Best Fall Recipes

Delicious dishes using autumn’s harvest

Now that it’s finally fall, here’s a short list of our favorite fall recipes we can’t wait to cook up!


IRONSIDE BREAD

Photograph by Martin Mann

IRONSIDE BREAD | Makes 4 small loafs

Baking yeast breads can be an extremely satisfying activity, especially when loaves come out of the oven light, airy and crisply crusted. Here is an especially flavorful recipe from Ironside chef/partner Jason McLeod.

  • 1 1/4 c. whole milk, divided use
  • 1/2 c. (1 stick) butter, preferably European style, diced
  • 1/3 c. plus 2 T. brown sugar
  • 3 large eggs, divided use
  • 1 envelope instant yeast
  • 4 1/2 c. bread flour
  • 1 T. plus 1 t. malted milk powder
  • 1 T. grated orange zest
  • 1 t. grated lemon zest
  • 1 T. sea salt
  • 1 T. honey

Combine 1 cup milk, butter and brown sugar in a small pot and place on low heat until butter and sugar melt. Pour the mixture into the bowl of a stand mixer bowl and allow it to cool to 110 degrees on a kitchen thermometer (or until it feels warm to the touch).

Using the mixer’s paddle attachment, add 2 eggs and the yeast. Mix on medium speed for 2 minutes.

Add the flour, malted milk powder, zests and salt. Mix on medium speed for 10 minutes.

Replace the paddle with the dough hook and mix on low speed for about 20 minutes, until the dough is smooth and pulls away from the sides of the bowl.

Transfer the dough to a greased bowl and cover it with plastic wrap. Refrigerate for at least two hours.

Divide the dough into 24 pieces. Using your hands, roll each piece into a small ball. Place six balls in each of four loaf pans (measuring 4 inches by 2 1/2 inches). Press the balls together so they fit the pan snugly. Lightly cover with plastic wrap and let the dough rise at room temperature for about 2 hours (until the dough is slightly above the tops of the pans).

Preheat oven to 325 degrees. Make an egg wash by combining the remaining egg and milk with honey.

When the oven reaches temperature, brush the wash over the loaves and bake them for about 20 to 25 minutes, until golden brown.

Place pans on a cooling rack. When cool, turn the loaves out.


CHOCOLATE-BANANA SOUFFLE WITH PEANUT BUTTER CREME ANGLAISECHOCOLATE-BANANA SOUFFLE WITH PEANUT BUTTER CREME ANGLAISE | Serves 5

This heart-warming soufflé by the co-owner of Et Voila, Chef Vincent Viale, will put smiles on the faces of all who share the tasty results.

  • 1 1/4 c. sugar, divided use
  • 11 large eggs
  • 4 t. spiced rum, divided use
  • 1 T. cocoa powder
  • 1 T. plus 1 t. cornstarch
  • 1 3/4 c. milk, divided use
  • 7/8 c. heavy cream
  • 2 ripe bananas, mashed
  • Grated zest of 1 orange
  • 4 T. peanut butter
  • Chocolate chips (optional)
  • Powdered sugar for garnish
  • 5 ovenproof 6-oz. ramekins, buttered and lightly coated with sugar

For soufflé base, combine 1/4 cup sugar, 1 egg, 4 egg yolks (save the whites for later use), 2 t. of rum, cocoa and cornstarch in a large bowl. Whisk until smooth.

In a saucepan, bring 7/8 cup milk to a low boil, then gradually whisk one-third of it into the egg mixture. Pour the mixture into a saucepan with the milk and whisk over medium heat until it thickens.

Pour the thickened mixture into a bowl and add bananas, orange zest and remaining 2 t. of rum, stirring to mix. Refrigerate while preparing the crème Anglaise.

Slowly heat 7/8 cup milk and the cream in a small pan over medium heat until it comes to a slow boil.

Whisk together in a bowl 1/2 cup sugar and 3 egg yolks (again reserving the whites). Whisk in one-third of the hot milk and cream. Pour the mixture into the pan and stir over medium-high heat until it thickens.

Whisk in peanut butter, 1 tablespoon at a time. Pour the crème Anglaise into a bowl and refrigerate. When cool, then transfer to a serving bowl.

Heat oven to 350 degrees.

Remove the soufflé base from the refrigerator. Add 10 egg whites (7 reserved plus 3 more) to the bowl of an electric mixer and beat until stiff peaks form. Then beat in 1/2 cup sugar.

Carefully fold the meringue into the soufflé base, divide among prepared ramekins, and sprinkle with chocolate chips if desired. Place ramekins in the oven and bake 12 minutes. Don’t open the oven door during this time.

