Fall is fast approaching, erectile
and with the falling leaves comes an abundance of produce from the garden. Apples, decease squash, meningitis
tomatoes—they all ripen at once and we’re left looking for ways to use and enjoy fall’s bounty. Below are a few ways to transform some of the season’s offerings into delicious meals.
Fall is also the time of year that wild mushrooms start to appear. Chanterelle, lobster, pine and chicken-of-the-woods are just a few of the delicacies you can find locally, just be sure you know what you are picking as many mushrooms are not safe to eat. You can find wild mushrooms for sale at our local Saturday Farmer’s Market as well.
Wild Mushroom Risotto
Ingredients:
9 1/2 tablespoons butter, divided
1 1/2 pounds fresh wild mushrooms (chanterelle, lobster, chicken-of-the-woods, porcini), large mushrooms sliced, small mushrooms halved or quartered
7 cups (about) low-salt chicken broth
1 tablespoon extra-virgin olive oil
3/4 cup finely chopped leek (white and pale green parts only)
1 1/4 cups arborio rice (8 to 9 ounces)
1/4 cup dry white wine
1/4 cup dry white vermouth
1/4 cup freshly-grated Parmesan cheese plus additional for serving
Preparation:
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/4 of mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes.
- Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with 6 tablespoons butter, remaining mushrooms, and salt and pepper.
- Bring 7 cups chicken broth to simmer in medium saucepan; keep warm. Melt remaining 1 1/2 tablespoons butter with olive oil in heavy large saucepan over medium-low heat. Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. Add white wine and vermouth and stir until liquid is absorbed, about 1 minute. Add 3/4 cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute.
- Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Stir in sautéed mushrooms. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Stir in 1/4 cup grated Parmesan cheese, if using. Transfer risotto to serving bowl. Top with additional freshly grated Parmesan cheese.
Stuffed Acorn Squash
Cumin and chili powder season a filling of turkey or chicken sausage, tomatoes, black beans and Monterey Jack cheese for creamy acorn squash.
Ingredients:
3 acorn squash, (3/4-1 pound each)
5 ounces turkey or chicken sausage
1 small onion, chopped
1/2 medium red bell pepper,chopped
3 cloves garlic, minced
1 tablespoon chili powder, or to taste
1 teaspoon ground cumin, or to taste
2 cups chopped cherry tomatoes
1 15-ounce can black beans, rinsed
½ cup corn
1/2 teaspoon salt
Several dashes Tabasco sauce, to taste
1 cup shredded Monterey Jack cheese (see note*)
Preparation:
- Preheat oven to 375°F. Lightly coat a large baking sheet with cooking spray.
- Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes.
- Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and Tabasco sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
- When the squash are tender, reduce oven temperature to 325°. Fill the squash halves with the mixture, topping with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.
- Serves 6
- * Note: For a little more ‘zip’, you could substitute Jalapeno Havarti or Jack cheese.
Roasted Tomato Soup
Ingredients:
2 lbs. assorted heirloom tomatoes, halved
1 onion, quartered
2 tablespoons olive oil
15 fresh basil leaves
1-2 cups chicken or vegetable stock
1 tablespoon balsamic vinegar
salt and freshly ground pepper to taste
3/4 cup heavy cream or half-and-half
Freshly grated parmesan as a garnish
Preparation:
- Preheat oven to 375F. Line a large, rimmed baking sheet with parchment paper. Toss the tomatoes & onions with the olive oil and spread out in a single layer on the baking sheet. Season with salt and pepper. Roast until slightly browned, about 45 minutes.
- Place tomatoes in a stock pot with chicken stock. The amount of stock used will change from batch to batch depending on the texture and juciness of the tomato varieties you use. Add the basil; purée with an immersion blender until smooth. Bring to a simmer over medium heat. Add the balsamic vinegar, and the salt and pepper to taste. Finish with cream. Serve garnished with grated parmesan.
Apple Cinnamon Cake
Ingredients:
1 3/4 cups sugar, divided
1/2 cup butter, softened
1 teaspoon vanilla extract
6 ounces block-style light cream cheese, softened (about 3/4 cup)
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
3 cups chopped peeled cooking apples – (Gravenstein or Granny Smith – about 2 large)
Cooking spray
Preparation:
- Preheat oven to 350°.
- Beat 1 1/2 cups sugar, butter, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.
- Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apple in a bowl, and stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.
- Bake at 350° for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack, and cut using a serrated knife.
- Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the cooking time by 5 minutes.