Winter

pomegranates.jpgMy appreciation of certain foods is only enhanced by the symbolism associated with them. As an example, in Italy it's a tradition to eat lentils on new years day. The individual lentils are supposed to represent the coins that will come to you in the new year. Ever since I heard that, the thought of a big sausage and lentil stew on new years day seems like just the right thing. Jewish new years or Rosh Hashanah has its own traditional foods. I grew up eating apples dipped in honey to represent the sweetness of the new year, but I just learned that another traditional food for the Jewish new year is the pomegranate. Moroccan Jews say that the seeds of the pomegranate represent the good deeds or mitzvah that will occur in the new year and I have to say I think that the two-fold symbolism is as sweet as an apple dipped in honey.

Pomegranates like figs, feature prominently in Greek mythology, as well as the bible. They have long been a symbol of fertility in many cultures. Have you ever noticed how often they show up in religious paintings? Christians have so many different interpretations of the pomegranate it's tough to keep track.

 

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ducksalad.jpgIf you don’t think salad is a hearty enough meal for the dead of winter, this one will certainly change your mind… With a warm duck breast sliced atop a flavor packed mix of greens, vegetables, nuts and cheese, it’s a dish that’s rich and satisfying but also pretty skinny.

I only recently stumbled upon this fabulous combination of flavors at The Waterfront Restaurant in our favorite home away from home, Camden, Maine. It was Christmastime and there was a fresh blanket of snow on the ground…but the sun was bright, the sky a vivid blue and the outside temperature was an almost balmy 34 degrees. Somehow, I didn’t feel like a cold seafood salad but didn’t really want a hot chowder either.

I ended up ordering this dish instead and, by the time lunch was finished–and everyone at the table had sampled my plate–we all decided that this warm salad would be perfect any time of year.

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24carrotsoupThis is a delicious fall/winter soup that makes a perfect first course at Thanksgiving. It’s packed with carrot flavor that’s enhanced by a double dose of ginger.

Cook’s Illustrated suggested adding fresh carrot juice to enhance the flavor of the soup which really appealed to me. I’ve been using my Hurom Slow Juicer to create all types of fresh, nutritious vegetable and fruit juices, so making fresh carrot juice is quick and easy.

If you don’t have a juicer, bottled carrot juice will also work just fine.

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quinoabreadQuinoa, an ancient South American grain, has multiple uses like breakfast cereal, a side dish, and even a quick bread. The best thing about Quinoa is its nutritional value: it is high in protein and fiber; it is perfect for those who maintain a gluten-free diet. This bread recipe uses gluten-free flour, making it suitable and highly enjoyable for this special diet. You can use any pre-mixed gluten-free flour like I did, or make your own mix. It should contain a few different flours like garbanzo, rice, or quinoa flour and starches like potato or tapioca.

Since banana bread is one of my favorite breads and also a favorite for many, I think this recipe is highly appealing to everyone and not just those on gluten-free diets. I mix in dried cranberries for a little tartness. You can add any dried fruits or nuts such as raisins, cherries, walnuts, or pecans. For a sweetener, I like to add a little honey, which lends a floral scent, and sugar rounds out the sweetness. Enjoy for breakfast with coffee or with an afternoon cup of tea.

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ImageAt most supermarkets, shiitakes aren't cheap so they have to be used sparingly. But at Asian markets, they're inexpensive. $3.99/pound at Mitsuwa in Santa Monica and $2.69/pound at SF Supermarket in Little Saigon. At those prices, it's reasonable to buy several pounds.

In general, shiitakes come in two forms: the slender stemmed variety and the ones which are fatter, with thicker stems and caps. Mitsuwa and SF Supermarket sell the fatter variety, which have a meater flavor.

With so many on hand, they can be used liberally in pastas and soups, grilled, and sautéed with garlic and shallots.

But how to store the ones not eaten those first couple of days?

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