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Food Network Star Michael Symon's Cozy Autumn Suppers Recipes: Pizza, Roasted Pork, More
Acclaimed chef Michael Symon may host the popular show Burgers, Brew & 'Que on the Food Network, but when the air turns crisp in fall, his cooking changes to reflect the season. This is the approach he takes in his new book, Simply Symon Suppers. "The recipes in this cookbook really reflect the way we ate as a family growing up," says Symon. Try one of these mouthwatering dinners, perfect for autumn nights.
Pork Roasted With Braised Veggies(Serves 6)
1 cup plus 1 tbsp. Apple cider
2 tbsp. Dijon mustard
1 (6-rib) pork rack, ribs separated and reserved
2 tbsp. Smoked paprika
2 carrots, cubed
2 parsnips, cubed
2 potatoes, cubed
2 turnips, cubed
1 head garlic, separated into cloves, unpeeled
Small bunch of fresh thyme
1 tbsp. Olive oil
2 tbsp. Flour
2 tbsp. Chopped flat-leaf parsley
Directions
1. Heat oven to 450°F. Rub pork with 1 tbsp. Cider and mustard.
2. Season pork with 1 tbsp. Salt, 2 tbsp. Pepper and paprika. Put ribs in a roasting pan, set pork loin on top; roast 30 minutes. Transfer loin to a cutting board and tent with foil.
3. To pan, add next 6 ingredients. Drizzle with oil; roast 30 minutes. Transfer ribs to a board and tent with foil. Put veggies on a platter.
4. Set pan over medium. Add flour; cook 1 minute. Add 1 cup water, remaining cider. Boil, then simmer until thick. Stir in parsley.
5. Cut meat; place meat and ribs on platter. Top with pan gravy. Serve.
PER SERVING: 709 calories, 38 grams protein, 38 grams carbs, 6 grams fiber, 12 grams sugar, 47 grams fat.
Shrimp Scampi With Linguine(Serves 4)
1 lb. Linguine
2 tbsp. Olive oil
8 tbsp. (1 stick) unsalted butter
6 garlic cloves, thinly sliced
1 cup dry white wine
1 lb. Large shrimp, peeled and deveined
1⁄2 tsp. Crushed red pepper flakes
1⁄2 cup chopped flat-leaf parsley
2 tbsp. Fresh lemon juice
Directions:
1. Add 2 tbsp. Salt to a large pot of water and bring to a boil. Add pasta and cook, stirring occasionally to prevent sticking, 2 minutes less than the package directions.
2. Set a large skillet over medium. Add oil and 4 tbsp. Butter and heat to shimmering. Add garlic and a pinch of salt; cook 1 minute. Add wine and shrimp. Bring to a strong simmer and cook, stirring occasionally, until wine has reduced slightly and shrimp have cooked through, about 3 minutes. Add remaining ingredients and stir until the butter has melted.
3. Reserving 1⁄2 cup of the pasta water, drain the pasta and transfer to the skillet. Add the reserved pasta water and toss everything to combine. Serve.
PER SERVING: 837 calories, 39 grams protein, 91 grams carbs, 4 grams fiber, 4 grams sugar, 32 grams fat.
Grandma Pie With Mozz and Basil(Serves 6)
1 (28 oz.) can crushed tomatoes
6 tbsp. Olive oil
24 fresh basil leaves
3 medium garlic cloves, peeled
12 oz. Shredded mozzarella
1⁄2 cup finely grated Parmesan cheese
Directions:
1. In a blender, process tomatoes, oil, garlic, half of basil and a pinch of salt until smooth.
2. Heat oven to 500°F. 3. Divide dough* into 2 equal pieces. Grease 29 × 13" sheet pans with oil. Place a piece on each pan and spread out. Top both with mozzarella, followed by sauce. Bake 20 minutes.
*For dough: In a stand mixer fitted with the dough hook, mix 5 cups bread flour, 2 tbsp. Kosher salt and 2 tsp. Active dry yeast. Blend on low, adding 2 cups lukewarm water. Mix until dough comes together, 2 minutes. Increase speed to medium until dough is smooth, 10 minutes. Turn dough out onto a floured surface and shape into a tight ball. Return to bowl, cover with plastic, and set in a warm spot to rise 1 hour.
PER SERVING: 753 calories, 34 grams protein, 95 grans carbs, 7 grams fiber, 8 grams sugar, 27 grams fat.
