Tag: Fall

Classic Pecan Pie

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My sister makes the best pecan pie on earth and therefore is the Officially Designated Maker of Pecan Pie for all holiday family gatherings. My pie-making attempts have been mixed, to say the least, but this recipe? It’s solid. Okay, it’s also full of shortcuts (there’s no shame in using store-bought pie crust) and it’s not the most beautiful (broken crust!) but it is reliable and delicious. And while I’m still not-so-secretly looking forward to my sister’s pecan pie at the next occasion, I’m thrilled that I too, have entered the pantheon of ~respectable pie bakers.~

Ingredients:

  • 1 store-bought pie crust
  • 1 cup light corn syrup
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 tablespoons butter, melted and cooled
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 3 eggs, lightly beaten
  • 1 1/4 cups roughly chopped pecans, plus 1/2 cup halves
  1. Heat oven to 350F degrees. In the meantime, whisk corn syrup, butter, vanilla, salt, and eggs in a large bowl, then fold in chopped pecans. Distribute filling evenly in the prepared pie crust, then arrange pecan halves decoratively around the inside edge of crust. Bake until crust is golden brown and filling is set, about 1 hour. Let cool completely before serving.

Charred Cabbage with Garlic and Chili Crisp

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I don’t know if it’s ye olde age or what, but I’m really into cabbage lately. And chili crisp is an absolutely goated condiment; no such thing as too much. This side dish, adapted from Food & Wine, brings a ton of flavor to an otherwise mild-mannered vegetable. Don’t be put off by the amount of garlic: it mellows out and tastes spectacularly savory-sweet.

Ingredients:
  • 15 garlic cloves, peeled
  • 1/3 cup avocado oil
  • 2 tablespoons coconut or granulated sugar
  • 2 tablespoons fish sauce 
  • 1/2 teaspoon black pepper
  • 1 (2 1/4-pound) head green cabbage, cut through core into 8 wedges
  • 1/4 cup coconut milk 
  • 3/4 teaspoon salt
  • 1/2 cup chili crisp
  1. Cook garlic and oil in a small saucepan over low, stirring occasionally, until garlic is golden and semi-softened, about 12 minutes. Drain garlic-infused oil into a small bowl. Transfer garlic cloves to another small bowl. Mash cloves using a fork; stir in sugar, fish sauce, and pepper. Set aside garlic chutney and reserved oil.
  2. Set a steamer rack inside a large pot filled with 1 inch of water; bring to a boil over high. Place cabbage on steamer rack; cover with lid, and cook until bright green and tender, about 5 minutes. Remove cabbage; pat dry.
  3. Preheat a large cast-iron skillet over high. Whisk together coconut milk and 1/4 cup reserved garlic oil in a small bowl. Brush cut sides of each cabbage wedge with 1 tablespoon coconut milk mixture; sprinkle wedges evenly with salt. Working in 2 batches, cook cabbage wedges in skillet until charred, 2 minutes per side.
  4. To serve, spread 1 1/2 teaspoons reserved garlic chutney over charred sides of each cabbage wedge; drizzle each wedge with 2 teaspoons chili crisp.

Crispy Smashed Potatoes with Caviar

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Here’s the perfect fall appetizer (or brunch dish!) to usher in the cooler weather. These crispy smashed potatoes are like fancy French fries meets loaded potatoes in the best way possible. Feel free to use any kind of fish roe here — tobiko, salmon roe, or anything similar will give these potatoes a pop of briny goodness.

Ingredients:
  • 4 ounces turkey bacon
  • 5 teaspoons avocado oil
  • 1 pound baby Yukon Gold potatoes, scrubbed
  • Salt and pepper
  • 1 small shallot, finely chopped
  • 1/4 cup sour cream
  • Juice of 1/2 lemon
  • 1 tablespoon finely chopped tender herbs (such as chives or dill), plus more for serving
  • 1 avocado, sliced, cut into 1″ pieces
  • 1 green onion, thinly sliced
  • 1 1.75-oz. jar salmon caviar, or similar
  1. Cook bacon and 2 teaspoon avocado oil in a medium skillet over medium heat, stirring occasionally, until bacon is browned and crisp, 8–10 minutes. Using a slotted spoon, transfer bacon to paper towels to drain.
  2. Place potatoes in a large saucepan and pour in cold water to cover; season generously with salt. Bring to a boil, then reduce heat and simmer potatoes until a knife slides easily through the flesh, 20–25 minutes. Drain and let cool 5 minutes, then slice in half.
  3. Preheat oven to 400F degrees. Spread out potatoes on a parchment-lined baking sheet. Using the bottom of a measuring cup or a potato masher, gently smash potatoes to about ½” thick. Let cool another 5 minutes.
  4. Drizzle remaining 3 teaspoon avocado oil and remaining over potatoes; season with salt and pepper. Roast until potatoes are golden brown and crisp, 40–50 minutes.
  5. While the potatoes are roasting, mix sour cream, lemon juice, chopped herbs, and shallot in a small bowl. Season with salt and pepper.
  6. Arrange potatoes on a platter or divide among plates. Top each with avocado, seasoned sour cream, some turkey bacon, green onion, caviar, and more herbs. 

