Fall Favourites

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Cooler temperatures, leaves changing colour… in the kitchen Fall brings a new batch of fresh, crisp, seasonal produce to play with meaning, a whole lot of our fall favourite recipes for you!


RECIPE #1 – POACHED QUINCE TURKISH STYLE

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Ingredients:


• 2 medium size quinces
• 150gr/ ¾ cup sugar (or 20 – 30 gr more, if you prefer sweeter)
• 6 cloves
• 16oz./2 cups water
• 30ml/2 tbsp. juice of lemon
• 30ml/ 2 tbsp. ground cinnamon
• Turkish thick cream, Kaymak, greek yogurt or clotted cream to serve
• Crushed pistachio nuts or walnuts to serve

Directions:

1. Wash and cut the quinces in half, from top to bottom. Scoop out the core and keep the seeds, save the seeds aside. Peel the skin of the quince halves and set them aside too. Rub the peeled quince halves with the lemon juice; that will help quince not to go dark in color.

2. Spread the peels of quince as a layer in a heavy pan, wide enough to have 4 quince halves in one layer. Place the quince halves on top, in a way that the hollow side faces upwards. Spread the sugar evenly over the halves and stir in the reserved quince seeds, cloves and the water.

3. Bring the pan to a boil then reduce the heat to low and cover the pan. Simmer gently for about 40 minutes. Check the quinces and flip the halves gently to the other side. The quinces will start turning to a rosy, darkish pink color and the syrup will start to thicken and caramelized. Stir in the ground cinnamon, cover and cook on low heat for another 40 minutes or until the fruit is cooked (you may need a little more or less cooking time depending on the size of the quince), turn the heat off. You will now get a richer dark rosy pink color and some caramelization.

4. Leave the cooked quinces cool in the pan. The syrup will thicken even more and the color will go darker, thanks to the seeds acting as a natural thickener. Once cool, place the quince halves on a serving plate, with a dollop of clotted cream or even better, Turkish kaymak, the thick cream of the water buffalos over the top. You can sprinkle some crushed pistachio or walnuts over and serve.

RECIPE #2 – MUSHROOM RAGOUT OVER POLENTA

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Ingredients:

• small handful dried porcini mushrooms
• 25g butter
• 1 shallot, finely sliced
• 2 garlic cloves, crushed
• 5 thyme sprigs, leaves picked
• 500g large field mushrooms, sliced
• 200g chanterelles mushrooms, sliced
• small glass of red wine
• 125ml vegetable stock
• 100g taleggio cheese (or vegetarian alternative), sliced

For the polenta:

• 500ml milk
• 1 bay leaf
• 3 thyme sprigs
• 250g instant polenta
• 50g butter
• 75g Parmesan (or vegetarian alternative), grated

Directions:

1. Soak the dried mushrooms in 150ml warm water. Set aside for 20 mins, then drain and squeeze, reserving the soaking liquid. Heat the butter in a large frying pan. When sizzling, add the shallot and cook for a few mins until soft. Add the garlic and thyme leaves, cook for 1 min more, then turn up the heat and add the soaked mushrooms. After 1 min, add all the other mushrooms and fry over a very high heat for 5 mins until soft. Splash in the red wine and boil rapidly for 1 min. Pour in the stock and reserved mushroom liquid, and simmer for 15 mins until you have a thickened stew. Turn off the heat.

2. For the polenta, bring the milk to the boil with 500ml water, the bay and thyme. Turn off the heat and leave to infuse for 20 mins, then fish out the herbs and bring back to the boil. Add the polenta in a steady stream, whisking steadily. Cook for 1 min until thickened, then stir in the butter and Parmesan. Spoon a ‘crater’ of polenta onto a baking tray and fill with the ragout. Top with slices of Taleggio, place under a hot grill until melting and oozy, then let everyone help themselves.

Be sure to check out our Fall newsletter next week for a delicious Fall soup recipe! If you try out a recipe or have any general comments be sure to share with us! Email: shcfeedback@scarletthouse.ca or Tweet Us: @scarlett_house

ENJOY!