THE VILLAGE VOICE

"November's sky is chill and drear, November's leaf is red and sear." ~ Sir Walter Scott SIMPLE BLACK & WHITE SOUP 1-2 Tbsp. extra-virgin olive oil 1 large chopped Spanish onion 2 chopped celery ribs plus leaves 1 Tbsp. chopped crushed garlic 1 tsp. crushed thyme (1 Tbsp. fresh chopped) 1 tsp. crushed rosemary (1 Tbsp. fresh chopped) 1 tsp. ground cumin 1 (14.5 oz.) can drained and rinsed black beans 1 (14.5 oz.) can drained and rinsed cannellini beans 8 cups organic chicken or vegetable broth 1/2 cup white wine 1/2 tsp. dried sage coarse salt & freshly ground pepper to taste Heat olive oil in large stock pot. Cook onion, celery, garlic, and thyme, rosemary, and cumin together until celery and onion are soft. Add stock and wine and bring to boil. Add both black and white beans and sage. Season with salt & pepper. Reduce heat and simmer for 30 minutes. Adjust seasonings to taste. (6 servings BELOVED 'SIMPLE' TREE (Bloomfield Village) ...

"I would rather sit on a pumpkin, and have it all to myself, than be crowded on a velvet cushion." ~ Henry David Thoreau PUMPKIN HARVEST PUMPKIN CHILI ~ A delightful autumn twist on traditional chili, rich in flavor and ... the simmering smell ... simply d ivine ! (a repost seasonal favorite in case you missed it) _______________ 2-3 lbs. lean ground beef 2 large chopped onions 1 chopped red pepper 1 chopped green, yellow, or orange pepper 2 (28 oz.) cans diced tomatoes with juice 2 cans rinsed black beans 1 large can pumpkin puree 1 can sliced black olives 1 bottle (12 oz.) Pumpkin Ale (e.g. America's Original Pumpkin Ale - Buffalo Bill's Brewery or Harvest Moon Pumpkin Ale) 2 heaping Tbsp. chili powder (or more to taste) 2 Tbsp. ground cinnamon 1 tsp. ground nutmeg 2 pinches of brown sugar coarse salt & freshly ground pepper to taste sour cream chopped green onions Cook beef in large stockpot until well browned. Drain excess fat. Add onions and peppers and co...

"Softly the evening came. The sun from the western horizon Like a magician extended his golden want o'er the landscape; Trinkling vapors arose; and sky and water and forest Seemed all on fire at the touch, and melted and mingled together." ~ Henry Wadsworth Longfellow AUTUMN HARVEST SOUP ~ adapted from Fine Cooking 2 Tbsp extra-virgin olive oil 1 large diced yellow or red onion 3 diced carrots 2 minced cloves garlic 2 chopped yellow/orange peppers 2 cups peeled and cubed butternut squash pinch cayenne pepper or more to taste coarse salt and freshly cracked pepper to taste 1 quart organic chicken broth 1 lb. chopped fresh tomatoes (or 14.5 oz. can diced) 1 Tbsp. fresh chopped thyme 2 cups chopped kale 1 cup well-rinsed chickpeas Heat oil in large soup pot over medium heat. Add onions, carrots, and peppers and cook, stirring occasionally, until they begin to soften, about 6 minutes. Add garlic and cook for 1 minute more. Add squash, cayenne, salt & pepper. Ad...

“If I can put one touch of rosy sunset into the life of any man or woman, I shall feel that I have worked with God.” ~ G. K. Chesterton WINE SUNSET (Hubbard Lake, MI ) HARVEST GAZPACHO (with or without crab) ~ Serve chilled for lunch or supper on the remains of a warm summer day 6 plump peeled and seeded ripe tomatoes minced clove of garlic 2 peeled and seeded cucumbers 1 chopped red onion 1 chopped sweet onion 1 coarsely chopped red pepper 1 coarsely chopped yellow or orange pepper 2 cups tomato juice 1/3 cup extra-virgin olive oil juice of 1 fresh lemon coarse salt & freshly ground black pepper to taste dashes of Tabasco to taste 1/2 cup chopped fresh dill sliced black olives to taste 1/2 lb. good lump crab chopped fresh parsley for garnish Into a large glass bowl rubbed with cut garlic, place chopped tomatoes, cucumbers, onions and peppers. Combine tomato juice, olive oil, lemon juice and Tabasco. Pour over chopped garden vegetables. Add dill, olives, and crab...

