Fall is here
The moment you exit you house and see that the roads have turned to a warm shade of amber; you can feel a chill of excitement run through your spine- fall is here! There are a sufficient number of reasons why one should love this season- the holidays are around the corner; our surroundings turn into a Van Gogh painting, and let’s not forget the nip in the air that makes for the perfect evening. But our favourite part, undoubtedly, is all the food that finally makes a comeback! So here is a list of our personal fall favourites and their recipes with a twist:
- Everything Pumpkin!
Steam it, cook it, bake it, purée it! This season makes pumpkin the go-to fruit, sweet or savory. It is around October that the pumpkin harvest beings, once they turn a deep solid color and then it floods the market places with all of its varieties, hence making it rather popular during this time. Once you are done using up the fruit, save the seeds for later, too! Roasted pumpkin seeds make for a rather scrumptious knick-knack.
Creamy pumpkin rice
- 2 cups brown rice – uncooked. You can use any type of rice, really – basmati, white, whatever. Brown rice was my go-to because it’s cheap and healthy.
- 3 tbsp of olive oil
- 1 white onion, chopped
- 1 15 oz can of pumpkin puree
- 6 cups chicken broth
- Salt, pepper, and nutmeg to taste
Sautee onions in olive oil until they’re soft and translucent; in the meantime, mix chicken broth and pumpkin in a pot over medium-high heat. Bring to a boil and drop in the onions and rice; bring it back down to medium-low heat and simmer for an hour or so, or until the liquid is dissolved and it’s nice and creamy. Mix in salt, pepper, and nutmeg to taste.
- Apple cider + apple sauce= apple heaven!
As the apples start tumbling down their branches, we’re standing by at the ready with our whips and knives to conjure up our all time favorites, especially the ciders and sauces. The warm rendering of apples into an apple sauce helps us to ease in to this shift in the weather, and are extremely easy to cook. And in addition to that, they go with everything!
Ciders have always been the traditional way to warm up in winters, and with good reason. The musky, rich and warm rendition of an apple’s flavour sings with joy at the end of each meal.
Spiced apple cider
- 1 (64 oz) bottle of apple cider
- 3 cinnamon sticks
- 1/2 tsp whole cloves
- 1/2 tsp allspice
- 1/3 cup brown sugar
- Combine all ingredients in a slow cooker (you may put the cloves in cheesecloth if you don’t want to fish around them for the cider).
- Cook on high for 1 hour.
- Turn to low to keep warm. Stir before serving.
The commencing of fall announces with itself the start of the casserole meals. They are warm and filling and can be a good combination of nutrition as well as comfort and use the best of autumn fruits and vegetables. These one dish meals offer a rather large variety of options to choose from- vegetarian, meaty, sweet or savoury. But one thing in common with all the variations is the feeling of being fulfilled after having devoured into one.
Broccoli and Ham casserole
- 1 3/4 pounds broccoli, chopped
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 tablespoon Dijon mustard
- 2 cups milk
- 8 fresh sage leaves
- Freshly ground black pepper
- 8 slices cooked ham
- 1/2 cup breadcrumbs
- 1/4 cup grated cheddar cheese
- Preheat oven to 350 degrees F. and grease a medium to large casserole dish.
- Cook broccoli for 4 to 6 minutes in a pot of lightly salted water. Drain broccoli and pour into the prepared casserole dish.
- Melt 4 tablespoons of butter in a medium-sized pot over medium-high heat. Combine with flour and cook for 1 minute, stirring constantly. Mix in the mustard and take pot off of heat.
- Gradually whisk in the milk and sage. Place pot over low heat and stir until sauce thickens (it should coat the back of a spoon), about 12 minutes. Season with salt and pepper.
- Place ham on top of broccoli and spoon sauce on top of ham. Sprinkle with breadcrumbs and cheese. Bake about 25 minutes or until top golden and cheese is melted. If desired, place under broiler for 3 minutes to toast breadcrumbs and lightly brown the cheese.
- Root Vegetables:
All the healthful root vegetables are harvested during fall, just before the frost sets in. These vegetables are seriously packed with the most amount of nutrition and health benefits, so this is one fall tradition that makes your palette as well as body happy.
Roasted Fall Vegetable and Ricotta Pizza
- Olive oil, for baking sheet and drizzling
- Flour, for dusting surface
- 1 pound store-bought pizza dough, fresh, or thawed if frozen
- 8 ounces part-skim mozzarella cheese, grated (about 2 cups)
- 1 cup part-skim ricotta cheese
- 1 tablespoon fresh rosemary leaves, (optional)
- 6 cups (about 1/2 recipe) , drained and coarsely cut Roasted Fall Vegetables
- Coarse salt and ground pepper
For the roasted fall vegetables-
- 2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
- 2 pounds red new potatoes (12 to 14), well scrubbed and quartered
- 1 pound medium red onions (about 2 to 3), peeled and quartered
- 1 pound carrots (6 to 8 medium), halved lengthwise, if thick, and cut into 1 1/2-inch lengths
- 4 to 6 garlic cloves, peeled and smashed
- 3 tablespoons olive oil
- Coarse salt and ground pepper
For the roasted vegetables-
- Preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.
- Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature.
- Preheat oven to 475 degrees. Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup.
- On a lightly floured surface, roll and stretch dough into a 12-by-16-inch oval (or as large as will fit on baking sheet); transfer to sheet.
- Sprinkle dough with half the mozzarella. Scatter vegetables on top, and dollop with ricotta; sprinkle with remaining mozzarella and, if using, rosemary. Drizzle with olive oil; season with salt and pepper. Bake until bubbling and golden, 20 to 25 minutes. Serve.
- Thyme rosemary and sage spicing things up.
Our fall-winter kitchens are reunited with spices such as these three, that always make magic together, be it on a roast, braised meats, or just as garnish. While these three seem to be our stars in the kitchen, other winter spices include- mint, chervil, and bay.
Salmon with Sage, Rosemary & Thyme
- 1 1/2 lbs salmon fillets, 1 piece wild (not farmed)
- 1 tablespoon fresh parsley
- 1 tablespoon fresh sage
- 1 tablespoon fresh rosemary
- 1/2 tablespoon fresh thyme
- 1/2 cup olive oil
- 1 tablespoon balsamic vinegar
- Pre-heat oven to 400 degrees.
- Put all the herbs together and chop them up fine.
- Rinse fish and pat dry. Place in a large baking dish.
- Add olive oil to fish and make sure it’s well coated.
- Add balsamic vinegar to fish, sprinkle chopped herbs on top of the fish. Add salt and pepper to taste.
- Marinate for one hour, then put in oven for 15-20 minutes depending on the thickness of the fish. You may need more time if the fish is thick.
As you can see, we have a hefty to-devour list for this fall. Write in to us with any suggestions/queries relating to your fall palette and let us make this one heck a season for you.