What better way to warm up on a cold, dark day than with a bowl of chowder? We’ve got soul-warming choices for you to try including our classic New England Fish Chowder featured on the cover. Our scallop story will make you long to visit the islands (well, Nantucket), but if that’s not enough tropical island time for you, come with us as we experience the culinary pleasures of the Dominican Republic.

Something old is new again as we test Dutch ovens, give Brussels sprouts a bit of sprucing, and sample old Kentucky (bourbon, that is.) Our farm-to-table story highlights the great dishes being created in the Berkshires, and our pasta stories (both regular and gluten-free) will help you carbo-load as you get in the last of your hibernation. We chat with Michael Symon, and challenge the idea of stocking a wine cellar. We go green to show you greenhouse gardeners that laugh in the face of cold weather, and preservationist gardeners who are not only honoring the past but teaching the future.

So settle in, eat well, and we’ll see you in the Spring!

Look for the Cabin Fever issue on newsstands soon, or subscribe here to have the issue delivered right to your door.

Get the recipe for the chowder featured on the cover here!

Basic New England Chowder

This simple chowder, featured on our Spring 2012 cover, packs a whole lot of options. Mix and match the fish to make it your own. Leave out the dairy to make a clear (Rhode Island) chowder. The recipe’s author, food historian Sandy Oliver, is working on a cookbook, Maine Home Cooking: 300 Recipes From Down East Kitchens, to be published by Down East Books in fall 2012.

INGREDIENTS

• 1- to 2-inch square of salt pork, finely chopped (or a couple tablespoons of butter, vegetable oil, or bacon fat)
• 2 to 3 medium potatoes, diced
• 1 medium onion, chopped
• 1 pound shellfish, boneless fish filets or a combination
• Water or fish stock
• Optional: 14-ounce can of evaporated milk or up to 2 cups of light cream, half-and-half, or whole milk
• Oyster or Vermont common crackers

METHOD

1. Brown the salt pork in a stockpot or Dutch oven until you have crispy bits. Either remove the browned bits in the pot or leave them in, as you prefer.

2. Add the onion, potatoes, and fish in layers. Add water or stock until you can barely see the liquid through the ingredients.

3. Heat until the liquid comes to a simmer. Cook until the potatoes are fork tender then add milk or half-and-half.

4. Continue to heat until the milk is hot through, but do not allow it to boil. Taste and adjust seasonings with salt and pepper. Chowder is usually better if it stands overnight in the fridge and is eaten the next day.

Serves 3

That champagne is distinctive, wonderful and desirable is without question. Its rarity (less than 7% of the world’s supply of sparklers) and its marvelous blending of chardonnay and pinot noir grapes make a wine like no other. But effervescent wines are made in almost every wine culture in the world, some with equally beguiling results and generally with a friendlier price tag.

So for Valentine’s Day (or for your birthday, or anniversary, or because it’s Tuesday…) branch out. Try cava (Spain), prosecco (Italy), sekt (German) or a California sparkler. And try them with food. (Breakfast in bed, anyone?) Sparkling wines are delicious with omelets, make warmed goat cheese a new treat, and there are few pairings better than bubbly and lobster. Come to think of it, it’s not bad with chocolate either. Any combination of these or other choices will be mood enhancing and attitude changing.

And, as Gerald Asher, my favorite wine expert and an editor at the late lamented Gourmet magazine wrote, “Above all, and who knows by what magic, Champagne makes any one of us feel younger, better looking and wittier.” Sekt, prosecco, cava. . . I think a good sparkling wine (and some flattering candlelight) can achieve all of the above.

Swiss Chard Dip. Photograph by Ali Goodwin.

Swiss Chard Dip

• Swiss Chard leaves (5–6), steamed
• 8 ounces sour cream
• 8 ounces cream cheese
• 1 teaspoon smoked paprika
• A pinch of salt

1. Combine all ingredients in a food processor and blend until chard is minced.

2. Serve chilled with sliced cucumbers or slices of baguette.

Makes 1 1/2 to 2 cups.

From the story Winter Greens in the Winter 2010/2011 issue.

Braised Beet Greens

• 1 pound beet greens
• 1 small onion, chopped fine
• 1 tablespoon olive oil
• 1/4 cup water or chicken stock
• Salt and pepper
• Your favorite vinegar

1. In a skillet, heat the oil and cook the onion until translucent.

2. Cut or tear the beet greens and add them to the skillet. Toss to coat them with oil. When greens are wilted down, add the water or broth, salt and pepper, and then cover and cook until tender for about 5 minutes.

3. Uncover and cook for another minute or two to let the moisture evaporate. Drain and serve with a drizzle of your favorite vinegar.

Makes 4 servings.

From the story Winter Greens in the Winter 2010/2011 issue.

Portuguese Sausage and Kale Soup. Photograph by Ali Goodwin.

