Ellen's Food & Soul » Autumn Recipes

Autumn Frittata

admin — Tue, 29 Sep 2009 16:33:26 +0000

This recipe is an adaptation of one published in Mollie Katzen’s Sunlight Cafe. It’s perfect in the fall when Swiss chard has felt a frost, red potatoes abound, and red onions do too. Just don’t make the mistake of substituting red chard for green, which can turn the whole frittata an unappetizing shade of brown. This dish is nice warm or at room temperature, and it comes together easily. It takes substitutions and additions well, so let your imagination do the cooking!

Serves 4-6

Ingredients

2 large stalks green Swiss chard
1 cup baby spinach leaves
2-1/2 tablespoons unsalted butter
1 leek, white and light green parts only, sliced into 1/2″ pieces
2 cups sliced red onion
2 cups thinly sliced unpeeled red potato
1 teaspoon fine sea salt
2 teaspoons fresh rosemary leaves or 1 teaspoon dried rosemary
4 sundried tomatoes (oil packed or rehydrated), thinly sliced
2 teaspoons minced fresh garlic
8 large organic eggs
freshly ground black pepper
4 ounces goat cheese

Recipe

1. Remove and chop the chard leaves, and cut the stems into 1/2″ pieces. Keep the leaves and stems in separate containers and set aside. Chop the spinach leaves and set them aside with the chard leaves.

2. Heat 1 tablespoon of butter in a 10″ cast iron skillet and add the leek, onion, potato, 1/2 teaspoon of sea salt and rosemary. Saute for about 5 minutes over a medium heat, then cover and cook for about 10 minutes more, stirring occasionally until the potato slices are tender.

3. Stir in the chard stems and saute for about 2 minutes. Then add the chard and spinach leaves, along with the sundried tomatoes and garlic, and saute for another minute or so–until the leaves are wilted but still bright green. Remove the pan from the heat.

4. Break the eggs into a very large bowl, add the remaining 1/2 teaspoon salt, and beat well with a whisk. Add the cooled vegetables, grind in some black pepper, and crumble in the goat cheese. Stir until everything is fairly evenly distributed. Clean and dry the skillet and return it to the stove. Preheat the broiler.

5. When the skillet is warm, add the remaining 1-1/2 tablespoons of butter, wait about 30 seconds and swirl to coat the pan. Pour in the vegetable-egg mixture and let it cook undisturbed over a medium heat for 3-4 minutes, or until the eggs are set on the bottom and sides.

6. Transfer the skillet to a preheated broiler, and broil for about 3 minutes or until the frittata is firm in the center. Remove the pan from the broiler and run a rubber spatula around the edge to loosen the frittata. Slide or invert it onto a large plate and serve hot, warm or at room temperature, cut into wedges.

Cauliflower and Leek Soup

admin — Tue, 29 Sep 2009 16:33:06 +0000

This soup is especially good tasting and nice when contrasted with the crunch of toasted almonds or hazelnuts sauteed in a little butter and sprinkled on top of each serving. As an alternative, cut a 1-1/2″-inch piece of the white portion of a leek, and then turn that into paper-thin lengthwise slices. Saute the slices in olive oil with a bit of fine sea salt and then drain these “frizzled” leeks on a paper towel before using them to finish each bowl of soup.

6-8 servings

Ingredients

2 medium heads of cauliflower, 3 pounds total, separated into florets
2 tablespoons butter or extra-virgin olive oil
6 small or 3 large leeks, tough green stalks discarded, the remainder sliced and thoroughly rinsed
6 cups vegetable stock, ideally homemade
1/4 teaspoon sea salt, plus extra for seasoning
1 tablespoon extra-virgin olive oil
finely chopped fresh parsley

Recipe

1. Place 1″ of water in a large pot fitted with a steamer basket, and bring to a boil. Add the cauliflower and steam, covered, for about 15 minutes. Drain the cauliflower and set aside.

2. Meanwhile, in a heavy soup pot over medium heat, warm the butter. Add the leek slices and stir to coat, seasoning with sea salt and cooking until very tender, 8-10 minutes. Adjust the heat as needed to prevent browning.

