SNOW, SLEET AND WINTER DOLDRUMS

Snow, Sleet and the Winter Doldrums

          This winter seems to have an identity crisis. Or, is it a case of amnesia? Winters in Maine are supposedly cold, snowy, with blustery windy days and icicles decorating every roof line. This year, going into February we have seen only spotty snow, a fair amount of sleet and occasional days that could be mistaken for early spring. The rough grey fields in coastal areas unfortunately lack the charm of an Andrew Wyeth painting.

            Despite the lackluster weather beginnings of this year we are cheered by celebratory days for personages of note, the Chinese New Year and the holiday to warm everyone’s heart – Valentine’s Day. Celebrations always mean special food.  Fortunately a bit of imagination in the kitchen can solve that, even if freezing rain keeps you at home on a midweek evening, the grill has gone in hibernation and most of your favorite restaurants are still closed for the season.

            The reason why we keep a well-stocked pantry and freezer in the winter became recently apparent on one such night. The snow plow could be heard scraping the road of frozen slush in the distance.  But unless we were expert skaters with skates sharpened for the Olympics, there was no way we were going to get out of our long and winding drive. It was time to improvise and in a little over an hour, we sat down to a tasty dinner.

                                    Root vegetable gratin

            Peel and cube 2 medium potatoes, 2 large carrots, 1 yellow beet and 1 large parsnip in 1 inch cubes or slices. Cover the potatoes with cold water, bring to boil and after 2 minutes drain. Spray a gratin dish (or shallow baking dish) with buttery cooking spray. In a large bowl toss together the root vegetables with 1 Tblsp. roasted chopped garlic, ½ cup julienned sundried tomatoes, 1 cup chicken broth and ¼ tsp. pepper. Turn mixture in baking dish, dot with 1 Tblsp. butter, sprinkle with 2/3 cup shredded mozzarella cheese. Cover loosely with aluminum foil and bake at 400 degrees for 40 minutes. Remove foil and continue baking for an additional 10 minutes until the cheese browns on top. Set aside and serve along with the chicken.

                                    Chicken with feta and artichokes

            Thaw a large boneless, skin on,  chicken breast. Slice the chicken breast crosswise in 4 or 5 slices about 1 inch thick, salt and pepper the chicken. Set up a shallow bowl with some half and half and a plate with flour mixed with 1 tsp. garlic salt. Dip each piece of chicken in half and half and lightly coat with flour.  Heat 1 Tblsp. olive oil and 1 Tblsp. butter in a heavy skillet over medium high heat. When bubbling, add the coated meat and fry on two sides, each for about 3 minutes, until browned. Set aside on a plate. Lower the heat and blend 1 Tblsp. of the flour in the remaining fat in the pan and then slowly stir in ½ cup white wine and  ½ cup chicken broth and a pinch of red pepper flakes. Bring to simmer and scrape any pieces from bottom of the pan. Drain and rinse a 14 oz can of artichoke hearts and distribute them around the edges of the pan. Return the chicken back to the pan, heat for a couple of minutes and before serving stir in ½ cup of crumbled feta cheese. Serve immediately.

                        Served with a simple salad this made an interesting and satisfying meal. A small dish of ice cream satisfied those with a sweet tooth.  Yes, there was still sleet against the window, but the candle light at the table made it almost a minor inconvenience.  

(I. Winicov Harrington lives in Waldoboro and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)

YEAR OF THE ROOSTER

The Year of the Rooster

          Unless you are one of those strong willed people who take great pleasure in making iron clad New Year’s resolutions and stoically keep them at least until the end of January, this time of the year can feel somewhat bleak after the exciting holiday season. But one needs not be a great fan of “globalization” to realize that there is cheer to be found at this time in the Chinese New Year.  

            2017 is the Year of the Rooster and occurs according to the Chinese lunar calendar on Saturday January 28^th, with New Year’s eve celebrations on the 27^th.  Long traditions, with a cycle of different animals representing each year in the calendar, describe not only the character of individuals born under the sign of the animal, but also give general directions for celebratory does and don’ts for the actual days of celebration. Individuals born in a year of the rooster are supposed to be: hardworking, resourceful, imaginative and talented. Money in red envelopes is a favorite gift on Chinese New year and of course food, lantern festivals and fireworks are in abundance.

If you can not attend the incredible celebrations in Hong Kong, London, San Francisco or New York or even have a celebratory dinner at a great Chinese restaurant, there is always your own kitchen to capture some of those special flavors. Just remember not to eat porridge on New Year’s, since that denotes poverty for the coming year.

Stir fries of various sorts have become a staple in many kitchens these days, but a celebration needs something a bit less usual. Unless you are incredibly adventurous and have access to a well stocked Oriental store, it is not likely that you will attempt to come up with delicacies such a Bird’s nest or Three Shreds Shark Fin soups. Here are several recipes that I have found accessible throughout the years in terms of ingredients, time and effort.

                                    Egg Flower Soup

Slice ½ lb. lean pork in thin strips ¼ by 2 inches and thinly slice ½ onion. Fry the pork and the sliced onion on high heat in a 3 qt. pot in 1 Tblsp. peanut oil until lightly browned.  Drain oil and add 36 oz. light chicken broth and 2 cups water, 2 Tblsp. soy sauce, 1/8 tsp. pepper and ¼ cup dry sherry. Bring the mixture to boil and remove from heat and set to simmer. Lightly beat 2 large eggs and with a whisk slowly add the eggs to the simmering broth to form egg flowers or threads. Simmer for 1 minute then stir in 1 Tblsp. cornstarch dissolved in ¼ cup water and stir soup to thicken. Stir in 1 cup baby spinach and serve with chopped scallion on top.

                                    Ginger-Soy Chicken Wings

Cut a dozen chicken wings in half at the joint. For the marinade, stir until dissolved and combined: ¼ cup packed brown sugar, ½ cup light soy sauce, 1 ½ Tblsp. cornstarch, 2 Tblsp. white vinegar, 2 large minced garlic cloves, 1 inch piece of fresh ginger peeled and grated. Place wings in a sealable plastic bag, pour marinade over the wings and mix. Marinate in refrigerator for at least 4 hours or overnight. Remove wings from the marinade and place on one or two cookie sheets with sides, so the pieces are not touching. Roast in a 375  degree oven 35 to 40 minutes, turning them once. Serve hot or at room temperature with steamed rice.

A festive Chinese dinner does not need to finish with the obligatory Fortune Cookie. These almond cookies will give you a message of a different kind and flavor.

Almond Cookies

Sift together 2 ½ cups all-purpose flour, 1 cup sugar and ½ tsp. baking soda, ¼ tsp. salt.  Cream 1 cup unsalted butter until fluffy, beat in 2 eggs, 1 Tblsp. almond extract, ¼ tsp. lemon extract. Stir in flour mixture and ¼ lb. blanched almonds finely chopped. Blend all ingredients thoroughly. Roll the dough to about 1/3 inch thickness and cut 1 ½ in. circle cookies. Place on a parchment lined pan and bake at 325 degrees for 25 minutes. Cool on a cake rack.

Celebrate the year of the Rooster, or add some different flavors to your January menu. Either activity is likely to make these short January days more flavorful.

(I. Winicov Harrington lives in Waldoboro and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)