Winter is a dark time, short days, cold weather. So I thought I’d make a dish that revels in this, something dark and brooding… and delicious. I present to you, Snow in Winter.
root vegetables
Pheasant Thighs with Garlic and Root Vegetables
Braised pheasant thighs with parsley roots. Parsley wha? Yep, there is a variety of parsley that grows fat, juicy roots. But parsnips or carrots would work just fine in this lovely, delicate, late-winter recipe.
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Root Vegetable Ragout with Polenta
Yes, it’s true. This is a vegetarian recipe… although it’d be good with some bacon. I have a fondness for unusual vegetables, and odd roots most of all. Many of my favorite oddities are in this simple ragout: Hamburg parsley, crosnes, salsify and hopniss.
Duck with Turnips and Rye Spaetzle
This is my version of a dish I had at Perbacco in San Francisco a few weeks ago. It’s so simple, but is a great combination. And if you’ve never made homemade spaetzle, it’s easier than you think.
Maybe It’s a Tuber: Crosnes
I have a thing for odd garden vegetables, especially roots and tubers. Meet Stachys Affinis, the crosnes or Chinese artichoke. Looks like a grub, tastes like water chestnut. Cool.
Pickled Jerusalem Artichokes
We’re heading into Tuber Time, and one of my favorites are jerusalem artichokes, which are native to North America. Although these tubers will keep for months in the fridge, the best way to preserve them long-term is to pickle them. I’ve been making this recipe for years, and I am pretty proud of it.
Arrowhead or Wapato Pasta
Wapato, arrowhead, katniss, duck potato: Sagittaria is an aquatic tuber of American marshes said to be the equal of a potato. I have never found it. But a friend sent me some, so I got my first tantalizing taste.
Cooking Blue Camas
Blue Camas, camassia quamash, has been a staple of the Northwest Indians for centuries, but few modern cooks have experimented with this edible bulb. Here are the results of my experiments.