot and cover with plastic wrap, tightly.  Set aside for 20 minutes.  Let sunchokes cool and transfer to a mixing bowl.  Add prepped red endive.

Make dressing while waiting for peppers to finish resting by blending ingredients in food processor or blender.  Set dressing aside.

After about 20 minutes, peel skin from red peppers and de-seed.  Slice into long elegant strips about 1/4 inch wide.  Add to endive and sunchokes.  

Toss with dressing, starting with about half of it.  Add more to your personal taste and grind a bit of fresh black pepper on top.  Serve immediately.

Some Cuisine of the Catskills

"If I sit on the hearth by the fire and stare at them, maybe they will give me some attention."

 It's been a cold and snowy 2011 so far and I've already been wanting a much-needed vacation or maybe just a break from the snowy, snowy city. Last weekend, we had the pleasure of being invited to our friends' ski chalet in the Catskill mountains.  We drove the 2 1/2 hour trip during the second snowstorm of the new year knowing that once we arrived, it could snow all weekend and we wouldn't mind a bit.  We were about to spend the weekend with great friends, great food, frosty air, and open sky. 

Just some of  Sweet Sue's pancake menu

The chalet is adorable and comfortable, has a cozy fireplace, and even has an outdoor hot tub perfect for frigid snowy nights.  We enjoyed it almost as much as we enjoyed the company of the good friends we sat in it with (and their adorable dog, too, but he wasn't allowed in the hot tub).  It was a welcome three-day procrastination from getting back to the grind in NYC and gearing up for regular life again now that the holidays are over.  We ate and drank well the entire weekend, by both combining efforts at the chalet and hitting a few favorite local haunts that we love to visit when we are up that way.  Both restaurants can be found in a nearby town, Phoenicia, NY, a quaint and tiny town nestled in the mountains full of cute and hip spots and colorful locals.

One spot we love is a quirky combo of a place called The Sportsman's Alamo on one side (great California-style Mexican) and Brio's (homemade, fresh Italian) on the other side.  They are two restaurants that share a kitchen and allow you to order off either menu regardless of which side you have chosen to dine.  Friday night after we arrived and unpacked, we headed straight there.  My husband, Will, got his favorite menu item, which is incidentally the only thing he has ever gotten there.  His pepperoni, onion, and green pepper calzone with fresh mozzarella and ricotta is the only thing he even considers when coming. I enjoyed my chipotle shrimp with a huge serving of fresh sauteed spinach as much as I did the the Chilean Cabernet.  I was so immersed in my great meal, I can't tell you what our hosts got.  Probably something delicious. 

For our favorite Catskills breakfast spot we hit up Sweet Sue's Saturday morning, which has the most diverse and incredible pancake menu this side of the Hudson, as well as great coffee, outstanding house-baked breads and muffins, and just exceptional all-around brunch food. At our table, we had the biggest 1" thick pancakes I've ever seen.  They never cease to amaze me.  One order of blueberry and one order of chocolate chip for the boys.  Two Greek omelettes for the girls and assorted sausage--handmade turkey sausage (the size of a hamburger!), classic beef/pork, and veggie sausage, as well.  Bottomless cups of coffee rounded things out and we had to roll ourselves to the car.

The Porn Horns kicking back ready for another eating session.

Our hostess made two incredible lasagnas that night with a beautiful salad and we had flourless chocolate cake for dessert. On Sunday morning, she whipped up some lovely broccoli quiches without flinching, despite the fact that we were up late boozing in the hot tub.  We ate assorted appetizers the entire time including quinoa tabouli with whole wheat flatbread, spinach artichoke dip (you know the one), local Hudson Valley tomato-basil cheddar cheese, the hostess' own marinated antipasti, semolina bread with olive oil and balsamic, and plenty of wine.  I won't tell how much. Yep, we know how to do it.  Now for that New Year's scale-back on the gooey food and gluttony.

The chalet kitchen was up and running the whole time.

Below is my favorite part of our huge appetizer spread.  It was simple and delicious and my part-Italian hostess demonstrated delicious Italian simplicity by her choices of antipasti and pepper-marinating.  It is the way to go for a light and delicious appetizer selection.  

