the Friday Feeding; VOL. 106

Winter Wonderland and cozy food.

Yes, we’re a snow-land here likened to years past, even though it is not technically winter yet.  Bring it on!  And along with this snow and cold temps brings the need to hunker down, be warm and fuel our bodies and souls with comfort.

You know here at the store we have the makings for much comfort food and we also have it already made for you with our stocked-up freezer and coolers. But part of this hunker-down ritual is the process of preparing your own said food.  It is soul work.

Let us offer you some suggestions.

Soup basics

The secret to a soulful soup is the base.  Just throwing things in a pot of water ends with a soup that tastes, well, watery.  But spend a bit of time in the beginning reducing and deepening the flavors of a few veggies and you will sigh with each bite.

ONE: Begin by sweating or sautéing any of the Aromatic vegetables; onions, garlic, carrots, celery, bell peppers.  In your pot add some good oil then on medium/low heat add chopped vegetables then sauté them until they are reduced and they begin to color.   I often add a bit of salt after a minute or two to draw out their juices and “sweat” them. NOTE: these are the flavoring of the soup so chopping them fine lets them simply melt into the finished dish.

TWO: At this point reduce the heat to low and add some herbs, and if you were using garlic, add it at this point also.  Garlic burns easily and then turns bitter, so always add it at the last. Stir and cook for several minutes to allow the herbs to release their flavors.

THREE: Add additional flavor at this point such as prepared broth, wine or even fruit juice.  Add your main vegetables, beans and/or chopped meats and cover with water.  

Place a lid on the pot simmer this for at least 30 minutes and better yet, up to an hour.  Add salt and pepper as needed.  Serve.

Some my favorite combinations:

• celery, carrots, onions, with thyme and dry white wine.  Add chicken or tofu with more larger pieces of carrot and rutabaga or parsnips.
• onions, garlic, green bell peppers with basil & oregano cooked in the oil from a jar of sun-dried tomatoes.  Add vegetable broth, sun-dried tomatoes, kidney beans and kale.
• onions, garlic (lots), red bell peppers + one hot pepper with coriander & ginger. Add rice noodles, a splash of Lemonchello or Elderflower syrup and protein. (This combination cooks up fast so just 5 minutes will do it.)

This procedure also works with hearty bean dishes.

If you haven’t already finished your shopping list at the Farmers Marker or craft events here in town, consider a purchase of some Canterbury and NH made fine craft here at the store. Eric, Jim, Miriam, Heidi, Andy, Sue, Steve, Jerry, Lauren, Jayne, John, Edward, Doneta, Kent, Angus and Christian would be grateful.

See ya around,

Jane and Dave