There are plenty of good reasons to love winter eating. Every season has its particular pleasures and what appeals and tastes best varies with the weather, activities particular to the time of year, and winter–whatever challenges the season may present in terms of work and play–is rich in favorites too. What I tend to love in winter is mostly the kind of food and drink that spells comfort in colder weather: roasted, fried, grilled, hearty, spicy and/or deep flavored comfort is particularly welcome at my table.
Roasted squash stuffed with artichokes and sage is complemented by roasted beetroot and rosemary. They can all go in the oven at the same time, too, with just a little supervision!
Shredded slow-cooked or roasted meats like spicy chicken or [pork] carnitas are filling and satisfying. If there were roasted vegetables yesterday, a mash or puree of them can make a lovely accompaniment to today’s entree. Simple, silky carrot puree with lemon juice and butter, for example, works in companionable comfort with the coarser mash of guacamole–the latter, easily made on the fly when I keep some mashed avocado handy.
A moist and tender pork roast, with a half avocado, some pan-fried green beans and red capiscum slivers, and potatoes roasted in the oven with butter, salt and pepper, smoked paprika, mustard seeds, and crushed cheddar cheese puff crumbs, makes a grand and gratifying meal.
A good curry (at our house, nearly always nothing more than good coconut milk spiced with homemade sweet curry masala*) is a great way to combine any sort of roasted, grilled or sauteed vegetables, with or without seafood or meat. A couple of pieces of grilled citrus for drizzling into the curry to taste, adds a nice bright note that can bring a dash of sunshine to the winter, too.
KINCURRY
A curry masala recipe, courtesy of the late Quentin Kintner of Port Angeles, WA.
I think Q would approve of my sharing this, since he was generous enough to share it with our family in the first place!
4 T (tablespoons) ground turmeric
3 T ground coriander
2 T ground cumin
2 T ground ginger
1 T ground cardamom
1 T ground mace
1 T whole white peppercorns
1 T whole cloves
1 T whole fenugreek
2 tsp ground cayenne
Grind the spices together and store carefully away from light and heat; I use a dedicated small coffee grinder for my spices. That’s all there is to it! This masala freezes well, if you’re not fast enough to use a whole cup of it up quickly or are planning to give some away. I like to make a double batch (about 2 cups) since it does keep. It’s wonderful toasted in either a dry pan or a little ghee before adding to various dishes, savory or sweet.
Even the standard steak dinner, sided with rice and vegetables, can be jazzed up a little for winter with some seasonal fruit favorites as garnish. Here, a perfectly ripe pear and a handful of brightly-sweet pomegranate arils please the eye as wonderfully as they do the palate.
Art-Colored Glasses 
I love curry – and pomegranate – and squash. 🙂 This whole post is making me hungry. I actually just made a curry soup with a homemade spice blend. Your recipe looks lovely. xx Shanna
Mmmm! Curried soups are delicious. I had forgotten, until you mentioned them, one of my favorites that I used to make long ago: curried pumpkin soup–really just cooked pumpkin, pureed with buttermilk, curry powder and a pinch of salt and served with toasted sliced almonds on top. Guess I’ll have to get back on that! 🙂
Kathryn,
Greg minds think alike. I posted a curried pumpkin soup a few weeks back, during my pumpkin surplus of November. I love curry – and all things cucurbita. 🙂 Sometimes I add curry paste and coconut milk, too, which is a nice flavor. Tis’ the season for hot curries. Have a great week, friend.
Best wishes,
Shanna
I hope your winter weeks have been treating you and your family well, Shanna! As long as there are delicious curries perfuming your house I don’t doubt you’re in fine fettle. 😀
xoxo
Kathryn
A fine fettle. What a lovely phrase. Yes, I shall make a carrot lentil curry this morning. Have a wonderful holiday season. xx Shanna
Carrot lentil curry sounds heartwarming, in all ways! Having a great holiday season, thanks, and wishing you and yours equally joyful times! xoxo Kathryn
Thank you, Kathryn. I wish you only good things: peace, happiness and festivity for the New Year. My very best to you and yours. – Shanna
My dear, I wish you and your adorable children and all of your loved ones precisely the same. Here’s looking toward a beautiful, joyful year ahead for us all.
xoxo!
Kathryn
These dishes all look and sound so good, Kathryn. I need to give ’em a try, as well as your kincurry recipe. Love that it can be frozen. That makes it all the more likely that I’ll make some.
It is so nice to be able to keep stuff in the freezer, especially in a one- or two-person household. 🙂
Okay, about those avocados on your other post.. when you say “icebox,” do you mean refrigerator, or freezer?
Fridge. The mash *does* freeze fine, but the texture changes when it’s frozen, so it’s best done only when I intend to use the mash in something where the textural ‘break’ doesn’t make a particular difference.
Okay, thanks! I sometimes find avocados for .29 each, and this idea will help a lot!
Oh, boy, I think I’d be stocking up!! 🙂
Love those roasted squash!
I’d squash ’em with a hug, but that might seem weird. Wait, I *am* weird! 😀
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