Thursday, September 29, 2016

More Fabulous Fall Recipes

I love fall. I love that we get to shed our shorts and t-shirts and change into sweaters and boots. I love that everything smells like campfire and damp earth. And I love that we start eating hearty comfort food! Here are a few more of my favorite fall recipes.

Turkey Tetrazzini
My father-in-law's turkey tetrazzini was the stuff of legend in my husband's family. This recipe is similar, but easier and extremely creamy. It's quick and easy to throw together, and a big hit in my house.

1 package angel hair pasta (8 oz.)
2 tbsp butter
1 (6-8 oz.) package fresh sliced mushrooms
Salt and pepper to taste
2 cups chopped cooked turkey
1 (10 oz.) can condensed cream of chicken soup
1 cup sour cream
1/2 cup grated Parmesan
1/2 cup panko (plain or with herbs)

Cook the pasta according to package directions. Drain and set aside. Preheat oven to 375 degrees.

Melt butter in a large skillet. Saute mushrooms until tender. Season with salt and pepper; stir in turkey, soup, and sour cream. Place pasta in 9x13" baking dish and pour sauce mixture over top. Sprinkle with Parmesan and panko. Bake at 375 for 20-25 minutes, until sauce is bubbling and panko is golden brown.

Rosemary Sweet Potatoes
Be careful not to burn these wonderfully crispy sweet potatoes, which are a terrific side dish for turkey, but also pork, chicken, and just about anything else, including just by themselves.

3 tbsp butter, melted
3 tbsp olive oil
1/4 tsp dried rosemary (or 1/2 tsp fresh)
3-4 medium sweet potatoes, peeled and sliced thinly (a mandolin works well for this)
1 shallot, peeled and sliced thinly (optional)
Salt and pepper to taste

Preheat oven to 400 degrees. Combine butter, oil, and rosemary in a small bowl. Pour 2 tbsp of the mixture into a 2-quart baking dish (a deep dish pie plate works well, also). Arrange potato slices vertically in the dish. Add a sliver of shallot (if using) between every few slices. Brush with remaining butter mixture and season generously with salt and pepper. Cover with foil and roast for 1 hour, until potatoes are tender (thicker slices will need more time). Increase heat to 450 degrees, remove foil, and roast for an additional 10-15 minutes, until tops of potatoes are browned and crispy.

Roast Chicken with Garlic and Rosemary
I love making roast chicken in the fall, partly because I love using the carcass to make chicken broth. But this recipe is delicious in and of itself.

1 4-5 pound whole chicken
4 tbsp unsalted butter
4 large garlic cloves, minced (or 4 tsp. minced garlic)
Salt and pepper to taste
1 lemon
3 sprigs fresh rosemary

Preheat oven to 450 degrees with rack at center. Remove the giblets and rinse and pat dry the chicken. Place in a roasting pan or glass baking dish. Melt the butter and garlic in a small saucepan over low medium-heat. Brush all over the chicken then season liberally with salt and pepper. Slice the lemon in half and place inside the cavity, along with the rosemary. Tie the legs together with kitchen twine. Roast for about an hour, basting often and occasionally rotating the pan. Allow to rest for 10 minutes before slicing.

Cranberry Apple Pork Chops

Nothing says fall in New England quite like cranberries and apples. Add their sweet-tart combo to a hearty pork chop, and I'm in comfort food heaven.

1 tbsp olive oil
1/2 onion, chopped
1 large Granny Smith apple, peeled, cored, and diced
2 tbsp balsamic vinegar
1/2 cup craisins
Salt and pepper to taste
2 boneless pork chops
1 tbsp olive oil

Heat 1 tbsp olive oil in a skillet over medium heat. Saute the onion and apple until tender, about 5 min. Stir in the vinegar and craisins and continue cooking until apples are soft, about 5 more min. Season to taste with salt and pepper, then remove from heat and refrigerate until cold.

