Hello Fall! and some new recipes...
to celebrate Fall!
Hello Friends!
It has been a hot minute since I popped on here. It has been a crazy whirlwind of a few months on the personal front that I have been dealing with. But I am glad to be back on here and share what I love most - talking about food and recipes! I cannot believe we are already into Fall. How has the year gone by so quick? My kids are fully back into the swing of things - with school, sports, camping trips, tests, so on and so forth.
I am working on a big food project for a publication, that I will reveal in the upcoming weeks. With the upcoming Indian festivities, I am also considering another Diwali ebook, since last year’s Diwali ebook was a HUGE success! I was truly happy with the outcome and outpour of wonderful messages from my community! I will share more on my substack, so be sure to subscribe here! :-)
LET’S TALK FALL RECIPES!
PLUM AND FENNEL PISTACHIO FRANGIPANE GALETTE
Pluots and plums are in peak season right now. They are uber sweet and crunchy, and I love the different hues of dark pinks and purples inside and out. It definitely makes the desserts pop with a burst of color as well as flavor. An easy and beautiful recipe that I shared recently on my blog is the Plum and Fennel Pistachio Frangipane Galette , that comes together easily and is a rustic take on a tart. Galettes are free form which make it a fun dessert to make for larger gatherings or well … just for your home! A scoop of ice cream is necessary for this galette ;).
TIP: Slice the plums thin and uniform for that gorgeous fanned look on the galette which makes it look visually appealing and pleasing to the eye.
Here is a video that can help you with some visuals for the tart.
FIGS, STAR ANISE AND PISTACHIO LOAF CAKE
Figs are having a moment at the farmer’s market and I want to share a NEW recipe that I contributed to my bi-weekly column “Modern Vegetarian” in the San Francisco Chronicle Sunday newspaper and website - Fig, Star Anise and Pistachio Loaf Cake.
This loaf cake is a simple and delicately flavored cake that is swirled with the fig and star anise compote, that is aromatic, fruity and super easy to make. I would love this jam on a charcuterie board as well. The cake itself has coarsely chopped pistachios for a nice bite and orange zest to brighten it up. The natural pink icing is made with the compote as well. A cuppa is a must with this cake slice, especially on a beautiful, crisp fall morning. I was actually able to get a “heart” shape on my latte - which was adorable. The best part is that the fig jam is used to make the pretty pink icing that adorns the top of the cake - au natural!
BAIGAN BHARTA WITH HERBY YOGURT DIP AND NAAN CHIPS
Eggplants are everywhere! In different shapes, sizes and colors. Chinese, Japanese, Italian, Indian and Thai eggplants are all easily found. Growing up, I despised eggplant. As I grew older, I started enjoying my mother’s way of making eggplant - stuffed with a mixture of roasted chickpea flour, ground peanuts, garlic, ground red chili, cilantro, lemon juice, sugar etc. The dish was delicious with piping hot rotis, fresh off the gas stove and smeared with ghee.
Personally, I love the Italian or American eggplant to make Baigan Bharta - a popular Indian restaurant-style dish that is essentially char roasted to get its quintessential smoky flavor. It is mushed, and cooked in a tempering of onions, tomatoes, aromatics and Indian spices, and generally enjoyed with a side of naan and cooling cucumber raita (spiced yogurt dip). I shared a recipe last year on my blog that is one of my favorites, where I make naan chips to enjoy with the eggplant dip.
Baigan Bharta with Herby Yogurt Dip - Make it for your family, or friends and it will be devoured within minutes.
NEW RECIPE - for ADULTS and KIDS alike! — GOURMET BROCCOLINI MAC AND CHEESE
Elevate your weeknight mac by adding roasted pasilla peppers (which are in abundance at the farmer’s market right now!) and roasted broccolini. The bread-crumb topping is totally optional, but who doesn’t love a carb-on-carb action? Leftovers make a delicious lunch for kids going to school the next day, or adults!
TIP: The roasted pasilla pepper adds flavor and a slight kick to the dish. The trick is to wrap it up in aluminum foil so that the pepper softens.
Here is a video for the recipe as well!
Serves 6
Ingredients:
Roasted broccolini:
8 ounces broccolini, cut in half
2 tablespoons olive oil
½ teaspoon table salt
½ teaspoon freshly ground black pepper
1 pasilla pepper
Mac and Cheese:
12 ounces pasta, preferably Cavatappi
5 tablespoons salted butter
⅓ cup all-purpose flour
3 cups whole milk
1½ teaspoons table salt
1½ teaspoons freshly ground black pepper
¾ teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon chile flakes
½ cup finely chopped basil
1 cup heaped grated fontina
½ cup heaped grated white cheddar
½ cup heaped grated gruyere
Bread topping (optional):
4-5 slices day-old sourdough bread, cut into coarse pieces
3 tablespoons olive oil
½ teaspoon table salt
½ teaspoon freshly ground black pepper
1 teaspoon dried basil
Freshly grated parmesan, for serving
Method:
Make the roasted broccolini:
Preheat the oven to 400 degrees.
In a baking sheet, toss the broccolini in olive oil, salt and pepper. Spread the pieces out so they’re not touching as much as possible. Place the pasilla pepper on the side of the broccolini.
Bake for about 13 to 14 minutes, until slightly charred.
Remove from the oven and set aside. Wrap the pasilla pepper in an aluminum foil to further soften it and set aside.
Mac and Cheese:
Boil the pasta in salted water per the package instructions, then drain.
Meanwhile, make the sauce: In a large saucepan, on medium heat, melt the butter.
Add the all-purpose flour and whisk for about 2 minutes until the flour is cooked.
Add the milk gradually and whisk thoroughly until there are no flour lumps, about 2 to 3 minutes.
Add the salt, pepper, paprika, garlic powder and chili flakes, and whisk to combine. Turn the heat down to low.
Remove the pasilla pepper from the foil, cut off the stem and chop the pepper into tiny pieces. (You can leave the seeds in.)
Add the pepper and basil to the flour-and-milk mixture.
Add the cheeses and mix well to combine. Switch off the heat.
Add the drained pasta and mix until well combined.
Bread topping (optional):
Blitz the bread in a food processor, until it turns into crumbs.
In a medium saucepan, on medium heat, add olive oil. Heat for a minute.
Add the crumbs, salt, pepper and dried basil, and stir to combine.
Cook the mixture for about 5 minutes, stirring occasionally, until the breadcrumbs are crusty and slightly brown in color.
Assembly:
Top the mac and cheese with the crusty bread topping.
Top with the roasted broccolini. Sprinkle freshly grated parmesan on the top.
Serve immediately.
I would love to hear from you, as to what you are looking for from my substack - is it recipes, tips, cooking classes, more fall content? Let me know in the comments and I would be happy to curate the content accordingly.
Have a wonderful week ahead!
XO
Amisha