Fall - - Page 4

by Emily

100 Ways to Cook Hazelnuts

Ah, the hazelnut, also known as the filbert or cob nut (please, don’t call it a cob nut, that’s weird). Some may think, “Oh, hazelnuts? You mean Nutella?” Yes, the Italian chocolate-hazelnut spread is undeniably delicious, but no, hazelnuts weren’t born in a jar. Here at Endless Simmer we are determined to open your minds (and mouths!) The noble hazelnut is a delightful component of many of our favorite fall recipes, both sweet and savory. From pasta to salad to pastry, to hazelnut pizza and hazelnut-crusted fried brie, hazelnuts can do it all!

Click on the photos for full recipes.

More: 100 Ways to Cook Everything from Blueberries to Bacon

by gansie

Snuggle Up: Endless Simmer’s Fall and Winter Recipe Guide

I know what you’re about to say. And yes, summer is truly over. But wipe away that tear. You’re in store for warming winter soups and crispy broccoli florets. Huddle ’round the radiator, with your laptop (or electronic device of choice) and check out our recipes to keep you satisfied until that first asparagus breaks through the ground.

For this first day of autumn, you’ll find below some highlights from our archives, plus the link to the entire collection, which we’ll be sure to update as we try out new far mar finds and desserts that don’t count because it’s sweater season.

Endless Simmer’s Fall and Winter Recipe Guide

Apples and Chickpeas with Apple Cider
Just how you (may?) like it: sweet and vegan.

Apple Chutney Tarts
“As good as McDonald’s apple pies,” says husband.

Brussels Sprouts and Cauliflower with Orzo and Arugula, Cream Cheese, Lemon Sauce
Surprise: Brussels can be awesome when boiled.

Carrot Fries
Serve with blueberry ketchup.

Curry Cauliflower and Coconut Milk Soup
Black beans with coconut milk? Yup.

Click through for more cold weather stand outs. And if you wanna take a look at all of Endless Simmer’s cooking experiments – try our Recipe Index.

in Recipe 0 comments

by ML

ES Must Do: Munich Oktoberfest

Remember when I swooned over the 24 oz beer I got at a concert?

Forget it.

Far, far away from Scranton, Pennsylvania is a place called Munich, Germany (München, in German). They hold Oktoberfest during the last two weeks of September. But you know this already.

I was in attendance at the Spaten (ochsenbraterei) tent. No, we didn’t tent hop, but that story is for another day. Now, they only serve one type of beer in each tent (that brewery’s beer, obviously), along with alcohol free beer, and the lemonade-beer mix (shandy) for people who are too drunk to drink more beer. Or, at least that’s why I had to have one. The beer was absolutely delicious. It TASTED like beer (not the American water we call beer) and went down very, very easily. It was also brewed stronger for Oktoberfest, so it was about 6% abv. Not terribly strong, but enough to knock you on your ass after a few liters.

A beer stein (pictured above) holds one liter of beer. For those of us not in metric mode, that’s nearly 34 ounces for 8,75 Euro, or about $12 plus tip. 7 million liters of beer were served (who knows if they were all consumed).What’s better than that? Food.

in Drinks / Food Travel 8 comments

by BS

100 Ways to Cook a Pumpkin

Pumpkin season is here! Now let’s be honest — for most of us, that means leftover pumpkin season is here, too — because how many times can you make boring old pumpkin pie? Never fear, Endless Simmer is here. Whether you’ve got half-a-can of pumpkin puree sitting around, a cupboard full of pumpkin pie filling, the stringy insides of a Jack-o-Lantern or just a few stray pumpkin seeds, we scoured the web for 100 creative recipes that will help you use up all that beautiful orange goodness.

Click on the photos for full recipes…

Previously on ES:

100 Ways to Cook a Banana
100 Ways to Cook a Tomato
100 Ways to Cook a Sweet Potato

in 100 Ways / Featured / Lists / Recipe / Veggie 50 comments

by Borracho

Gridiron Grub: French Onion Soup Sandwich

“Coming together is a beginning. Keeping together is progress. Working together is success.”

That is one of my favorite quotes about teamwork and the spirit of those words is part of why I love sports so much. We see time and time again that individual stars get paid the big bucks but often it is the team that works together best that has the most success. The same could be said for cooking. While quality ingredients are important, the simplest ingredients can really come together with just some time, effort, technique and a sense of fun.

With that in mind, it has been a rain-filled and cold week on the East Coast so I was in the mood for soup and a sandwich. Here’s the spin I put on a traditional combo for wifey and I to enjoy while cheering on PSU football Saturday night.

Open-faced French Onion Soup Sandwich

First you must recruit. So to assemble your team of ingredients, here is what I went with: 4tbsp clarified butter, 1 tbsp olive oil, 1 lb onions sliced lengthwise, 8 oz beef stock, cup of spiced apple wine (I had it on hand from a local winery but feel free to use any white wine you like), c grated apple wood smoked Gruyere,red onion ciabatta bread and parsley.

in Cheese / Drinks / Recipe / Red Meat / Sandwich 3 comments

by Borracho

Pay What You Want

Driving through rural Pennsylvania I came across a great roadside family farmstand. In addition to all of the late summer and fall produce, the warm summer weather has made the apple harvest in the state come a little bit earlier. Think crisp apples with intense sugars.

Especially surprising was the fact that payment at this stand was based on the honor system. There was even a sign saying if an item wasn’t marked, to pay what you wanted. In a world where organic often means more expensive, there is something beautiful about the simplicity.

in Rants & Raves 4 comments

by Borracho

Gridiron Grub: Peach Bourbon Wonton with Gorgonzola Mornay Sauce

If you saw the first post in our Gridiron Grub series, you know that I am a fan of the Philadelphia Eagles. If the fact that I am writing about football food once a week doesn’t turn you off, the fact that I am an Eagles fan might.

Philadelphia sports fans get a pretty bad rap and only some of it is deserved. We’ve been accused of throwing snowballs at Santa, cheering when opposing players get hurt, throwing batteries on the field and earlier this year, there was coverage of this disgusting incident. Particularly well known is Section 700 of the old Veteran’s Stadium. It was home to a group of especially rowdy and inebriated fans.

I have had a difficult time getting excited about this year’s team considering we traded one of the most respectable guys in the league and are now starting the infamous Ron Mexico. Because of this, I have been reminiscing about some of the great times I have had with friends at games through the years.

This week’s recipe I put together as a testament to the 700 Section and all the other fans out there like me. Fiery and sweet; fun and a little boozy.

in Cheese / Recipe 0 comments

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