Last Chance for Cozy

We've turned the corner, so to speak. Winter in Northern Virginia is basically over, and there are signs of spring everywhere. Looking back on the last few months, I feel like my least favorite season was just a blip in the year; a little bit of cold, a little bit of snow, and a little bit of ice. But absolutely nothing compared to the winters I'm used to back in Western New York. Frances and I kept up with our regular walks, I continued to jog outdoors, and my heating bill never reached the amount I'm used to paying. If this is winter in Virginia, I'll take it!

That being said, I know I'll miss those cozy, winter days when there's nothing on the agenda except a little bit of lounging, reading, movie watching, cooking and eating. Knowing those days are soon to be over, I decided to really take the 'cozy' up a notch on Sunday. With an armful of groceries and a little dog, I headed over to my friend Mason's for the better part of the day. Making the most of it, I opted to cook something completely new to my repertoire: beef short ribs. Not the simplest recipe, but definitely worth the effort. A lot of prep work was involved, then a 3 hour break in the action, during which the short ribs braised in the oven and I watched a movie I'd been wanting to see.
When it all came together in the end, it was nothing short of perfection. A fireside table set for two, candlelight and wine, Frances laying at our feet. Mason and I agreed it was one of the most delicious meals we've shared together, which is saying a lot! Not only did the flavors blend together splendidly, but we knew this would probably be the last of this kind of night in a long time. So we hunkered down, made the most of it, and were as cozy as could be. And now, I say, bring on the warm weather!

Comfort Food

Look at what I got for Christmas! My very own dutch oven, an enviable beauty! I have been wanting this very one for some time now, and am so pleased to finally have it to call my own.
This weekend was the perfect time to break it in: with temps in the teens, I had nothing but cravings for warm, hearty fare. Wanting to try a new tomato sauce recipe, I gathered together the ingredients and spent Sunday afternoon watching football and watching the sauce simmer on the stove. The dutch oven is perfect for sauce making, and now I have a whole pot full.
I even made meatballs for the first time! I taste tested the sauce last night, and think it's good enough for company tonight. On the menu? Salad, spaghetti with meatballs and garlic bread. The perfect antidote to a cold, January night.

Cozy Sunday

Now that the holidays are over, and Frances is back in Virginia, I've been wanting and needing to enjoy some wintertime coziness. And that's just what we did this past Sunday, after a pleasant walk in the park with my friend, Mason. Taking a cue from some of my favorite bloggers, I settled into Sunday afternoon by starting the process of Martha Stewart's Chicken Chili. While I worked on dinner, Mason built a fire in his fireplace. Frances curled up on the couch. The football playoffs were on the TV.
The chili simmered and the aroma filled the house. The cornbread was baked. Inevitably, I joined Frances on the couch. Time slowed down and there was nothing to think about except the warmth from the fire, the puppy snuggled up next to me, and the soon-to-be enjoyed comforting meal. It was the perfect antidote to post-holiday doldrums and my craving for some coziness. When it was finally time, Mason and I set our plates on the coffee table, and couldn't resist eating our chili directly in front of the fire. It was the perfect way to spend a January Sunday in Virginia: cozy, warm and with good company.

Jam Session

I canned raspberry jam! Nine little jars of perfection, all done with the help of a great teacher.

My friend Joan taught me how to put all those raspberries to good use and now my pantry is stocked for the winter. I am hooked! And psyched! And can't wait to do more!

Delivered Hot

I'm a big fan of pizza, and have my fair share of favorite places to order from, (here if I want white pizza, here if I'm in the mood for red sauce, and here if I'm out with friends). Not surprising, since there are nine pizza joints all within a two-mile radius of my house. Really. We like our pizza here in Rochester. Lately, however, I've become a big fan of homemade pizza, and try to make it at least once a week. It started when I discovered that naan bread makes a superb crust, especially when cooked on the grill. I don't have to fuss around with making my own crust, it's already thin, just the way I like it, and the perfect size for a personal pizza.

It's fun to experiment with different toppings and flavors. This sausage, red onion, and wild mushroom pizza had some nice spice, which counteracted well with the earthy mushrooms.

I've found that it's really easy to make pizza a healthy meal, and also an excellent way to use up some leftover vegetables, as was the case with this asparagus, fingerling potato, and goat cheese pizza.

I prefer to cook my pizza right on the grill rack in order to ensure a crispy crust. This artichoke, goat cheese and chicken pizza was oozing with cheese -- just the way I like it!

The best way to enjoy pizza, however, is al fresco with a bottle of wine and good company.

Spinach Feta Pizza from The Vegetarian Grill, by Andrea Chesman

1 pizza crust

1 pound spinach, tough stems trimmed

2 tablespoons extra-virgin olive oil

2 tablespoons minced garlic

1/2 cup freshly grated Parmesan cheese

8 ounces feta cheese, crumbled

1/2 Vidalia or other sweet onion, thinly sliced

1. Prepare a medium-hot fire in the grill.

2. Steam the spinach until just wilted, about 3 minutes. Drain well. Taking a handful of spinach at a time, squeeze out as much water as possible. Coarsely chop.

