Tuesday, 23 March 2010

Autumn Recipe Depository

Photograph by John Bergman

Since the falling of the leaves and the lowering of the temperatures (and the fog, if today is anything to go by), I've rediscovered my love of preparing food goods and hovering over a hot stove. Autumn is such a tangible, edible season. It's all pumpkins and cinnamon and apples and mushrooms, and reds, oranges and yellows. It's also my birthday season, our Easter season, and the season of beautiful, gleaming, golden evening light. Perfect light for quiet, meditative moments of simple, seasonal cooking.

Anyhoo, in the interest of autumnal celebration, and as per the request of my most loyal (and only?) reader, Nicola, I present to you a list of some of my favorite, most regularly prepared recipes from the interweb for these shortening, nostalgic days. I have made each one of these recipes this autumn, and for many an autumn in the past even committing some of them to memory, and thusly, am expertly placed to guarantee magnificence.

Warm Butternut and Chickpea Salad with Tahini - Orangette

Tomato Soup with Red Onion and Coriander Stems
- Orangette

Chana Masala - Orangette

Boiled Kale with a Fried Egg On Toast - Orangette (Molly really gets Autumn. Obviously)

Black Bean and Sweet Potato Quesadillas
- Fresh 365
Lively Up Yourself Lentil Soup - 101 Cookbooks

Roast Pumkin Sage Brown Butter Fettuccine and Tomato, Puy Lentil and Spinach Penne- Number One Millionaire (AKA me!)

Tom's Sweet Potato Planks with Basil Aoli - Number One Millionaire

Chocolate Gingerbread - Number One Millionaire (me and Nigella)

And, as an added bonus, recipes I haven't made yet but feel, instinctively, will become firm favourites this year:

Romesco Potatoes
- Smitten Kitchen

Mushroom Bourguignon - Smitten Kitchen

Rustic Fig and Goats Cheese Pizza - Sprouted Kitchen

Roasted Parmesan Parsnips - Sprouted Kitchen

Moroccan Carrot Soup with Mussels - The Wednesday Chef

You're welcome. xx

1 comment:

  1. lol how embarrassing for me.
    This kale/egg/toast number sounds amaaazing, however.
    Also mushroom bourguignon.