Seasonal Recipes

As the days grow shorter and the air takes on a hint of autumnal crispness, September brings with it a bountiful array of seasonal ingredients ripe for culinary exploration. In this delightful month, we find ourselves savoring the last moments of summer while eagerly anticipating the cozy flavors of fall. Among the culinary treasures September has to offer, we invite you to embark on a gastronomic journey that celebrates the season’s bounty with recipes that capture the essence of Argentinean Style Grilled Beef Short Ribs, the comforting allure of Miso Caramel-Apple Danish, and the wholesome goodness of Korma Stuffed Sweet Potatoes with Garlic Tahini Dressing. These dishes combine the best of global flavors and local harvests, making them perfect companions for embracing the transitional beauty of September.

Argentinean Style Grilled Beef Short Ribs (Tira de Asado)

Total Time	Servings
35 minutes	6

• 3 1/2 pounds flanken-cut-3 bone beef short ribs, at room temperature (about 3 short ribs, 11/4 inches thick)
• 1 1/2 tablespoons coarse sea salt or sal parrillera
• Balsamic Chimichurri (recipe for that below)
• 1 cup finely chopped fresh flat-leaf parsley (from about 2 bunch
• 1 tablespoon dried oregano
• 1.50 teaspoons crushed red pepper, or more to taste
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 4 small garlic cloves, grated with a Microplane (about 3/4 teaspoon)
• 1 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar

Directions

1. Step 1 Preheat grill (preferably a wood fire) to medium-high (400°F to 450°F). Meanwhile, pat ribs dry with paper towels. Sprinkle all sides of ribs evenly with salt, pressing salt into meat and rubbing it on bones.
2. Step 2 Arrange ribs diagonally and spaced 1 inch apart on lightly oiled grill grates. Grill, uncovered and undisturbed, until bottoms of ribs are browned and release from grates, 4 to 6 minutes. Flip ribs; grill, uncovered, until browned and a thermometer inserted near the bone but not touching it registers 130°F, 2 to 4 minutes. Remove from grill, and let rest 5 to 10 minutes.
3. Step 3 Serve ribs whole, or, if serving with an assortment of meats for a larger group, cut each rib into thirds on the diagonal. Serve with chimichurri.

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Miso Caramel-Apple Danish

Time	Servings
2 Hours active/ 8 Hours 15 Minutes	8

• 1/2 cup packed light brown sugar
• 1/3 cup unsalted butter (2 2/3 ounces)
• 3 tablespoons white miso
• 1 cup heavy cream, divided
• 1/4 teaspoon fine sea salt
• All Butter Croissant Dough
• All-purpose flour (for dusting)
• 2 small (snack-size) Fuji or Honeycrisp apples (about 12 ounces), unpeeled or peeled, cut into 1/8-inch slices
• 1 large egg
• 2 teaspoons whole milk
• 2 cups hot water
• 1/4 cup sour cream

Certain elements can be made ahead: Caramel can be refrigerated in an airtight container up to 5 days. Dough squares can be refrigerated overnight or frozen before assembling. If frozen, thaw overnight in refrigerator.

