An October Table
Three Simple French-Inspired Recipes for Autumn
Cod with silky leeks, a velvety mushroom soup, and warm spiced pears—three simple recipes for embracing the quieter pleasures of autumn.
There is a moment in October when the way I want to cook begins to change.
I find myself reaching for leeks instead of tomatoes, mushrooms instead of summer greens, and pears that can be slowly roasted until warm and fragrant. Dinner becomes a little softer around the edges.
But autumn cooking doesn’t necessarily have to mean heavier cooking.
Lately, I’ve been drawn to meals that feel almost spa-like in their simplicity—beautiful seasonal ingredients, thoughtfully prepared, with just enough of something special to make an ordinary meal feel luxurious.
A fragrant spice. Really good olive oil. A few drops of truffle oil. Fresh herbs scattered over the plate.
Elevated doesn’t have to mean complicated.
These three recipes are exactly that: simple, nourishing autumn food with a little French sensibility. Make one on a quiet weeknight, or put them together for a lovely October supper.
Cod with Silky Leeks, Fennel & Lemon
Cabillaud aux Poireaux Fondants
Tender cod nestled over meltingly soft leeks and fennel, brightened with lemon and fresh herbs.
This is the sort of dinner that feels far more elegant than the effort required to make it. The leeks and fennel cook slowly until silky and sweet, creating a delicate bed for the cod, while lemon keeps everything fresh.
A beautiful spice blend is lovely here, but entirely optional—the simplicity is part of its charm.
Cod with Silky Leeks, Fennel & Lemon
Ingredients
- 2 wild cod fillets about 4 ounces each
- 2 large leeks, white and pale green parts only thinly sliced
- 1 tbsp dried fennel
- 2 tablespoons extra-virgin olive oil divided
- 1 garlic clove finely minced
- ½ teaspoon dried thyme
- ⅓ cup low-sodium vegetable or chicken broth
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- Sea salt and freshly ground black pepper
- Optional: a pinch of a favorite seafood-friendly spice blend like Cancale or Sel d'Antibes would be lovely*
Instructions
- Thinly slice the leeks and rinse them thoroughly to remove any grit.
- Warm 1 tablespoon of the olive oil in a large skillet over medium-low heat. Add the leeks, fennel, garlic and thyme. Season lightly with salt and pepper.
- Cook gently for about 10-15 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the broth, cover and cook for another 10 minutes, until the leeks are very tender. Stir in half of the lemon zest.
- Season the cod with salt and pepper and the spice blend, if using. Nestle the fillets into the leek mixture and drizzle with the remaining tablespoon olive oil.
- Cover and cook gently for approximately 5–7 minutes, depending on the thickness of the fish, until the cod flakes easily.
- Finish with the lemon juice, remaining lemon zest and parsley.
- Spoon the silky leeks and fennel into shallow bowls and place the cod on top. Garnish with a final drizzle of good olive oil.
Notes
Creamy Mushroom & Leek Soup with Truffle Oil
Velouté de Champignons à la Truffe
Earthy mushrooms, soft leeks and thyme blended into a velvety autumn soup and finished with just a whisper of truffle oil.
There is something about mushroom soup in October that feels inevitable.
This version gets its creaminess not from lots of cream, but from the vegetables themselves and one small potato, which gives the soup a beautiful velvety texture without overwhelming the mushrooms.
And then comes the little luxury: truffle oil, authentic truffle oil.
You only need a few drops at the table.
Creamy Mushroom & Leek Soup with Truffle Oil
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large leek white and pale green parts only, sliced and thoroughly rinsed
- 1 shallot chopped
- 12 ounces mushrooms sliced
- 1 garlic clove minced
- 1 small Yukon Gold potato peeled and diced
- ½ teaspoon dried thyme or a few sprigs fresh thyme
- 4 cups low-sodium vegetable or chicken broth
- Sea salt and freshly ground black pepper
- 1-2 tsp truffle oil for finishing – highly recommend White Truffle EVOO from Flamingo Estate
- Fresh thyme or chopped parsley for serving
Instructions
- Warm the olive oil in a soup pot over medium heat. Add the leek and shallot and cook for about 5 minutes, until softened.
- Add the mushrooms and cook for another 7–8 minutes, allowing them to release their liquid and begin to turn golden.
- Stir in the garlic, potato and thyme and cook for another minute.
- Pour in the broth and season lightly with salt and pepper. Bring to a gentle simmer, cover partially and cook for 15–20 minutes, until the potato is completely tender.
- Remove any woody thyme stems, then carefully blend the soup until smooth and velvety. Add a splash more broth if you’d like a thinner consistency. Taste and adjust the seasoning.
- Ladle into warm bowls and finish each serving with a few drops of truffle oil and fresh herbs.
- Approximately 140–160 calories per serving, depending on the broth and amount of truffle oil used.
Notes
Warm Spiced Pears with Greek Yogurt & Walnuts
Poires Rôties aux Épices
Warm pears roasted with cinnamon and cardamom, spooned over cool Greek yogurt and finished with toasted walnuts.
This might be my favorite kind of dessert: simple enough for a Sunday evening, beautiful enough to serve for a special occasion.
The contrast is what makes it—the warm, fragrant pear against cool, creamy yogurt, with walnuts for a little crunch.
Warm Spiced Pears with Greek Yogurt & Walnuts
Ingredients
- 4 ripe but firm pears
- 1 teaspoon extra-virgin olive oil or melted butter
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- Pinch of sea salt
- 2 teaspoons honey plus more for serving if desired
- 1 teaspoon fresh lemon juice
- 1 cup plain Greek yogurt
- ¼ cup walnuts lightly toasted and roughly chopped
- optional a sprinkle of Desert Rose *
Instructions
- Heat the oven to 400°F / 200°C.
- Halve the pears and remove the cores. Arrange them cut-side up in a small baking dish.
- Brush lightly with the olive oil or melted butter. Sprinkle with cinnamon, cardamom and the tiniest pinch of salt.
- Drizzle with the honey and lemon juice.
- Roast for approximately 25–30 minutes, until the pears are tender and beginning to caramelize around the edges.
- Spoon the Greek yogurt onto four small plates or shallow bowls. Top each with two warm pear halves and scatter with toasted walnuts.
- Spoon any fragrant juices from the baking dish over the top. Add the faintest drizzle of honey if the pears need it.
Notes
The October Table
What I love about these recipes is that none of them asks very much of us.
A piece of fish cooked gently over leeks. Mushrooms transformed into a velvety soup. A pear warmed in the oven with spices.
And yet each one has a tiny detail—the fennel and lemon, the fragrant truffle oil, the cardamom and toasted walnuts—that makes it feel considered.
Perhaps that’s the kind of cooking I’m craving this October: less fuss, more intention.
These recipes will be appearing again very soon as part of my October menu, along with a few more autumn favorites and little rituals for making the season feel especially lovely.
À bientôt 🍂
Great recipe’s. Loved the cod, cant wait to try the mushroom.
Thank you Mark! Will be making the mushroom soup Monday 🍄🟫