We're settling nicely in Philadelphia and autumn is welcoming us warmly.
The beauty of the foliage strikes me every time I look down at my feet and Scout (currently in a cone after losing her lady parts) loves to romp around and try to catch the falling ones.
I spent the weekend roasting garlic and christening our new digs with the aroma of good food.
I'm consistently caught off guard when I start craving food in accordance with the season. Just when I think I can't say goodbye to fresh berries, sweet potatoes and honeycrisp apples call to my heart and usher me, entranced, to autumn.
The most time-consuming part of this roast recipe is peeling the potatoes and slicing the veggies and fruits. A mandoline slicer would cut back significantly on prep time and I keep telling myself to just suck it up and invest in one. And now that I have bags of leftover potatoes in the closet, I just might.
However, after the prep and arranging, this is a breeze. Let your oven work its magic.
Roasted Potato and Apple Medley with Shallots Adapted from Martha Stewart's Crispy Potato Roast Ingredients 3 tablespoons unsalted butter, melted 3 tablespoons extra-virgin olive oil 3 pounds russet potatoes, peeled 3 pounds red potatoes, unpeeled 4 shallots, thickly sliced lengthwise 4 small red apples, unpeeled Coarse sea salt Black Pepper 8 sprigs thyme and rosemary Directions 1. Preheat oven to 375 degrees. In a microwavable bowl, combine butter and oil. Microwave until the butter is melted. Brush the bottom of a baking dish with about 1/3 of the mixture. Peel the white potatoes (I used Russet), and slice the potatoes and apples very thin crosswise with a sharp knife or mandoline. 2. Arrange the potato and apple slices vertically in the baking dish, alternating the colors randomly. Chop the shallows and wedge them throughout. Brush the remaining butter mixture on top of the dish and sprinkle with sea salt and pepper to taste. 3. Bake for 1 1/4 hour. Remove from oven and add thyme and rosemary and return to oven. Bake for another 25-30 minutes until the dishes reaches your desired brownness.
I love anticipating the upcoming season. Deep in the heat of summer, my heart yearns for pumpkins, autumnal foliage, and bursting yellow mums. I smell a bonfire in the distance and think of cool evenings, brown leather boots and pumpkin beers. This past weekend finally held a hint of autumn in the air.
Rich and Scout felt it too.
This anticipation applies to produce seasons as well. I can't wait to get my paws on squash, plums, and okra as soon as they hit the market. Which explains why, in my haste, I bought four pounds of plums this past weekend. A pint of unique Pineapple Ground Cherries from Green City Market also made its way into my life.
How lovely and delicate they were, with a surprisingly flavor that could be savored on its own or in a chutney. But I digress.
I tried something new that would showcase the beauty and symmetry of this royal looking fruit. It's called a Flognarde [flow nyard] and it's the marriage of custard and cake with the texture and taste of a super-sized crepe.
Start thinking old world Parisian baked delicacy and you're on the right track. It's fantastic paired with french vanilla ice cream or gelato after dinner. Or warm it up in the oven for a few minutes and pair with a dollop of greek yogurt and a warm cup of coffee in the morning for a sweet start. Plum Flognarde
7-8 ripe plums
1/2 cup plus 3 tablespoons granulated sugar, divided
2-3 tablespoons brandy
1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup whole milk
3 large eggs
3 tablespoons melted unsalted butter
1 teaspoon pure vanilla or almond extract
Preheat oven to 375 degrees F. Butter or pan spray a cast iron skillet. For added ease, cut a circular piece of parchment paper and place on the bottom of the skillet, spraying under and over it with cooking spray.
Cut each plum in half crosswise and remove the pit. Slice the plums into pieces approximately 1.5-2 inches thick. Combine the sliced plums with brandy and 2-3 tablespoons sugar. Let marinate for at least 10 minutes.
In a food processor, combine flour, 1/2 cup sugar, salt, milk, eggs, butter, vanilla, and liquid from plums (I placed a plate over the bowl of marinated plums and let the liquid drain into the food processor). Pulse until incorporated and consistent in texture.
Pour batter into cast iron skillet or 9 inch round baking pan. Bake for 25 minutes until batter is set. When you remove from oven, flognarde will be puffed and overflowing. It will sink rapidly within a few seconds. At this point, arrange sliced plums on the flognarde, starting on the outside rim and working your way to the middle. Sprinkle 1-2 tablespoons of sugar over the top of the plums and bake for an additional 20 minutes.
Let cool before serving. Sprinkle with powdered sugar if desired. Yields 6-8 servings.