3. Add the steamed cauliflower and stock and bring to a boil. Lower heat and simmer, covered, for 25 minutes or until the cauliflower is soft and cooked through. Using an immersion blender, puree the soup until smooth–or use a slotted spoon to transfer the leeks and cauliflower to a blender or food processor and puree with some of the stock until smooth. Return the puree to the pot. Add sea salt to taste.

4. Serve each bowl of soup with a sprinkling of fresh parsley and a small helping of buttered nuts or frizzled leeks.

Apple-Cranberry Crisp

admin — Tue, 29 Sep 2009 16:32:41 +0000

This recipe comes from chef Peter Berley; it’s an easy way to finish a special meal, and it has plenty of crowd appeal. The recipe doubles nicely, and there’s no special trick to making it–so don’t hesitate to give it a try. I find that a mix of tart and sweet apples works nicely. You’ll find plenty of options at farmers’ markets and even in grocery stores at this time of year.

Serves 6

Ingredients

For the Filling:

3 pounds apples, peeled, cored and sliced
1/2 cup fresh or frozen cranberries
1/2 cup apple juice, apple cider or pear juice
3-4 tablespoons maple syrup (you’ll need to taste; apples that are more tart require extra sweetener)
1 heaping teaspoon arrowroot powder
1 teaspoon vanilla extract
1 teaspoon powdered ginger (I sometimes omit this if I don’t have it)
1/8 teaspoon fine sea salt

For the Topping:

1 cup rolled oats
1 cup whole-wheat pastry flour
1 cup coarsely chopped pecans
1/3 cup softened butter or canola oil (softened or melted coconut oil would also work)
1/3 cup maple syrup
1 teaspoon vanilla extract
1/2 teaspoon fine sea salt

Recipe

1. Preheat oven to 375 degrees and set aside a 2-quart baking dish for the crisp.

2. In a large bowl, toss together all of the filling ingredients.

3. In a separate bowl, combine the topping ingredients and mix well.

4. Pour the filling ingredients into the baking dish and cover evenly with the topping. Cover the dish with a piece of parchment paper, and then cover that with aluminum foil. Bake for 40 minutes. Then uncover the baking dish and bake for 15 minutes more, or until the apples are crisp and golden and the fruit is bubbling.

Country Bread and Vegetable Salad

admin — Tue, 29 Sep 2009 16:32:01 +0000

This recipe comes from the White Dog Cafe in Philadelphia, PA, and I’ve adapted it only slightly. It’s so delicious and perfect for the early fall when tomatoes, peppers and eggplant can still be had. A crusty day-old loaf works well here and remember this: the better your bread, the better your salad will be. This is a salad to toss together just before serving, but that doesn’t mean you have to make it at the last minute. You can roast the vegetables and leave them in a salad bowl at room temperature. And you can toast the bread cubes and keep them covered on the counter in a separate bowl. Make the dressing and keep that in a third small bowl and then combine it all just before serving.

Serves 4-6

Ingredients

4 cups cubed (1 inch) whole-grain country-style bread
1 red bell pepper, diced
1 yellow bell pepper, diced
1 red onion, diced or sliced
2 plum tomatoes, each cut into 8 wedges
1 small eggplant, diced
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 cup extra-virgin olive oil, divided
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
3/4 teaspoons fine sea salt
1/2 teaspoon freshly ground black pepper
Crumbled goat cheese or Parmesan shavings for serving

Recipe

1. Preheat oven to 475 degrees.

2. Spread the bread cubes on a baking sheet and toast them in the oven, stirring occasionally, until crisp. This should take about 5 minutes. Set aside.

3. Meanwhile, combine the vegetables, herbs and 1/4 cup of olive oil in a large bowl. Toss well to coat the vegetables lightly with herbs and oil and spread the mixture in a single layer on two baking sheets. Roast until the vegetables are cooked through and just starting to brown, 10-15 minutes. Let cool to room temperature.

4. Combine the toasted bread cubes and roasted vegetables in a large serving bowl. Add the remaining 1/4 cup olive oil, vinegar, lemon juice, sea salt and pepper; toss to mix well. Serve at once, with crumbled goat cheese or shavings of fresh Parmesan cheese.