Savoring Winter
Thursday, February 5, 2009 at 10:19AM 
It's easy to get caught up in a frigid funk, finding yourself cursing winter and dreaming of flip flops. Your garden is under half a foot of snow and you miss the heady scent of basil.
A week ago, Paul and I found ourselves at Blooming Hill Farm in Blooming Grove. The wood-burning stoves did their best to combat the 26-degree chill. The stands of root vegetables and squash looked a touch lonely. But there was a quiet allure about the gnarled tubers and saffron-tinged squash. The radishes, celeriac and fingerling potatoes looked like the stock of a witch's pantry - ready for transformation.
Now's the time to savor the last fruits of fall, the warming spiced soups and subtle, earthy flavors that will, sooner than you think, be lost in the excitement of spring.

Celeriac, Carrot and Chili Soup
Heat 1 teaspoon olive oil in a large saucepan and cook 2 medium onions, finely chopped until softened. Add 1 clove garlic, finely chopped and 1 hot red chili pepper, deseeded and finely chopped, optional (or 1/8 teaspoon ground, dried chipotle) and cook for a further minute.
Combine the vegetables (1 celeriac, peeled and diced, 2 ¼ cups carrots, peeled and diced, 1 cup celery, sliced) and add to the saucepan, allowing them to cook for a few minutes before adding 8 cups vegetable stock and 1/8 cup fresh cilantro. Bring to the boil, reduce the heat, partially cover with a lid and simmer for 25 minutes.
Blend the soup in a processor until smooth or use an immersion blender. Return the soup to a clean saucepan, season to taste with salt and pepper and warm through before serving, sprinkle with fresh cilantro.

Event: Mull Over Dinner @ the C.I.A.
Tuesday, March 24 @ 6:30 p.m.
Get a whiff of mulled apple cider and you are immediately flooded with memories of cold, crisp air; short days; and a warming fire in the hearth. This delicious meal at St. Andrew's Café will put mulling spices like allspice, nutmeg, clove, cinnamon, and citrus peel at center stage. You'll enjoy specialty beverages and foods that are inspired by the mulling process. Dinner will open with spiced pumpkin soup, followed by pork loin with mulled apple cider, and end with scrumptious spiced apple cobbler for dessert. $60. Click here to reserve.

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