Making The Flavors Of Fall More Flavorful
Fall is one of my favorite times of year to celebrate nature’s bounty. Whether it’s roasting a whole butternut squash, pureeing a creamy cauliflower soup or sautéing apples with cinnamon, there is so much to enjoy. When it comes to cooking with fruits and vegetables, there are many tricks of the culinary trade that will dig the most flavor out of each and every crop.
Taking a page out of Samin Nosrat’s book Salt Fat Acid Heat, there are four general ways we can amp up the enjoyment of fruits and vegetables.
Salt
Salt is an important aspect of cooking. It brings out the natural flavor of whatever you’re making and can enhance the other components of the dish. It can even enhance the texture of each ingredient! Even the smallest amount of salt can make a big difference. (Bonus – produce is naturally low in sodium so it’s difficult to overdo it.)
There are also ingredients that can “mimic” salt, meaning they enhance and deepen flavor, so you can keep the amount of salt you add to a dish minimal while not sacrificing flavor. A few of these ingredients include citrus juices like lemon and lime, vinegar and MSG (think umami!).
One of my best tips for seasoning with salt and salt-like ingredients is to season throughout the cooking process. Take creamy tomato soup as an example – a pinch of salt while you’re sautéing mirepoix, a dash of salt, along with numerous spices and fresh and dried herbs, while you’re cooking garlic, ginger and tomato paste, and another pinch of salt while you’re stirring in your final ingredients, like canned San Marzano tomatoes, stock and a touch of pesto. Don’t forget to add something acidic like lemon juice or balsamic vinegar to finish it off. And for other recipes that may benefit from a marinade, you can start the seasoning process even before you turn on the stove.
A few salty ingredients that can amplify a dish include soy sauce, anything brined (pickle, artichoke or olive juice, for example), anchovy, miso and Parmesan. Don’t even get me started on how delicious Parmesan-roasted smashed potatoes are.
Fat
Whether it’s extra virgin olive oil, avocado, eggs or full-fat yogurt, there are plenty of nutritious high-in-fat foods that provide benefits for both the enjoyment of food and helping us stay healthy, strong and satisfied. Fat not only enhances the flavor and texture of a dish but is imperative for the absorption of essential nutrients (I’m looking at you, fat-soluble vitamins A, D, E and K).
I use fat in the beginning step of almost everything I cook. Generally, it’s extra-virgin olive oil as I’m sautéing vegetables, but it could also be in the form of a pat of butter to finish off a Brussels sprouts or broccoli pasta dish or by adding a bit of full-fat canned coconut milk to a pumpkin sauce or parsnip soup. Similarly to salt, you don’t have to add a lot to benefit from the flavor and mouthfeel of fat.
Acid
You may not fancy bitter ingredients as-is, but I promise they are vital when it comes to amplifying the flavor and enjoyment of food. I’m talking citrus juices (lemon, lime, orange, grapefruit, and the list goes on), vinegars (such as balsamic, white wine, apple cider, red wine, etc.), tomatoes in all forms (canned, fresh, paste, dried), dairy products like yogurt and kefir, and anything that’s been brined, like capers and olives.
I often use acidic ingredients to marinate and “finish off” a dish, as it’s often one of the last ingredients I add before serving. I like to combine lemon juice, balsamic vinegar, olive oil, dried oregano and thyme, salt and black pepper as a marinade for Greek-inspired chicken thighs. I let the flavors marry for at least an hour, then combine and roast the chicken with fingerling potatoes, olives and dark leafy greens like collard, mustard and Swiss chard to make a fall-inspired one pot meal.
Acid is oft forgotten in cooking, but I promise you it’s worth the bit of effort it takes to juice a lime, splash in some vinegar or finish with a dollop of Greek yogurt.
Heat
There are numerous cooking methods that enhance and amplify the eating experience. Think of the light charcoal flavor you get when grilling pears and pineapple, or the toasty, caramelized edges you get when roasting acorn squash, beets and red onion.
Sometimes cooking over low, slow heat is best in the case of a pot roast with freshly picked sweet potatoes and rutabaga. While other times, quick, intense heat is best, such as the case of searing a cabbage steak brushed with olive oil and sprinkled with dried rosemary. Sometimes both quick, intense heat and slow cooking is even better, such as in the case of a dish that’s braised or seared then poached. You can also think of how important heat is when enjoying the crunchy edges of a freshly baked cranberry muffin.
In short, adding heat during the cooking process transforms any and all ingredients in a way that cannot be replicated.
As you’re cooking this fall and into the holiday season, think about ways you can amplify your favorite fruit and veggie dishes by using these essentially delicious cooking techniques.
