Getting to the root…

In pagan terms, winter is the time of year when the earth’s energies retreat underground, nourishing the roots of plants to give them strength for the orgiastic growth of spring. In cook’s terms, this translates into concentrated sugars and the sweetest time of year for root vegetables: beets and carrots, but also less common types such as parsnips, salsify, burdock, and celery root all will be at their best. Parsnip purée is delicious. When peeled and boiled or steamed, salsify will be reminiscent of white asparagus. Burdock is not terribly attractive on its own, but chopped into stews and stocks, it will add an unmatched depth of flavor, and is renowned for its medicinal properties. Peel, grate, and briefly blanch celery root, then toss it in a sauce remoulade. Pair with grated carrots and diced bets tossed in vinaigrette, and you will have a classic french appetizer.

PuMPkIN, PROSCIuTTO AND RED PEPPER LASAgNA Serves 12

This is a party dish, it’s delicious, unusual and can be assembled ahead and baked an hour before serving. To make this lighter and quicker, 4 cups of prepared marinara sauce, mixed with a cup of light cream could be a substitute for the creamy cheese sauce in this recipe.

Serve with crusty Italian bread, heated for five minutes at 350 degrees and then sliced, and a crisp salad.

filling;

4 T. unsalted butter

2 yellow onions, diced

6 cups peeled, diced cooking pumpkin or butternut squash

3 red peppers, seeded, cut into 1 inch squares

3 T. olive oil salt and pepper

Sauce;

8T. unsalted butter

1/2 cup unbleached flour

2 cups chicken or vegetable stock

2 cups light cream

1 cup freshly grated parmesan cheese

1/4 tsp. nutmeg salt and pepper to taste

Assembly;

1-1/4 lbs. lasagna noodles, cooked al dente and drained

1/2 lb diced Prosciutto (another smoky ham would be fine)

1/4 cup fresh sage leaves

1 cup freshly grated parmesan cheese

2 cups grated mozzarella cheese

Preheat oven to 425 degrees. Butter a 10 X 15 inch pan.

Prepare the filling:

Toss the squash and pepper with olive oil and roast on a sheet pan for about 30 minutes. Set aside. Sauté onion in butter over medium heat until very tender, stirring as necessary to keep from burning, about 15 minutes. Toss with squash, season with salt and pepper. Reset the oven to 350 degrees

Prepare the sauce: melt the butter in a medium saucepan over medium heat. Add the flour and stir and cook for 2 to 3 minutes. Slowly add stock, 1/2 cup at a time, whisking and cooking as you add it. Add the cream and cook until thick and smooth. Stir in parmesan, nutmeg, salt and pepper. Remove from heat.

Assemble;

Line the bottom of the pan with noodles. Sprinkle with half the diced Prosciutto and 1/3 of the sauce. Scatter with mozzarella cheese and sage leaves. Cover with more noodles, then all the vegetable filling, more cheese, and a cup of parmesan. make another layer of noodles and top with the remaining ham, another 1/3 sauce and the remaining sage. The final layer has noodles, sauce and all the remaining cheeses. Bake the lasagna 50 to 60 minutes. Let cool 10 minutes before cutting.

CARROT & PARSNIP SOuP

2 lbs. carrots or parsnips, peeled & rough chopped

1 sprig rosemary, for carrot soup only

½ small onion, diced

2 cloves whole garlic

3 stalks celery, chopped

1 quart vegetable stock or broth

1 ½ cups heavy cream

1 stick of butter, for roasting olive oil as needed salt & pepper to taste

This recipe is the same for both soups and should be made separately. Toss carrots or parsnips in butter, salt & pepper and roast at 375 degrees until soft & golden brown (about 20-30 minutes). Add rosemary to carrots before roasting. Sauté onion, celery, garlic in olive oil for 4-5 minutes until translucent. Add parsnips or carrots and vegetable stock. Bring to a low boil for 15 minutes. Puree in a blender and strain. finish with cream and adjust seasoning. If needed adjust consistency with stock but make sure to season.

