I cook with wine…

I love fall. One of the things I love most about it, is pumpkins. These large and attractive gourds can satisfy one’s urges to both be a kid again through  the magic of carving, as Kevin and I did this Halloween, as well as fill your tummy with the most wonderful sweet, savory and ultimately satisfying food. This pumpkin soup hit all of those marks.

Ingredients:

5 cups of pumpkin, cut into 1-inch cubes

1 onion, diced

4 cloves garlic, chopped

2 tablespoons turbinado sugar (you can sub brown sugar)

1 1/2 teaspoons hot paprika

1 1/2 teaspoons smoked paprika

2 teaspoons chili powder

2 teaspoons sea salt

2 1/2 cups chicken broth, or enough to cover pumpkin

Directions:

Roast pumpkin at 375 degrees in a baking pan for approximately 15 minutes. Meanwhile, mix together sugar, spices and salt in a small bowl.

Heat olive oil in a large soup pot over medium heat. Add onion, garlic and 1/2 of the spice mixture. Saute until fragrant.

Add cooked pumpkin and chicken broth to pot. Mix well and bring to a boil, then reduce to a simmer. Let simmer ten minutes then blend. Taste for spice and add more mixture to taste. I used it all and it was strong, but still good. Use your own judgment though! Top with roasted pumpkin seeds (seen above, with smoked paprika) or a dollop of creme fraiche.

This recipe combines my need to make the most of the last of the summer squash with my cravings for warm and filling food, as we transition from summer to fall here in San Francisco. Everybody’s favorite fungi, the mushroom, plays a central role in the flavor profile (especially the potent dried criminis), while also bringing some serious health benefits to the meal. Mushrooms contain a high level of vitamin B, potassium and zinc. They have also been linked to reduced instances of breast cancer and Alzheimer’s Disease. Furthermore, mushrooms’ powerful antioxidants boost one’s immune system, and that includes the inexpensive button mushrooms featured here. PLUS, they are just delicious! Enjoy.

Ingredients:

1/2 pound farfalle pasta (or pasta of your choice), cooked 

2 tablespoons olive oil

8 oz. package button mushrooms, sliced

1/4 oz. dried crimini mushrooms, soaked in 1/2 cup of hot water

2 zucchinis, cut into 1/2 inch slices, then quartered

2 shallots, finely chopped

1 teaspoon garlic, minced

1 tablespoon corn starch

3 tablespoons sherry

1 cup half-and-half  (you can use heavy cream here for a richer flavor, but I’m not sure about just using milk for fewer calories – if you try it, let me know!)

Few dashes nutmeg

Directions:

Saute zucchini and button mushrooms in one tablespoon of olive oil over medium-high heat until cooked through. Combine with pasta and set aside.

In another pan, heat the other tablespoon of olive oil. Add the shallots and garlic and saute until fragrant but not browned. Add the sherry and cook until mostly reduced, about three minutes at medium heat. Add one tablespoon cornstarch and blend well. Then add the crimini mushrooms with liquid and the half-and-half. Simmer until thickened. Season with nutmeg and salt and pepper to taste. Mix with the pasta and vegetables and serve.

I love all fish, but salmon definitely makes the most appearances on my dining table. It is easy to prepare, flavorfully versatile, healthy and generally doesn’t break the bank. This is one of those super easy weeknight recipes that helps keep me sane, especially as everyone who has tried it, loves it. The main health benefit of salmon is its high concentration of Omega 3 fatty acids, which can promote cardiovascular health in a number of ways, including reducing the risk of heart attacks. 

Ingredients:

1/4 cup soy sauce

1/4 cup chicken or vegetable broth (I’d only go veggie if you are a pescetarian though)

1 teaspoon garlic, minced

1 teaspoon ginger, minced

1 tablespoon pomegranate molasses

Salt and pepper to taste

3 7-oz. filets of salmon

Directions:

Mix together all ingredients except salmon. Place salmon filets in a single layer in a glass baking dish. Cover with mixture and let marinate for at least one hour in a refrigerator. Bake filets at 400 degrees for approximately 10 to 15 minutes or until salmon easily flakes.

Side note, I served this with the baked potatoes and carrot latkes below. It was a fairly easy and very delicious meal to throw together in about 90 minutes and each dish complemented the others.

Now, I generally try to stick to relatively healthy recipes, but this one, which is incredibly indulgent, just needed to be shared. I do not recommend eating this every day, or even often, but on those really bad days, or just when the cold weather is getting to you, these potatoes can brighten your night. The ultimate in comfort food, I like to save these for desperate times. And once you taste them, you’ll know why I chose the phrase “heaven-topped”.