Hostess Antipasti Platter

1 6 oz jar roasted red peppers

1 clove garlic, finely minced

dash of dried oregano

dash of sea salt and freshly ground pepper

1 T+1/4 cup extra-virgin olive oil

1 cup oil-cured black olives

1 loaf really fresh Italian bread

1 t balsamic vinegar

Italian or Italian-inspired cheese (such as above mentioned 'Hudson valley-made tomato basil cheddar')

Drain the peppers and slice into thin strips or rings and transfer to a small bowl.  Add minced garlic, oregano, salt, pepper, and a tablespoon of good olive oil.  Toss together and let marinate.  Refrigerate if you are making this well in advance (and you should!  It gets better the longer it marinates.)

When you are getting ready to serve, warm the bread in a hot oven and set up the platter.  Combine the remaining 1/4 cup olive oil with the balsamic and a pinch of salt and pepper and put in a tiny dipping bowl.  Slice cheese into 1/4" thick squares or triangles, whatever makes sense for the cheese.  

Arrange cheese, olives, oil, sliced bread, and marinated roasted peppers on a platter.  It is simple to do and marvelous to taste. 

Nouveau Spinach and Artichoke Dip

A Merry Christmas Hors d'oeuvre for a Merry Christmas Eve

Uh-oh.  Is tomorrow Christmas Eve?  It comes fast, doesn't it?  Well, if you are in need of a quick appetizer or hors d'ouevre.  Here is some inspiration and what I am bringing to our family's Christmas celebration.
Based on classic artichoke dip, I added fresh spinach chiffonade, and replaced the traditional jarred mayo with slow cooked onions-turned into an onion-y roux, a bit of plain organic yogurt, and a bit of flax/olive oil veganaise.  Not too shabby. The yogurt and Veganaise cuts the fat a bit since it's already so rich and the yogurt adds a good tang.  You could just go with regular or light mayo if you don't have the other stuff on hand.  Garnish with some festive spicy roasted mini peppers, sliced green olives with pimientos or some bright red paprika.  Whatever you have on hand!  Merry Christmas! 

my mise

Nouveau Spinach and Artichoke Dip

3 T butter+2 T extra-virgin olive oil

1 medium onion, thinly sliced

1/2 t sea salt

freshly ground pepper

1/2 t minced garlic

2 T unbleached white flour

1/4 cup milk, soymilk, or almond milk

1/4 cup plain yogurt

8 cups or so spinach leaves, cut into chiffonade/thin strips

1 can artichoke hearts, drained and roughly chopped

1/2 cup Veganaise or other mayonnaise you wish to use (My favorite is the Flax/Olive Oil Light Veganaise)

1/2 cup grated parmigiano reggiano cheese+1/4 cup for the top

Garnish (red pepper strips, paprika, olives?)

Cocktail pumpernickel ryes, Beer Bread, and/or endive for serving.

Melt butter and olive oil in a medium or large pot with a lid.  Add onion and cook on medium-high until just beginning to brown.  Season with salt, pepper, and garlic.  Stir and lower heat.  Cook onion on low, uncovered for 20 minutes or so, stirring occasionally.  When onion is very soft and fragrant and beginning to caramelize, add unbleached white flour and stir to make a roux.  Add milk and yogurt to create a sort of bechamel sauce. Stir over low heat a few minutes until smooth.  Add spinach and gently fold in until leaves wilt down and remove from heat.  Add artichoke hearts, Veganaise, and 1/2 cup grated parmigiano reggiano.

Fold it all together and spread in a small/medium 'oven-to-table'-style baking dish.  Sprinkle the remaining  parmesan cheese on top and arrange your garnish if you want it to get baked too.  I did mine with miniature hot peppers and thought it would be great baked with the spicy flavors permeating part of the dip-yum!  You can cover and store overnight at this point or bake and serve.

Bake, uncovered, at 350 F for 30-50 minutes, depending on depth of your baking dish and if it was refrigerated before going into the oven.  When it's hot, bubbly, and browned at the edges, it's ready to serve.

Warm bread slightly before serving and arrange on a serving plate with endive. 

Tuscan Ribollita

Simplify, simplify, simplify.  Things are kooky, nutty, and chaotic here with me having one of my busiest seasons yet and my husband, Will, in his first semester of grad school.  Working around the clock with end-of-semester projects at one end of our railroad apartment.  At the other end, mounds of shopping bags, lists, cookbooks, recipes jotted on scratch paper, food labels, filthy food-splashed clogs, and somewhere that tube of hand cream that I can never quite locate.

