THE VILLAGE VOICE

"October is Nature's funeral month. Nature glories in death more than in life. The month of departure is more beautiful than the month of coming—October than May. Every green thing loves to die in bright colors."  ~Henry Ward Beecher (1813–1887) ( October Glory ~ Hubbard Lake, MI) PARMESAN GARLIC SPINACH SPAGHETTI SQUASH ~  Slightly adapted from Peas And Crayons  1  Medium spaghetti squash 2  1/2  Tbsp. minced garlic 1  Tbsp. organic olive oil (or avocado oil) 5 - 8  oz.  chopped fresh spinach 1/2  cup cream or sour cream 1  Tbsp. cream cheese 1/2  cup freshly grated parmesan cheese, plus more for topping coarse salt & freshly ground pepper to taste grated or sliced mozzarella for topping to taste (although have never done this using only Parmesan) Pre-heat oven to 400º. Slice squash in half lengthwise and scoop our seeds. (For easy cutting, pierce squash ...

March, when days are getting long, Let thy growing hours be strong To set right some wintry wrong. ~ Caroline May, 1887 THAWING LAKE  (Hubbard Lake, MI) HONEY GARLIC BUTTER SALMON in FOIL So easy and delicious from Cafe Delights  https://cafedelites.com 2  1/2  lb. salmon 1/4  cup butter 1/3  cup honey  4  large cloves crushed garlic 2  Tbsp. fresh lemon juice (juice of 1/2 lemon) sea salt to taste cracked pepper to taste 2  Tbsp. fresh chopped parsley lemon slices for garnish Position rack in middle of oven. Preheat oven to 375º. Line a baking tray/sheet to create a packet (or 2 long pieces of foil  overlapping each over other lengthwise to create your salmon packet, depending on the width of your fillet). In small saucepan, melt butter over low -medium heat. Add honey, garlic, and lemon. Whisk nail honey has melted through the butter and the mixture is we...

"The sweet calm sunshine of October, now     Warms the low spot; upon its grassy mold The purple oak-leaf falls; the birchen bough     drops its bright spoil like arrow-heads of gold." ~ William Cullen Bryant ROASTED TOMATO SOUP ~  awesome Autumn fare, perfect while tomatoes are still in abundance (slightly adapted from  Smitten Kitchen ) Soup 3 lbs. plum tomatoes, halved lengthwise 2 Tbsp. extra-virgin olive oil 2-4 ' unpeeled ' large cloves garlic 1 tsp. finely  chopped  fresh thyme leaves or 1/4 tsp dried 1/4 tsp. (or more to taste) dried crushed red pepper 4 cups organic chicken or vegetable stock Topping 4 slices rye bread (toasted until hard and lightly buttered on one side) 1 Tbsp. grated raw red onion 1 cup (or more) coarsely grated white cheddar Soup : Preheat oven to 400º. Wrap garlic cloves in tight foil packet. Place tomatoes, cut side up, on large baking sheet. Spr...

"I trust in Nature for the stable laws of beauty and utility. Spring shall plant and Autumn garner to the ends of time." ~ Robert Browning Annabelle Abstract 'Fading Memories' "We do not remember days; we remember moments." ~ Cesare Pavese , The Burning Brand Remember September ROASTED TOMATO GARLIC SOUP ~ awesome Autumn fare, perfect while tomatoes are still in abundance (slightly adapted from Smitten Kitchen ) Soup 3 lbs. plum tomatoes, halved lengthwise 2 Tbsp. extra-virgin olive oil 2-4 ' upeeled ' large cloves garlic 1 tsp. finely choppped fresh thyme leaves or 1/4 tsp dried 1/4 tsp. (or more to taste) dried crushed red pepper 4 cups organic chicken or vegetable stock Topping 4 slices rye bread (toasted until hard and lightly buttered on one side) 1 Tbsp. grated raw red onion 1 cup (or more) coarsely grated white cheddar Soup : Preheat oven to 400º. Wrap garlic cloves in tight foil packet. Place tomatoes, cut side up, on large bakin...

"Daffodils, That come before the swallow dares, and take The winds of March with beauty." ~ William Shakespeare Daffodil Garlic & Daffodils __________ FORTY-CLOVE GARLIC CHICKEN ~ a surprisingly mild, perfect 'end of winter' meal adapted from The Garlic Lovers' Cookbook created in Gilroy , The Garlic Capital of the World ... " ... the only town in America where you can marinate a steak just by hanging it out on the clothesline." (Will Rogers) _______ 1 plump chicken (a capon would be lovely) rinsed & patted dry 40 cloves of garlic 1/4 cup extra-virgin olive oil 4 stalks of celery and leaves 1 bunch of minced parsley 1 Tbsp. thyme 1 Tbsp. rosemary 1 lemon 2 bay leaves 1/2 cup dry white wine 1/4 cup vermouth coarse salt & freshly cracked pepper Sprinkle cavity of bird with lemon juice and half of herbs, salt & pepper. Stuff with celery, bay leaves and sliced lemon rind. Massage bird with 2 Tbsp. olive oil an...

