Fall Recipes

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Oven Roasted Tomato Risotto Recipe Recipe

The summer weather in the Bay Area hasn't been so great this year, and on top of that, an infestation of gophers in our garden forced us to grow fewer tomatoes in small planters this year. Not only are there fewer varieties, but because of the lack of heat the plants have not been all that prolific. I gathered a couple of handfuls of the few ripe cherry tomatoes I could find and I was determined to do something special with them.

To start, I slowly roasted them in the oven. I could have stopped there and just served them in a salad, but I opted to make my husband's favorite comfort food: risotto. Risotto is extraordinarily versatile (I've developed multiple variations) and perfect for any occasion. For this version, I used Carnaroli rice, which holds its shape better than Arborio rice. For a bit more texture, I mixed in melon-seed macaroni (similar rice-shaped pasta). The combination has a creamy mouthfeel, so no heavy cream is necessary. I colored the dish with sharp yellow Cheddar cheese and served it to all the vegetarians in the house. I think it ended up being a perfect send off for the fruits of our labor.


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Hazelnut Plum Pie Recipe (Tarte aux Prunes) Recipe

We harvested our last batch of plums from the garden this week. I've been the only one who enjoys eating them fresh due to their sour-tasting skin, even though the flesh is tremendously sweet.

With the remaining fruit, I made a rustic plum pie. I layered hazelnut-flavored butter cream at the bottom of the pie shell and covered it with halved, peeled plums. I then covered the whole pie with another disk of pastry dough that I pricked using a lattice-dough pastry tool. Serve it with a scoop of vanilla ice cream and a hot cup of tea and you're all set for your next tea party with your girlfriends!


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Tomato Risotto Recipe Recipe

Tomato Risotto Recipe

12.21.10 by Jackie

This version of tomato risotto has a decidedly Indian sensibility. I flavored the rice with tomato chutney as I recently did with an Indian-inspired asparagus pie. The flavors from the chutney are so bold that no other spices and very little salt are needed. I just added chopped sun-dried tomatoes as garnish.

Making risotto takes a little bit of practice to begin with, but once you've worked on your fundamentals, you can start to use the basic recipe and create dozens of different variations. I've stuffed artichokes with risotto, paired pistachio pesto with celery risotto, stuffed it in zucchini flowers, made a roasted beet and ricotta cheese version, and also a rather unconventional risotto with bamboo; the list of adaptations is truly endless.


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Pumpkin Protein Drink Recipe Recipe

Pumpkin Protein Drink Recipe

10.22.10 by Jackie

I think if he could, my husband would drink pumpkin pie. He already inhales it every Thanksgiving! So this pumpkin protein drink is about as close as it gets to making his dreams come true. It's an ultra easy breakfast to make when you're on the go, and it’ll get you in the mood for the soon-to-be holiday season.

The drink is packed with vitamins, protein (I added soy protein) and calcium, making it markedly healthier than the real deal, and perfect for vegetarians like my husband Lulu.


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Cumin Coriander Orzo Pasta Recipe Recipe

Orzo is rice-shaped pasta. If you have little children, this dish is always a hit. I mixed several vegetables such as Japanese eggplant, roasted pumpkin and green beans, and flavored the dish with cumin and coriander. The spices take the stage in this pasta dish and impart a wonderful Asian flair.

I wanted to incorporate some protein into the dish, so I also added garbanzo beans. They're an excellent source of protein for the vegetarians in my house. For the meat eaters in the house, I typically serve the orzo with roast chicken or a cordon bleu.


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