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 can assist you are making the main of this season's typical bounty.
Award-winning cooking teacher Rick Rodgers's recipes are purposefully easy, 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 pink Pepper Slaw, hot Roasted Butternut Squash Salsa with Tortilla Chips, and Fig Bars. Sweeten a Halloween social gathering with Carrot Apple Cupcakes with Cream Cheese Frosting. And friends and family may give thank you over Dry-Brined Roast Turkey with Cider Gravy, Cornbread Stuffing with Dried end result 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 fireplace, everybody can have fun the pleasures of the autumn harvest. With scrumptious recipes and gorgeous colour images, Rick Rodgers and Autumn Gatherings may also help motivate you to utilize this glorious season.
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Extra info for Autumn Gatherings: Casual Food to Enjoy with Family and Friends
Cook the vegetables, stirring occasionally, until they are softened, about 5 minutes. Stir in the garlic and cook uncovered until it gives off its aroma, about 1 minute. Add the squash and stir well. Add the broth and rice and bring to a boil over high heat. Reduce the heat to medium-low. Cover and simmer until the squash is very tender, about 25 minutes. Season with salt and pepper to taste. 3. In batches, in a blender with the lid ajar, puree the vegetables and broth and transfer to a warmed soup tureen.
4. Melt the butter in a large saucepan over medium heat. Add the onion and cover. Cook, stirring often, until the onion is tender, about 5 minutes. Stir in the chopped broccoli ﬂorets and stalks and the potato. Add the broth and bring to a boil over high heat. Reduce the heat to low and partially cover the pot. Simmer until the potato is very tender, about 30 minutes. During the last 5 minutes, squeeze the roasted garlic from the hulls into the pot, discarding the hulls. Season with salt and pepper to taste.
If using the wings, add them to the pot at this point, but no need to brown them. Add the broth and enough cold water to cover the turkey parts by 1 inch. Bring to a boil over high heat, skimming off any foam that rises to the surface. Add the parsley, thyme, peppercorns, and bay leaf. Reduce the heat to low. Simmer, uncovered, until the stock is full-ﬂavored, about 3 hours. Strain through a wire sieve into a bowl. You should have about 2 ½ quarts broth; add more chicken broth or water, if necessary.