To Life! FOOD With fall and Sukkot in the air, anything from the harvest makes a wonderful meal. Annabel Cohen Special to the Jewish News D uring the fall, we're awash with holiday fes- tivities. Before we can put away the good dishes, sukkot, "huts" or temporary rooms, pop up as makeshift additions to homes everywhere. Fruits, vegetables, seeds and nuts that symbolize the harvest are the foods of the Sukkot hol- iday. With chilly temps, so are warm comfort foods. If the holiday customs are followed to the "T," we are corn- manded to live — that means sleep and eat — in our huts for the full seven days of the holi- day. Most Jews are satisfied to observe the mitzvah by enjoy- ing every meal in the sukkah, and honoring the custom of inviting ushpizin, special guests, to each meal. The ush- pizin are said to symbolize important people of the Bible. If Sukkot foods bring to mind the American Thanksgiving, you're on the right track. Sukkot is often referred to as the holi- day of "ingatheririg." Historically, ancient Jews would pilgrimage to Jerusalem after the harvest to give thanks. Give thanks for these simple and special dishes to serve in your sukkah, fall harvest foods with symbolic reference. SALMON DE JONGHE A twist on a savory favorite. 6 portions (about 5 oz. each) boneless and skinless salmon fillet 1 stick (1/2 cup) unsalted butter, softened 1 Tbsp. minced garlic 1/4 cup medium-dry sherry 1 cup fine dry breadcrumbs 3/4 cup finely chopped fresh parsley 1/2 cup sliced almonds lemon wedges, garnish Preheat oven to 400F. Spray a large glass or ceramic baking dish with nonstick cooking spray. Arrange the salmon por- tions in the prepared dish. Stir together butter, garlic and sherry. Stir in bread crumbs, parsley, and salt and pepper to taste. Spread the crumb mixture over the fish portions and sprinkle with almonds. Bake the fish until just cooked through, about 15 minutes. Makes 6 servings. WARM ROASTED GARLIC, SPINACH AND ARTICHOKE SPREAD Roasted garlic adds another dimension to this restaurant favorite 8 garlic cloves 1 Tbsp. olive oil 1 cup regular or lowfat may- onnaise 1 can (about 15 oz.) artichoke hearts (not marinated), drained and chopped 1 package (10 oz.) frozen chopped spinach, thawed and drained very well 1 1/2 cups shredded or grated Swiss cheese 1 Tbsp. dried dill 1 tsp. kosher salt Preheat oven to 375F. Toss garlic and oil in a small bowl and transfer to a 12-inch length of foil. Wrap the garlic into a packet and cook for 30 min- utes. Allow to cool slightly and chop. Set aside. While the garlic is cooking, combine remaining ingredients in a medium bowl. Stir in the garlic and transfer the mixture to an attractive baking dish. Bake, uncovered, for 30 minutes or until hot and bubbly. Serve with crackers, French bread slices or pita triangles. Makes 12-20 servings. (May be made up to 2 days ahead before cook- ing). ROASTED RED PEPPER AND SQUASH SOUP As a shortcut, you may use jarred or canned roasted red peppers and frozen squash puree, thawed. 2 acorn or butternut squash (about 2 pounds) 4 red bell peppers 1/4 cup olive oil 2 cups chopped onions 1/4 cup flour 1/2 cup tomato paste 6 cups chicken broth (canned is fine) or water 1 tsp. ground cumin 1-4 Tbsp. hot red pepper sauce (such as Tabasco) to taste salt and pepper to taste juice of 1 lemon or lime 1/2 cup fresh chopped pars- ley, basil or fresh mint for garnish sour cream or whipping cream for garnish, optional Cut the squash in halves. Poke the halves several times with a fork and place in a microwave-safe dish. Cover the dish with plastic wrap and microwave on high for about 6 minutes, until the squash is soft enough to scoop out of the shells. Cool until you are able to handle and scoop out the squash into a bowl. Set aside. Char the whole red bell pep- pers (do not cut) directly over gas flame, on the grill or in broiler (directly on the rack with a baking pan on the rack below) until the skin is com- pletely blackened on all sides. (This may seem extreme but it's important or the skin will not peel off easily.) Enclose the peppers in a paper bag or wrap completely in foil until they are cool enough to handle with your hands. Using your fingers, peel the peppers by rubbing off the charred skin with your fingers. (You may do this under run- ning water if you like - don't worry if the peppers tear while you peel them.) Meanwhile, heat oil in a soup pot over medium-high heat. Add the chopped onions and cook, stirring, until the onions are softened. Add the flour and cook the onions, stirring fre- quently, for another 3 minutes. Add the squash, peppers, broth and seasonings to the pot and bring to a boil. Reduce heat and cook for 30 minutes. Allow the soup to cool before transferring to the bowl of a food processor or blender and puree the soup until smooth. Transfer the mixture back to the soup pot, adjust seasonings to taste and reheat until hot. Garnish the soup with parsley and a dollop of sour cream if desired. The soup is delicious served cold as well. Makes 8-10 servings. SLOW-COOKED MOROCCAN CHICKEN 2 Tbsp. olive oil 2 cups chopped onions 1 tsp. minced garlic 1 tsp. ground turmeric 1 tsp. ground ginger 2 pounds boneless and skin- less chicken breasts, cut into 2-inch chunks 1 cup chicken broth 1 cup chopped tomatoes 8 threads Spanish saffron 1/2 cup chopped cilantro 1/2 cup dried apricot halves 1/2 cup golden or yellow raisins 2 Tbsp. honey 1 cinnamon stick 2 Tbsp. dried parsley flakes 1/2 tsp. pepper salt to taste 1 Tbsp. sesame seeds Heat the olive oil in a large Harvest Feasts on page 24 October 13 ' 2005 23