The crack of dawn at Union Square

The place as a whole is surprisingly not trashed since we have been steadily trying to tidy up as we go to prevent a complete lifestyle meltdown.  No strolling around 'marketing' for our veggies right now.  We have been almost exclusively Fresh Direct (online grocery delivery, for the non-New Yorkers who don't know what that is).  I feel lucky on days where I have one normal meal, hit the gym at some point, and sleep at least 6 hours.  Wellness Fizz and green juice are a part of my agenda when I remember.  .  .That's where I am.  It's sad to not have time to reflect on the new experimental dishes and old favorites that I pretty much live with as my main focus every day.  The produce in season has long since changed since I had a moment to walk around at the greenmarket, photograph pretty veggies, and create a recipe to go with them. 

Brooding root vegetables, beautiful like Gothic architecture.

This past week, I was fortunate enough to have a cook-at-home day.  The client just wanted a homemade soup delivery and was craving a hearty Tuscan something with lots of seasonal veggies, plus one other of my choice.  With zeal and zest, I trotted down to our neighborhood's health food store at 8am on the dot.  I wanted to get this work day over with so I could catch up on other things.  I found big waxy looking bunches of lacinato kale, beautiful green cabbage with streaks of purple in the curly outer leaves, decent Roma tomatoes, local fennel bulbs, and a nice organic fresh herb mix.  Yes! Tuscan soup in the making!

I also gathered my ingredients for Black Bean Soup (this is my go-to black bean soup since I tried this recipe from my friends at Grapes and Greens, FYI.) and headed home to get this soup party cooking, finished, and delivered.  Time's a wastin'.  As I chopped and prepped, I kept reminding myself to simplify.  Just focus on the soup and I can make our dinner, mop the floor, plan client menus, and sort laundry later.  Just because I can multi-task doesn't mean I always have to multi-task--a continually difficult concept for a chef, a New Yorker, or a high-energy person to accept and live with. 

As I sliced the fennel and munched on scraps, shredded cabbage and started simmering these pungent and earthy veggies, I simplified.  Focusing on each step, I stood over the pot while the fennel became translucent. This Tuscan soup gave me some much-needed respite from the frantic pace I'm used to.  It reminded and amused me that this fragrant traditional soup from Italy caused those around it to take on an easy Italian pace, each step producing new colors, textures, and fragrances to appreciate.   I highly recommend making some of this Tuscan Ribollita and slowing down the pace rather than rush out to the holiday crowds.  It is so good and packed with dark leafy veggies.  It might even ward off a cold if you are starting to run down.
I'm off to have another bowl right now.

Ribollita in the works!

Tuscan Ribollita

Extra-virgin olive oil
1 large onion, chopped
Sea salt
Freshly ground black pepper
2 large celery stalks, diced
1 medium carrot, sliced
1 large unpeeled Yukon Gold potato, scrubbed and cubed
1 small fennel bulb, trimmed and sliced crosswise
1 large pinch of dried thyme
1 teaspoon dried sage
1 bunch of lacinato kale (aka dinosaur kale), cut
     into 1” ribbons
4 cups thinly sliced savoy cabbage
5 large plum tomatoes, chopped
1 2-inch Parmesan cheese rind
2 cans cannellini beans, drained and rinsed
Pinch of crushed red pepper
2-4 cups vegetable broth

(opt.) serve with crusty ciabatta bread

Heat 3 tablespoons oil in large pot over medium heat.  Add onion; sprinkle with sea salt.  Cook until onion is translucent, stirring often, about 5 minutes. 

Add celery, carrot, potato, fennel, thyme, and sage; cook until vegetables are tender and bring t turn brown in spots, stirring often, 15-18 minutes. 

Add kale, chard, cabbage, tomatoes, cheese rind, 5 cups water and 1 teaspoon sea salt.  Bring to a boil, then reduce heat to low, cover, and simmer until vegetables are very tender, about 1 ½ hours.

Pumpkin Martinis!

