Savor seasonal fare in Cuisine

The fall issue of Cuisine of the Hudson Valley is out, and in it you'll find a taste of autumn in the valley.

Apples, pumpkins, tailgating, farm markets and more are featured in this biannual magazine I edit that is distributed free by the Poughkeepsie Journal.
If you live in the region, you can find Cuisine at area markets, tourist centers, coffeehouses, restaurants, liquor stores and more.

The cover story is on Laura Pensiero, owner of the popular Gigi Trattoria in Rhinebeck and Gigi Market.

She is a chef, registered dietitian, recipe developer and proponent of locally grown fare who has a fabulous new cookbook out, "Hudson Valley Mediterranean," which features 120 recipes from the Rhinebeck restaurant and market that show how honest food is a great way to move toward a healthier life.

Here are a couple recipes from Cuisine to whet your appetite for a healthful taste of fall.

(Pumpkin adds a seasonal note to polenta in this dish served at Gigi Trattoria/Photo by Leonardo Frusteri)

Maple Pumpkin Polenta

Yield: makes 4 servings

This is among the most popular side dishes at Gigi Trattoria during the fall and winter months. The addition of pumpkin and maple syrup adds a seasonal and festive hue to polenta. We buy ground cornmeal from Wild Hive Farm in nearby Clinton Corners, but any coarse-grain cornmeal can substitute. Enjoy the slightly sweet notes balanced by a little spice from the cayenne pepper.

1. 11⁄2 teaspoons kosher salt
2. 1 tablespoon extra virgin olive oil
3. 11⁄4 cups ground yellow cornmeal
4. 11⁄2 cups pumpkin puree (fresh or 100- percent-natural canned pumpkin)
5. 1⁄3 cup pure maple syrup
6. 1⁄4 teaspoon cayenne pepper
7. 1⁄2 cup freshly grated Grana Padano or Parmesan cheese
8. 1 tablespoon butter
9. Salt and freshly ground black pepper, to taste
   

• Bring 4 cups of water to a boil in a medium saucepan.
• Add the kosher salt and the olive oil, reduce the heat to a simmer and gradually whisk in the cornmeal, a small amount at a time to prevent clumping.
• Reduce the heat to low and cook, stirring often, until the polenta is tender and is pulling away from the sides of the pan, about 25 minutes.
• Stir in the pumpkin puree, maple syrup and cayenne, and cook for another minute or two.
• Then remove the pan from the heat and stir in the Grana Padano and the butter.
• Add salt and pepper, if needed.
• Serve warm, topped with stewed or braised vegetables or as a creamy bed for curried or stir-fried vegetables.

Source: Laura Pensiero's "Hudson Valley Mediterranean: The Gigi Good Food Cookbook" (HarperCollins Publishers)

(Dried cranberries and nuts give apple crisp texture and flavor/Gannett News Service photo)

Basic Apple Crisp

by Theresa J. Marquez

This basic apple crisp recipe lends itself to the addition of other panty items such as slivered almonds instead of the pecans or walnuts. The addition of dried cranberries or raisins also adds variety to this family favorite.

1. 8 cups peeled and cubed cooking apples, (about 2 pounds)
2. 1⁄4 cup granulated sugar
3. 2 tablespoons unbleached all purpose flour
4. 2 teaspoons ground cinnamon
5. 11⁄2 cups rolled oats
6. 1⁄2 cup unbleached all purpose flour
7. 3⁄4 cup firmly packed dark brown sugar
8. 1⁄2 cup (1 stick) cold unsalted butter, cut into small cubes
9. 1 cup chopped pecans or walnuts
   

• Preheat oven to 350°F.
• In a 2-quart baking casserole toss together the apples, granulated sugar, 2 tablespoons flour and the cinnamon.
• Level off the apples in the dish.
• In a separate bowl, combine the oats, 1⁄2 cup flour and brown sugar.
• Using your fingertips gently work the cold butter cubes into the oat mixture until it is broken down into little bits.
• The mixture should be lumpy with bits of butter throughout.
• Stir in the nuts.
• Spread the oat/butter mixture over the apples in an even layer, trying to cover all of the apples. Bake in a preheated oven for 45 minutes to 1 hour or until the apples are tender.
• Serve warm with your favorite vanilla ice cream or drizzle of heavy cream.