Round-up for Eating with the Seasons: February is here! Enjoy!
Butternut squash ravioli with brown butter, sage and pine nuts ~ Eve from The Garden of Eating (Berkeley, CA USA)
Eve is treating us to a fantastic picture tutorial on how to make delicious butternut squash ravioli, flavoured with butter and sage and with an extra crunch from the pine nuts. Her post is informative, beautifully photographed and well written. Thank you, Eve! I know I’ll use it.
Kasoori Methi Gobi/ Cauliflower with Fenugreek Leaves ~ Sukanya at How am I doing? (USA)
Sukanya has always loved cauliflower, and especially so in this North Indian dish flavoured with fenugreek leaves (kasoori methi). I’m sure we’ll love her beautifully flavoured dish, too. I’ve duly bookmarked it.
Soma never stops to amaze me with her beautiful food and her warm writing. This fragrant and spiced tagine is another stunner from her kitchen that transforms a humble cauliflower into a real royal feast.
These stunning idlis (steamed rice and lentil cakes), a speciality from South India, are Kalva’s all time favourite: ‘Onions add crunch, chillies add spice, and cashew nuts add nuttiness and curry leaves add so much flavour to the idlies.’ They do sound absolutely amazing! Especially with the tantalising garlicky chilli powder she serves with them.
Though the celeriac remoulade traditionally contains copious amounts of both vegan-unfriendly mayonnaise and yogurt, Ricki bravely tackled that ‘small problem and the result was this: ‘Light and almost ethereal, this salad will enchant with its thin, crisp matchsticks of celeriac and creamy, fragrant dressing.’ To find out how, visit her beautifully written, delicious blog.
Celeriac is no vegetable beauty queen, to put it charitably, but it hideous exterior hides delicately flavoured and silky interior very similar to fennel in flavour, but slightly nutty. I’ve made a lovely soup with it using leeks, bouquet garni, garlic, almonds and hazelnuts. A grating of nutmeg and a flash of chilli powder add and extra kick, and the crème fraiche introduces some sour notes and adds to the creamy dimension. Perfect with some grated parmesan and a chunk of crusty bread!
The beautiful slightly bitter, peppery kale is stir-fried with soft chickpea,s shallots and garlic, and flavoured with lemon and chilli flakes. Adapted from 101 Cookbooks, this tasty lemony chickpeas and kale stir-fry is Sig’s new favourite dish! I can totally see why! Mine, too!
Here is a bit of an invocation of spring as Greg prepares subtly flavoured, sweet leeks – asparagus-style. And why not? He says the leeks pair wonderfully with the very simple vinaigrette and a nice big pile of minced, hardboiled eggs, called ‘eggs mimosa’. In case you didn’t know, which I didn’t, eggs ‘Mimosa style that accompany this dish are named after a lovely Medditeranean bush or small tree with bright yellow flowers.’ Here’s another call to spring.
Priya is serving us a beautifully creamy and velvety leeks and potato soup. The simple seasonings let the vegetables shine through, so choose the best you can get.
Inspired by her friend’s potato dosa, Priya makes some lovely pancakes with potatoes, roasted rava (or semolina), buttermilk and coriander. I bet they were gorgeous served with her hot spicy korma!
Mixed winter veg
Dhanggit says that with the cool temperature there in France, eating hot soups like this is very much in season. Check out her warming, wholesome stew, and a witty, funny post.
Bindiya says ‘cape gooseberries (also known as "rasbhari" in India) are called so because of the "cape" they have, that is the thin papery skin around the luscious fruit.’ They ‘have a peculiar intense fruity aroma, a rich orange colour and a sweet-tart flavour interspersed with crunchy seeds, they are seasonal and don’t keep for more than a day or so, all the more reason to turn them into jam…’
There are still mangos ‘down under’, so Sitakiran tried her hand at making mango lassi at home. Lassis are basically Indian shakes that can be sweet or salty, and typically contain yoghurt. This refreshing mango lassi is made with yoghurt, sugar and cardamom powder.
Cauliflower is in season down under as well. Apparently, it’s more of a real cauliflower than our wintery friend (check the quote in cathy’s post). I leave the description of the soup to cathy: “Cauliflower and cheese, a bite of pepper and dash of mustard just for perks. A thick and creamy soup that drinks like a warm embrace.” Just perfect, don’t you think?
Gosh I miss summer, and peppers! Especially when I saw littlem’s peperonata! Gorgeously simple, this dish really shows off this beautiful vegetable, here prepared with only red onion, garlic, olive oil and balsamic vinegar. It sings summer to me.
Thank you all for taking part!
& see you in March!