Arugula and delicata salad

January 22, 2013 § 22 Comments

arugula delicata salad 1

Right at this moment, it is 20 below zero outside.  The windchill is -43F, and the high today is a balmy -4.

In other words, it is January in Minnesota.  And while this kind of weather does make you vaguely wonder how life can exist here, it is also pretty great – after the thaw we had two weeks ago – to feel like we’re getting a spot of normal weather.

delicata half moons

In case you don’t live in such a frigid place, here are some things to know about this type of weather:

Yes, there is still a palpable difference between temperatures when you get lower than 32F.  Sure, it all feels freezing, but not at all the same level of freezing.  5 degrees above feels downright vernal after a spell of -15.  When it’s around 10 or 15 below, salt actually stops working to melt ice.  It’s kind of funny.  When it gets really, really cold you can toss a cupful of water up in the air, and it will freeze before it makes it back down to the earth.

The best way to respond is to go outside in spite of the cold, just be sure all of your skin is covered and that everything you’re wearing is thick and wooly.  Then, make some type of remark to everyone you meet about how arctic explorers would be overjoyed to have such a pleasantly warm day.

On a related note, you must learn to recognize everyone by their hats and puffy coats because you can’t really see faces.  You need boots that are in a whole different league, preferably made of moose skin.  The long fur coats you inherited from your grandmother stop looking like a politically incorrect bit of fashion history and instead look like an extremely reasonable and adaptive way of dressing. « Read the rest of this entry »

Roasted cauliflower with harissa cream

December 8, 2012 § 13 Comments

cauliflower harissa pom 1

I’m back.  Phew.

I think 3 1/2 days at a time is my new favorite way to be in Boston.  In 3 1/2 days I can cram in almost all my favorite things (friends! colleagues!  Bread products! Riding along the river on a classic Dutch commuter bike that is beautiful but also insanely heavy!) and avoid the majority of the things that drove me slightly batty when living there.

But now I’m back, and in my kitchen banging out some semblance of meals including, a) some very awesome homemade pasta with butter and anchovies last night, and b) cauliflower with harissa cream several times.  The latter (at least for the purposes of this conversation) is the more important by far.

homemade harissa

Perhaps you have not been waiting with bated breath for this cauliflower, but I have!

I’m not even sure why I love this cauliflower so very much.  I just do.  I love the dark, charred frill that develops on the edges of the golden roasted cauliflower florets.  I love how the minute pocks and crevices of the cauliflower make the perfect surface for catching the sauce.

I love how incomprehensibly soft and mellow the garlic cloves become, and the wrinkled skin the olives develop.  I love how they all work together, if you carefully assemble a forkful with one of each, and how they are equally delicious each on their own if you can’t be bothered with focused bite construction. « Read the rest of this entry »

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