Cozy Cooking
It’s November, and summer isn’t just over — it’s a very distant memory. The tomatoes are long since dead, the light’s gone by 4:30p.m., and I’ve thrown myself at the oven like it’s the only warmth left in my house (my husband, the patron saint of low settings, insists on keeping the thermostat somewhere between energy-efficient and spiritual suffering). Seasonal depression is coming in hot — which is more than I can say for my unheated bathroom, so like any food-obsessed person, I take solace in cooking.
The pace has shifted. I’m not racing the setting sun or pretending I’m going to “just throw something on the grill” anymore. The grill is covered, the outdoor furniture’s stacked, and I’ve stopped feeling guilty about staying in. With the air sharp and my weekends suddenly uneventful, I’ve moved back into the kitchen — properly. No half-recipes, no multitasking, no illusions that dinner is just fuel. If I’m cooking, I’m committing — fully.
That means long braises, simmering pots, and recipes that take their time — and expect you to do the same. I like dishes that are better on day two. This is the kind of cooking that spoils me: a cozy kitchen, something rich and slow on the stove, and leftovers that feel less like checking a box and more like a warm hug I gave myself. A dollop of crème fraîche on day two does wonders — a little spoonful of indulgence.
If you’ve had your fill of salads and you’re craving something you can actually sink a spoon into, might I suggest…
Thai Coconut Seafood Noodle Soup – rich, fragrant, and just spicy enough to clear your sinuses. It demands a deep bowl, a comfy seat, and a stack of napkins to wipe your nose.
Portuguese Seafood and Chouriço Stew, New England Fish Chowder, Cioppino, Bouillabaisse, Seafood Gumbo – the one-pot wonders I come back to every fall. Big flavor, minimal effort, and just international enough to pretend I’m somewhere else for the moment.
Baked Feta and Tomato Seafood Pasta – because roasting out-of-season tomatoes actually makes them taste better — and makes them even more healthy than raw. Lycopene — magic transformation. Science!
Crab Mac and Cheese – indulgent enough to make you forget how early it gets dark, and quick enough to finish before the last light fades.
Scallops over Polenta – creamy, rib-sticking, and requires just enough stirring to feel like you earned the calories.
And don’t even get me started on sheet pan meals. I’m a sucker for anything that cooks itself while I sip something warm and knit a few rows on a sweater. Try the Honey Roasted Salmon or Slow Roasted Salmon with Moroccan Carrots. Or toss everything vaguely root-like onto a tray, add some fish, and call it a night.
Anyway, the seasons are changing, and maybe our menus should too. So throw on something woolly, put your fish in a pot, and let’s cook like we’ve got nowhere better to be (because we don’t — and that’s the point).
Here’s to soup season.
— Grace
As always, I’d love to hear from you. Share your cozy cooking stories with me at AskGrace@sitkaseafoodmarket.com I’ll write you back, promise!
