Foods to Satisfy in the Cold Months
By Ben Bebenroth

What meals would you eat if you were going to be asleep for three months? Steak and potatoes? Butternut squash gnocchi? Collards and braised pork? Any one of these options will leave you satisfied and full of warmth from the inside of your soul. Why do we crave these foods at the time of plenty? With the harvest in full swing, the season naturally gives way to a plethora of feasting occasions: Thanksgiving, Christmas and Hanukah, not to mention any number of holiday parties. But the true drive behind all of this consumption is our metabolism.

The body can sense shortening days and longer, colder nights. It instinctively responds by commanding the palate to bring in the calories. During the winter months, it takes more energy to maintain our precise body temperature than during the more temperate times of year. If energy demands are not met, these everyday functions become increasingly difficult for the body. From the constant shivering when we step outside our doors to the challenge of getting out from under warm blankets in the morning, our bodies are subject to more demands on a daily basis in cold weather. Fattier and starchier foods cushion the blow of winter in a way that a space heater cannot. So what is a great fall or winter dinner? Who is to say that there are no salads that will fill the bill during the gray months? Panzanella is the first that comes to mind. This rib-sticking marinated bread salad, with any number of ingredients, has a place at the table in any Mediterranean kitchen during the coldest time of the year. To create your own, toss toasted cubes of firm bread with your choice of vegetables and vinaigrette and allow to marinate for at least one hour.

Should you become bored with the variety of winter squash and other root-cellar crops, the staples of bread, cheese, eggs and cured meats will be there to pull you through. These foods are a nutritional boost and a gut-warming relief to the winter. And what could be better than a steaming bowl of chicken soup after shoveling the driveway? Or a well-deserved nap after a Sunday evening pot roast? For me, this dish takes me to my youth, basking in the warmth of my parents' fireplace. The bond between memories of meals past and meals yet to come connects our seasonal food preferences though the generations.

Every family favors certain dishes of the harvest season, and it is important to keep essential ingredients on hand. What do you keep in your house throughout the winter? Potatoes, garlic, some squash? Firm cheeses, cured meats and preserves were the original way of making the most of the dairy harvest in times of plenty to get the farmers through times of need. You can find these same items and more at your local indoor farmer's markets through all the winter months. Go ahead! Stock up and stay warm. Your body will thank you for it.

 

Roasted Beets with Peppers and Parmesan Serves 6 1 lb medium fresh beets, peeled 4 t olive oil 1/2 t kosher salt 1/2 t freshly ground black pepper 3 sprigs fresh rosemary 2 T grated parmesan 1. Cut each beet into six wedges and place in a large re-sealable plastic bag. Add olive oil and salt. Seal and     shake to coat. 2. Place a piece of heavy-duty foil (about 12” long) in a 15” x 10” x 1” baking pan. Remove beets from bag     and arrange on foil and top with rosemary. Fold foil around beet mixture and seal tightly. Bake at 400     degrees for 1-1/4 to 1-1/2 hours or until beets are tender. Discard rosemary sprigs. Sprinkle with black     pepper and parmesan.

Braised Beef Cheeks Serves 6 1/2 C all-purpose flour for coating 2 t salt 1 pinch ground black pepper 5 lb beef cheek meat 2 T vegetable oil 1 C Madeira (a fortified wine from Portugal) 1 C stewed tomatoes 1 clove garlic, minced 6 potatoes, peeled and cubed 3 onions, chopped 6 carrots, chopped 1-1/2 T all-purpose flour (or more) 1. In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the cheeks in the seasoned flour. 2. In a large pot, heat the oil and brown the cheeks well on all sides. Pour in 1 cup boiling water, tomatoes and garlic. Reduce heat to low, cover and simmer for 1-1/2 hours, adding more water if necessary. 3. Place the potatoes, onions and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter and reserve cooking liquid in pot. 4. In a separate small bowl, dissolve 1-1/2 tablespoons flour and 2 table- spoons water for every one cup liquid remaining in the pot. Add this to the pot and cook over low heat while stirring well until thickened. Pour over meat and vegetables.

Stuffed Acorn Squash Serves 6 1 acorn squash, halved and seeded 4 T butter, divided 4 T brown sugar, divided 2 C dry bread stuffing mix, divided 1-1/2 C chicken broth, divided salt and pepper to taste 1 clove garlic, minced ¼ white onion, minced 1. Preheat oven to 400 degrees. 2. Place squash, face up, in a shallow baking dish. In each half, place 2 tablespoons butter, 2 tablespoons     brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic and onion. Wrap each half     tightly with aluminum foil. 3. Bake in preheated oven for 1 hour, or until squash is tender.

Chef Ben Bebenroth is Northeast Ohio's only caterer with both extensive fine-dining experience and deep-seated relationships with local farmers. As executive chef/owner of Spice of Life Catering Co., he customizes every menu to the season and occasion using local and organic ingredients. Visit SpiceOfLifeCaters.com or call (440) 623-9990 for details.

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