A Taste Of Fall

I love the change in seasons, especially when fall arrives. It’s a beautiful time to be outdoors. I love the crispness in the air, the changing of the leaves and the days when a jacket is required.

Of course my favorite holiday occurs this time of year, Halloween. Who doesn’t like a holiday that celebrates fun, happiness and craziness all in one day (or shall I say, night)?

Another favorite of mine is the food. Fall brings comfort food – hearty breads, thick stews, robust soups and much more.

I am ready for the change, which prompted me to do a bit of cooking today. Below are a few of my favorite recipes, and they’re all gluten-free. Is there any other way – LOL?! Enjoy! – paerki

Portobello Mushroom Soup

¼ cup unsalted butter
5 leeks - chopped
1 medium onion – chopped
1 teaspoon minced garlic
10 ounces Portobello mushrooms – chopped (equals 4 cups)
¼ cup gluten-free flour (your choice)
3 cups chicken stock/broth
4 tablespoons of Sherry
¼ teaspoon cayenne pepper
Teaspoon of ground white pepper
Teaspoon salt

Melt butter in heavy large pot over medium heat. Add leeks, onions and garlic, and sauté until tender (10 minutes).

Add mushrooms and continue to sauté for 5 minutes. Reduce heat to low and add flour. (Cool until mixture is thick, stirring occasionally - about 3 min.) Gradually stir in stock and Sherry.

Bring soup to boil, stirring often. Reduce heat and simmer until thickened, about 10 min. Stir in cayenne pepper. (Season with white pepper and salt.)

Simmer and serve.

Shrimp Scampi

1 1/2 pound jumbo shrimp, shelled and deveined (I prefer medium shrimp)
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 teaspoons minced garlic
1/4 cup dry white vermouth
1 tablespoon freshly squeezed lemon juice
2 teaspoons finely chopped flat-leaf parsley leaves
1/4 teaspoon grated lemon zest

Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.

Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.

Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

(I like to serve my scampi over basmati rice, and with vegetables on the side.)

Thank you, Food Network!