From Eveningsnews.com
Feast on the Flavors of the Season
By
Oct 21, 2007, 12:48
(ARA) – Sure spring and summer get the credit for being the seasons of bountiful fresh produce. But don’t discount the plentiful harvest of pleasurable, fresh fare that accompanies autumn and the holiday season.
“Whether you’re a salad aficionado or simply trying to get your family to eat wholesome, fresh foods, the season’s wonderful flavors blend beautifully for comforting salads,” says celebrity chef Curtis Stone, star of The Learning Channel’s hit show “Take Home Chef.”
“The flavors of the season are crisp, naturally rich and comforting. They are a perfect lead-in to the celebratory atmosphere of the holiday season.”
Fresh, seasonal fare can be incorporated into virtually every course of your entertaining and everyday meals. Chef Stone offers the following suggestions for ingredients and dishes that make the most of autumn’s harvest:
* Pumpkin is a versatile squash and can be a star ingredient in dishes from the main course to, of course, dessert. Its high water content means pumpkin must be cooked well.
It’s worth the time, though, because the results are an intense flavor that is low in fat, salt and cholesterol, and high in fiber, iron, and vitamins A and C.
* Pears are also at their peak. This time of year you’ll find pears have a buttery smooth texture and a sweet aroma that is much harder to come by year round.
The choices are many, but the Bosc variety remains a favorite as one of the most versatile with a sweet flavor and firm flesh that holds up to cooking.
* When it comes to meats, many associate autumn with game. However, any hearty roast or lean cut of pork or beef can be a great centerpiece for a celebratory meal.
If you’re adventurous, duck is popular choice. If you are more traditional, try serving your family’s favorite meats with fresh fall root vegetables and fruits.
“Don’t forget salads as the weather grows cool,” Stone says. Capture the flavors of the season in an appealing salad by incorporating seasonal fruits and vegetables, like pear, pumpkin and even parsnip.
Include some seasonally appropriate protein, such as pork or duck, and you can turn a simple side salad into a surprising entrée.
And because a salad is the very essence of freshness, Stone recommends using a dressing that is equally fresh.
“As long as you choose carefully, you don’t have to blend your own dressing to get the taste of homemade,” Stone says. “Look for prepared dressings that are crafted from the freshest and highest quality ingredients.
My favorite is Marie’s – no preservatives and it’s kept cold in the refrigerated section of the produce aisle to lock in the fresh taste that will enhance the flavors of any salad.”
For more seasonal cooking tips and recipes from Curtis, log on to www.maries.com and win a chance to take home Curtis to cook for you and up to five friends.
Recipe:
Curtis’ Fall Pork and Pear Salad
Prep time: 30 minutes
Yield: 4 servings
Ingredients:
1 pork tenderloin, about 1 pound
Salt and freshly ground pepper
1 tablespoon olive oil
1 (6-ounce) bag baby spinach or salad mix
2 pears, ripe, cut in half, cored and sliced
1/3 cup walnut halves, toasted
1/4 cup dried cherries
1/2 cup Marie’s Super Blue Cheese Dressing
Directions:
Preheat oven to 425 F.
Season pork with salt and pepper.
Heat oil in large ovenproof skillet over high heat.
Pan-sear pork until golden brown on all sides.
Place pan in oven and finish roasting until thermometer registers 155 F.
Remove from oven, tent with foil and let rest for five minutes.
Cut pork into thin slices.
Divide spinach between four plates.
Top each plate with pear and pork slices;
garnish with walnuts and cherries.
Spoon Marie’s Super Blue Cheese Dressing over salads.
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