I love Fall. It's my favorite time of the year. The reds, yellows, oranges, pinks, and purples of the changing leaves surround life with splashes of color, while the sun still shines warm air with a hint of the impending cold. I know, technically it's still summer. But this past week's drop in temperature got me thinking about all of the appetizing fall produce that will soon be available.
This is also a fun time to be working at a restaurant that changes their menu according to seasonally available products because it means the chef will be making changes to the menu preps. Light preps filled with summer's bounty of vegetables and fruits will slowly fade to heavier preps soaking in sauces of braised meats and a side of some form of comfort food.
With fall right around the corner, I thought I'd jump in a couple of weeks ahead of schedule and talk about what changes to expect to see on the menus.
1. Braised Meats
Braised beef. Braised pork. Braise what you will, but don't forget to keep the sauce. The sauce itself is arguably the best part of braising meat. Most chefs keep these delectable juices reduce them down to plate licking sauce that adds the perfect final touch.
2. Root Vegetable
Parsnips. Potatoes. Sweet potatoes. Rutabagas. Carrots. Turnips. Roast them, puree them, bake them, do what ever you have to in order to eat them. You'll find them incorporated into many fall preps and pair well with both fish or any meat as the main course.
3. Apples
Oh the variety of apples, and the things you can do with them. Apple pie is great. But there's nothing like trying out other pairings. I've seen them used in preps sauteed, julienned and served cold with warm preps, or diced and cooked in stuffings. Chefs use this ingredient in so many creative ways it's hard to choose a favorite.
4. Squash
The term "winter squash" is deceptive. Acorn squash, butternut squash, spaghetti squash, and pumpkin are just a few to be named, and actually are in peak season from the end of summer, during fall, and into winter. Commonly chefs use these to make soups. In addition, they can be found on the plate roasted, steamed, or pureed.
5. Broccoli and Cauliflower
Sure we can find these year round. But in the fall they are in season which usually drops their price. Often times chefs will offer these as additional sides either baked in the cheesy goodness of a gratin, steamed and smothered in cheese, fried, or simply steamed with some garlic and lemon.
Of course these are just a few of the changes chefs make to their menu. Other offerings can also include chilis, and other soups and stews. Also, if the restaurant offers fresh seafood, fall seasons produce things like pumpkin swordfish and fresh king crab, while ending the availability of halibut and wild caught salmon. So enjoy the bounties of summer produce while they're still available. But don't hesitate to embrace the beauties of fall cooking.
