A Family Classic Pumpkin Soup

 This is the season for pumpkin and soup. Why not combine them in  a comforting  dish that symbolizes what autumn is all about. Nothing beats a creamy, flavorful soup,

I made my bisnonna's or great grandmother's Piedmontese pumpkin soup. It was just a perfect dish fora cold, rainy day. It's a pretty easy cook. You do need two sixteen ounce cans of Libby's pumpkin puree(DO NOT get the one that's meant exclusively for pie filling.It's loaded with pumpkin pie spice)along with half a white onion, and veggie stock.

The onion is halved and then cut into little pieces. It's sauteed with a mi of olive oil and Country Crock plant butter.

Saute the onion pieces until they;re translucent (about five to ten minutes)

I like a rich, buttery flavor so I put two large tablespoons of Country Crock plant butter/

It was then adding the pumpkin and then briskly stirring it into the onions. This needs to be thinned out.I used two cups of Lidl's Veggie stock (Which is excellent and I'll be using it in other  homemade soups too)

For creaminess I added a quarter of a cup of almond milk(whole cream is usually added in the nin vegan version) This gave the soup a lovely light caramel color.

Pumpkin can be bland tasting hence the reason for highly spicing it. I added two or three dashes of salt and freshly ground pepper along with a sprinkle of garlic powder.

Rice is also important in Piedmontese pumpkin soup. I used Lidl's instant rice which only takes two minutes to cook.

This was the most amazing soup. It was creamy and rich in flavor. The onion and pumpkin were the perfect marriage together ,creating a smooth texture with some crunch to it.

It's fall.It;s pumpkin season. Make this delicious soup to celebrate the two . It's a wonderful way to welcome in  a chilly season with a hot bowl of goodness.

The Hunt For Plant Based Meats

 Any vegan will tell you - the IMpossible burger is exquisite. A vegan will also tell you it's becoming harder and harder to find. It seems grocery stores are not carrying any of the plant based meats.anymore. They're becoming harder to find than a -  plant based unicorn.

It's a phenomena of sorts that I've been noticing for a while. It started  - for me - in my favorite Lidl. They were selling Impossible chicken nuggets and dino nuggets for a the longest time. It was great to pick up a package and have t for two meals during the week. However like some of their items (such as the Duc du Couer potato and vegetable gratins) Lidl stopped carrying them. The alternative was my local Acme. They're three times the size of Lidl and there was bound to be something there - nuggets burgers  - bacon. Nothing. The pickings were so slim. THey do have a vegan deli section but even that's limited to veggie hot dogs, and cold cuts. Luckily and thankfully Wal-Mart has come to the rescue. They sell all kinds of Impossible Plant based meats and fish . Gardein is also there offering such plant based main courses as sweet and sour chicken and nd battered cod fillets. I stocked up on IMpossible Burgers and Nuggets. and , Beyond Steak Tips. All are going to be used in various dishes for the next week or more.

The question is why have the other stores stopped selling these plant based meat?Why is Wal=Mart  close to being the only one? I did read that Wal-Mart  was catering to the younger and hipper vegetarian crowd, hence the wide variety of  products. They want to expand their customer base and this was one way of doing such.Is it working? Most likely. A shopper enters Wal-Mart with one product on his or her mind and walks out with several. It's also a great way of introducing first time visitors to take a look at the store's other products  like computers, appliances or clothes to name a few . Trader Joes' does carry some plant based meats and a few creations of their own.  Target and Shop Rite also has a selection but I don't think they're as extensive as they used to be. It could be the stores themselves. It's much more cost effective to carry the real thing  such as twelve dollar real  burgers  and whole chickens for fifteen dollars each. Stores will always cater to the carnivores. Yet they're losing out on catering to other important sectors , the vegans and vegetarians.

What's to be done of vegan and vegetarians can;t get their plant based meats. Switch to Wal-Mart? Write to the bigwigs at local groceries. Just get that vegan main course for those who need it.

Your Favorite Fall Dinner

 What is your favorite fall dinner to make? is a Sunday roast with all the trimmings? Or a rich sauce over polenta? Do you love creating a steamy casserole, full of good stuff?  What about a homemade soup or stew?

Let us know what thrills you to cook a big meal. I love working with polenta and gnocchi. These to me, symbolize autumn and the rich flavors of the season. What about you?🍁🍁🍂🍁🍂

Is Soul Food Going Away?

African American food has always been a big part of the American table. it has influenced the way Americans cook and eat for four hundred years. There is a problem  though. Restaurants celebrating it may be going away.

