Tag Archives: fall food

BUTTERNUT SQUASH WITH CHERMOULA

You have seen my recipe for chermoula before. I’ve added it to soup and to steak, but one of my favorite uses is to mix it up with butternut squash for a delicious fall side dish. Let me know if you give it a try.

 Butternut Squash with Chermoula

For the chermoula, you will need:

– 1 cup fresh Italian parsley
– 1 cup fresh cilantro
– 2-inch piece of ginger
– 3 cloves of garlic
– Juice of 1 lemon
– 1 cup of oil
– Salt and pepper
– 2 teaspoons coriander seeds

To prepare:

In the bowl of a food processor fitted with a steel blade, add all ingredients and pulse until it forms a loose smooth sauce, about 1 minute.

For the butternut squash, you will need:
– 4 cups of cubed squash (cubes should be about 2 inches square)
– 4 tablespoons of prepared chermoula
– 3 tablespoons of olive oil
– 1 teaspoon of salt

To prepare:

Preheat oven to 400 degrees.

Combine the Charmoula, oil and salt in a large bowl. Add the cubed squash and toss with a spoon. Place the marinated squash into a 12″x 8″ baking dish.

Place into the oven for 1 hour until golden brown.

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Decadent Grilled Cheese

dinnerparty_ppp_6

Is there anything better on a fall day than sitting down to nosh on grilled cheese? Honestly, I’m not sure there is. Grilled cheese is one of those comfort foods that is always good, but it can be made even better if you gather top-notch ingredients. I like to use unexpected cheese and unique condiments. Oh, and bacon…because everything is better with bacon. Meet the decadent grilled cheese.

This sandwich would be perfect with a bowl of soup or chili on a crisp fall day. If you have guests over, set-up a station allowing them to create their own sandwiches mixing and matching ingredients while you man the grilling station. Interactive foods are always so much fun for a party.

You can also cut these into quarters and serve them as an appetizer or finger food. How fun is that?!

This recipe is from my first book, Picture Perfect Parties, and the photo on this post is from a fabulous party that Design Sponge threw a few years ago using Picture Perfect Parties as a guide.

Decadent Grilled Cheese with Brie, Crispy Bacon, and Apricot Jam
serves 6

You will need:
– 1 loaf challah bread
– 6 pieces bacon cooked and crumbled
– 1 12 oz. wheel brie cheese
– 6 tablespoons apricot jam, 1 tablespoon per sandwich
– 6 tablespoons butter softened 1 tablespoon per sandwich

To prepare:

Cook bacon until crisp in the oven at 400 degrees F, drain set aside.

Slice challah into 12 slices. Assemble the sandwiches. Place crumbled bacon , thin slice of brie, and apricot jam on the bread, place another slice of bread on top forming a sandwich. Butter the top and repeat until you have made 6 sandwiches.

In a heated sauté pan place sandwiches butter side down, butter the top half. Cook until golden brown, flip and cook the other side. Continue until all the sandwiches are done. Let set for 1 minute and cut sandwiches into quarters.

Serve at room temperature.

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Moroccan Spiced Cauliflower

After years of leading  styling + photography workshops through Marrakech, I’ve developed a love of Moroccan spices. They are rich with flavor which makes them perfect for making otherwise plain dishes outstanding.  Villa Jerda‘s Harissa and Kefta rubs are must have items for any spice rack. They’re delicious and beautiful, too. Helpful hint: these would make great gifts this holiday season, too!

You’ll love how this cauliflower is absolutely transformed when tossed and baked with the Moroccan spices. It’s a delicious combination. Here’s the recipe, and I encourage you to read Villa Jerda’s blog for more amazing recipes using their spices!

xx Annette

Moroccan Spiced Cauliflower
Serves 6

*Preheat oven to 375 degrees F

You will need:
– 1 head of cauliflower
– 2 teaspoons Harissa
– 1 teaspoon Kefta rub
– 3 tablespoons olive oil
– 1/2 teaspoon salt

To prepare:

In a large bowl combine the Harissa, Kefta rub and oil, and salt, stir to combine.

Break the cauliflower into pieces and toss into the spices, coat the pieces well.

Place into an oven proof roaster and place into the preheated oven for 1 hour until the cauliflower is fork tender. Serve warm or at room temperature.

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All about Apples for Autumn:: Apple Crisp

gluten free apple crisp

Apple season is here, and that means it’s time for apple anything and everything. I love anything apple, but baked apples are the my favorite in the fall. In Atlanta, we have access to amazing apples from north Georgia, and since apples are at their best during autumn, I try to use them as much as possible.

Full disclosure: I love this apple crisp dish for breakfast with a frothy cappuccino. It’s simply divine as an early morning treat! Another option is to serve it as an easy and quick last minute dessert with vanilla bean ice cream. Either way, just make sure you add this recipe to your must-bake list this fall.

Apple Crisp

You will need:

– 8 organic apples, cut into 2 “cubes
– 1 tablespoon gluten free flour like Cup 4 Cup
– 1 cup gluten free oatmeal
– 1 cup Cup 4 Cup Gluten Free Flour
– 1/2 teaspoon sea salt
– 3/4 cup sugar + 2 tablespoons for apples
– 1 stick chilled butter, cut into 1/2 inch cubes

To prepare:

Preheat oven to 375 degrees F.

Cut apples into cubes and place them into a bowl. Toss with the 1 tablespoon flour and 2 tablespoons sugar, set aside.

In a bowl, combine the oats, flour, butter, and salt with your fingers or a fork.  Combine the until it becomes a mixture of large crumbs.

Place the apples in a ceramic,10½” x 7″, baking dish and cover with oat crumb mixture. Place dish in the oven on the middle rack for 1- 1 1/2 hours, or until top is golden brown and the apples are bubbling.

To serve:

Serve warm with ice cream or whipped cream topping if desired.

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Hearty Butternut Squash Soup

veggiesoup

I love butternut squash soup, the creamy, buttery, nutty kind. However, I also enjoy soup with a little bite to it. Give me a veggie crunch just about any day. This hearty butternut squash soup gives you all the flavors of the season with some extra oomph from the vegetables. Feel free to swap any vegetables with what you have growing in your garden or what you find at your local markets. Or, simply prepare this soup as is.

I think this would be a great way to kick-off Halloween trick-or-treating in a few weeks too. Serve alongside a rustic baguette, and a spinach, apple, walnut salad with blue cheese crumbles and balsamic vinaigrette. YUM.

Hearty Butternut Squash Soup
Serves 8

You will need:

– 1 cup cubed butternut squash
– 1 cup rough chopped yellow onion
– 1 cup cubed carrots
– 1 cup cubed celery
– 1 cup cubed parsnips
– 1/2 cup cubed baby red potatoes
– 1/2 cup chopped fresh parsley
– 2 cups kale, shredded
– 1/4 cup olive oil
– 1 15 oz can of white beans
– 1 quart organic vegetable stock
– salt and pepper

To prepare:

Peel and cube squash, onion, carrots, celery, parsnips, and red potato into 1 inch cubes.

Put the vegetables in a heavy cast iron pot, except the kale and white beans

Saute all the vegetables in the olive oil until they are soft and the onion is translucent (about 15 minutes).  Then add the kale, beans and stock, and stir until blended. Season mixture with salt and pepper.

Simmer on low heat for 1 and 1/2 hours and serve.

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