A Bountiful Harvest: Cooking in Autumn

A Bountiful Harvest: Cooking in Autumn

October 08, 2020
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As summer comes to a close and hibernating barbeques everywhere dream of warmer times filled with juicy burgers and chargrilled vegetables, Americans are turning to one of the most exciting food seasons: Fall. Sure, the changing of the leaves and cooler weather are great, but for our money the best thing about fall is the food. Who can resist fresh fall produce, like squash, sweet potatoes, and apples? Or how about the satisfaction of creating the most comforting of comfort food dishes, like stews, pot pies, and mac and cheese? No matter who you are Autumn, as our cousins across the pond call it, is a season ripe with possibility for the intrepid home chef. To welcome October with arms open and palates ready, here are some of our favorite ingredients, meals, and even a fall recipe to try at home. 

Pears, Parsnips, and Brussels Sprouts...Oh My!

This magical trio is at its best in the fall when the ingredients create a symphony of layered, comforting flavors across a variety of preparations. Imagine a table loaded with Poached pears, roasted brussels sprouts with a rich parsnip puree or a spiced pear butter, or even just shaving this tasty triumvirate to make a refreshing, raw slaw. 

Hazelnuts and Bacon Made Everything Better

If you’re not allergic to nuts, toasted hazelnuts and crispy, thick-cut bacon can make any fall vegetable dish feel decadent and warm. Another tip is to try making your own dressing by combining lemon juice, sherry vinegar, and hazelnut oil for all your autumn salads. The simple, yet delicious, dressing compliments cruciferous vegetables like broccoli or Brussels sprouts perfectly. 

A Season for Swordfish

Many home cooks already know that fennel and pork are a magical combination. But what about swordfish? This flavorful, semi-sweet swimmer is a perfect match for”warm” spices like coriander, cumin, fennel seed, mustard seed, and black peppercorn. A quick sear and you’re more than ready to serve this surprising fall favorite over a bed of braised spinach of made a pillow of fluffy, mashed root vegetables. 

No Experience Necessary

One of the joys of cooking is that almost no experience is necessary. As long as you follow a recipe and take your time, preparing wonderful Fall dishes is easy. Ready to eat your fill of delicious autumnal fare? Try the recipe below, and you’ll be more than satisfied!

From our cookbook to yours: Citrus Brussels Sprouts with Bacon and Breadcrumbs

INGREDIENTS

2½ pounds brussels sprouts, trimmed

4 ounces slab bacon or pancetta (Italian bacon), coarsely chopped

3 tablespoons olive oil, divided, plus more for serving

1 cup coarse fresh breadcrumbs

1 small Fresno chile, seeds removed, finely chopped

1 tablespoon thyme leaves

1 teaspoon finely grated lemon zest

Kosher salt

2 tablespoons fresh lemon juice, divided 

Preparation

Make this breadcrumb mixture up to 3 hours ahead: store uncovered at room temperature. Brussels sprouts (without leaves) can be made 2 hours ahead; store covered at room temperature. Reheat before adding leaves. 

  1. Remove outer leaves from brussels sprouts; set aside. Halve the brussels sprouts; set aside.
  2. Lightly pulse bacon in a food processor until finely ground.
  3. Heat 1 Tbsp. oil in a large skillet over medium-low.
  4. Cook bacon, stirring often, until browned around edges and fat is rendered, about 4 minutes.
  5. Add breadcrumbs and cook, stirring often, until browned and crisp, about 5 minutes.
  6. Transfer breadcrumb mixture to paper towels and let cool slightly. Toss in a medium bowl with chile, thyme, and lemon zest; set aside.
  7. Increase heat to medium-high and heat 2 Tbsp. oil in same skillet. Add reserved halved brussels sprouts; season with salt.
  8. Cook, tossing occasionally, until deeply browned all over, 5–8 minutes.
  9. Reduce heat to low, cover skillet, and cook until tender, about 5 minutes.
  10. Uncover skillet, add reserved leaves and 1 Tbsp. lemon juice, and toss to combine.
  11. Cover skillet and cook, tossing occasionally, until leaves are bright green and just wilted, 4–5 minutes.
  12. Uncover; add remaining 1 Tbsp. lemon juice and season with salt.
  13. Transfer brussels sprouts to a platter, drizzle with more oil, and top with reserved breadcrumb mixture 

 

  1. Adapted from Bon Appetite: https://www.bonappetit.com/recipe/lemony-brussels-sprouts-with-bacon-and-breadcrumbs

The opinions voiced in this material are for general information only and are not intended to provide specific advice or recommendations for any individual.