Fall produce isn't just about pumpkins and squash, which is what most people assume. Other vegetables, too, reach their prime in the fall. Right now you'll find a host of cabbages in season, including the entire family—cauliflower, broccoli, and Brussels sprouts, which are my personal favorite. These mini cabbages are so adorable—I just wish more people liked them.
When it comes down to it, you either know how to cook Brussels sprouts or you don't. Those that don't know how to cook them ruin it for everyone else. A pot of over-boiled sprouts never could make anyone like the vegetable (kids liken the smell to stinky feet). The correct cooking method is key to coaxing out the natural sweet flavor of sprouts. No other method can do that better than roasting.
The simplest way to prepare sprouts for roasting is to toss them with oil, salt, and pepper. Then just roast until tender, about 25 minutes. You can customize the basic recipe to suit your own tastes, e.g. add some herbs or vinegar or even lemon juice. For this recipe I utilize preserved lemons I made earlier in the year. Thin slices of the lemon rind along with some of the briny juice give this dish a noteworthy zip. You will love sprouts prepared this way.
Pasta seems to be my go-to when I’m short on meal-preparation time. Not only does it cook in just minutes, but it pairs nicely with a variety of vegetables and sauces. Last week I made a sauce of penne, pumpkin and Parmesan.
inspired Penne with Creamy Pumpkin Sauce with flavors reminiscent of the butternut-squash-filled ravioli I swooned over years ago. I’m not a huge fan of sage, but when the flavor is infused into the dish as whole fresh leaves of the herb saute with some onion and then simmer in white wine, it becomes a whisper that is just loud enough to detect, but not overbearing. For me, the slight essence of sage in the sauce is just right.
Pears have a special place in my childhood. When I was a kid, my family would pick pears from the trees in my aunt and uncle's backyard. They always had more pears than they knew what to do with. My aunt made pear sauce, much like apple sauce, and my mom would can the pears to be eaten as compote. We would also eat them raw, when their so sweet, juicy, and buttery. I love them that way, but often enough the ones you buy in the market are not the best to eat out of hand. That's when I like to poach pears to create a unique dessert.
Stuffing, mashed potatoes, sweet potato casserole, green bean casserole. Most people will say that Thanksgiving isn't a holiday without these traditional dishes, but that doesn't have to be the case. Although they are classics, it doesn't mean they can't be reinterpreted, reimagined, or replaced with an equally interesting seasonal side dish. When vegetarians are around, it's also courteous to keep them in mind when planning the menu.
Apples are officially in season and I'm excited to get cooking and baking with them. Fall is one of the best seasons for food, just because there's finally an opportunity to make hearty meals that all appeal to our comfort zone. Apples, more than any other fruit, best represent the season. They're combination of sweet and tart flavors, contradictory as well as complementary traits, seem to fit the unpredictability of autumn just perfectly.