Between the ambient humidity, the sun which sets at 2:14 p.m. and the sun-drenched fruits and vegetables which have gone to bask in other latitudes, autumn cooking can sometimes seem gloomy. And yet, with a few autumn vegetables here and there, some strong spices, some flowing cheese and the oven roasting it all, you can make a recipe, even with low motivation. Lazy word!
The quick recipe: raclette omelette
Cooking eggs in autumn already saves time in a way. Thanks to their ease of preparation and speed of cooking, you can whip up a gourmet dish in just a few minutes. Do you have a few slices of cheese left from your last raclette? Never mind, turn them into a runny omelette!
In my kitchen ? I beat eggs into an omelette, add salt, pepper and Espelette pepper. I pour everything into a non-stick pan with a little fat and sear everything over high heat. I add a few slices of cheese and let it cook. If necessary, I cover my pan to help cook the top. When I’m happy with the cooking of the omelette, I fold it in half and serve.
Concerning the coloring of the omelette, there are two teams: the official version of the great chefs and CAP cuisine which focuses on an omelette without coloring. For my part, I have always preferred beautifully colored and golden omelettes (a sign of a successful Maillard reaction) like we did in my family, and which I learned when I was younger.
The family recipe: roast chicken
Are you lazy but have time on your hands? So roast chicken will save your next meal! 5 minutes of preparation for a dish worthy of the best Sunday lunch with the family.
In my kitchen ? I take my whole chicken, I brush it with olive oil, I sprinkle with salt, pepper and smoked paprika. I add a splash of water to the bottom of the dish and bake for 1 hour at 190°C, turning the poultry halfway through cooking.
If I have an ounce of extra motivation, I add a few cloves of garlic, and small whole potatoes.
The comforting recipe: minute tortizza
Is a minute pizza possible? Yes, ladies and gentlemen, and it’s called a tortizza, made from wheat or corn tortillas. On top, I put what I have on hand in my cupboards and my refrigerator and I put it all in the oven for just 10 minutes. Who says better ?
In my kitchen ? I place a wheat tortilla on a plate. I spread my choice of tomato concentrate or coulis, tapenade (my preference), or cream cheese on top. I add some sliced mushrooms, bacon, ham or chorizo. Finally, I finish with cheese with a preference for the combination of mild cheese + strong cheese. For example: Gruyère + Roquefort or Camembert. I then bake for 10 minutes at 210°C and serve with an endive salad.
If I love mozzarella on a traditional pizza, on tortizza, it tends to bleed and soak the dough too much, which spoils the whole thing a little.
You can also, as in the photo above, add slices of sweet and sour pickle for a touch of acidity.