By Kaitlin Trahan, intern
“That old September feeling, left over from school days, of summer passing, vacation nearly done, obligations gathering, books and football in the air … Another fall, another turned page: there was something of jubilee in that annual autumnal beginning, as if last year’s mistakes had been wiped clean by summer.” – Wallace Stegner
As we approach the end of September and the beginning of fall, I anxiously anticipate several things brought on by the new season. For starters, I enjoy the shift in the weather that brings about comfy sweaters and cozy blankets. I think about the excitement of college football games, the spiced lattes on the way to class, the smell of fresh leather boots, the golden hue of nature against the crisp air. But the thing that I anticipate most of all, is the food we eat during the fall.
When I woke up this morning, I walked outside my apartment and I felt a slight breeze that one does not experience during Houston’s scorching summer months. This instantly put me in the autumn spirit on my way to work. At the office, I picked up The Delicious Mischief Texas Cookbook in search for some fresh fall recipe ideas. Three dishes stood out to me because of their seasonal influence.
The first dish is a cream of pumpkin soup topped with grilled Gulf shrimp. The recipe calls for:
• 1 ½ pounds fresh pumpkin, cut in chunks and roasted 1 hour at 350 degrees
• 2 quarts chicken broth
• 1-quart heavy cream
• 10 fresh sage leaves
• ½ tablespoons chopped fresh thyme
• 1 tablespoon diced shallots
• 4 cloves fresh garlic
• 4 tablespoons honey
• Salt and black pepper to taste
• 6 large shrimp
The rest of the cooking instructions are listed in the cookbook on page 51. There’s nothing like a savory pumpkin dish to kick start the start of the new season!
The second recipe that caught my eye was a butternut squash penne. I absolutely adore any pasta dish and this one puts a fall twist on a classic dish. The squash and other vegetables are sautéed until caramelized and then puréed into a butternut squash soup. The soup is used as a delicious sauce that is added to the penne and then topped with a cranberry sauce that adds a sensational sweet taste to the dish.
The final dish I selected was the Shiner Bock sob stew. This recipe is a modern twist on a beef stew picked up in the Old West. Beef stew is the perfect comfort food for when the weather is crisp and you’re craving something hearty. The recipe calls for 3 pounds of boneless beef stew meat, russet potatoes, onions, garlic cloves, and several tasteful seasonings. This dish feeds 8 to 10 people, so grab a twelve pack of Shiner (you’ll need at least one for the stew anyway) and invite your friends over for a great time and a satisfying meal.
Purchase Delicious Mischief Texas Cookbook at brightskypress.com for all these wonderful fall recipes and more, and join me in getting in the spirit of fall!