Remove the soufflés from the oven, sprinkle with powdered sugar, and serve with crème Anglaise.


RUSTIC TURKEY STEW WITH POTATO AND CORNBREAD DUMPLINGS  | Serves 6

RUSTIC TURKEY STEW WITH POTATO AND CORNBREAD DUMPLINGS

Photograph By Martin Mann

Executive Chef Camron Woods of Amaya La Jolla based this hearty, healthy stew on his mother’s chicken and dumplings. His no-fuss combination of classic Thanksgiving leftovers has plenty of kid appeal, while giving family cooks an easy night in the kitchen.

For the Stew

  • 4 c. turkey gravy
  • 2 c. chicken broth
  • 2 c. turkey, chopped
  • 1 c. cooked carrots, diced
  • 1 c. cooked green beans, diced
  • Salt and pepper to taste
  • 1 T. fresh sage, chopped

For the Dumplings

  • 1 c. mashed potatoes
  • 1 c. cornbread, crumbled
  • 2 eggs
  • 1 T. kosher salt
  • 1 T. baking soda

Heat the gravy in a stockpot. Add broth to achieve the desired consistency (less broth for a thicker stew, more for a thinner stew). Add turkey and vegetables and simmer. Add salt and pepper to taste.

While stew is simmering, combine potatoes and cornbread in a food processor. Add eggs, salt and baking soda and process to form a firm dough. Chill in the refrigerator for 30 min.

Scoop slightly less than a tablespoon of the dough and drop into the simmering stew. Continue using all of the dough. Cover the pot and simmer the dumplings for 30 min. When done, the dumplings will have increased in size by one-third.

Stir in the chopped sage.

To serve, place three dumplings in a heated bowl and top with stew.

Beverage pairing: Crisp white burgundy or pinot noir


HAM, LEEK AND GRUYERE HAND PIES  | Serves 6

HAM, LEEK AND GRUYERE HAND PIESA “hand pie” is one of many enchantingly homespun terms that come easily to talented restaurateur Terryl Gavre. Call these savory, eaten-from-the-hand pastries “quiches” if you like; they’re irresistible by any name. They’re equally good warm, at room temperature or chilled.

  • 3 T. vegetable shortening
  • 7 T. butter, divided use
  • 1 1/4 c. flour
  • 1 t. salt
  • 1 T. plus 1 t. sugar
  • 5-7 T. cold water, as needed
  • 2 leeks, tender white and green parts only, chopped
  • 1 c. diced Black Forest ham
  • 1 c. Gruyere cheese, grated (may use Swiss)
  • 4 large eggs
  • 1 c. heavy cream
  • 1 c. milk
  • 2/3 t. sea salt
  • 1/2 t. black pepper
  • 1/4 t. cayenne pepper
  • 1/2 t. nutmeg

Chill shortening and 5 T. butter briefly in the freezer and then cut in small cubes.

Combine flour, salt and sugar in a food processor, sprinkle in shortening and butter cubes and toss to coat. Pulse until pea-sized bits form.

Transfer bits to a mixing bowl, sprinkle with 2 T. cold water and toss with fork. Continue with additional tablespoons of water until dough holds together. Form into a disk, wrap tightly in plastic wrap and refrigerate 2 hours or up to 2 days.

When ready to bake, preheat oven to 375 degrees, roll out the dough and cut 6 disks. Line each well of a nonstick cupcake tin with dough.

Cut rounds of foil, line each pastry and fill with dried beans or pie weights. Bake until golden brown, 8 to 10 minutes. Remove foil and weights and bake 2 to 3 more minutes.

Set pastry shells aside and increase oven temperature to 400 degrees.

Heat 2 T. butter in a pan. Add leeks and sauté until soft.

After leeks have cooled, divide them and the ham among the pastry shells. Top with cheese.

Whisk together eggs, cream, milk and seasonings and fill shells to within 1/2-inch of rims.

Bake 20 to 25 minutes, until a knife blade inserted in the center of one comes out clean. Remove from oven, cool, turn pastries out and serve.


FARMERS MARKET SOUP  | Makes 8 generous servings

FARMERS MARKET SOUPOne Fresh Meal owners, Julie and Camilo Diaz, toss and simmer seasonal and organic produce, legumes and herbs sold at farmers markets and serve imaginative items to enjoy on the spot or take home. Here’s their delightful soup recipe.

  • 2 T. sunflower seed oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 stalks celery, diced
  • 2 carrots, peeled and diced
  • 5 c. peeled and cubed butternut or kabocha squash*
  • 2 t. fresh thyme leaves
  • 2 t. salt
  • 1/2 t. black pepper
  • 6 c. vegetable stock (or meat broth)
  • 4 c. kale, chopped

Heat oil in large pot over medium heat. Sauté onion and garlic until soft, about 5 minutes. Add celery and carrots and sauté another 5 minutes. Add squash, thyme, salt, pepper and stock. Bring to a boil, reduce heat, cover and simmer until squash softens, about 10 minutes. Add kale, cook 5 minutes, adjust seasonings and serve.

