Ever wonder why we name so many colors after food? As we’re typing up descriptions of each consigned clothing item, it seems as though at least half have food-named colors: pumpkin, berry, eggplant, olive, paprika. Could be we’re just as much foodies as we are fashionistas! Maybe we’re constantly hungry, or possibly it’s just that the world of food is a rich source of nuanced color names. Artichoke brings up a much more vivid color image than grey-green after all!
As the holiday season approaches we thought it would be fun to take the next step: imagine some of our most delicious clothing and follow our appetite to a tempting recipe it evokes. We’ve paired each dish with a colorful consignment score. From creamy soups to spicy desserts, this post is sure to tickle your Fall fancy, and awaken your taste buds.
Warning: This blog may inspire spontaneous grocery trips, growling stomachs and kitchen whirlwinds. Proceed with caution.
EASY CREAMY ROASTED RED PEPPER SOUP
Yield: 6-8 Servings
6 large roasted red peppers, chopped (from a jar saves time)
1 large onion, diced
3 small garlic cloves, chopped
1 tablespoon butter
1⁄8 teaspoon black pepper
1 (28 ounce) can diced tomatoes with juice
1 cup broth (or 1 cup water and 1 bouillion cube)
1 cup heavy cream (or half and half, if you prefer)
salt, to taste
1. Add butter to large saucepan and melt over medium heat.
2. Add onion and garlic and saute for about 4 minutes, until softened and fragrant
3. Sprinkle mixture with black pepper.
4. Add roasted red pepper and cook for another couple of minutes.
5. Pour in the can of diced tomatoes with juice and raise heat.
6. Pour in cup of broth.
7. Bring to a boil, stirring occasionally.
8. Remove from heat, add cream and stir.
9. Taste and add salt, if needed.
10. Transfer small amounts of the soup into a blender, trying to keep an even liquid to vegetable ratio.
11. Puree until very smooth, then pour into another saucepan.
12. Continue until all the mixture is pureed, reheat and serve.
ROASTED BRUSSELS SPROUTS WITH BACON
Recipe courtesy of Sunny Anderson
Yield: 4 to 6 servings
4 strips thick-cut bacon
2 tablespoons butter
1 pound Brussels sprouts, halved
1/2 large onion, chopped
Salt and freshly ground black pepper
1.Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop.
2.In same pan with bacon fat, melt butter over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes.
3. Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.
YIELD: 4-6 SERVINGS
3 tablespoons unsalted butter
1 small onion, finely chopped
kosher salt and black pepper
2 cups wild rice blend
3 to 4 cups low-sodium chicken broth
2 tablespoons olive oil
¾ pound mixed mushrooms (button, cremini, and shiitake), sliced
¼ cup dry white wine
2 tablespoons chopped fresh chives
1. Heat 1 tablespoon of the butter in a large saucepan over medium heat. Add the onion and ¾ teaspoon salt and cook, stirring often, until softened, 3 to 5 minutes. Add the rice and cook, stirring, for 30 seconds. Proceed to cook the rice according to the package directions, replacing the water (if specified) with the equivalent amount of chicken broth.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until browned, 6 to 8 minutes. Add the wine and cook, scraping up the brown bits, until evaporated, 1 to 2 minutes.
3. Fluff the rice and fold in the mushrooms, chives, and remaining two tablespoons of butter.
Yield: 4-6 servings
olive oil, for roasting
pinch dried oregano
1 cup ready-to-eat quinoa (we used Merchant Gourmet Red and White Quinoa)
1/4 cup feta cheese*
1/4 cup toasted pine nuts
1 small carrot, grated
small bunch chives, snipped
juice half lemon
1 red pepper, chopped
1/4 cup pitted black olives
2 green onions, chopped
1. Heat the oven to 375 degrees. Halve the butternut squash, scoop out the seeds and score the flesh with a sharp knife.
2. Arrange the two halves on a baking tray, drizzle with a little olive oil, season with freshly ground black pepper and sea salt, sprinkle with dried oregano and cook for 40 minutes. Take out the oven, add the chopped peppers to the tray alongside the squash and cook for a further 10 minutes.
3. Meanwhile mix the rest of the ingredients. Take the tray out of the oven and carefully add the peppers to the stuffing mix. Stir together and spoon the filling onto the butternut squash. Return to the oven for 10 mins. Serve.
Yield 12 regular size cupcakes
8 ounces bittersweet chocolate chips or 8 ounces chocolate, chopped
8 ounces unsalted butter, cut into 8 pieces
1/4 cup jarred mole sauce*(see note below)
3/4 cup packed brown sugar
2 teaspoons espresso powder
2 teaspoons ground cinnamon
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
4 large eggs
1 cup heavy cream, chilled (optional)
3 tablespoons Kahlúa (optional)
2 tablespoons toasted plain or black sesame seeds (optional)
1. Preheat oven to 375°F and adjust oven rack to middle position. Spray 12-cup muffin tin with baking spray.
2. Melt chocolate, butter, and mole in medium bowl in microwave, 1 to 2 minutes, stopping every 20 seconds to stir. Stir in sugar, espresso powder, cinnamon, vanilla, and 1/4 teaspoon salt. Transfer mixture to bowl of a stand mixer (if using a hand mixer, transfer mixture to a large bowl).
3. Add flour and beat on medium-low speed until incorporated, about 30 seconds. Increase mixer speed to medium. Add eggs, one at a time, beating thoroughly after each addition. Increase speed to high and beat until mixture is creamy and lightens in color, about 1 minute. Cover bowl with plastic wrap and refrigerate mixture at least 30 minutes and up to 24 hours.
4. Divide batter evenly among prepared muffin cups and bake 10 to 12 minutes, until cake-y outside but indented and gooey in the middle. Transfer tin to a cooling rack. Using a small spoon, carefully remove cakes from tins and transfer to plates. Serve warm with (optional) Kahlúa-spiked whipped cream and (optional) sesame seeds.
5.5. (Optional) Whip cream, Kahlúa, and pinch of salt in chilled bowl until soft peaks form, about two to three minutes.
*Mole Mexican Condiment is available in the Latin American aisle of most supermarkets and also on a variety of online stores. Be sure to buy the concentrated condiment sold in a glass jar, rather than the ready-to-serve version sold in a box. Like natural peanut butter, jarred mole settles and separates. Mix thoroughly prior to using.