PrintSeasonally transitional cooking
Now that spring is just around the corner, I'm losing interest in cooking heavy winter dishes, but it's just alittle too early for spring peas & asparagus in WNY....what are you cooking during this transitional time of year?
btw...tonight for me it's Shepard's Pie...nice warm winter dish...huh? We just had a nice wintery ice storm here...today it's necessary! lol
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7 Comments:
Seafood gumbo here. It's spicy and you really have to use a summer veg (okra) but that veg is readily available frozen (and okra haters can leave it out).
Seafood is very spring-y for me, and it's usually on sale this time of year because of Lent observers. Rabbit is also sort of spring-ish, if morbidly so, but also very hearty and welcome in gumbo.
But of course it's a hearty, rich, rib-sticking bowl of deliciousness. I love it any day.
renzata at 7:33PM on 03/05/08
I've been making Indian food lately with some of the winter greens. I make my own paneer (Indian cheese) and sautee onions, fresh ginger, cumin seeds, fresh garlic and garham masala. Then I add any combination of beet greens, mustard greens, and chard with some yogurt and it makes a delicious winter/spring dish. Served with some curried lentils and basmati rice, we've been eating it about once a week for the last few weeks.
I've also been making some pasta salads with fresh local produce. Parsley and oregano from the garden, plus carrots, celery, radishes, sun dried tomatoes, olives or capers...some good nutty cheese...and a simple dressing...it makes a satisfying one-pot meal without being too heavy or hot.
FigswithBri at 7:51PM on 03/05/08
I'm finding myself over the stove with my sautee pan. Veal Marsala,simple sauteed chicken with a splash of lemon, all accompanied by mushrooms
done in a pan with butter and finished with balsamic. I know, BORING.
Change of seasons is tough in the market and the kitchen. Good luck to all!
donnie at 9:03PM on 03/05/08
Since I live in FL, it's not unusual for me to crave winter foods even when it's hot out. Let's face it, if I depended on the weather to dictate what I ate all the time, I'd pretty much live off the grill. I love grilling as much as the next person but sometimes crave food without lines on it.
I still do baked dishes (thank God for A/C) especially if we have a crowd. I'm doing more grain salads to go along with our protein choices.
It's got to be 700 in the shade for me to crave cold food.
chiff0nade at 5:08AM on 03/06/08
I've been doing a lot of broccoli, potato, carrot and cauliflower dishes along with small portions of braise meats. These ingredients lend themselves well to curries and stir-fries. As Spring appears I will start adding or substituting newly sprouted signs of the growing season.
czken at 7:06AM on 03/06/08
I'm on a soup and sandwich kick. I made roasted butternut squash soup and a sweet potato corn bisque. I love them both with an old fashioned grilled cheese sandwich. I'm also doing mac and cheese and fried chicken. I no longer have a craving for chili, although it's still in the 20s here in Chicago.
Each weekend it has gotten above 40, I've tried to make some type of lemon baked good. I didn't do it intentionally, I just had cravings.
http://nujoikitchendiary.blogspot.com/
NuJoi at 1:12PM on 03/06/08
Finnan haddie! Light, creamy, smoky, transitional.
BaHa at 2:17PM on 03/06/08