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Dear Fall,
I’m trying, I’m REALLY trying to not get pissed. When I think “Fall,” I think trees changing colors, the rustle of crunchy leaves swaying in a light breeze, or under foot during a romantical Saturday morning walk with coffee and conversation. I do NOT, I repeat NOT, think of the 10 day streak (or whatever, seriously I’ve lost count now) of torrential downpour and creepy dark skies you’ve been supplying.

The only silver lining I have found thus far (and mind you, it’s the first week of October, so it’s gonna be a loooooooong haul, kids) is staying dry with close friends, sharing meals, wine, stories and laughter after the sun goes down (too early I might add).

So, Fall, I will leave you to think about what you’ve done so far (and I know you can hear the disdain in my voice, don’t play). If you need me, I’m probably eating something delicious like the other night at Palace Kitchen which required the minimal feat of me crossing the street from my apartment, and walking a single block.

Get it together, Fall, or I’m going to start calling you “Fail” instead.

Frizzy-haired and damp,

Siiri

Palace Kitchen Weeknight Dinner of YUM:

Copyright 2013 Siiri Sampson.

Copyright 2013 Siiri Sampson.

This roasted beet salad with Cypriot Halloumi, marcona almonds and mint is dressed with just a dash of oil and vinegar. It’s just warm enough to get your mouth really watering, and the marriage of nutty almonds with bright mint is perfectly balanced with the Halloumi. I actually have recreated a version of this at home (but it wasn’t as good….)

Copyright 2013 Siiri Sampson.

Copyright 2013 Siiri Sampson.

Porcini and Pine mushrooms with a 15yr aged balsamic? Yes please. Oh, what? Some homemade pesto? No big deal….Seriously, GET this dish, for a vegetarian appetizer, it’s really satisfying and substantial. Thanks to Herschell (social media manager for Tom Douglas Restaurants) for the recommendation, it’s a great Fall dish!

Copyright 2013 Siiri Sampson.

Copyright 2013 Siiri Sampson.

This salmon – I can’t even explain the texture other than to say “velvety.” It was cooked so delicately but had this wonderful crunch to the top and sat atop this pile of veggies that were warm, mild and happily marinating in some thick broth that you really want to grab a spoon and scoop up when there’s nothing else left on the plate.

Copyright 2013 Siiri Sampson.

Copyright 2013 Siiri Sampson.

 

This skirt steak with creamy mashed potatoes is totally the glutton’s answer to the “eat your feelings” concept. This dish is very self-explanatory: beef, starch, veggie, sauce, GOOD GOOD GOOD. Here’s another shot:

Copyright 2013 Siiri Sampson.

Copyright 2013 Siiri Sampson.

 

There’s something oddly rewarding about pairing mushrooms with red meat in a single bite, the textures are similar, and yet, the flavors are so different and complimentary. A great reminder to have some of each in my Autumn entrees. After all, everything in moderation, right?! (yeah, because these dishes just scream moderation, don’t they?) Ha, ha! Diet starts Monday!!!!! (not)

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