Fall Feast

The Sioux Falls public library has a surprisingly large selection of magazines. Like my mother, I am a magazine addict, and it is at this library that I first came across Vegetarian Times. I am not a vegetarian, but I love vegetables. For the past 3 years my parents have given me a subscription to Vegetarian Times for my birthday, and it has proved to be the gift that keeps on giving. Two weeks ago I pulled out my October issue in search of inspiration. They had a Halloween dinner which included an intriguing soup baked in a pumpkin and a salad with roasted grapes. I also searched through my file of 'recipes I'm going to make someday' and found a recipe from their April 2008 issue for a caramelized onion, fig, and goat cheese spread that looked divine. Armed with these recipes I began to cook. The result was a pretty amazing meal. Bryant announced that it was the best meal I had ever prepared, and I don't think it hurt that it ended with his all time favorite dessert - apple pie.


Spicy Fall Stew Baked in a Pumpkin

2 Tbs olive oil, divided
1 medium onion, diced
1 red bell pepper, cut into 1-inch dice
2 cloves garlic, minced
1 tsp chili powder, preferably New Mexican
1 tsp ground cumin
/2 tsp dried oregano
1/2 lb tomatillos, husked and quartered
1 14 oz. can hominy, rinsed and drained
1/4 tsp salt
1 3 to 4 lb pumpkin (NOT a jack-o-lantern! Look for Sugar Pie or Cheese, or any pumpkin that can be used for a pie)
2 oz grated sharp cheddar cheese

Preheat the oven to 350 degrees. Heat 1 Tbs olive oil in pot over medium heat. Add onion, bell pepper, and garlic. Saute 7 minutes, or until softened. Stir in chili powder, cumin, and oregano and cook 3 minutes, or until spices darken.

Add tomatillos, hominy, 1/2 c water, and salt. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, partially covered 10 to 12 minutes, or until tomatillos are soft. Uncover and cook an additional 5 minutes to thicken, if necessary.

Cut top off pumpkin (note: this was ridiculously difficult, no wonder we don't carve eating pumpkins! It required a hammer, a screwdriver, and a husband) to make a lid. Scoop out the seeds and strings. Rub inside of pumpkin with remaining oil and sprinkle generously with salt. Sprinkle cheese in bottom of pumpkin.

Fill pumpkin with stew. Replace the 'lid' and place on parchment-covered baking sheet. Bake 1 1/2 to 2 hours, or until pumpkin flesh in tender. Remove from oven and let stand 5 minutes. Scoop stew, including pumpkin, into bowls and serve hot, topped with Poblano Cucumber Salsa.

Poblano-Cucumber Salsa

1 poblano chile
1/2 cucumber, peeled, seeded, and diced
1/4 c chopped cilantro
2 Tbs lime juice
1 clove garlic, minced
1 jalapeno chile, stemmed, seeded, and minced
1/2 tsp salt
1 avocado, diced

Preheat oven to broil. Roast poblano chile 15 to 20 minutes, or until skin is blackened, turning occasionally. Cool until east to handle. Remove skin, seeds, and stem and dice. Combine poblano, cucumber, cilantro, lime juice, garlic, jalapeno, and salt in a small bowl. Fold in avocado and season with salt and pepper.

Arugula Salad with Roast Grapes

2 c seedless red grapes
6 medium shallots, unpealed
6 Tbs olive oil
2 Tbs red wine vinegar
1 tsp Dijon mustard
1 tsp fresh thyme
3 bunches arugula, heavy stems removed
2 oz percorino cheese, thinly sliced (optional)

Preheat oven to 375 and line baking sheet with parchment pepper. Place grapes on one half and shallots on the other. Roast for 20 minutes, or until grapes are shriveled, turning grapes every 10 minutes. Transfer grapes to a bowl and roast shallots for an additional 20 minutes or until tender. Transfer shallots to a bowl to cool for 10 minutes.

Cut off root end of each shallot and squeeze pulp into a blender or food processor. Add oil, vinegar, and mustard and season with salt and pepper. Blend until smooth. Transfer to a bowl and sir in thyme.

Toss arugula with enough dressing to coat. Divide among 6 plates and top with roasted grapes and cheese. Roasting grapes may sound odd, and odd it is, but the result is delicious.

Caramelized Onion, Fig, and Goat Cheese Swirl
We love everything about this spread. Serve with slices of crusty bread.

1 Tbs olive oil
1 large onion, thinly sliced
14 figs (either black mission or brown turkish) hard tips removed
4 oz goat cheese, softened and crumbled.

Heat oil in skillet over medium-low heat. Add onion and pinch of salt and cook 40 minutes, stirring occasionally, until onion is tender, lightly browned, and reduced to 1 cup.

Meanwhile, place figs in a bowl and cover with boiling water. Soak 5 minutes, or until tender. Drain and reserve 1/4 c of liquid.

Puree figs and onion until smooth, adding reserved liquid if necessary. Season with salt and pepper. Transfer to bowl and fold in goat cheese, being careful to leave white streaks in the mix.