It’s that time of year again, around the time of the World Series where you start to get the urge to cook more again. Days are getting cooler and the dark of night is coming sooner and you find you have more time on your hands to cook. There is something about this time of year when pies, soup, big meals and getting back to the basics of cooking perks up in my mind and soul. Comfort food becomes the new theme before the holidays. My kitchen comes alive again and the wonderful smells of these foods fills the air.

Soups are the first food that I feel like cooking once October heads into Halloween. There isn’t a better comfort food out there that can warm you up and fill the tummies of your family. I love getting a good broth going in the morning so that it has time to simmer most of the day. Yes it is easier to buy the store brand but you have the control of healthier ingredients when you brew up a batch yourself. The rich taste of soup broth come from the bones of the meat and the vegetables more than the salt. The longer you simmer the broth, the richer the taste. I like to serve some nice warm homemade bread with my soups. The two smells of soup and bread go great together.

Pies are the second food that comes to mind at this time of year. I love making my own crust. I’m sure the store bought varieties will do but I still prefer making my own. I have a great recipe from my wife’s Aunt in New Hampshire. There are so many varieties of pies, I have trouble deciding which one I will make each time. Apple and peach are my favorites. I will try making a blueberry one sometime this fall. I made sure I stocked the freezer this year with over 30 quarts of area farm grown blueberries so that I had plenty for a few pies and for breakfast. I can already smell it while it’s cooling down.

Roasted chicken and turkey are two of my favorite meals at this time of year. There is nothing more comforting than these with stuffing, roasted or mashed taters, fresh veggies and cranberry sauce. My mouth is watering as I write this article. I grew up with roasted potatoes with my mother when she roasted a chicken or turkey. She would also make them with a roasted pork. Hot chicken or turkey sandwiches the next couple of days after the meal were awesome as were the pork and rice she would make with the leftovers. I also prefer making my own gravy for each of these meals. It’s not that difficult once you get the hang of it. Lumpy gravy never has to be if you always have a strainer around.

No matter what your favorite meals are at this time of year, it’s a lot of fun and very rewarding to spend some time in the kitchen with your kids, friends or spouse and making some great memories. Family and food seem to come together nicely at this time of year. Share in the fun and learning so that next year, you are not only better at it, but you are also eating healthier and more economical while you create everlasting stories to savor forever. Bon Appetit!!           Tim Holick

This entry was posted in Kitchen Design on October 29, 2013 by THblog.