MID-OCTOBER 'SOUP FOR SUPPER' ~ ITALIAN WHITE BEAN MUSHROOM SPINACH SOUP

And the Autumn clutches the forests green

In a hasty and eager clasp;

But the leaves are true to the Summer they love,

And they wither and fade in his grasp.

~ J.J. Britton (1832-1913), "Death'

(Autumn Abstract)

ITALIAN WHITE BEAN MUSHROOM SPINACH SOUP

~  perfect for a blustery autumn day

I  cup chopped onions (red or white or some of each)

1  Tbsp. extra-virgin olive oil or more if needed

1  lb. mushrooms sliced (shitake, baby bella, white, wild ... or combo of several)

2  minced garlic cloves

1  Tbsp. chopped fresh rosemary

1  Tbsp. chopped fresh thyme

freshly ground pepper to taste

1  16 oz. box/can organic chicken stock or organic vegetable broth

juice of squeezed fresh lemon

1  16-oz. can rinsed and drained cannelloni beans

1  lb. fresh baby spinach

crushed red pepper flakes

• Heat olive oil in stock pot. Add onions and sauté until tender. Add mushrooms and garlic and sauté until tender. Add fresh herbs and pepper and sauté a bit longer.
• Add chicken or vegetable stock and beans and bring to boil. Lower heat and simmer 10 minutes.  
• Add baby spinach and crushed red pepper flakes to taste. Simmer gently 5 minutes.
• Adjust seasonings. If desired, serve topped with shaved Parmesan Cheese and crusty bread. 

WELCOME OCTOBER! (CAPRESE STUFFED GARLIC BUTTER PORTOBELLOS)

"There is no season when such pleasant and sunny spots may be lighted on, and produce so pleasant an effect on the feelings, as now in October." 

~ Nathaniel Hawthorne

(Autumn Abstract)

CAPRESE STUFFED GARLIC BUTTER PORTOBELLOS 

(Garlic buttered Portobello Mushrooms stuffed with fresh mozzarella cheese, tomato slices and fresh shredded basil then drizzled with rich balsamic glaze ... compliments of  Cafe Delites)

Garlic Butter:

2  Tbsp. butter

2 cloves crushed garlic

1  Tbsp. freshly chopped parsley

Mushrooms:

5 large Portobello Mushrooms, stem removed, washed, and dried with paper towel

5  fresh thinly slices of mozzarella cheese

1  cup sliced grape/cherry tomatoes

fresh shredded basil for garnish

Balsamic Glaze:

1/4  cup balsamic vinegar

2  tsp. brown sugar

(Combine sugar and vinegar in small saucepan over high heat. Bring to boil, reduce heat to low and simmer until thickened and returned to glaze)

• Preheat oven to grill/broil settings on high heat.
• Combine all of Garlic Butter ingredients in small saucepan (or microwave safe bowl) and melt until garlic is fragrant. Brush bottoms of each mushroom and place buttered side down on baking tray.
• Fill each mushroom with mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in color (about 8 minutes).
• Serve topped with basil and drizzled balsamic glaze.      

SEPTEMBER IN THE RAIN ~ PEASANT SOUP / GRILLED VEGGIE PANINI

"The leaves of brown came tumblin' down, remember

In September in the rain

The Sun went down just like a dying ember

That September in the rain.

To every word of love I heard you whisper

The raindrops seem to play a sweet refrain."

~ September in the Rain

(Lyrics by Warren & Dubin)

SEPTEMBER RAIN
(a gardener's gift)

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PEASANT SOUP
~ Simple Saturday night supper ... harvest rich and autumn friendly on a chilly day
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2 Tbsp. extra-virgin olive oil
1 1/2 cups chopped red or sweet onion
1 1/2 cups chopped (well-washed) leeks
1 cup chopped carrots or sweet potato
4 minced garlic cloves
1 quarts organic chicken broth
1 cup white wine
1 28-oz. can diced Italian tomatoes
1/2 tsp. crushed red pepper flakes
1 Tbsp. chopped fresh thyme (1 tsp. dried)
2 bay leaves
1 16 oz. cans rinsed and drained cannellini or garbanzo beans
3 cups baby spinach leaves
coarse salt and freshly ground pepper to taste
1/2 cup grated fresh Parmesan cheese

• Heat oil in large stockpot. Add onion, leek, carrot/sweet potato and garlic. Saute 5 minutes or until limp.
• Add chicken broth, wine, tomatoes, pepper flakes, thyme and bay leaves. Bring to boil, cover, and reduce heat. Simmer 30 minutes.
• Add beans and and simmer 5 minutes. Discard bay leaves and add spinach.
• Serve topped with grated Parmesan cheese. (8 servings)

