When I can, I like to use ingredients that make sense for the time of year and the mood outdoors. Perhaps it’s more sustainable this way, but it’s certainly tastier and it just seems to make sense. (I know very little about Japanese cuisine, but they seem to have an obsession with seasonal cooking that’s far more all-encompassing than America’s local food movement. In many countries there are holidays and festivals when particular foods are in season, and that is exciting. We need more of those here.) Unfortunately, the next two months are the most challenging time of year if you want fresh and local ingredients in this part of the world. Winter comfort food isn’t enough anymore. Stews and root vegetables feel as bland and uninspired as a forsaken small town in the Midwestern United States. That’s why I’ll need to explore the back of my spice cupboard, take another look at my jars of dried chiles, and find ways to transform what I cook when basic ingredients don’t have much to offer. Today I made butternut squash curry by frying onions, garlic, and ginger with mustard seeds, cumin, and turmeric. I added cashews, which made the dish wholesome and filling; and pumpkin seeds, which add a slippery texture that goes very well with squash. Add diced butternut squash that has already been roasted in the oven, then pour coconut milk into the pan and cook for a few minutes.
(Photo: Outside Manuel Antonio National Park, Costa Rica.)
365 Days of Food 