*Winter squash, especially kabocha, can be difficult to cut and peel. To ease the task, puncture the squash in several places with a sharp knife, then microwave on high for 2 minutes. Let stand a few minutes, cut in half, remove seeds and membranes, peel and cube.


SHEPHERD’S PIE PASTIE  | Makes 8-10 pastries
By: Mary James

SHEPHERD'S PIE PASTIE

Photograph By Martin Mann

For years, sports fans and fun lovers have bellied up the bar of The Field in the Gaslamp to savor its authentic Irish fare, like these satisfying shepherd’s pie pasties. Pair them with any brew, though Chef Fred MacDonald prefers a cooling pint of Guinness.

Meat Filling:

  • 1 pound ground beef
  • ½ cup carrots, diced small
  • ½ cup celery, diced small
  • ¼ cup brown onion, diced small
  • 1 ½ cups beef stock
  • 1 ounce powdered beef gravy mix (like McCormick)
  • ½ cup of cooked green peas
  • Pinch of salt and pepper

In a frying pan over medium heat, brown the ground beef, breaking it into small pieces. Add the carrots, celery and onion and cook until the vegetables are tender.

Add the beef stock and gravy mix. Stir to combine and bring to a boil. Reduce heat and simmer for 40 minutes.

Add the peas and stir to combine. Add salt and pepper to taste. Set mixture aside to cool. (Can be made in advance and reheated.)

Potato Filling:

  • 2 large potatoes, peeled and diced
  • 1 tablespoon butter
  • 1 cup cream
  • ¼ cup diced green onions
  • Salt and pepper to taste

Place the potatoes a pot and cover with water. Bring to a boil and cook until potatoes are fork tender. Remove from heat and drain cooking water.

Add the remaining ingredients to the cooked potatoes. Mash to combine. Add salt and pepper to taste. Set aside to cool. (Can be made in advance and reheated.)

Other ingredients needed:

  • Puff pastry sheets or filo dough, cut into 10, 5-inch squares
  • 1/4 cup grated cheddar cheese
  • 1 egg, beaten

To Assemble the Pasties:

Preheat oven to 350 degrees F.

Working with one square of puff pastry or filo dough at a time, place 1 tablespoon of the mashed potato filling in the center, followed by 1 tablespoon of the meat filling and ½ tablespoon grated cheese.

Wet the edges of the puff pastry or filo dough. Then fold the sheet into a triangle. Use a fork to press the edges together. Brush with beaten egg and set on baking pan.

Continue making pasties until fillings are used up or desired number is made. Left over fillings can be stored for future use.

Place pasties in oven and bake until golden brown, about 25 to 30 minutes. Remove from oven and serve.


VEGETABLE MINESTRA  | Serves 6-8
By: Mary James

VEGETABLE MINESTRA

Photograph By Martin Mann

Executive chef Eugenio Martignago created this minestrone soup recipe using seasonal vegetables from his nearby farm. For the richest flavor, shop farmers’ markets for the vegetables if you don’t grow your own.

  • 1/4 cup olive oil
  • 1 onion, sliced thin
  • 6 ribs celery, sliced thin on the bias
  • 6 baby carrots, peeled and sliced thin on bias
  • 2 tablespoons garlic, chopped fine
  • 2 cups fresh English peas, shelled
  • 1 cup sugar snap peas, cut in half
  • 2 bunches Rainbow chard, stemmed and rough chopped
  • 2 cups fresh or canned tomatoes, peeled and rough chopped
  • 1 bunch asparagus, peeled and sliced medium thick on bias
  • 1 cup fresh fava beans, shelled
  • 1 gallon chicken stock or vegetable stock
  • 1/4 pound slab or thick cut pancetta
  • 2 cups cooked macaroni or similar pasta
  • Salt and pepper to taste

In a large soup pot, on medium/low heat, heat the olive oil. Add the onion, celery, carrots and garlic and cook slowly until completely soft, about 20 minutes.

Add rest of ingredients, except for the pasta, along with salt and pepper to taste, and bring to a boil. Reduce heat and simmer for about 30 minutes. Taste and adjust seasoning if necessary.

Add the pasta and cook for another 5 minutes to heat through. Remove the pancetta and discard.

Ladle into warm soup bowls. Garnish with fresh pesto and shaved Parmigiano-Reggiano cheese if desired.

 

 

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