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 | From: drwo@woteki.com Subject: Peposo Date: October 30, 2004 8:48:32 PM EDT To: aroundthekitchen@aroundthekitchen.info Reply-To: aroundthekitchen@aroundthekitchen.info So is anyone cooking out there? Why so quiet? As you may know, I have been on a Tuscan kick since we visited Tuscany this summer. I have been enjoying the wines and cooking in the style. Here’s a recipe using beef short ribs and butternut squash that is just about perfect for the fall season. I served it last weekend over polenta with a favorite Brunello and it drew raves. It is very delicious. Enjoy! Best, Tom |
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| From: leslie.borden@comcast.net Subject: Re: Peposo Date: October 31, 2004 5:52:01 PM EST To: aroundthekitchen@aroundthekitchen.info Reply-To: aroundthekitchen@aroundthekitchen.info Rob and I have been enjoying the fall foods, once we accepted the fact that peaches and tomatoes and even zucchini were finally finished. The farmers’ market now supplies us with several varieties of kale (we particularly like cavolo nero, AKA Tuscan kale, AKA dinosaur kale AKA lacinato; it’s the one with long, very dark green pebbly leaves), turnips, fennel, winter squash, broccoli, cauliflower, celeriac (celery root), kohlrabi, several kinds of potatoes, pears, and apples. Cauliflower has been especially nice, and we’ve been getting not only the usual cream-colored stuff, but one that is bright lavender-purple - and stays that way in the cooking, no fooling - and something called romanescue cauliflower, which is light green and has florets that look like geometric crystals. If there were ever anything out of science fiction at the market, that’s it. But all of the cauliflower is good - I’ve attached a recipe for cauliflower gratin that you might like to try. I like the change of season and the new things to eat, although I know from past experience that by January, it’ll be hothouse salad greens, a lot of kale, turnips, potatoes, wintered-over apples, and not a lot else. So we enjoy while we can. Oh, and it’s a good thing I’m being religious about going to the gym, because those fall-winter vegetables are a lot heavier to carry around than the light juicy summer produce! So make a visit to your local farmers’ market (you know I push Dupont Circle, but there’s Eastern Market, Arlington Courthouse, and Freshfarm markets at Penn Quarter and Georgetown during the week) and you’ll eat like a king. See you around the (seasonal) kitchen, lb |
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|  cauliflowergratinnew.doc |
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