While late September is the unofficial leap into fuzzy hat and stew season (lovingly dubbed Soup-tember by many chefs and food writers), October is a breezy transition month, the heart of fall, with temperature swings that have fall enthusiasts slipping in and out of their parkas many times throughout the day.
When the breeze blows right up that untucked corner of a loose sweater, sending a crisp chill up the side, and the colors of the leaves whiplash one’s gaze, a perfect fuzzy cap after a frolic through some pumpkin patches, is some irresistible gooey, steamy, rich comfort waiting in a deep bowl at the end of the day.
With rosy cheeks, and after a crawl into the back of the cabinet to dig out that well-loved and seasoned Dutch oven, nothing satisfies more than a bowl large enough to cradle in both hands, and spices penetrating enough to warm the core from the outside in.
Our recipes this month invite some comforting fall favorites, and some saucy varieties to satisfy a variety of tastes. A traditional Thai curry, rich in warm earthy cumin, coriander, cinnamon and cardamom spices, accommodates curious international tastes. The elevated remoulade takes the traditional fish fry to new heights.
The curry: This Thai sauce easily accommodates ingredient swaps. Prepare vegan simply by swapping the cod for firm tofu with the same cooking time, and adding any white bean. Adding some chopped cooking greens in the last few minutes of cooking incorporates some much needed minerals. Adding more broth and croutons turns this sauce into a creamy soup for a quick Tuesday lunch.
The fish fry: There is that moment of that first crunch - the contrast of the hot, rich, fatty loud bite of a perfectly fried batter around a mild delicate center, and the multi-sensory experience when it’s paired with a cool, tangy creamy sauce that goes beyond the obvious and palpable sensation of pleasure. This dish has a beautiful diverse history; a fusion of north and south cultures in 1800 England, deep spiritual roots, and in southern cultures when fish was within reach of otherwise scarce resources. It is widely documented that fried foods aren’t always the best choice. However, moderation is key. Making batter from gluten free flour, blended with club soda, creates the lightest and crispiest breading. Remoulade - a lighter French cousin of tartar sauce, alongside a crisp salad, is the perfect pairing for the kaleidoscope of feels October blows in.
Cod in Pumpkin Curry
Ingredients:
1 lb cod
2T olive oil
1 medium white onion, chopped
1 cup sliced mushrooms
2 cloves garlic, minced
1 T fresh ginger, minced
2 T fresh parsley
½ cup fresh cilantro
1 large sweet potato, peeled and cubed
1 cup butternut squash, cubed
1 T fresh or 1 tsp dry each mint and basil
1 tsp each salt and pepper
½ cup prepared curry sauce (red or yellow) at preferred spice level
1 T curry powder
1 cup chicken/veggie broth
Juice of 1 lemon plus 1 lemon for wedges
1-15 oz can pumpkin puree
1-15 oz can coconut milk
Red chili or jalapeno slices
½ c of prepared grains per person (rice, quinoa, polenta)
Directions:
Trim cod into bite size pieces. In large sauté pan or dutch oven, heat oil on medium high. Add onion, cook for 4 minutes, stirring. Stir in mushrooms, sauté 3 minutes. Add garlic and ginger, cook for 2 minutes. Add remaining ingredients (except fish and grains), reduce heat to medium, stir well, and cook for about 10 minutes to let flavors blend and potato to cook through. Add cod and cook 5 minutes. Serve over grains, top with fresh chili, cilantro, and a lovely squeeze of fresh lemon.
Crispiest Cod and Remoulade
Ingredients:
1 lb cod
1.5 cups rice or gluten free flour
1 T baking powder
½ tsp salt & pepper
8oz club soda/beer
1 egg
2 cups each olive oil/avocado oil OR 4 cups vegetable oil
1 tsp finishing salt
(For Remoulade mix above ingredients to combine)
2 cloves garlic, minced
1 cup mayonnaise
½ cup sour cream
½ cup olive oil
2 T finely chopped capers
2T minced fresh parsley
2T fresh lemon juice
¼ tsp salt and pepper
Directions:
Trim cod pieces to be 2-3 oz (about half your palm).Pat with a paper towel. In shallow dish, mix 1 cup flour, baking powder, salt and pepper. In separate bowl, mix 6 oz soda (or beer) with egg. Add to flour mixture whisking just until combined. Add more soda if needed, should be the consistency of pancake batter. In another dish, spread the remaining ½ cup flour. Using a thermometer, heat oil in a saucepan until it reaches 375 degrees. Dip each piece in plain flour, then the wet batter, add carefully to oil keeping temp at 350 degrees. Flip after 3 minutes, remove after 6 minutes to rack or paper towels. Sprinkle with finishing salt while hot.