THE VILLAGE VOICE

"To feel safe and warm on a cold wet night, all you really need is soup.” ~ Laurie Colwin ~ Sunflower _____________ SOUTHWESTERN CORN & CHEESE CHOWDER ~ Sarah Leah Chases's delicious spicy chowder to warm the palate on a chilly winter day ... (from a favorite cookbook - COLD-WEATHER COOKING) __________ 2 peeled and cubed extra-large sweet potatoes 6 cups chicken stock 1 (12-oz) bottle Mexican beer 2 tsp. ground cumin 1 bay leaf 4 oz. finely diced thick bacon 1 large chopped onion 2 cloves minced garlic 1 can (16-oz) creamed corn 1 can (4-oz) diced green chilies 2 tsp. best-quality chili powder cayenne pepper to taste 2 cups milk 1/2 cup heavy cream 1 lb. Monterey Jack cheese salt to taste 1/2 cup chopped fresh cilantro Place sweet potatoes, 3 cups of chicken broth, beer, cumin and bay leaf in medium saucepan. Bring to boil then simmer until potatoes are crisp-tender, 12-15 minutes. Discard bay leaf. Meanwhile cook bacon until crisp in large stockpot. Remove bacon and dr...

"Winter either bites with its teeth or lashes with its tail." ~Proverb ~ Ice Crystal Patterns _________ WINTER WALNUT PESTO ~ Delicious pesto for frigid weather ... you'll hardly miss the fresh basil ____ 3 cups fresh spinach leaves (stems removed) 2 cups fresh Italian parsley 3-4 cloves minced garlic 1 - 1 1/2 cups grated Parmesan cheese 1/2 - 3/4 cup cup extra-virgin olive olive 1/2 cup toasted walnuts 3 Tbsp. toasted pine nuts 1 tsp. coarse salt freshly ground black pepper to taste Puree all ingredients in blender or food processor until smooth. Add more olive oil as needed and process on and off until desired consistency. Serve over whole wheat penne pasta. Sprinkle with black olives and pass additional freshly grated Parmesan cheese.

"Leaves like rusty tin for the desolate mind that has seen the end—the barest glimmerings. Leaves aswirl with gullsmade wild by winter." - George Seferis ( On a Ray of Winter Light ) LINGUINE with CHARD, MUSHROOMS & PINE NUTS ~ Toast pine nuts in a small dry skillet over medium heat, stirring frequently until aromatic and light brown. If not a chard fan, substitute spinach. 1 lb. linguine or favorite pasta 4 Tbsp. extra virgin olive oil, divided 3 cloves minced garlic 1 large bunch (about 6 cups) chard, stems removed 1/2 lb. sliced mushrooms (white or baby bellas ) 1/4 cup toasted pine nuts 1/2 cup grated Parmesan cheese coarse salt & freshly cracked pepper Bring large pot of water to boil. Season heavily with salt (like the sea). Drop in pasta and cook according to package. Meanwhile, lightly cover bottom of skillet with about 2 Tbsp. olive oil. Cook garlic until golden but do not burn. Add mushrooms and cook until browned, about 5-8 minutes. Remove mushrooms. Ra...

"It glimmers on the forest tips And through the dewy foilage drips In little rivulets of light ." ~ Longfellow (The Golden Legend) GREAT SPIRIT MOON (Gichi-manidoo-giizis) ~ Ojibwe

"Every gardener knows that under the cloak of winter lies a miracle ... a seed waiting to sprout, a bulb opening to the light, a bud straining to unfurl. And the anticipation nurtures our dream." - Barbara Winkler ~ Quilled Daisy Mum _____ CABBAGE BISQUE "The underrated cabbage is transformed into a fresh, nutty and creamy bisque. Serve with a salad of field greens with cranberry mustard vinaigrette and crusty french bread." ~ adapted from The Northwoods Table ____ 1/2 lb. sweet butter 1/2 cup minced onion 1 lb. finely shredded cabbage (commercially prepared cabbage cole slaw mix works very well) 3 Tbsp. sweet butter 1/4 cup flour 2 quarts organic chicken stock (or vegetable stock) 2 cup heavy cream 1 tsp. nutmeg In a 4-quart stockpot, melt butter and saute onion and carrot for 3-5 minutes (do not allow to brown ). Add cabbage and mix thoroughly. Saute over low heat for 5 minutes In a 1-quart saucepan, melt 3 Tbsp. sweet butter. add 1/4 cup flour and whisk c...

