Note from the editor:
Our Food Editor, Chef and Food Photographer Susan Bourgoin is amazing! Last year, for our launch, she not only created loads of great stories but also photographed the delish recipes she featured. If you consider yourself a “Foodie” at all, you will not want to miss even one of her posts. Here is one, worthy of #FlashbackFriday because of its twists on ethnic foods but yet tying in the seasonal flavors we all love this time of year. Enjoy! And show some “Likey” and “Comment” Love at the end of the post!
There’s nothing like cool crisp air to get me in the mood for a trip to the farmer’s market.
Whether it’s picking apples with the kids or visiting an urban market, Fall harvests inspire me to abandon the uber-fast weeknight back-to-school suppers for a more gourmet approach… maybe even invite the neighbors (that I wave to, but barely know) over to enjoy it with us!
Of all the wonderful produce that Fall brings, the one shining star that beckons my attention every year is the lovely assortment of squash… Buttercup, Butternut, Acorn, Pumpkins, Hubbard, Delicata… all of them unique, delicious, and satisfying. Each of them begs for more culinary exploration, but before I know it they are gone. This year I am going to try something new: actually buying them when I see them and actually cooking instead of displaying them—before they’ve gone rotten on me. Here are some great recipes to try:
Pumpkin Risotto with Pine Nuts — serves 4-6
- 4 cups chicken stock, plus a little extra- if necessary
- 1/4 cup sherry 1 bay leaf 1/2 t. grated nutmeg
- 1 T. olive oil
- 1 medium shallot or ½ small onion, minced
- 1 pound cooking pumpkin, skinned and diced into 3/4″ pieces
- 1 1/2 cups arborio rice
- 1/4 cup grated Parmesan Cheese
- 2 T. toasted pine nuts
- 2 T. chopped fresh sage leaves
Heat the chicken stock and sherry in a small sauce pot with bay leaf and nutmeg.
In another larger sauce pot sauté shallots in olive oil over medium heat, stirring, until translucent but not brown—about 3 minutes.
Add diced fresh pumpkin and continue to lightly sauté over medium heat for 2 more minutes.
Add rice and cook until it begins to smell fragrant, about 2 minutes.
Add 1 cup of the chicken stock and sherry mixture and begin stirring until most of the liquid is absorbed.
Continue to add 1 ladle at a time until almost absorbed before adding the next.
This process should take about 20 minutes.
When rice is cooked through add the grated Parmesan cheese and chopped sage and serve immediately.
Garnish with toasted pine nuts.
This dish pairs well with a crisp salad or sautéed zucchini
Slow Cooked Moroccan Squash & Chicken — serves 6 – 8
- 2 pounds of boneless, skinless chicken breast
- 2 pounds cubed Delicata squash
- 2 tbsp. olive oil
- 3/4 cup chopped onion
- 1 clove garlic, finely chopped
- 1 lg. red bell pepper diced
- 1 poblano pepper, diced
- 2 carrots, sliced
- 2 tsp. salt
- 1 tsp. curry powder
- 1/4 tsp sweet paprika
- 1/2 t. ground fennel seeds
- 1/2 t. ground cumin
- 1/4 t. tablespoon ground coriander seeds
- 1/2 t. teaspoon ground cinnamon
- 1 dash cayenne pepper
- 1 15 1/2 oz. can of minced tomatoes
- 1 cup coconut milk
- Fresh cilantro leaves, for garnish
Place all ingredients into a slow cooker and cook on low for 3 hours or on high for 1 hour and low for one hour. Serve stew in bowls over basmati rice.
If you decide to give one of these recipes a try, please come back here and let us know how it went!