Winter in the interior - Highlights

Even with 6-weeks of winter weather left to endure Spring is at least is starting to feel like a possibility: The light has returned and the temperatures are bearable with multiple layers and the promise of a hot beverage. With the turn, I have started to realize why people choose to live here. Honestly, in December and January I wondered. The dark and the cold scream almost complete inhospitably.

As unwelcoming as the weather is there is still plenty of activity throughout the winter. If your jacket and boots are thick enough. Given my growing girth we have been very conservative in our participation. We passed on skijoring, downhill skiing and even cross-country skiing this year. Opting for the indoor activities or those that allow for a surer-footing and a quicker return to the car.

Getting "Outside"

Its widely accepted in Alaska that you have to go "outside" at some point during the winter to keep your sanity. Prior to living here, I never would have described myself as a sun person. Now I know I like the sun, I like it a lot. Its not the cold that has bothered me as much as the monotony of grey days this winter. In late December after returning from the "outside" we went weeks without really seeing the sun. It was hidden behind over-cast skies. Let me tell you it starts to affect your sanity. The days blend together and your PJ's call your name all the time. Its true what they say, you are wise to get out at some point during the winter. I am so glad we did.

In conjunction with the annual AGU conference in San Francisco we planned a whirlwind trip through the Bay Area seeing friends and family along the way before continuing on to Maui for "Babymoon".   Stopping along the way in Seattle for a long lay-over and "date" with my Dad and his partner Renee to the Museum of Glass.

Eve of New Year's Eve

How will you celebrate the arrival of not only a New Year but also a new decade?
I am still working out my exact plans but I found lots of helpful suggestion on the internet!


At

I found a great collection of recipes "Eat Yourself Lucky: Good Luck Foods for New Year's Day"

As a child I was forced to eat "Hoppin' John", I turned up my nose and squinted my face at every bite. Last year I realized it isn't actually that bad. I cannot say that it is that good either but definitely not worth any amount of fuss for just a bite or two to secure good luck in the New Year.

This article also include a paragraph at end about foods to avoid. Lobster, chicken - Who knew?

Snopes can be counted on for other New Year's Day traditions to uphold.

and
is also full of simple instructions on how to ring in the New Year with gusto.

Personally,
I think you should spend the first day of the New Year in the fashion you would like to spend the upcoming year. For me that means:
- In a clean house, everything picked up and put away. If you're really on track, all the laundry done
- With the person I love the most (and others too)
- Starting on the perpetual New Year's Resolutions to eat better and exercise my body and brain more

Oh, and I also like this article about how to make your New Year's Resolutions Stick

Butternut Squash and Pork Tagine

In some countries this dish is made in a fancy dish with the same name, tagine. I use a skillet with high sides, with excellent results.

Start with:
Olive oil, enough to lightly coat pan (not more than a tablespoon or so)
2 pork ribs (the big ones), ~3/4#
Using a large skillet with tall sides, coat with olive oil, heat over medium high. Brown the pork ribs on both sides, 4-5 minutes per side. Remove pork ribs from pan, let stand. Cube pork, the pork will be pink inside and not safe to eat yet.

Turn heat to medium, add to pan:
1 large onion - thinly sliced
4 - 5 garlic cloves - smashed
1 - 2 inch chunk of ginger - peeled,minced
Stir to coat with oil and drippings, allow to cook until starting to brown and onion turns translucent, 5 - 7 minutes.

Add:
1/2 large butternut squash - peeled and diced into small cubes
apple - peeled diced
Stir to evenly distribute onions and aromatics throughout.

Add:
cumin - 1 tablespoon
coriander - 1 - 2 tablespoons
turmeric - 1 tablespoon
Stir and allow heat to enliven spices, cook ~2 minutes
Add:
1 1/2 cups cup of weak chicken broth
Add cubed pork and any drippings back into pan. Cover, adjust heat to simmer. allow to cook 15 - 20 minutes until squash is tender and pork is no longer tender.

Remove lid, add:
raisins - 1/4 cup - 1/3 cup
almonds - 1/4 cup
cilantro - 1/4 big bunch roughly chopped
Allow sauce to reduce ~5 minutes over heat high enough steady bubble. Using wooden spoon, smash butternut squash to aide in thickening. Tagine should be thick, more like stew than anything else.

Serve with couscous, quinoa, or naan to soak up the yummy goodness.

Serving: 4
Time: ~45 minutes

Mushroom Risotto

Using this recipe from Simply Recipes. I made a g-r-e-a-t risotto.

