With the cooler temps come fall festivities, celebrations, and new seasonal ingredients to incorporate into delicious dishes. One of our favorite things to do is spend time with family and friends, and for us – it almost always it involves food!
Instead of just one recipe, today on All Sorts Of we’re sharing four dishes to create a fall feast. Recipes were curated and prepared with love from one of our LA-based favorites, Sophie Dalah.
Follow along for the menu below, sure to impress your dinner guests.
Crispy Smashed Potatoes with Saffron Garlic Labneh
Iraqi Red Rice Squash
Spiced Tomato-y Fish
*ASO tip: Marinate the fish the day before, start with the potatoes and squash first!
1/3 cup olive oil
1 1/2 lemons, juiced
1 tbs honey
A pinch of salt (or celery salt)
Cracked black pepper
1 cup fresh summer corn, pre-cooked
1 head frisée lettuce
1/4 cup pepita seeds
Step 1: Make your Dressing!
Combine olive oil, lemon juice, honey, salt, and a couple turns of freshly cracked black pepper in a bowl or mason jar, whisk or shake to combine.
Step 2: Prep your Veg!
Clean, cut and dry the frisée lettuce. Slice one apple in half and then thinly slice the whole thing into half moons.
Toast the pepita seeds in a dry pan over medium heat until fragrant and lightly brown – about four minutes. Set aside.
Step 3: Salad Time!
Put your lettuce and apple in large bowl. Pour your dressing over and use your hands to toss and combine well. Shower your pepita seeds over top, season with a generous pinch of flaky salt and serve!
3 lbs potatoes
1 cup Labneh
1 whole garlic head
1 1/2 tsp tumeric
2 tbsp ground coriander
2 tbsp sesame seeds
4 tbsp olive oil
salt and pepper
Pinch of saffron heads
Hot honey to taste
1/4 cup fresh cilantro, roughly chopped
Step 1: Get Going!
400°F. Boil salted water with potatoes until easily pierced with a fork.
Step 2: Make the Labneh!
Put one cup of labneh in a bowl and squeeze the juice of one lemon in. Grate four cloves of garlic into the bowl. Season with 1 tsp turmeric, a big pinch of salt and freshly cracked black pepper.
Steep your saffron threads in 2 TBSP of hot water for five minutes. The saffron’s beautiful color will seep into the water, which is what we want! Pour half of the water and all of the saffron threads into your labneh mixture. Stir to combine and taste. Adjust salt and use some (or all) of the leftover saffron water, if you want to thin the consistency and set aside for now.
Step 3: Smash, Season and Cook the Potatoes!
Dry off boiled potatoes and smash each one down with something heavy. Don’t worry about them being evenly smashed! Toss in a large bowl with ground coriander, 1/2 a teaspoon of turmeric, five smashed garlic cloves, sesame seeds, a pinch of salt and olive oil.
Transfer onto a tray, drizzle with more olive oil and put into oven for about an hour. Their doneness is all really about personal preference, if you want them more crispy – let them go longer!
Step 4: Serve them Up!
Put some of your labneh down on the plate, pour your potatoes on top and add more of the labneh on top. Drizzle hot honey to taste over the top of your potato mountain, and finish with fresh cilantro on top.
1 Kabocha Squash (but any squash will do!)
2 cups jasmine rice
1 yellow onion, diced
1 tube tomato paste
3 cups chicken stock
Handful of currants
1/2 cup slivered almonds
1 cup coarsely chopped fresh herbs - can be a mix of parsley, cilantro, mint or basil
Step 1: Prep the Squash!
Preheat your oven to 375F.
Now let’s take the lid or “hat” off of your Kabocha and put aside. (This requires some patience, a good attitude and a sharp knife. I like using my serrated bread knife!)
Once cut, use your hands or a spoon to get inside the center of the squash and remove all of the strings and seeds.
Take a generous amount of olive oil and cover the entire inside of the squash with your hands or a brush, then generously salt the inside of the squash and place in oven (without hat). Bake until the rice is ready to go inside the squash – all the squash will be in the oven for a little over an hour.
Step 2: Rice Time!
Wash jasmine rice vigorously in a fine mesh sieve or bowl until water runs clear, set aside.
Put yellow onion into a wide bottomed pot with generous amount of olive oil and pinch of salt. Set over medium heat until they start to soften. Squeeze in whole tube of tomato paste, stirring occasionally, for five minutes. Add washed rice into the pot with generous pinch of salt and combine with mixture, stirring constantly for two minutes. Add in chicken stock, currants, and once it comes to a boil put your tight fitting lid on top and reduce burner to low.
Let your rice cook for 15 minutes and then turn the heat off.
Step 3: Bake the Rice!
Take your squash out of the oven and spoon as much of the rice as will fit inside, loosely packing it in, and then put the hat back on top of the squash and place back into the oven. Cook for another twenty minutes until your rice is fully cooked through. Once cooked, remove it from the oven and let it cool.
Step 4: Finishing Touches!
Toast your slivered almonds in a dry pan over medium heat – about three or four minutes, then set aside.
Finally, take the lid off of your squash and cut it in half. Cut each half into three wedges each and set on a platter. Garnish each wedge with herbs, almonds, some more currants if you have, flaky salt and freshly cracked black pepper. Drizzle some olive oil over the top and it’s finally time to have the party. Enjoy!
6 filets white fish of choice
3/4 cup Sake (1/4 is for marinade)
1/4 cup Miso
1/4 cup Harissa paste
Big pinch of salt and sugar
2 1/2 lbs cherry tomatoes
Extra virgin olive oil
1 yellow onion
5 garlic cloves
2 tbsp Ras el Hanout
2 tbsp Butter
1/2 cup fresh basil, hand torn
Step 1: Marinate the Fish!
Combine 1/4 cup sake and miso in a bowl, whisk until smooth and then add in a big tablespoon each of salt, sugar and harissa paste and whisk again. Take your six fish fillets, place them in your marinade and coat. Cover your bowl and place in the refrigerator for up to 24 hours (but one or two will work wonders too)!
Step 2: Make your Sauce!
Preheat your oven to 375.
Preheat an oven proof pan over medium heat. Slice onion in half, slice each half into four wedges. Coat the bottom of your pan with olive oil, reduce the heat to medium low and add onion wedges. While your onion is cooking – smash, peel and set aside five cloves of garlic. Cut your lemon in quarters, remove seeds, and set half aside. Take your remaining lemon slices and dice finely. Add whole garlic, diced lemon, ras el hanout and butter to your pot and stir. Season with a big pinch of salt and cook 10-12 minutes until the mixture is cooked down, shiny and the onions taste sweet.
Turn heat up to medium, add 1/2 cup of sake and scrape the bottom of the pan. Add in cherry tomatoes & pinch of salt.
Put on a lid, reduce the heat to medium low and cook for ten minutes. After ten minutes – remove your lid and use your spoon to help most of the cherry tomatoes burst against the edge of the pan. They will pop so be gentle! The juice from the tomatoes becomes the majority of your sauce so once you’ve done most of them – give it a taste and adjust the seasoning as needed.
Step 3: Cook your Fish!
Nestle your fillets of fish into your tomato sauce and season the tops of them with a little olive oil, salt and freshly cracked black pepper. Pop the whole thing into the oven for ten minutes. Once they’re done – add fresh basil over the top, drizzle with a little more olive oil and flaky salt and serve!