Roasted Chicken with Caramelized Butternut Squash
Adapted from www.devilandegg.com.
Roasting squash alongside chicken this way turns it meltingly-tender, with a crisp coating, almost candy-like.
- 1/2 tsp. salt
- 1/2 tsp. ground cardamom
- 1 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1 Tbs. lemon juice
- 1 whole chicken, 3-4 lbs, rinsed and patted dry
- 2 Tbs. butter, cubed
- 2 lbs. butternut squash, peeled, seeded, cubed
- 1 Tbs.olive oil
- black pepper
- 1 cup white wine
Directions: Combine the salt, cardamom, cumin, coriander, and lemon juice in a small bowl to form a paste. Rub this mixture all over the chicken, and let sit for 1 hour. You could also do this step in the morning and refrigerate it until the evening when you’re ready to cook. Preheat the oven to 425˚F. Place the chicken in a large roasting pan, and place butter underneath the skin. In a large bowl, toss the squash in olive oil and a sprinkle of salt and pepper. Arrange the squash around the chicken in the roasting pan. Roast for 30 minutes, then pour the wine over the chicken. Return to the oven and continue cooking until ready (the internal temperature of the chicken thigh should be 170˚F). Remove the pan from the oven. With tongs, lift the chicken out of the pan, and tilt it so that the juices pour over the squash. Transfer the chicken to a cutting board. Toss the squash with the accumulated juices in the roasting pan, scraping up any browned bits. Carve the chicken and serve with the squash and pan juices. 4 servings.
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Autumn Salad with Pear, Currants, and Hazelnuts
Adapted from www.foodloveswriting.com
Feel free to use whatever lettuce or blend of greens you like here.
- 2 cups arugula
- 1 pear, cored and sliced
- 1/4 cup chopped hazelnuts
- 1/4 cup dried currants
- 2 Tbs. fresh lemon juice
- 1 Tbs. olive oil
- pinch of salt
Directions: Combine the arugula, pear, hazelnuts, and currants in a large serving bowl. Drizzle with the lemon juice and olive oil, and sprinkle with a pinch of salt. Toss to coat. Taste, and add more olive oil, lemon juice, or salt as needed. Serves 4.
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Sautéed Brussels Sprouts with Pecans
Adapted from www.saveur.com.
Nutty toasted pecans are the perfect complement to Brussels sprouts.
- 1/4 cup pecans
- 1 1/2 lbs. Brussels sprouts, trimmed
- 4 Tbs. butter
- 1 Tbs. olive oil
- 1 small yellow onion, peeled and chopped
- 2 cloves garlic, peeled and chopped
- black pepper
Directions: Preheat the oven to 400˚F. Arrange the pecans in a single layer on a rimmed baking sheet, and toast in the oven until deep brown and fragrant, about 8 minutes. Transfer to a dish to cool. Bring a medium pot of water to a boil over high heat. Add a couple of generous pinches of salt, then add the Brussels sprouts and cook over high heat until just soft when pierced with the tip of a paring knife, 3-5 minutes. Drain and set aside until cool enough to handle. Slice in half lengthwise, and set aside.
Heat the butter and oil in a large, heavy skillet over medium-high heat. Add the onions and sauté, stirring often, until golden, about 5 minutes. Stir in the garlic and halved Brussels sprouts and sauté, stirring frequently, about 5 minutes, until the Brussels sprouts are golden brown in spots. Fold in the pecans. Season to taste with salt and pepper, and serve. Serves 6.
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Pork Chops with Mustardy Apples and Onions
Adapted from www.dinneralovestory.com.
Served with a simple green salad dressed in a light vinaigrette, this one-pan dinner hits the spot on cool, blustery, fall evenings.
- 2 medium onions, sliced
- 2 small apples, peeled and sliced into thin wedges
- olive oil
- 4 boneless pork chops
- 2 1/2 Tbs. mustard, Dijon or grainy
- 2 1/2 Tbs. apple cider vinegar
- 1/3 cup apple cider, or water if you don’t have any on hand
Directions: In a large skillet over medium-low heat, sauté the onions and apples in olive oil for about 5 minutes. Push the apples and onions aside. Raise the heat to medium, and in the same pan, brown the pork chops, about 4 minutes per side. Transfer the pork chops to a plate.
Add mustard, vinegar, and cider to the pan, scraping the bits from the bottom of the pan, and reducing the liquid for about 1 minute. Return the pork chops to the skillet. Stir the onions and apples to incorporate, and cover. Cook another 3 minutes, until cooked through. Serves 4
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Linguine with Brussels Sprouts, Bacon, and Caramelized Shallots
Adapted from www.goodlifeeats.com
This hearty pasta dish makes a great dinner: fast and easy, and full of flavor. Omit the bacon for a just as satisfying vegetarian meal.
