Winter pleasures

Written by Robin Glowa
Wednesday, 01 February 2012 00:00

“It isn’t the great big pleasures that count the most, it’s making a great deal out of the little ones.”

— Anonymous

Winter can be a wonderful time to prepare a delicious life. In the kitchen, dishes cook more slowly now, sometimes for hours, until achieving rich, satisfying doneness. There is a calm in the winter kitchen that should be savored and enjoyed.

During the often frigid days of January, both body and soul crave the intensity of deeply warming foods. Roasted vegetables fill the bill nicely.

When you bathe cut-up pieces of root vegetables such as parsnips, potatoes, butternut squash, onions or carrots, along with a few bright green Brussel sprouts in olive oil, then sprinkle with coarse sea salt and freshly cracked black pepper, and then roast them in a good hot oven (400-425 degrees) until tender and caramelized.

The transformation from colorful chunks to crusty cubes of lusciousness will add succulent flavor and fortitude to cold weather dining. Roasted vegetables can also be pureed into silky side dishes that will harbor a hint of smokiness. Carrots pureed with a bit of cinnamon and cardamom are particularly delicious with a roast chicken or pork loin.

Medicore, tasteless winter tomatoes, turn into sensational bites of sunshine when roasted. These toothsome tidbits can be used as a pizza topping, and hors d’oeuvres, or as a base for a sensational soup.

Roasted Tomato Bruschetta

Makes 24 pieces

One-day-old baguette (sliced into 24 pieces and brushed on both sides with extra virgin olive oil)

Several good size fresh mozzarella balls or a log of goat cheese

2 1/4 pounds of fresh plum tomatoes

1/2 pound mixed, pitted olives, finely chopped

1 jar marinated artichoke hearts, finely chopped

1/4 cup extra virgin olive oil

coarse sea salt

freshly cracked black pepper

1 bunch fresh basil, chopped

1 bunch fresh parsley, chopped

In a 400-degree oven, toast bread slices until golden brown. Remove from oven and let cool.

Slice plum tomatoes in half lengthwise. Remove seeds. Arrange cut-side-up on a baking sheet lined with parchment paper. Sprinkle tomatoes with salt and pepper. Drizzle with olive oil. Roast tomatoes for about 50 minutes, until tender and lightly charred. Let cool.

In a bowl, combine olives, artichoke hearts, a little liquid from the artichoke jar, a pinch of salt and pepper and half of the basil and parsley.

To assemble bruschetta: Cut mozzarella into thin slices and place a slice on each toast. Or spread each toast with goat cheese. Top with a roasted tomato half and a bit of olive/artichoke mixture. Sprinkle with remaining basil and parsley and drizzle with a bit more olive oil, if desired.

Robin Glowa, HHC, AADP, is a food and wellness professional who earned her certification in holistic health counseling from the Institute for Integrative Nutrition and Columbia University Teachers College. She specializes in teaching healthy cooking classes for children and adults, as well as cooking presentations and wellness workshops for many local organizations. For more information go to theconsciouscook.net, call 203-393-1037, or go to http://confessionsofaconsciouscook.blogspot.com