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Autumn Salad with Fennel, Persimmon and Pomegranate 4-6 servings 1 small head romaine Wash and dry lettuce and endive and tear into bite-sized pieces. Toss with sliced fennel. Whisk together the olive oil and vinegar; if not using seasoned rice vinegar, which has salt added, add a little salt and a fresh grinding of pepper. Toss salad lightly with dressing (you may not need all the dressing.) Arrange persimmon slices attractively on top of salad. Scatter pomegranate seeds and serve.
6 servings This recipe is adapted from one in Martha Stewart’s magazine, Living. I’ve doubled the spices, and I usually skip the lemon. Everyone who tastes this thinks it’s divine. I prefer to make it with the smaller chickens I buy at the farmer’s market, because they are more tender and less fatty. 2 tsp. ground cinnamon Coarse salt and freshly ground pepper 1. Place a rimmed baking sheet on the center rack of oven, and preheat oven to 450d. Mix spices, 2 tsp. salt, ¾ teaspoon pepper, and the oil in a small bowl. Rub spice paste all over chicken. 2. Carefully arrange chicken in a single layer on hot sheet, and arrange lemon wedges around chicken. Bake until chicken registers 165 d. on an instant read thermometer and juices run clear, 30 to 35 minutes. Let stand for 10 minutes. Season with salt and pepper, and serve with pan juices and roasted lemon wedges on the side.
Pan-fried Potato Slices 2 - 4 servings The title of this recipe does not do justice to the results: browned potato slices in butter, packed together in layers, like an easy Potatoes Anna. If you are a fan of potato chips you will be in heaven eating this. I love buying freshly dug potatoes at the farmer’s market, because they are so flavorful and earthy tasting. Do use a cast-iron skillet here. Nothing else browns so well. 4 medium-sized red-skinned potatoes Scrub potatoes and leave the skin on. Slice potatoes very thinly, using a sharp knife, a mandoline, or the large slicer on a standing microplane grater. They should be about 1/16” thick. Dry slices with a kitchen towel. Heat the olive oil in a 9 or 10” cast-iron skillet over medium heat. When hot but not smoking, add the potato slices. Let them brown for a few minutes. When the first layer is browned, add some of the butter, season with salt and pepper, and flip the potatoes over to brown another portion. Keep doing this a few more times, letting the just-flipped potatoes brown, and adding more butter if necessary. After the last flip, lower the heat and cover with a lid for a few minutes so all potatoes are cooked through to just tender. The whole process will take about 20 minutes, start to finish. When most of the potatoes are browned and they test tender with a sharp knife they are done. Remove from heat and serve.
Pat's Persimmon Fruitcake Makes 1 large loaf or 5 mini loaves My friend Pat Brodie, an inspired cook, gave me this recipe. She called this persimmon bread, but it is so full of fruit that I’ve renamed it more appropriately. I’ve tried many “persimmon bread” recipes over the years, but this one is just the best, moist and flavorful and with great texture. 2 c. all-purpose or white spelt flour
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