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Photo: Clare Barboza /Storey Publishing

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Slices of the season: attic blah bread.

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Excerpted from The Attic Cookbook, © by Edith Stovel, photography by © Clare Barboza, acclimated with permission from Storey Publishing.

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Pumpkin soup adorns a abatement table.

Stephen Fries: Able additive can be acclimated in countless ways

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I was reminded too anon abatement was on its way aback attic ornaments were displayed in the aliment and the back-to-school ads blanketed television screens in July. In August, displays of attic aroma coffee beans were abounding in coffee shops and supermarkets. Don’t you ambition retailers would let us adore the division at duke after the admonition of abatement and the continued and algid winter we acquaintance here?

Last week, at the farmers bazaar I assuredly gave in and purchased the mini-pumpkins I accord to a few accompany and some that beautify the crimson anniversary year. I assumption the alteration colors of the copse put me in the autumn spirit. Along with the alteration leaves and the colder acclimate to come, autumn brings us some of the year’s best adorable food. Apples were “center stage” a brace of weeks ago. Cranberries and candied potatoes, added abatement favorites are on the calendar as well.

Pumpkin aliment and muffins, attic aroma lattes and, of course, the quintessential attic pie are accepted treats this time of year. Has the addendum of the use of the alembic and attic aroma gone too far with potato chips, gum, yogurt, protein powder, tortilla chips, beer, chrism cheese and bagels? How about anatomy crumb and air freshener? For the obsessed, there is a board assurance to adhere that says “I Adulation Everything Attic Spice.” Why not let the angel know?

Culinary calendar

A Aftertaste of Alsace: A Regional Wine dinner, now through Oct. 18. Union League Café, 1032 Chapel St., New Haven. 203-562-4299. www.unionleaguecafe.com Three-course card with wine pairings ($99 per person) or $59 per being after wine. Guests can additionally adjustment a la carte from this appropriate card featuring cuisine and wine of the Alsace region.

Brats & Beer Cruise, 5:15 pm Oct. 5. Essex Steam Alternation & River Boat, 1 Railroad Ave., Essex. 860-767-0103. $60 in advance/ $70 Walk-up (pending availability). Accident is for 21 years of age. Beer, bratwurst, and admirable abatement foliage on the Connecticut River. Tastings of anxiously called ability beers. 5:30 pm alternation abandonment 2 hours aboard the Becky Thatcher Riverboat on the Connecticut River. Return to Essex at 8:30 pm. Tickets at http://bit.ly/2gNIjWE

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Docktoberfest celebration, Oct. 7, noon-9:00 pm. Stony Creek Brewery, 5 Indian Neck Avenue, Branford, 203-433-4545, http://bit.ly/2hnZb2K $15 includes admission, commemorative alembic and a ample German pretzel. German-themed beer-garden appearance affair with alive music, dancing, amateur and German-style book for acquirement from Bull & Swine, Shoreline Prime and aliment trucks advancing German aggressive fare.

Pasta Making Class: Oct. 8, noon-2:30, Chef’s Emporium, 449 Boston Post Road, Orange, 203-799-2665, $50. Work in groups to accomplish your own pasta from scratch. We will analyze hand-made pasta with broiled pasta and apprentice three simple sauces to use for either. Bring a canteen of wine or your admired beverage. Menu: bootleg pasta dough, fettuccine with sun broiled tomato, rosemary and pancetta chrism sauce, pesto pasta with tomatoes, auto fusilli with arugula. Tickets at http://bit.ly/2jQ5O2i

Consiglio’s Affable Demonstration and Dinner: Oct. 12 or 19. 6:30 p.m., Consiglio’s Restaurant, 165 Wooster St., New Haven, 203-865-4489 (reservations required), $65 (beverages, tax and alms not included). Preparation of a four-course meal is demonstrated. Anniversary advance is shown, footfall by step, and again served. Apprentice how to accomplish some of Consiglio’s brand dishes: Absurd Artichoke Hearts Auto Garlic White Wine Sauce, Archetypal Minestrone Soup, Shrimp, Clams, Calamari over Linguini, Ice Box Cake.

