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parsnip apple soup by allosimone

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parsnip & apple soup

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green cabbage, quartered then steam-charred ‘til

green cabbage, quartered then steam-charred ‘til tender, served on a delicately fragrant & soft pillow of homemade hummus — topped with olive oil, fresh herbs (+ dried sicilian oregano), lemon, some sesame seeds, and evoo-toasted hazelnuts 🍋 the secret to the hummus’ ultra-smooth texture is threefold: overcook the legumes a bit, don’t put any oil into the hummus itself (just on top) and, for maximum fluff, whizz in some ice cubes instead of ice cold water 🧊 you could also go through the trouble of peeling off & removing all of the chickpea skins, but one often only has so much time and/or energy to devote to hummus-making, especially as mealtime approaches…

easy peasy. simple, cosy. a cauliflower and potato

easy peasy. simple, cosy. a cauliflower and potato soup that’ll stick to your ribs and see you through the nippiest of nights. first, cut out a couple of neither-thick-nor-thin slices straight out of the middle of your cauliflower. set aside. then, break up the leftover cauliflower into rough florets. add to a pot with sizzling butter, on medium high heat, along with an equal amount of halved or quartered potatoes, a roughly sliced shallot, and a few cloves of crushed + peeled garlic. season with (herb) salt (if you’ve got it). let everything turn golden, stirring occasionally, before deglazing with enough vegetable broth to cover your ingredients. leave to simmer on medium-low heat until the potatoes are cooked through. when done, add an optional splash of milk & blitz smooth. in the meantime, cook the cauliflower slices, separated into smaller wedges, in olive oil on medium-high heat until properly browned on both sides. toss in some fresh thyme / parsley / rosemary leaves and a few slivered almonds as they cook. then remove, and quickly sauté some greens in the same pan. to serve, top the soup with the sliced cauliflower, herbs, almonds & greens, and finish with a little drizzle of olive oil, a sprinkle of flaky sea salt and a quick crack of the pepper mill. enjoy the day it’s made — then enjoy again as even-better-the-next-day leftovers 😌💛

slow-basted apples, glazed in a warmly-spiced cara

slow-basted apples, glazed in a warmly-spiced caramel 💛 baked into a crisp galette, then served piping hot — before being swiftly topped with cool vanilla ice cream. absolute joy.

a colourful cauliflower citrus salad 🍊 perfect

a colourful cauliflower citrus salad 🍊 perfect for popping a little sunshine onto your december plate! been making variations on this for years and it never lets me down — if you feel like making this yourself, feel free to head over to the site for the recipe 🫶☀️

caramelized onion + roast butternut squash risotto

caramelized onion + roast butternut squash risotto, cooked in a sage & saffron broth 🍃🧈🧅⁣⁣⁣⁣⁣
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to make this, start by caramelizing 6 onions (one per serving): peel, halve, then thinly slice the onions before letting them sweat on low heat in a little bit of fat, stirring and adding a small splash of water from the kettle occasionally, until softened, sweetened and browned — about 45 mins to 1 hour, minimum⁣⁣⁣⁣⁣
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in the meantime, roast a butternut squash: peel, halve, de-seed and cube the squash. place the cubes on a baking sheet, drizzle on a bit of oil & salt, toss, and then bake at 190°C/375°F until tender and a bit caramelized, ~30-45mins⁣⁣⁣⁣⁣
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while the squash is roasting and the onions are caramelizing, make a vegetable stock: gently sizzle some some roughly chopped onion, carrot, celery, leek, bay, thyme, rosemary, black peppercorns, and sage in olive oil for a few fragrant minutes, cover with fresh water and season generously with salt. bring to a boil before leaving to simmer for 25-45 minutes. taste for seasoning, then pop in some crushed saffron threads, taste again, and once satisfied keep the stock warm on a low heat⁣⁣⁣
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start making the risotto by adding a finely diced shallot and a bit more fat to the caramelizing onion. bring the heat up slightly to medium-low. add butter, a bit more salt, and then the rice. toast the grains in the oil then deglaze with white wine. keep stirring and cooking, adding a ladleful of the strained stock at a time. towards the end, mash half of the roast butternut squash and add that to the risotto along with some broth⁣⁣
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finish the risotto: as you add in the last ladleful of stock, turn off the heat and add a large pat of butter to the pan. whip the butter through the risotto, add some parmesan, and gently stir in the remaining squash cubes⁣
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serve by ladling onto deep plates, giving each plate a shake to help spread out the soupy rice, then top liberally with parmesan, black pepper, and a little bit of evoo 💛⁣⁣⁣⁣⁣
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(just fyi, I used about 375g of arborio rice and around 1.5L of stock here, but you don’t have to be too concerned about exact measurements)

frisée, radicchio and some other greens, served w

frisée, radicchio and some other greens, served with pear, parm + hazelnuts, plus a mustard-cider vinaigrette 🫶😌 there’s just something about tossing together bitter leaves, autumn fruit, and toasted nuts, dressing them up in a sharp & tangy vinaigrette, and topping it all with salty, crumbly cheese that makes the whole experience feel wonderfully elegant and unfussy all at the same time — yet another simple fall salad that manages to be quite special despite very little effort required (see the apple, radish, and fennel number I posted earlier)⁣
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p.s. volume up for satisfying salad sounds

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