Yikes! Is Thanksgiving only 3 days away?  Is it possible?  I guess it is.  There is Christmas stuff everywhere and I don't recall having eaten any pie.  Well, most people who are hosting Thanksgiving or bringing a dish most likely know what they are making by now.  Thanksgiving food is pretty traditional and doesn't usually veer off too far from the bare Thanksgiving basics of turkey, gravy, mashed potatoes, stuffing, and cranberries, though I've seen some pretty creative variations this year.  If you are looking for some classic recipes, last year I posted my favorite cranberry recipe, brussels sprouts recipe, Martha Stewart's stuffing, and a cranberry sorbet recipe to use up all of those leftover cranberries.  You can peruse them here.

I've been scanning my brain for new inspiration beyond what I'm doing for my clients today and tomorrow, and then I remembered!  My friend, Melissa's, Pumpkin Martinis!  Of course!  That is the ultimate addition  to a Thanksgiving gathering!  This is easy and delicious and could work for cocktail hour or dessert.  Mmmm. I've had them and can attest to their deliciousness.

Give them a try and be sure to have a thankful and delicious holiday!

yum. seriously.

Pumpkin Martinis

1 750 mL bottle vanilla vodka
1 30 oz can spiced pumpkin puree
6 cups milk
graham crackers
freshly whipped cream
nutmeg

Mix together, taste, and adjust. Pour into martini glasses and garnish with a dollop of whipped cream, a graham cracker, and a sprinkle of nutmeg.

Spinach, Tomato, and Orzo Soup

Brrrr....It has gotten chilly out there.  This is the time of year when we start craving foods well-suited to cold weather and often that means heavy and less healthy foods.  Here is an alternative to all the hefty, starchy stuff that sounds good right now. It's a light, yet hearty and filling soup that is much tastier and more exciting than classic vegetable soup.  It's really easy, too!  Give it a try this weekend!  I LOVE the bright flavors of lemon and dill simmered in soup form.

Dilled Spinach, Tomato, and Orzo Soup

If you aren't into adding pasta for health reasons, feel free to substitute the orzo for a can of navy beans, drained and rinsed.  Similar essence, equally good!

¼ cup extra virgin olive oil
1 large onion, diced
3 cloves garlic, minced
8 plum tomatoes, diced
2 t sea salt
1 t freshly ground black pepper
1 t dried oregano
¼ t ground nutmeg
1 medium potato, peeled and diced

8-10 cups water or broth
3 T tomato paste
1 clamshell baby spinach
1 cup uncooked orzo pasta (preferably whole wheat)
4 scallions, chopped
1 cup chopped dill

2/3 cup freshly squeezed lemon juice
Sea salt to taste


In a large soup pot, heat oil over medium heat.  Add onion and cook 3 minutes, until translucent.  Add garlic, tomatoes, salt, pepper, oregano, nutmeg, and potato.

Stir together and cook, uncovered for 7-10 minutes, stirring frequently, so it doesn’t stick too much or get brown. 

Add water or broth and tomato paste.  Bring to a boil, then lower heat to medium-low.  Simmer, uncovered, for 30-40 minutes. 

Add spinach, orzo, scallions, and dill and stir.  Cover and turn heat to very low.  Cook for 10 minutes or until orzo is soft and spinach is wilted. 

Taste for salt and pepper and season accordingly.  Finish soup by stirring in fresh lemon juice.

Garnish with some Greek yogurt and chopped dill, if you like.

Mashed Turnips and Potatoes with Horseradish Bread Crumbs

potatoes at the greenmarket

All good things must come to an end and in all ends there is a beginning, right? Right. That includes the seasons, of course. I won't lie and say that I will miss the winter. The produce has been at its worst and just now am I beginning to see early artichokes, asparagus, and okra looking good, sweet, and edible. I am now thinking spring in many ways--cleaning, painting my kitchen and bathroom fresh colors, craving salads and crisp vegetables, and pining to go outside when I see the sun come out. In general, I finally feel normal again. I know the present warm spell won't last all month, but a week and a half of gorgeous 60-70 degree days is just fine by me!

The first of my spring projects--painting!

Tomorrow at midnight is the official start to spring so I am squeezing in one more winter recipe. I have been meaning to make it at home all winter and, I think, this may be my last chance before it's strangely out of place on the table. Mashed Potatoes and Turnips with Horseradish Bread Crumbs is a recipe I found long ago on epicurious.com with the nutty flavor of Yukon Gold potatoes, the earthiness tones of turnips, and horseradish bread crumbs to give it a bite.