Consiglio’s Murder Abstruseness Banquet — “The 13th of Friday, allotment 3”: Oct. 13, doors at 6 p.m., banquet and appearance at 7, Consiglio’s Restaurant, 165 Wooster St., New Haven, Anxiety at 203-865-4489, bit.ly/2cyB02Y, $55 includes banquet and appearance (beverages, tax and alms not included). An alternate ball appearance that goes on as you adore a three-course dinner. The casting mingles from table to table, bottomward clues for a abstruseness alone you can solve. A chilling acquisition of misfits does not go as planned.

Fall Aliment and Wine on the Shoreline Dinner, 6:30 pm, Oct. 19, Guilford Mooring, 505 Whitfield Street, Guilford, 203-458-2921. $65 per person, not including tax & tip. ($5 from anniversary admission auction will account Relay for Life of the Shoreline, American Cancer Society). Hosted by Guilford’s own Dave “The Wine Guy” Brause, the accident will affection a five-course meal, anniversary commutual with a wine or cocktail. Tickets at http://bit.ly/2xDbxyJ

Apples to Apples Affable Class: October 22, noon-2:30, Chef’s Emporium, 449 Boston Post Road, Orange, 203-799-2665, $50. Apprentice three appetizing things that you can do with apples.. and, no, it is not pie. Bring a canteen of wine or your admired cooler with you to this class. Menu: Torn Croissant with Angel Sausage Stuffing, , Bucket Angel Pork Chops Angel Crisp Cookie Cup, Tickets at http://bit.ly/2fTqcv2

With its attenuate taste, attic is a bare canvas and is such a able ingredient, because it can be baked, boiled, steamed, absurd and roasted. The seeds are a benign snack. Pumpkinseed oil is acclimated to accomplish bloom dressing. The archetypal attribute of abatement agency so abundant added than jack-o-lanterns.

“The Attic Cookbook: 139 Recipes Celebrating the Versatility of Attic and Added Winter Squash,” by Deedee Stovel (2017, Storey Publishing, $16.95) offers assorted options for adequate the figure of abatement year-round.

The aboriginal affiliate discusses types of pumpkins and how to store, adapt and baker beginning pumpkins; and for those who acquisition it a claiming to cut and bark the gourd, abhorrence no more. Be artistic with application the alembic as a confined bowl; Stovel will appearance you how. Broiled or roasted, aflame or microwaved, canned unsweetened, puree, or pepitas, there are recipes for abounding styles and genitalia of this orange treasure. Actuality are two of Stovel’s recipes to try. For the compound for attic blah aliment appointment http://bit.ly/2yuXIyz

Autumn broiled couscous salad

The columnist writes, “Israeli couscous, a beyond adaptation of Moroccan couscous, is the admeasurement of peppercorns, has a absurd flavor, and is ideal for salads. Toasting the couscous deepens its acidity and enhances this agreeable and bright mix of pumpkin, fennel, and cranberries, brightened with specks of parsley.”

1 ½ pounds beginning pumpkin, seeds and fibers removed, cut into chunks

1 tablespoon olive oil

8 ounces Israeli couscous (about 1 ¼ cups)

1 ½ cups angel juice

½ teaspoon sea salt, additional added to taste

½ cup cautiously minced beginning parsley

1/3 cup broiled cranberries, chopped

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1/3 cup cautiously chopped -fennel root

¼ cup minced red onion

2 tablespoons grapeseed oil or olive oil

2 tablespoons red wine vinegar

Freshly arena atramentous pepper

Microwave the chunks of attic on aerial for 5 minutes, or until about tender. Aback air-conditioned abundant to handle, bark the pumpkin, and coarsely chop abundant to accomplish 2 cups. Abundance the butt in the refrigerator for up to a anniversary or in the freezer for up to 3 months.

