Tag: fall recipes

Hearty Beef and Vegetable Soup Bourguignon with a Twist

Looking to elevate your classic beef vegetable soup? Look no further! In this recipe from Food52, we take the traditional beef soup to new heights by adding a touch of fire-roasted tomatoes, Worcestershire sauce, and a generous helping of potatoes and chard. The result is a rich and flavorful Beef Vegetable Soup Bourguignon that is sure to impress your family and friends. So let’s get cooking!

Ingredients:

  • 1 ½ pounds beef chuck, cut into 1-inch chunks and patted dry with paper towels
  • 1 (32-ounce) can diced fire roasted tomatoes with juice
  • 3 cups (or one 10-ounce bag) chopped chard
  • 1 ½ pounds red-skinned potatoes, cut into 1-inch chunks
  • 1 cup finely chopped carrots
  • 1 cup finely chopped celery
  • 2 large yellow onions, finely chopped
  • 2 large cloves garlic, finely chopped
  • ½ cup red wine
  • 2 tablespoons Worcestershire sauce
  • 1 quart beef broth
  • 2 tablespoons olive oil
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • Salt and pepper, to taste
  • Dash of Tabasco sauce, for serving
  • ½ cup grated Parmesan cheese, for serving

Directions:

  1. Begin by browning the beef in batches to achieve a flavorful base. Heat the olive oil in a stock pot over medium-high heat. Avoid crowding the beef; cook in batches until all sides are browned. Once done, season the beef lightly with salt and set it aside on a plate. Reserve 2 tablespoons of fat in the pot and drain the rest.
  2. Now, let’s build the soup base. Add the chopped carrots, celery, and onions to the pot, sautéing them until they become soft and fragrant. This should take about 5 to 10 minutes. Stir in the finely chopped garlic and sauté for an additional minute.
  3. Pour in the red wine, and as it simmers, scrape up any browned bits left behind from cooking the meat. Allow the wine to reduce for about a minute. Next, add the Worcestershire sauce, diced fire-roasted tomatoes with their juices, and the beef broth to the pot. Gently add the browned beef (and any accumulated juices), potatoes, thyme, and bay leaves. Stir everything together to combine the flavors.
  4. Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer over low heat for approximately 1 ½ hours until the beef becomes fork-tender. After the beef is tender, add the chopped chardand let it simmer for an additional 20 minutes. Season the soup to taste with salt and freshly ground black pepper.
  5. To Serve: Remove the bay leaves and thyme sprigs from the soup. Ladle the Beef Vegetable Soup Bourguignoninto bowls and top each serving with a generous sprinkling of grated Parmesan cheese. For those who enjoy a bit of heat, serve Tabasco sauce on the side so that each person can add it according to their preference.

Side Dish Suggestions:

This Beef Vegetable Soup Bourguignon pairs wonderfully with a crusty baguette or warm, buttered rolls. The rich flavors of the soup will also complement a side salad of mixed greens with a tangy vinaigrette dressing.

With a blend of fire-roasted tomatoes, Worcestershire sauce, and hearty vegetables, this Beef Vegetable Soup Bourguignon offers a delightful twist on the classic. It’s a warm and comforting dish perfect for any season. The tender beef, robust broth, and savory vegetables will have your taste buds singing with joy. Don’t forget the grated Parmesan cheese for that extra touch of decadence! So gather your ingredients and prepare to savor the deliciousness of this Beef Vegetable Soup Bourguignon.

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Roasted Chicken With Lemon Curd, Garlic & Chiles

Excellently-roasted chicken that’s properly seasoned and cooked with herbs is the perfect hearty dinnertime meal for this time of year, and this particularly delicious recipe from Food 52 hits the savory and sweet spot needed for the fall or winter season.

One of the impressive choices this recipe makes is using the traditionally sweet lemon curd for a savory pairing, thus adding a tart-full richness to herb-encrusted sheet pan chicken thighs. What’s left is a medley of tender chicken, seasoned vegetables, and garlic-spread sourdough toast that will be sure to surprise and delight anyone eating alongside you at Sunday night dinner.