Directions

1. Step 1. Combine brown sugar, butter, and miso in a small saucepan. Cook over medium, whisking often, until mixture is smooth, 3 to 4 minutes. Whisk in 1/2 cup heavy cream. Bring to a boil over medium. Boil, whisking constantly, 1 minute. Transfer caramel to a small bowl, and stir in salt. Set aside.
2. Step 2. Line 2 baking sheets with parchment paper; set aside. Uncover refrigerated croissant dough; transfer to a lightly floured surface. Lightly flour top of dough; roll into a 21- x 11-inch rectangle. Using a pizza cutter, trim edges to form a 20- x 10-inch rectangle; discard scraps. Cut dough into 8 (5-inch) squares. Place squares, slightly overlapping, in an even layer on 1 prepared pan; cover tightly with plastic wrap, and refrigerate 15 minutes.
3. Step 3. Fold 1 dough square in half diagonally to form a triangle. Using a sharp knife, make a cut parallel to 1 open side of the triangle, starting at the base 1/2 inch from the corner and stopping 1 inch from the top point of the triangle. Repeat cut on second open side, leaving top point of triangle attached. Unfold triangle. Lift the 2 outer border pieces, and cross them over each other, aligning border edges with edges of inner square. Transfer to prepared pan. Repeat with remaining dough squares, placing at least 2 inches apart on both prepared pans.
4. Step 4. Place 6 to 7 apple slices, slightly overlapping, inside border of 1 pastry. Brush apple slices with 1 teaspoon caramel. (If caramel is too thick, place in a microwavable bowl, and microwave on high 20 seconds to thin.) Repeat with remaining pastries, apple slices, and caramel. Reserve remaining caramel for serving.
5. Step 5. Whisk together egg and milk in a small bowl. Brush borders of pastries lightly with egg mixture, using a paper towel to wipe away excess. Reserve remaining egg mixture in refrigerator. To proof pastries, add 2 cups hot water to a small bowl, and place in a cold oven. Place baking sheets with pastries, uncovered, in oven with hot water. Close door, and proof until pastries double in size and jiggle slightly when you shake baking sheets, 30 minutes to 1 hour and 30 minutes. Remove pastries and water from oven; let pastries stand at room temperature 30 minutes. Preheat oven to 425°F. Place oven rack in middle position.
6. Step 6. Lightly brush borders of pastries on 1 baking sheet with a second coat of egg mixture. Place baking sheet on middle rack in preheated oven, and immediately decrease temperature to 375°F. Bake until golden brown and crisp, 20 to 26 minutes. Transfer pastries to a wire rack. Return oven temperature to 425°F. Repeat process with egg mixture and remaining pastries. Serve warm, or let cool completely, about 1 hour.
7. Step 7. Combine sour cream and remaining 1/2 cup heavy cream in bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form, 1 to 2 minutes. Dollop cream mixture onto pastries, and drizzle each with 1 tablespoon caramel. Serve remaining caramel on the side.

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Korma Stuffed Sweet Potatoes with Garlic Tahini Dressing

Total Time	Servings
1 Hour 45 minutes	2

For the Stuffed Sweet Potatoes

• 2 Sweet Potatoes
• 1/2 onion
• 1/2 zuchinni chopped
• 3 mushrooms chopped
• 1/2 cup corn kernels
• 1/2 cup peas
• 1/2 cup broccoli cut small
• 1/4 cup red capsicum diced
• 1 400g can tinned tomatoes
• 2 Tbsp korma paste
• 1 Tbsp tomato paste
• 125g can of 4 bean mix

For the Tahini Garlic Sauce

• 1 Tbsp tahini
• juice of half a lemon
• 1 clove of garlic
• pinch of salt
• 2 Tbsp water to blend

To Serve

• fresh coriander optional
• sprouts or micro greens optional
• avocado optional
• fried onions optional

Directions

1. Step 1. Pierce the sweet potatoes with a fork a few times on each side. Bake in the oven for an hour and a half at 180℃ or until they are soft. 
2. Step 2. While the sweet potatoes are cooking add the onion, zucchini, mushrooms, corn, broccoli, peas and red capsicum to a fry pan. I used a little water instead of oil to fry them in. (about a tablespoon) Fry for 5 minutes or until onion is slightly soft. 
3. Step 3. Then add in the korma paste and mix it around. Add in the tomato paste, 4 bean mix and tinned tomatoes. Cook on medium heat for another 5 minutes. 
4. Step 4. Make the tahini garlic sauce by blending all ingredients in a blender or magic bullet until smooth. If you like it more runny, add a little bit more water. 
5. Step 5. Once the sweet potatoes are cooked cut them lengthways down the middle and scoop the korma mixture into the middle. 
6. Step 6. Top with beansprouts, avocado, coriander, or whatever you desire and drizzle the sauce over the top. Enjoy! 

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