The weather should be turning cool and crisp soon—let’s hope—and the impending arrival of fall has us thinking about all the comfy, cozy dishes we love: rich pastas, tender braised meats, sumptuous stews and more.
Two of our favorite Summerlin hot spots to get such craveable seasonal fare are La Strega and Harlo Steakhouse & Bar, both helmed by longtime local chef Gina Marinelli. It’s no surprise that she’s just as big a fan of fall as the rest of us.
“I love the produce and seasonal ingredients, but I also love the cooking style,” Marinelli says. “The one-pot dishes, the braising, the slow and low. … It’s great because you’re coming from summer where it’s about quick grilling, marinating, and making these bright, colorful things. Now you’re making your whole kitchen smell so great and it’s all about building levels of flavor.”
Marinelli generously shared some fall cooking tips, favorite simple dish suggestions, and even a knockout recipe to try next time you’re hosting friends.
Gina Marinelli’s clam and chickpea autumn stew
Simple and hearty
For a one-pot wonder anyone can handle—and a dish that’ll feel a bit fancy and impress guests—Marinelli offers a chickpea stew that can be augmented with clams (see recipe in sidebar).
“I like to do a lot of seafood, and this one’s easy because you throw the shellfish in at the end and serve with a crusty bread,” she says. “I don’t like to use a lot of cream when I cook. It becomes a crutch. So this one has a lot of olive oil to help make the chickpea puree super creamy and delicious.”
Eat like a chef
Cassoulet is a peasant dish from Southern France, a soulful and slow-simmered combo of beans; a super savory meat like sausage, duck or chicken thighs; wine and/or stock; vegetables; and often topped with breadcrumbs.
“It’s every chef’s go-to dish and it’s so cozy, and much more simple than it seems,” Marinelli says. Pick your favorite ingredients, soak your beans overnight and throw it together on a weekend, and let the hours on the stove make it beautiful.
Smart substitution
“I love risotto this time of year. You can do any flavor, you can’t go wrong, and it’s so warm in your tummy,” says the chef, though she acknowledges that home cooks are often intimidated by the Italian rice dish because it seems easy to over or undercook and mess up that creamy texture.
“I tell people to use farro. It’s hard to overcook that grain. It’s a lot more forgiving, and quicker. Just boil it first then cook it with whatever type of ingredients and flavors you want.”
Fantastic football food
We agree wholeheartedly with Marinelli when it comes to the best dish to share for a football game watch party.
“It’s chili, just the best,” she says. “You can start it the night before. You can go very simple, or make some extras like cornbread. You can do different layers of toppings and everybody loves it. It gets better as it sits and simmers. And if you have it with a couple of beers, it’s even better.”
Gina Marinelli’s Clam and Chickpea Autumn Stew
INGREDIENTS
2 garlic cloves, minced
2 shallots, chopped
2 cans chickpeas, drained and rinsed
10 little neck clams
1 cup kale, chopped
1/4 cup white wine
1/4 cup clam juice
2 tbsp. lemon juice
2 tbsp. unsalted butter
1 cup + 2 tbsp. extra virgin olive oil
1 sprig thyme
2 slices sourdough bread
STEPS
Begin by making a chickpea puree with a food processor or blender with 1 can of chickpeas and 1 cup of olive oil (add water if it’s too thick).
Once you have a sauté pan nice and hot, add the clams and steam them with white wine. Once the shells open, add 2 tbsp. olive oil with garlic, shallots and thyme and simmer. Once the aromas start to hit, add kale, clam juice and lemon juice. Season with salt and pepper and cook down.
Add the other can of chickpeas and the chickpea puree, fold together, finish with butter and season to taste.
Serve with grilled or toasted crunchy sourdough bread.
Click HERE to subscribe for free to the Weekly Fix, the digital edition of Las Vegas Weekly! Stay up to date with the latest on Las Vegas concerts, shows, restaurants, bars and more, sent directly to your inbox!