This may even work for your Easter table or Passover table since those menus tends to be a winter-spring fusion of foods. This could easily replace humdrum mashed potatoes and become a new family favorite. I, for one, am making it this weekend and serving it with roasted vegetables--any that I can find. This includes some that you make not think of as roasting vegetables. I was thinking of the classic carrots, celery, onion, red pepper, maybe eggplant. I am also tossing in asparagus and green beans into the roasting pan, tossing it all with olive oil, a splash of white wine, garlic, and dried thyme and roasting at 375 for maybe 30-35 minutes. I also like roasting broccoli and cauliflower if you are looking for something different to roast.

Garlic Chives look nice on display but even nicer in my food!

Mashed Turnips and Potatoes with Horseradish Bread Crumbs
adapted from a recipe from epicurious.com

2 lb Yukon Gold potatoes, or other yellow-fleshed potato
1 1/4 lb turnips
2 1/4 t salt
7 T unsalted butter, cut into tablespoons
1 cup coarse fresh bread crumbs (from about 2 slices sandwich bread?)
2 T drained bottled horseradish, patted very dry between two paper towels
3/4 cup milk, soy milk, or I like to use almond milk
1/2 cup thinly sliced green onions
1/4 cup garlic chives, if available (this is my own spring-y addition!)

Peel potatoes and turnips, then cut into 2-inch pieces. Cover potatoes, turnips, and 2 teaspoons salt by 2 inches cold water in a 6-quart pot. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 15 to 18 minutes.

While vegetables cook, melt 3 tablespoons butter in a 10-inch heavy skillet (preferably cast iron), then toast bread crumbs with remaining 1/4 teaspoon salt, stirring frequently , until golden brown, 3 to 5 minutes. Add horseradish and toss until combined well, then transfer to a small bowl.

Drain vegetables in a colander, then return to pot and mash. Stir in milk, remaining 4 tablespoons butter, and scallion greens over low heat until combined well and heated through. Season with salt and pepper, then serve topped with bread crumbs (and snipped garlic chives, if you found them!).


*Makes 10 servings, according to the recipe. I would guess it is more likely about 6 servings.

Stewed Beef Brisket

Stewed Beef Brisket

The countdown is on! If you love hearty winter food, then here is a great thing to pop in the oven and have around all weekend. The air still has a nip to it so it isn't too late to indulge in this wintery favorite. Do it now because soon all you will want is salad and grilled stuff. This makes a great stew to enjoy over egg noodles, but is also great as sandwiches on fresh potato rolls. Use grass-fed beef and organic broth and indulge in this rich and hearty classic!

Stewed Beef Brisket
adapted from a recipe found on grouprecipes.com

2 tablespoons vegetable oil
1 (3 1/2 pound) first-cut brisket, with "fat cap" (do not trim)
3 tablespoons sweet paprika
1 tablespoon kosher salt, plus for brisket
Freshly ground black pepper
6 medium yellow onions, cut into thin wedges with root end attached
4 Tbsp Worcestershire sauce
1 1/2 cups sweet vermouth
4 cups organic beef broth
8 medium carrots, peeled, and cut into thirds (14 ounces)
3-4 parsnips, sliced into ½” pieces
4 cloves of garlic, crushed
3 celery ribs, cut into 1/2" pieces
1 pkg. white button mushrooms sliced thick and sauteed in butter


1. Preheat the oven to 375 degrees F.
2. Heat the oil a large, heavy bottomed Dutch oven over medium-high heat until beginning to smoke. Season the brisket generously with the paprika, salt, and pepper. Place fat side down in the Dutch oven and cook until brown on all sides, about 8 to 10 minutes. Transfer the meat to a plate and set aside.

3. Discard about half the fat, then add the onions and cook over medium heat until browned and tender, about 10 minutes. Pour in the vermouth and cook until reduced by about half. Nestle the brisket into the onions fat side up, add the broth; bring to a simmer and cook, covered, until the brisket is fork tender, about 2 hours. Uncover, scatter the garlic, carrots, parsnips, celery and mushrooms around the brisket and try to submerge them a bit. Cook for another 2 hours or until the meat is falling apart-tender.

4. Transfer the brisket to a cutting board and let rest until cool enough to handle and slice the meat across the grain in half-inch thick pieces and/or pull slices apart into large chunks.

Guinness Stew

GUINNESS: Sent from the heavens? Quite possibly.

