Ode to the Sea

I love winter food. Most people think summer is the best time for shellfish, lobsters, oysters, and clams. But the colder months permit us to enjoy the best of these crustaceans. As I look to December for ideas, I think pumpkin and lobster bisque. Smell the pumpkins roasting in the oven and the lobster stock on the stove; that's pure comfort from the chill in the air. Mushrooms, chestnuts cry out for braised meats and ragouts. Big bowls of oxtails and pasta on the table with winter kale to add some crispness to the dish.

Apples, pears, and quince for desserts baked, poached and roasted in cakes and pies. The winter months bring so many choices. There is just a light chill in the air now, however soon fall will morph into winter and with this the presentation of a new cornucopia of the wonderful foods of winter. Come with me to experience the comfort and warmth of a new season.

Let's keep warm and comfortable in the cold.

BlogRyan Foy