Chocolate Chip and Walnut Banana Bread

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Not all banana bread is created equal. Some banana bread veers a little too healthy, resulting in a cardboard-like texture. Hard pass. This banana bread recipe, however, manages to straddle the line between delicious and healthy: it’s not too sweet or buttery, but it’s studded with dark chocolate so you’re not missing any decadence. A mix of flours keeps the texture balanced.

Ingredients:
  • 4 ripe bananas
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 3 tablespoons maple syrup
  • 1 1/2 cups oat flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup dark chocolate chips
  • 1/3 cup chopped walnuts
  1. Preheat oven to 350F degrees and coat a 9″x5″ loaf pan with cooking spray.
  2. In a medium bowl, mash the bananas using a fork until they are the consistency of applesauce, then stir in the egg, vanilla, and maple syrup.
  3. In a large bowl, combine the oat flour, all-purpose flour, baking powder, baking soda, cinnamon, and salt. Add the banana mixture and mix until fully combined, then gently fold in the chocolate chunks and walnuts.
  4. Spoon the batter into the loaf pan, then bake for 45 to 50 minutes. Remove the banana bread from the pan and place on a wire rack to cool. Store in an airtight container at room temperature up to 2 days or in the fridge up to 5 days.

Chicken Keema

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Don’t be deterred by the long ingredient list for this super flavorful and aromatic ground chicken curry. You can make it ahead of time and the flavor only gets better in the fridge overnight. Serve it with rice, yogurt, and some fresh herbs on the side for the perfect meal.

Ingredients:
  • 1 teaspoon to 1 tablespoon Kashmiri chili powder (depending on how spicy you want your keema to be)
  • 1/4 cup olive oil
  • 1 pinch asafetida powder
  • 2 serrano or bird’s eye chiles
  • 1 bay leaf
  • 4 curry leaves
  • 1 tablespoon dried fenugreek leaves
  • 2 teaspoons ground turmeric
  • 1 cup chopped yellow onion
  • 2 tablespoons chopped fresh ginger
  • 4 garlic cloves, peeled and minced
  • 2 cups chopped tomatoes
  • 1 tablespoon salt
  • 1/2 cup plain Indian or Greek yogurt
  • 1 cup frozen green peas
  • 2 pounds ground chicken
  • 6 teaspoons butter
  • 1 tablespoon black pepper
  • 1 teaspoon ground cinnamon
  • 1 tablespoon ground cumin
  • 1 tablespoon garam masala
  • 1/4 cup chopped cilantro
  1. Heat the olive oil in a large pot over medium heat. Once the oil is hot, add the asafetida power, serrano chiles, bay leaf, curry leaves, dried fenugreek, 1 teaspoon of the turmeric, and the onion. Stir everything together and saute until the onion is softened, about 5 minutes.
  2. Add the ginger and garlic to the pot. Saute until they begin to turn golden, about 5 minutes, then add the tomatoes and 1 1/2 teaspoons of the salt. Reduce the heat to low and cook for 5 more minutes. Remove from the heat.
  3. Transfer the onion and spice mixture to a food processor. Reserve the pot. Add the yogurt to the food processor and pulse until a paste is formed, about 30 seconds. Set aside.
  4. Place the peas in the reserved pot over medium heat. Cook the peas until they are thawed, about 1 minute. Add the ground chicken and 1 cup of water, stirring well, then add the butter and cook until it is melted, about 5 minutes.
  5. Add the remaining teaspoon of turmeric and the Kashmiri chili powder to the chicken. Stir everything together, cover the pot, then reduce the heat to low. Cook for 10 minutes.
  6. Stir in the black pepper, cinnamon, cumin, and remaining 1 1/2 teaspoons salt. Stir in the yogurt paste. Cook, covered, for 10 minutes more.
  7. Stir in the garam masala and remove the pot from the heat. Garnish with cilantro and serve.