This Pear Cake recipe glows with the golds, a bright yellows, sparkling oranges and warm browns of the season. It features pears, cinnamon, walnuts and the warmth of my heart.
"No spring, nor Summer Beauty bath such grace,
As I have seen in one Autumnall face".
John Donne
Autumn Pear Cake with Cinnamon and Walnuts
Roasted Beet Risotto with Glazed Carrots and Fresh Dill
Autumn is one of my favorite seasons - not just all the dawns of autumn, nor the shorter, cooler days, but the evenings as well. Soft, sad evenings when shadows are lengthening and leaves beginning their transformations through gold, red and yellow to brown. I love the rustling as they fall and the sudden gusts of wind and dust. There is a wistful, mellow feeling in the air during autumn which makes us pause and take stock, beckoning us to reflect a little on our lives. Mornings when it is good to go mushrooming, and pick figs; to invite friends over for a long breakfast; and to experiment with some new dishes in the kitchen using some of the tawny autumn fruits and vegetables.
Oat Bran and Nuts Cookies with Dry Cherries and Chocolate Mushrooms - Have a Little Fun!
Nothing can compare with a homemade cookie for bringing a touch of pleasure to a coffee break or tea-time. These tempting cookies are quick, easy, and satisfying to make. You can easily vary the ingredients to suit your taste, I added the dry cherries, you may add more nuts, chocolate chips or peanut butter - the possibilities for inventiveness when making cookies are endless.
Oat Bran & Nuts Cookie Mix contains stone ground whole wheat flour, brown sugar, oat bran, rolled oats, walnuts, baking powder, baking soda, and sea salt. These full - bodied cookies are packed full of flavor, and they take only 15 minutes to make.
Makes about 18 cookies
Ingredients:
- 1 egg
- 1 tsp vanilla extract
- 2 tbsp. water
- 2 Tbsp dry cherries
- 1/3 cup oil or melted butter
- 2 1/2 cup Bob's Red Mill Oat Bran & Nut Cookie Mix
- chocolate mushrooms (product of Japan), optional, you can find them in Asian food market
Directions:
Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
In a medium bowl, just mix together all ingredients until blended. Spoon onto the prepared sheets, spacing them about 1 1/2 inches apart, and bake until they are puffed and golden brown around the edges, 12-15 minutes.
Using a metal spatula, move the cookies onto the wire rack and let cool completely.
Tip: If you like to use chocolate mushrooms, you need to decorate your cookies while they are warm and soft.
Shrimp Etouffée - Spicy, Salty, Delicious!
The name Etouffée refers to "smothering" the seafood with a heavy sauce. This method of cooking has its roots in Creole cuisine, and if you take the time to prepare this dish properly you will be very proud of your Creole skills.
Ingredients:
- 3 Tbsp. peanut oil
- 3 Tbsp. flour
- 1 yellow onion, peeled and chopped
- 1/2 green sweet bell pepper, seeded and chopped
- 3 ribs celery, chopped
- 3 cloves garlic, peeled and crushed
- 3 Tbsp. tomato paste
- 1 1/4 cup chicken or vegetable broth
- 1 cup dry white wine
- 2 bay leaves
- 1 Tbsp. whole basil leaves
- 1 Tbsp. whole thyme leaves
- 1 Tbsp. plus 1/2 tsp Tabasco
- 1/4 tsp freshly ground black pepper
- 1 tsp salt
- 4 green onions, chopped
- 1 1/2 pounds shrimp, peeled and uncooked
- cooked rice for serving
Directions:
Heat a large Dutch oven and add the oil and flour. Toast this to a peanut-butter-colored roux. This should take about 10 minutes over medium heat. Be careful not to burn this. Stir often.
Add the yellow onion, bell pepper, celery, and garlic. Saute for about 10 minutes or until the vegetables are tender. Stir in the tomato paste, followed by the broth and wine. Stir constantly until this mixture thickens. Add the remaining ingredients, except the shrimp, and rice. Simmer, covered, for about 30 minutes.
Add the shrimp and simmer for 15-20 minutes, uncovered.
Serve over cooked rice. This is also great with Zucchini Tian or Corn Pudding.
