27134102
Autumn! My favorite time of year. It’s football season, the air is crisp and soon the trees will be dressed in brilliant colors. It’s time to savor the last of the summer corn and tomatoes. Acorn and butternut squash are coming to the market, as are pumpkins and a variety of Pennsylvania apples and pears.
On a typical Sunday, while Edward is watching the Eagles, I am busy cooking a big pot of soup, a stew and a roast. These dishes form the basis for dinners we enjoy all week. All I have to do is vary the salads and side dishes to complement each entr�e.
A hearty winter soup, chock-full of chunky vegetables, is good with sandwiches and easy to prepare.
I came up with an idea for a pork stew with artichoke hearts and other tasty things. I like to serve it with egg noodles, but boiled potatoes or rice are also good.
There is nothing easier than roasting a 5-pound chicken or hefty 8-pound capon. The leftovers can be used in salads and sandwiches, and the roasted bones are good to make a rich stock for a soup or stew.
Don’t overlook the microwave in the midst of afternoon cooking. I use it to make Baked Apples all the time.
So pour yourself a mug of coffee or a glass of wine, turn on the radio, relax and have fun cooking a Sunday dinner your family can enjoy all week.
Autumn Vegetable Soup
Ingredients:
Olive oil, to coat the bottom of a pot
1 large onion, diced
2 leeks, thoroughly washed and sliced
3 ribs of celery, sliced
3 carrots, sliced
1 pound of butternut squash, peeled and diced
2 Idaho or sweet potatoes, peeled and diced
1/2 pound of green beans, trimmed and sliced
1 (15-ounce) can of diced tomatoes, with the juices
2 (28-ounce) packages of chicken or vegetable stock
2 large bay leaves
Kosher salt and freshly ground black pepper, to taste
Handful of fresh Italian parsley leaves, minced
Directions:
Heat the oil over medium-high in a 4-quart pot. Add the onion, leeks, celery, carrots, butternut squash, potatoes and green beans. Saut� for about 10 minutes.
Add the tomatoes, stock, bay leaves, salt and pepper. Bring to a boil. Lower to a rolling simmer and cook for about 45 minutes. Add 1 to 2 cups of water to cover the vegetables, if necessary.
Remove the pot from the heat and top with the parsley.
Serves six.
Note from Phyllis: This is a free-from recipe that adapts well to many ingredients. Mushrooms are good and an (8-ounce) bag of baby spinach can be swirled in when adding the parsley.
Trader Joe’s and other markets carry peeled and cubed butternut squash.
Pork Stew with Artichokes
Ingredients:
1 (4-pound) boneless pork loin, cut into 2-inch cubes
4 tablespoons of butter
2 tablespoons of vegetable oil
2 large cloves of garlic, sliced
2 tablespoons of flour
1 (28-ounce) package of chicken or vegetable stock
Kosher salt and freshly ground black pepper, to taste
1 tablespoon of tomato paste
1 cup of dry white wine
1 (8-ounce) bag of frozen pearl onions
1/2 pound of mushrooms, wiped clean and sliced
2 (15-ounce) cans of artichoke hearts, rinsed and drained
Directions:
Wipe the pork well with paper towels.
Heat the butter and oil over medium-high in a 5-quart pot. Add the pork, a few cubes at a time. Brown in batches, as crowding the pot will cause the temperature of the fat to drop. After each batch is browned on all sides, remove to a bowl using tongs. When all are cooked, return to the pot.
Turn the heat to low and add the garlic. Cook for one minute. Add the flour and stir for about two to three minutes. Add the stock, salt, pepper, tomato paste and wine. Blend well. Bring to a boil.
Lower to simmer and cook for 30 minutes. Add the onions. Bring back to a simmer and cook for 20 minutes. Add the mushrooms and artichoke hearts. Blend well and cook for five to 10 minutes.
Serves six to eight.
Note from Phyllis: Italian imported tomato paste in a tube can be found in the supermarket and keeps indefinitely in the refrigerator.
Substitute veal for the pork, if desired.
Roast Chicken
Ingredients
1 (5-pound) free-range or kosher chicken
Kosher salt and freshly ground black pepper, to taste
Imported Hungarian sweet paprika
Directions:
Preheat the oven to 450 degrees.
Wipe the chicken thoroughly with paper towels. Sprinkle with the salt, pepper and paprika.
Place in a shallow roasting pan and roast for 90 minutes.
Remove from the oven and cover with foil. Let sit for 20 minutes.
Remove from the pan to a cutting board. Cut off the wings, thighs and legs. Remove the breast meat from the bones and slice. Pour the pan juices into a saucepan and heat through.
Serve with the pan juices.
Serves four.
Baked Apples
Ingredients:
6 Rome apples
Chopped walnuts
Real maple syrup
Sprinkling of cinnamon
Directions:
Core the top of each apple and gently run a knife down the center to remove the seeds. Place in a glass dish.
Fill each apple with the walnuts.
Pour the syrup over the apples and sprinkle with the cinnamon.
Cover the dish with plastic wrap. Cook in the microwave on high for 20 minutes. Remove. A knife should easily pierce the apple when done.
Serves six.