- 1 lb. Brussels sprouts, trimmed, then cut lengthwise into quarters
- 1/2 lb. bacon, chopped
- 6 shallots, peeled, halved, and thinly sliced
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 10 oz. linguine
- 1 Tbs. balsamic vinegar
- 1 Tbs. fresh thyme leaves
- grated Parmesan, for serving
Directions: Cook the bacon in a large skillet over medium heat for 7-10 minutes, until crisp. Pour off about 1/4 of the rendered fat. Stir the shallots into the skillet with the bacon, and sauté over medium heat until soft and golden, 3-5 minutes. Add the Brussels sprouts and 1/4 cup of water to the skillet. Add the salt and pepper and lower the heat to medium. Cook, covered and undisturbed, for 3-5 minutes, until the Brussels sprouts are almost tender. Uncover, and raise the heat to medium-high. Cook until the water has evaporated and the Brussels sprouts are tender.
Cook pasta in salted water according to package directions. Drain.
Fold the pasta into the skillet. Add the balsamic vinegar and thyme, and toss until well incorporated. Taste and add more salt and pepper, if desired. Serve. Serves 4.
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Adapted from Nigel Slater’s Tender, Volume 2.
Apples are cooked once in a skillet before being topped with crumble and baked. The long cooking time turns the apples caramel-scented, sweet, and sticky.
- 4 apples, peeled, cored, cut into 1-inch dice
- 2 Tbs. lemon juice
- 9 Tbs. butter, cold, divided
- 1/3 +4 Tbs. sugar, divided
- 1 1/4 cup all-purpose flour
Directions: Preheat oven to 350˚F. Toss the apples with the lemon juice and 1/3 cup of the sugar. Melt 2 tablespoons of the butter in a heavy skillet over medium-high heat. When the butter stops foaming, add the apples with any juices. Arrange the apples in a single layer in the skillet, and let cook, undisturbed, until the juices thicken and the apples begin to turn golden. Gently stir once or twice, until the apples are lightly golden.
Transfer the apples to a 9x9-inch baking dish. If any sticky bits remain in the skillet, add a tablespoon or so of water to the pan, and stir over low heat until they dissolve. Pour into the baking dish.
Place the flour and remaining 7 tablespoons of butter in a medium bowl. Use your fingertips to rub the butter into the flour until the mixture looks like fine breadcrumbs. Stir in the remaining 1/3 cup of sugar. Drizzle in a tablespoon of water, and shake the bowl from side to side until some of the mixture sticks together in lumps. Spoon the topping evenly over the apples in the baking dish. Bake until golden, about 45 minute to 1 hour. Serve warm, or at room temperature. Serves 4.
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Roasted Pear and Chocolate Chunk Scones
Adapted from www.smittenkitchen.com.
Dark chocolate and pears go so well together in these easy scones.
- 1 lb. pears, firm, peeled and cored, cut into 1-inch chunks
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 Tbs. coarse sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 6 Tbs. butter, unsalted, cold, cut into small cubes
- 1/4 cup heavy cream
- 1/4 cup chocolate, semisweet or bittersweet, chopped (or chips)
- 2 large eggs
Directions: Preheat the oven to 375˚F. Line a large baking sheet with parchment. Arrange the pear chunks on the baking sheet, and roast about 20 minutes, until they feel dry and look lightly browned underneath. Transfer the sheet of parchment with the pears to a cooling rack and let cool until lukewarm. Line the baking sheet with another sheet of parchment and set aside. In the bowl of an electric mixer, whisk together the flour, baking powder, granulated sugar, and salt. Add the cooled pear pieces with the cubed butter, heavy cream, and 1 egg. Use the paddle attachment to mix dough on low speed just until it comes together, without overmixing. Add the chocolate, and mix for just 5 more seconds.
Transfer the dough to a well-floured countertop. Pat into a 6-inch round. Slice into 6 wedges, and transfer to the prepared baking sheet. Arrange the scones at least 2 inches apart. In a small bowl, whisk the last egg with 1 teaspoon of water and a pinch of salt. Brush the scones with egg wash, and top with the coarse sugar. Bake about 30 minutes, until firm and golden. Transfer to a wire cooling rack, and serve. Makes 6 generous scones.
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Butternut Squash and Tomato Soup
Adapted from www.bonappetit.com.
Tomato adds depth and unexpected flavor to this creamy squash soup. Serve with some grilled cheese sandwiches for a filling meal.