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Roasted Rolled Loin Pork With Gravy
Pork, fennel and lemon are a classic combination and it's not hard to see why — they are delicious together. Usually a rolled loin of pork is sold rolled and tied, so to season the flesh of the pork you will need to untie and then tie again with kitchen string.
Leave rolled pork loin overnight in the fridge, uncovered, to allow the pork skin to really dry out which will give you great crackling when roasted. Sitting the pork on a rack during cooking also helps with the crackling.
Alternatively, you can sit the pork on a few root vegetables to elevate it. These root vegetables can be left in when you make the gravy and then strained out. They will have done their job and lost all their flavour and texture.
This recipe is great accompanied by Kathy's potato and fennel gratin with roasted shallots and sweet stem broccoli and followed by raspberry and champagne syllabub or fresh pineapple with cardamom.
For the pork 2 kgs Pork loin, use up to 2.2kg, skin well scored, at room temperature (Main) 2 Lemons, for zest only 3 Fennel fronds, reserved from the potato and fennel gratin (see above for a link to the recipe) 1 dash Olive oil, for drizzling 1 splash Apple cider vinegar 1 tsp Sea salt flakes For the gravy 2 Tbsp Flour 2 cups Chicken stock, hot, or more if needed DirectionsTo make the pork
To make the gravy
Pour the fat left in the roasting dish into a jug, leaving about 2-3 tablespoons in the dish. Stir in the flour and place over heat. Cook until the flour colours a little, then pour in the stock or vegetable water. Stir over heat until you have gravy with a syrupy consistency and season with salt and freshly ground black pepper. Strain hot gravy into a warmed jug or gravy boat.
5 Easy Recipes To Make In October
October is the first month we actually get to relax into fall. September always feels wishy-washy, like you're never sure how to dress or eat. Sweaters or sandals? Tomatoes or turnips? October is a little more sure of itself. We are firmly in spooky season (or decorative gourd season, to those who celebrate), and the weather and what's in season align a little more closely with what we think fall should be like.
Maybe you were dabbling with comfort foods in September, but October is the month to lean in. Buy the butternut squash, braise the meat, dust off the soup pot, and warm up your kitchen. The goal is to make your neighbors and passers-by hungry with the smells wafting from your home.
These five recipes are a good start in pursuit of that goal. Start off with sticky sweet roasted squash, graduate from there to the easiest pot pie you've ever made, and seal the deal with the soup version of lasagna (just trust). By the time you're done you'll be fully in fall mode.
Lightly coated in a mixture of brown sugar, butter, maple syrup, cinnamon, and nutmeg, butternut squash gets a glow-up in this simple yet spectacular side dish. As the squash roasts in the oven, the sugars caramelize, giving the squash an almost candied flavor. I would serve this with seared pork chops instead of applesauce for a classic flavor combination with a twist.
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The Spruce Eats / Bahareh Niati
A few convenience products (jarred Alfredo sauce, frozen peas and carrots, rotisserie chicken, and refrigerated biscuit dough) converge in this recipe that takes pot pie out of the weekend project category and into weeknight dinner territory. The prepared Alfredo sauce means you don't have to worry about sauteing onions and garlic or adding a bunch of seasonings, and you can get dinner on the table with zero stress.
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The Spruce / Maxwell Cozzi
Pork chops are usually quickly browned in a skillet and served with just a hint of rosy pink inside. And while that's a fine way to go about things, did you know that braising was an option, too? Braising yields chops with a tender, unctuous texture. In this recipe brown sugar, Dijon mustard, cider vinegar, and Worcestershire sauce (all common pantry staples, might I add) combine to create a full-flavored sauce with a perfect balance of sweet, savory, and sour.
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The Spruce Eats / Preethi Venkatram
This fall side dish goes with everything: roast chicken thighs, braised pork, leg of lamb, and kielbasa are just a few ideas. Cooking it in the Instant Pot also gets it off the stovetop and saves a ton of time. Traditional braised cabbage can take upwards of an hour, but this version only needs 5 minutes at high pressure.
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The Spruce Eats / Diana Chistruga
Want all the great flavors of lasagna but don't have a couple hours to spend prepping, assembling, and baking one? Meet your new favorite dinner: lasagna soup. Made with seasoned ground beef, canned tomatoes, and broken lasagna noodles, this soup is topped with a creamy mixture of ricotta, mozzarella, and parmesan and garnished with fresh basil for a dish with all the classic lasagna flavors, but made in less than half the time.
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Read the original article on The Spruce Eats.
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