New contributor and Washington DC journalist Alexander Nazaryan wrote about this in yesterday's New York Times Wednesday Food sections. Washington  D C was a hotbed for all sorts of soul food restaurants. One very famous one, Georgia brown attracted everyone from former president Bill Clinton to such celebs as Denzel Washington and  Wesley Snipes.It's many dishes also attracted newsman Ted Koppel and the Reverend Jesse L. Jackson. Not anymore. It had to close because the traffic was not coming anymore to this thirty year institution that was a second home to Marion Barry , DC;'s four time mayor and Vernon E. Jordan a civil rights leader and top aide to President Clinton.It's closing exemplifies how Black restaurants are receding from the Capitol's once vibrant restaurant scene. Other famous restaurants such as Horace and Dickie's known for its' fried fish closed way back in 2020. Other eateries like The Dsitrict Soul Food and The Bussdown DC, also have shuttered their doors.  Cultural scholar W, Ralph Eubanks believes it has to do with the fact Washington's tastes are changing.

The demographics are changing and a new generation is coming up. Menus are in flux, even at one of the city's oldest restaurants the Florida Avenue Grill, first opened up in 1944. It claims to be the world's oldest seafood restaurant. The new owner Jay Hawkins is going to offer more vegan dishes and cocktails in order to draw in a younger, crowd. It offers all day breakfasts and lunch  which are offered at good prices. Two large eggs and bacon are ten dollars with no extras offered Toast is an extra cost along with home fries . These may be too expensive for both locals and tourists who  watching their  budgets, Also, such classics as chitlins are off the menu. Ms. Hawkins gets numerous calls from older regulars who want them back on the menu.Florida Avenue Grill most likely will survive because it is also a museum to the civil Rights movement. Many leaders are there while in Washington. There are still options for soul food fans. There is still sweet potato pie at Hnery's Soul Cafe.The United House of Prayer for All People houses the saints paradise Cafeteria  while Ethiopian chef Elias Taddesse runs Doro Soul Food.

Is Washington DC a bell weather for the demise of soul food? Maybe not. A new generation has to discover its; classic flavors and goodness. They need good restaurants  to do this.

 

Your Perfect Dinner Party Guide

Fall is the perfect time for a dinner party. people can get dressed u and enjoy fancy food and drink. what's even better is paving a menu that's both easy to plan and easy to make. That alone s the key for having a good get together,

Instagram chef and new contributor Dan Pelosi gives such recipes along with planning and hosting tips in today's New York Times Wednesday Food section Dinner parties , much like holiday gatherings, do require planning, especially if it's to go right. Chef Pelosi offers a planning guide that can be easily cut out and turned into a check list.Of course send a guest list .Follow up with invitations or evites to make sure that the exact amount of people are coming. This help greatly with stocking up both food and drink.The second step is plan the meni. Go for exciting using what's in season or in accordance with the party's theme. Another big must do is shop early. Buy pantry staples like sugar and canned goods early on so they're crossed off the grocery  list.He also has tips for the week of such as confirming invites and go on a full onose cleaning rampage. The day before is spend, organizing,cooking and prepping along with choosing what outfit to wear (although just go for something simple.- home chefs will still be cooking and cleaning after all). Then there's the big day of . Take out the trash and get ready. Although again keep the elastic simple. Home Chefs will have the split honor of being the head chef and host. Don;t get too dressed up in an outfit that might get stained or splashed on.

As for the recipes and drinks. Chef Pelosi offers fun and tasty ones. It looks like the recipes have a Mediterranean slant. He starts with a non alcoholic Negroni, the classic citrus  drink, made with grapefruit and fresh orange juices. Cloves and black peppercorns give it bite. Instead of alcohol it is hibiscus tea that provides the fruity base. The meal starts off with a roast squash with crispy chickpeas and feta. Chef Pelosi suggests frying the chickpeas the night before. Use delicata,acorn and kombucha squashes because their fresk becomes creamy when cooked. Cayenne pepper gives it fire while feta provides a creaminess. Another delicious side is charred broccoli with an anchovy dressing. Imagine a bagna  calda with  deeply charred broccoli , topped with Parmesan For the main dish there is roasted salmon with smashed olives. The fish rests in a sauce of a floral, Herby and briny mix. Two large oranges are zested and juiced  The salmon is dry brined and roasted.. The orange  zest and juice are whished with the olive oil. The olives and parsley are then added in .This is spooned over the salmon. The dessert is pignoli cookie , a Southern Italian classic. This is the perfect end with espresso at the ready.

A fall dinner party is easy to throw. Have delicious food and good drinks for guests. It's the perfect night in,.