Not only is today the last holiday of the winter, but this week is the last week of winter! By the calendar and also by the weather and the air. It's really turning into spring out there! The birds are chirping a different tune when I head out early. The breeze has a bit of warmth to it that it didn't have just a week ago. If you are paying attention, it really happens fast. So, this week I am posting all the remaining recipes I wanted to share before this long and snowy winter is officially over this Saturday.

On this fine St. Patty's day, here is an idea that doesn't take too long. I should have posted last night to give all ye Irishmen (and Irishwomen) a chance to shop or start putting this together, but, alas, I didn't. It takes about two hours so if you can get home and get the stuff in the pot, you can sit back and enjoy a Guinness while your stew stews.

The way I got this recipe was by combining a few different ones that I found and I think it will turn out great (if you are a kitchen improviser or have the luck o' the Irish). Just kidding--I just wanted to say that. It will turn out great for sure! Here is the beef version, but if you prefer veggies, replace the beef chunks with about a pound of assorted mushrooms roughly chopped. They carry the hearty Guinness flavor well.

Guinness Stew

2 lb lean stewing meat or 1-1 1/2 lb assorted mushrooms (roughly chopped)
3 Tbsp butter
2 Tbsp flour
Salt and freshly ground pepper
Pinch of cayenne
2 lg onions, coarsely chopped
1 clove garlic, minced
2 carrots, peeled and cut into chunks
1 lg parsnip, peeled and cut into chunks
1 1/2 lb potatoes, scrubbed and cut into chunks
1 Tbsp brown sugar
1 bottle of Guinness

Trim the beef (or mushrooms) and brown in a large pot for about 7-9 minutes. Set aside.

In the large pot, now melt butter on low heat and whisk in flour to make a roux. Cook for 8 minutes or so until it takes on a bit of color.

Add the onions, garlic, carrot, parsnip, and potatoes and turn heat up until everything is hot and beginning to sizzle. Add meat and brown sugar. Toss together 1 minute, then slowly add the bottle of Guinness. Add enough water to just cover everything and bring to a boil for a minute. Reduce heat to medium-low and partially cover.
Season with sea salt and black pepper.

Cook for 2 hours with beef or 1 hour with mushrooms.

Serve with an ice cold Guinness!

Stilton: Britain's Historic Blue

Close-up of a cylinder of Stilton

Stilton, both a sharp creamy cheese and the name of a town in England, has, little by little, captured the attention of the whole world with it's piquant, moldy, creamy delightfulness. It is versatile and pairs great with wines, ales, fruits, veggies, and meats. Stilton is made in a somewhat chilly climate and so is a natural winter hibernation treat.

Like Champagne in France, the government of England oversees the use of the name Stilton so not just anyone can make a blue cheese and call it Stilton. It is an EU Protected Food Name and has its own certification trademark. In fact, the government has approved only six producers as Stilton cheese makers and it can only be produced in three counties.

The region around the town of Stilton has been producing what they call Stilton, but the actual cheese has changed and evolved over the last four centuries. As early as the late 17th century, there is documentation of this historic cheese's production and popularity. It is unclear if Stilton always had blue veins coming out from the center or was sometimes a white aged cheese (there is still such thing as 'white stilton' but it is not the traditional Stilton we are talking about). The cheese has evolved and today is guaranteed to be produced according to a legally binding recipe. It is also guaranteed to have been produced within the three government-approved counties: Derbyshire, Leicestershire, and Nottinghamshire.

Stilton cheese is one of winter's great pleasures. A loyal follower suggested I do a posting involving mulled wine, stilton, port/winter comfort foods. Stilton, to me, is a great starting point. Starting with the star of the show and choosing a "supporting cast" of wintry accompaniments is a guaranteed win for comforting snacks!

Pick up a nice piece of Stilton at a reputable cheese shop and head to the wine shop for a deep red, port, or even a malty ale. Pair with your favorite chutney, winter fruit, and bread and let the wind blow outside.



Some thoughts on Stilton:

On a cheeseboard, serve at room temperature to enjoy full flavor and texture (68 F, 20 C).

Like a true Brit, serve with Mango Chutney and Port.

Unlike many artisan cheese, Stilton freezes very well.

Stilton gets melty when warm and goes great with potatoes, meat, vegetables and crumbles great on salads.