Ingredients:

5 medium-sized potatoes, halved lengthwise

6 cloves garlic, minced

1/2 small onion, finely chopped

1/2 cup grated asiago cheese (you could substitute a number of delicious cheese here, mozzarella, cheddar, even gruyere)

1/2 stick melted butter

Directions:

Preheat oven to 400 degrees. Place potatoes, round side down, in a baking pan of appropriate size, so the potatoes are relatively close together or touching. I used a 9 x 9 glass dish. Bake potatoes alone for 20 minutes. 

Meanwhile, mix together the other ingredients, saving the butter for last. Add salt and pepper to taste, if you wish. Spoon this mixture on top of potatoes and put them into the oven for another 25 to 30 minutes, or until top is brown and bubbly. Let cool slightly, serve and enjoy!

In my house, we use two flavor-enhancing elements so liberally, it puts San Francisco progressives to shame. Those two things are, of course, garlic and ginger. This recipe makes ample use of the latter and provides a fun wake-up call to your taste buds. I try to make a ginger-heavy side dish or soup whenever Kevin or I are feeling under the weather. Ginger is considered a “wonder herb” in some circles, and for good reason. Ginger has been used as a natural treatment for colds and the flu, as well as digestive illnesses. It can also help relieve migraines, heartburn, cramps, nausea and can boost your immune system. Now all that Canada Dry as a kid is starting to make some sense, eh? Anyway, these latkes are easy to prepare and super delicious. They would probably benefit from a sweet chili sauce or even some honey as well. If you figure out a good sauce, please let me know!

Ingredients:

½ cup grated fresh ginger

4 large carrots, grated

8 dice-sized cubes crystallized ginger, finely grated

1/3 cup whole wheat pastry flour (you can substitute all-purpose flour)

½ teaspoon ground ginger

1 teaspoon baking powder

1 teaspoon turbinado sugar (you can substitute brown sugar)

¼ teaspoon sea salt

2 eggs, beaten

Peanut oil for frying (you can substitute vegetable oil)

Directions:

Mix the first three ingredients together. Crystallized ginger tends to stick together; I try to break up as much as possible, but I wouldn’t stress about a few clumps. They turn into nice surprises in the final product. Combine the flour, ground ginger, baking powder, sugar and salt in a bowl and sift together until blended. Add the flour mixture to the carrot and ginger mixture. Stir until mixture has a consistent appearance. Add the eggs and stir until coated.

Heat a few tablespoons of peanut oil in a frying pan over medium-heat until hot. Drop the latke mixture in by large spoonfuls and flatter into a small pancake shape. Fry until brown, about 5 minutes for each side. Transfer to a paper-towel-covered plate to cool. I sprinkled on a little extra salt at the end, but you could bypass that step.

So, I’ve been neglecting the blog and you deserve an explanation. Kevin proposed (and I said yes) while we were on vacation and life has been pretty crazy since we got back. I’ve continued to experiment in the kitchen though, and brought back some culinary inspiration with me (which I will delve into later). Kevin and I even ended up taking a cooking class in Koh Chang, an island off the coast of Thailand. Here’s a pic:

I’ve decided to make a personal commitment to be a better blogger from here on out, so be ready!

I’m taking a couple weeks off to explore a little bit of Asia. I hope I can bring back some amazing cookbooks, lots of inspirations, and maybe even sneak in a few spices.

This hearty vegetable soup is definitely suited to “main dish” status. Using summer vegetables and lots of spice, it won’t leave your body or your tastebuds wanting. There are too many veggies with too many health benefits to go into it at this point, so I’ll leave that for another time. However, it incorporates one of my “new ingredients” – harissa. Harissa is a North African spice, often available in a tube, comprised of chili peppers, garlic, tomatoes and a number of other spices. I used Le Cabanon brand and it was delicious! Start with the amount advised and add more to increase the spiciness. One more thing, this recipe makes a LOT of soup, so either invite your favorite five or so friends over or plan to freeze a good amount.

