Growing up in Miami, there was only one season all year long — tropical. It wasn’t until I lived in New York that I saw October sidewalks carpeted in patterns of marigold-colored leaves and whole treetops the hue of a carrot. The northeast showed me the subtleties of seasons, the permanence of impermanence and the power of change.
If New York introduced me to the notion of seasonal differentiations, Alaska has served them up to me on a grand platter of sheer epicness. Here, autumn paints itself onto the vastness of the hillsides, whispering frosted little secrets of what is soon to come.
And the cooler air combined with the splash of chromatics can only mean one thing — it’s time to get cozy. The very thing that I Iove most about the transition from summer to fall. This notion of bundling up and turning inward; of spicing things up to calm things down.
Which brings me to my real point and the essence of any and all true Autumnal content: pumpkin spiced food. It’s in the spirit of this familiar and yearly return to the gourds, and a general leaning into all things cozy, that I’m calling out food ideas like:
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Indian Spiced Pumpkin Curry with Wild Salmon — Curry powder and ginger give this meal a little heat, balancing out the sweet richness of coconut milk and pumpkin puree. We used Madras curry, but use whatever you have in your pantry.
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Seafood Bisque — Don’t call it a chowder or a soup because it’s neither, and it is a metaphorically perfect food to depict the glorious in-betweenness of seasons changing. So, if you have spot prawns and/or crab in your freezer, you could be one blending away from a perfect seafood bisque.
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Miso Maple Broiled Salmon — I know I mention this one a lot here, and with good reason. First, it truly couldn’t be easier to make, but also maple + miso = fall umami perfection. Food math.
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Garlicky Spot Prawns on Cheesy Grits — This one’s a no-recipe recipe. Simply make the grits according to the package, and add milk and cheese for extra creaminess. Meanwhile, sauté the prawns (thawed, peeled and seasoned with salt and pepper) in butter and a little olive oil for no more than 4-5 min, turning once to make sure they cook evenly, and add minced garlic, a glug of white wine, and grated lemon zest towards the end.
Oh, and if you haven’t already, check out our Facebook group, where members share the delicious and creative meals they make with their Wild Alaskan bounty. The group is a frequent source of inspiration for me to cook something new, and we’ve currently got a pumpkin-themed Autumnal giveaway. I hope you like being a member of our Facebook community as much as I do!
Happy October, everyone!
Live Wild!
Monica
Pictured: The meal on the upper right corner is our aforementioned Indian Spiced Pumpkin Curry with Wild Salmon, and the meal on the bottom left is Garlicky Spot Prawns on Cheesy Grits. The rest is just Alaska breathing Autumn.
