{"id":9385,"date":"2019-09-22T18:54:50","date_gmt":"2019-09-22T18:54:50","guid":{"rendered":"https:\/\/healthyaging.net\/magazine\/?p=9385"},"modified":"2019-11-25T16:43:37","modified_gmt":"2019-11-25T16:43:37","slug":"fabulous-fall-fare","status":"publish","type":"post","link":"https:\/\/healthyaging.net\/magazine\/fall-2019\/fabulous-fall-fare\/","title":{"rendered":"Fabulous Fall Fare"},"content":{"rendered":"

Fall is here and time to start thinking about getting back into the kitchen, whipping up muffins on a crisp fall day, simmering a stew for cozy evenings with friends in front of the fire.<\/p>\n

There are several new cookbooks out that are perfect for fall menu planning. We love them and think you will too.<\/p>\n

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Ground Venison Kabobs with Tomato Jam from The Chef’s Field to Table Cookbook. Recipe from Chef Gordon Hamersley. Photo: Carl Tremblay\u00a0<\/em><\/p><\/div>\n

Game: The Chef’s Field to Table Cookbook<\/h3>\n

From the editors of Covey Rise<\/em>, a distinctive magazine devoted to the upland sporting lifestyle, comes this comprehensive volume of recipes, stories, techniques, and tips from acclaimed chefs from around the globe.<\/p>\n

Throughout the years, Covey Rise<\/em> has compiled a large inventory of recipes, photographs, and stories that have appeared in the magazine\u2019s pages. Working with exceptional chefs, photographers, and writers from all over the world, Covey Rise is ready to showcase these in a new and exciting way.<\/p>\n

With more than 130 game recipes suitable for the home chef, Game: The Chef\u2019s Field to Table Cookbook<\/a>\u00a0<\/em>(\u00a9 Game: The Chef\u2019s Field to Table Cookbook<\/em> by Covey Rise, Welcome Books, an imprint of Rizzoli New York 2018)\u00a0 is the perfect guide for harvest-to-table meals. From elk to rabbit, grouse to quail, and salmon to trout, the chefs featured in Covey Rise teach us how to prepare a myriad of small plates, big and small game, gamebirds and fowl, desserts, drinks, and more. Packed with remarkable stories and striking images, Game immerses us in the fields and kitchens of acclaimed chefs and celebrates the best of the sporting lifestyle.<\/p>\n

Here are two recipes from the cookbook that are perfect for fall,\u00a0Ground Venison Kabobs with Tomato Jam<\/a> and\u00a0Ragout of Quail<\/a>. The ragout is from\u00a0Chef Gordon Hamersley who said, “\u201cI love cooking quail for the restaurant. They are tasty and people love them. I will never forget the first time when hunting them, and 15 or so quail blasted out in front of me. I\u2019m getting better at focusing on one bird when that happens now, and I hopefully bring one down\u2026 But the panic never really leaves me.\u201d<\/p>\n

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Pesto & Mushroom-Stuffed Sweet Potatoes from <\/em>5-Ingredient Vegan. Photo by Hannah Kaminsky<\/em><\/p><\/div>\n

5-Ingredient Vegan<\/h3>\n

By Nava Atlas, author of Vegan Holiday Kitchen and Wild About Greens<\/em> published by Sterling Publishing, 5-Ingredient Vegan<\/em><\/a> is a new collection of 175 delicious 5-ingredient recipes is for vegans, vegetarians and the veg-curious.<\/p>\n

Most of these recipes can be whipped up in less than 20 minutes. The recipes call for fresh produce as well as good quality canned and frozen foods, whole grains and time-saving off-the-shelf prepared sauces. If you need help in planning menus, the author offers ideas on how to create a complete meals and gives tips on what dishes go well together.<\/p>\n

Several recipes we like are:<\/p>\n

Pesto & Mushroom-Stuffed Sweet Potatoes<\/h4>\n

With just three ingredients, this is one of those beautiful, blissfully easy vegan dinner ideas that practically makes itself. The combination of briny pesto, smooth sweet potato, and earthy mushrooms somehow amplifies these three already-delicious components. As for prepared vegan pesto sauces, there are more available than ever. Look for them in the pasta aisle or produce section of supermarkets and in natural foods stores. My favorite for this dish is artichoke pesto.<\/p>\n

Portobello & Coleslaw Wraps<\/h4>\n

Teriyaki-glazed portobello mushrooms and creamy coleslaw make a dynamic duo in these wraps. They\u2019re perfect for an at-home or portable lunch as well as a light dinner served with almost any kind of soup or a vegetable side dish. Like most other wrap recipes, this one doubles easily.<\/p>\n

Scallion Pancakes<\/h4>\n

Scallion pancakes are a classic appetizer on Chinese take-out menus and are usually safe for vegans. The only problem is that they\u2019re often as greasy as they are irresistible. Here is a homemade recipe that lets you be in control of the oil content. You can serve these scallion pancakes as part of an Asian-themed dinner, and they\u2019re fantastic with many kinds of soups, Asian-inspired or otherwise.<\/p>\n

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White Bean Minestrone. Photo: Philip Ficks. Fresh Flavors for the Slow Cooker<\/em><\/p><\/div>\n

Fresh Flavors from the Slow Cooker<\/h3>\n

By Nicki Sizemore, Fresh Flavors from the Slow Cooker<\/em><\/a>, published by Storey Publishing, is definitely perfect for fall cooking.<\/p>\n

For those of us who were cooking in the 70s, we called today’s trendy “slow cooker,” the crock-pot. Some people might remember them from college days or when they started their first jobs and had no time to cook.<\/p>\n

What became known as the crock-pot was created by Irving Naxon in 1940 as a cooking appliance to cook a Jewish inspired bean stew, called cholent. In 1970, The Rival Company bought Naxon’s patent and introduced “The Crock-Pot” in 1971.<\/p>\n

Today, we all know the appliance as simply “the slow cooker.”<\/p>\n

Although a long-time kitchen staple due to its ease of operation, the slow cooker has a reputation for turning out bland and watery dishes. But in Nicki Sizemore\u2019s Fresh Flavors for the Slow Cooker<\/em> this trusted kitchen appliance makes a garden-fresh comeback with simple- yet-inventive recipes complete with whole-food ingredients.<\/p>\n

Using her skills as a trained chef and recipe developer, Sizemore reinvigorates a favorite method of meal prep with healthy and fun ingredients that breathe life back into using the slow cooker. Fresh Flavors for the Slow Cooker<\/em> features 46 recipes for main dishes, along with 31 recipes for quick and vibrant sauces and side dishes to round out the meal. Complete with tips and do-ahead steps for recipes like Thai Curried Chicken and Rice Noodles, Braised Short Ribs with Gremolata, French Toast Casserole, and Vegetable and Quinoa Chili, you are sure to create foodie-approved dishes for any palate.<\/p>\n

Whether you are looking for an elegant meal for entertaining, a new dish for game day, or an overnight no-fuss breakfast, Fresh Flavors for the Slow Cooker<\/em> brings delicious and nourishing meals to your table with ease and reliability.<\/p>\n

Two recipes you might enjoy from her book are White Bean & Veggie Minestrone + Pesto and Overnight Pumpkin\u2013Brown Rice Pudding.<\/p>\n

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