For those of you who are fortunate enough to live in a clime where seasons exist and leaves change colors, I ask you to please indulge me. Here in Los Angeles, we felt our first nip in the air this weekend with temperatures in the low 70s and lovely overcast mornings. Suddenly all I wanted was fall food, specifically Americana in flavor. So on Saturday morning, my sister and I went to the Cheese Store of Beverly Hills and asked Raffi to select several American surprises. None of the now ubiquitous Humboldt Fog, which I’m told is a bit passé, but instead a gorgeous ashen cube of Nocturne goat cheese from a Korean cheesemaker, the talented Soyoung Scanlan, in Petaluma. So tart and creamy and mushroomy. Then there was a KILLER raw-milk gooey cheese from Meadow Creek Dairy in Virgina, and finally a delicate hard cheese called Pleasant Ridge Reserve from Uplands Cheese Company in Wisconsin. We also grabbed a wedge of Grafton Vermont Cheddar for the main event: burgers.
Our friends Booth and Adam brought over Nancy Silverton’s preferred burger blend of ground beef from Huntington Meats and excellent buttery buns from Thee’s Bakery—both in the Farmer’s Market at Third/Fairfax. To go with the burgers, I tried the Thyme-Roasted Apples and Onions from the new November issue of Bon Appétit. It’s a great side dish to serve with a rich main, as the apples and onions feel very bright and comforting.
For dessert, we made the Harvest Pear Crisp with Candied Ginger, also from the November issue of Bon Appétit, with some Ben & Jerry’s Vanilla Ice Cream. I love the coarsely chopped almonds in the topping. God bless America! (Oh, and Happy Thanksgiving Day, Canada.)