Wow Blogging. Haven’t done this in a few years, I guess I do it everyday on the Insta but that is so much more flighty. I thought I would just land here for a moment and give y’all my favorite recipes this fall. An like the vibe of slow cooking, blogging is probably the slow cooker of Insta. Anyhoo, Ive been making fall foods for my friends lately , Im OBSESSED with fall and love the flavors in the market. So the other day I made a classic, grilled cheese and soup combo for my besties. They next day I went out for more sourdough so I could make one for my man and when I asked him later what he wanted for dinner he said MORE SANDWICH. So there ya go. The grilled cheese is special when its made with high quality cheese. Don’t get me wrong I know there are some American Cheese die hards out there but this works for me. I also added some apples which I had actually picked from an actual tree, Zara in tow! Added some pancetta and the slowest part of this sandwich, the onions. I slow roasted my onions in a little butter and fresh thyme for about 12 hours low and sloe the day before and then I SLATHERED them all over some sourdough with a little butter and sage and all the rest. The recipe is below, can’t take credit I got it from Pinterest, you should follow me, and the soup is from Food Network but none the less, delicious. The curry is what got me, my friend Ellen brought some over right after Zara was born and Ive been patiently waiting for fall to start making it again. The yellow squash gives it a lightness and the curry gives it depth. I don’t add the cream and substitute bone broth for stock for some extra nourishment. And yes it can be made vegan too with veggie stock! Here ya go fam.
Carrot and Squash Curry Soup
From Food Network
3 tablespoons olive oil
5 cloves garlic, minced
1 large onion, diced
3 carrots, thinly sliced
Kosher salt
4 yellow squash, sliced
1 tablespoon curry powder, or more to taste
1/2 cup dry white wine, optional
6 cups chicken broth
Heavy cream, for drizzling, optional
Heat the olive oil in a heavy pot over medium heat. Add the garlic and onions and stir to coat. Add the carrots and cook until starting to soften, about 3 minutes. Sprinkle in a little salt. Add the squash and cook, stirring, until soft and tender, a few minutes. Add more salt to taste and the curry powder. Pour in the wine if using. Let the wine evaporate for about 30 seconds, then pour in the chicken broth. Bring to a boil, reduce the heat to a simmer, cover the pot and cook for 1 hour.
After 1 hour, taste and adjust the seasoning. Remove from the heat.
Puree the soup using an immersion blender, or in batches in a regular blender. Return the soup to a simmer and serve hot. If you're feeling naughty, drizzle heavy cream over the top.
French Onion and Apple Grilled Cheese
from Half Baked Harvest
So I slow roasted my onions and decided on fontina and white cheddar as my cheeses but y’all the sky is the limit.
3 tablespoons salted butter
2 yellow onions, thinly sliced
kosher salt and black pepper
3/4 cup apple cider
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh sage
1 pinch red pepper flakes
4 slices prosciutto (optional)
8 slices sourdough bread
2 tablespoons EVOO
1 1/2 cups shredded fontina cheese
1 1/2 cups shredded gouda or white cheddar cheese
1 honeycrisp apple, thinly sliced
1. Melt 2 tablespoons butter in a large skillet over medium-high heat. When the oil shimmers, add the onions and cook 3 minutes, until softened. Add half the apple cider, season with salt and pepper and continue cooking another 5 minutes, until the cider has mostly evaporated. Add the remaining cider and cook another 5 minutes or until the onions are golden and caramelized. Add the thyme, sage, and crushed red pepper, cook another minute. Remove from the heat.
2. In a large skillet set over medium heat, cook the prosciutto until crisp, about 2 minutes per side. Remove from the skillet.
3. Brush the outside of each slice of bread with olive oil. On the inside of half of the slices of bread, evenly layer the cheeses, onion, apples, and prosciutto. Add the top piece of bread, olive oil side facing up.
4. Place the sandwiches, 1-2 at a time, in the skillet and cook until golden on each side, about 3-5 minutes per side. During the last minute of cooking, add 1/2 tablespoon butter and 2 sage leaves. Repeat with the remaining 2 sandwiches. Serve immediately, topping with the crispy sage. EAT and ENJOY.
Thanks for reading!