One of the several symptoms of Cabin Fever is the persistent need to cook every meal, every snack, every day, a laborious process that requires diligent planning and savvy food shopping to combat boring repetitive meals. We can't just jet to the grocery store if we run out of lemons, people.
Snowed-In Sample Meal One:
You've heard the jokes about a million breakfasts of French Toast this week right? Because it seems every family in the Northeast hoarded milk, eggs and bread. Cafe Drake HRV didn't actually stock up on any of these three items, but we did have remnants of each in the fridge, and our favorite meal so far was this dark horse - Cauliflower and Rye Bread Pudding. It's so good, it's kind of crazy. Don't wait until the next snowstorm to prepare yourself. Major bonus points also for the casserole's ability to be reheated at least two times with no loss in flavor or texture.
|The bread pudding is equally good hot or just warm.|
|Our Cauliflower and Rye Bread Pudding with a roasted Italian pepper and arugula salad.|
Snowed-In Sample Meal Two:
|Top with large slices of capocollo. Not too many. Dot with a few pieces of tallegio cheese. Just because, again, this is what we had, in the fridge, during a blizzard.|
|Decorate with some roasted vegetables, something we ALWAYS have in the fridge. Above, we used red and green bell peppers, zucchini and red onions.|
|Enhance further with crushed red chili flakes, fresh thyme or oregano leaves and a drizzle of olive oil.|
|Pots of fresh herbs, like the lemon thyme in our kitchen window seen above, bring bright, sunny flavors to winter shut-ins.|
|Bake the pizza at 425-450 degrees F. until the crust is beginning to darken and the cheese is bubbling.|
|Finally, top with a tossed salad of baby kale and grape tomatoes. A tart balsamic vinaigrette is an ideal counterpoint to the creamy cheese and rich cured meat.|