Fall

italiansoup.jpgI love making big batches of soup on the weekend. I store some of it in the refrigerator, and the rest I freeze in quart containers for when I need a quick lunch or dinner. I also prefer using homemade chicken stock, which I also keep in the freezer.

Whenever I have a rotisserie chicken from the market, I throw whatever is left in a pot with an onion, celery, some peppercorns and cover with 3 or 4 quarts of water and boil for an hour or two to create a rich and flavorful stock. 

This traditional Italian soup is one of my favorites – it uses mostly basic ingredients, but is so delicious. The flavors intensify as it sits, so it’s even better the next day.

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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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ImageIs there anything more disappointing in October than biting into what you think will be a crisp, snappy apple only to have your teeth sink into mushy flesh? What do you do? Continue to eat it not to be wasteful, or toss it aside for something else?

Neither. Don't eat something you don't enjoy. You'll only be unsatisfied and crave something more. If you can, don't toss it either. Use it in something where the texture of the apple isn't critical, like applesauce. Or add it diced and cooked to oatmeal, quinoa, or barley for a delicious hot breakfast.

This Apple-Maple Walnut Breakfast Quinoa is a protein-rich, filling breakfast alternative to oatmeal. Plus, when you bake the apples on the stovetop, the scent of freshly baked apple pie will float in the air. How can a day not be good when you start it off with warm, soothing, spiced apples?

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watercresspeargoatcheesesaladI don't think there is a cheese that my father doesn't like. He once received a pungent, powerfully-smelly Italian cheese from a friend; he described it as: "Good. Very tasty. With the smell though, you could never serve it for company, but if it's just for close family, yeah, it's good."

It certainly didn't stop him, or my family, from eating it.

At my house we ate a lot of cheese -- as a appetizer, on dishes, after dinner, or just for a snack. Unlike Reggiano-Parmesan and Grana Padano, brie was not a staple cheese growing up, but it's a staple in our refrigerator now.

In fact, there is currently a wheel of brie made from goat's milk in my refrigerator courtesy of Steve at Ile de France, (he has no idea how happy he has made Jeff). It has a remarkably silky texture and pleasingly tart flavor.

Though most typically served as an appetizer with crackers and cured meats, or baked into a puff pastry, brie is quite versatile. It enlivens paninis, enriches pastas, and makes delectable crostini and quesadillas. For a rustic dessert, pair it with nuts and fresh fruit such as grapes, figs, dates, and pears.

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brusselssproutslaw.jpgThis brussels sprout salad recipe is perfect for lovers and haters of the little cabbage-looking sprout. The flavor is so mild, that it barely has any cabbage flavor. Because the brussels sprouts are shredded, guests might not even know they are the basis for the dish. Sweet apples and toasted nuts add complexity and crunch. It's a nice balance of sweet, salty, crunchy, tangy with just a touch of richness from the walnuts and the oil.

Brussels sprout slaw is yet another recipe that was created out of "whatever was in the house." I will admit, laziness that keeps me from going to the store in turn inspires new recipes on a regular basis. In this case I had one apple and a bag of brussels sprouts. Back from a weekend out of town, I had no desire to go shopping.

My original plan was to roast or saute them, but raw was a refreshing change from the expected. You could probably slice the brussels sprouts very thinly with a knife, but it's much easier to do in a food processor or with a mandolin. You do have a mandolin, right? Cheap Japanese ones are fine, just watch your fingers!

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