FOOD & TRAVEL
When you think of fall, what are the recipes or ingredients that come to mind? For me it’s casseroles with mushrooms, purees of squash and sweet potato, soups and ravioli, basically all of the comfort foods.
The season of boots and falling leaves is here and all the yummy food that fills my belly is warm and nourishing. I’ve compiled below some of my favorite recipes
Roasted Cauliflower Pizza
1 lb. pizza dough
½ medium head cauliflower, thinly sliced
1 small red onion
½ fresh flat-leaf parsley
1 ¾ cups gruyere cheese, grated
2 tbsp. olive oil
¼ tsp. crushed red pepper (optional)
½ tsp. salt
1. Heat oven to 425 degrees. Dust a baking sheet with cornmeal. Shape pizza dough into 16-inch oval and place on the prepared sheet.
2. In a large bowl, toos cauliflower, red onion and parsley with olive oil, crushed red pepper (if desired) and salt. Fold in Gruyere cheese.
3. Scatter vegetable mixture over dough. Bake until cauliflower is tender and crust is golden brown and crisp, about 20-25 minutes.
Chickpea and Kale Rigatoni with Smoky Bread Crumbs
2 tbsp. olive oil
½ tsp. smoked paprika
½ c. panko
8 oz. fresh chorizo (or hot italian sausage), casings removed
1 tbsp. tomato paste
1 c. chicken broth
chickpeas, rinsed and drained
1 ¼ lbs, kale, stemmed & chopped
12 oz. rigatoni
2 oz. manchego cheese, finely grated, plus more for serving
1. In a large skillet on medium-high, heat 1 tablespoon olive oil. Add smoked paprika and cook stirring often, for 30 seconds. Add panko and a pinch of sale and cook, stirring until toasted, about 3 minutes. Transfer crumbs to plate.
2. Wipe out skillet and heat remaining 1 tablespoon oil on medium-high. Add chorizo; cook, breaking up with spoon, until browned, 5 to 7 minutes.
3. Add tomato paste and cook, stirring, 1 minute. Add broth and simmer, stirring occasionally, until sauce is reduced by one-third, 4 to 6 minutes.
4. Add chickpeas and cook until heated through, 2 minutes. Stir in kale and ¼ teaspoon salt and cook until tender, 2 to 3 minutes.
5. Meanwhile, cook rigatoni as label directs. Reserve 1 cup cooking liquid, then drain the pasta and return to pot. Toss with chickpea mixture and Manchego, adding some of the reserved cooking liquid if pasta seems dry. Serve sprinkled with breadcrumbs and more cheese, if desired.
The Best Stovetop Mac And Cheese
via Gimme Some Oven
2 tablespoons butter
2 tablespoons flour
3 cups water
4 cups milk
1 pound uncooked pasta (I used cavatappi)
1 teaspoon Kosher salt
½ teaspoon garlic powder
¼ teaspoon ground mustard
4-5 cups (16-20 ounces) freshly-shredded sharp cheddar cheese
½ cup freshly-shredded Parmesan cheese
1. Melt butter in a large stockpot over medium-high heat. Add flour, and stir until combined. Cook for 1 minute, stirring occasionally. Then pour in 1 cup of water, and stir or whisk until mixture is completely smooth and begins to thicken. Gradually pour in the remaining water and milk, stirring until evenly combined.
2. Stir in the pasta, salt, garlic powder, and mustard until combined. Then continue cooking, stirring occasionally, until mixture just reaches a simmer. Reduce heat to medium-low to maintain the low simmer. Continue cooking, stirring occasionally, for about 9-10 minutes, or until the pasta is al dente.
3. Remove from heat, and stir in the cheeses until melted. Taste, and season with additional salt (and black pepper, if you’d like), as needed.
4. Serve immediately, and enjoy!!
Butternut Squash Casserole with Leeks, Prosciutto and Thyme
3 lbs butternut squash
2 tablespoons extra virgin olive-oil
2 tablespoons finely chopped thyme leaves
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter
3 leeks-white and light green parts only, halved lengthwise and thinly slices crosswise
6 large eggs
2 ½ cups half-and-half
¼ cup freshly grated Parmigiano-Reggiano cheese
8 ounces baguette, crusts removed and bread cut into ½-inch dice
4 ounces thinly-sliced prosciutto, cut into thin strips
1. Preheat the oven to 400 degrees and butter a 9 by 13 inch ceramic baking dish. In a large bowl, toss the butternut squash with 1 tablespoon of olive oil and thyme. Season with salt and pepper. Spread squash on a baking sheet in a single layer and roast for about 15 minutes, until tender, tossing once halfway through. Let cool.
2. Meanwhile, in a medium skillet, melt the butter in the remaining 1 tablespoon olive oil. Add leeks and season with salt and pepper. Cook over moderate heat, stirring, until tender, about 20 minutes, Let cool slightly.
3. In a large bowl, beat eggs with half-and-half, cheese, 1 teaspoon of salt and a ½ teaspoon of pepper. Stir in the bread and let stand for 10 minutes. Fold in the squash and the prosciutto. Transfer the mixture to the prepared baking dish and bake for about 1 hour, until lightly golden on top. Let stand for 15 minutes before serving.
Curried Carrot and Apple Soup
4 tablespoons unsalted butter
1 medium onion, chopped
1 medium leek, halved lengthwise and thinly sliced crosswise
1 medium fennel bulb, cored and chopped
1 Granny Smith apple, peeled, cored and chopped
7 gingersnap cookies
1 tablespoon madras curry powder
2 garlic cloves, crushed
1 teaspoon finely grated, peeled, fresh ginger
2 thyme sprigs
2 quarts chicken stock
1 cup sour cream
1 teaspoon apple cider vinegar
Toasted pumpkin seeds, for garnish
Chopped mint, for garnish
Chopped cilantro, for garnish
1. In a large saucepan, melt the butter. Add the onion, leek, fennel and a generous pinch of each of salt and pepper and cook over moderately high heat, stirring occasionally, until softened and just starting to brown, 9 minutes. Add the carrots, celery root, apple, gingersnaps, curry powder, garlic, ginger and thyme and cook, stirring, until the carrots and celery root soften slightly, 10 minutes. Add the stock and bring to a boil. Simmer over moderate heat, stirring, until the vegetables are very tender, 25 minutes. Discard the thyme sprigs.
2. Working in batches, puree the soup in a blender with the sour cream and vinegar until smooth. Reheat the soup if necessary and season with salt and pepper. Ladle the soup into bowls, top with toasted pumpkin seeds and chopped mint and cilantro and serve.
What are some of your favorite fall recipes? I always love learning new recipes, feel free to put the link below!