If you are passionate about cooking, you will know how much joy seasonal ingredients can bring to your food. These include tomatoes perfectly ripened in the summer sun, fresh herbs that smell wonderful, and leafy greens rich with the earthy flavours of autumn. You can be creative with local produce and celebrate the seasons. These elements, along with passion for cooking, can even leed to a new career as a personal chef.
Clark-Helm is a professional caterer and event planner. She says that entertaining is her favorite thing, even though they go hand-in-hand. Justin Bieber and Seal love her exquisite food and unique approach to entertaining. Woman shares: “Food allows me to express who I am and connect with people. Cheffing is more than just the cooking. All the little details are what make the experience memorable. It’s the search for the perfect ingredients, creating a beautiful meal, setting the right environment and putting it all together that is most rewarding.”
Let’s check some of her favourite fall recipes.
Scallop Ceviche Recipe
- Mix the lime juice in a bowl.
- Place the scallops in a bowl and cover with plastic wrap. Let the bowl rest for at least one hour before storing it in the fridge. The juice’s acidity will cook the scallops.
- Slice cherry tomatoes into quarters. Finely chop garlic. Dice the bunch of chives. Thinly slice red onions into circles. Dice serrano peppers. Basil should be left whole. Cut stems from cilantro and leave bunch intact.
- Use the mortar and pestle to combine half of the ingredients (tomatoes, garlic, cilantro and serrano peppers), red onion, basil and fresh chives with one scallop. Add ingredients to a mortar and pestle bowl. Season with 2 tablespoons olive oil, sea salt, black pepper, and a pinch of black pepper. Blend ingredients until you have a mixture of juices, flavors and textures.
- Take scallops out of the refrigerator and add the mixture from mortal and pestle. Toss everything together. Place the scallops in a plastic wrap, and let them marinate for at least two hours.
- Remove the scallop mixture after two hours and place in martini glasses.
- To garnish your dishes, use any remaining chopped herbs, onions, garlic, and bell peppers.
- Salt and pepper to your liking
- To decorate, garnish with edible flowers
- Enjoy fresh tortilla chips with your favorite margarita.
Herb Butter and White Bean Crostini
- Heat oven to 400 degrees F.
- Spread baguette slices onto a baking sheet and drizzle olive oil and salt. Bake the slices until crisp and golden, depending on their thickness and oven. Take out of the oven.
- Sauté shallot, garlic, and 1/3 of the thyme over medium heat in 1 tablespoon olive oil. When vegetables become soft, but not browned, remove from heat.
- Blend beans, reserved liquid and cheese in a blender. Blend until smooth
- Spread toasted baguette slices onto a platter. Top with white bean mixture.
- Garnish with any leftover thyme leaves or edible flowers from an earlier recipe.
- Mix ingredients–onion and cilantro, tomatoes, garlic cloves, peppers, avocado.
- To finish the flavor, add cumin, sea salt and black pepper to the mixture.
- Serve with your favorite chips by gently stirring.
Fall-Inspired Spring Rolls
- Bring large saucepan of water to boil. Cook the rice noodles for 2 to 3 minutes. To cool, drain the rice noodles and add cold water to it.
- Mix the bell peppers, carrots, and butternut squash in a large bowl.
- Warm water in a large bowl. For a few seconds, dip one wrapper in warm water. Then lay it flat on a board. If the wrappers break easily, you can use two wrappers.
- Place edible flowers in the middle of the wrapper. Next, add a few rice noodles, vegetables, or squash mixtures, and finally, herbs.
- The wrapper should be folded in half. Once the wrapper is folded in half, roll the wrapper gently from one side to the other until it seals tightly. You can keep the rolls whole or cut them into sushi-like pieces.