It’s a rainy almost Spring day that feels chilly and calls for a warming stew. I tried (probably too hard) to push myself and do a dark photograph. I went through my props and pulled all of my black and gray plates and bowls. Organizing feels good. This stew can be wrapped in a tortilla,…
Minestrone
This is the time of year I freeze a whole lot of minestrone for the winter months. I leave the pasta out, to keep it from becoming mushy upon defrosting and heating. That allows me to change it up at whim into a Moroccan, Mexican, or Indian stew or soup. This is what I traditionally…
Butternut Squash Soup with Spices and Dukkah
What happened to Spring? Another dreary day and chilly, only in the fifties (I wrote this 2 weeks ago – hey, life gets in the way! – and now we’ve had day after day close to 90 degrees). This recipe will seem out of season but with peas and new potatoes far off in the…
Roasting Vegetables
Clockwise from top left: Shallots, red bell pepper, fennel, sweet potato, butterball potato, Brussels sprouts, butternut squash, carrots, blue sweet potato, rutabaga. Roasted vegetables are the umami of the plant world. Their depth of flavor is without compare. The browning (maillard effect) is how you develop the umami, caramelizing the natural sugars in the vegetables….