Portuguese Sausage and Kale Soup

INGREDIENTS

• 2 tablespoons olive oil
• 3 cups Portuguese sausage (linguica or chourico), about 14 ounces, sliced
• 1/2 inch thick
• 1 medium onion, chopped
• 2 large potatoes, peeled, cut into 1/2 inch cubes
• 1/4 cup minced fresh parsley
• 1 tablespoon minced fresh garlic
• 10 to 12 cups unsalted chicken stock or low-sodium chicken broth
• 4 cups kale, about 4 ounces, stems trimmed, torn in pieces
• 2 bay leaves
• Salt to taste
• 1/2 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper
• 2 teaspoons Creole seasoning
• 5 turns ground black pepper
• 1/3 cup minced fresh mint

METHOD

1. Heat oil in a large stew pot over high heat. Add Portuguese sausage and onion; cook, stirring, until onions begin to soften, 2 to 3 minutes.

2. Add potatoes, parsley, and garlic. Cook, stirring, 2 minutes. Add 10 cups stock or broth and kale; heat to a boil.

3. Add bay leaves, salt, thyme, pepper flakes, Creole seasoning, and black pepper. Reduce heat and simmer, uncovered, until potatoes are tender, 20 to 25 minutes, adding more stock if necessary.

4. Skim fat from surface and ladle into large bowls. Garnish with mint.

Makes 16 cups.

From the story Winter Greens in the Winter 2010/2011 issue.

Baby spinach leaves

Varieties
Winter greens, depending on your region, include beet tops, kale, chard, mustard, bok choy, spinach, and collards. When the weather turns cold, the glucose in the leaves  can’t reach the roots thus causing the bitter greens of summer to become the sweet greens of winter.

Why you should try
In winter months we tend to crave carbohydrates. Our bodies naturally want to “layer up” to stay warm. This sometimes means we aren’t eating as well as we do in warmer months when summer gardens and farm stands offer more readily available sources of fresh greens. Winter greens are an exceptional source of vitamins and nutrients.

How to select & store
Choose greens that are firm to the touch. They should be bright and crisp, not wilted or browning (or worse, slimy or translucent.) Winter greens keep longest in a closed, plastic produce bag on the
bottom shelf of the fridge or in a humidity controlled drawer. Wash, dry in a clean dishtowel, and store.

Best methods to prepare
Steaming and braising are the two best methods for preparing greens such as  spinach, chard, kale, collards, and beet greens. Kale can be enjoyed as “chips” by tossing the leaves in oil and baking until crisp. Any of these greens can be added to sauces, stews, or soups for added flavor.

Flavor boost
White wine, olive oil, and garlic are easy, inexpensive flavor boosters for most greens. Red wine vinegar is a savory addition to spinach, and a squeeze of fresh citrus is delicious on greens and adds an extra dash of vitamin C.

Winter greens can be as much of a treat as summer fruit, especially when purchased from local farmers. Winter farmer’s markets are a wonderful source for everything from kale to spinach to chard to beet greens. These delicious veggies pack a nutritional punch much needed in the colder months.

For an updated list of Winter Farmers markets visit these helpful web sites:
ME: http://www.getrealmaine.com/
NH: http://www.seacoasteatlocal.org/winterfarmersmarkets/
MA: http://www.mass.gov/agr/massgrown/farmers_markets.htm
VT: http://www.vermontagriculture.com/buylocal/buy/

 

Recipes from this story:

• Portuguese Sausage and Kale Soup
• Swiss Chard Dip
• Braised Beet Greens

Join FLAVOR at Sun WineFest ‘12

Break out of the January doldrums by joining the Northeast FLAVOR team at The Sun WineFest ‘12 held January 27-29 at the Mohegan Sun casino and resort. As an event sponsor, FLAVOR will greet fellow foodies, sell FLAVOR subscriptions (a portion of our proceeds will be donated to the Connecticut Food Bank)—and enthusiastically attend cooking demos and book signings by some of our favorite celebrity chefs.

The lineup of chefs includes Mary Ann Esposito, Bobby Flay, Robert Irvine, Todd English and Jasper White. We can’t wait.

Join FLAVOR Editor-in-chief Jean Kerr as she judges the Mohegan Sun WineFest Grape Stomp. In this timed competition benefiting the American Diabetes Association, sixteen teams will vie to see who can stomp the most juice out of a measured amount of grapes. “The event is hilarious. Teams wear costumes and they really get into the stomping,” says Jean.

Jean will also contribute her judging expertise to the 8th Annual Mohegan Sun Oyster Open
 presented by Bud Light Lime. In this event, oyster shuckers will put their skills to the test and compete for a $5,000 purse.

Other events include a bourbon tasting, a grand tasting, seminars, and a Celebrity Chef Dine-Around. Tickets (which are going fast) are available here.

We hope you can make it. And if you do—be sure to stop by the FLAVOR table.

Healthier Latkes

Healthier Latkes

Lighten up your Chanukah meal with these simple and delicious latkes. We’ve replaced half of the potato with zucchini, added some optional spices to wake up your palate and used a cast iron skillet which is naturally nonstick if seasoned correctly. We have also included an egg- and gluten-free alternative for individuals with allergy concerns.

