Recipes for the season's first harvest and the month of gathering in.
Dalla Terra
The Menu Begins Below ↓From the earth,
to your table.
Alla Tavola
The easiest luxury of the month: hot popcorn, good olive oil, and white truffle salt. An Oprah favorite for a reason.
One pinch, nothing else
The truffle hunters of Piedmont work at dawn; your shift is easier. Heirloom popping corn in good olive oil, and while it is still hot, one pinch of white truffle salt and nothing else.
This is the house popcorn that is on weekly repeat at Bella, made October's own with the season's rarest salt.
In a heavy bottom or copper pot, add the olive oil. Add the popcorn and swirl it around to coat, so there is an even layer of popcorn all around the pot. Sprinkle on the truffle salt.
Cover the pot with a tight fitting lid and cook over high heat. Have a big bowl and some hot pads or towels ready. As soon as the popping slows to a stop, quickly (and carefully) remove it from the heat.
Take the top off the pot and pour into the bowl. Eat as is, drizzle with a little more olive oil, or finish with grated Parmesan and one more pinch of truffle salt.
If you have never made risotto it might seem daunting, but it is really very easy. It just takes time. Stirring, stirring, stirring.
Risotto waits for no one
If you have never made risotto it might seem a bit daunting, but it is really very easy. It just takes time. Stirring, stirring, stirring. The Sweet Pumpkin Pesto does the seasonal work; the mascarpone and Parmesan do the rest.
Once cooked, you pretty much have to enjoy it presto, right away. As the Italian saying goes, risotto waits for no one.
Heat the broth in a saucepan on low heat and keep it at a simmer until ready to use.
In a medium saucepan, melt the butter over medium heat. Saute the onion, salt, and garlic until soft, about 4 to 5 minutes. Add the rice, then the white wine, and reduce by half, stirring so all of the rice is evenly coated and does not catch on the bottom of the pan.
Turn the heat to medium high. Stirring continuously, add the warm broth in 1/2 cup increments, adding more as the liquid evaporates. Within about 20 minutes, taste for a creamy texture.
Add the pesto and continue stirring until the risotto is al dente. Stir in the mascarpone and Parmesan until blended. Serve at once with fried sage leaves and more grated Parmesan.
Our favorite staple cake made even better with a generous splash of vanilla-infused olive oil, poached quince, and preserved lemon cream.
Keep it on repeat
Our favorite staple cake made even better with a generous splash of vanilla-infused olive oil, the newest addition to our culinary collection from our friends at Flamingo Estate. Poached vanilla quince and whipped preserved-lemon cream turn it into October's dolce.
A savory dessert you will want to keep on repeat, and the quince can be poached a day ahead.
Peel the quince, saving the peels. Halve, core, and cut into 1/4 inch half moons. Place in a saucepan with water to cover, add the sugar and vanilla bean, and bring to a slight boil, then simmer, covered, 20 to 25 minutes, until tender. Lift the quince into a bowl. Add the peels to the syrup and cook until thickened; discard the peels, scrape the vanilla pod into the syrup, and pour it over the quince. A day ahead is welcome.
Preheat the oven to 375°F. Line a 9-inch round pan with parchment and lightly oil it. Whisk the flour, salt, baking powder, and baking soda. Beat the sugar and eggs until thick and ribbon-like, 4 to 5 minutes. On low speed, slowly drizzle in the olive oil, then the milk, then the flour mixture in increments, just until smooth. Pour into the pan and tap once to release air bubbles.
Bake on the middle rack 40 to 45 minutes, until a skewer comes out clean. Cool.
Whip the cream to soft peaks and fold in the preserved lemon cream. Serve slices with a generous spoonful of quince and syrup and a dollop of the lemon whipped cream.
Nothing smells more like fall than baked apples and cinnamon in the oven. Make enough to enjoy for breakfast, an afternoon snack, or dessert.
Make extra
Nothing smells more like fall than baked apples and cinnamon in the oven. The pan does most of the work; the chocolate hazelnut sauce does the rest.
Make enough so you can eat them for breakfast, as an afternoon snack, and again for dessert. Fuji, Honeycrisp, and Gala are the favorites.
Preheat the oven to 375°F. Remove the core of each apple with a paring knife, cutting a circle at the top of the stem and the bottom of the core. Place the apples in a heavy-bottomed or cast iron skillet.
Top with the brown sugar, cinnamon, and butter. Pour the vanilla and apple cider into the pan. Bake 40 to 45 minutes, or until the apples are soft to your liking.
Remove the apples from the pan. Pour the pan sauce into a bowl and whisk in the chocolate hazelnut spread.
Pour the sauce over the apples and serve as is, or with a dollop of whipped cream or vanilla ice cream.
A new recipe each Tuesday, the occasional pantry secret, first word on classes and gatherings at the Store x Studio, and an unsolicited opinion on what to pour.
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