The days have been getting shorter, and the evenings see a chill return to the air as fall is upon us. Back to school signals the end of summer, and beginning of fall, and also a shift in how we eat and look at food. It is the time for harvesting the end of summers’ bounty, and the beginning of change in the fields and orchards. We welcome this transformation, and embrace the things to come, especially in our diet and the way we cook.
Our relationship with food is tied to our history, and many cultures and civilizations have taken the opportunity to celebrate this. There are festivals both cultural and religious, tied to the changing of the seasons and associated foods. In North America, we celebrate Thanksgiving originating from a mix of European and Native traditions. A time to gather with family and friends, be thankful for all we receive and to enjoy the fruits of our labour.
Certain words and foods come to mind, when the equinox is upon us. Fall is a time for warming comfort foods, as our body adjusts to the drop in temperature. I think of caramel apple cake, pumpkin pie, beef stews, roasted root veggies, chicken soup, macaroni and cheese, shepherds pie, and all of the foods that have been put on the back burner during the warm summer months. Summer fruit and vegetable crops are coming to a close, but there is excitement in the air for apples, pears, carrots, potatoes, cauliflower, squash, brussels sprouts, and other great produce that grace our tables in the Fall months.
Fall is a time for warming comfort foods, as our body adjusts to the drop in temperature.”
In cooking, what grows together goes together, so when we think of Fall food there are strong connections to how and where our food is grown. Our relationship to the earth is key in how we cook, and what recipes we choose to make. Chef Joshna Maharaj has developed some recipes using the culinary parchment paper line from PaperChef, and in our chats with her we talked about the role of vegetables and the Fall season. Joshna spoke about Fall as “The time of year when the land offers up its bounty of gifts”, and went on to tell us that "there's no reason why vegetables shouldn't take center stage on the plate". We should feel “through our connection to the ground, a strong sense of gratitude for the people growing our food, and the efforts put forth”.
Joshna has been busy developing some really creative recipes with PaperChef parchment cooking bags, rolls and baking cups. She's particularly keen on veggies “en papillote”, citing that they are steamed and roasted simultaneously while reducing cooking time and retaining nutrients and flavour. Be sure to check out her favourite Fall recipes including, Thyme and Parmesan Popcorn, Honeyed Carrots and Roasted Brussels Sprouts cooked "en papillote"; Masala Cauliflower oven cooked on baking sheets; and her Maple & Cranberry Bread Pudding in muffin cups.
Get out and enjoy the Fall season, and make the best of your time in the kitchen with PaperChef.
Is there any other way to treat an heirloom but with great respect? This sweet recipe for honeyed heirloom carrots will be sure to take center plate of any dinner. Culinary Parchment Cooking Bags remove the guess work of cooking time. Dignify your vegetables by never boiling them ever again!
When cooked correctly brussels sprouts are exceptional in taste, texture and nutritional value. The Culinary Parchment Cooking Bag en papillote technique is a fabulous way to cook them quickly, infuse them with spices or herbs of choice and retain their "meaty" firmness.
Try this beautiful South Asian recipe. Roasted and caramelized cauliflower, prepared with an aromatic blend of traditional Indian spices will provide another vegetable centerpiece for a harvest meal. Cooked on a baking sheet lined with Culinary Parchment Multipurpose Paper, this golden spiced beauty is a lively mouthwatering delight.