3. Brush the top side of the pizza with olive oil, then flip over. Brush the other side with olive oil and scatter 1 tablespoon of the garlic over the crust. Sprinkle with the Parmesan and top with the spinach, feta, and onion. Place the pizza on a lightly oiled grill rack and grill for 5 to 8 minutes, checking the crust after 5 minutes.

4. Slice the pizza and serve warm.

Bon Appétit

On a trip to the store, my mom bought me the latest issue of Bon Appétit magazine, so I thought it only fitting that I make one of the recipes for us to try.

And with a cover photo as enticing as that, I decided to try the cover recipe. No substitutions except light cream instead of heavy cream. My dad thought it could have been creamier, so maybe the switch wasn't a good idea. Or perhaps I just should have added more cream. Either way, it was an excellent way to use the early spring vegetables that are just starting to show up at the market. Other recipes that I've had luck with lately are this, and this one, too. Do you see a pattern? Creamy goodness... tasty peas and asparagus... Italian meats.

I am filled with excitement, knowing that the growing season is finally beginning. Although we have a shorter growing season in Western New York, it is always bountiful, and fresh, and delicious. My kitchen is going to be a busy place, so keep those recipes coming.

Girls' Night

I have the perfect cure for the mid-week doldrums: whip up a yummy dinner, invite a friend over, add a bottle of wine, and "Voila!" An otherwise humdrum Wednesday evening turns into Girls' Night, celebrated in my house every week since last summer. Usually it's an opportunity to experiment with a new recipe, but last night's menu included an oldie, but goodie.

Roasted Vegetable and Ricotta Pizza

olive oil, for baking sheet and drizzling

flour, for dusting surface

1 pound store-bought pizza dough

8 ounces part-skim mozzarella cheese, grated (about 2 cups)

6 cups roasted vegetables*

1 cup part-skim ricotta cheese

1 tablespoon fresh rosemary leaves

coarse salt and ground pepper

1. Preheat oven to 475 degrees. Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup.

2. On a lightly floured surface, roll and stretch dough into a 12-by-16 inch oval (or as large as will fit on baking sheet); transfer to sheet. Or, if you're like me, just buy a pre-made crust.

3. Sprinkle dough with half the mozzarella. Scatter vegetables on top, and dollop with ricotta; sprinkle with remaining mozzarella and rosemary. Drizzle with olive oil; season with salt and pepper. Bake until bubbling and golden, 20 to 25 minutes.

*Roasted Vegetables

1 pound butternut squash peeled, seeded and cut into 1-inch pieces

1 pound red new potatoes, well-scrubbed and quartered

1 medium red onion, peeled and quartered

1/2 pound carrots, halved lengthwise, if thick, and cut into 1-inch lengths

2 to 3 garlic cloves, peeled and smashed

1 1/2 tablespoons olive oil

coarse salt and ground pepper

1. Preheat oven to 450 degrees. Spread rimmed baking sheet with vegetables and garlic, toss with oil, 1 teaspoon coarse salt, and 1/8 teaspoon pepper.

2. Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them halfway through.

Pretty delicious, and probably the last time I'll make this particular pizza for awhile, what with winter finally winding down and all.

Which made it all the more enjoyable.

Even Frances seemed pretty content to hang with the girls.

Butternut Squash Frenzy

I love the taste of butternut squash, but am admittedly so lazy when it comes to the actual peeling and cutting. The skin is so tough, and I get this grainy film on my hands while I'm working with it. Why is that? Does it happen to anyone else? I'm the reason Wegmans sells peeled and chopped squash all ready to go.

Anyway, a few weeks back I bought three lovely butternut squashes at the public market, with the best of intentions to make tasty dishes incorporating this seasonal treat.

And just this weekend I finally got around to slicing and dicing one of these lovelies. It felt like a huge accomplishment! Really. I couldn't let that one squash go to waste, so I made two delicious meals.

Last night's dinner was a recipe I've been wanting to try since I started seeing butternut squash for sale at the market, and it did not disappoint. I love love love gnocchi and am always looking for a new way to prepare it. I changed the original recipe a bit: substituted rosemary for the thyme, left out the chives, and used plain gnocchi instead of herb gnocchi. The house filled with savory aromas as the sage and squash sauteed, and the end product had a buttery, nutty flavor with hints of rosemary and sage.

Tonight's meal was an easy choice: I already had all the ingredients on hand. I've never had authentic risotto made by an Italian, so I'm not entirely sure I make mine with the right consistency. But it works for me, so I guess that's what matters. Without the blue cheese, this risotto would have been lacking some flavor, so the blue cheese at the end is a great addition

In light of Thanksgiving this week, I'm going to stop the squash frenzy and get ready for turkey with all the trimmings. One more day of work, then a 5-day cooking / baking / eating / shopping / seeing friends / spending time with family holiday. I could get used to this!

Progress

Early morning jog? Check. Lawn all raked and flower beds cleaned out? Check.

Long walk with Frances? Check. Delicious dinner prepared with ingredients from here? Check.

Thank you, Sunday. You were much better to me this week.