Download Autumn Gatherings: Casual Food to Enjoy with Family and by Rick Rodgers PDF

By Rick Rodgers

When the leaves begin to fall and the temperature starts 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're making the main of this season's common 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 crimson 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 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 fireplace, every body can rejoice the pleasures of the autumn harvest. With scrumptious recipes and lovely colour pictures, Rick Rodgers and Autumn Gatherings can help encourage you to utilize this excellent season.

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Additional resources for Autumn Gatherings: Casual Food to Enjoy with Family and Friends

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Cut away the gnarly bottom of the celery root, then pare the entire root. Using a food processor fitted with the coarse shredding blade, shred the celery root. Transfer to a large bowl and add the bell pepper and scallions. 2. Combine the sherry vinegar, mustard, and sugar in a medium bowl. Gradually whisk in the olive oil. Season with salt and pepper. Pour over the vegetables and mix well. Cover and refrigerate for at least 1 hour to soften the celery root. ) Serve chilled. Soups and Salads 35 Pear, Pomegranate, and Greens Salad Makes 6 ser vings Two fruits that are indisputably at their best in autumn are pears and pomegranates, and they come together in this refreshing salad.

Remove the turkey from the bag and rinse thoroughly under cold water. Pat the turkey skin dry. Turn the turkey on its breast. Loosely fill the neck cavity with stuffing (or with the chopped vegetable mixture; see Variation). Using a thin wooden or metal skewer, pin the turkey’s neck skin to the back. Fold the turkey’s wings akimbo behind the back or tie to the body with kitchen string. Turn the turkey over. Loosely fill the large body cavity with stuffing. Place any remaining stuffing in a lightly buttered casserole, cover, and refrigerate to bake later as a side dish.

Stir in the capers and parsley. Season with salt and pepper to taste. 3. Add the cauliflower to the vinaigrette and toss. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. Serve chilled or at room temperature. Soups and Salad s 41 MAIN COURSES Dry-Brined Roasted Turkey with Sage and Cider Gravy Red-Eye Chili Tailgate Hoboken Cheesesteaks Leg of Lamb with Roasted Ratatouille Lamb Tagine in Roasted Whole Pumpkin Chicken Pot Pie “au Vin” Roasted Chicken Breasts with Root Vegetables and Thyme Asian-Braised Duck Legs with Chestnuts and Carrots Pork Pot Roast with Dried Figs and Herbs Crab-Stuffed Portobello Mushrooms Roasted Salmon with Pomegranate Butter Sauce Roasted Loin of Pork with Brussels Sprouts Oktoberfest Sausages and Red Cabbage 43 Dry-Brined Roasted Turkey with Sage and Cider Gravy Makes about 16 servings with about 6 cups gravy Make-Ahead: Salt and refrigerate the turkey the day before roasting While I am perfectly happy with the simple roasted turkey that I have been teaching for years (cover the breast with foil and kiss worries about dry white meat good-bye), I do want to acknowledge other cooking methods.

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