Ingredients For Roasted Chicken Thighs:

  • 6 bone-in chicken thighs with the skin still on
  • 3 garlic heads with the top third sliced off
  • 7 carrots, peeled and cut into 2-inch chunks
  • 4 sprigs of rosemary
  • 3 tablespoons of lemon curd
  • 2 teaspoons of urfa biber or ¾ teaspoon of red pepper flakes
  • 2 lemons, each halved horizontally
  • 1 loaf of sourdough, toasted
  • Kosher salt, for taste
  • Extra-virgin olive oil, for drizzling
  • Freshly ground black pepper, for sprinkling
  • Flaky salt, for sprinkling

Directions for Roasted Chicken Thighs:

  1. You’ll begin this delicious recipe by patting your bone-in, skin-on chicken thighs with a dry paper towel, so as to soak up any excess juices from the packaging. Then you’ll set the chicken thighs on a small tray or plate and season them all over with salt. Then set them aside as you prep the other ingredients.
  2. At this point, open your oven and position one rack in the center and one in the top slot. Preheat the oven to 425°F.
  3. Place your garlic heads (with each head’s top third sliced off) on a rimmed sheet pan alongside your peeled and cut carrots. Drizzle this garlic and carrot-filled sheet pan generously with olive oil, season it with salt and pepper, and toss it all together to coat fully. Lastly, turn the garlic so that the cut-side is facing downward.
  4. Next, finely chop enough sprigs of rosemary to yield 1 teaspoon. Transfer your chicken thighs (with the skin-side facing upward) to the sheet pan with garlic and carrots. At this point, you’ll carefully peel back the skin on the chicken thighs and evenly spread the lemon curd on the top of each thigh. Next, evenly sprinkle your chicken with the chopped rosemary and follow it by sprinkling the urfa biber or red pepper flakes. Smooth the skin back over the lemon curd and season your thighs with salt and pepper. Lightly-drizzle the thighs with oil, place the remaining rosemary sprigs onto the sheet pan, and add your lemon halves with the cut-side facing downward.
  5. Roast this filled sheet pan on the center rack for 25 minutes. Throughout the cooking process, rotate your thighsand shuffle the ones near the edges of the sheet tray toward the middle and vice versa. Flip over your lemon and garlic heads after the initial 25 minutes are through, and then continue roasting for 5-7 more minutes. You should be sure to keep a watchful eye on the chicken thighs and roast them until the skin is golden. If you want extra crispy skin, you can place the sheet pan under the broiler for 30 seconds to 1 minute.
  6. Lastly, to finish things off, you’ll bring your sheet pan to the table, set it atop a trivet, divide the pieces among three plates, and sprinkle it all with flaky salt. Squeeze the roasted garlic from its papery sheaths and spread it onto the sourdough toast. Squeeze the lemons all over, and enjoy!

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Chicken Chili Recipe

As it gets colder, there’s never been a better time for a great big pot of chicken chili, and this recipe from Smitten Kitchen hits just the spot.

Ingredients for Chicken Chili:

  • 2 pounds of boneless and skinless chicken thighs/breasts, cut into 3-4 large chunks
  • 1 small yellow onion, chopped small
  • 2 large garlic cloves, minced
  • 1 tablespoon of ground cumin
  • 1 ½ teaspoons of dried oregano
  • 2 teaspoons of fine sea salt
  • A bit of heat, via 1-2 jalapeños or other fresh hot pepper, minced (alternatively, ground chili powder)
  • 1 29-ounce can of crushed tomatoes, fire-roasted
  • 2 ⅔ cups of small dried beans
  • 5 ⅓ cups of water (replace all or in part with chicken or vegetable broth)
  • To serve: lime wedges, sour cream or Mexican crema, finely chopped white onion or thinly sliced scallion, chopped cilantro, corn or flour tortilla chips, and hot sauce

Directions for Chicken Chili:

  1. You’ll want to start by seasoning your boneless and skinless 50/50 mix of chicken thighs and breasts with salt, black pepper, and cayenne pepper. Press the seasoning into the meat, cover, and set it aside.
  2. It’s suggested that you use dried beans over canned beans for chili recipes, as they’re more economical, flavorful, and they’ll plump up without presoaking if used right.
  3. After prepping and dividing up all of your ingredients, you can honestly throw it all into a pot with the following cooking instructions:
  • If you’re cooking this chili on the stove, you’ll simmer the ingredients on low until the beans are tender. This will typically take about 2 ½ to 3 hours with you stirring occasionally to ensure that the beans do not break down.
  • If cooking this chili in a slow cooker, you’ll want to set the CrockPot or similar cooking instrument on HIGH for 4 ½ – 5 hours or on LOW for 8-10 hours.
  • If cooking this chili in an Instant Pot or electric pressure cooker, you’ll want to set it at high pressure for 30 minutes, noting that manual release will work fine. This cooking time is designed for small beans like red or black beans, though if you’re using larger beans you’ll probably need to set the cooker to 35 minutes.
  1. To finish this recipe, you’ll first notice that your chicken has most likely fallen apart in the pot, but if not you’ll need to shred the chicken to your desired texture with two forks. If you’re using a pressure cooker, you’ll simply be able to do this with the back of a spoon.
  2. At this point, taste the chili and adjust the flavor with seasonings according to your taste and serve with fixings of your choice.

A suggestion for the best side dish and topping: Try your hand at making your own fresh tortilla chips. Estimate approximately two small corn tortillas per person and cut them each into 8 wedges. Take a large baking sheet, brush it lightly with olive oil, and then arrange the tortilla wedges in one layer. Afterward, lightly dip the tops of the wedges with more olive oil, and top it all off with a sprinkle of fine salt. Bake them in the oven for about 10 minutes at 350°F, check for color, and add more baking time as needed. You’ll know the chips are done when they’re golden and crisp.

A note on kidney beans: this recipe doesn’t use red kidney beans, but small red beans instead, and they’re not soaked overnight. However, it should be noted that if you are using red kidney beans, that due to a protein called phytohemagglutinin, the FDA advises people who plan to use kidney beans in slow cookers to soak the beans for at least 5 hours first, drain the water. and boil them in freshwater for 10 minutes before continuing with the recipe.

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Fall Sweet Potato Dishes

Sweet potatoes are as unique as vegetables can be due to the fact that they have the dual benefit of being both a filling, savory side dish, and a satisfying, sweetened dessert all at the same time. Naturally, a single ingredient as versatile as this lends itself to a plethora of recipe options, and the fine culinary experts for Food52 have the perfect list of over three dozen sweet potato recipes to make your fall that much sweeter.

After reviewing this list, you’ll be sure to find the ideal recipe for the next time you’d like to incorporate the hearty, colorful vegetables into your breakfast, lunch, or dinner. From yogurt and nachos to frosted cake and hash browns, there’s little that sweet potatoes can’t do.

Sweet Potatoes Roasted In Coconut Oil

If your next dish is in need of a bite-sized, spectacularly simple snack, then this sheet tray recipe for 1-inch pieces of sweet potatoes is the perfect answer! While the original recipe only utilizes coconut oil, salt, and pepper when tossing the sweet potatoes, you’re encouraged to add some herby greatness to the mix. Try out adding some cumin, chili powder, and cayenne if you want it to have some kick or some grated orange zest, cinnamon, and maple syrup if you want to really accentuate the sugary flavor notes of your side dish. Any way you make it, the texture will be pitch-perfect if timed correctly in the 400° F oven.

Brown Butter-Roasted Sweet Potatoes With Arugula And Bacon

The savory trifecta of brown sugar, bacon, and sweet potatoes is on full display in this savory and sweet side dish that is sure to be popular at any autumnal buffet table. Collaborating brilliantly alongside the original flavor profile of the sweet potato’s savoriness is this recipe’s bacon strips, arugula, thyme, and sage. Similarly, the tossing of brown sugar atop the sweet potatoes before they touch a roasting pan is a brilliant move that saves the iconic sweetness that the main ingredient has come to be known for. It all results in a delicious cavalcade of herbs, protein, and sweet flavor that cannot and will not be beaten.

