I love fall. Well, I admit, no matter what the season is, I probably say I love it. And I do. I love that there are four seasons and I look forward to each and every one of them…but I particularly love fall. Today anyway!
I love cool mornings and sunny afternoons especially. I love the colors and the fog. But most of all I love the bounty of the fall harvest and the rich, warm and comforting foods that fall brings.
In the summer we eat more meat, because we throw something on the BBQ so often. But in the fall my thoughts turn to warm soups and stews, pastas and crock pot meals using wonderful fall produce.
At a local farmers market this week I picked up some cauliflower, chanterelle mushrooms and acorn squash. With no specific plans for any of these things, I brought them home and went to my recipe file to find ideas to create fantastic fall flavors.
Fall is fantastic! And flavorful! If you enjoy these recipes, please comment and let me know!!!
CAULIFLOWER GARLIC SOUP
(this soup is even better the next day!)
1 head cauliflower, chopped
2T olive oil
1 medium onion chopped
2 garlic cloves minced
1 quart chicken broth
3/4 cup half and half
3/4 grated parmesan cheese
salt and pepper
Heat the oil in a soup pan and saute garlic and onion until soft. Add the cauliflower and sauté for a couple of minutes before adding the broth. Bring to boil, reduce heat to simmer and cover and cook for 15 minutes. Remove from heat, stir in half and half. Use an immersion blender and puree the soup leaving small chunks (can also be poured into a blender then returned to the soup pot). Stir in butter until melted. Stir in parmesan and serve hot.
(this recipe is super fast, delicious and easy)
1 pound fettucine
2T Olive Oil
3 cloves garlic
1 pint chanterelle’s cleaned and chopped
salt and pepper
3/4 cup parmesan for serving
Cook pasta in boiling water until al dente. Melt butter and olive oil in pan and saute garlic. Add chopped chanterelle and cook until soft. Toss with pasta and serve with parmesan.
(this is my fav)
6-8 cups chicken broth
5 T butter
1 med onion
2 cups butternut squash peeled and finely diced
2 cups Arborio rice
1 cup dry white wine
1 cup parmesan cheese
2 T chopped chives
salt and pepper to taste
Heat broth in saucepan and keep warm over low heat. In separate large saucepan melt 4 T butter. Add chopped onion and butternut squash. Cook over medium heat until onion is soft, about five minutes.
Add rice to onion and squash and cook 2 minutes then add wine. Cook stirring constantly until wine is absorbed. Ladle warm broth, just enough to cover the rice, and stir until absorbed. Continue to ladle broth a little at a time, stirring constantly until absorbed. Use all broth and stir slowly each time, until rice is tender and creamy about 15-20 minutes. During the last few minutes add remaining butter and 1/3 cup parmesan, chives and salt and pepper.
Serve with parmesan to pass.