Lahcen Abaichi, chef-owner of 14-year-old Cafe Paprika in Norwood, says he doesn’t differentiate much between winter and summer foods, rather it’s how you make them comforting. “All you need is a salad after that along with a robust red wine or beer.” “Long baking allows it all to meld into this perfect substance, sweet and mellow,” she says. Jansson’s Temptation taps into that, as a food that provides nourishment, physically and psychologically.” She recommends using good quality oil-packed anchovies and says the dish doesn’t taste fishy. The food historian and author of “Cooking with Fire” has researched “how people warm themselves in the coldest places and through the darkest seasons. She learned the recipe, which is essentially four ingredients: potatoes, onions, anchovies, and cream.
“You pop it in the oven, then shovel, and you have it to think about while you’re shoveling.” Marcoux, who lives in Plymouth, first tasted the “white creamy mess” at a Swedish friend’s house on Christmas Eve years ago. “It needs to be piping hot.” The rich potato dish is “ideal shoveling food,” she says. “It’s physically impossible to eat it in summer,” she says. There’s a food Paula Marcoux only allows herself and her partner, Pret Woodburn, to eat in cold weather and that is Jansson’s Temptation.
We asked a handful of local food folks what they like to eat or drink (or dream of) on frigid days. Even if you love New England winters, you probably crave certain foods when the temperatures dip and the winds howl. The next best thing may be enjoying a warming meal or beverage that heats you from the inside out. Hopping on a plane to warmer climes until spring arrives is not an option for all of us and neither is hiding under a pile of blankets for hours on end.
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