The Winter Blues

There's that weird period of time between January 1st and Valentine's Day I will classify as "The Winter Blues".  You're still recovering from the holiday rush and have that "I've forgotten something" feeling in the back of your mind, daily, since you aren't going somewhere for a party, preparing for a party or cleaning up after a party. The reality is, you have no deadlines and no one is dropping by at 7AM to pick up that Chocolate Peppermint Torte for their New Year's Eve celebration.  It's quiet.

 

Rainy (and or snow depending on where you live). The vibrant colors of the holidays, the reds, the golds, the greens have all faded to a light greyish-blue.

How do I beat the Winter Blues you might be asking yourself?  I cook things that make ME happy (potato tacos).  This is the time of year I do most of my recipe testing for upcoming cooking demonstrations or private classes I teach. 

Most will show up in the next cookbook, "Sunflower Holidays" and a food/travel book I'm researching which, for now is titled "More Time at the Table."

I make French Onion Soup with gooey Gruyere and toasted rye bread. I roast a chicken that's rubbed with herbs, warm spices and garlic butter...lots of garlic butter.  

I make a pretty salad with desert citrus (thanks Ada and Bob!), flowers and a tart mustard dressing to balance out the sweet.

I make Tomato Bisque to have later in the week with the world's incredible Grilled Cheese.

 I build a Lasagne out of cumin laden ground turkey, sliced button mushrooms, roasted red peppers, eggplant and Ricotta from a great little market that sources their cheese from a privately owned, local organic farm.

Weekend breakfast include a familiar friend, Waffles.

Canadian Maple Syrup only thank you. (No hard feelings Vermont).  Warm banana bread with a quick lemon glaze. Maybe a Toasted Western. 

For those of you who aren't too sure what a Toasted Western is, well, let me tell yah... it's a divine collection of textures and flavor, on your favorite toast.  Fire roasted salsa with a little kick on the side for me please.

Take THAT Winter Blues!  Valentine's Day will be here before you know it and everyone will want boozy chocolate truffles and special dinner ideas to prove to their Sweetheart that they really CAN cook. 

Here are a couple recipes for you to try.  Let me know what your success rate is :o)

All my love from,

The Sunflower

xoxox

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Tomato/Basil Bisque

Whatcha need:

2 Medium Carrots

2 stalks celery

6 tomatoes (roughly chopped)

1 large onion

1 bunch fresh basil

1 stick of unsalted butter

2 tbsp unbleached flour

2 X 26 oz cans of chopped tomatoes

2 cups chicken stock (broth is fine for this)

4 bay leaves

1/2 tsp salt

1/2 tsp black pepper

2 cups whole milk ( or I like to use heavy whipping cream)

How to do it:

Cut carrots, celery and onion into large chunks and pulse in a food processor till finely grated.  In a medium saucepan, heat butter over medium heat and cook veggies until soft and translucent, ( 3 to 4 mins), stirring only occasionally.  Add flour and cook until flour is absorbed, about another minute.

Add tomatoes, broth, bay leaves, all the basil, salt and pepper.  Simmer soup uncovered over low heat for 30 minutes, stirring occasionally.  Let cool 15 mins.  Remove the bay leaves then emerge an emulsifier in the soup and process until just smooth.  Leave some texture.  Return to stove and add the milk (or whipping cream) and heat through for 5 minutes. Garnish with a basil leaf.

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Potato Tacos

Whatcha need: (for 8 tacos)

2 large russet potatoes

¾ cup (170 g) sour cream

2 cloves minced garlic

½ teaspoon cumin

salt, to taste

½ teaspoon oregano

8 corn tortillas

oil, for frying

Toppings you might like to try with your tacos:

sour cream

salsa

cotija cheese

cilantro

How to do it:

Thoroughly wash the potatoes and peel the skin off. Cut into smaller pieces and place

in a pot of cold water. Bring to a boil over medium high heat and allow potatoes to cook until they are soft.

Place softened potatoes into a large bowl. Mix in sour cream, cumin, salt and pepper,

and mash until well combined. Wrap the tortillas in a damp towel or paper towel and microwave for 15-20 seconds, so they don’t break.

On half of the tortilla, place about one Tbsp. of the potato mixture and spread it

around. Fold the tortilla in half and repeat with the rest of the tortillas.

Heat one inch of vegetable oil in a pan. Carefully, place the potato tacos in the pan,

allowing them to cook for about two minutes on each side. Once they have developed a golden color, remove from oil and strain excess oil off on a paper towel. Serve with your favorite toppings.