D E C E M B E R – F E B R UARY
At the end of the many hot days in Louisiana, colder ones produce the hardier vegetables and fruits I’ve waited for all year. Winter root vegetables in the form of hardy beets and Brussels sprouts create wonderful appetizers as with my Beets with Goat Cheese, Arugula, and Pecans (Appetizer) or my Brussels Sprouts with Butternut Squash and Pecans (Side Dish).
Pictured: Fresh Pomegranate Seeds for my Pomegranate Pistachio Crostini with Goat Cheese on fresh baguettes.
Yet throughout the year’s final months, there is an overwhelming sense that these recipes are authentic cold-weather food, blending the warmth of a meal with some seriously spicy ingredients. Beer-Steamed Clams, Bouillabaisse, BeefWellington, and Pork Loin, Stuffed w/Cranberries & Walnuts speak to the need for comfort food in cold months while embracing readily available citrus and garlic.
Even wintertime desserts are a little warmer with my Azteca Hot Chocolate (Spicy Hot Chocolate) and its inclusion of fresh chili powder.
Asparagus Velouté Soup | Beef Stroganoff | Beer-Steamed Clams | Beet Pasta | Boeuf Bourguignon | Bourbon-Glazed, Cookie-Encrusted Ham | (Roasted) Cauliflower and Broccoli Gratin | Chewy Ginger Snaps | Christmas Cookies | (Cleo’s) Oyster Artichoke Soup | Corn Chowder (Corn Chowder Part 2) | Hot Niçoise Salad | (Ultimate) Macaroni and Cheese | Matzo Ball Soup | Miso Soup | Pomegranate Christmas Cake | Pomegranate Cupcakes | Pork Loin, Stuffed w/Cranberries & Walnuts | Red & Green Christmas Crostinis with Pomegranates, Pistachios, & Goat Cheese | Azteca Hot Chocolate (Spicy Hot Chocolate) | Stuffed Baked Potato with Egg and Thyme | Tom Yum Soup | Tortilla SoupGoogle+