The end of winter can be so cruel. Days are warm and sunny, but nights can be brisk and chilly. I'm tired of winter food: the braises, the stews, the slow cooking. My palate craves fresh crisp lighter food. But on those cold nights with a spring snow lurking in the forecast, my brain still says, "still need deep warm comforting food."
How do we bridge that gap using the winter foods around us? By changing the way we prepare those winter foods. Tuscan kale, a stable of the winter kitchen in braises and stews, is lightened by being sauteed in olive oil scented with garlic and brightened in flavor with sweet raisins. By using deep rich broths instead of cream, winter soups become hearty but lighter on the palate. Comfort food without the richness.
Menu for the week:
Country duck and pork pate(meat)
Salmon gravlax with citrus(meat)
Sunchoke and winter truffle soup(vegetarian, gluten free)
Potato and Tuscan kale soup(vegetarian, gluten free, vegan)
Tuscan kale with raisins, garlic, and pine nuts(vegetarian, gluten free, vegan)
Roasted salsify with herb gremolata(vegetarian, vegan, gluten free)
Shaved sunchoke, celery, and Nicoise olive salad(vegetarian, vegan, gluten free)
Duck leg confit(meat)
Shrimp cakes(meat)
Rendered duck fat(meat)
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