Sweet Potato Waffles, Sweet Or Savory

The brilliance of this recipe is that you get to choose the side of the sweet potato that you’re in the mood for: savory or sweet. These waffles break from the autumnal tradition of pumpkin spiced waffles and allow you to experiment a little bit in the kitchen as you may decide that they’re best served with cranberries, turkey, avocado, runny egg, or sausages instead of your standard maple syrup.

Fudgy Sweet Potato Brownies

It’s true that sometimes you just want to give in completely and allow your sweet potato to be a dessert, and there’s nothing wrong with that thanks to this recipe that dives into that arena head first. Sweet potatoes are the base of this brownie recipe alongside cocoa powder, semisweet chocolate chips, espresso powder, and your other standard brownie ingredients, resulting in a delicious assortment of sweetness both from the potato and chocolate at its core.

Whole Grain Sweet Potato Muffins

This is the perfect recipe for anyone wanting to get back to basics and be mindful about their health, as these whole-grain muffins rest on the subtle, flavorful laurels of the sweet potato itself. Accompanied by some aromatic spicessuch as cinnamon, allspice, and nutmeg, you can rest assured that these muffins will absolutely smell autumnal, and because they’re backed with whole-wheat flour, you’ll be happy to know that they’re not of the “hockey puck” texture consistency.

In the (likely) event that you read this recipe list and rush to buy a large number of sweet potatoes in bulk, be sure that you’re up-to-date on the best-storing practices for keeping these titans of culinary versatility fresher longer thanks to Food52.

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Fall Recipe: Chicken Braised with Cider

With the fall season upon us, it’s time to fire up the oven to cook up your more vegetable-based dishes and savory meals that prioritize flavor above all. Thankfully, this cider braised chicken fall recipe from Food52 hits all of those points and tastes great while doing it. It’s all thanks to the autumnal collection of chicken thighs, apples, and onions residing in a bubbling cider sauce with savory-sweet thyme infusing the flavor of the chicken throughout the cooking process. You’ll top the whole meal off by serving it atop some crust-laden bread or mashed potatoes so that your side dish can soak up the savory sauce in all its goodness.

Fall Recipe Ingredients:

  • 4 bone-in chicken thighs with chicken skin still attached
  • 1 tablespoon of extra-virgin olive oil
  • A pinch of Kosher Salt (to taste)
  • 4 small yellow onions (halved & peeled)
  • 2-3 small Fuji, Mutsu, or Stayman Winesap apples (cored & halved)
  • 8 sprigs of fresh thyme
  • Black pepper, freshly ground
  • 1 cup of chicken (or vegetable) stock
  • 1 cup of dry hard cider (can substitute non-alcoholic)
  • Brad, noodles, or potatoes for serving

Directions:

  1. You’ll want to begin this recipe by preheating your oven to 400°F. While it’s busy heating up, you’ll prep your chicken thighs by first patting them dry with a paper towel to remove the excess oil, water, and juices.
  2. Next, take a large, ovenproof skillet of at least 10 inches in diameter and heat it over medium-high heat until it’s properly hot. Once it is, add oil and swirl the skillet to coat the entire bottom with oil. You’ll then add your chicken thighs to the skillet with the skin side of the thighs facing down. Sprinkle the thighs with a pinch of kosher salt, and sear them for three minutes. Afterward, add your onion halves (cut side down), and sear the thighs for another five minutes. Feel free to rotate the pan as needed in order to brown the chicken evenly, but don’t disturb the chicken or onions when doing this.
  3. At this point, you will use some kitchen tongs to flip the onions to their reverse side and check the bottom of the chicken thighs to ensure that they’re golden. If they are, flip the thighs as well; if they’re not browned yet, wait another minute or so. Once the onions and chicken are flipped you may add your apple pieces to the pan with the cut side facing down. Scoot the chicken and onions to the side of the skillet as needed so that you can ensure the apples are receiving enough heat.
  4. Throw in your thyme sprigs to the pan and season everything with kosher salt and freshly ground pepper. Cook the apples for 4-7 minutes or until they’re evenly browned and then flip them over.
  5. Now you can carefully pour in your cider. Note: once added to the heating element, the cider will bubble vigorously. You’ll let the contents of the skillet simmer for 4-8 minutes or until the cider you poured in is reduced by half. Add your chicken or vegetable stock, and bring it all to a boil.
  6. After it’s boiling, use a potholder and transfer the skillet to the oven. Roast it for 10-15 minutes, until the chicken thighs reach an internal temperature of 165°F on an instant-read thermometer.
  7. Additionally, you can pierce the thighs with a knife to determine if they’re fully cooked. If the emitting juices have a clear coloration, you can consider them cooked. Though, it’s always nice to have peace of mind by double-checking with a digital instant thermometer.
  8. Take the skillet from the oven, and serve the chicken, onions, and thyme atop a starch base such as crusty bread, noodles, or roasted potatoes. You’ll do this so that the base can soak up all the sauces from the chicken.
  9. Enjoy!

