Fall is in the air...well, a little bit. We are still experiencing 90 plus temps...but with the cool nights, you can see the changing season in the trees. Last evening's low temperature was hovering about 50F. ....quite a change from the middle to upper 70's at night.
Friends are coming for dinner on Saturday! What do we enjoy for supper? The first thing that came to mind was a Fall Vegetable Roast. So many wonderful things are in the market now and I must take advantage of the choices including butternut squash and Yukon Gold potatoes. Here is one of our favorites.
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Fall Vegetables Roasted
vegetables
1 small butternut squash; cubed
2 red bell peppers; seeded and diced
1 sweet potato; peeled and cubed
3 md Yukon Gold potatoes; cubed
1 md red onion; quartered
1 tablespoon fresh thyme; chopped
2 tablespoons rosemary; chopped
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and pepper; to taste
Preheat oven to 425 F.
In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Yield: 6 servings
** Exported from Now You're Cooking! v5.86 **
Fall Vegetables Roasted
vegetables
1 small butternut squash; cubed
2 red bell peppers; seeded and diced
1 sweet potato; peeled and cubed
3 md Yukon Gold potatoes; cubed
1 md red onion; quartered
1 tablespoon fresh thyme; chopped
2 tablespoons rosemary; chopped
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and pepper; to taste
Preheat oven to 425 F.
In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Yield: 6 servings
** Exported from Now You're Cooking! v5.86 **
This side dish works so nicely for many meals, but today I am serving Salmon Wellington with a fresh salad of mesculin, glazed pecans, bleu cheese and a raspberry vinaigrette. Arriving at my favorite market, I go to the freezer chest to get Pepperidge Farm Puff Pastry....and THERE WASN'T A SINGLE PACKAGE IN THE CASE!! I stood there in disbelief since I have had the opportunity to buy this freezer staple for weeks now. What to do...a little late at this point to change my entree. The invitations were "in the email" and I couldn't back out now.
Desperation was not an option at this moment...and then I saw Athens Phyllo dough. I have never used phyllo dough and was a little hesitant...but what was I going to do. I bought the package and back to the kitchen. After reading the instructions about thawing, etc...I forged ahead. My result was absolutely wonderful...the same effect as the puff pastry...but more flaky. Sometimes, things really do work out when you have to stretch your imagination.
Desperation was not an option at this moment...and then I saw Athens Phyllo dough. I have never used phyllo dough and was a little hesitant...but what was I going to do. I bought the package and back to the kitchen. After reading the instructions about thawing, etc...I forged ahead. My result was absolutely wonderful...the same effect as the puff pastry...but more flaky. Sometimes, things really do work out when you have to stretch your imagination.
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| Salmon Wellington with Fall Roasted Vegetables |
For dessert...everyone enjoys
Orange Creme Brulee and Pirouettes .
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Orange Creme Brulee
1 c heavy cream
1 tb orange zest
3 lg egg yolks
1/4 c superfine sugar
pinch of salt
1 ts orange extract; I prefer Penzeys
For The Topping:
3 tb superfine sugar
orange peel; for garnish
Preheat oven to 300F.
Measure cream into small saucepan. Grate orange zest into cream. Heat, stirring constantly but do not let boil. Set aside.
In mixing bowl, mix the egg yolks sugar, salt and orange extract. Begin adding the hot cream a couple of dribbles at a time to temper the eggs. Don't pour all at once or you will scramble, i.e., cook the egg yolks. After adding all the cream, strain the mixture through a fine sieve.
Pour the cream and yolk mixture into small four ounce ramekins dividing evenly. Place them into a hot water bath and bake for about 35 minutes, until the custard jiggles only slightly in the center. Remove from oven and allow to cool in the water bath. Cover each with wrap and refrigerate for at least on hour before serving.
To serve, sprinkle remaining sugar over each ramekin. With brulee torch, caramelize the tops of each. Return to refrigerator to cool for 20 minutes.
This is an excellent recipe to prepare in advance...and torching top with guests watching is an easy impressive event!
Notes: WHStoneman 2010
Yield: 4 servings
** Exported from Now You're Cooking! v5.86 **
Orange Creme Brulee
1 c heavy cream
1 tb orange zest
3 lg egg yolks
1/4 c superfine sugar
pinch of salt
1 ts orange extract; I prefer Penzeys
For The Topping:
3 tb superfine sugar
orange peel; for garnish
Preheat oven to 300F.
Measure cream into small saucepan. Grate orange zest into cream. Heat, stirring constantly but do not let boil. Set aside.
In mixing bowl, mix the egg yolks sugar, salt and orange extract. Begin adding the hot cream a couple of dribbles at a time to temper the eggs. Don't pour all at once or you will scramble, i.e., cook the egg yolks. After adding all the cream, strain the mixture through a fine sieve.
Pour the cream and yolk mixture into small four ounce ramekins dividing evenly. Place them into a hot water bath and bake for about 35 minutes, until the custard jiggles only slightly in the center. Remove from oven and allow to cool in the water bath. Cover each with wrap and refrigerate for at least on hour before serving.
To serve, sprinkle remaining sugar over each ramekin. With brulee torch, caramelize the tops of each. Return to refrigerator to cool for 20 minutes.
This is an excellent recipe to prepare in advance...and torching top with guests watching is an easy impressive event!
Notes: WHStoneman 2010
Yield: 4 servings
** Exported from Now You're Cooking! v5.86 **
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| Orange Creme Brulee |
And the Last of the Summer Flowers for the Table
3 comments:
Mr. Bill, Thank you for this most timely post. I spied some great looking butternuts the other evening at a local produce stand on my way home from work. Since I am the only one that likes them I didn not pick any up. Now I have a recipe that I can pick the buternut out of for myself and someone else can have the pototoes (lol). I will most definitely be serving this in the next couple of weeks at a fall cookout. It will look as great as well as taste.
I think we all are going to be going into a cool down in the next couple of days. The weather front that will be cooling it down here looks like it will be coming in from your direcion. Fall is well on its way, but where has the summer gone? - G
That's just a dream meal all around.
Mr. Bill,
You salmon turned out beautifully. You were so clever to be able to turn a near disaster into success.
Your creme brulee looks fantastic. It's one of my husband's specialties. When we give a dinner party and serve it, we allow our guests to brulee their own (but only if they haven't had to much wine!)
Sam
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