~ Left Foot Charley Winery ( http://www.leftfootcharley.com/ ) ____________________ BLACK BEAN MUSSELS ~ This delicious recipe is compliments of AMICAL , the delightful Mediterranean bistro-style restaurant in downtown Traverse City. ( http://www.amical.com/about_us.php .) * 1 dozen New Zealand cleaned Mussels 1 Tbsp. olive oil 1 Tbsp. garlic confit * 1 Tbsp. Black Bean-Garlic Sauce ** 1/2 cup white wine 1 Tbsp. Diced shallot/scallion mix 1/2 diced fresh Roma tomatoes 1 Tbsp. thinly sliced basil 1 Tbsp. unsalted butter 1/4 tsp. Kosher salt & freshly ground cracked pepper Prep ingredients and heat a large wok over a high flame. Add oil and swirl to coat pan. Add shallot/scallion mix and saute. Add wine & mussels. Steam until they have opened slightly. Add more wine if needed (chicken stock works, too). Add black bean garlic sauce & garlic confit . Cook until liquid has been reduced by half. Stir in tomatoes & butter. Correct seasoning and serve immediately. (Wine sug...

"Poultry is for the cook what canvas is for the painter." ~ Brillat - Savarin ( http://en.wikipedia.org/wiki/Jean_Anthelme_Brillat-Savarin ) _____________________ FORTY-CLOVE GARLIC CHICKEN ~ a surprisingly mild, perfect 'end of winter' meal adapted from The Garlic Lovers' Cookbook created in Gilroy , The Garlic Capital of the World -- " ... the only town in America where you can marinate a steak just by hanging it out on the clothesline." (Will Rogers) === 1 plump chicken (a capon would be lovely) rinsed & patted dry 40 cloves of garlic 1/4 cup extra-virgin olive oil 4 stalks of celery and leaves 1 bunch of minced parsley 1 Tbsp. thyme 1 Tbsp. rosemary 1 lemon 2 bay leaves 1/2 cup dry white wine 1/4 cup vermouth coarse salt & freshly cracked pepper Sprinkle cavity of bird with lemon juice and half of herbs, salt & pepper. Stuff with celery, bay leaves and sliced lemon rind. Massage bird with 2 Tbsp. olive oil and remaining herbs, salt ...

~ FINAL THOUGHT FOR THE FEAST ~ TOASTED PECAN WILD RICE SALAD ~ a compliment for any feast * 6 cups cooked and cooled wild rice (cook 1/2 of liquid in orange juice) 2 heaping cups toasted whole pecans 1 cup dried cranberries 1 bunch chopped green onions 1 cup chopped sweet mini-peppers (red, orange, and yellow) 2 tsp. cracked pepper shakes of course salt DRESSING: 1/2 cup extra-virgin olive oil 2 Tbsp. balsamic vinegar 4 Tbsp. maple syrup Combine all ingredients (except pecans) in large bowl. Pour dressing over and adjust seasonings. Top with toasted pecans. Chill until ready to use. Bring to room temperature before serving. (8 - 12 servings depending how how much guests enjoy the recipe.) !!!!!! ROASTED GARLIC MASHED POTATOES SMITTEN WITH BROWN BUTTER ~ These are GOOD! "Never eat more than you can lift." ~ Miss Piggy 5 pounds Yukon Gold potatoes 5 whole bulbs roasted garlic (rule of thumb ~ 1 bulb garlic/1 lb. potato) 1/4 cup olive oil coarse salt and cracked pepper 12...

BREAKING TRADITION ~ time for simplicity PUMPKIN SOUP with CHILI CRAN -APPLE RELISH ~ delicious recipe courtesy of Rachael Ray 1 Tbsp. extra-virgin olive oil 2 Tbsp. butter 1 fresh bay leaf 2 ribs finely chopped celery with greens 1 medium finely chopped yellow onion salt and pepper 3 Tbsp. flour 2 tsp. thyme 2 tsp. hot sauce taste 6 cups chicken stock 1 (28-ounce) can cooked pumpkin puree 2 cups heavy cream 1/2 tsp. freshly grated nutmeg Relish: 1 crisp apple 1/4 finely chopped red onion 2 Tbsp. lemon juice 1/2 cup dried chopped cranberries 1 tsp. chili powder 2 tsp. honey 1/2 tsp. ground cinnamon In medium soup pot heat oil and butter over medium heat. Add bay leaf, celery and onion. Season veggies with salt and pepper. Cook 6-7 minutes until tender. Add flour, thyme and hot sauce. Cook for a minute. Whisk in chicken stock and bring to bubble. Whisk in pumpkin. Simmer soup 10 minutes to thicken then add cream and nutmeg. Reduce heat to low and keep warm until ready to serv...