- 2 Tbs. olive oil, divided
- 1 butternut squash, medium, halved and seeded
- 2 cloves garlic, peeled
- 1 onion, peeled and chopped
- 2 tsp. grated ginger, or 1/2 tsp. dried ground ginger
- 2 tsp. salt
- 1/2 tsp. turmeric, ground
- 28 oz. can whole peeled tomatoes, drained
- 1 1/2 cups low-sodium chicken broth (or vegetable broth)
- black pepper
Directions: Preheat oven to 400˚F. Coat a baking sheet in 1 tablespoon of the olive oil. Place the squash, cut side down, on the baking sheet, and place one garlic clove under each squash half. Roast about 45 minutes, until tender throughout. Scoop out the squash flesh and set aside, with the roasted garlic. Discard the squash skins.
Heat the last tablespoon of oil in a large, heavy pot over medium heat. Add the onion, and sauté until softened, about 5 minutes. Stir in the ginger, salt, and turmeric. Stir about 30 seconds, until fragrant. Add the roasted squash and garlic, and stir to coat in spices. Add the tomatoes and the chicken broth. Bring to a boil, then reduce heat to a simmer and cook, stirring occasionally, for 20 minutes. Use an immersion blender or a regular blender to purée soup until smooth. If using a regular blender, allow to cool a bit first, and blend in batches. Season to taste with salt and pepper, and serve hot. 4 meal-sized servings.
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Brussels Sprout and Chorizo Beer Hash
Adapted from www.food52.com.
Great in the morning for a substantial breakfast (but equally good for dinner) this meal will convert even the most serious Brussels sprout hater. This hash is perfect to make during the holidays, when you can double it for a home full of houseguests.
- 1lb. Brussels sprouts, outer leaves removed
- 4 medium red potatoes, halved
- 1 Tbs. olive oil
- 3 links chorizo, outer casings removed and discarded, crumbled
- 3 cloves garlic, minced
- 1 shallot, peeled and diced
- 1 cup beer
- 2 Tbs. butter
- 4 large eggs, beaten
Directions: Bring two medium pots of salted water to a boil. Cook the Brussels sprouts in one pot for 5 minutes, then drain. Cook the potatoes in the other pot for 10 minutes, and drain.
Heat the olive oil in a large, deep sauté pan over medium-high heat. Add the chorizo, and cook, stirring, for 5 minutes. Stir in the garlic and shallots and cook for 3 minutes, Add salt and pepper to taste.
Trim the bottoms of the Brussels sprouts, and slice lengthwise in half. Add to the sauté pan with the chorizo, and cook until beginning to brown, about 7 minutes. The bottom of the pan will begin to develop a crust, this is fine.
Peel the potatoes and cut into 1-inch cubes. Add to the sauté pan, and gently stir to incorporate. Add more salt and pepper to taste. Add the beer, and scrape up the browned bits from the bottom of the pan. Let cook about 5 minutes, until the potatoes begin to brown. If there are still more bits stuck to the pan, add a little more beer to deglaze.
In a medium skillet, melt the butter over medium heat. Add the eggs and cook, stirring frequently, until cooked but still soft.
Serve the egg over the hash, while hot. Serves 4.
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Winter Squash, Onion, and Red Wine Pandade
Adapted from Chez Panisse Vegetables.
This is arguably the only way to eat winter squash. In the oven, the bread becomes surprisingly light, fluffy, and silky, the squash turns intensely flavorful, and the cheese melts into a browned and bubbly cap.
- 1/4 cup extra virgin olive oil, plus 3-4 Tbs.
- 5 onions, peeled and thinly sliced
- 6 cloves garlic, peeled, thinly sliced
- 2 bay leaves
- 12 sprigs thyme
- 1 cup red wine
- 2-3 quarts chicken stock
- 2 lbs. acorn or butternut squash, peeled, seeded, cut into 1/8-inch slices
- 10 slices stale country-style bread
- 1 oz. Parmigiano, grated
- 2 oz. Gruyère, grated
Directions: Heat the olive oil in a large stockpot over medium heat. Add the onions and cook, stirring occasionally, until they begin to soften. Add the garlic, the bay leaves, and the thyme. Continue to cook the onions until they just begin to brown, 20-30 minutes. Add the red wine, and continue to cook until reduced by half. Add the stock, and simmer for an additional 30 minutes.
Heat a large sauté pan over medium heat. Lightly brown the slices of bread in more olive oil, and set aside.
Preheat the oven to 375˚F. Cover the bottom of a large casserole dish with 5 of the slices of bread. Ladle onions and broth over the bread to cover. Arrange the squash in a single layer, then ladle more of the broth and onions to cover the squash. Place the remaining slices of bread on top, and add more broth and onions until the bread is well soaked. Cover evenly with the grated cheeses.
Bake, covered, for 45 minutes. Uncover and bake another 45 minutes, until well browned. To serve, scoop into bowls, and ladle more of the hot broth around it. Serves 10.
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