It’s that time of year again when I cannot contain my excitement for cozying up on the couch with a big bowl of soup. Cold weather and soup go hand in hand, especially when the soup contains an explosion of autumn flavors. While chunky stews are great and definitely serve that “comfort food” purpose, there’s nothing better than a smooth and silky soup to warm you up when the crisp November air settles in.
The story behind this dish actually starts with a story my grandfather once told. My family loves listening to his “back in the day” Italian tales around the dinner table, especially the ones involving the food he grew up eating. One of them was about how they used to make large batches of polenta for dinner and use the leftovers for breakfast. They would fry them up and eat them with maple syrup, just like French toast.
I think Parmesan cheese can make anything taste good. Just a sprinkle of cheese won’t do, though. I like to load a heaping mound of Parmesan over pasta, on top of soup, or to anything else imaginable. The nutty taste is too good to resist, and it holds up really well because of its hard texture. So, when I was eating at Fogo de Chao, a Brazilian steakhouse in downtown Chicago, I was excited to see that one of their meat selections was a pork loin completely coated with Parmesan. What would have been very plain tasting pork was covered in a golden brown layer of cheesy goodness, sizzling hot and begging for a fork and knife.
With autumn in full swing, it’s finally time for some pumpkin! I went on a splurge and incorporated all of my favorite flavors of fall into one dessert. Never a huge fan of traditional pumpkin pie, I love finding other ways of incorporating pumpkin into my meals – roasted pumpkin soup, pumpkin cheesecake, or maybe using the seeds in a pesto. This pumpkin cornbread pudding I’ve created is definitely up there on the list.
Perfectly seared… Golden crust… Buttery and mouthwatering… I’m talking about scallops! Scallops are my absolute favorite kind of seafood, and quite possibly my favorite food to eat, period. There’s something about their smooth texture and rich flavor I cannot resist. The best part about them? They’re prepared best by doing not much at all. Simple seasoning, sizzling hot oil, a few minutes on each side, and they’re done.
What makes or breaks a salad for me is the dressing. It sets the overall tone of every bite. Toppings are important, too, but you may only get a couple bites of each throughout the course of enjoying your salad. The dressing coats every single bite, giving the lettuce its much needed flavor boost. That’s why when coming up with this salad recipe, I gave extra attention to the dressing, a black garlic & orange vinaigrette.
For many, Brussels sprouts are the dreaded vegetables that we were forced to eat as kids. However, I beg you to reconsider. Brussels sprouts can be prepared in a variety of ways that will make them extremely enjoyable to feast on. These “mini cabbages” could not only make an appearance on your Thanksgiving menu, but also be eaten on a regular basis.
The temperature has dropped and fall is in the air. To transition into this new season, I’ve created a dish using very subtle “autumn” flavors. For me, it’s still a little too early for apple pies and pumpkin soups, so here’s a dish that just slightly introduces some cozy flavor into your meal.
Breakfast is best served family style, with large platters of food spread across the table, where everyone can help themselves to a huge variety. There is bound to be one or two egg dishes found on that table, and a frittata is the ideal one. Just like a pie, it’s easy for people to slice off a piece in any size they want. And the best part? You can add basically anything you have in your fridge to a frittata: vegetables, fresh herbs, any kind of cheese, etc. The possibilities are endless, making it a versatile dish to whip up.
With peach season coming to a close, I figured I’d round up the last of the peaches I have and enjoy them while they’re still good. Peaches, like many stone fruits, are extremely versatile. They’re commonly found in desserts or breakfast dishes, but they can be used with savory ingredients as well.