Recipe Roundup :: Fall Favorites

Pumpkin bread with chocolate swirl

With Thanksgiving right around the corner, stress levels for most are at an all time high. Last year I spent the holiday solo, and I found it was easier to make myself a small Thanksgiving dinner with just my favorite dishes and save other dishes for later in the weekend. Spread some holiday cheer all weekend long with these easy recipes highlighting favorite Thanksgiving flavors.

Pumpkin Bread with Chocolate Swirl

I spent Sunday morning baking a loaf of this pumpkin bread from Real Simple. It's a genius recipe for brunch on Thanksgiving morning. It can easily be baked one to two days in advance and reheated while the family watches the Thanksgiving Day parade. The pumpkin flavor is not overpowering, more subtle in combination with the sweetness of the chocolate. And the loaf gets a nice crust while the bread overall is moist. This very well may become my go-to quick bread recipe. 

Cranberry Mostarda

Fresh cranberry sauce is always better and I was delighted to find this cranberry mostarda on Food & Wine. Mustard is probably my most-used condiment, and the recipe marries a cranberry base with mustard seed, orange zest and spices. A great option to compliment your Thanksgiving feast, this sauce would also pair nicely with pork chops and sausages. 

Brown Butter Skillet Cornbread

Make this cornbread for tonight's dinner or tomorrow's snack. With a combination of brown butter, buttermilk and maple syrup, it's not your average cornbread. And since the skillet is sure to give the cornbread a crispy crust, the leftovers will make a great savory cornbread stuffing to accompany that roast turkey on Thursday.

Roasted Sweet Potato and Apple with Pearl Onions and Crispy Sage

The name sounds long, but that's all the ingredients in this recipe from Food 52. Yes, count them four, and it takes only about 20-25 minutes to cook. With a busy holiday week, what more could you ask for. This dish would make a great Thanksgiving side, a change-up from your traditional potato and sweet potato side-dishes. Or keep this recipe in mind for a light but hearty meal before your Black Friday shopping.

Recipe Roundup :: Meal inspiration

Before I get into the recipes in today's roundup, I wanted to share where I go for my meal inspiration. While I have a bookcase overflowing with cookbooks and numerous links and magazines I love to peruse, Bon Appétit continues to be my favored resource. It's even surpassed at this point my admiration for the shuttered Gourmet, which seamlessly wove together my love of food and travel. Bon Appétit, even with it's drool-worthy photography, sense of adventure and sophistication, is still approachable. The staff is dedicated to making even the most complex recipes, easy for cooks of any experience level to follow and recreate. And the editors share a joie de vivre that comes through in the magazine's voice. I anxiously await the arrival of each month's issue in my mailbox and then proceed to sit on my patio armed with sticky notes and a cup of coffee. I obsess over Andrew Knowlton's instagram feed, subscribe to daily Bon Appétit recipe blasts, peruse the same issues again on my iPad delighting in the interactivity and reread the annual Travel Issue and Best New Restaurants list at least a few times.

I keep just one cookbook on my kitchen counter. While the others sit on a bookshelf in my living room, this one has stains from over-zealous mixing. The red-plaid Better Homes & Gardens New Cookbook was a gift from my mom, and it's where I learned the pancake recipe I now know by heart and refer to when I forget cooking times or temperatures for meat and vegetables. My other favorite anthologies are Gourmet Today, Bon Appétit Desserts and The Williams-Sonoma Cookbook. The rest of my cookbooks tend to be a single-subject, whether its brunch, mac & cheese, Irish pub cooking or one of my favorites foods, the potato.

Often I turn online for inspiration. Sometimes I search with a specific idea of a dish I'd like to make, other times it's about perusing through email blasts and blogs until a recipe catches my eye. My favorite websites right now are Food 52 and the new New York Times Cooking site. Food 52 is an online cooking community, where readers can share recipes, ask questions and find columns and blogs on specific food-related topics. The New York Times Cooking site is a home for the New York Times' library of over 10,000 recipes. It's a beauty and the recipes are searchable by ingredient, skill level, meal and more. I really enjoy Editor Sam Sifton's weekly newsletter where he shares his tips and ideas for what to cook.

Recipe Roundup
Click on names to link to the original recipe

Spaghetti with strawberry tomato sauce
This recipe is from Bon Appétit's pick for Best New Restaurant 2014. I was in D.C. in May (expect a post soon about my food finds) and regret not making it to Rose's Luxury. So now it's at the top of my list for my next visit. In the meantime, I am looking forward to this spicy-sweet take on traditional spaghetti.

