Sometimes it’s best just to keep things simple, especially when trick-or-treating starts before 4pm around here. Zuni roast chicken, mixed greens salad with parm & persimmon and sautéed mixed mushrooms.
recipe (and doggie Halloween pics) after the jump
< cue swelling strings > OK, it’s not really special at all — just a garden-variety post — but if you’ve been here before, you’ll know I only update once a week at most. This is me trying to be better about that sort of thing.
Another change for the better? Instead of my annual satisfying-yet-ineffective tactic of resisting the return to fall, I’m embracing it with open arms this year. No, seriously: I didn’t whine even a little bit about the annual closet switchout, dutifully donned a hat and jacket when morning temperatures and the Hudson Hawk made my walk too brisk for bareness and have sucked it up about not seeing my house in daylight during the week. Just trying to Ac-Cent-Tchu-Ate the Positive here, and the easiest way I know to do that is through cooking, focusing on seasonal goodness.
Gil can attest to my current pumpkin/winter squash obsession. (We’ll be attending castings for Jersey Shore if I don’t cut it out. Coming soon to a boardwalk near you:Â Amy “The Back End” and Gil “The Incident” Roth.) I’ve been roasting pumpkin like crazy for custards, puddings and mashes, but my favorite use so far has been for soup. What you see in the picture above isn’t revolutionary and won’t set the world on fire, but it’s thoroughly delicious and feels rich and indulgent even though it’s (gasp) vegan. It’s a lush pumpkin soup flavored with roasted garlic, coconut milk and Singapore curry — a lovely, light spice blend that doesn’t overwhelm any other components of the dish.
- – - – - – - – - – - – - – - – - – - – - – - – - – - – - – - – - – - – - – - – - – - – - – - – - – - – - – - – - – - – - – - – - – - – -
I jumped feet-first into serious cold-weather cooking last weekend to satisfy a craving for chickpea soup (pasta e ceci, minus the pasta this time around). To make it gluten-free, I substituted ribbons of rainbow chard for the pasta, adding them to the soup just before serving so they wilted just enough to turn silky but still provided some texture with each bite. It’s a different animal than the original, to be sure, but the chard really added a nice dimension to the soup and I figure extra servings of greens are always a good thing.
When I was doing my grad school stint in St. Louis, one of the guys in my program announced to the office, “I can always tell who the Southerners are when it gets cold. You people bitch all winter long.” So yeah, I’m sure I’ll change my tune once we get deeper into the season, but for now, I’m happy enough not to fight Mother Nature. Wow, can roasted root vegetables be far behind?
recipes after the jump
I found myself at home mid-week trying to sleep off a sinus infection, but got bored with all of that lying about after a while. (This development is disturbing to me, since I used to be quite happy lazing the day away, watching trashy TV and napping. When did I turn into my dad, needing a project to keep me happy and productive?!) So I did what I always do; I escaped to the kitchen. Still groggy and hungover-ish from Nyquil, I wasn’t up for a full-blown meal, but a simple soup was something I could handle and Potage Parmentier fit the bill perfectly. It’s the easiest thing in the world to make and any additions to the potato and leek base amount to a “why not?” soup.
Should I add celery root? Why not?
How about some apple? Why not?
Maybe a whole head of roasted garlic? Hell, yeah! I mean…why not?
The soup left me with a small batch of potato and apple peels, which I hated to see go to waste, so I munched on the apple peels while the soup simmered, and turned the potato peels into a nutrient-filled version of fries…simply stir fried in a little bit of olive oil until golden brown, then tossed with salt & pepper.
They’re really amazing drizzled with truffle oil, or better yet, melted truffle butter. But this time I just ate them plain, with a glass of iced tea. Perfection.
The boys were very supportive of my earlier decision to nap extensively, but couldn’t agree to end the day in a productive manner.
I’m tired of fighting it.
We had snow yesterday (snow, people!), so I’m diving into fall cooking starting with a simple breakfast — acorn squash roasted with cultured butter, brown sugar, cayenne pepper, and a liberal sprinkling of salt. I’ll be restocking my squash supplies over the weekend so this kind of thing is always an option.
Update: I’ve added a recipe of sorts after the jump.
