The latest sprinkling of snow didn't stop me from checking the herb bed this morning to see if the first sprigs of mint are up. They're not -- yet. But it won't be long.
Which has led me to look in my freezer and wonder: What favorite winter dish haven't I made yet? In spring, I really focus on eating my fill of asparagus before it's gone for the year. In summer, it feels like there are a certain number of corn cobs I need to gnaw before I know I've done right by the season.
Winter is the same way. My favorite dishes to cook are winter dishes. I'd hate to get to short-sleeve weather without meeting my quota. I won't get to make them again until I get out the sweaters.
I feel like I'm still short on pot roast. I've made a few, but I haven't done the red-wine one yet. I've made baked ziti a couple of times, and I've had several good soup adventures. But I haven't met my winter quota for macaroni & cheese, and I haven't made a single batch of coq au vin.
Help me out here. I'd love to hear which dish you have to make before the robins come back.
Ribs. Flanken-cut pork ribs, cut into 2-3 rib segments, tossed with garlic, honey and anise in a Pyrex baking dish, then roasted in the oven. Baked? Roasted? Whatever. We'll do that with a batch of rice, a roll of paper towels, and plenty of beer.
ReplyDeleteHere's the way we do it at home: http://tinyurl.com/ycb8ta6
Our niece introduced us to a wonderful melange of root vegetables, slow roasted. Corned beef and cabbage. Black bean soup.
ReplyDeleteI haven't made nearly enough chili. By this time I've usually made enough to be sick of it. I've only made it once so far.
ReplyDeleteI haven't made nearly enough baked casseroles. I think I've baked mac & cheese only once, and that might be it.
ReplyDeleteI have made Julia Child's Beef Bourguignon whenever there is smell of snow. Love it with egg noodles and red wine.
ReplyDeleteCassoulet.
ReplyDeleteBetter get cooking on that cassoulet. It can take a couple of days. But thanks for the reminder -- I've had duck confit in the freezer all winter, which will make cassoulet go much faster.
ReplyDeleteHmm. Had the pot roast, had the boeuf bourgignon, had mac 'n' cheese about 10 times (which is about 10 times more than last year), and even had osso buco a couple of times. Still haven't gotten around to PORK BELLY though -- and with this new weather system moving in, pork belly is what's next on the list! Thanks for the reminder!
ReplyDeleteOooh -- and beef shortribs! My kids can't get enough ...
ReplyDelete