Fall has arrived - at least in most parts of the country.  Temps, leaves and apples are falling inducing soup, sweater and cinnamon cravings.  Its also making me think more about one-pot meals and dishes that simmer on the stove filling the house with delicious aromas by dinnertime.  Lately, I’ve been cooking more with my red Le Crueset cast iron enamel-covered french oven that I’ve had for over four years and I’m still in awe of how much better my food tastes when I cook in it.  Once you own one, you’ll no longer wonder why this timeless and amazing cookware is pricey - because you definitely get what you pay for.

The first thing you’ll notice about these french ovens is the weight.  Extremely heavy duty and supremely well-made, you’ll have yours for years and likely have it for long enough to pass down to your kids.  The enamel coating is non-stick, won’t chip and food is cooked evenly and thoroughly - you can even use it to marinate food before cooking and store food after cooking.  And its energy efficient since food is cooked best on low to medium temps.

If you’re in need of replacing your old cookware or buying for the first time - consider investing in a Le Crueset, or at least put it on your Christmas list now, you won’t regret it.

I just spotted this recipe in my Martha Stewart Living mag (October ‘09).  The ‘Magic Of Fall’ issue is dedicated to all things festive - and if you haven’t been able to tell by now my affection for Autumn is in full swing.  I definitely plan on making this soon…but probably not before I make a trip to a pumpkin farm.  This is one of the few recipes I’ve found for pumpkin soup that doesn’t involve dairy - which is perfect for me since I’m lactose intolerant.

Roasted Pumpkin Soup:

2 3/4 pounds sugar pumpkin or butternut squash, halved and seeded

1 onion, peeled and quartered through the stem

2 shiitake mushrooms, stemmed, caps wiped clean

1 garlic clove, peeled

1/2 cup organic olive oil

Course salt and freshly ground pepper

5 cups homemade or store-bought low-sodium vegetable stock

Directions:

1). Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet.  Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through.  Let cool, then remove skins.

2). Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper.  Serve hot. Cover to keep warm.

Photo & recipe courtesy of www.marthastewart.com

The Endangered Species 72% Dark Chocolate Bar with Cranberries and Almonds is, without question, one of my favorite sweet treats.   This three ounce chocolate bar is made with totally natural, shade grown, ethically traded cocoa. Smooth on the palate, this is the perfect combination of slightly tart dark chocolate, mixed with sweet dried cranberries and crunchy almonds.  Endangered Species chocolate is ethically traded ensuring cocoa farmers are paid a fair wage.  The package is printed on 30% post-consumer FSC-certified paper and the candy is certified Kosher, vegan and gluten-free.  If you are a dark chocolate fan like I am, try this bar - you won’t be sorry!