Fall Vegetable Guide

Amp Up the Flavors this Fall

BowTiedOctopod

Oct 19, 2023

Whenever I see an online cHeFleBriTy say that vegetables are a scam, I know instantly they’re not a good cook 😂

It’s true.

Cooking a steak requires minimal sophistication or prowess

Seafood is definitely more intuitive and takes skill

Vegetables?

Often relegated to an afterthought which is pretty sad since vegetables offer limitless options for flavor riffs.

Don’t worry I’m not about to go Vegan or Vegetarian but let’s face it, vegetable cookery is last on the list for omnivores.

People have swooned over proteins I’ve made at dinner parties but the vegetables are what people what exact recipes and techniques for… because they are so surprised/mind blown.

Since Fall is here I thought it a great time to remind you of some great and mind-blowing ways to use vegetables with some recipe recs that are addictive.

I’ll save the recipe rec’s for the end but have to note, as an example, hummus.

When I dropped the Heavenly Hummus recipe years ago so many reported back with minds blown. It’s not a complicated process but requires good technique.

Heavenly Hummus is the perfect canvas to take as an appetizer to a dinner party or serve underneath pomegranate-glazed kofta for an indulgent and delicious meal.

Yes, chickpeas are a legume… but are harvested from a plant and are in the vegetable family.

This is the point I’m trying to make. Vegetables provide limitless options.

Below are (2) recipes followed by numerous recipes that I’ve dropped in the past that fit the bill for Fall cookery.

Braised Endive

Don’t leave… endive is in the chicory family and has a wonderful flavor that is slightly bitter with a hint anise. This presents us the perfect opportunity to add sweet, sour and richness to counter this and make something delicious.

Not sure why but people in the USA think endive is fancy. 🤷‍♂️ . Make this for a dinner party or make while a roasted chicken is resting. (Remember to rest your bird when it comes out of the oven)

Ingredients:

6 heads Belgian endive, remove any outer limp leaves and cut in half lengthwise

1 tsp sugar

1 orange, zested then cut in half

Fine sea salt and freshly ground white pepper

1 TB cooking oil (avocado or palm)

1 TB unsalted butter

Method

Preheat oven to 400F (or keep on after roasting a chicken)
Season the cut sides of each endive half with the sugar and salt and white pepper to taste.
Heat a large sauté pan over medium high heat.
Add cooking oil and place the endive cut side down in pan to sear for 2-3 mins. Once the endive is browning lower heat to medium and add butter. The butter will foam and then wait for it to brown slightly. (There will be a nutty scent when this happens)
Once the butter has browned squeeze the juice of the orange halves into the pan and deglaze; add a dash of water if needed so there is a liquid in the bottom of the pan
Transfer to the oven to roast until the endives are very tender, 10-15 mins. Remove from the oven, sprinkle orange zest over, taste, season if necessary, and serve hot.”
Voila 🙌

Curried Brussels Sprouts

1 TB cooking oil

1 pound Brussels sprouts, trimmed and quartered

Fine sea salt and freshly ground white pepper

2-3 garlic cloves minced (2 tsp)

1 inch ginger minced (1 tsp)

2 TB unsalted butter

1 tablespoon Madras curry powder

1 lemon, zest and juice

1/4 cup chopped cilantro

Method

Heat a large skillet or saute pan over high heat.
When hot add the oil then the Brussels sprouts. Sear until starting to turn golden brown.
Season lightly with salt and white pepper.
Reduce heat to medium. Add the garlic, ginger and curry; stirring so nothing burns in pan
Add 3 TB of water (or stock) and the butter. Cook until the water and butter reduce into a glaze/sauce.
Add the lemon juice, zest and cilantro. Adjust the seasoning if necessary, and serve hot.”

These are just 2 ideas to bring Fall flavors into your kitchen that will make for happy eaters.