It was delicious. No surprise, I made a few changes: I used more mushrooms browning and cooking some of them with the rice; I substituted sherry for the cognac and I used less butter, olive oil and cream than the recipe called for. It did not matter it was still fabulous.


A note about the mushrooms I used: I used plain white mushrooms and crimini's to brown and and cook with the rice; I used more exotic mushrooms in the cream mixture. I was afraid of cooking with more exotic mushrooms for a long time. I thought they would be over-powering and domineering in my dishes. I was wrong: They are really wonderful additions bringing mild, earthy flavors and subtle textures. The price of exotic mushrooms can also be intimidating . I usually buy some white button mushrooms to bulk up my purchase with out bulking up my receipt. And don't worry about the names, just experiment with a few that appeal to you.


Thank-you Monterey Market for the selection. If you live in the East Bay just stop shopping for produce any where else and GO TO Monterey Market. It is the best.

An amazing way to start the New Year

Pumpkin, Sage Ravioli

This one my my favorite things I have made recently.
I absolutely LOVE it.

Roast at 350 F, for 35 - 45 minutes:2 small sugar pie pumpkins (You could also use butternut squash), halved, cut side down.

Remove from oven, and allow to cool enough to handle. Scoop the flesh into a large bowl, discard the skins. Mound the flesh, create a well in the center. Allow to drain and cool. Meanwhile,

In a small skillet over medium-low heat melt,
2 tablespoons of butter
Add,
1 tablespoon of ground sage
1 tablespoon of brown sugar
Sprinkling of cinnamon and nutmeg
Allow to brown, remove from heat.

Any accumulated liquid in your pumpkin mound should be blotted away with a paper towel. Add the contents of your skillet and
3-4 oz of soft goat cheese (Chevre) (About 1/2 of a large log)
Combine/mash well with a fork.

Use:
Won-ton wrappers
Mound about 1 teaspoon of the pumpkin mixture in the middle, fold on the diagonal (So, you get a triangle) and seal the edges by "gluing" with water. Set to the side, while you finish a bunch.

Bring a large pot of salted water to an almost boil. Boil ravioli in batches (You don't want them crowding each other) for 4-5 minutes and remove with a slotted spoon. Hold in a warm oven, till you're done.
Yields: 3-4 serving
Accompaniments: I ate them with a bit more sage butter (melted butter with sage). I also think a basic cream sauce would work well.
I also want to experiment with using the filling inside a basic crepe recipe. Frankly, I wasn't totally satisfied with the wonton skins (too thin and flimsy) but loved the overall flavors of the dish.

Rosemary, Butternut Squash Risotto

Rosemary and Butternut Squash Risotto

4 cups of dilute broth, warm (I use Better than Bouillon and the microwave)

2 tablespoons olive oil
1 shallot, chopped
1 cup arborio rice
1/2 medium butternut squash, peeled, seeded, and cut into 1/2 inch cubes

In a large heavy, bottomed saucepan over medium-high, heat the olive oil. Add the shallot, saute for 3-4 minutes, stirring occasionally until the shallot begins to turn golden brown. Add the rice, stir until well coated with shallot and oil. Add the squash and a splash of broth, cover and allow the cook for 4-5 minutes (to give the squash a head start).

Lower the heat and begin to add the broth, 1/2 cup or so at a time. Stir often and allow the rice to almost completely absorb the broth before adding more broth. Continue stirring and adding until the all the stock is absorbed and the rice is tender, about 30 minutes. You'll have thick, creamy pan full of rice and gravy-like stock.

Remove from heat and stir in:
1 tablespoon of butter
2 tablespoons of Parmesan cheese, grated
1 - 2 tablespoons of fresh rosemary, finely chopped (Use caution rosemary can be very strong, you can always add more but its impossible to get it out)

1/4 cup crumbled Gorgonzola
1/4 toasted chopped pecans

Place in large shallow bowls and top with Gorgonzola and pecans.

Yields: 4 generous servings
Time: 45 minutes - 1 hour

Possible accompaniments: Spinach salad with cranberries or pears

I served it this week tri-tip and wilted spinach.