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GRILLED VEGGIE PANINI

8 slices Japanese (or thin skinned) eggplant (4 in. long & 1/4 in. thick)
8 sliced lengthwise small zucchini (1/4 in. thick)
8 slices red pepper (1/4 inch thick)
8 Tbsp. extra-virgin olive oil
2 tsp. herbes de Provence
coarse salt & freshly ground black pepper to taste
3 Tbsp. good pesto
8 oz. fresh mozzarella cheese
8 slices good country-style or sourdough bread

• Preheat grill or panini press.
• Combine olive oil, herbes de Provence, salt & pepper. Toss eggplant, zucchini and red pepper slices with 3 Tbsp. of seasoned olive oil. Grill in batches, 1-2 minutes, or until tender. Transfer to plate.
• Brush 1 side of each slice of bread with seasoned olive oil. Turn oil side over on clean surface.
• Cover 4 slices of bread with 2 slices of each vegetable. Arrange cheese on top.
• Spread pesto on remaining 4 slices of bread. Place pesto side down over stacked bread.
• Cook on grill panini press until bread is golden and cheese is melted (3-5 minutes). Slice in half. (4 servings)

SIMPLE SEPTEMBER DELIGHTS ~ SESAME PORT TENDERLOIN / BAKED CUCUMBERS

"But now in September the garden has cooled, and with it my possessiveness. The sun warms my back instead of beating on my head ... The harvest has dwindled, and I have grown apart from the intense midsummer relationship that brought it on."

~ Robert Finch

TOAD LILY

(Tricyrtis 'variegata")

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SESAME PORK TENDERLOIN

~ A long marinade and quick grilling make for a lovely simple supper, perfect for warm autumn evenings

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2 well-trimmed boneless pork tenderloins

1/4 cup orange juice

1/2 cup soy sauce

1 Tbsp. sesame oil

1 Tbsp. toasted sesame seeds

1 Tbsp. rice vinegar

1 Tbsp. minced garlic

1 Tbsp. grated ginger (1 tsp. powdered ginger)

2 Tbsp. extra-virgin olive oil

• Combine orange juice, soy sauce, sesame oil, sesame seeds, vinegar, garlic, ginger and olive oil. Pour over pork tenderloins (either in glass container or large plastic bag) and marinate overnight, turning frequently.
• Preheat grill. Remove pork from marinade. Place marinade in pan, bring to boil and simmer 5 minutes.
• Cook tenderloins over medium heat until desired doneness, about 8-10 minutes per side. Let rest 7 minutes. Slice on the diagonal and serve with sauce. (4 servings)
• (Can also roast in 375-degree oven for 15-20 minutes or until internal temperature reaches 140-145 degrees. Allow to rest before slicing on the diagonal).

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BAKED CUCUMBERS

~ Trust me, this is a delight for that bumper crop of cucumbers! From Wine Spectator (Sept 2009) comes this 'unexpected delight', adapted by Julie Powell from Julia Child - Mastering the Art of French Cooking

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4 cucumbers, peeled, halved lengthwise, seeded, and cut into 2 x 1/2 inch pieces

2 Tbsp. white wine vinegar (I like white balsamic)

1 tsp. salt or more to taste

2 pinches sugar

2 Tbsp. extra-virgin olive oil

1/2 cup fresh mint (fresh is a must and hopefully lots in your garden), cut into chiffonade, plus another 1/2 cup if desired

3 Tbsp. thinly sliced scallions

freshly ground black pepper

1/2 cup crumbled feta cheese

• Combine cucumbers, vinegar, salt and sugar in a bowl and toss. Set aside to marinate for half an hour.
• Meanwhile, preheat oven to 375-degrees. Drain cucumbers and pat dry. In baking dish, combine cucumbers with oil, 1/2 cup mint, scallions and pepper. Bake, uncovered, for 30 minutes, stirring periodically. Stir in cheese, and bake 10 minutes more. Cucumbers should retain some firmness but not be browned.
• Transfer to serving dish. Stir in remaining 1/2 cup mint (if desired). Taste and adjust seasoning as necessary. (4 servings)
  

WELCOME NOVEMBER ~ IT'S ABOUT THYME ! ~ CABBAGE SOUP with APPLES & THYME

"November's sky is chill and drear,

November's leaf is red and sear."