Roasted apple butter
I won't let a season stop me from eating apples, but nothing feels more autumn to me than apple pie and apple butter. For a while my mom kept sending me jars of apple butter from trips to different farms in California. But now I've found a surprisingly easy recipe to make my own. It's perfect timing too, I'm running low!

Company eggs
Eggs are one of my favorite things to cook with, a necessity in baking and perfect for any meal from a simple fried egg for breakfast to a complex quiche for dinner. These company eggs sound like the sort of thing I'll want to eat all day.

Whole roasted cauliflower with whipped goat cheese
Remember my new found appreciation for cauliflower, well now I found a delightfully decadent recipe to try. This recipe features three kinds of goat cheese, white wine and roasted cauliflower. I can't wait to share how this one turns out.

Beet and Arugula Salad

Wow, it's already June. It's amazing how quickly time flies when you're busy. I'm feeling a bit guilty that my last post was in March, especially since I have plenty of content to share with you all. Over the past few months, I've shifted roles in my day job, helped friends prepare to move cross-country and have rediscovered my love of reading. More relevant to this blog, I've taken a few day and long-weekend trips that have left me with some great restaurant finds to pass along. I've found one of my true food loves is Southern cuisine, met one of my favorite chefs and experimented with a lot of seasonal produce. I've literally filled my fridge with produce in no less than a half dozen grocery trips this year. I've participated in 5-10k races and an 11-mile hike for charity, and while I've always been active, the running in particular has pushed me to pay more attention to how my body responds to different foods. There's really no comparison to a meal that's rooted in fresh fruit and vegetables, whether it's the side dish or an entire meal. Well maybe a meal rooted in mac & cheese ... but then, it's all about balance. 

I managed a 6-mile walk this past weekend in 95 degree weather to make a trip to the farmer's market. It was hard work as it got warmer, but well worth it when I made dinner that evening out of all my market finds. This simple three-ingredient salad is perfect for summer and makes a perfect compliment to a heartier pasta or steak. 

Ingredients

2 beets

2 cups arugula

1 cup sunflower shoots (These can be found at most farmer's markets and some specialty grocery stores, but other sprouts and shoots could easily be substituted)

Balsamic vinegar

Olive oil

Pepper

Steps

1. Preheat oven to 400 degrees.

2. Peel and dice beets into small chunks. 

3.  In a baking dish, toss in just enough olive oil to coat and lightly season with pepper.

4. Roast beets for 35-45 minutes, until just soft. Remove and let cool for 20 minutes.

5. Rinse arugula and sunflower shoots, pat dry. Combine in a serving bowl. 

6. Add beets to serving bowl, toss and drizzle lightly with 1 1/2 tbsp each balsamic vinegar and olive oil. Depending on your taste, you can add more vinegar or less. 

Serves 2

Cranberry Chicken Caesar

This salad is a great use for leftover grilled chicken. Even if you don't have leftovers lying around, it's still a quick recipe taking about 10 minutes to prepare. And, for a salad with only five ingredients, it's got an amazing range of flavor with peppery arugula, the sweetness of the cranberry and the slight saltiness of the cheese. 

Ingredients
2 boneless chicken breasts
3 cups arugula
1/2 cup dried cranberries

1/3 cup feta cheese

4-5 tbsp caesar vinaigrette or salad dressing (I used a store-bought one, so I could prepare the salad quickly)

Steps

1. If not using leftovers, dice and season chicken breasts with pepper. In a skillet, grill chicken in 1 tbsp olive oil until no longer pink. Set aside to cool.

2. Wash arugula, drain and pat dry. 

3. Combine arugula, cranberries, feta and chicken. Toss well. 

4. Add salad dressing and toss again until salad is lightly coated.

Serves 2

Southwest Chicken Soup

Ingredients

1 chicken breast

16 oz. chicken broth
1 cup water

1 can black beans
1 can diced tomatoes
1/2 cup green salsa
1 tbsp coriander
1 tbsp cumin
1/2 tbsp cilantro
1 tbsp chili powder
1 tbsp ground pepper
1/4 cup sour cream
1 tbsp olive oil

Steps
1. In a saute pan, cook chicken in olive oil until lightly browned and no longer pink. Let cool, then cut into small chunks and set aside.
2. In a large stock pot, combine all ingredients except chicken and sour cream. Bring soup to a simmer and cook for 15-20 minutes.
3. Add chicken and sour cream and simmer for additional 3-5 minutes.

