All posts filed under: Fall

Smoked Tomato Chowder

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chowder / clams / Fall / mussels / roasted tomatoes / Seafood / smoked olive oil / smoked tomatoes / soup / squid / tomato chowder / tomato soup

To those who were in the path of the storm and devastation last week, my head and heart have been heavy with everything I’ve learned, know that my thoughts are with you. Wherever you are. I hope that you’re staying warm and safe, and finding human spirit shining through. For now, here’s to keeping cozy. A studded little chowder for the grateful soul. ps. Today is a big day, yes? Happy votes. Time is moving […]

Zucchini Risotto

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Fall / Gluten Free / Risotto / Savory / Summer

Sweet Corn Broth + Spinach Stock // Makes 5 cups (only using about 2-3 cups of stock to cook risotto) 2 cobs of corn, stripped of corn kernels, (reserve for risotto)1 large carrot, roughly chopped 6 cups water 2-3 cloves garlic, smashed 1 tb kosher salt 2-3 zucchini, cut lengthwise, inner white parts cored—makes about 2 cups (reserve hollowed out zucchini shells for risotto) 1 cup or large handful baby spinach Add water to a […]

Whole Wheat Bartlett Pear, Almond and Honey Lemon Cakes

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Dessert / Fall / Fruit / Sweet

  Hello again. I’m wishing you all had a wonderful Thanksgiving! This year, our day was filled with all the moments I look for over the Thanksgiving holiday and I just feel so lucky to know it.     Loving family and company, relaxed laughter, beautiful smells, a lit fireplace, and some great food and wine sums it up. And I am so thankful to have my family, this tiny family unit of mine. This […]

Sweet Pepper and Butternut Squash Gruyère Tarts

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Appetizers / Fall / Savory / Tart

Sweet Pepper and Butternut Squash Gruyere Tart Makes two 6′ by 12′ inch rectangular tarts or one large 12′ by 12′ inch tart 1 butternut squash (about 1 pound) peeled, seeded, and cut into 1/2 inch pieces 2 tablespoons extra-virgin olive oil Kosher salt and freshly cracked black pepper 1 teaspoon sherry vinegar 2-3 small sweet red peppers, finely sliced 1 teaspoon unsalted butter 1 large shallot, finely sliced 1 8-oz sheet of puff pastry, […]

creamy cambozola mushroom risotto

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Fall / Gluten Free / Risotto / Savory

Creamy Cambozola Shiitake and Baby Portobello Mushroom Risotto // Makes 5-6 Servings 2 tb butter 1 tb olive oil 1 shallot, finely diced 1/2 pound baby portobello mushrooms, quartered 1/2 pound medium and large shiitake mushrooms, sliced 1 tb kosher salt, plus more if needed to adjust seasoning 3/4 cup good dry white wine 1 1/2 cup carnaroli rice, may also substitute a short grain rice such as arborio 5-6 cups low sodium vegetable stock, simmering […]