THE VILLAGE VOICE

"September: It was the most beautiful of works, he'd always felt, evoking orange-flowers, swallows, and regret." ~  Alexander Theroux Orange Mum APRICOT DIJON GLAZED SALMON Yummy autumn 'Simple One Pate Supper' - Salmon baked in apricot dijon glaze with ginger and lime compliments of Kevin Lynch at Closet Cooking 4 (6-oz) salmon filets or  one large filet 1/4  cup apricot preserves 1  Tbsp. grainy mustard 1  Tbps.  Dijon  mustard 1  Tbsp. low sodium soy sauce (or tamari) 1  Tbsp. lime juice (added to recipe)  1  tsp. grated lime zest 2  tsp. grated ginger 2  tsp. grated garlic Place salmon on baking dish. Brush with mixture of apricot preserves, mustards, soy sauce, lime juice, ginger, and garlic. Bake in preheated 400º oven until salmon just starts to flake easily, about 10 minutes. (4 servings) (Option: marinate salmon in glaze 30+ minutes before baking.)  Apric...

"Lord it is time.  The summer was very big.  Lay thy shadow on the sundials, and on the meadows let the winds go loose.  Command the last fruits that they shall be full;  give them another two more southerly days,  press them on to fulfillment  and drive the last sweetness into the heavenly wine." ~ Rainer Maria Rilke AUTUMNAL EQUINOX (Hubbard Lake, MI) MUSHROOM SPINACH BREAKFAST MUFFINS ~  Super easy ... super good  12  oz. favorite mushrooms thinly sliced (save 12 nice slices for top) 1  10 oz. package frozen chopped spinach, thawed 6  organic eggs 1/4  cup milk, sour cream, or cottage cheese 2  cups grated favorite cheese (cheddar, triple Mexican mix, feta, etc.) coarse salt and freshly ground pepper to taste 1  cup grated favorite cheese (Parmesan is good ...) Heat olive oil in large skillet and add sliced mushrooms. Saute about 10 minutes or unt...

"But now in September the garden has cooled, and with it my possessiveness. The sun warms my back instead of beating on my head ... The harvest has dwindled, and I have grown apart from the intense midsummer relationship that brought it on." ~ Robert Finch (SEPTEMBER SUMMER END) ROASTED SHRIMP COCKTAIL ( Recipe courtesy of Ina Garten)  2  lbs. (12-15 count) shrimp 1  Tbsp. good olive oil 1/2  tsp. kosher salt 1/2  tsp. freshly ground black pepper Sauce: 1/2 cup chili sauce (recommended Heintz) 1/2  cup ketchup 3  Tbsp. prepared horseradish 2  tsp. freshly squeezed lemon juice 1/2  tsp Worcestershire sauce 1/4  tsp. hot sauce ( recommended: Tabasco) Preheat oven to 400º F. Peel and devein shrimp, leaving tails on. Place on sheet pan with olive oil, salt, and pepper and spread in 1 layer. Roast for 8-10 minutes, just until pink and firm and cooked through. Set aside to cool. Sauce:...

"You needn't tell me that a man who doesn't love oysters, asparagus, and good wines has got a soul, or a stomach either. He's simply got the instinct for being unhappy." ~ 'Saki', pen name of Scottish writer Hector Hugh Munro (1870-1916)  CRUSTLESS ASPARAGUS/FRESH BABY SPINACH QUICHE ~  Little effort delicious Breakfast/Brunch treat slightly adapted from LowCarbYum.com  8  oz. or more fresh asparagus  2  cups baby spinach leaves 6  beaten organic eggs 2  1/4  cup grated mozzarella cheese 2  Tbsp. grated Parmesan cheese 2  cloves mined garlic coarse salt and freshly ground pepper to taste Grease 9-inch pie/quiche dish. Combine eggs with 2 cups of grated mozzarella cheese and garlic. Reserve about 1/3 cup of egg mixture. Sir spinach leaves in remaining egg mixture and our into prepared dish. Layer or arrange asparagus on top of egg mixture.  Pour reserved egg mixture on top....

“How well I remember my first encounter with The Devil's Brew. I happened to stumble across a case of bourbon -- and went right on stumbling for several days thereafter.” ~ W.C. Fields OVEN CEDAR PLANKED BOURBON SALMON  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.     WHIPPED SOUR CREAM WHITE CHEDDAR CHIVE CAULIFLOWER ...

Good luck for this monkey year! SPICY SZECHUAN PEANUT NOODLES 1  cup peanut butter 1/4  cup soy sauce 1/4  cup sesame oil 3  Tbsp. rice vinegar 2  Tbsp. finely chopped garlic 2  Tbsp grated ginger root 1  1/2 tsp. Asian chili sauce or 1 tsp. dried red pepper flakes or to taste 1  Tbsp. hoisin sauce 2  Tbsp fresh lime juice 3/4  cup water 1/2  tsp. coarse salt 1  lb. noodles of choice finely chopped scallions chopped roasted peanuts Blend all ingredients in blender until smooth Boil noodles un al dente. Toss with 3/4 of sauce or to taste. Top with chopped scallions & chopped peanuts.  Spicy Szechuan Peanut Noodles

"You have to play this game like somebody just hit your mother with a two-by-four." ~ Dan Birdwell 'FOOTBALL' MEAT LOAF  ~  Fun 'football' shaped meatloaf ... twist on Ina Garten's Meat Loaf recipe 2  Tbsp. virgin olive oil 4  cups chopped yellow onions (about 4 onions) 1  Tbsp. chopped fresh thyme 2  tsp. kosher salt 2  tsp. freshly ground black pepper 3  Tbso. Worcestershire Sauce 1/3  cup white wine 2  Tbsp. tomato paste 3  lbs. ground lean chuck heaping 1/2 cup plain panko crumbs 3  extra-large beaten eggs Mozzarella sticks (cut for football laces) Piquant Sauce: 1/2  cup ketchup 3  Tbsp. brown sugar 1  tsp. dry mustard 1/4  tsp. grated nutmeg Preheat oven to 325º. Heat olive oil in medium saute pan. Add onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8-10 minutes until onions are tran...