Fall cooking

I found myself in the kitchen more this past week than I have in a long time. Is it a nesting instinct since the days are getting very short now and the nights and mornings have a distinctive chill? I don't know, but I had a lot of fun and the result is a lot of delicious food. Here is some of what I made this week. Please let me know what you made by emailing me at lindadansbury@comcast.net and please put Anchor Run in the subject line so I can find your message.

Leeks, onions, potatoes, thyme, chives - made the Potato Leek Soup recipe on this site. I like this one because it does not have cream so the flavor of the fresh ingredients really comes through.

Tomatoes, onions, basil, garlic - tomatoes this time of year don't keep very well and they aren't as tasty as they were even a month ago, but roasting them at a high temperature brings out their sweetness. Try the Roasted Tomato Soup with Croutons. It is delicious - and you don't even need the croutons.

Eggplant, garlic, parsley - used the last of my eggplants to make Baba Ganoush

Peppers - prepared a batch of Pepper Puree that a member sent me the recipe for last year. It is delicious and the uses for it are as limitless as your imagination. I plan to make another batch as soon as time allows.

Beet greens, kale, garlic - made an Asian style fish dinner in which I used the Wild For Salmon Pacific Black Cod with a Hoisin/Chili Paste"rub" on the fish to cook it and a sauce of Asian ingredients around it. Sauteed up the greens with ginger and garlic - they were all great with the Asian sauce.

Beets, onions - roasted a big batch of beets last Sunday and took half of them and made Pickled Beets.

Beets, salad greens - used the rest of the roasted beets in a beet and greens salad using a sherry vinegar/Dijon vinaigrette. Yum!