Casual get-togethers with friends featuring great food and good wine are a perfect way to welcome the fall season. Entertaining and relaxing at home is the perfect antidote to spending every weekend racing up north or standing over the barbecue dousing flames.
ROASTED CORN AND SWEET POTATO CHOWDER
You will need 3 ears of fresh corn to make 2 cups of corn kernels.
Using a sharp knife, slice kernels off the cob into a bowl, saving any juice.
Roasting the corn brings out the sweetness. (You can use frozen, defrosted corn if you prefer.)
Dice vegetables the same size for even cooking and an attractive look.
what you need
2 cups corn kernels
1 tablespoon olive oil
1 cup chopped onion
2 teaspoons chopped garlic
1/2 cup diced red pepper
1/2 cup diced green pepper
2 teaspoons minced jalapeno pepper or 1 teaspoon hot pepper sauce
1 large sweet potato, peeled and diced
1/2 teaspoon chili powder
1/2 teaspoon hot smoked paprika (optional)
5 cups chicken stock or water
1 bay leaf
Salt and freshly ground pepper
Coriander Cream:
1/2 cup sour cream
2 tablespoons milk
3 tablespoons chopped fresh coriander
what you do
Preheat oven to 450 F.
Place corn on a cookie sheet and roast in the oven for 10 minutes, stirring occasionally. When corn is browned, place in a bowl and reserve.
Heat oil in a large pot over medium-high heat.
Add onion and sauté until soft and slightly browned (about 5 minutes). Add garlic, red and green pepper, jalapeno, sweet potato and chili powder and sauté for 1 minute longer.
Add chicken stock and bring to boil. Reduce heat to medium-low and simmer for 10 minutes. Add corn and bay leaf and simmer another 12 to 15 minutes or until vegetables are tender.
Remove bay leaf and season with salt and pepper.
Whisk or puree together sour cream, milk and coriander and reserve.
Ladle soup into bowls and dollop with coriander cream. Serves 6
ROAST PORK TENDERLOIN
WITH FALL VEGETABLES
A quick company dish that looks as attractive as it tastes. Change the vegetables for ones you prefer, but make sure they are cut the same size for even cooking.
what you need
2 zucchini
2 Asian eggplants
4 shallots
4 plum tomatoes cut in quarters
3 tablespoons olive oil
2 325-gram (10-ounce) pork tenderloins
Salt and pepper to taste
1 tablespoon chopped fresh rosemary
1 cup white wine
1/2 cup apple juice
what you do
Cut zucchini and eggplant into 1-inch chunks. Peel shallots and cut in half through the root.
Preheat oven to 400 F. Season pork with salt, pepper and rosemary. Add 2 tablespoons oil in a large skillet on medium heat, brown pork fillet on all sides, about 5 minutes. Remove to baking dish large enough to hold pork and vegetables.
Add zucchini, eggplant and shallots to skillet, season with salt and pepper and sauté until slightly brown and crisp tender, about 5 minutes. Remove vegetables to baking dish. Add remaining oil and sauté tomatoes for 2 minutes or until lightly browned. Add tomatoes to baking dish.
Pour wine over pork and vegetables. Reserve skillet.
Bake uncovered for 25 minutes or until pork juices are no longer pink. Pour wine and pan juices back into skillet, add apple juice and bring to boil, scraping up any bits that are on the base of the pan. Boil for about 5 minutes or until slightly thickened.
Season with salt and pepper if needed.
Slice pork, pour over sauce and garnish with vegetables. Serves 4 to 6
PLUM CLAFOUTI
A clafouti is an oven-baked crepe that makes a great dessert any time, but especially when you don't want to spend time in the kitchen. I love it with juicy plums and also figs.
what you need
3 eggs
1/2 cup granulated sugar plus 2 tablespoons
1/4 cup all-purpose flour
Pinch salt
1 cup milk
1 teaspoon vanilla
2 tablespoons melted butter
375 grams (12 ounces) blue plums
2 tablespoons brandy
2 tablespoon icing sugar
what you do
Preheat oven to 425 F.
Beat together eggs and ½ cup sugar. Add flour, salt, milk and vanilla and 1 tablespoon butter. Process until smooth.
Allow mixture to sit for 30 minutes while marinating plums.
Halve plums and remove pits. If plums are large, cut in quarters. Toss with remaining 2 tablespoons sugar and pour over brandy. Marinate for 30 minutes.
Brush an 8 or 9-inch skillet or a quiche pan with remaining 1 tablespoon butter. Lay plums cut side down in dish pressing them close together. Whisk egg mixture and pour over plums.
Bake for about 15 minutes, lower heat to 375 F and bake for 15 to 20 minutes longer or until slightly puffed but still wiggly in centre.
Sprinkle with icing sugar just before serving. Serve warm. Serves 4 to 6.
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