Local chefs share their favorite pantry items for easy family-friendly fall dinners - Santa Rosa Press Democrat

Roasted Root Vegetables

Serves 4 to 6

2 large carrots, peeled and cut into ¾-inch pieces

8 little red potatoes, cut into ¾-inch pieces

1 large onion, peeled and cut into ¾-inch chunks

12 cloves garlic, peeled

4 golden beets, cut into ¾-inch chunks

4 red beets, cut into ¾-inch chunks

1 head broccoli, cut into florets

Olive oil

Salt and pepper

1 tablespoon Tan-Tan Moroccan Seasoning

Preheat oven to 450 degrees. Toss all the vegetables except the broccoli in a metal bowl with the olive oil, salt, pepper and Tan-Tan Moroccan Seasoning and mix well, then place flat on a sheet pan.

Add the broccoli to the leftover spices and olive oil in the bowl and reserve until the final 5 minutes of cooking.

Roast root vegetables for about 20 minutes, then add the broccoli and roast until done, about 5 more minutes.

This recipe is from Perry Hoffman, chef/partner of the Boonville Hotel in Boonville, who chose a good-quality sesame oil as his favorite pantry item. He uses it on everything he cooks at home and especially likes to drizzle it on fall vegetables.

“I use a really good one introduced to me from Terra restaurant ex-chef de cuisine Greg Dunmore, who now owns a wonderful company called the Japanese Pantry,” he said. “It’s a treasure chest of pantry goodies” (thejapanesepantry.com).

Delicata Squash Salad with Mint, Lime and Golden Sesame Oil

Makes 4 servings

1-2 delicata squash, cut in half lengthwise

2 tablespoons of good sesame oil, such as the Golden Sesame Oil from Japanese Pantry

1 teaspoon grated fresh ginger

Handful of arugula

1-2 limes, juiced and zested with a microplane

For squash: Preheat oven to 350 degrees. Cut the squash in half lengthwise, scrape out seeds and cut into ½-inch crescents. Toss with a little olive oil and salt. Roast for about 25 minutes or until cooked and slightly brown and soft inside. Let cool slightly.

For salad: Add all ingredients into a mixing bowl and toss gently. Serve chilled or while the squash is still a little warm.

This recipe is from Chris Greenwald of Bay Laurel Culinary, who runs the Petaluma catering company with his wife, Ciara.

“One of our favorite lesser-known pantry spices is Hatch Green Chile Powder,” Greenwald said. “We source ours from Savory Spice Shop in Santa Rosa.”

The chile powder is made from dehydrated New Mexican Hatch green chiles, which have a short growing season, from about August to early September. The Hatch Valley, considered to be the Napa Valley of chile growing regions, consists of terroir-specific, fertile volcanic soil that contributes to the flavor of the chiles.

“We discovered the chile powder on a trip to New Mexico a few years ago, and we became completely hooked,” Greenwald said. “It has a totally different flavor profile than red chile powders — it is bright, flavorful and mildly spicy. Our favorite way to use it is in our Hatch Green Chile Pork.”

At their catering and to-go kitchen, the couple makes the pork stew, freezes it in small batches and uses it in everything from breakfast burritos to quesadillas and enchiladas. It’s also perfect on its own, topped with minced white onion.

They offer the Hatch Green Chile Pork for sale, frozen by the pint, if you want to try to the flavor before investing in the spice to make it (baylaurealculinary.com).

BLC Hatch Green Chile Stew

Makes 1 quart

1 tablespoon vegetable oil

1 pound ground pork

Salt, to taste

1 white onion, minced

3 garlic cloves, minced

¼ cup flour

1 cup chicken stock

2 Hatch green chiles (can substitute Anaheim), fire roasted, peeled, seeded and minced

2 tablespoons Hatch Green Chile Powder

1 teaspoon white pepper

3 tablespoons chopped cilantro (optional)

Heat oil in a saute pan. Add pork and brown. Salt lightly. Add onion and continue browning meat. Add garlic and another pinch of salt. Add flour and mix for 2 minutes, then add chicken stock and chiles. Add chile powder and pepper. Simmer 20 minutes. Finish by tasting for salt. Mix in cilantro, if using.

The following two recipes are from Lynmar Estate Winery Chef David Frakes, who chose tortillas as his pantry item. Frakes and his wife have two children: Alexander, 8, and Adalynn, 5.

“I should cook more often, but when I do, it’s usually something like this quesadilla or wrap,” Frakes said. “I like using the soft flour tortillas. ... That way it’s not quite as crunchy.”

Fig, Brie, Caramelized Onion and Arugula Quesadilla

Serves 4 as an appetizer or 2 as a dinner

1 large yellow onion, peeled and cut into ⅛-inch julienne

1 tablespoon butter

½ teaspoon thyme, to cook with onions (optional)

4 10-inch to 12-inch tortillas (preferably soft flour, but corn will also work)

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Local chefs share their favorite pantry items for easy family-friendly fall dinners - Santa Rosa Press Democrat
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