Fall Kitchen Notes
A recap of what I created in my kitchen this fall, ending with my incredibly fluffy ricotta dumpling recipe.
You know how in your grandmother’s cookbooks there are notes jotted within the margins, with her modifications or approval? This is the heart of Kitchen Notes. My notes on what I have been cooking, testing and playing with in my kitchen over these past few months.
I know, I know, it’s winter. There is actually ten inches of snow on the ground, my fireplace is flickering in the background, and The Holiday is playing (best holiday movie ever imo) so I know I am very late to sharing what I cooked this fall.
The beauty of this is these flavors feel fresh and bright against the winter cold. I hope my fall kitchen notes can inspire fresh flavors in your kitchen during the cold months ahead.
Brown Butter Slab Apple Pie
This was my first time making slab pie and I loved it. There is so much more filling compared to crust, and the crust gets more crisp, like an elevated poptart. Brown butter, cinnamon, brown sugar and diced apples make up the filling and the combo is just the right balance of nutty, sweet and tart. I have half of this slab pie in my freezer and I am excited to warm it in the oven and enjoy it this winter.
Pork, Apple, Leek & Pear Roast
This was divine. Perfect balance of savory and sweet, a perfect Sunday roast. I made it back to back for a few weekends we loved it so much.
4 lb. pork roast
1/2 c. Water
2 pears, cored and halved
3-4 apples, cored and halved
1 large shallot, sliced
1 leek, cut into 1” chunks
2 sprigs of sage
Garlic confit
Salt and pepper
Pork roast cut into thirds, season well with salt and pepper and sear. Nestle in a 9x13 baking dish with apples, pears, leeks, shallots, and sage. Top each roast with garlic confit. Slow roast at 325 until pork is tender (2 1/2 to 3 hours). Served with cornbread and winter greens salad topped with a mustard-y vinaigrette.
Mustard Greens, Sausage, & Fall Squash Pasta
Roasted cubed squash, browned sausage, and wilted mustard greens tossed together with Orecchiette is fall in a bowl. This recipe is based on my friend Lara’s take, and it is for sure going to be on repeat this winter.
Autumnal Panzanella
Played with the idea of a fall panzanella, this one was a balance of roasted squash, croutons, radicchio, a mix of pears, goat cheese, red wine vinegar, olive oil and salt and pepper. It was a lovely salad and felt very fall in it’s flavors.
Fridge Clean Out Ramen
Chicken stock, packet ramen noodles, topped with leftover sliced pork chop, slivered snap peas, mustard greens, jammy egg, Thai chili and shallot. Resourceful and delicious.
Beef Roast & Pea Shoots
On Sunday we romped around the yard, playing soccer and football until we are out of breath. We pause to cut back the herbs before frost, filling a basket to the brim to dry for winter. As the sun starts to wain casting golden streaks across the yard, our cheeks flushed from the chill we head in for dinner.
The house is filled with the rich smell of pot roast and fall. We fill our bowls with mashed potatoes, beef roast, mushrooms, gremolata, and red wine vinegar dressed pea shoots. The combination is comforting and bright, a perfect end to our Sunday.
Chicken with Tomato and Fennel Rice
This was my attempt to make a tomato-y rice and chicken dish that bakes at the same time and comes together as a complete dish. I want to play with the rice seasoning, it felt a little flat, but still comforting and the chicken is crispy and so lovely.
Chicken thighs
salt & pepper
1 c. diced fennel
2 shallots, diced
4 large garlic cloves, minced
2 Tbs. tomato paste
1 large tomato, diced
Castelvetrano olives and diced fennel fronds (to serve)
Preheat the oven to 425.
Brown chicken thighs on both sides for about 4 to 5 minutes each. Place on a wire rack lined cookie sheet and set aside while you cook the rice.
Remove all but 2 Tbs. of chicken fat from the pot.
Add the onions and fennel to the pan, cook until golden brown and starting to soften. Add the tomato paste cook until glossy.
Add tomato and garlic and cook until fragrant.
Add 1 1/2 c, Arborio rice and 3 c. of water, stir and cover.
Place the chicken thighs in the top half oven and the dutch oven below. Bake both for 30 minutes.
Faux Pho
Was craving pho, made it as close as I could from what we had on hand. I started with a riff on Uyen Luu pho broth from Quick & Easy Vietnamese, ramen noodles, market fresh bean sprouts, shallot and cilantro, thinly sliced flank steak seasoned with with soy sauce and garlic and quick pan fried. Topped it with tons of lime juice. It was so lovely. Here is the broth recipe.
Salmon, Mashed Potatoes, and Chanterelles
Creamy mashed potatoes, steamed broccoli, pan seared salmon and butter fried chanterelles. Want a delicious, comforting and unexpected combo.
Celery Leaf Caesar
Lunch today was a Celery Leaf Caesar ✨ chopped celery leaves, quick ceasar dressing, bread crumbs and Parmesan (recipe below). I added canned chicken and avocado to make it my full lunch. I am not a fan of romaine, and I have to say I want every Caesar salad made with celery leaves from now on ✨
Serves 1
1 large handful of celery leaves, chopped (about 2 cups chopped)
Parmesan cheese, finely shredded (to taste)
Bread crumbs or croutons (to taste)
Fresh ground black pepper
Avocado & half a can of chicken (optional)
Dressing
2Tbs. Plain whole milk yogurt
1 1/2Tbs. Kewpie mayonnaise
1 small garlic clove, minced
2Tbs. olive oil
12 grinds of black pepper
1/8 tsp. Diamond Crystal salt
4 anchovy filets, finely chopped
Juice from half a lemon (about 1 Tbs.)
Whisk together all dressing ingredients. Taste and adjust seasoning.
Add you celery leaves and desired amount of Parmesan to a bowl, add 2-3Tbs. dressing and toss. Keep adding dressing until desired sauciness. (I saved half of my dressing for a second salad.)
Add croutons, any additional parm, avocado, canned chicken and black pepper to taste. Enjoy!
Ricotta Dumping & Pea Shoot Soup
This soup was so light and comforting, deeply cheesy and savory. I am still working on my parmesan broth recipe–it is one of those recipes that I always riff on and need to dial in my exact measurements. The dumplings are a thing of beauty–so light and fluffy and cheesy. They are also delicious in tomato soup instead of making grilled cheese. So proud of this recipe and excited to share it with you.
