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Submitted by Barb Barnes
ALAMIKOS (January) and BIAODAGOS (February) are perfect hunkering down months, very contemplative. We get to restore our visions, make plans for the New Year as well as rest our weary bodies. At least we try to do all these things. During these months comfort food is very welcome, warming both heart and soul.
ROOT MEDLEY
5 pounds of potatoes, (Yukon Gold, red or white, cut up)
3 pounds of sweet potatoes, cut up
1 small celery root, peeled, cubed
1 small yellow turnip, cubed
Peel and cook all until soft enough to mash. Whip them together to blend flavors. Add a little salt and butter if you like. At this point you can serve the dish hot, or put in a baking dish and keep at 300 degrees until you’re ready to serve with other food. These flavors are subtle and delicious because they spark around in your mouth and leave you craving another serving.
WONDERFUL WILD RICE SOUP
1/2 cup raw wild rice
½ cup butter
1/2 cup chopped onion
½ cup chopped celery
1 teaspoon minced garlic (about 2 cloves)
½ cup sliced wild mushrooms, any variety or mixture
1 carrot, shredded
¼ cup flour
4 cups chicken stock
Salt and freshly ground black pepper to taste
1 cup light cream, optional
2 tablespoons dry sherry, optional
In a large stockpot over medium heat melt the butter. Add the onion, celery and garlic and saute until ten¬der, about 5 minutes. Add the mushrooms and carrot and saute another three or four minutes. Sprinkle flour over Vegetables and stir constantly another minute or so. Now add the wild rice and chicken broth to the pot. Bring all to a boil, then reduce heat to simmer for about 60 minutes, or until the rice is well cooked. Season with salt and pepper, stir in cream and sherry (if desired). Allow to heat through, but do not boil. Serve hot. *Note: As with many soups and chowders, it tastes best heated up the next day.
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