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Fall Food Magazine Menu Thoughts

3 quince in a pea green boat?

All summer, and holding on throughout September (when I refuse to concede summer) I hunger for fresh and refreshing light foods: raw fruits and vegetables, salads, and simple quickly grilled protein foods to go with them. Anything to not be stuck in a hot kitchen. But when October rolls around and I have finally flipped my inner calendar to fall, I’m ready to cook! I’m ready to eat heartier foods, as are most other people. Magazines and websites are filled with stews and soups and chilis, roasted meats and poultry, and salads that are heartier with beans and grains and root vegetables. 

Changing subjects for a minute… Sam is responsible for the current glut of magazines at my house (and hers!) When she offered to let me spend some of her airline miles on magazines, I went for it. Promising myself a Magazine Day every month to keep up, I added magazines for food, travel, and fashion so I would have lots of options for collage art and for cooking! 

Sitting down with my October food magazines recently, I found some yummy and/or interesting recipes I’m considering cooking up. How do these sound to you? 

Crab Cakes http://www.myrecipes.com/recipe/best-ever-crab-cakes Coastal Living, October 2015 I’ve had some fantastic crab cakes; the best were some from Metropolitan Market in Seattle a few years ago on Christmas Eve — thanks, sis! But splurge though they are, I want a recipe that’s simple enough to make at home with ease. This one is going to get tested, for SURE! Crab Cake sliders, anyone?

White Chili http://www.cookinglight.com/food/top-rated-recipes/best-chili-recipes/fast-chicken-chili-butternut-squash Cooking Light, October 2015 I am always on the lookout for a good white chicken chili. I have a high standard for it — not too salty, lots of flavor, not too spicy, lots of flavor… Adding some butternut squash cubes to it sounds amazing to me. Although it won’t become my premiere WCC recipe, I know we’ll enjoy it! 

Beef, it’s what’s for dinner http://www.myrecipes.com/recipe/chicago-style-italian-beef-hoagies Cooking Light, October 2015 Liking the sound of these sandwiches — hot filling with grilled peppers and onions. Like Philly Cheesesteak without the provolone, maybe? The seasoning for the beef sounds outstanding and I still have half of a half a cow in my freezer. Maybe with a bowl of homemade cream-of-something-wonderful soup?

caramelized-honey-nut-and-seed-tart from Bon Appetit Magazine, October 2015

Photo credit: Bon Appetit Magazine at the link below.

Nut tart http://www.bonappetit.com/recipe/caramelized-honey-nut-and-seed-tart, Bon Appetit, October 2015 I love mixed nuts in things. I love peanut brittle made with mixed nuts. When I saw this tart with pumpkin seeds included — fave! and healthy! — I almost started drooling. Really. I neeeeeed it! And with a press-in crust, so simple! Tart pans, be on alert! 

Apple Cake http://www.myrecipes.com/recipe/whole-grain-apple-cake-yogurt-cream, Cooking Light, October 2015 Although my hubby’s been craving an apple pie lately, I’m geared up for this apple cake — whole grain, streusel topping, yogurt topping on top of that… Mmm! And, he knows how to make an apple pie, so if he wants one, he should get busy on that. I’m on this cake. With coffee. For breakfast. Why not?

Ginger cake http://www.bonappetit.com/recipe/double-ginger-sticky-toffee-pudding, Bon Appetit, October 2015 Not just ginger cake with crystallized ginger in it, but also with dates, and ALSO soaked in homemade toffee syrup! Whaaat!? Brew me some espresso (wait, I’m the espresso brewer) and bring it! (Wait, I’m the baker, too.)

Flatbread appetizer http://www.villabertolli.com/recipes/flatbread-with-fig-prosciutto-and-arugula, Bertolli website, current ad So there’s this pizza I recently introduced Sam to at a local restaurant that goes like this: Fig Almond Pesto and Prosciutto — with Gorgonzola Parmigiano Sauce, Fig Almond Pesto, Thinly Sliced Prosciutto, Arugula and Balsamic Vinegar. It’s a bit different than the first time I had it, but still delicious. There’s something about the salty crispy prosciutto with the buttery/peppery arugula and the sweet hit of balsamic (used to be fig balsamic) that just makes your taste buds go “Whoa!” When I saw this flatbread that included arugula and prosciutto and actual figs, I was hooked. Might not make it, but I’ll continue to dream about those flavors. (That’s arugula, below. I heart arugula!)arugula greens

Falafel http://www.bonappetit.com/recipe/fresh-herb-falafel, Bon Appetit, October 2015 I’ve only had yucky falafel, and only twice, long ago. I’m ready for some good falafel. I love chick peas so I should love falafel, right? And beans are good for you, too. I’ve got the fresh herbs right out the door. Look at the slaw you tuck into these pitas with the crispy falafels! Yum! 

Quince!!! http://www.saveur.com/venison-loins-shallot-sauce-and-stewed-quince-recipe, Saveur, October 2015 The misshapen apple/pear-like fruit I have pictured in this post are quince. I’m definitely making the spice-laden stewed quince from this recipe. That’s what first caught my eye. I am always looking for interesting things to do with quinces. I’m intrigued by how this white-inside fruit turn such amazing shades of soft peach to deep red when stewed slowly. The long list of spices that go into this recipe is more complex than anything I’ve seen, but I’m ready to give it a go. I think a pork roast will be an easier main course than venison, and just as complimentary. It’s just about time for the local quince grower to drop off a bin of quince to my local produce stand. 

Pear? nope. Apple? nope. Quince -- yes!

If you haven’t tried quince paste or quince jelly with a creamy cheese before, do it! 

Fall foods! We’ve already had a stuffed acorn squash, roasted butternut, risotto, pot roast, crock pot chicken cacciatore, and have smoked ham hocks in the frig for a big pot of white beans this weekend. 

What fall foods are you celebrating? 

Happy cooking! 


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