By Rick Rodgers
When the leaves begin to fall and the temperature starts off to drop, it is time to comfortable up with convenience nutrition that takes complete benefit of the season's flavors. From squash and root greens to cranberries and quince to hearty, savory dishes, Autumn Gatherings may help you are making the main of this season's normal bounty.
Award-winning cooking teacher Rick Rodgers's recipes are purposefully basic, targeting the flavors, aromas, and hues of autumn. hot up the dinner hour with Broccoli and Roast Garlic Soup, Baked Cardoons in Fontina Sauce, Leg of Lamb with Roasted Ratatouille, and Pumpkin Sticky Toffee Pudding. Take tailgating up a notch with Hoboken Cheesesteaks, Celery Root and purple Pepper Slaw, hot Roasted Butternut Squash Salsa with Tortilla Chips, and Fig Bars. Sweeten a Halloween celebration with Carrot Apple Cupcakes with Cream Cheese Frosting. And friends and family can provide thank you over Dry-Brined Roast Turkey with Cider Gravy, Cornbread Stuffing with Dried culmination and Hazelnuts, Mashed Potatoes with Mascarpone and Roasted Garlic, and harmony Grape Pie.
From the final golden days of August to early December evenings in entrance of the hearth, everybody can have fun the pleasures of the autumn harvest. With scrumptious recipes and gorgeous colour images, Rick Rodgers and Autumn Gatherings can assist motivate you to utilize this excellent season.
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Additional resources for Autumn Gatherings: Casual Food to Enjoy with Family and Friends
Great turkey soup is a two-step process. First make a hearty broth with just the turkey carcass. From there, create a hearty chowder that will stand as a meal on its own. roasted tu r ke y b roth 1 turkey carcass, from a 12- to 15-pound roasted turkey, including skin 2 tablespoons vegetable oil 1 medium onion, chopped 1 medium carrot, chopped 1 medium celery rib with leaves, chopped 4 parsley sprigs ½ teaspoon dried thyme ¼ teaspoon black peppercorns 1 bay leaf Salt and freshly ground black pepper ch owd er ¾ cup wild rice, rinsed and drained 1 tablespoon vegetable oil 6 ounces thick-sliced pancetta or bacon, diced 12 ounces cremini (baby bella) mushrooms, sliced 4 tablespoons (½ stick) unsalted butter 2 medium carrots, diced 30 AUTUMN GATHERINGS 2 medium celery ribs, diced ½ cup chopped shallots 1 ⁄ 3 cup all-purpose ﬂour 2½ quarts Roasted Turkey Broth 1 teaspoon dried rosemary 4 cups (about 1 pound) bite-size diced turkey, cooked 1½ cups thawed frozen corn kernels 1 cup heavy cream Salt and freshly ground black pepper Chopped fresh parsley, for garnish 1.
Season with salt and pepper to taste. Makes about 2 ½ quarts broth. Soups and Salads 31 4. To make the chowder, bring 2 ½ cups water, ¼ teaspoon salt, and the wild rice to a boil in a medium saucepan. Cover and reduce heat to low. Simmer until the wild rice is tender, 45 to 60 minutes, depending on the variety of wild rice. ) Drain in a wire sieve, if necessary. Set aside. 5. Meanwhile, heat the oil in a soup pot over medium heat. Add the pancetta and cook, stirring occasionally, until browned, about 8 minutes.
Bake, stirring often, until lightly toasted and fragrant, about 10 minutes. Cool completely. AUTUMN GATHERINGS Cauliflower Salad with Parsley-Caper Vinaigrette Makes 8 ser vings This simple but vibrantly ﬂavored salad makes a nice ﬁrst course to a simple roasted main course such as the Roasted Loin of Pork with Brussels Sprouts on page 80. Don’t leave out the anchovy—it adds an elusive saltiness to the vinaigrette that won’t be overly ﬁshy. 1 head cauliﬂower, about 1 pound, 14 ounces 2 tablespoons red wine vinegar ½ teaspoon anchovy paste 1 garlic clove, crushed through a press ½ cup extra-virgin olive oil 3 tablespoons bottled nonpareil capers, drained and rinsed 3 tablespoons ﬁnely chopped fresh parsley Salt and freshly ground black pepper 1.