I’ll have to say the season I enjoy cooking most is the winter time. Soups, stews, chillis, and curries all so satisfying and warming when the weather outside is frightful. I usually make large batches and freeze some for a later date. The slow cooker tends to be my best friend around these months too. Nothing quite so satisfying than a hearty and aromatic dinner that you didn’t have to slave over. In our busy lifestyles, shortcuts are definitely the way to go. These days I just seem to gather recipes that sound and look comforting. This one pan roast chicken with fresh herbs, wine, vegetables and bacon was just the ticket when the temperatures plummeted this week. It is definitely a time saver too as it is all cooked in one pot.
With so many eye-catching Christmas posts out there, I thought I’d reflect on saying goodbye to autumn. Autumn is my second favorite season, after spring. It signals an end to the long dog days of summer. It’s a season where everything transforms in the garden. The season also known as “fall” in North America, is a time of year when the deciduous trees shed their leaves, but not before displaying a fiery exhibit which illuminates the sky.
I’d say a few meals are more satisfying and eye-appealing than a hearty and warm tagine. The name tagine is given to the conical shaped, earthenware vessel in which the food is cooked. From the stove top to the table, this decorative vessel with its fragrant stew forms the basis of traditional Moroccan cooking. Most authentic tagines have a small hole at the top of the conical lid to release some of the steam.