Pumpkin, onions, Brussels sprouts and mushrooms. The fresh flavors of fall are rich, complex and meaty compared to summer's crisp garden foods, and no one knows how to coax out the flavors of the fall harvest better than Eric Skokan, a chef-turned-farmer-turned-restauratuer.
Get a taste of some of Eric's favorite fall recipes from his restaurant, Black Cat Bistro.
The closer an ingredient is to its field or branch, the richer its flavor and the deeper its meaning. Knowing this and the power of great food memories, Chef Eric and his wife Jill Skokan started a 130-acre farm that supplies the bounty of their two popular restaurants in Boulder (Black Cat Bistro and Bramble and Hare), a booth at the Boulder farmers' market, CSA families and, of course, their own farmhouse: Bramble Hill.
Inspired by Chef Eric's love of sharing recipes, knowledge and fun stories at the farmer's market, Eric's new cookbook Farm Fork Food tells the story of Black Cat Farm and its restaurants. Read our review of Farm Fork Food, and click on to check out some of our favorite recipes from the cookbook.
This satisfying and rich take on pumpkin soup features chili powder and coriander, plus a topping of duck confit. Don't worry—if duck confit seems too hard to make at home, you can substitute roasted and shredded pork or turkey, or leave it off completely to make this dish vegan.
Spatzle is a type of soft egg noodle found often in the cuisines of Germany, Austria and Switzerland. This is Eric's take on the dish, featuring quinoa, grapes, hazelnuts and garlic.
Serve this gorgeous recipe for a special holiday dinner. The eggplant puree is the true star here. It's a variation on babaganouj, smoky and a just-right match for sweet and spicy pork tenderloin in a pomegranate sauce.
Everyone will love to be served this stunning side dish featuring a rich mushroom soufflé served inside roasted Jack Be Little pumpkins.
A carefully chosen mix of fresh garden lettuces, herbs and veggies is the perfect complement to hearty fall foods. Developed by Eric's wife, Jill, this salad features roasted carrots that add color and sweetness to the bitter and buttery greens.
A financier is a cake make with nut flours and lots of butter. This pistachio version of the regal cake is the perfect ending to a fall harvest dinner, and it's a nice break from the classic pies and tarts the proliferate this time of year. A drizzle of bittersweet chocolate and tender cooked pears make each bite blissful.
Eric and Jill Skokan's organic farm and restaurant operation is an inspirational look at how our food system can thrive when we respect every step in our food's journey, from seed to table.
Click here to take a virtual tour of Black Cat Farm and click here to read our review of Eric's cookbook, Farm Fork Food.
6 farm-to-fork recipes from @blackcatco (via @deliciousliving) #harvest #recipes #fallrecipes
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