Lynette La Mere is the proprietor of Pure Joy Catering Inc. (www.PureJoyCatering.com) and a freelance writer who lives in Santa Barbara. Shopping hints: All ingredients appear in bold-faced type and can be found at Farmer’s Market (for info call 805962-5354), Lazy Acres, Tri County Produce

CREAM OF ROASTED PEPPER & TOMATO

SOuP WITh TuSCAN hERB OLIvE OIL

Ingredients

2 – 28 oz. cans tomato puree

1/2 cup white wine

2 cups chicken or vegetable stock

2 large red bell peppers, roasted, seeded, peeled and chopped

3 tablespoons Tuscan herb Olive Oil

1 medium yellow onion, finely diced

4 large cloves garlic, minced

1 bunch fresh basil leaves washed, dried, & torn, reserving 6 small sprigs for garnish

1 teaspoon dried oregano

1/2 cup grated Romano Cheese

1 cup heavy cream sea salt and fresh ground pepper to taste directions

In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan herb olive oil over medium-high heat. Add the onion and saute until translucent, for about 3 minutes. Add the garlic and saute for another minute. Add the white wine and reduce by half.

Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot. Lower the heat to medium and simmer for 20 minutes. Remove the pot from heat. Using an immersion blender, puree the hot soup until smooth and creamy in consistency. Add the heavy cream and Romano Cheese and stir to combine. Adjust seasoning with salt and pepper to taste.

Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan herb olive oil and a sprig of basil. Serve immediately. Serves 4-6

Courtesy Viva Oliva Olive 207 Paseo Nuevo, Santa Barbara.

CREAM OF WILD MuShROOM SOuP

1 tsp. olive oil

1 tsp. butter

1/2 cup celery finely chopped

1/3 cup shallots finely chopped

3 cloves garlic finely chopped

4 cups fresh wild mushrooms, a mix is best (chanterelles, porcinis, oysters, shiitakes, etc.)

1 tsp. kosher salt

2 cups chicken broth

1 cup cream

3 Tb. dry white wine

1/2 Tb. fresh parsley chopped

1 tsp. fresh thyme chopped salt & freshly ground black pepper heat oil and butter in a medium-sized stock pot over medium-high heat. Add celery, shallots, and garlic; sauté until lightly browned about 3 minutes. Add mushrooms and kosher salt and continue sautéing and stirring until most of the liquid is cooked off. Add broth then cream and white wine. Reduce heat to a moderate simmer and stir occasionally for 20 minutes. Add parsley and thyme and season to taste.

PIM’S gRILLED ShRIMP SALAD WITh POMEgRANATE DRESSINg (for four)

16 large Santa Barbara prawns, shells removed, cleaned and deveined

6 cups mixed organic baby greens, gently washed and dried

1 cup diced mango

1 cup diced papaya

1 cup chopped and toasted hazelnuts marInade for shrImP

2/3 cup of pomegranate dressing (below) pinch of saffron dressIng

Let saffron infuse for a few minutes and stir.

1 cup fresh pomegranate juice

1/4 cup blood orange juice

1 tsp. honey

1 Tb. balsamic vinegar

1 Tb. olive oil

Salt & pepper to taste

Combine ingredients in a blender and adjust flavors to taste. Place shrimp in a shallow baking dish in a single layer (do not stack them). Pour marinade over the top. Let sit for 10 minutes then turn them over to marinate on the other sides for an additional 10 minutes. heat barbecue, stoveop grill (or cast iron frying pan) to medium high. Grill (or sear) shrimp 1 minute per side, remove from heat and set aside.

In a large salad or serving bowl, add mixed greens, mango, papaya and approximately 1/3 cup of the dressing (not the marinade) and toss to lightly coat the greens. divide salad to four salad plates (or two for a main course) and top with equal pieces of shrimp. Top shrimp with a thin drizzle of the remaining dressing and sprinkle hazelnuts over each plate. Serve immediately.

EggPLANT PARMIgAIANA WITh SugO MARINARA

2 large eggplants

6 beaten eggs

8oz olive oil

1lb grated whole milk mozzarella

1/2lb grated parmesan cheese pinch of dried oregano fresh ground pepper

16oz jar of Ilvento’s Sugo Marinara

Pre heat the oven to 350 degrees. Peel the eggplants and slice lengthwise, about 1/8 to 1/4 inch thick. heat the oil in a large pan until hot; dip each slice in egg and fry the batches until golden, turning once. In a shallow baking dish, spoon the Sugo marinara to lightly cover the bottom of the dish. Cover with a layer of eggplant slices, then a layer of Sugo marinara, and then a layer of mixed cheese. Repeat this process until the dish is full. Bake at 350 until the top is slightly toasted, about 20-25 minutes. Allow to cool partially before cutting into squares and serving. Can be made ahead and refrigerated before baking.

