Chopped Judges Reveal Their Favourite Fall Ingredients

Published on September 11, 2018 by Amber Dowling

One single ingredient can inspire a delicious dish… but it can also easily ruin it. Just ask the Chopped judges, whose job it is to evaluate whether the show’s contestants have elevated a selected basket of ingredients to the next level—no matter how random or unique the contents within might be. So when it comes to naming their own favourite fall ingredients to keep on hand once the weather begins to turn, these judges have some steadfast answers. (And no, they don’t include pumpkin!)

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Bring on the Potatoes

Marc Murphy loves his potatoes, so he says this spud-tastic staple is predictable but sound. Obviously potatoes are super versatile, filling and full of fibre, but they also make great vessels when stuffed, a la potato skins. Take Chuck Hughes’ Crab Salad Stuffed Potato Skins, for example. Classic yet elevated, and perfect for a cool fall night. Get the recipe for <a href="https://www.foodnetwork.ca/recipe/crab-salad-stuffed-potato-skins-and-root-vegetable-mash/11318/" target="_blank">Chuck Hughes' Crab Salad Stuffed Potato Skins</a>
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More Mustard, Please

Another great fall go-to that Marc Murphy swears by is mustard. Grainy mustard, purple mustard or regular old mustard seeds are ingredients he loves to incorporate into seasonal cooking. One of his favourite ways? Slathering purple mustard on lamb chops and tossing on some sesame seeds. If you’re looking for something simple yet fancy, we suggest a Mustard-Maple Roasted Salmon. Get the recipe for <a href="http://www.foodnetwork.ca/recipe/mustard-maple-roasted-salmon/18191/" target="_blank">Mustard-Maple Roasted Salmon</a>
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Squash Season

For Maneet Chauhan, “any form of squash” signifies fall and fall cooking. She’s particularly fond of curried squash and warm soups that incorporates the gourd, which sounds like the perfect fall dish to us. Looking to spice up your kitchen with a little squash? Go for a rustic Carrot and Squash Curry Soup. Get the recipe for <a href="https://www.foodnetwork.ca/recipe/carrot-and-squash-curry-soup/18467/" target="_blank">The Pioneer Woman's Carrot and Squash Curry Soup</a>
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Creamy Horseradish is King

Alex Guarnaschelli admits that creamy horseradish is great any time of the year, but come fall it’s the perfect compliment for beefy fall flavours. She’s happy to spoon it on a fresh roast, but there are also unexpected ways to serve it up, like in a creamy dip or on appetizer-friendly Popovers with Roast Beef. Get the recipe for <a href="https://www.foodnetwork.ca/recipe/popovers-with-roast-beef-and-horseradish/17783/" target="_blank">Patricia Heaton's Popovers with Roast Beef and Horseradish</a>
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Three Cheers for Chestnuts

Chestnuts may be enjoyed in the winter (roasted on an open fire), but the real time to begin enjoying them is in the fall. Or at least that’s how Amanda Freitag sees it. She’s in for “chestnut everything” as soon as those leaves begin to change colour. And while they’re certainly perfect as a sweet treat, you could also do something unexpected with them, like Lynn Crawford’s Creamed Brussels Sprouts with Chestnuts and Parmesan. Get the recipe for <a href="https://www.foodnetwork.ca/recipe/creamed-brussels-sprouts-with-chestnuts-and-parmesan/13973/" target="_blank">Lynn Crawford’s Creamed Brussels Sprouts with Chestnuts and Parmesan</a>
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Perfect Pears

Alex Guarnaschelli points to pears as one of her go-to fall ingredients, not only because they’re unexpected but because pears are also fairly versatile. They’re great poached or as part of a dessert, but they also make unique additions to a fall harvest salad. Want something truly unique? We recommend these Cabernet Poached Pear and Walnut Strudels. Get the recipe for <a href="http://www.foodnetwork.ca/recipe/cabernet-poached-pear-and-walnut-strudels/12627/" target="_blank">Anna Olson’s Cabernet Poached Pear and Walnut Strudels</a>
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Great Ginger

If Maneet Chauhan could pick just one ingredient to always, always have on hand, it would hands down be ginger. Whether it’s to spice up a hot tea, boost the flavour of a warm curry or add a little kick to a chewy cookies, ginger is one of the most versatile fall ingredients out there. Get the recipe for <a href="http://www.foodnetwork.ca/recipe/chewy-ginger-cookies/15140/" target="_blank">Chewy Ginger Cookies </a>
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All the Anchovies

Marc Murphy is all about the salty flavour of anchovies, citing their ability to heighten any regular old fall dish. And while most of us may think of the fish as a love-or-hate pizza topping or as an essential to a homemade Caesar dressing, Giada De Laurentiis’ Linguine with Anchovy and Walnuts is a perfect example of how this pantry staple can completely transform a hearty fall plate. Get the recipe for <a href="https://www.foodnetwork.ca/recipe/linguine-with-anchovy-and-walnuts/16845/" target="_blank">Giada De Laurentiis’ Linguine with Anchovy and Walnuts</a>
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Savoury Sweet Potatoes

Chris Santos can get behind Murphy’s obsession with anchovies, but when it comes to fall he’s more of a sweet potato kind of guy. Anything that incorporates chillies is fine by him, which makes Michael Smith’s Sweet Potato Aloo Gobi dish a good one to add to a spice-lover’s arsenal of recipes. Get the recipe for <a href="https://www.foodnetwork.ca/recipe/sweet-potato-aloo-gobi/10389/" target="_blank">Michael Smith's Sweet Potato Aloo Gobi</a>
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Venison Time

Marcus Samuelsson is all about the rich flavour of venison come fall. To get the most of the game meat try pairing it with equally bold herbs, fruity flavours or both, such as a Rosemary Roasted Venison Rack with Balsamic Blueberry Sauce. Get the recipe for <a href="https://www.foodnetwork.ca/recipe/rosemary-roasted-venison-rack-with-balsamic-blueberry-sauce/19006/" target="_blank">Anna Olson's Rosemary Roasted Venison Rack with Balsamic Blueberry Sauce</a>
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