As 2012 comes to an end, I’m taking stock of a few things this year, mostly food-related, because of course. But first, a few nice things to cook this winter to keep warm (it’s snowing out here something fierce in Boston as I type this):
Roasted Kabocha Squash: Steamed to soften, seeds and pulp scraped out, cut into wedges, basted in melted unsalted butter (experiment with adding a pinch of sea salt, cinnamon, nutmeg, or whatever spices take your fancy), roasted at 350 degrees for 15 minutes, basted in more butter, roasted at 400 degrees for 20-30 more minutes until the surface turns a crispy brown. Enjoy, skin and all.
Spicy Chicken Stew: I like making this dish because it is extremely easy and very tasty. My mother used to call this dish “Seoul Chicken.” Chicken legs are brined in salt water for 30 minutes, then browned in a large pan with some olive oil. Your spicy sauce is made from soy sauce, honey, grounded Korean red pepper powder, minced garlic, and minced ginger. Throw in some potatoes, and carrots for flavor towards the end. Cover and cook.