THE VILLAGE VOICE

"No spring nor summer’s beauty hath such grace As I have seen in one Autumnal face ... " ~ John Donne, "Elegy IX: The Autumnal" 'Autumn Spendor' (Hubbard Lake, MI) GRILLED BOURBON PORK TENDERLOIN  with MUSTARD SAUCE ~ 'a keeper' recipe in  numerous  files but if haven't tried, a MUST. This adaptation is from  Culinary Counterpoint (Detroit Symphony Orchestra) Cookbook. 1/4 cup soy sauce 1/4 cup bourbon 2 Tbsp. brown sugar 2 lbs. well-trimmed pork tenderloin Chopped green onions Combine soy sauce, bourbon and brown sugar. Pour over pork and marinate several hours or overnight (long is good), turning occasionally. Remove meat from marinade and grill on medium, 10 minutes per side (or bake at 325-degrees for 1 hour or until done). Carve diagonally into thin slices and serve with  Mustard Sauce. Note: This is a lovely buffet entree equally good at room temperature with hot vegetables or col...

And the Autumn clutches the forests green In a hasty and eager clasp; But the leaves are true to the Summer they love, And they wither and fade in his grasp. ~ J.J. Britton (1832-1913), "Death' (Autumn Abstract) ITALIAN WHITE BEAN MUSHROOM SPINACH SOUP ~  perfect for a blustery autumn day I  cup chopped onions (red or white or some of each) 1  Tbsp. extra-virgin olive oil or more if needed 1  lb. mushrooms sliced (shitake, baby bella, white, wild ... or combo of several) 2  minced garlic cloves 1  Tbsp. chopped fresh rosemary 1  Tbsp. chopped fresh thyme freshly ground pepper to taste 1  16 oz. box/can organic chicken stock or organic vegetable broth juice of squeezed fresh lemon 1  16-oz. can rinsed and drained cannelloni beans 1  lb. fresh baby spinach crushed red pepper flakes Heat olive oil in stock pot. Add onions and sauté until tender. Add mushrooms and garlic...

"There is no season when such pleasant and sunny spots may be lighted on, and produce so pleasant an effect on the feelings, as now in October."  ~ Nathaniel Hawthorne (Autumn Abstract) CAPRESE STUFFED GARLIC BUTTER PORTOBELLOS  (Garlic buttered Portobello Mushrooms stuffed with fresh mozzarella cheese, tomato slices and fresh shredded basil then drizzled with rich balsamic glaze ... compliments of  Cafe Delites ) Garlic Butter: 2  Tbsp. butter 2 cloves crushed garlic 1  Tbsp. freshly chopped parsley Mushrooms: 5 large Portobello Mushrooms, stem removed, washed, and dried with paper towel 5  fresh thinly slices of mozzarella cheese 1  cup sliced grape/cherry tomatoes fresh shredded basil for garnish Balsamic Glaze: 1/4  cup balsamic vinegar 2  tsp. brown sugar (Combine sugar and vinegar in small saucepan over high heat. Bring to boil, reduce heat to low and simmer unt...

"By all these lovely tokens   September days are here,   With summer’s best of weather   And autumn’s best of cheer."     ~ Helen Hunt Jackson, September, 1830-1885 Autumnal Equinox (Hubbard Lake, MI)

"A simple enough pleasure, surely, to have breakfast alone with one's husband, but how seldom married people in the midst of life achieve it." ~  Anne Morrow Lindbergh CHIVE BLOSSOM  OMELET ~ A seasonal treat captured when chive blossoms first bloom 4 fresh organic eggs 4 Tbsp. sour cream pinch of coarse salt and freshly ground black pepper 2 tsp. fresh chopped parsley 1 Tbsp. fresh chopped chives 2 Tbsp. unsalted butter 12 rinsed & patted dry chive blossoms Lightly beat eggs, sour cream, salt, pepper, parsley and chives. Preheat  omelet  pan and melt butter. Pour in egg mixture and leave undisturbed until  omelet  begins to set. Lower heat and, tipping pan slightly, lift edges to let uncooked egg run underneath. When  omelet  is firm, sprinkle with chive blossoms and fold in half.