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Delicious Creamy Potato Soup Recipe that’s Perfect for Autumn

With the fall season emerging, sweaters being taken out of attic storage, and crisper winds coming in, there’s never been a better time to put on a pot of soup. Luckily, this easy and delicious recipe for a hearty, creamy potato soup from Pinch of Yum is the perfect thing to whip up when you’re in need of some incredible comfort food.

Besides the bacon, which of course elevates this tried and true potato recipe, baking a delicious, fresh loaf of breadalongside your pot of soup is one of the contributing factors that can make this creamy potato soup into a main course and not just a secondary side. So, start planning your course of action for your main course(s) now, because the following recipe (which is a favorite from Pinch of Yum) is the perfect autumn treat for you, your loved ones, and friends you haven’t met yet. Take out that soup pot, preheat the oven, and let’s get started!

Ingredients:

6 slices of bacon

4 tablespoons of butter

2 cups mirepoix (celery, carrots, and onions, all minced)

3 cloves of garlic, minced

½ teaspoon of salt

½ teaspoon of sage

½ teaspoon of seasoning mix (thyme, rosemary, oregano, etc)

¼ cup of all-purpose flour

3 cups of whole milk

1-2 cups of chicken broth (varies depending on desired consistency and texture)

2 russet potatoes, peeled and cubed

Recipe:

  • The key to beginning this recipe the right way is preparing the bacon. You’ll want to preheat the oven to 400°Fand bake the bacon for 20 minutes after it’s been placed on a baking sheet that’s lined with parchment paper. After it’s baked, crumble or cut the bacon into small pieces.
  • To start your soup base, place your favorite soup pot on a burner set to low-medium, and melt your butter. Turn up the heat to medium-high, and then add your mirepoix, garlic, salt, and seasoning, and sauté this mixture of garlic, celery, carrots, and onions until it’s all soft and translucent.
  • Then, add your flour and stir it into the vegetables for a few minutes so that you cook that floury taste away. Once it’s gone, add the milk a little bit at a time. You’ll want to stir after each incremental addition of milk until the consistency is smooth and creamy or simply to your liking. At this point, the soup should start out very thick and eventually thin out once you begin adding milk.
  • Now add in your potato pieces, stir it all together, and take stock of the consistency. You’ll then add chicken broth until you get to the consistency that you’re looking for. If you want a thicker soup, use less broth, and vice versa if you’re looking for a thinner soup.
  • This is where the flavor can really make its presence known. You’ll want to let the soup simmer for 30-40 minutes minimum. The potato soup will begin to thicken as it continues to simmer and even more so when it’s cooling down. It’s suggested that you wait until the potatoes are nearly fully melted with their edges softened a bit before you remove the pot entirely from the heat. With this said, feel free to let the soup simmer “slow and low” to really ingrain a rich flavor into the pot. Just be sure to keep an eye on the consistency and stir the pot throughout the process with your extra chicken broth on standby.
  • Once it’s removed from the heat, either pour your soup into bowls and add your bacon pieces or if you’re serving a larger crowd you can sprinkle your bacon into the pot and stir it into the soup.

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