Even though our San Diego winters are nothing like those we experienced while living in New York City, they are nonetheless chillier and darker than our only other season “spring-summer-fall” and we find ourselves gravitating to hibernal fare like braises and stews. So with the arrival of daylight-saving time this weekend, I thought we’d have our last hurrah for winter cooking: a long braise of beef with loads of onions, anchovies, and green olives along with tomatoes and a full bottle of red wine.
Serendipity led us to last night’s scrumptious vegetarian dinner. On Friday, my husband sent me a recipe by Yewande Komolafe he found in The New York Times for a lentil and orzo stew with roasted eggplant. Little did he know that, just the day before, I had already chosen the very same dish for a future post.
Given the recent dank and dreary weather, atypical for San Diego, the stew was the perfect entree: earthy lentils, slowly simmered with aromatic vegetables and orzo, brightened by finishing with the juice and zest of lemon, and then topped with meaty chunks of eggplant roasted with warm and citrusy coriander. A few shavings of salty ricotta salata or even some crumbled feta completes the dish.