Some accompaniments I like and suggest are fresh or dried figs, dates, quince jam, fig preserves, roasted kumquats, mango chutney, and apple-raisin chutney (try Stonewall Kitchen Farmhouse Chutney).

Beef Brisket Burger with Stilton, Chips, and Cornichons!

An informative site on the cheesemaking process, the producers, and some very English recipes:
http://www.stiltoncheese.com/

So whether or not you are snowed in, consider enjoying some stilton, bread, and wine this weekend. The winter won't last forever, even though sometimes it feels like it. There are only so many more weekends to enjoy these hearty, decadent eats before the sun reappears and we are out greenmarket-ing for salsa fresca ingredients.

Cheerio!

Celery Root

Celery Root is one of my favorite winter vegetables. Typically knobby, dirty, and a little hairy on the outside, this fragrant and sweet root vegetable is a culinary treasure on the inside. Treat it as a potato and mash it, roast it, or fry it. Treat it like regular old celery and chop to add a pungent twist to salads.

Here is a great salad recipe for a winter meal. It works great on greens or on its own. Crisp and naturally sweet, the apples and fennel are a nice counterpoint to the dense and fragrant celery root. The hazelnut vinaigrette is simple and aromatic. Love this salad and it will love you back.

Celery Root, Apple, and Fennel Salad
with Hazelnut Vinaigrette
adapted from a recipe found in Bon Appetit magazine
(The original recipe was very white in color. I added the chopped herbs for green, fresh flavor and toasted, chopped hazelnuts for crunch.)

SALAD
1 medium celery root, peeled and cut into matchstick strips
1 medium fennel bulb, halved lengthwise and thinly sliced
1 unpeeled Gala apple, cut into strips
2 T snipped chives or chopped parsley
Parmesan cheese shavings
½ cup chopped hazelnuts


HAZELNUT VINAIGRETTE
2 T Dijon mustard
2 T white wine vinegar
1 T fresh lemon juice
½ t sea salt
Minced garlic clove
Freshly ground black pepper
1/3 cup hazelnut oil


Toss together salad ingredients in a large bowl.

In a separate bowl, whisk together mustard, vinegar, lemon juice, salt, garlic, and pepper. Slowly drizzle in oil while whisking. Taste for seasoning and adjust.

Pour over salad ingredients just before serving and toss together well.

Vegetarian Cassoulet

Here is a great one-dish meal for a chilly week. A cassoulet is a French casserole, traditionally made with sausage, beans, herbs, and vegetables. This one has similar seasonings and gets it's depth from smoked paprika. It is hearty, filling, and healthy and goes great with a warm baguette. Flageolet beans are the classic cassoulet bean. They can be found at Citarella or other specialty food store. Navy beans are a decent substitute. You can also use canned beans, if you like. I have never seen canned flageolets, but it's always possible. If you use dried, soak the beans in the morning, so they are ready to go when you begin the recipe.

Vegetarian Cassoulet

¼ cup extra virgin olive oil
1 cup diced shallots
¾ cup chopped celery
1 t minced garlic
1 cup diced green pepper
2 cups diced tomatoes
¼ cup extra virgin olive oil
1 bouquet garni
Dash of smoked paprika or smoked sea salt
Sea salt and white pepper
3 cups dry flageolet beans, or navy beans
1 cup water or vegetable broth

Soak dry beans for 6-10 hours and drain. Fill a pot with fresh water. Add soaked beans, 2 Tbsp sea salt, and a bay leaf. Bring to a boil, then lower to medium. Cook until beans are tender, about an hour. Drain when done; set aside.

Heat oil in a medium pot, Dutch oven, or cassoulet. Cook shallots for 4-5 minutes on low. Add celery, garlic, green pepper, tomatoes, and spices. Bring to almost a boil, then lower heat. Cook for 30 minutes.

Add cooked beans and about a cup of broth or water.

Simmer one hour on low until liquid thickens (uncovered). Preheat oven to 350 degrees.

Bake for 30 minutes in large ramequins or cassoulet dish to serve. This is great to make ahead. Just do the last step when you’re ready to eat.

Roasted Cauliflower and Kale Salad

The dead of winter is no excuse not to eat awesome salads! Winter salads are often just a little different than what we think of as standard salads. To feel warm and full in cold weather, not everyone can graze on raw stuff and be satisfied. Here is a recipe that uses roasted veggies to mellow things out and wilt the otherwise raw kale. This is a great vegetarian entree or addition to a simple roasted fish fillet or piece of meat.

