Among other tings, I am a classically trained chef and worked at a fairly high level within the fine dining industry for about a dozen years here in the Pacific Northwest (USA). I have always been fascinated and intrigued by traditions that include specific food items during different parts of the year across all cultures around the world. Here in the U.S., this time of year is notorious for hearty soups, slow roasted meats, indulgent pastries and many other special treats we do not really partake in at other times of the year. Today I am making a soup that takes over 12 hours to cook, and some homemade bread, and it leaves the whole neighborhood drooling a bit This is one of my traditional meals that is at the top of the request list of friends and family alike.
I would like to know what dishes you make around this time of year that fill your home with irresistible odors (or what mom used to make, if you don’t cook), and what smells make you think of during this festive time. Our sense of smell is one of the oldest and best developed senses we have. Although grey, wet and at times a touch depressing, these famous Oregon winter months do coax us back into the kitchen where we remember just how nice it is to take our time crafting something that only gets better with each passing year.
It’s nice to get to know our fellow creatives from around the world a little better. And food is universal, so sound off and let us know what’s cooking in your home!
Now, this is a thread to my liking
In Germany, there is an age old tradition. This tradition says that whoever has the biggest and most varied assortment of christmas cookies gets respected in the neighborhood. Now, I don’t live in Germany, nor am I fully German, however, this tradition has been ket in my family. Every year, it is a great honor to be allowed to help bake cookies, and the greatest challenge is to find new kinds of cookies and incorporating them in the already tight schedule of cookie baking.
Then, when It’s christmas, we have a pile of cookies (about 3 kg, if not more) which usually lasts all three christmas days.
if you’re talking about cooked food though, our real christmas meals are Schnitzel and Roast, and of course a nice soup
@OhmLab – I’ve got to know what the soup is???
Been doing a bit of continent jumping – gave the kids liver & bacon for the first time (swapped the liver for sausages – after a few ‘urghhhs’). My wife had Picadillo that I made yesterday (and she didn’t fancy then!?) and I’m just now relaxing with some wine cooking myself Chicken Kapitan.
One of the joys of working from home – I get to do all the cooking!
Cooking with wine, red or white, is something I like so much ! And, well, when travelling around the world, I was often asked if in France, we really ate snails and frog’s legs. To tell you the truth, these specialities are not so common, I know quite a lot of people who never tried them but it’s also depending on the part of the country where you live
Any recipes for the season you can share? man I love to cook!!
That part of the year is actually over now, but it lasted until just a few weeks ago. It starts in early or mid-autumn. And it’s not a custom that makes your house smell of delicious food. It’s a whole city that smells! It’s the time when people start preparing “conserved” foods for winter. And the thing that smells so delicious is cooked paprika, prepared as ajvar.
Apart from that, winter is usually a part of the year when we have feasts – people celebrate patron Saints of their home/family, so many meat-based dishes are common this time of year. And, boy, you need some serious skills to survive such a feast It starts with mezettes (don’t know how to spell this one, but it’s various salads and appetizers…), followed by soup, then usually by stuffed paprika and sarma. And it’s only after those, if you still have some space left in your belly, that you get to eat meat Which is, of course, followed by some sweets, usually various kinds of cookies No need to mention that during the whole feast you get to drink a lot (starting with aperitif, usually delicious home-distilled rakija, followed by beer or wine – usually spritzer).
Okay, that was enough, I have to attend such a feast tonight (and tomorrow, and the day after tomorrow…), so I better prepare for it
Sorry for the delay everyone
@RossSadler The dish that sparked this thread was split pea with fresh smoked ham hocks.
@Daniel_R I’m always down with sharing recipes, but you usually only get approximations from me. I don’t measure, weigh or time anything when cooking. Just going for perfection on the fly, so to speak
@urbazon You made my mouth water! I need to make it out there one of these years…
Soups, most definitely, chunky winter veg and potatoes or chunky veg and chicken HMMMM you can’t beat the smell of freshly boiled veg. It reminds me of Sunday’s back in my parents.
Also, around this time of year there’s usually a smell of roasting stout preferrably guinness from the pudding (fruitcake) being baked in the oven. That thing lasts up until February!!!!!