Fall confirmed, November brings a new batch of products to enjoy.
The bright colors of pumpkins, the “medicinal” potential of mushrooms, the regressive side of apple-based desserts… There’s something comforting about the reign of November. And this, even if it marks the return of some vegetables avoided in childhood, such as cabbage, broccoli, spinach or even endive. Seasonal products that we now look forward to making, reinventing them with simple and delicious recipes.
Cabbage time
White, Chinese, Brussels sprouts, cauliflower, cabbage, Romanesco cabbage… The month of November marks the big comeback of the brassica family. Red cabbage is eaten with sea bass, cooked in a skillet, alongside Granny Smith apples and smoked brisket. Cabbage, on the other hand, is enjoyed steamed, perfect for bacon and cheese-stuffed pork. A lighter, traditional kale salad recipe is ideal for a healthy and quick appetizer, while Romanesco kale slides into minestrone, mixing carrots, brown rice, and peas.
Another November food, endive, known for its bitter taste, is delicious cooked, slid into a traditional “bacon slaw,” or even in a stir-fry with bacon and potatoes. For a light, on-the-go meal, enjoy it raw in a Caesar salad. Finally, spinach slides into a blue cheese and pine nut quiche.
Meat and cheese
As for the meats, this November we’re doing a duck breast topped with a walnut crust, flanked by a parsley ham mushroom casserole or even a stuffed Bayonne ham and mushroom. Enough to respect seasonal products. Chicken can be enjoyed Norman-style for comfort food or in peanut sauce for a meal with Asian accents.
As for cheeses, we focus on “Saint-Nectaire, Reblochon, Comté, Bleu de Termignon and Brie de Meaux,” cheesemaker Marie-Anne Cantin told us in a previous article about fall cheeses. Enjoy at the end of the meal, or enjoy behind the stove. Like Roquefort, slipped into an onion tartlet or walnut scone for an original fall aperitif-dinner. And really comfort yourself with a mountain meal? Reblochon puff pastry garnished with bacon and onion.
Fruit side
An ideal playground for pastry chefs, apples and pears continue to shine this November in a soft tart, cinnamon crumble or granny style cake. Enough to enjoy a regressive moment with a cup of steaming tea and a blanket. An unmistakable duo, nuts and chocolate come together in a soft cake or decorate a cookie for a snack. Finally, the quince is eaten tatin-style, warm with lightly whipped cream.
Source: Le Figaro
