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I must agree with posole!! It is one of our favorite cold weather meals. I make a Santa Fe style posole with dried posole corn, pork, chilies, ancho chili powder, onions, oregano, cumin. Just soak the posole corn overnight and then bring to a boil. Boil for about 10 or 15 minutes and then drain and add fresh water to cover. Cook corn for about an hour (or more) and then add cubed pork and cook for about 30 min. and then add chilies, onions, oregano, cumin (and I forgot, garlic). Cook for another hour or more until posole corn "blossoms" and is tender, but not mushy. Totaly cooking time is about 4 hours or more, depending on the freshness of the posole corn. This wonderful served with shredded, sharp cheddar cheese and cilantro.
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luvsseattle
Dec 24, 2008 06:03 PM
With all the snow here in the PNW, I've been craving GOOD hot chocolate. Specifically, hot chocolate from a little bakery by me - they use ganache to make the hot chocolate. Such a treat since I try to eat healthy!
I've also been craving poached eggs on toast. Yum!
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Chilly and damp in my SoCal neighborhood - I have the Le Cruset on the stove with browned dark meat chicken slowly simmering with onions and (GASP!) smothered with catsup and basted often with the juices until all traces of the unmentionable secret ingredient disappear. I'll add carrots and potatoes at the last hour or so, and maybe sneak in a little wine. Making this not for tonight but to warm up the house and my spirits, and it makes me think of my Grandma Sari and smile, and since I have yet to make latkes it feels like a nice second (she always made it for one of the Jewish high holidays).
Having mac n cheese for Christmas dinner - hubby makes it with gruyere and prosciutto. Good cold and rainy day dish. Trader Joe's was completely out of gruyere today - must have been some big holiday run on it, or lots of fondue going on in Santa Barbara!
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Will Owen
Dec 23, 2008 10:55 AM
Of course, here in SoCal it's merely chilly, and the only snow I've seen lately has already melted off the mountain tops (though we should get more tonight). Still, it's a good excuse to put on a pot of beans, a process I'll repeat several times over the next few months; we both love them dearly. Lentils and peas, too. I do wish Mrs. O liked chard - chard and lentil soup is one of the best dishes I learned from my ex, whose dad was Armenian, and I love those earthy flavors together. She does like lamb, however, and that goes with lentils the way pig goes with peas and beans. As for all the cooking, this is the kind of cooking I love to do when there's little chance of going all sweaty. Lovely billowing steam, lovely smells, lovely stuff in warm bowls, yum.
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re: ceej2008
Will Owen
Dec 23, 2008 04:48 PM
Damn, how could I have forgotten about spinach? She likes it almost as much as I do, and yes, it IS very good in lentil soup. Thanks for jogging loose my brain snag there.
For the record, I'm making a pot of pinquito beans from Santa Maria right now. A niece who recently graduated from UC Santa Barbara used to bring us the one-pound bags with the seasoning packet as a gift when she came down for holidays, and I still have two that are gonna be too old. Good time to use'em up.
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Our dinner tonight is going to be sweet potato waffles, collard greens and pork maple sausage. It's kind of a "breakfast for dinner" thing.
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