Heat the olive oil in a ample bucket over average heat. Add the couscous and baker for 2 to 3 minutes, until the couscous browns a bit. Add the angel juice, abate the heat, and simmer, covered, for 15 to 20 minutes, until the aqueous is captivated and the couscous is about tender, active occasionally. Add the attic and baker for 1 to 2 account longer, active to alloy the flavors and color.

Transfer the couscous to a ample bowl, baptize with the salt, and air-conditioned slightly. Toss with the parsley, cranberries, fennel, and onion. Stir in the grapeseed oil and vinegar. Division with a few grinds of pepper. Aftertaste and add added salt, if desired. Serve at allowance temperature. Serves 6.

Thai Attic Soup

The headnote says, “The admirable affair about Thai back-scratch is the calefaction you feel at the aback of your throat while adequate the bland coconut, ginger, and attic flavors in your mouth. This buttery soup makes a admirable ablaze cafeteria with brittle crackers, pita bread, or naan. Thai blooming back-scratch adhesive is accessible in the Asian area of the supermarket, or in Asian or gourmet aliment stores.”

1 tablespoon unsalted butter

1 baby onion, chopped (about 1 cup)

1 tablespoon bald and minced beginning ginger

1 abysm garlic, minced

2 cups canned absinthian pumpkin

1 ½ cups attic milk

1 ½ cups milk

½ Thai blooming back-scratch paste

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Pinch of broiled thyme

1 teaspoon afresh awkward adhesive juice

½ teaspoon salt

Freshly arena atramentous pepper

1 tablespoon minced beginning cilantro

1/3 cup chopped atom (optional)

Melt the adulate in a ample bucket over average heat. Sauté the onion, ginger, and garlic in the butter, about 3 minutes, until the onion is soft. Place bisected of the pumpkin, the attic milk, milk, back-scratch paste, and thyme into a blender. Add the onion admixture and purée until smooth. Pour the soup aback into the pot, add the actual pumpkin, and abide to baker over average heat, about 3 minutes, until it is acrimonious through but not boiling. Division with the adhesive juice, salt, and pepper to taste. Adjust the seasonings. Serve hot. Scatter a bit of the cilantro on anniversary serving. Add a few chopped peanuts, if using, over anniversary serving. Serves 4.

Pick your own pumpkins (Call for crop availability)

Bishop’s Orchards, 1355 Boston Post Rd., Guilford 203-453-2338

Lyman Orchards, 32 Reeds Gap Rd., Middlefield, 860-349-1793

Clover Nook Farm, 50 Fairwood Rd., Bethany, 203-393-2929

Desperately seeking

Patricia Garcia, of New Haven wrote, I would adulation to accept the compound for the astonishing lobster risotto from Assaggio restaurant in Branford. Their signature bowl is begrimed sea bass accompanied by the risotto. I would be blessed to aloof apperceive what the “base” of it is. It is orang-ey in color, but after any apparent amazon flavor…it keeps me alive at night. We accept been there several times over the summer and I accept to accept it anniversary time…it is abundantly unctuous! I accumulate aggravating to aggravate out the flavors of it, but alas, I can’t. I would adulation it, if they would allotment it.”

Patricia, Wow!…you fabricated me actual analytical about this bowl with your description. I will see if the chef will allotment the recipe.

Send us your requests

Which restaurant recipes or added recipes would you like to have?

Which aliment articles are you accepting adversity finding? Do you accept affable questions? Send them to me.

Contact Stephen Fries, assistant and coordinator of the Hospitality Management Programs at Gateway Community College, at gw-stephen.fries@gwcc.comm

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net.edu or Dept. FC, Gateway Community College, 20 Church St., New Haven 06510. Include your abounding name, abode and buzz number. Due to volume, I ability not be able to broadcast every request. For more, go to stephenfries.com.

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