Jambalaya

Sausage, Shrimp and Chicken Jambalaya

Olive oil
2 - boneless, skinless chicken breasts
1 lb - Andouille sausage, cut into 1/4" rounds
1 onion, chopped/diced whatever
1 red bell pepper chopped/diced/whatever
2 ribs of celery chopped/diced/whatever
4 cloves of garlic, crushed
Tony's Creole seasoning or other Cajun style seasoning
Salt, pepper, cayenne pepper
1 1/2 cups of uncooked rice
6 cups of dilute chicken broth (1/2 strength Better than Bouillon)
Worcestershire sauce
Hot pepper sauce (like Tabasco)
1 lb (less is fine) ;large, whole deveined, shelled shrimp

Very lightly coat a stock pot with oil, over medium-high heat, lightly brown sausage on all sides, 5 - 7 minutes. Remove from pan, retain drippings and add whole chicken breasts to pot. Season with salt, pepper and brown on both sides, 8 - 10 minutes. The chicken does not need to be thoroughly cooked, but pretty close, it should only be slightly pink in the center. Remove from pan, let stand 5 minutes and cut into bite-size pieces. Retain with sausage.

Add a small amount (less than a tablespoon) of olive oil to pot. Over medium heat saute until translucent onions and garlic, about 5 minutes. Add celery, bell pepper, continue cooking, 5 minutes. Season to taste with the Tony's (Be careful: It is both spicy and salty). Add the broth and the retained sausage and chicken, cover and bring to boil. Drizzle in the Worcestershire and Tabasco, to taste. Add the rice and reduce heat to simmer. Simmer about 20 minutes, covered if you're happy with the "stuff" to liquid ratio. Uncovered it you want less liquid. Just prior to serving stir in shrimp and allow to cook, no more than 4 minutes.

Time: 45 minutes - 1 hour

Yield: 6 - 8 servings

Lemon Curd

From 1 or 2 Photos

In a medium size, heavy-bottomed sauce pan over low-heat, whisk together 3/4 cup of lemon juice (I used wonderfully flavorful Meyer lemons), 1 tablespoon of lemon zest, 3/4 cup of sugar and 3 eggs. Cut 1 stick of unsalted butter into small bits and add. Cook stirring very regularly until quite thick like pudding, about 10 - 12 minutes. Resist the urge to raise the heat past medium, you do not want cooked egg in the finished product.

I have double this recipe on more than one occasion, substituting some of the juice for orange juice, the same with the zest.

You can use the curd to sweeten yogurt, as a decadent treat on toast, in a layer cake or with just a spoon.

Time: not more than a half-hour

Yields: 1 2/3 cup of curd

From this recipe at Epicurious.

Apricot-Masala Toasted Walnuts

- Prepare a baking sheet by covering in parchment paper, or lightly in cooking spray.

- Heat a large nonstick skillet over medium-high heat, add 1 teaspoon of canola oil. Add 2 cups of walnut pieces, stir to coat with oil. Cook 4-6 minutes, until nuts begin to toast, stirring continuously. Heat 3 spoonfuls of honey (I used apricot honey) for approximately 15-30 seconds in microwave, till runny. Sprinkle nuts with Gram-Masala spice powder and salt (approximately a teaspoon of each), stir again. Add honey to pan stir, evenly coating nuts.

- Quickly transfer to baking sheet, spreading in a single layer.

Adapted from Cooking Light, December 2006 (Glazed Honey Walnuts)


Time: 15 minutes

Yields: 8 1/4 cup servings

Holiday Spirit

Candlegrove

This website posts a daily tip for celebrating the holiday season in a non-traditinal ways.

I look forward to its apperance shortly after Thanksgiving every year.

Creamy Curried Acorn Squash Soup

Heat oven to 400 F.
- Cut 2 acorn squash lengthwise, remove seeds and pulp (retain seeds for roasting, if you wish), brush with butter or olive oil, place face down inside baking dish. Roast for 45 minutes, brushing again with butter/olive oil after 30 minutes if so inclined.
- Chop 1 large onion, crush 4 garlic cloves add to large soup pot and saute in butter/olive oil (approx 1 tablespoon) over medium heat until translucent and beginning to turn golden brown.
- Add 1-2 teaspoons of curry powder and 1-2 teaspoons of gram masala spice. If onions and spice are sticking to pan, de-glaze with 1-2 tablespoons of water or broth.
- Add 1 box of lower sodium chicken broth, cover pan an turn to low.
- Once squash is done, allow to cool (10-15 minutes) to allow handling. Scoop flesh from squash, either placing directly into soup pot or passing through food mill. Stir squash into broth. Transfer soup to a large bowl.
- Puree soup in batches (either in blender or food processor) and return to soup pot.
- Add 1/4 cup of milk, half and half or whipping cream
Heat on medium-low (do not allow to boil) till hot. Taste, adding salt, cheyenne pepper or additional curry seasonings to taste.

Time: 1 - 1.5 hours (some unattended)
Yields: 4-6 servings

Accompanied by a simple salad of mixed garden greens with grapefruit section, drizzled with olive oil and garlic bread.