Roasted Cauliflower and Kale Salad

2 T extra virgin olive oil
1 T balsamic vinegar
1 t sesame oil
1 t minced garlic
1/2 t sea salt
freshly ground black pepper
1 medium head cauliflower, chopped into medium/large florets
healthy dash of sweet paprika

1 bunch of kale (green, purple, lacinato are all okay)
12-14 sun-dried tomatoes (the hydrated kind in a jar or antipasto-style)*
1/2 cup pine nuts


Preheat oven to 400 degrees.

In a large mixing bowl, combine olive oil, vinegar, sesame oil, garlic, salt, and pepper. Add cauliflower florets to the bowl and toss together with clean hands until cauliflower is well coated.

Transfer to a baking sheet and arrange in a single layer. Add a healthy dash of paprika to the cauliflower. Roast, uncovered for 20-30 minutes. Check it occasionally near the end. You want the cauliflower to be roasted, tender, and lightly browned, but not shriveled and burnt. You can toss it with a spatula halfway through for even roasting, if you like.

Tear kale in "salad-sized" pieces or chop roughly with a knife. Immerse in a large bowl of water and swirl around. Let rest for two minutes while dirt and debris fall to the bottom of the bowl. Remove the floating kale from the water without mixing the dirt back in and transfer to a salad spinner if you have one or a colander. Spin greens or let drip dry. Transfer to a large salad bowl.

When cauliflower is done roasting, transfer onto kale while still hot. Toss together, adding an extra splash of olive oil, balsamic vinegar, salt, and pepper.

Slice the sun-dried tomatoes into thin strips and sprinkle on top of the mixture.
While kale wilts from the hot cauliflower and dressing, place pine nuts in a small pan. Cook over medium heat, stirring constantly, until they begin to toast and become fragrant. Sprinkle over salad immediately (or transfer to a cool bowl, if you aren't serving right away).

Serve with warm, crusty bread.

*To use the dry, un-hydrated kind, you must soak for 10-15 minutes in warm water, then drain.

January Cuisine?

After the holidays, there is always good old January. We can rest a bit, take stock, and reel in the party. While I love the fun and craziness of the holidays, it is always a relief to get through them intact and relax into January. A month of retail sales, hibernation, wind, and hot tea. In the food world, January can mean many things. At the greenmarkets in the Northeast, it means onions, root vegetables, cabbage, and cold and lonely farmers trying to sell the remnants of last summer. It is seemingly a sad state and I don't envy these hard-working folks this time of year.

Some people go on diets, fasts, cleanses, and detox kicks. Some are diets based on a New Year's resolution to lose weight. These are often thrown to the wayside long before they are very effective. The fasts, cleanses, and detoxifications can be quite powerful and feel great when done right. Master Cleanse, juice fast, raw foods detox...some people swear off cheese, alcohol, coffee, or bread for the month. I have a client who has gone "macro" until further notice. (a.k.a. adopted Macrobiotic principles)

I, for one, am just sick of gooey, complex, and decadent food. I'm craving steamed vegetables and brown rice. And soup, lots of soup. I suspect that has to do with my job more than my holiday decadence since we didn't do much this year. That, and most produce pretty much stinks right now. It happens every year. Since, I try to incorporate local foods and "seasonal-ize" all of my menus, both for clients and for us, it takes some serious creativity to stay in line with those principles. Seasonal eating is a great way to support the body's nutritional needs for the time of year and is the most sustainable way to eat.

I know it's the dead of winter when I start dreaming of the first sprouts and early asparagus popping up at Union Square greenmarket. At the supermarket, all the greenhouse produce or Chilean import stuff looks normal and tastes fairly normal, but has some sort of waxy, supernatural quality like they have it just for show.

So what to eat? I suggest some stoic winter produce combined with lovingly preserved items such as sun-dried tomatoes, aged cheese, nuts, olives, or organic canned beans. Maybe some cooked grains?

Only a few more months and we will have made it through another winter. Hang in there, stay warm, and enjoy the hearty fare.

Stay tuned for this week's recipes:

Roasted Cauliflower and Kale Salad
Sun-dried Tomato Hummus and Pita Chips