A Cure for the February Blues

I’ve been feeling a mid-winter ennui and finding it hard to get motivated to do much. Mimi says winter is a time of rest, contemplation, hunkering down. Our winter has played with all the usual feelings of cozy nights and crisp snowy days. It feels like spring in February. Is this our new weather pattern or simply ’weather’? So I give in to this time for remembering, a time for assessing the past and planning for the future.

For my birthday Zoë orchestrated a book of photos and comments from artists, friends and family. Great memories. I decided to add to the memories with a lunch for twelve. Preparing a meal for friends always cheers me up. I grilled salmon, made a lentil dish, a green salad with fennel and apple and a focaccia. My sister Susan brought two lovely cheesecakes for dessert. There is nothing like cooking for dear friends and celebrating around our table to assuage the winter blues.

Lentils with roasted tomatoes (from an Ottolenghi recipe)

First roast the tomatoes. They are easy to make and a great condiment to have on hand. 

Halve a box of cherry tomatoes or a pound of small Romas and place, cut side up, on a baking sheet lined with parchment.  I do this in the toaster oven. Drizzle with olive oil, balsamic vinegar, some crushed, chopped garlic and a bit of salt.  Bake at 275° for an hour and a half until collapsed but still juicy. Store in a jar in the fridge, covered in a layer of olive oil.

Thinly slice 1/2 a small, red onion and place in a bowl with a big pinch of salt and a tablespoon of red wine vinegar.  Let it marinate while you cook a cup of black or French green lentils, about twenty minutes. I used Rancho Gordo black caviar lentils – superb. Drain. Then, while lentils are warm, toss with two tablespoons of olive oil, salt and pepper to taste, the onions and vinegar. When cool, stir in lots of chopped parsley, dill and chives.

On a platter or individual plates, layer the lentils and onions with roasted tomatoes and  two-three ounces of crumbled blue cheese. I like mild Amish blue here but the original recipe calls for gorgonzola.

The rest of my cooking is half making do with what’s in the fridge, half being inspired to try new dishes. A favorite dish made when I truly have no meal inspiration is scrambled eggs. I often make them with cheese and top with  pico de gallo. Just right for a weary cook

 I recently had a taste memory of crepes with a creamy chicken filling, something I made many years ago. Where was the recipe? I couldn’t find it or any hint on the internet so I winged it. First I made a bechamel to which I added some Gruyere. I had poached chicken left over from another dish so I sauteed chopped onion in olive oil, added the shredded chicken and deglazed the pan with white wine. Yes, that’s the taste I remembered. I didn’t want to fuss with crepes so I cooked orecchiette for a fancy mac and cheese. Topped with panko and parmesan the dish satisfied my search for those tastes.

With half of February gone I like to make a cheery Valentine’s Day treat. I have two heart-shaped cake pans for a layer cake and heart cookie cutters to shape shortbread or sugar cookies. I write a monthly column for the local paper and this is the February recipe presented in my heart-shaped tin. It’s one I clipped from Gourmet magazine many years ago and has become a favorite especially pleasing to gluten sensitive family and friends.

Chocolate Walnut Delights

Grind two cups of walnuts in the Cuisinart or blender. Be careful not to turn them into walnut butter, just pulse until finely chopped.

Combine them with 2 ½ cups powdered sugar, seven tablespoons unsweetened cocoa powder, two extra large egg whites, ¼ teaspoon vanilla, and 1/8 teaspoon salt. This makes a stiff batter. I use the Cuisinart to mix it.

Drop tablespoonsful a few inches apart onto a parchment lined cookie sheet. Using the bottom of a glass, gently press each cookie into a disk. If the batter sticks to the glass, wet the bottom lightly before pressing.

Bake at 350° for fifteen minutes. Cool on a rack. The cookies will be crisp around the edges and a bit soft and chewy in the center.  Makes about 24.

I shared these chocolate cookies with a dance class Bud and I are enjoying so I made another heart shaped treat to give to friends on Valentine’s Day.

Ginger Hearts

(from China Moon Cookbook by Barbara Tropp)

In the Cuisinart combine ½ cup unsalted butter, ½  cup brown sugar, ½ teaspoon vanilla. Add one cup plus two tablespoons unbleached flour, ¼ teaspoon baking soda, a pinch of salt, one tablespoon finely chopped fresh ginger and one tablespoon ground ginger. Form into a rectangle then roll between sheets of parchment paper to ¼ inch thick. Chill in the fridge for an hour. Cut dough into desired shapes and press a thin slice of candied ginger onto the cookie. Bake at 350° for 10-12 minutes until lightly golden. Cool on a rack. Makes about 24.

The sun is setting in a blast of color and our deer friends are visiting. How can I be blue? Another beautiful day on Blue Mountain Road.