To download recipe click HERE

This is a family favorite and extra easy to prepare.

Autumn Menu Receives Rave Reviews

While recently visiting my family, I took the opportunity to experiment with a few recipes from the Barefoot Contessa Cookbook.  The air was crisp and the days short which was the perfect setting for a hearty meal of salad, chicken and potatoes.  With only the freshest of produce and meats available (I was near the Salinas Valley in California) how could I go wrong with this menu?  Alas, it proved to be so successful that I wanted to share it with you.

Oven Roasted Vegetables

Ingredients:

2 small fennel bulbs, tops removed

1 pound small red potatoes

1/3 cup olive oil

1 pound string beans (haricots verts) trimmed

1 bunch asparagus, cut diagonally into 3" pieces

1/4 cup freshly grated parmesan (optional)

Directions: 

Preheat oven to 425 degrees.  Cut fennel into 6 wedges, keeping intact.  Cut potatoes in half lengthwise and place in shallow baking dish.  Drizzle olive oil, salt and pepper and toss.  Roast for 25 minutes until tender tossing once.  Toss string beans and asparagus and roast another 10 minutes.  (Optional) Sprinkle on parmesan cheese and roast another minute until cheese melts.

Chicken Bouillabaisse

 Ingredients:

1  (4 to 5 pound) chicken, cut into pieces
1  Tbls minced fresh rosemary leaves
2  Tbls olive oil
1  large head garlic, separated into cloves and peeled
1  tsp saffron threads
1  tsp whole fennel seeds
1  (15 oz) can tomato paste
2  cups chicken stock
1  cup dry white wine

Directions: 

Pat chicken dry and season generously with salt, pepper and rosemary.  Heat 2 T olive oil in dutch oven over med heat and brown chicken in batches (5-7 min per batch).  Set aside.  Lower heat to med-low and add garlic, saffron, fennel seeds, paste, stock and wine.  Stir and scrap up any browned bits and simmer 30 minutes until garlic is tender.  Carefully pour sauce into food processor and swirl until smooth.  Return sauce to dutch oven and add chicken.  Cover pot and bake 45 minutes or until chicken is done.  Serve hot is shallow bowls along with slices of crusty french bread.

 Roasted Butternut and Arugula Salad

Ingredients:

8oz Arugula
1# butternut squash (peeled and diced 1” cubes)
1/2 cup + 2 Tbls olive oil
1 Tbls maple syrup
3/4 cup apple juice
2 Tbls cider vinegar
2 Tbls. minced shallots
2 tsp dijon mustard
Toasted pumpkin seeds or walnuts
Dried Cranberries
Crumbled goat cheese

Directions:

Place peeled and diced squash on sheet pan and toss with 2 Tbls olive oil, maple syrup, salt and pepper. Roast 20 minutes at 400 degrees, turning once.  Combine apple juice, vinegar and shallots in small saucepan and bring to a boil over med-high heat. Cook until cider is reduced to 1/4 cup (about 6 min).  Remove from heat and whisk in mustard, 1/2 cup oil oil salt and pepper.  Spoon just enough vinaigrette over salad to moisten.  Add warm squash, pumpkin seeds, cranberries and goat cheese.  Serve immediately.