Ilvento Marinara Sauce available at Isabella Gourmet Grocery Store, 5 East Figueroa St. downtown. Isabellagourmetfoods.com

BAkED BuTTERNuT SquASh WITh FRuIT AND NuT RICE

PILAF & FRuIT COMPOTE

From Edie Robertson

“This dish has all the colors and flavors of fall and winter! Our customers love this special, it is a vegan recipe but is well rounded nutritionally. A great addition to any holiday meal.”

4 medium butternut squash, cut in half

1/4 cup olive oil rICe PIlaf:

4 cups cooked rice

1 medium onion, small dice

1 tsp. fresh minced garlic

1/4 cup fresh (or frozen) corn kernels

1/4 cup fresh (or frozen) peas

1/4 cup red bell pepper, small dice

2 medium carrots grated

1 Tb. salt or to taste

1/8 cup chopped pecans

1/8 cup pine nuts

1/8 cup sliced almonds

1/8 cup dried cranberries

1/8 cup raisins

1/8 cup golden raisins mIxed ComPote:

2 cups blueberries (frozen okay)

1 cup cherries (canned okay)

2 sliced peaches (frozen okay)

1/8 cup honey

PreParatIon: squash rICe: mIxed fruIt ComPote: Cook all compote ingredients in a sauce pan until fruit is tender. assembly:

Preheat oven to 350°. Brush squash with oil place face down on a sheet tray. Pour water on tray to come up 1/4 inch on the squash. Bake for 40-45 minute or until tender.

Prepare rice in rice cooker or on the stove to yield 4 cups. Saute onion, garlic, corn, peas, red bell pepper, carrots, and salt until onions and bell peppers are tender. Add cooked rice to sauté and add all the nuts, cranberries, and raisins.

Scoop the seeds out of the tender squash and fill with the rice pilaf. Place on plate and ladle mixed fruit compote over top, garnish with toasted walnuts and mint.

EDIE’S hAzELNuT ENCRuSTED ESCOLAR WITh POMEgRANATE COuLIS AND SAFFRON RICE

(for two)

PIlaf

3 cups cooked Jasmine rice, kept warm

1/2 cup shallots or green onions

3 cloves of garlic, minced

Pinch of saffron

2 tsp. orange zest olive oil

Place medium saucepan over medium high heat, add olive oil and saute shallots or onions, garlic and saffron together until slightly soft. Remove from heat and blend into warm Jasmine rice. Stir in orange zest.

CoulIs

Seeds of two pomegranates

1/4 cup balsamic vinegar

Pinch of cayenne pepper (optional) esColar

Press pomegranate seeds through a chinois or strainer, catching juice in a large measuring cup or bowl. Place juice in a small sauce pan with balsamic vinegar. Cook slowly over medium heat and reduce to a tar-like texture.

2 filets of escolar

1 cup hazelnuts, course ground

Salt & pepper to taste olive oil to serve

Preheat oven to 375°. Season ground hazelnuts with salt and pepper, roll filets in ground nuts. heat an oven-proof skillet over medium-high heat and add olive oil. Sear filets on both sides. Remove from stovetop and place in a 375° oven until cooked through (about 3 to 4 minutes).

Spoon portions of rice onto the center of the serving plates, forming a flat mound. Place filet on top of rice and drizzle a ring of coulis around, allowing enough for diners to dip each bite of filet. Season with additional salt, pepper and cayenne, if desired. Serve immediately.

ChICkEN POT PIE

From Crista Fooks of Scarlett Begonia

Crust:

1 package Trader Joes Puff Pastry egg Wash (with a fork, mix 1 egg with a Tablespoon of water ) fIllIng:

2 T Olive Oil

1 container of mirepoix (diced carrots, celery, onions available at Trader Joes)

1/2 cup fresh, small button mushrooms, cut into quarters

1/2 cup frozen peas (defrosted)