Polenta To The Rescue

 Fall is the time for stews and sauces. These are great on their own but they need something to absorb the rich sauces and gravies. You could have rice or mashed potatoes but polenta soaks up everything better. It also lends a nutty flavors to the mix as well. It's also great left over, refried toa crisp and served with just cheese or seasonings.

Many home chefs hear this simple cornmeal. Just because it's Northern Italian , doesn't mean that it's complex and fancy. yes it does grace some of Piedmonte, Lombardy and Veneto regions of Northern Italy. Yet it's one of the easiest dishes to make.I'ts just cooking one to one and a quarter cups cornmeal to four and four and a half cups of water. Add two tablespoons of olive oil gives it smoothness and silkiness (although two tablespoons of melted butter can do the same thing along with adding flavor). A half teaspoon of salt is also blended in to bring out the cornmeal ;' sweet flavor. Three cups of water are slowly simmered  and the polenta is whisked in ,also slowly. The last cup of water is then added in. If the texture is too thick, stream some water  for a less lumpier consistency. Another hint is regrind the polenta before cooking too for a smoother texture. What cornmeal should you use? Some swear by Quaker Oats cornmeal, Others prefer Bob's Red Mill. The best bet is to experiment with different kinds. See what you like. See what your family likes and then go with the most favored one.

Keep in mind you can also go the easy route by buying polenta logs. I've recently used Melissa 's Organic Polenta Logs. these come plain but you can also buy them in herbal , hatch pepper and tomato flavors. These are great to slice up and fry in a mix of butter and olive oil. These rounds only take about five minutes on both sides to fry up and they're perfect for stews and sauces.These rounds are also good fried on their own ad just eaten with salt and pepper.  Any polenta is good with chicken and a mushroom gravy. Instead of the usual mashed potatoes, think of a scoop of corn meal.Bolognese , sauce that delicious mix of ground beef and tomato sauce is usually served over pasta, yet it can also be poured over polenta for a different kind of Sunday meal.Osso buco is another dish that pairs perfectly with this side. Veal shanks are cooked in  chicken or veal stock along with  onion, celery and carrots in a white wine sauce. garlic gives it more flavor along with thyme for more taste. This is then served over a creamy polenta with the corn mash absorbing the thin gravy.

Instead of rice or mashed  potatoes think polenta. It can be served with almost any meat and  sauce. It's the perfect stan in for any side this fall

Cooking For The Whole Week

 Weekend cooking  can be a pain but it pays off, especially if you are planning to have it for the entire week. Saturday and Sunday are perfect days  to make those frozen meals for week night dining. There's so much you can make for a full five busy days ahead.

Be ready when you want  to cook a lot.Make sure that the cutting board is clean and wiped down. Are the knives sharpened? Do you have the right ones? Are the pots , both for stove top or for the microwave also clean and ready? When the utensils and gadgets are ready then look at what you have? Jarred sauces and pasta make for good weeknight dinners. They both store and freeze easily. Have boxes of your favorite pasta along with lasagna sheets for cooking. Have both read and white pasta sauces to cook with to vary the upcoming agenda of meals.beans are a vital ingredient in soups and stews. Make sure you have the appropriate number of cans . Also have a variety too, Chickpeas are versatile and can be used in everything form soups to  curries. red kidney beans are another must. They add flavor to soups like minestrone. Do you have enough herbs and spices. Make sure there is enough garlic and onion powder along with oregano and rosemary. Do you have enough of the basic seasonings such a as sea salt and peppercorns that can be freshly ground? Most importantly  - do you have the storage containers ready to be filled and stored.

As for recipes, again a hearty pasta such as penne or bucatini work well with reheating. You can just cook the pasta and then let everyone microwave their own cup of sauce. for later eating. They can be cooked together too.Another dish that can last well into the next weekend isa bean stew. Add any kind of bean you like or a combo of them such as chickpeas and cannellini along with a veggie such as spinach . Tomato paste and vegetable broth give it a smooth texture.  Keep in mind that you can add chicken or beef to this along with stretching it out with rice. or quinoa.For easier cooking with this use your crockpot It allows you to to go about yoru Saturday chores and errands with only having to check in once or twice to see how it's cooking. A meat based stew even lets you make some dumplings for a more filling meal. These can be made either plain or with herbs for a tasty extra.Of  course soups are a good dish to make. They're easy to to store and easy to reheat in the microwave. Take advantage of the season's bounty. A good squash, cauliflower ro pumpkin soup is easy to whip up especially if you have a bof soup pot and an immersion blender.

It's so easy to devote a weekend for weeknight cooking.Decide what you want to make. Get the ingredients and cook. You;ll have delicious homemade meals for the week ahead,