Fall

figyogurtOscar Wilde said, "I can resist everything but temptation." I think he had fresh figs in mind when he said that.

Consider this: Yesterday morning at the Hillcrest farmers' market, I spotted close to a dozen people eating fresh figs as they shopped. That's because everything about fresh figs is irresistible -- their pleasingly plump stature, their velvet skin splitting with ripeness, their ambrosial pink flesh.

Despite fresh figs' high price tag, usually $4-6 per pound, San Diego shoppers couldn't get enough of them, including me. I also can't get enough of these simple, no-bake Greek Yogurt, Fresh Fig, and Black Currant Parfaits. This dessert proves that opposites attract -- sweet figs and tart black currants, syrupy honey and spicy cinnamon, and earthy rosemary and tangy lemon zest are enfolded in luscious, creamy Greek yogurt.

I just know Oscar Wilde wouldn't have been able to resist them either.

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butternutsquah.jpgIs there some sort of cheap plastic switch nestled deep inside my brain that gets reset each time the season's change? I swear my friends, I become some automated eating robot that's completely incapable of making my own choices when it comes to food. Take Autumn. It wasn't some gradual ease into the season at my house but a very! drastic! change! of! the! seasons! I began snubbing the grill and light summer veggies almost immediately in favor of the tastes that currently rule my existence: caramelly, sticky, roasted, savory, smoky, braisey, deep and dark. And you know what? I couldn't be happier.

When I think about it, it may be my body's way of overcompensating for the fact that where I live we don't really have seasons at all. I mean, other than Santa Ana Winds Season, Awards Season, TV Sweeps Season, Summer's-Almost-Here-Get-To-The-Tanning-Bed-And-A-Little-Extra-Restylane-While-We're-At-It-Season. You see what I'm sayin', right?

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brusselspearsEat your vegetables! Mom's famous words. Just like everyone else, I too hated many vegetables when I was a kid. Brussels sprouts were at the top of my list with peas not far behind. It was many years later that I realized I couldn't figure out why I hated sprouts. I had never even tasted them, but I was told by other kids that the taste and smell was revolting. But what's the point of hating a food if you haven't even tried it? When I finally did try Brussels sprouts for the first time, I was completely taken aback at how good they were. I was converted and from that point on I think I became the adventurous eater I am today. That's what a little sprout can do to a person.

Roasted or sautéed, Brussels sprouts can be simply amazing. The key to cooking them is to not overcook them. That's when they develop a sulfuric smell and taste. Boiling them does no good either because the good flavors are cooked right out and all that remains is bitterness. Sautéing is the easiest and most rewarding method for cooking sprouts. A little oil, bacon fat, or duck fat is all that's needed to make them taste exceptional. In this recipe, warm sautéed sprouts are brought together with complementary flavors and textures. The crispy Asian pear adds sweetness, the savory bacon crunchiness, and the dressing is a decadent finishing touch. It's the perfect salad for an appetizer or side dish. And leftovers are even better for tomorrow's lunch.

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hungarian-mushroomsoup.jpgThe first time I saw the word Hungarian describing mushroom soup, I was perplexed. I am a descendent of grandparents who came to the United States from Hungary when they were young adults. My mother was 100% Hungarian. I don’t remember ever seeing mushroom soup on the dinner table. No, I’m sure if I’d grown up eating Hungarian Mushroom Soup, I would have always enjoyed eating the earthy fungi.

The truth is, I’ve never cared for mushrooms. The texture, the taste — not for me. Since last August, that’s all changed. My transformation from mushroom-challenged to fungi-infatuated began with an unexpected hunt for chanterelles when I was in Duluth. It developed further when a farmer in Frazee, Minnesota shared some of his freshly-harvested shiitake mushrooms with me.

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BUNDTS spotato2I always look forward to Thanksgiving. Sharing the holday with my family, extended family, and a handful of friends. Each year, my sister-in-law and I alternate with hosting it. I do like having it my house because it makes me organize my clutter, clean where I wouldn’t normally clean, and repair whatever seems to be broken at the moment.

This year I will be a guest. Yet, I am not off the hook with contributing to the meal. Volunteering to make Rustic Herb Stuffing, Cranberry-Raspberry Relish, Pecan Pie, and a delicious Sweet Potato Casserole with a Pecan Crumble.  YUM!  The rest of the meal was equally delicious; roast turkey, roasted brussel sprouts, butternut squash soup, carmelized string beans with hazelnuts, and the list goes on.

For the Sweet Potato Casserole, I had roasted way too many sweet potatoes and after peeling and ricing them I realized I had gone a bit overboard. With left overs on hand, I was inspired to create something new. In the past, I have made muffins, waffles, and pancakes, but today I chose to make a pound cake.

Using pantry staples, I whipped up the batter in minutes and made 6 mini bundts and 2 small loaves. This cake is so light and airy and down right delicious. To date, this is one of my favorites.

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