Do you cook differently in the Winter?
Do you cook differently in the winter?
I know we do. I make a lot more thick soups, stews, and chili. I bake more. Breads, biscuits, cornbread, etc. to go with the soups and stews and casseroles. Oven fried potatoes, roasts, hams and other heartier meals.
It makes sense to heat up the oven in January just like it makes sense not to heat up the oven in July.
A lot fewer salads and not just because the garden doesn't produce dainty lettuces. Salad doesn't seem as nice even though it's available at every supermarket.
As an example, yesterday I made green and white soup in the crockpot. To go with, Bill made fabulous cheese buns.
Green and white soup is easy: homemade chicken stock (from the freezer), frozen chopped greens (kale this time), onions, and potatoes. Season as you like. Bacon bits or ham bits are a nice addition.
Fabulous cheese buns come from the King Arthur Baker's Companion on page 233. They call them (prosaically) cheese rolls.
They are fabulous cheese buns, stuffed with lumps of pepper-jack or horseradish cheese, and they are fabulous. Make a double batch because you'll eat one batch in a single sitting with whatever soup or stew it's alongside.
What do you do?