winter bounty

As winter slowly comes to an end, we anxiously anticipate spring and it’s bounty, but for now we at Blue Basil are using an array of winter vegetables. It’s exciting to discover new items to experiment with.

One of my winter favorites is red kale, a slightly more delicate version of the kale family. Simply strip the leaves off the stem, chop the stems into one inch pieces, saute in garlic and oil until “al dente.” Add julienned leaves, salt and pepper and saute until tender.

I also enjoy many varieties of squash such as butternut, acorn, and kabocha! A new one that I tried this year was koginut, which has a very rich and velvety texture reminiscent of a cross between butternut and kabocha. Give it a try as a puree with shallots, butter and a touch of honey.

My favorite winter vegetable is the winter truffle. It is highly underrated and will give a nice perfume to any dish. Slice them thin on cacio and pepe or risotto. For a great way to wake up, try fluffy scrambled eggs with shaved truffle and chives. It’s guaranteed to warm the soul!

There are many options in winter to create great dishes! Don’t be afreaid to try new ingredients. The culinary world evolves every season so enjoy it!

Until next time,

Chef Tony