"I wonder what it would be like to live in a world where it was always June." -  L. M. Montgomery Nearing summer solstice sunset ~ ( Hubbard Lake, MI ) WILD ALASKAN SOCKEYE SALMON with MAPLE LEMON GLAZE ~ Perfect 'Simple One Plate Sunset Supper' For each pound of salmon: 2  Tbsp. fresh lemon juice zest of 1 lemon 2  Tbsp. Maple Syrup 1  Tbsp. white balsamic vinegar 1  Tbsp. extra-virgin olive oil freshly ground black pepper touch of coarse sea salt Combine lemon juice, zest, maple syrup, vinegar, and olive. oil. Pour over salmon and marinate at least 30 minutes.  Remove from salmon from marinade. Place marinade in pan and reduce until beginning to slightly thicken.  Sprinkle salmon with pepper & salt and grill, depending on thickness, until desired doneness and flakes easy.    Wild Alaskan Sockeye Salmon with Maple Lemon Glaze and Baked Sweet Potato with Sour Cream ...

"If a June night could talk, it would probably boast it invented romance."  ~ Bern Williams Perfect evening for romantic supper ...  'Remains of the Day' (Hubbard Lake, MI) HONEY LIME & SRIRACHA CHICKEN SKEWERS ~ Perfect 'Simple One Plate Supper' for a sharing lovely evening with friends.  (from Once Upon a Chef -  http://www.onceuponachef.com ) 3  Tbsp. Soy Sauce 1/4  Cup plus 2 Tbsp. honey 1 Tbsp. vegetable oil (I used  extra-virgin olive oil) 1  tsp. lime zest, from one lime 3  Tbsp. fresh lime juice, from 2 limes 4  peeled and chopped garlic cloves 1  1/2 square inch piece roughly chopped fresh ginger 1 1/2 Tbsp. Sriracha Sauce 1  1/3 tsp. salt 2 1/2 pounds boneless skinless chicken (thighs) breasts, trimmed and cut into 2-inch chunks 2  Tbsp. chopped cilantro, plus more for garnishing platter Limes, sliced into wedges for garnishing (option...

"Living Nature, not dull Art  Shall plan my ways and rule my Heart." ~ John Henry Cardinal Newman Genus:  Hellebore ( Helleborus )

"We're fools whether we dance or not, so we might as well dance."    ~ Japanese Proverb 'Oodles of Zoodles' CURLY  POTATO FRIES For each large scrubbed sweet potato 2  Tbsp. Extra-virgin olive oil 1/4  tsp. cayenne pepper 1/2  tsp. garlic powder coarse salt & freshly ground pepper to taste Preheat oven to 450º. Spiralize sweet potatoes (Paderno Spiralizer) or cut into slender wedges.  Toss sweet potato with oil and seasonings. Spread fries in a single layer on large baking sheet lined with aluminum foil - try not to overlap or they will steam instead of bake. Bake on top rack of oven for 20-25 minutes, flipping half way in between baking. Note: I have a 4-blade Paderno Spiralizer from Williams-Sonoma Grilled Burgers on Pretzel Buns with Sweet Potato Curly Fries

"What good is the warmth of summer without the cold of winter to give it sweetness." ~  Author unknown OVEN CEDAR PLANKED BOURBON SALMON & STEAMED LEMON BRUSSELS SPROUTS  2  pound salmon fillet 2  Tbsp. vegetable oil 1  Tbsp. soy sauce 3  Tbsp. bourbon 1  tsp. ground ginger 1  Tbsp. brown sugar Lemon slices Combine oil, soy sauce, bourbon, ginger and brown sugar. Pour over salmon fillet an let sit 20 minutes. Meanwhile, rub cooking oil on cooking surface of cedar plank. Heat plank in 350º oven for 15 minutes.  Place salmon (reserve marinade and heat in saucepan until thickened glaze) on hot plank and cook 15-20 minutes depending on thickness.  Pour thickened glaze on cooked salmon.  Serve with steamed brussels sprouts, steamed red skins, or favorite vegetable. STEAMED LEMON BRUSSELS SPROUTS   2  lbs. trimmed brussels sprouts Lemon coarse salt & f...

"Write it on your heart that every day is the best day in the year."   ~ Ralph Waldo Emerson