"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 01-05-2007, 03:23 PM   #1
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
Now that the holidays are over...

Is there anything special you like to cook this time of the year? I mean something you like to do in the winter to break up the monotony?

For me, the next three months are the times I make the most fresh pasta and the most bread. Sure, I'll do it other times of the year, but not like I do now. My ancient home gets way too hot to have ovens going in the summer and I refuse to put the pot on for pasta when it's too humid out.

I'm making brioche for breakfast tomorrow morning. I usually have to get out of bed around 4 or so to pull the dough out of the fridge for shaping and the final rise. I'll go back to bed and get up again about 6:30 to put it into the oven...by 7:15 wild horses couldn't keep Lou in the bedroom, it smells that good in the kitchen.

I'm making a roasted carrot fettucine for dinner tomorrow night, too.

What about you? Any winter kitchen warriors?

__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 01-05-2007, 03:34 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,236
Stews, soups, pot roasts, chili, a little bread/cornbread.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 01-05-2007, 03:35 PM   #3
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
Actually, here in Italy it is not quite over, tomorrow is Epiphany and it is considered quite a major holiday, plus the second opportunity within two weeks for the kids to receive presents from Befana the witch!!

Anyhow, we just picked up some curious new ingredients, tamarind paste and galangal (dried ginger-like root spice), we would like to experiment with some southern asian dishes with them. (Chopstix... are you there? any suggestions???)
urmaniac13 is offline   Reply With Quote
Old 01-05-2007, 03:50 PM   #4
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 16,176
I'm with you, Vera. Our big old house isn't air-conditioned and it can get beastly in the hot weather months so I, too, try to keep the heat in the kitchen to a minimum then.

The winter's when I come alive. Lots of breads, rolls, etc. Also do more homemade pasta. However, I still need to get a electric motor to retrofit my Atlas pasta machine. Old arthur(itis) and carpal tunnel in my right hand is making it difficult to get enthusiastic about making pasta.

I also like to cook things long and low in the wintertime. Makes the house smell sooooo good. Oh, man, I'm making myself hungry and I just ate lunch.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 01-05-2007, 04:37 PM   #5
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,515
GUMBO, venison/beef stew, Gumbo, vegetable soups, did I say gumbo already?
Uncle Bob is offline   Reply With Quote
Old 01-05-2007, 04:49 PM   #6
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
All sounds wonderful!

Urmaniac, normally, I'd take my tree down on New Year's Day. My boyfriend cajoled me into leaving it till Epiphany. He always left his up through January 6 for that reason. So, I've got it up...and would love to hear about Befana the witch!...Pleasepleaselease
__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 01-05-2007, 04:54 PM   #7
Executive Chef
 
boufa06's Avatar
 
Join Date: Oct 2006
Location: Volos, Greece
Posts: 3,467
Tomorrow is Epiphany here too and it's a major holiday. So will be helping mil preparing the stuffed rooster which was not served during the New Year as it was celebrated in our house. Later in the evening, we will be attending a birthday party. Sunday is St John's feast day, another major event in Greece. So cooking at home will be on hold till next week. Throughout the cold months, will be making soups, stews, curries and breads.
__________________
The proof of the pudding is in the eating!
boufa06 is offline   Reply With Quote
Old 01-05-2007, 05:30 PM   #8
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
Vera, Befana the witch (she is a good witch, not evil!) actually the traditional present carrier for children in this season in Italy, Santa Clause (or Babbo Natale) is much newer, the gift giving custom at Christmas only started here in the last couple of decades... so actually for the parents and relatives, Santa is a cause of a big headache as they have to go for the present hunt for their kiddies twice in such a short period. Befana also watches the behaviours of each children, and will bring the goodies to good boys and girls, and the naughty one receives rocks, like Charlie Brown at Halloween . Actually, they also make a candy in the shape/colour of rocks for this holiday, and wildly sold for good and bad kids of all ages!!
And here is more story behind Befana!!

And yeah, I really like the fact that Epiphany is so important here, a great excuse to leave my beautiful tree and lights up just a wee bit longer!!
urmaniac13 is offline   Reply With Quote
Old 01-05-2007, 07:22 PM   #9
Senior Cook
 
Join Date: Dec 2006
Posts: 170
I do a lot of winter squash and greens this time of year. I also usually make soup/stew at least once a week.
Sararwelch is offline   Reply With Quote
Old 01-05-2007, 07:48 PM   #10
Executive Chef
 
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,835
Once the holiday food is gone, I enjoy most any other type of food. It all seems so fresh and different after the richness of what had been the usual for a while. I like to forego desserts also in favor of fruit for a while.
__________________
Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.
licia is offline   Reply With Quote
Old 01-05-2007, 07:56 PM   #11
Head Chef
 
auntdot's Avatar
 
Join Date: Aug 2004
Posts: 2,418
Stocks, particularly beef stock, demi glaze and sauces. As well as the French onion soup I make from it. It warms the kitchen and the aroma is sublime.