Preheat oven to 350 degrees. Lightly grease a small baking dish. Cut a deep pocket into the chops with a long, sharp knife. Stuff the cooled apple mixture into the slit, securing with toothpicks if needed. Heat the remaining tbsp of oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper and brown on both sides, about 3 min. per side. Transfer into prepared baking dish. Top with remaining apple mixture and cover with foil. Bake for 40 minutes, then remove foil and bake for an additional 10 minutes, until the apple is browned and the pork is no longer pink in the center.

Roasted Red Potatoes
I discovered smoked paprika a year or so ago, and I'm always looking for an excuse to use it. This roasted potato recipe is one of the best excuses I've ever found.

6-8 large red potatoes
1/2 tsp smoked paprika
1/2 tsp garlic powder
3 tbsp olive oil
2 tsp chopped fresh chives
Salt and pepper to taste

Preheat oven to 425 degrees. Cut potatoes into 1-2" pieces, leaving skin on. Place in a large bowl. In a small bowl, combine paprika, garlic powder, oil, and chives. Pour over potatoes and gently toss until well coated. Spread on a cookie sheet covered with non-stick foil and toast for 30-35 minutes, tossing halfway through. Sprinkle generously with salt and pepper before serving.

Beef Stuffed Acorn Squash
This is the first "company" recipe I ever made. Be sure not to undercook the squash - it should be not just tender, but soft and easy to scoop out of the husk. This recipe serves two but can easily be doubled to serve four.

1 med acorn squash
½ lb ground beef
2 tbsp chopped onion
2 tbsp chopped celery (optional)
2 tbsp flour
¼ tsp salt
¾ c milk
½ c cooked rice
¼ c shredded American cheese

Cut squash in half, scoop out and discard seeds. Sprinkle with salt. Bake cut side down at 350 for 45-60 minutes. Brown beef with onion and celery; drain fat. Stir in flour, salt, and milk. Cook and stir till thickened and bubbly. Stir in rice. Turn squash right side up and fill. Bake at 350 ~30 minutes. Top with cheese and bake 3 more minutes.


Balsamic Pot Roast

Nothing says autumn quite like a pot roast bubbling away in the oven (or the crock pot). This recipe adds the tang of balsamic vinegar to the standard mushrooms and onions. Yum!

1/2 cup dried porcini mushrooms
1 (14-1/2 oz.) can beef broth
1 4-5-lb. boneless chuck roast, neatly tied
3 tbsp coarse salt
1 tsp freshly ground black pepper
4 tbsp olive oil
3 large yellow onions, cut into eighths
1 pound cremini mushrooms, cut in half (quartered if large)
4 cloves garlic, peeled and minced (or 4 tsp minced garlic)
1 tbsp chopped fresh rosemary
1/2 cup balsamic vinegar
1 tbsp sugar
2 tbsp chopped Italian parsley

Preheat oven to 350° F. Combine the porcini and broth in a small saucepan and bring to a boil. Remove from heat and let stand for 10 minutes. Remove the porcini with a slotted spoon, coarsely chop, and set aside. Strain the broth through a fine sieve and set aside.
Rub the meat with the salt and pepper. Heat 2 tablespoons of the oil in a roasting pan or large Dutch oven over medium-high heat. Cook the meat until well browned, about 2 to 3 minutes per side. Transfer the meat to a plate and set aside.
Reduce heat to medium, add the remaining oil, onions, cremini mushrooms, garlic, and rosemary to the pan and cook, stirring frequently, until the mushrooms and onions are tender, about 5 to 7 minutes. Return the meat to the pot and add the porcini, strained broth, vinegar, and sugar. Over high heat, bring to a boil. Cover (with aluminum foil if using a roasting pan). Transfer to the oven and cook until the meat is very tender, about 2 1/2 to 3 hours.
Transfer the meat to a cutting board and cover with foil to keep warm. With a slotted spoon, remove the vegetables and reserve. Place the pan over high heat and boil the cooking liquid until reduced by half, about 15 minutes. Add the parsley, stir, and season to taste with salt and freshly ground pepper.
To serve, cut the pot roast across the grain into thin slices. Place them on the platter with the vegetables and spoon on some of the sauce.

Happy (and cozy!) eating!!

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