Here are a few things I've been making that have been tasting just right. No pictures this time, so you'll just have to take my word for it!
These peanut butter cookies. My friend Melissa first made these about a month ago and we shared them out of a ziploc baggie one night during a parent meeting at school. They were sooo good that I texted her for the recipe that night. I have made them twice already. They are really peanut-buttery and nice and chewy (I'm not crazy about the thinner, crispier ones). Try them and tell me what you think!
Kale Bruschetta. This is what you need to do. (Need. And soon.) Stem and coarsely chop a bunch of Lacinato kale. Boil in salted water till tender (7 minutes or so?) Drain and squeeze out water. Grill some slices of caramelized onion bread from Bread and Cie (if you're local....otherwise just use a nice European-style country loaf). Rub with garlic and drizzle with olive oil. Spread bruschetta with some good ricotta (I was lucky enough to get some Gioia from the farmer's market recently.) Top with kale, sprinkle with crunchy sea salt (I like Maldon) and drizzle generously with olive oil. You can sprinkle some chile flakes too if you want some heat. I always do. This dish is insane. I ate it for dinner twice this week (with a fat glass of red wine, which I also highly recommend).
Bastardized Zuni Chicken. I love Zuni Chicken (who doesn't? I mean, besides vegetarians?), but on a weeknight I really can't be bothered with all the steps and fussiness. Here's what I do and I think it's pretty darn near perfect. Get yourself a nice organic chicken (3-4 pounds or so) from Trader Joe's. Rinse and dry it very well. Sprinkle generously with kosher salt. Place on a plate and put in in the fridge uncovered. Leave it there at least 6 hours (I like to do it in the morning before I plan to serve it). About an hour before you want to serve it, roast the chicken on a rack in a roasting pan for 45 minutes at 450 degrees (or until done). Meanwhile, take about a half cup of currants and soak in boiling water for a few minutes to plump them up. Drain and then cover the currants with red wine vinegar. Then, take a loaf of the same caramelized onion bread mentioned above and cut most of the crusts off. Tear the bread into bite size (or a bit bigger) pieces and place on a baking sheet. Drizzle with olive oil. After the chicken comes out and is resting, put the bread under the broiler for a few minutes until some pieces are browning nicely. Drain the currants and use the vinegar (add more if you need to in order to make 1/2 cup. Add about 1/2 cup olive oil to the vinegar and salt and pepper to taste. Toss the hot croutons with the currants, vinaigrette and a bunch of spicy greens (I love arugula and other strong flavored greens). The greens will wilt slightly. Serve the bread salad with the roast chicken. DIVINE.
There you go! Some fall-ish food for y'all. :-)