The radiators in both of our apartments kicked on last night. Fall is almost here. Figured we probably should make a cake to celebrate.…
We’re not ready for fall. Okay?
We know it’s already started but we just really, really aren’t into it. Fall means that winter is around the corner and last winter was too cold, too long, too much. We can’t trust those cozy sweaters and pumpkin-everythings because we know what’s next: cold toes, icy roads, and general sub-arctic misery. So we’re hanging on to summer with all we’ve got.
Yes. Fall has technically started. But that doesn’t mean our CSA has stopped bringing us the goods. On a spiritual level, we’re totally ready for everything roasted, braised, and spiked with nutmeg, but we’ve still have lots of beautiful late-Summer produce on-hand. Our favorite way to deal with this bounty (so we can make room for the on-coming pumpkins and pommes) is to eat it. All together. All at once.
Zucchini noodles (which we refuse to call “zoodles,” because we’re not fucking toddlers) will never be as heavenly as wheat noodles, but they are a solid compromise between carb coma and salad. They are neutral enough to stand up to your zingiest sauces, but still sturdy enough to pile on the toppings, and they don’t expand in your stomach– which means you’ll have plenty of room for dessert.
We paired our zucchini noodles with Chimichurri, an Argentinean sauce similar to pesto that doesn’t fuck around. Full of lemon, parsley, and garlic, it brings huge, bright flavor that’s as good on a pile of greens as it is on a slab of grilled meat. This recipe is a keeper. Literally. Freeze a little jar and break it out for a hit of Summer in February.
We’ve always resented that Apples are the defacto fruit of the harvest season. Don’t get us wrong, apples are… fine. But, I suppose, that’s exactly the problem. Apples aren’t special and are, at best, merely palatable. They’re the Mumford & Sons of produce. Technically, they’re okay. There’s nothing particularly offensive– or interesting– but after a while, the mediocrity of it all makes you want to punch someone in the cunt.
This year, we’ve had enough. We’re done with Apples for the foreseeable future and have, instead, switched to Pears.
While everyone else waxes philosophical on the best ways to target turkeys, we’ve got our eyes on smaller birds for our fall table. Whether for big meals with friends, or a week of idiot-proof leftovers: roasted chicken is the quintessential quick, comforting, fall dinner.
The basic techniques behind cooking small birds and big birds (turkeys, not Sesame Street) alike are the same as with any protein: buy the best you can, start it blazing hot, and season it smartly. But 4lb chickens have a unique advantage over 20lb turkeys: they cook in less time than it takes to kill half a bottle of wine. This is especially true when you Spatchcock….
In case you haven’t heard, it’s decorative gourd season, motherfuckers.
Winter squash are the backbone of some of our best recipes. Whether it’s in soup or pie– or even a stand alone main– Butternuts, Kabochas, and Acorns are essential in our autumn kitchen. But Delicata Squash is our favorite because it’s just so damn easy to cook.
Unlike its thick-skinned kin, Delicata doesn’t make you break out a carving kit to get dinner on the table (and won’t give you gross, peely hands). Just wash it, slice it thin, and pop it in the oven. The fancy yellow and green mottled peel is thin enough to be both edible and completely delicious, lending a little bit of contrast to the tender ochre flesh. It’s an idiot-proof ingredient that makes a huge visual impact on the plate, and it makes a completely perfect protein-alternative for hearty fall salads….