Fall is officially here. It is time to embrace the chill in the air with earthy fall veggies; long, home-cooked stews; and juicy, crisp fall fruits. Running around to different fall activities can overwhelm us. A few days of cooking can yield a full week’s worth of soul-satisfying meals to share as a family.
Go for pears while
they are sweet!
Pears tend to be hard and flavorless for much of the year. Fresh, ripe pears in October are a whole other story. When I have more pears than my family and I could possibly eat out of hand, I poach them.
Make a poaching liquid using white or red wine, water, sugar, honey, agave or maple syrup, and warm spices such as cinnamon stick, star anise, cloves, vanilla bean, and nutmeg. (If you don’t want to use wine, just leave it out.)
Boil the poaching liquid until the sugar dissolves and the alcohol in the wine (if using) cooks off, about 15 minutes on a low simmer.
Peel the pears and cut in half. With a teaspoon, scoop out the seeds on the inside. Place the pears into the poaching liquid and allow to cook very gently until pears are tender but not mushy or falling apart. Take the pears off the heat and let them cool in the poaching liquid.
You can use the poached pears to top a fancy tart or just eat as is. Either way, they make an elegant dessert. Strain the poaching liquid and save for other uses, such as mixing with prosecco for a fall-themed brunch cocktail.
Squash and pumpkins everywhere!
Try some creative uses for squash. Cut squash in the shape of french fries and cook on high in the oven with olive oil, salt, and pepper. Serve these “butternut squash fries” on your next burger night. Or steam, peel, and puree any orange squash and use this as a substitute for canned pumpkin. Your recipe will taste super fresh!
Slow cook it
Take some time to do a slow-cooked braise when you have the chance.
Cold days mean more time inside. Make your home smell great with a batch of pork carnitas, soy and mirin-braised beef, or vegetarian bean chili. Put the braise on in the morning and enjoy as a late lunch or dinner. Enjoy leftovers all week, worked into different dinners and lunches.
Pizza time
Utilize leftover cooked squash, braised meats, local cheeses and charcuterie, and fresh herbs for a pita bread pizza-bar.
Make little bowls of all of your family’s favorite pizza toppings, and let everyone build their own pizza by topping whole-wheat pita bread with whatever they like. Bake on a sheet tray and dinner is ready in minutes! Serve with a crisp green salad and some cut-up, freshly picked apples to round it out.
Pick up some pomegranates
These delicious fruits are finally coming back into season. Extract the seeds and eat them just like that! Or use the seeds in a green salad with toasted pumpkin seeds and feta cheese. Sprinkle pomegranate on guacamole for a sweet, juicy punch at your next get together. (See the guacamole with pomegranate recipe.)
Joanna DeVita is executive chef at Léman Manhattan Preparatory School. DeVita is the mother of two children and loves nothing more than spending time with them outdoors and sharing with them her love and respect for nature, good ingredients, and the joy of cooking.
Guacamole with pomegranate
INGREDIENTS:
4 ripe avocados
½ serrano chile pepper, seeds removed
1 small plum tomato, diced
¼ red onion, diced small
Juice of one lime
2 tablespoons chopped cilantro
3 tablespoons pomegranate seeds
Salt and pepper to taste
DIRECTIONS: Split avocados in half and remove the pit. Scoop out the avocados and place into a bowl.
Using a potato masher, mash the avocado with salt and pepper, lime juice, and cilantro in a mixing bowl.
Fold in the diced tomatoes, chiles, onions, and pomegranate seeds, reserving a sprinkle of pomegranate for garnish.
Continue to fold together the ingredients, tasting for seasoning. Add more salt and lime juice as desired.
Transfer to a bowl for serving, and garnish with remaining pomegranate seeds. Enjoy with chips, fresh tortillas, or cut-up carrots and bell peppers.
