For a fleeting period of time it was drizzly and moody autumn-almost-winter here in North Carolina. Out came the extra comforter, the slippers, and the belly-warming meals. But now we’re back to bright blue, sunny + hot, sweating under the blanket we keep forgetting to take off the bed.
Earlier this week dark clouds nipped swiftly across the state — a soggy cold front that left the ground strewn with fallen leaves. How superbly autumn, I found myself thinking.
The days since are warm and bright, but I seize every opportunity, no matter how brief, to savor seasonal, Wisconsin-like temperatures. That includes loading up a menu with cold-weather meals. Welcome back (for now), comfort food.
For you today I have flaky, buttery cod in a creamy, warmly spiced curry sauce + deeply charred green beans dry-fried with lots of onion, ginger and more spices.
Sing a song of seasons!
Something bright in all!
Flowers in the summer,
Fires in the fall!
— Robert Louis Stevenson
We both love spice and I regularly employ all sorts of hot peppers in the kitchen, but jalapeño receives the lion’s share of our attention. Never keen on letting fresh ingredients go to waste (nor exercising self-restraint in the garden or at the market when produce is in season + the price is right), I set off on an adventure to save the latest collection of chillies.