Serves 4-6

Sautéed Vegetable Salad

Ingredients2 tbsp olive oil

1/2 white onion

1 red bell pepper

1 portabella mushroom

2 cup arugula

1 tbsp Italian seasoning

1/4 cup crumbled blue cheese (other crumbled soft cheeses can be substituted)

Steps

1. Wash arugula and set aside to drain.

2. Julienne cut onion, bell pepper and portabella mushroom.

3. In a skillet, heat olive oil and add onions. Sauté for about 4 minutes, or until onions begin to turn translucent.

4. Add bell pepper, mushroom and Italian seasoning. Toss and sauté until vegetables are slightly browned.

5. Plate arugula, topping with sautéed vegetables. Add about 1/4 cup blue cheese, more or less as desired.

Serves 2

Sage and Chive Potatoes

Ingredients:

3 russet potatoes

2 tbsp dried sage

3 tbsp chives

Olive oil

Pepper

Steps:

1. Peel potatoes, rinse and dice into small chunks.

2. Preheat oven to 400 degrees.

3. Oil a rectangle baking dish.

4. Place potatoes in dish, toss in about 4-5 tbsp olive oil.

5. Top with dried sage and chives, then toss again to ensure herbs are evenly distributed.

6. Bake for 45-60 minutes until golden and slightly crispy. Check every 15 minutes and toss with a spatula so all sides become golden.

Serves 4-6

Antipasto Salad

Ingredients

16 oz red leaf or green leaf lettuce

12 baby carrots or 2 large carrots

1/2 cup pepperoni

1/4 cup sundried tomato

1 red bell pepper

1 avocado

Romano cheese

Vinaigrette Dressing (my recommendation - herb or Italian)

Steps

1. Wash and roughly cut lettuce. Place in serving bowl.

2. Dice carrots and avocado.

3. Julienne cut red bell pepper.

4. In bowl add carrots, red bell pepper, avocado, pepperoni and cheese. Toss.

5. Add dressing as desired.

Serves 2

Corn, Edamame and Tomato Succotash

Ingredients:

12 oz basket heirloom cherry tomatoes

1 cup shelled frozen edamame

2 ears corn (raw sweet corn or grilled)

4 sprigs purple basil

Olive oil

Salt

Pepper

Steps:

1. On stove, boil edamame for 4 minutes. Rinse in cold water and ice cubes. Drain and set aside.

2. Puree purple basil with 1 tbsp olive oil to make pesto.

3. Cut tomatoes in quarters.

4. Cut corn kernels off ears.

5. Combine edamame, corn and tomatoes in medium sized bowl.

6. Add basil pesto, 4 tbsp olive oil and salt and pepper to taste. Toss well.

Serves 5-6

Simple Harvest Salad

Ingredients:

12 heirloom cherry, pear or other small tomatoes

1/4 cup sundried tomatoes

1/4 cup pea shoots

1 can (11 oz) mandarin oranges

2 cups mixed arugula, romaine, and red & green leaf lettuce

Lemon tarragon dressing, or other citrus dressing

Steps:

1. Wash lettuces and roughly cut into bite-size pieces.

2. Wash pea shoots and tomatoes.

3. Drain mandarin oranges.

4. In a large bowl combine lettuce and pea shoots. Top with mandarin oranges, cherry tomatoes and sundried tomatoes.

5. Add desired amount of dressing

Serves 4-5

Pinot Noir Peppercorn Sauce

Ingredients:

1/3 cup pinot noir

2 garlic cloves

6 tbsp butter

2 tbsp green peppercorns

7 mushrooms

Steps:

1. Slice mushrooms.

2. Finely dice garlic cloves.

3. Combine pinot noir, peppercorns, garlic and mushrooms in a saucepan. Let reduce on medium high heat.

4. When majority of wine has been absorbed or thickened, reduce heat to low.

5. Add butter, stirring until thoroughly mixed.

Serves 3-4

This sauce works well served over steak, pork, or vegetables.

Stuffed Tomato

Summer Fest 2010 - Tomato

This summer I am excited to participate in Summer Fest 2010, a month long food & garden blogging community tribute to the harvest season. Each Wednesday participating bloggers will post recipes highlighting that week's fresh produce pick. The schedule is as follows: 7/28 cukesnzukes, 8/4 corn, 8/11 herbs, greens and beans, 8/18 stone fruit, 8/25 tomatoes.

