And then today, suddenly, it was unmistakeably fall.
The leaves turned overnight, reds and bright yellows and flame orange. The temperature dropped ten degrees. The morning started grey before the autumn sun came flooding through the clouds. And then there was the smell of the apples.
A day like today is a good day to turn on the oven. And many more such days are coming. I turned on the oven. I roasted a bunch of carrots. This is an impressive way to treat rainbow carrots, although of course you can use the plain orange variety too. Roasting concentrates the carrots’ sweetness, and if you time it right the tops and tails will crisp up nicely. Continue reading →
Today J picked the apples from our three backyard trees. It’s been a good year for the apples, and box after box came inside. Red, crisp, sweet. Hundreds of apples. The big girls posed proudly for a photo in front of the pile. The baby held an apple in each hand and seriously applied herself to the task of trading off bites.
Our plan to make applesauce all day went out the window, the boxes went to the cool basement, and now every time I go downstairs the sweet smell of fall wraps around me. One day soon we’ll be making a year’s worth of applesauce, but today we settled for a enjoying just a taste of the season’s bounty in our salad.Continue reading →
Welcome to Emmy Cooks! You can see more of my favorite recent recipes by clicking the “My Favorite Recipes” category on the sidebar (here are July, August, and September). If you like what you see here, you can sign up on the sidebar to receive a daily recipe by email, add the RSS feed to your blog reader, or follow Emmy Cooks on Facebook, Twitter, or Pinterest.
Some days, maybe most days, simpler is better.
I had a plan to make this week’s greens into a tart of some sort, or maybe spanakopita, or at least green tartines. But those things take time, and some days I don’t have time. I piled all my greens into a pan to wilt, then chopped and dressed them with olive oil, lemon juice, dill, and a sprinkle of feta cheese. It was better than good enough.Continue reading →
I have been having a bit of a love affair with this salad this summer.We met casually, in a friend’s back yard. I couldn’t stay away from it, and then I couldn’t stop thinking about it. Our friends came to the Dinner in White and I casually mentioned that they might bring this salad, you know, if they wanted. They did. I sat next to it at the table.
It’s been on my mind ever since. Today, by some stroke of luck, J was working from home, the baby was napping, and the older girls weren’t home yet. We took full advantage of that rare quiet moment together. By grilling a bunch of curly kale and having this salad for lunch.
I’m sorry I’ve kept it from you for so long, but it’s not too late. Clear your calendar of any other rendezvous you’ve planned. You too will fall in love with this salad this weekend.Continue reading →
Although our Dinner in White has come and gone, this salad endures. And no, by that I don’t mean that I have week-old leftovers in my fridge. (I mean, I might, but let’s not speak of that.) I mean that I already had to make this salad again, and I am looking forward to having it on our table often throughout the winter. Along with that smoky cauliflower frittata, of course, and the cheddar and dijon cauliflower soup and that whole roasted cauliflower and…I might almost be looking forward to fall.
Unlike most of the recipes I post here, let me warn you, this one takes an hour. An hour! But it’s mostly hands-off time in the oven, and it’s worth it. The cauliflower emerges limp and tender, the chickpeas crisp-edged and meaty. The pine nuts add crunch and the raisins sweetness and the whole thing will leave you actually happy that it’s cool enough to turn your oven on for an hour. We most recently ate this dish with a grated carrot salad, baked orzo with tomatoes, and a piece of grilled fish. It was certainly a feast befitting the harvest season. Continue reading →
Emmy Cooks is Foodista’s Food Blog of the Day today! What a nice compliment. If you’ve made your way here from there, welcome. We’re glad to have you. Grab a fork and come dig in!
I’ve had a bok choy and radish slaw rattling around in my brain ever since I saw this recipe on another beautiful Northwest blog (did you check out yesterday’s?), The Plum Palate. I had in mind a radish slaw that gave me the first hope that I could ever love radishes, and I envisioned the pungent flavors of raw bok choy and spicy radishes tamed with a bit of sweetness and the acid bite of vinegar. Do you do that too, imagine how things should taste and then tweak until you get them there? I was happy with how this turned out, and even happier after the flavors had the chance to blend for an hour or so. Continue reading →
To what lengths do you go to give away your surplus produce at this time of year? Are you the proverbial neighbor who rings the doorbell and runs, leaving behind a 4-lb. squash that will take all afternoon to grate for zucchini fritters? Do you casually drop by a friend’s house and “forget” a basket of plums that you don’t have time to make into jam? Do you foist carrot salads upon unsuspecting dinner hosts?I admit nothing. Continue reading →
Tonight we went to a friend’s birthday party. A keg of good beer, a smoky grill, a swing in the pear tree, little girls running everywhere. After dark, there were birthday candles and fireworks. This is the salad to bring to a party like that.Continue reading →
There are no new recipes under the sun, or something like that. I love the flavor combination featured in this salad enough that I’ve featured a similar recipe before. But this variation is even simpler because instead of making that creamy oil-free dressing (which is, by the way, well worth making), you just squeeze a lime into the salad with a pinch of salt for clean, bright, summertime flavor.This recipe is also worth revisiting at this time of year because it’s a great way to use up any odds and ends from your CSA or exuberant vegetable shopping. Do you have a clean-out-the-fridge day of the week? It’s Saturday around here, both because there’s time to cook and because I need to make room for the next CSA box in the fridge. Continue reading →