To feel some air of melancholy is almost mandatory in late summer: the best days of our youth are far away, all the songs that made us dance and enjoy are mute at this time, all the fun, festival, light foods... But it's no time for sorrow: a few days after the autumnal equinox, we, food lovers, rejoice with the change of season and wardrobe. Why, you ask? Because autumn is the harvest season and our stove will cook these hearty dishes for when the days shorten and in our pantries we will find some of the richest fruits and vegetables. A brief look at some of the food next fall.
Chestnuts: we start with one of the most beloved fruits of the season. Chestnuts were a cornerstone of food in Galicia before being displaced by the potatoes. Although the American tuber won the role in the Galician cuisine, recipes with chestnuts still exist in traditional delicacies files community. The aroma of roasted chestnuts on the kitchen iron or hot coals of lareiras summoned the spirits of the ancestors before All Souls' Day mutate in Halloween; cooked chestnuts anticipating a variety of wine that can hardly be found today and fragrance given off chestnuts positions along the cold streets. The delicate chestnut flavor makes it more difficult to combine with other ingredients but there are recipes like chestnut cream, chestnut soup with ham and dessert, the legendary marron glacé, a delicacy in the province of Ourense.
Mushrooms: the mountains of Galicia are mycological palaces thanks to that halftime in which alternates short periods of heavy rain with even brief moments of sunshine. Mushrooms are a world unto itself within the recipes, and recommend or take them on the grill with a little oil and coarse salt to taste experience "natural" or try a ham and mushroom “empanada” (pie), something very own land. In order to distinguish them and enjoy their flavor safely, we have the Fungipedia. Many species of mushrooms are delicious but beware of those that are not.
Grapes, tangerines, apples and pears: is the time of some of the most delicious and versatile fruit pantry. The grapes accompany fine recipes of birds, there are quail with grapes and exotic ginger or curry chicken with pineapple and grapes. The grape-based desserts are more laborious, for that you have to peel the skin and remove the seeds, but their results are alike of eighteenth-century French court: figs baked with grapes and fresh cream. Tangerines can be used in baking, Pastel mandarin and almond tiramisu tangerine false but also in savory cuisine -picantones with tangerines and lemon. Apples and pears are part of a variety of desserts, but apples are also part of the garrison of a delicious dish: the lanes with applesauce.
There are many more autumn food, such as spinach and Swiss chard, delicious immensity of hunting meats such as wild boar, sprouts and cabbage and turn finally to the Galician caldo. As several months ahead of gastronomic joy in upcoming posts we will move more products that we have to be careful during these months.