Summer Fest 2010 is coming to an end this week. It's been quite fun, and allowed me to be adventurous as I developed recipes for each week. Today I share a baked stuffed tomato inspired by my favorite Italian flavors and the monstrous heirloom tomatoes I've been seeing at the market. And unfortunately I was so anxious to dig in to my creation, that I completely forgot to take a picture. But hopefully that won't deter you from giving it a try.

Ingredients:

2 large heirloom tomatoes

1 small onion

1/2 can artichoke bottoms or artichoke hearts

1/2 cup mozzarella cheese

5 slices prosciutto

1/4 lb fresh Italian sausage (if buying a packaged Italian sausage that has casing, remove it before cooking)

Steps:

1. Preheat oven to 350 degrees.

2. Cook Italian sausage over medium heat, until it starts to brown. Set aside to cool.

3. Cut out the center of each tomato to form a bowl shape. Save removed tomato.

4. Dice onion and removed tomato.

5. Dice prosciutto.

6. Crumble Italian sausage.

7. In a small bowl, mix Italian sausage, prosciutto, tomato and onion.

8. Generously fill tomatoes, and top with mozzarella cheese.

9. Bake for 15 minutes.

Serves 4-6 as a side/appetizer, or 2 as a meal

Grilled Nectarine and Red Onion Potato Salad

Summer Fest 2010 - Stone Fruit

This summer I am excited to participate in Summer Fest 2010, a month long food & garden blogging community tribute to the harvest season. Each Wednesday participating bloggers will post recipes highlighting that week's fresh produce pick. The schedule is as follows: 7/28 cukesnzukes, 8/4 corn, 8/11 herbs, greens and beans, 8/18 stone fruit, 8/25 tomatoes.

For this week's theme, I share a warm potato salad side dish that incorporates farm fresh nectarines and red onions.

Ingredients:

12 baby red potatoes

1 large torpedo red onion

2 yellow nectarines

3 sprigs thyme

Steps:

1. Clean and halve potatoes.

2. Boil potatoes for 10 minutes over medium-high heat.

3. Cut nectarine into large chunks.

4. Julienne cut onion.

5. Coat a disposable square pan in olive oil. Place potatoes, onion and nectarines into pan.

6. Drizzle with olive oil and top with thyme sprigs.

7. Barbecue for 10-12 minutes, or until potatoes are just caramelizing.

8. Transfer to serving dish, being careful to not discard juices. Let cool for 3 minutes before serving.

Serves 4-5.

Salmon and Feta Salad

Ingredients:

3 oz feta cheese

3 oz salmon fillet

1 1/2 cups baby carrots

2 cups cooked pasta

1 can sliced olives

1 cup garbanzo beans

1 tomato

3 green onions

Balsamic vinegar

Olive oil

Pepper

Garlic powder

Steps:

1. Season salmon fillet with pepper and garlic powder. Cook in olive oil until light pink throughout. Set aside to cool.

2. Dice baby carrots, tomato and green onions.

3. In a large bowl, combine pasta and vegetables. Toss with olive oil and balsamic vinegar.

4. Cut salmon into small pieces. Add to salad.

5. Top with feta cheese and serve.

Serves 3-4

Fresh Feta Salad

Ingredients:

1 small bell pepper

1/2 large tomato

6 white mushrooms

2 cups lettuce

1/4 cup crumbled feta cheese

Caesar dressing (or your personal favorite)

Steps:

1. Cut or rip lettuce into small pieces. Place in serving bowl.

2. Chop bell pepper, tomato and mushrooms. Add to bowl.

3. Top with feta cheese and salad dressing, then toss.

Serves 1-2.

Mixed Green & Fruit Salad

Ingredients:1 head Endive
1 head Radicchio
1/2 head Romaine Lettuce
1 can Mandarin Oranges
1/4 cup Dried Blueberries
1/4 cup Dried Cranberries
1/2 cup Chopped Walnuts
1/2 cup grated Pecorino Romano Cheese
Brianna's Champagne Caper Vinaigrette

Steps:1. Cut or tear lettuces into small pieces.
2. Add fruit and walnuts.
3. Add desired amount of dressing.
4. Toss salad and top with grated cheese.

Serves 6-8
Special thanks to my mom for her help and inspiration with this recipe.