~ Stone Garden Squirrel _____ Squirrel Appreciation Day When : Always January 21st "Squirrel Appreciation Day is an opportunity to enjoy and appreciate your tree climbing, nut gathering neighborhood squirrels. It's held in mid-winter when food sources are scarce for squirrels and other wildlife. Sure, squirrels spent all fall gathering and "squirreling " away food. But, their supplies may not be enough. And, the variety of food is limited. So, give them an extra special treat today to supplement their winter diets. Not everyone likes squirrels. While they are fun to watch skirting around the yard and trees, they are aggressive at bird feeders. Squirrels tip almost any bird feeder and spill the seeds in search of the particular seeds they want. In the fall, they attack pumpkins on front porches in search of the seeds inside. For gardeners they dig up and steal flower bulbs, and may eat some of the veggies in your garden. When you think about it, mid winter is the bes...

~ PRIMROSE (I Can't Live Without You) The Language of Flowers TYROLEAN BEEF TENDERLOIN ~ Perfect for a 'special' person on a 'special' day (adapted from Jan/Feb Bon Appetit 1973) __ 1 5 lb. filet of beef coarse salt & freshly ground pepper 2 cloves minced garlic 2 Tbsp. unsalted butter 1 large chopped onion 1 cup chopped mushrooms 1 chopped carrot 1/2 cup chopped celery Herbes de Provence (rosemary, marjoram, basil, crushed bay leaf, thyme and crushed lavender flowers)) 2 6 oz. packages sliced Swiss cheese, divided Preheat oven to 400-degrees. Trim all fat and sinew from beef. Slash filet lengthwise and open, butterfly style. Sprinkle meat on all sides with salt & pepper. Massage in garlic. Heat butter and saute onion, mushrooms, carrot and celery until lightly browned. Cool. Spoon mixture onto cut surface of meat and sprinkle with ' herbes de Provence'. Dice one package of Swiss cheese and sprinkle over vegetables. Fold butterflied meat...

SALMON & WILD RICE CHOWDER ~ Perfect fare for a blustery night (adapted from The Gunflint Lodge Cookbook ) 2 Tbsp. unsalted butter 1 finely chopped red onion 1 finely chopped (white part only) leek 1 tsp. minced garlic 1/2 cup diced celery 1 tsp. fresh thyme 2 Tbsp. flour 3 (8-oz) bottles clam juice 1/2 cup roasted tomatoes* 1 cup cooked wild rice 1/2 lb. chunks of bite-sized salmon 1 cup corn 1 cup heavy cream 2 Tbsp. chopped fresh basil (2 tsp. dried) salt & freshly cracked pepper to taste Melt butter in stockpot. Add onion , leek, garlic, celery and thyme. Cover and cook until vegetables are tender. Stir in flour. Simmer slowly for 3-4 minutes. Whisk in clam juice; cook until thickened. Add roasted tomatoes, cooked wild rice, salmon, corn, and cream, and basil. Simmer 5-10 minutes or until salmon is cooked. Season with salt & pepper to taste. (serves 6) Note : ROASTED TOMATOES: Slice Roma tomatoes lengthwise and brush halves with extra-virgin olive oil. Arrange cu...

" Winter must be cold for those with no warm memories." ~From the movie An Affair to Remember ~ Fond memories CHAMPAGNE CHICKEN with WILD MUSHROOMS ~ Good... good ...good ... thanks to 'memorable' old preserved 1987 recipe from Bon Appetit _______ 4 whole boned and halved chicken breasts 1 cup flour coarse salt & fresh ground black pepper 1/4 cup clarified butter 8 oz. wild mushrooms ( shiitake , oyster, or morels (if lucky) or mixture of baby bellas and domestic 3 Tbsp. minced shallots 3 Tbsp. Madeira 1/2 cup Champagne plus SPLASH 1/2 cup heavy cream 4 oz. (room temp) unsalted butter minced fresh thyme & additional fresh sprigs minced fresh rosemary Preheat oven to 425-degrees. Grease large baking dish with butter or Pam. Pound chicken between sheets of waxed paper until 1/2 thick. Season with salt & pepper. Dredge chicken in flour, shaking off excess. Heat clarified butter in large skillet. Over medium-high heat, saute chicken in batches (do not overcr...