Heavier foods like sauerbraten, casseroles, stews, baked beans, thick soups (particularly cream soups) are fare we usually like at this time of year.

It leads up to the corned beef and cabbage on March 17th.

After that we start to think of Spring.

Course the temperatures so far this season have been so warm we have been longing for our vine ripened tomatoes and late summer menus.

Oh well, I will gladly take what we now have and do not miss the biting cold of winter with ice and snow on the roads.
auntdot is offline   Reply With Quote
Old 01-05-2007, 08:01 PM   #12
Senior Cook
 
Join Date: Dec 2006
Location: Southern Michigan
Posts: 196
Usually like to make soups, chili, stews and breads. Love the aroma that wafts through the house!
stargazer021 is offline   Reply With Quote
Old 01-05-2007, 08:09 PM   #13
Master Chef
 
PA Baker's Avatar
 
Join Date: Sep 2004
Location: USA, Pennsylvania
Posts: 6,000
Like others, lots of soups, stews, roasts, chilis...my Le Creuset dutch oven gets a huge workout in the winter!
__________________
-A balanced diet is a cookie in each hand
PA Baker is offline   Reply With Quote
Old 01-05-2007, 08:24 PM   #14
Cook
 
Join Date: Dec 2006
Location: Jersey Shore
Posts: 54
Now that the cookie season is over we'll get back to making bread - and pizza on Saturday night. We do a lot of braised dishes in the heating months. Sausage and cabbage last night. We have a nice chuck roast for Sunday. Leftover chili over spaghetti tonight. Leftovers are also a large part of our winter cooking, because it's little additional work to make larger batches.
__________________
"If you want a golden rule that will fit everybody, this is it: Have nothing in your houses that you do not know to be useful, or believe to be beautiful." William Morris, 'The Beauty of Life', 1880
Veloce is offline   Reply With Quote
Old 01-05-2007, 11:25 PM   #15
Executive Chef
 
corazon's Avatar
 
Join Date: Jun 2005
Location: Native New Mexican, now live in Bellingham, WA
Posts: 3,859
Epiphany sounds like fun. I like the story of Befana better than Mr. Claus.

Usually at this time of year I make comfort food. Chicken Pot Pie, soups. I've been craving tamales recently. I'm gonna make some this month.
__________________
"There are only two lasting bequests we can hope to give our children. One of these is roots, the other, wings." https://aidancallum.blogspot.com/
corazon is offline   Reply With Quote
Old 01-06-2007, 01:35 AM   #16
Sous Chef
 
Join Date: May 2006
Posts: 665
Sigh, leftovers from New Year's eve officially ended last night (before you food safety police get on my case, they were frozen ...) so I WILL actually have to cook starting from today.

I have a big bunch of lovely celery bought about a week ago thinking of the delicious Greek dish "pork with celery" (now there's a catchy name), but guess what silly git forgot to get pork and guess what stores are closed today?!

Piffle!
XeniA is offline   Reply With Quote
Old 01-06-2007, 12:16 PM   #17
Sous Chef
 
PytnPlace's Avatar
 
Join Date: Nov 2006
Location: Ohio
Posts: 801
I love to make soups, braise food, pasta, etc. I also go for lighter fare, for the most part, in January. Wish my DH enjoyed the same foods. He's all about junk food. Anything fried, McDonald's, sweets etc. Doesn't care for many fruits, veggies, etc.
PytnPlace is offline   Reply With Quote
Old 01-06-2007, 12:30 PM   #18
Senior Cook
 
Join Date: Apr 2005
Location: Lubbock,Tx
Posts: 224
Gumbo, stews, roasts, chicken.....

later
Run_Out is offline   Reply With Quote
Old 01-06-2007, 02:59 PM   #19
Chef Extraordinaire
 
pdswife's Avatar
 
Join Date: Nov 2004
Location: Mazatlan
Posts: 20,334
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
Soups and stews are the only reason I like winter. Yummy!
__________________
Love the life you live!
pdswife is offline   Reply With Quote
Old 01-06-2007, 05:38 PM   #20
Executive Chef
 
boufa06's Avatar
 
Join Date: Oct 2006
Location: Volos, Greece
Posts: 3,467
Quote:
Originally Posted by Ayrton
I have a big bunch of lovely celery bought about a week ago thinking of the delicious Greek dish "pork with celery" (now there's a catchy name), but guess what silly git forgot to get pork and guess what stores are closed today?!

Piffle!
Ayrton, I am sure my DH would love you for the idea of making "Hirino me Selino!" He has been bugging me to do it and since it is my least favourite dish, have not got round to doing it. Wish I could pass the pork to you!!
__________________
The proof of the pudding is in the eating!
boufa06 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 12:58 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.