"For ....we can make liquor to sweeten our lips Of pumpkins and parsnips and walnut-tree chips." ~ Henry David Thoreau, 'Walden' (1854) Autumn Texture Overlay (original photo at Franklin Cider Mill, Franklin MI) PUMPKIN CHILI ~ A delightful autumn twist on traditional chili, rich in flavor and ... the simmering smell ... simply d ivine! (a repost seasonal favorite in case you missed it) _______________ 2-3 lbs. lean ground beef 2 large chopped onions 1 chopped red pepper 1 chopped green, yellow, or orange pepper 2 (28 oz.) cans diced tomatoes with juice 2 cans rinsed black beans 1 large can pumpkin puree 1 can sliced black olives 1 bottle (12 oz.) Pumpkin Ale (e.g. America's Original Pumpkin Ale - Buffalo Bill's Brewery or Harvest Moon Pumpkin Ale) 2 heaping Tbsp. chili powder (or more to taste) 2 Tbsp. ground cinnamon 1 tsp. ground nutmeg 2 pinches of brown sugar coarse salt & freshly ground pepper to taste sour cream chopped green...

"Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns." ~ George Eliot AUTUMN VEGETABLE SOUP ~ Delicious, healthy, heartwarming soup, loaded with gorgeous autumn veggies. Slightly adapted from Ellie Krieger at Fine Cooking _____________________________ 2 Tbsp. extra-virgin olive oil 3 medium diced carrots 1 medium diced large yellow onion 2 minced garlic cloves 2 cups (1/2 in. cubed) peeled butternut squash 1 tsp. Lawry's seasoned pepper coarse salt and freshly ground pepper to taste pinch cayenne pepper or more to taste 1 quart organic chicken stock/broth 1 14.5 oz. can diced tomatoes 1 tsp. chopped fresh thyme or more to taste 2 cups coarsely chopped kale 1 cup chickpeas Heat oil in large stockpot over medium-high heat. Add carrots and onion and cook, stirring occasionally, until they begin to soften, about 6 minutes. Add garlic and cook for 1 minute more. Add squash, seasoned pepper, salt ...

"Take rest; a field that has rested gives a bountiful crop." ~ Ovid WICKWOOD INN Saugatuck , Michigan (CLICK ON PHOTOS TO ENLARGE) _________________________ Owned by Julee Rosso co-author of the Silver Palate Cookbook and her husband Bill Miller, the Wickwood Inn in quaint Saugatuck is a historic treat in many ways. November garden Please sign the guest book! Living Room (dressed for the holidays) Welcoming brownies, cookies, hot tea, coffee & cold beverages ______________ BROWNIES ~ Traditional brownies from the Silver Palate Cookbook _____________ 1/2 lb. (2 sticks) 4 (oz.) unsweetened chocolate 4 eggs 2 cups granulated sugar 1/2 cup unbleached all-purpose flour 1 tsp. vanilla extract 1/2 cup coarsely chopped shelled walnuts Preheat oven to 350-degrees. Grease and flour 9 x 12-inch baking pan. Melt butter and chocolate in top part of a double boiler over boiling water. When melted, set aside to cool to room temperature. Meanwhile, beat eggs and sugar until thic...

"Every leaf speaks bliss to me, fluttering from the autumn tree." ~ Emily Bronte November mum (flower of the month) _____________________ SIMPLE FALL MINESTRONE ~ Fresh autumn veggies and herbs make for a cozy soup _____________ 3 Tbsp. extra-virgin olive oil 2 chopped onions (1 red, 1 sweet) 4 minced garlic cloves 1 small chopped head bok choy , napa , or savoy cabbage 3 quarts organic chicken or vegetable broth 1 cup white vermouth (optional) 1 diced red pepper 1 diced yellow pepper 4 cups cubed sweet potato or butternut squash 2 cups diagonally sliced green beans 2 Tbsp. chopped fresh thyme (2 tsp. dried) 2 tsp. dried oregano coarse salt & freshly ground pepper to taste 2 (16 oz.) cans rinsed and drained cannellini beans 4 cups chopped kale or spinach grated fresh Parmesan cheese Heat oil in large stockpot. Add onion and saute until wilted. Add garlic and chopped cabbage and saute until tender. Add broth, wine, peppers, potatoes (squash), and green beans. Bring to a...

"The Indian Summer of life should be a little sunny and a little sad, like the season, and infinite in wealth and depth of tone, but never hustled." ~ Henry Adams ' MISTY WATERCOLOR MEMORIES' _____________________ BUTTERNUT SQUASH SOUP ~ Rich in antioxidants , a delicious soup that looks and tastes like autumn (adapted from Nov 2006 Food & Wine ) _____________ 8 cups organic chicken broth 1 butternut squash (quartered, seeded, peeled & cut into 2-inch squares) 2 Tbsp. extra-virgin olive oil 2 minced garlic cloves 2 sliced (well-cleaned) chopped leeks 1-2 diced celery ribs 2 Tbsp. chopped fresh thyme (2 tsp. dried) 1 finely diced carrots 1 finely diced red pepper 1 finely diced orange pepper 1 cup corn kernels 1 can rinsed cannellini (white kidney), garbanzo (chick) peas, or pinto beans 2 cups chopped spinach, collard, or kale coarse salt & freshly ground black pepper crisp thick crumbed bacon (optional) garnish In large stockpot, heat olive oil. Add gar...