MANHATTAN-STYLE SEAFOOD STEW ~ 'Tried & true' keeper recipe from Bon Appetit /Jan 1991 _____ 5 slices bacon, chopped 1 1 /2 large onions, chopped 5 large shallots or green onions, chopped 3 28-oz. cans Italian plum tomatoes, drained 3 8-oz. bottles clam juice 3/4 cup dry white wine 3 bay leaves 1/4 generous tsp. dried crushed red pepper 1 lb. peeled & quartered white rose potatoes *, sliced thin sea salt & fresh ground pepper to taste _ 24 clams (about 3 -1/2 lbs.) , well scrubbed 1/2 lb. sea scallops, halved crosswise 1/2 lb. uncooked medium shrimp, peeped, deveined (tails left intact) _ 30 thinly sliced fresh basil leaves 1 Tbsp. julienned lemon peel _ *Note: White Rose Potatoes are light tan, oval shaped, smooth thin-skinned potatoes with very small eyes. Cook bacon in heavy large pot over medium heat until fat renders, about 5 minutes. Add onions and shallots and saute until tender, about 8 minutes. Chop tomatoes in processor. Add to pot with clam juice, win...

~ Syringa vulgaris (purple lilac) New Hampshire State Flower ___________ FUDGE WALNUT TORTE with CARAMEL SAUCE ~ Delicious dessert compliments of Colby Hill Inn Henniker , New Hampshire ( Specialties of the House ) ______ 1 3/4 cups finely chopped walnuts (or pecans) 2/3 cup sugar 1/4 cup melted unsalted butter _ 2 cups heavy cream 16 oz. chopped good quality semisweet chocolate _ Caramel Sauce: 1 16 oz. box brown sugar 2 cups heavy cream 2 cups unsalted butter 2 tsp. vanilla extract _ Fresh whipped cream Combine walnuts, sugar and melted butter. Press into the bottom and sides of 10-inch tart pan with removable bottom. Bake in 350-degree oven for about 15 minutes or until lightly browned. Cool. In saucepan over medium heat, bring heavy cream to full boil. Remove pan from heat and stir in chocolate until completely melted. Pour into cooled crust and refrigerate until set. Caramel Sauce: In saucepan, combine brown sugar, heavy cream and butter. Bring to slow boil. Cook until all of ...

“One swallow does not make a spring, nor does one fine day." ~ Aristotle ~ Spring bouquet ( Gerbera daisy & tulips) _______ FRENCH BLUE CHEESE SPRING SOUP ~ A taste of spring in January (National Soup Month) __ 1 bunch carefully washed and chopped leeks (white part only) 1 chopped onion 1/2 cup chopped celery 1/4 cup unsalted butter 2 quarts organic chicken broth 6 cubed (well-scrubbed) cubed redskin potatoes 2 chopped carrots 1 bunch fresh trimmed asparagus, cut in 1-inch pieces with snapped tips reserved 1/3 cup Arborio rice 1/2 lb. fresh baby spinach leaves 1 cup half & half (or heavy cream) coarse salt & white pepper to taste 1/2 lb. crumbled mild blue cheese ( Bleu D'Auvergne ) Roquefort or a mild Stilton Melt butter in large stockpot. Saute leeks, onion and celery. Cook until vegetables are soft. Pour in chicken broth and bring to boil. Add potatoes, carrots, and rice. Cover and simmer 15 minutes. Remove lid and add asparagus stems. Cover and cook another...

"Nature has undoubtedly mastered the art of winter gardening and even the most experienced gardener can learn from the unrestrained beauty around them." ~ Vincent A. Simeone (Wonders of the Winter Landscape )

"Behold, all things have become new." ~ Corinthians ~ A new day ~ The evening of the day

"Soup of the evening, beautiful..." Lewis Carroll ~ 'Old Man Winter ____________ 'WINTER WHITE' CHEDDAR ALE SOUP with SOURDOUGH CROUTONS ~ Perfect fare for a frosty evening _________ 1/4 cup unsalted butter 2 medium leeks (white only) 2 minced cloves garlic 1 12-oz. bottle ale 4 cups organic chicken broth 1/2 cup flour 2 cups whole milk or half & half (or reduced fat) 8 oz. shredded sharp white cheddar 1/2 tsp. Hungarian paprika 1/2 tsp. dry mustard 1/4 - 1/2 tsp. white pepper 1/4 cup finely chopped green onions or fresh chives sourdough croutons Melt butter in stockpot. Add leeks and saute 4 minutes. Add garlic and cook for 1 minute. Stir in beer and bring to boil. Reduce heat and simmer 15-20 minutes or until leeks are tender. Place beer mixture and 1 cup broth in blender and blend until smooth. Return pureed mixture to pan. Stir in remaining chicken broth and bring to boil. Reduce heat and simmer 10 minutes. Combine flour and 1 cup milk or half & half...

" The New Year begins in a snow storm of white vows." ~ George William Curtis ~ 'Window Wonderland'