Fall

Fall

applecrispI had a vegetable drawer filled with fuji apples that had seen better days.  They were not fit to eat for my mid morning snack.  It’s rare that I clean out my vegetable bin and throw things away.  I always try and “re purpose” neglected veggies and fruit and turn them into something delicious.

These apples were no different.  I need to turn them into something yummy and a crostata wasn’t going to cut it (my usual go to dessert when I have too much of one thing on hand).  A few weeks back I had given away a copy of The Fearless Baker on this blog post and I really wanted to bake a few more things from the book. I remembered reading about her Apple Crisp Bars and earmarked the page.  I grabbed the book and started collecting ingredients.  I already have a favorite crust for fruit type bars as well as a streusel topping.  I did, however, make her apple filling and it was good enough to eat with a spoon, all on it’s own.

I brought these to a casual lunch and both men and women devoured them.  The kids topped the ends and the leftovers with vanilla bean ice cream and said it was hands down better than any apple dessert they had ever tasted.  This gets my vote as well!

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matsutake-001.jpgMatsutake Mushrooms

In rough times like these with the economy falling down around our knees and election weeks away, we all need to find some silver linings to revitalize our souls – at least temporarily.  For me that means going to the Portland Farmer’s Market on Saturday mornings and making a beeline for Roger the Mushroom Man. Living in the Pacific Northwest, America’s mushroom breadbasket affords me a wide (and wild) variety of shrooms.

But none are better – or more expensive – than the matsutake – tricholoma magnivelar for you science-heads. This meaty, spicy cinnamon, earthly flavored delight is harvested in the Cascade Mountains. Most of them are shipped off to Japan where the best ones – those with a tight cap – go for over a grand a pound. Roger sells them for $36 dollars a pound; but being an über-honest dude, sells the ones which have been invaded by worms for $12. While I am not offended by the taste of worms – in fact I have had a few that were quite pleasing to my palate – I do not like digging them out of my matsutakes.

 

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zucchini-raw-pasta-tomatoes.jpgThis is the first time in my life that I won’t be kicking and screaming for summer to stay just a bit longer. Not that I want it to go, mind you, I’m just happy to see the seasons do their thang, the earth to change notches such a tiny bit. The days are already significantly shorter, but when you’re from Southern California you’re generally immune to massive temperature changes anyway.

Besides, this past month I’ve been living in Thanksgiving because of my work, and Christmas is next week. I’m mentally already there.

While my brain may be on all things holiday, my tastebuds will most likely be the last thing to get on the bandwagon. A trip to the market explains why: there are still beautiful tomatoes and other summer fruit waiting to be scooped up and enjoyed one last time before we move on to slower, richer things. Which reminds me of this recipe, something I’ve made 5 or 6 times since it hit the newstands this past July. I’ve been meaning to share it with you but keep forgetting. Now I better do it as one last goodbye to summer, don’t you think?

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porkpeachesI have always associated peaches with July and August. That is until a few years ago when I discovered the most succulent peaches I ever tasted -- in September.

Peach season in California is long and abundant; it runs from May to October and peaks from July through September. In general, peaches are picked early to withstand shipping and to have a longer shelf life. The problem is when you take home many of these peaches, they are as hard as a rock (and taste like one too). That's why buying locally grown peaches is a better option when possible.

A couple of years ago at a local farmers' market I discovered Summerset peaches, which peak in September. Like a California sunset, these fruits are a dazzling blend brilliant reds, warm oranges, and golden yellows. In addition to being visually beautiful, they emit a delicate floral aroma and are amazingly juicy and succulent, as if warmed by the sun.

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plumsaladI love plums. Love them. They are so versatile, good both savory and sweet. I also love a good salad and am always willing to try something new in this arena as well.

The key to a decent dressing is good olive oil. There is no question it elevates the salad to new heights. It can also mercilessly drag it down when not up to par. A good extra-virgin olive oil is key to this Grilled Plum Salad with Brandy-Mint Vinaigrette. The ingredients are few, so quality matters.

When I made the dressing, I sort of felt like it needed something else, another flavor. But then I stepped back and looked at the other ingredients going into this salad; bacon, grilled plums, goat cheese, toasted pecans and peppery arugula. I decided to hold off adding anything and I’m glad I did.

This salad exploded with flavor. A bite with plum, cheese, arugula, nut and vinaigrette….yum. However, it’s definitely a grown up salad with the brandy addition. The perfect starter for a special dinner.

Try it for yourself when you have some time. 

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