Full Wolf Moon-10 January 2009 10:27 pm (ET)
New Moon- 26 January 2009 2:55am (ET)

“Bare branches of each tree
on this chilly January morn
look so cold so forlorn.
Gray skies dip ever so low
left from yesterday’s dusting of snow.
Yet in the heart of each tree
waiting for each who wait to see
new life as warm sun and breeze will blow,
like magic, unlock springs sap to flow,
buds, new leaves, then blooms will grow.”
- Nelda Hartmann, January Morn

Blessings this new year of 2009 to you and yours!

January finds many of us under thick layers, be they clothing, blankets or snow. Our bodies are craving warming, nutritious and filling foods to keep us warm and cosy on these long winter’s nights. The earth is frozen and sleeping soundly for the upper half of the Northern hemisphere so the focus this month is comfort foods. If you were among those who put up jars of summer goodies from your garden or farmers markets then you are cracking open the seal about now and celebrating the glorious memory of fresh, flavorful bounty from our mother.

For the rest of us we can look to what is in season as close to our region as possible. The focus this month will be on the warming, comforting dishes-soups, stews, cassoulets and other warming dishes. Using goods that while they might be fresh, are warming, nutritious and just what our bodies need at this turn of the wheel.

These are a family favorite dating back a few generations. This New England family happily gorges mugs of hot, brown beans swirled with a yellowy brown mustard or a hot English mustard. Saturday suppers at my grandmother’s house were always beans with hotdogs, a bit of ketchup and my grandmother’s red and green speckled sweet relish and if there were any leftovers, cold bean sandwiches the next day.

Aunt Bert’s Baked Beans

Soldier beans-2cups (1lb)

soak overnight-Parboil, skin will peel when you blow on them. Drain

Put in pot:

1 onion
salt pork (also called pork belly, I use about 1/4c. chopped)
1/2c. demerara sugar
1/4c. molasses
1 Tb dry mustard
1/2tsp ground ginger

Add fresh hot water just to the top. Bake at 200*-250* all night. Or cook on low in a slow cooker, adding the mustard and ginger and cooking on high the last hour.

Zuppa di Pasta e Fagioli

2 med. onions, finely chopped
1/3c. olive oil
4 garlic cloves, minced
1 28oz can Italian tomatoes, chopped, with juice
1 bay leaf
1 tsp dried rosemary
1 tsp basil
4 sprigs Italian parsley, chopped
4c. precooked cannelini beans or another white bean
6c water
1c. white wine
salt and freshly ground pepper
4oz dried pasta (small shells work best)
grated parmesan or romano for garnish

Saute onions in olive oil in large soup pot for about 2 minutes.
Add garlic and saute for another minute stirring constantly.
Add chopped tomatoes w/ juices, bay leaf, rosemary, basil and parsley.
Cook over medium heat for about 3 minutes until mixture is smooth and thick.
Stir often. Add precooked beans, water, wine, salt and pepper.
Stir soup well and bring to a boil. Cook 15 min, covered over medium hear (Do Not overcook).
Add pasta and cook for another 5 min.
Turn off the heat, cover pot and let soup rest for 10 min. Serve hot.
Remove bay leaf.
Sprinkle some grated cheese on top of each serving.

SOURCE: Twelve Months of Monastery Soups

Tuscan Winter Vegetable Soup

3 cups cooked or canned chickpeas
2 garlic cloves, peeled and crushed
3 medium celery stalks, chopped
3 medium carrots, peeled and chopped
1 large red onion, peeled and chopped
2 tablespoons olive oil
2 bunches Swiss chard, cleaned
1/2 head Napa or Savoy cabbage
1/4 cup chopped Italian parsley
2 fresh rosemary sprigs, (leave on stem)
One 14 1/2-ounce can plum tomatoes, drained
6 cups boiling water or vegetable broth
5 ounces stale bread, such as semolina or baguette, sliced (about 3/4 loaf)
salt and pepper

1. In a large saucepan over medium-low heat, saute the garlic, celery, carrots, and onion in the olive oil for about 20 minutes, stirring often so the vegetables do not brown.

