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AUTUMN table INVITE and LAURENTIAN country air


The start of Autumn is tough to handle when torn between task and fun.  
Market and garden goodies or some deserved time out?


Some time out was awaiting us for sure. 
Our colourful panoramas seem to have a short window of opportunity.
The Laurentians in Quebec have some of the most stunning scenery.
How fortunate we are to get a chance to appreciate Mother nature in all its splendour. 


Coming in from building up an appetite from a market promenade...
we quickly decided on what to put together for our generous brunch.



Green Cauliflower Egg salad...
with yogurt lemon sauce 
Protein from hard boiled eggs along with steamed green cauliflower, tomatoes and endives all get under a light umbrella of yogurt lemon sauce: 
(a little quantity of Greek-style yogurt, a dab of Dijon and a splash of lemon).  
Season to taste with sea salt, granulated powder, dried basil and marjoram. 



Although the generous harvest awaited our attention...
we caved and gave into nature's beauty. 



We were now properly fed and fully energized to face...
our upcoming day in the country.  
Off we went.


After some time off at the market and to the countryside...
we came back energized to meet up with our kitchen again.

Arriving famished, the fridge had leftover steamed Orange cauliflower.



Orange cauliflower
with creamy Sherry Cheddar Cheese sauce...
and chopped roasted almonds.

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Ingredients:
(American / Metric measures)
. 1 small orange Cauliflower, cut into florets and steamed
 1 cup (250ml) of milk (1% fat or more)
. 1/2 cup (50g) aged Cheddar cheese, grated
. 1/2 tsp. (2.5ml) Dijon mustard
. 1/8 cup (30ml) fortified Sherry or dry Vermouth
. 1 tsps. (5ml) each of: sea salt, granulated garlic
. 1/2 tsp. (2.5ml) dried tarragon
. garnish: handful of roasted almonds, chopped
Preparation:
In a small pot, heat the milk on Low-Medium.  
Once warmed, whisk in the mustard, Sherry and seasoning.  
Add the shredded cheese and whisk until smooth.  
Pour immediately over the warm, steamed cauliflower florets.




A hearty and rich Indian inspired soup hits the spot while waiting for the main meal.  
This was made the day before...thank goodness for leftovers ;o)

Indian style
Mushroom Broccoli Tomato soup
serves-8
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INGREDIENTS:
(American / Metric measures)

. 2 Tbsps. (30ml) coconut oil
. 2 Tbsps. (30ml) grapeseed oil
. 1/2 tsp. (2.5ml) each of ground: cumin, curry, ginger and turmeric 
. 1 large, sweet onion, finely chopped
. 8 cups (600g) cremini mushrooms, chopped
. 4 cups (500g) broccoli florets, fresh or frozen, lightly chopped 
. 1 Tbsp. (15ml) Dijon mustard
. 1 Tbsp. (15ml) tomato paste
. 1 Tbsp. (15ml) fresh ginger, grated
. 2 tsps. (10ml) each of: sea salt, granulated garlic powder
. 1/4 cup (60ml) fortified Sherry or dry Vermouth
. 1 can (398ml) crushed tomato
. 4 cups (~1 Liter) chicken stock

PREPARATION:
. In a large pot, place the oils and the cumin, curry, ginger and turmeric. 
. Position the heat to medium until the oil lightly bubbles. 
. Add the chopped onions and cook for about 10 minutes.  Add the chopped mushrooms and also cook it for another 10 minutes.
. Add the Dijon mustard, tomato paste, fresh ginger, salt and garlic powder.  Now, pour the Sherry and stir.
. Add the broccoli, crushed tomato as well as stock and enough water to cover all ingredients.  Cook for another 30 minutes and serve.


Stuffed red Pumpkin Peppers slide out of the oven.
Note: This is one of those recipes made on the usual fly.  
A bit of this and a bit of that which our refrigerator kindly offered to our recipe.  
Change things out to leftovers in the fridge...you'll do just fine.



Stuffed Pumpkin Peppers with Red Quinoa, Mushroom and White beans
Use 5-6 medium 'pumpkin style' peppers, cleaned cavities
Stuffing: Sautée one chopped sweet onion in a few tablespoons of olive oil.   After 10 minutes, add 2 cups (150g) worth of chopped cremini mushrooms.  Cook down until tender. Optionally splash in some fortified sherry or dry vermouth.  Add a generous amount of cooked white 'navy' beans as well as pre-cooked red quinoa.  Season to taste with sea salt, granulated garlic powder, dried basil and marjoram. When this mix has slightly cooled enough to handle, generously grate in your favourite cheese (Parmigiano Reggiano perhaps?). Give the mix a taste to see if there are any adjustments to be made. Now, stuff those peppers.
Pre-heat the oven to 325F/160C/Gas3. Position the rack in the center.  Bake the stuffed peppers in a heat-proof casserole for 60 minutes or until a knife goes easily through the pepper.  Note: baking time could be reduced if the pepper cavities were steamed first. Buon appetito.






Hopefully I've inspired you to be attentive and dedicated to your pickings whether from your garden or the market.  

However, above all, I also hope you've been reminded to also get out of the kitchen once and a while.  
Get out there and take a great big whiff of country air.  


Have a wonderful week everyone.
Flavourful wishes,
Foodessa



Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com



Here are a few more recipes that may be of interest:
- CAULIFLOWER MUSHROOM Faralle PASTA 
- Onion Bacon Fennel Mushroom soup gratin
- Cauliflower Sausage stuffed Pepper cups
- MILLET stuffed Bell PEPPER cups
- roasted vegetable stuffed Bell Peppers