~ Sir Walter Scott

~ November sky

(Hubbard Lake)

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CABBAGE SOUP with APPLES & THYME

~ A winning warming fall combo ... sauteed apples, cabbage and fresh thyme from treasured Bon Appetit (Nov 2002) stockpile of favorites

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3 Tbsp. unsalted butter

1 Tbsp. extra-virgin olive oil

8 cups thinly sliced cored green cabbage (about 1/2 large head)

1 chopped large onion

8 large fresh thyme sprigs

6 cup organic chicken broth

coarse salt & freshly ground pepper

1 1/4 lbs. peeled, cored and 1/2-inch cubed Golden Delicious apples

chopped fresh thyme

• Melt 1 tablespoon butter with oil in heavy large stockpot over medium=high heat. Add cabbage and onion; saute until vegetables wilt and brown, stirring occasionally, abut 15 minutes.
• Add 8 thyme sprigs and saute 1 minute longer. Add broth and bring to boil. Reduce heat to medium and simmer 5 minutes. Season to taste with coarse salt and freshly ground pepper. (Soup can be made 1 day ahead. Cover and refrigerate. Rewarm before serving.)
• Melt remaining 2 tablespoons butter in heavy skillet over medium high heat. Add apples and saute until brown and tender, stirring occasionally, about 12 minutes. Season with salt & pepper.
• Remove thyme springs from soup. Ladle soup into bowls; garnish with apples and chopped fresh thyme. Serve. (4-6 servings)

Note: This recipe should be doubled since after one spoonful, one batch is not enough. Often a cup of white wine replaces a cup of broth.

~ Brilliant red November leaves

SAVORING OCTOBER ~ RUSTIC ROASTED VEGETABLE TART

"There is no season when such pleasant and sunny spots may be lighted on, and produce so pleasant an effect on the feelings, as now in October."

- Nathaniel Hawthorn

RUSTIC ROASTED VEGETABLE TART

~ Savory autumn appetizer, or paired with a salad, lunch or light supper

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1 Japanese or medium eggplant, sliced 1/4 inch thick

1 medium zucchini, sliced 1/4 inch thick

1 medium red pepper, cut in strips

1 medium yellow or orange pepper, cut in strips

2 medium sliced portabella mushrooms

1 red onion, cut in thin wedges

1 clove minced garlic

2 Tbsp. extra-virgin olive oil

1 Tbsp. chopped fresh thyme (1 tsp. dried)

coarse salt and freshly ground black pepper to taste

8 oz. well drained and sliced artichoke hearts

8 oz. soft herb goat cheese (or herb boursin cheese)

1 15-oz. package Pillsbury refrigerated unbaked pie crusts (2 crusts)

2 tsp. milk

2 Tbsp. grated Parmesan cheese

• Heat oven to 450-degrees. Toss eggplant, zucchini, peppers, portabella, onion, garlic with olive oil. Layer in large shallow roasting pan. Sprinkle with thyme and season with salt & pepper. Roast (uncovered) 12-15 minutes, stirring once or twice, or until tender. Add artichoke hearts to roasted vegetables.
• Reduce oven to 400-degrees. Unfold pie crusts and smooth. Place each pie crust on baking sheet sprayed with nonstick spray. Spread half of goat cheese on each pie crust leaving a 2-inch border. Arrange vegetables evenly atop the cheese layer. Fold pastry over from the edges, making a pleated lip to partially cover the filling. Brush edges with milk and sprinkle with Parmesan cheese.
• Bake 20 minutes or until pastry is golden brown. Allow to stand on baking sheets for 10 minutes before serving. Cut into wedges and serve warm. (12-16 servings)

A HINT OF AUTUMN IN THE AIR (THANK YOU HURRICANE GUSTAV FOR 'COZY' SEPTEMBER RAIN) / APPLE PECAN MUFFINS

"The best kind of rain, of course, is a cozy rain. This is the kind the anonymous medieval poet makes me remember, the rain that falls on a day when you'd just as soon stay in bed a little longer, write letters or read a good book by the fire, take early tea with hot scones and jam and look out the streaked window with complacency."

~Susan Allen Toth

(England For All Seasons)

~ Good reading for 'cozy' rainy days

(A peek out 'streaked' window at beloved Oakleaf Hydrangea)

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APPLE PECAN MUFFINS

~ A treat to nibble on a 'cozy' rainy day ... don't forget the cup of tea

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1 1/4 cups flour

1 tsp. baking soda

1/2 tsp ground cinnamon

1/8 tsp. salt

1 cup sugar

1/2 cup vegetable oil

1 large organic egg

2 Tbsp. fresh lemon juice (and zest of lemons)

1 1/2 tsp. vanilla extract

2 cups coarsely grated peeled Granny Smith apples

1/2 cup toasted chopped pecans

• Preheat oven to 350-degrees. Grease muffin tin.
• Sift flour, baking soda, cinnamon and salt into medium bowl.
• Whisk sugar, oil, eggs, lemon juice, zest and vanilla in large bowl. Mix in dry ingredients, then apples and toasted pecans.
• Spoon 1/3 cup batter into each prepared muffin cup. Bake about 35 minutes or until tester inserted into center comes out clean. Turn muffins onto rack; cool slightly. Serve warm. (about 12)

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"And a little fall of rain ...

And rain

Will make the flowers

Grow. "

~ Eponine (Les Miserables )

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Gardener's Note: Late summer and autumn rain is nature's way of nurturing plants and trees so they can manage to make it through a long and often difficult winter.