INGREDIENTS

• 1 medium potato (preferably russet)
• 1 medium zucchini
• 1 large onion
• 2 cloves garlic, pressed
• 1/4 teaspoon salt
• Lots of pepper
• Pinch nutmeg
• Pinch cumin
• 1/2 teaspoon smoked paprika
• 2 large eggs *see note for allergy alternative
• 2 tablespoons whole wheat flour
• 1 teaspoon apple cider vinegar
• 2 tablespoons chopped parsley
• 1/4 teaspoon salt
• 2 tablespoons oil

For the compote

• 2 large apples, diced
• 1 pear, diced
• 1/4 teaspoon cinnamon
•  1/4 teaspoon five-spice powder
• 2 tablespoons honey
• Pinch salt
• 2 tablespoons Manischewitz or apple cider

METHOD

1. Place chopped fruit, spices, honey and wine in a microwave safe bowl. Cover and microwave for 5 minutes.

2. Shred potato, zucchini and onion in a food processor.

3. Line a colander with a paper towel, add 1/4 teaspoon salt to the veggie mixture and toss to coat.

4. Place mixture in colander and allow it to drain for 15 minutes; squeeze out any excess water.

5. Place veggie mixture in a bowl and mix in the rest of the ingredients.

6. Heat a cast iron skillet to medium-low (between 3-4 on an electric stove). Add 1 tablespoon oil per batch of latkes.

7. Drop by spoonfuls into the skillet; flatten.

8. Cook for 5 minutes or so per side.

9. Serve with compote and sour cream.

Serves 4 as a side dish

*Note:
Allergy Alternative: Replace egg and flour with 1/4 cup chickpea flour.

Five-Spice Fritters

Five-Spice Fritters

An ode to oil . . . Chanukah dinner would not be complete without something fried!

INGREDIENTS

• 1/2 cup warm water
• 1 tsp active dry yeast
• 1/4 cup sugar
• 1/4 tsp five-spice powder
• 2 tbsp extra virgin olive oil
• 1/2 tsp apple cider vinegar
• 2 tbsp toasted sesame seeds
• 1/2 tsp orange zest
• 1 1/2 – 2 cups all purpose flour
• Heaping 1/4 tsp salt
• 1 cup vegetable oil

For the topping

• 1 cup sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg

METHOD

1. Place water, yeast and sugar in a mixing bowl.

2. Let yeast proof for 10 minutes.

3. Add five-spice powder, oil, vinegar, sesame seeds, zest, flour and salt.

4. Stir well until mixture is very smooth (the dough will be too wet to knead).

5. Cover with a damp towel and let mixture rise for an hour.

6. Heat a heavy bottomed pan (at least a 3 qt capacity) over medium heat or until oil reaches 375ºF.

7. Break off 1 ounce pieces of dough (about a heaping tablespoon).

8. Fry for several minutes or until golden, turning several times.

9. Take out of oil and roll in topping mixture.

Bun's Kugel

Bun’s Kugel

This is my ex-husband’s family recipe passed down from his late Grandmother, Bun. When Bun made it, it was always extra special; I think her secret ingredient was love. Rest in peace Bun! You are missed, but your legacy lives on.

 INGREDIENTS

• 12 oz. package broad egg noodles
• 1 pound cottage cheese
• 1/2 pound farmer’s cheese
• 1/4 pound cream cheese
• 1/2 pint sour cream
• 6 eggs
• 1 tsp vanilla
• 1 cup sugar
• 2 cups milk
• 1/4 pound butter
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon orange zest

For the topping

• Reserved butter
• 1 1/2 cups crushed cornflakes
• 1/2 cup sugar
• 1/2 teaspoon cinnamon

 METHOD

1. Preheat oven to 350ºF.

2. Cook noodles according to package directions, to minimum time. Drain.

3. Pulse cornflakes in a food processor, along with the sugar and cinnamon.

4. Beat eggs and sugar in a large bowl, add other ingredients and mix well.

5. Melt butter in a 9 x 13 pan to coat bottom.

6. Add 1/2 of butter to kugel mixture, 1/2 to topping.

7. Spread noodles in pan, add dairy mixture.

8. Sprinkle topping over all.

9. Bake for 1 to 1 1/4 hours. Stick knife in to test for doneness; if clean, it’s done!

 

These holiday recipes and photographs come to us from our contributing photographer and chef Melody Polakow.

The Popovers Pumpkin Pie

This recipe, featured on our Winter 2011/2012 cover, comes from Jennifer Beach of Popovers on the Square in Portsmouth, New Hampshire. For more tips, techniques and delicious recipes for baking the perfect pie, be sure to check out the article on page 12.

INGREDIENTS

• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 tsp pumpkin spice
• 1/4 tsp salt
• 2 large eggs
• 2 tbsp light corn syrup
• 1 pound pumpkin purée
• 2 cups milk

METHOD

1. Mix dry ingredients together. Add eggs, corn syrup and pumpkin and mix thoroughly. Add milk and whisk until smooth.

2. Pour into a prepared pie shell and bake at 325° F until set in the center, about 45-50 minutes.  (The time depends on oven and size of pie dish.)

3. Take out of oven, and let cool. Slice, and top with whipped cream to serve. (Jennifer Beach of Popovers on the Square recommends adding a bit of sugar and vanilla to the whipped cream used to top the pie.)