2. Cut out the tough triangular inner core of the Swiss chard leaves and slice them into 1/2-inch slices. Add to the vegetables in the saucepan. Tear the Swiss chard leaves and set aside.

3. Cut out the triangular core of the 1/2 cabbage head, then discard. Place the cabbage, flat side down, on a cutting board. With a large chef’s knife, slice at close intervals down the cabbage, forming long, ribbonlike strips. Set aside with the Swiss chard leaves.
4. Add the parsley, rosemary sprigs, and tomatoes to the saucepan and cook at a low simmer for 15 more minutes. Add cabbage and Swiss chard leaves, half of the chickpeas, and enough boiling water or stock to cover. Simmer for 20 minutes.

5. Puree remaining chickpeas in a food processor and add to the soup with just enough boiling water or stock to keep the soup liquid. Remove the rosemary sprigs and add the bread slices. Add more liquid if necessary, but keep in mind that the soup should have a very thick “stew like” consistency. Season with salt and pepper to taste.

Serves 8.

SOURCE: Adapted from The Strang Cookbook for Cancer Prevention, by Laura Pensiero and Susan Oliveira (Dutton, 1998).

I came across this recipe a few years back when I had an abundance of purple topped turnips in my garden. Pancetta ham is a must over bacon, the flavor is milder. For herbs I used winter savoury, thyme and some cayenne pepper, to taste, to give it some heat. The abundance of garlic is a wonderful boost to the immune system this time of year.

Turnip Gratin

Serves: 4

400g turnips (small ones, not the big huge ones often found at the supermarket)
half a head fresh garlic
75g pancetta ham
25g butter
150ml double cream
1 tsp dried herbs (use fresh if you have)

1. Peel the turnip and cut into thin slices. Parboil for just 2 minutes. Butter a small ovenproof dish. Cut the pancetta ham into thin julienne strips.

2. Put the parboiled turnip slices in a pan and add the cream, ham and salt and pepper. Simmer gently until the turnip is tender.

3. Spoon the mixture into the ovenproof dish and grill until lightly browned.

You can also add sliced potatoes to this recipe but they will need to be parboiled just a bit longer than the turnips which are still young and tender.

SOURCE: unknown

This is one of unknown origin but one I make frequently when craving something comforting.

Potato and Sausage Hotpot

2 tablespoons vegetable oil
2 onions, sliced
1 lb fat sausages, sliced
18 ounces floury potatoes, sliced thinly
2 teaspoons Dijon mustard
1/2 pint hot chicken stock or vegetable stock
3 ounces mature cheddar, grated
salt and pepper

Heat the oil in a large frying pan with a lid and fry the onion and sausages until starting to brown.
Add the potato slices and cook, stirring occasionally, until golden.
Season with salt and pepper.
Add the mustard, if using, to the stock, then pour into the pan.
Cover with a tight-fitting lid and cook for 10 minutes until the potatoes are tender.
Preheat the grill to medium.
Scatter the cheese over the top of the potatoes and put the pan under the grill for 5 minutes until the cheese is bubbling and golden.
Serve with steamed vegetables.
4 servings

Mini Parmesan Scones

2 tablespoons butter
2 cups self-rising flour
1 1/2 teaspoons salt
1/2 cup freshly grated Parmesan cheese
1/2 cup milk
1/2 cup water
1/4 teaspoon ground cayenne pepper

Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a large baking sheet.
In a small saucepan, melt butter over low heat. In a large bowl, combine flour,
salt and cheese. Make a well in the center of the flour mixture and add the butter,
milk and water; stir gently to combine. Add water in small amounts until dough pulls together.
Knead dough on a lightly floured surface until smooth and press out to 3/4 inch
thickness. Cut dough into rounds with a floured 1 1/4 inch cookie or biscuit cutter.
Place rounds on prepared tray and sprinkle lightly with cayenne pepper.
Bake in preheated oven for 10 to 12 minutes.
Handle scones gently until complete cool.

SOURCE: unknown

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By Stephanie Lowell-Libby ©Copyright 2009