Instead I am all about apple cider. I love it in any form, freshly pressed, warm and spiced, made into caramels or mixed with booze. When the leaves start to turn, you can bet my fridge is full of cider — it’s as much of a guarantee as death and taxes.
And while I tend to mostly enjoy it straight up and ice cold, I’m more than willing to experiment with it. So when my co-workers decided to have a staff pumpkin carving party yesterday, I had the perfect sweet treat in mind to contribute, this apple cider cream pie.
Delicata squash in agrodolce sauce, pepitas, pearl onions and sultanas.
Being married to a chef has its ups and downs. The upside is pretty obvious — he makes amazing, creative and delicious food. But considering I rarely see him (this would be the downside), I’m certainly not dining on homemade, perfectly plated 10-course meals all week long.
In fact, most nights I do all of the cooking, leaving him a plate of food for when he gets home around midnight. Even on the days when he’s off work — in the industry this is almost always Sundays and Mondays for chefs — he is often too exhausted to cook (yet another reason I’m endlessly grateful for the kick ass taco cart right by our house).
However, over the past few weeks he has been wooing me with fantastic Monday night meals. One of my recent favorites included a plate full of tender delicata squash in agrodolce sauce (an Italian version of sweet and sour made with sugar and vinegar), beets with pickled peppers and ricotta salata and hand torn pasta in a Parmesan brodo. Yeah. It’s serious.
The original dish — I subbed pearl onions for his cipollino. These are certainly more of a “statement” onion…
A simple dinner for two…
While everything was incredible, my favorite dish of the evening was the delicata. The tang from the agrodolce wonderfully balanced the sweetness of the squash, and the sultanas and pepitas added a bit of autumn swagger. It was also a pleasant change to the overly sweet squash recipes that are ubiquitous this time of year.
It started on a whim (“hmmm…never made that before…”) and turned into an all-out obsession (“must make more!”). Months later, my infatuation is still going strong and even though I’m no longer using tomatoes from my garden, I have happily discovered it still tastes great using high quality canned tomatoes.
If you’re not familiar, shakshuka is a spicy stewed tomato dish, usually made with onions, chilies and cumin. Most versions boast a simmered-to-perfection egg and the best versions (in my opinion) also include a nice salty cheese. While the egg certainly makes it seem more “breakfast-y,” this one-pot wonder makes a great lunch or dinner as well.
It’s also a fun dish to play around with, adding or subtracting ingredients depending on what’s in season — or by what’s in your fridge. My favorite batches this summer included sautéed zucchini and summer squash and lots of kale. I’ve even thrown cooked farro or quinoa in at the end to bulk it up.
I was getting ready to post about a fantastic braised shortrib pie that I made on a recent rainy day when suddenly the weather here in Portland did a swift about-face. While braising beef sounded good a week ago when it was blustery and cold, the sun is now blazing and we’re enjoying 80 degree weather with only more blue skies on the horizon.
So I decided instead to revisit a recipe that I made a month or so ago, when I was too swamped with summer’s craziness to edit the pictures, let alone write a post about it. And since I’ve still seen plenty of pretty produce in the markets, there’s time left to fit this in before the cold is upon us!
This dish came about because my friends at Gourmandistan posted their zucchini pancake recipe (accompanied by their recipe for a fried corn relish) and it all sounded too good to pass up. My parents had just handed off several zucchini and summer squash from their garden and I’m a sucker for anything with fresh corn so Michelle and Steve’s post was a basically a double whammy of perfectly timed temptation.
A few posts ago I talked about Feast, a huge culinary celebration held here in Portland. Every year it brings big names in the food industry (the likes of Chris Cosentino, Paul Qui, Edward Lee, Brad Farmerie) to our town for four days of non-stop chaos. There are seminars, special dinners and tastings being held all over the city, followed by after-parties and after hours after-parties.
Since the company I work for is a sponsor, we get in to a lot of the events for free. Which meant food, food and more tasty, fabulous food, all washed down with local brews, wine and liquor. Let the good times roll!
First up, Friday Night: Night Market. I love the Night Market. The setting is gorgeous and the food is crazy good.
Deep inside, I know that autumn has officially arrived. The weather has cooled off considerably here in Portland and the markets are full of squash and new crop apples. But my mind — and stomach — aren’t quite ready to let go of summer.
And one of my favorite things about the late summer months in Oregon are the perfectly ripe, juicy tomatoes.
I can even tell you a story about how great these tomatoes are. Growing up I hated tomatoes. Oh sure, I loved marinara sauce but fresh tomatoes were not a part of my diet. I picked them off of hamburgers and out of sandwiches for years. Even in college I gave serious side-eye to people who ate cherry tomatoes by the handful. I just didn’t get it.
Then I moved to Oregon and started cooking at a little family run restaurant in the industrial/art area of NW Portland (now the luxe Pearl District). I remember walking to the Farmers Market with the head chef/owner and watching as she bought a flat of pristine sungolds.