Ingredients:

3 bell peppers (I used one green and two red), chopped

2 large carrots or 4 small ones, sliced to 1/4 inch

1 large red onion, chopped

1 pound green beans, trimmed and cut in half widthwise

2 cans diced tomatoes, 14.5 oz each (I also added a fresh tomato because I had it lying around, but it’s not necessary)

3-4 teaspoons harissa from a tube

1 heaping tablespoon cumin

1/2 teaspoon dried red pepper

Salt and pepper to taste

1 cup water

3-4 cups high-quality, low-sodium vegetable broth

3/4 cup quinoa, rinsed and uncooked

1 can garbanzo beans, rinsed and drained

Directions:

Saute the bell peppers and carrots in a large pot with a tablespoon of olive oil about 8 minutes. Add the onion and saute for 2 minutes more. Add the rest of the ingredients except for the garbanzo beans, tasting and adjusting spices when finished, and bring the mixture to a boil. After you’ve reached the boiling point, bring the heat back down to low-medium and simmer for about 20 minutes. Add the beans right before serving and enjoy!

This dish melds all the warm, gooey deliciousness of scalloped potatoes with the nutritional benefits of cauliflower. I served once alongside basil-and-balsamic-marinated heirloom tomatoes and mint-and-honey-marinated peaches for a vegetarian meal, then I served the leftovers with cherry-thyme pork chops and roasted tomatoes with oregano. Paired equally well with both. Trust me, they’ll come back for seconds!

Cruciferous vegetables (cauliflower, broccoli, kale, cabbage etc.) are primarily known to prevent cancer. They contain phytonutrients that promote liver detoxification (making them very helpful to me!) and fight free radicals that can harm your body’s DNA and cause cancer. Additionally, cauliflower has a very high percentage of vitamin C (91.5% of daily value in one cup) and thus carries all the health benefits of vitamin C as well. So be sure to work in plenty of cauliflower during this upcoming flu season!

Ingredients:

1 head cauliflower, sliced into pencil-thick slices (these will likely fall apart, no worries, just toss them all into the bowl)

4-5 red potatoes, thinly sliced

5 cloves garlic, chopped

2 shallots, chopped

¼ cup butter, melted

Salt and pepper to taste

2 cups mozzarella, grated

1 cup parmesan cheese, grated

1 cup milk

2 eggs, lightly beaten

Directions:

Pre-heat oven to 375 degrees. Combine the potatoes, cauliflower, garlic, shallots, butter and salt in pepper in a large bowl. Toss to coat the vegetables with all the flavor-containing goodness. In another bowl, mix together the cheeses, milk and eggs. Spread the potato-cauliflower mixture in a 9 x 13 inch baking dish. Top with cheese mixture, be sure to spread evenly with a spoon. Bake for 35 minutes covered, then 25 minutes uncovered or until top gets brown and bubbly.

Once again, I am reminded that summer’s bounty is oh-so-great. Peaches are one of those fruits that, if you have the luck to stumble upon that perfectly ripe specimen, will surpass the flavor of any cheesecake or pudding or other man-made dessert. Nature truly loves us.

That said, after a few months of plain peaches, one might want to dress up the fruit a little and this simple crumble recipe is an easy and relatively healthy way to do so. Ripe white peaches are naturally sweeter than yellow peaches, so I used mildly sweet agave nectar to create a syrup. However, if you’re using yellow peaches, you might want to step up the sweetness with raw honey. Also, for a special friend, you can probably make a similar raw, vegan dish by simply letting the peaches and agave nectar sit out for an hour or so, long enough for the juices to seep out and create a syrup. Then combine chopped almonds, walnuts/pecans, and dates with cinnamon and maybe just enough agave nectar to hold it together in little clumps and I think you’re golden!

Peaches have plenty of nutritional attributes, but I’m going to hold off on that info for now, and encourage you to just focus on the pure sensual goodness of the flavor and texture of the peaches. The endorphins produced by this will be health benefit enough!

Ingredients:

3 large white peaches

2 tablespoons agave nectar (or honey)

1 ¼ cup whole wheat pastry flour (all-purpose flour would work here too, but I like the flavor in the whole wheat)

1 teaspoon cinnamon

2 tablespoons raw sugar

1 teaspoon baking powder

¼ cup slivered almonds

¼ cup butter

¼ cup milk

Directions: 

Pre-heat oven to 375 degrees. Slice the peaches and mix with agave nectar. Pour into 9 x 9 inch baking dish and let sit.

 Mix together the flour, cinnamon, sugar, baking powder and almonds. Cut in the butter with a pastry cutter until mixture resembles fine crumbs. This is going to take a little bit of elbow grease, as you will also be cutting the almonds into smaller pieces, but it’s worth the effort. Stir in milk. Mixture should now vary between larger clumps and smaller crumbs.

 Pour crumble mix over top of peaches and bake for 30 to 35 minutes, or until crumble is golden brown. Let cool slightly, serve as is, or with vanilla ice cream if you’re feeling saucy.