Dreaming of Cold Weather Cooking

We're in that weird weather time where the days are too warm to think about long days spent in the kitchen warmed by the oven, but the evenings have a chill that begs for something more robust and comforting than the BLT of just a couple weeks ago.

It's no secret among those who know me that I love fall and the promise of cold weather, as well as the actual cold weather. One of the things I like best about fall is the change in cooking. Yesterday I picked up one of my favorite fall vegetables: Red Kuri Squash. If you haven't had the opportunity to try this squash and you like squash, especially butternut, I highly recommend Red Kuri.

But I have also started to think about, among other things, Mario Batali's Wild Boar Ragu with Tagliatelle, braised short ribs, sweet potato souffle, jars and jars of homemade apple sauce and apple butter, fresh pumpkin pie, and of course our Thanksgiving menu. It's never too early to start planning.

Finishing the dissertation has opened up quite a chunk of time and this fall I plan on using a good bit of the time trying new recipes, canning, and planning our holiday cookies and gifts. I've been dying to make veal stock and to try a beef cheek recipe or two. And since I missed the cookies and baking last Christmas I plan to completely make up for it this year, including building an amazing gingerbread house with little j. Stay tuned for photos and bring on the cold weather!

Sometimes Simplicity is Best

I have been wanting to make scallops at home for some time and I've had my eye on a recipe for Sea Scallops with Corn Coulis and Tomatoes, however I am remembering that when you work until 5 p.m. and you want to have dinner on the table by 6:30 gourmet meals are not always an option. Even though the recipe isn't that difficult, I like to take my time when making a new recipe.

Regardless, I was really craving scallops so I stopped by the store on the way home and bought six beautiful sea scallops. I already had risotto, cauliflower and asparagus at home, so I thought it would all make for a fresh and easy meal.

I started with the risotto and prepped the asparagus for roasting, while sous chef Big J did the same with the cauliflower.

When the risotto, cauliflower and asparagus were nearly finished I patted the scallops dry, sprinkled both sides with salt and pepper and seared them on each side then lowered the heat to let them finish cooking.

Big J opened one of our "nice" bottles of wine -- a Cline Mouvedre -- and we sat down to a fresh and easy fall dinner.

I Did Not Cook This Dinner

I've been craving something spicy lately, something like hot wing spicy, not Mexican food spicy. And then this afternoon I had the great idea for Big J to go to one of our local barbecue places and pick up some pulled pork. He readily agreed because seriously no once can say no to pulled pork from Belmont BBQ.

I told him to be sure to get the Carolina Sauce.

I didn't learn to appreciate really good 'cue until we moved to Virginia, which is, apparently, the South. And one thing that I love with pulled pork is the deceptively simple vinegary and spicy Carolina sauce. It's not thick like sauce you would generally find, and it has a slight sweetness at the front that tempers the vinegar, but there is a spicy kick at the end that makes you want more.

And of course topping the pulled pork sandwich with coleslaw is an absolute must.

Here's my recipe:

Carolina Barbecue Sauce

1 cup white vinegar
1 cup cider vinegar
1 tablespoon brown sugar
1 teaspoon crushed red pepper flakes
1 tablespoon hot pepper sauce
Kosher salt and ground black pepper to taste

Mix all ingredients in a jar and shake until mixed well. Pour over pulled pork.

Mid-September and Way Too Hot for Cooking

I thought that we had survived summer without a major hot spell. Apparently the weather was just waiting until we were ready for fall to give us two days of high temperatures and oppressive humidity (the heat index was 105 today...not good). In planning our weekly meals I considered a roast chicken, but I just didn't want to have the oven on that long. Then I remembered the amazing (and I am not exaggerating in the least) tomatoes that Big J's co-worker brought over from the valley.

So what could be more perfect on a sweltering day than BLTs? Not much. Think lightly toasted whole wheat bread, Hellman's Mayonnaise (I'm just now remembering to call it that instead of Best Foods), crisp iceberg lettuce, Neiman's Ranch Applewood Smoked Bacon, and tomatoes so deep red and juicy that your place looks like a tomato lake before you finish your sandwich.

I rounded out the meal with a fresh romaine salad with scallions and blue cheese dressed with a lemon and shallot vinaigrette. Big J had an IPA and I enjoyed a wheat beer from our local brewery, Star Hill, little j stuck with milk.

Our evening ended with each of us teaching a short lesson: Big J taught little j and I why the wind blows; little j demonstrated her newfound understanding of cycles complete with a diagram; and I drew an illustration of how to make hard boiled eggs. Dinner theatre!

Healthy and Inspired

Last night I wasn't quite sure what I wanted to do for dinner. little j wanted eggs, I wanted wild rice. I needed a vegetable. I was thinking about the Spinach Rice Gratin I made a while back, but I didn't want to turn on the oven, so as I was skimming through other recipes over at 101 Cookbooks, I came across Heidi's Poached Eggs Over Rice -- inspired! I had some leftover wild rice that I mixed with dried cranberries and ate for lunch...yummy!

Using my tried and true method of digging around in the refrigerator and pantry, here's my version:

Wild Rice with Spinach, Mushrooms, Avocado, and Poached Egg

1 tablespoon olive oil
1 shallot, minced
12 (or so) mushrooms, stemmed and sliced
2 cups steamed spinach
2 cups cooked wild rice
2 poached eggs
1 avocado sliced thin

Heat saute pan with olive oil over medium heat. Add minced shallot and saute until softened and beginning to brown, about 5 minutes. Add mushrooms and saute 5 - 7 minutes, until mushrooms are just beginning to give up their juices. Add spinach and wild rice, mix and heat until warmed through.

Meanwhile, poach 2 eggs to desired consistency.

Divide the rice, mushroom, and spinach mixture between two bowls, top each with an egg and sliced avocado.

Serves 2.