Dean Parker, a chef known for seasonal cooking, presents three recipes for early autumn: a roasted squash salad, a chocolate mousse with olive oil, and a quince dessert. The dishes highlight the transition from summer to cooler months, using produce that is at its peak.
Roasted Squash Salad
The first recipe is a roasted squash salad, which combines sweet roasted squash with bitter leaves and a tangy dressing. Parker suggests using varieties like butternut or kabocha for their dense flesh and nutty flavor. The salad can be served warm or at room temperature, making it versatile for early autumn meals.
Chocolate Mousse with Olive Oil
The second dish is a chocolate mousse made with olive oil, which adds a fruity, peppery note to the rich dessert. Parker recommends using a high-quality extra-virgin olive oil and a dark chocolate with at least 70% cocoa. The mousse is light yet indulgent, perfect for a dinner party.
Quince Dessert
The final recipe features quince, a fruit that is often overlooked but shines when slow-cooked. Parker's quince dessert involves poaching the fruit in a spiced syrup until tender and rosy, then serving it with a dollop of cream or yogurt. The dish celebrates the fruit's natural perfume and texture.
These recipes are part of a collection aimed at helping home cooks make the most of early autumn's bounty. Parker's approach emphasizes simplicity and letting the ingredients speak for themselves.
