November 20, 2020 | Lifestyle

November Favourite Fall Recipes to Try this Month

It’s the season of hygge, so grab your aprons and chefs hats 👨🏼‍🍳 and let’s get cooking! 🍳 

These comfort foods are the embodiment of fall, and what screams fall more than comfort food?

As the weather gets chillier, it’s only natural to warm ones self from the inside out. Happy cooking!

Roasted Brussel Sprouts with Warm Honey Glaze (Original recipe from bonappetit)

Ingredients:

  • 1½ lb. brussels sprouts, trimmed, halved
  • ¼ cup extra-virgin olive oil
  • ½ tsp. kosher salt, plus more
  • Freshly ground black pepper
  • ¼ cup honey
  • cup sherry vinegar or red wine vinegar
  • ¾ tsp. crushed red pepper flakes (optional)
  • 3 Tbsp. unsalted butter 3 scallions, thinly sliced on a diagonal
  • 1 tsp. finely grated lemon zest

STEPS: Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussel sprouts and oil in a large bowl; season with salt and black pepper. Carefully remove baking sheet from oven. Using tongs, arrange brussel sprouts cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes. Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber colour but not burnt (it will be foamy, that’s okay), 3–4 minutes. Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes. Transfer brussels sprouts to a large bowl. Add glaze and scallions and toss to combine. Transfer to a platter and top with lemon zest.

The Best Broccoli Cheese Soup (averiecooks)

Ingredients:

  • 1 tablespoon + 4 tablespoons unsalted butter, divided
  • 1 small or medium sweet yellow onion, diced small
  • 1 clove garlic, peeled and minced finely
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium vegetable stock (chicken stock may be substituted)
  • 2 cups half-and-half*
  • 2 to 3 cups broccoli florets, diced into bite-size pieces + 1 cups stems, optional (I used 3 cups florets and 1 cup stems
  • 2 large carrots, trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch
  • 3/4 teaspoon salt, or to taste
  • 3/4 teaspoon freshly ground black pepper, or to taste
  • 1/2 teaspoon smoked paprika or regular paprika, optional and to taste
  • 1/2 teaspoon dry mustard powder, optional and to taste
  • pinch cayenne pepper, optional and to taste (doesn’t make soup spicy and serves to enhance flavour) 8
  • ounces grated high quality extra-sharp cheddar cheese, with a small amount reserved for garnishing

STEPS: In a small saucepan, add 1 tablespoon butter, the diced onion, and sauté   over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently. Add the garlic and cook about 30 seconds, stirring constantly so it doesn’t burn. Remove from heat and set pan aside. In a large heavy-bottom pot, add 4 tablespoons butter, flour, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened. You are making a roux and it’s very important the mixture is thick or soup will never thicken properly later. Slowly add the vegetable stock, whisking constantly. Slowly add the half-and-half, whisking constantly. Allow mixture to simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal. While mixture is simmering, chop the broccoli and carrots. After simmering 15 to 20 minutes, add the broccoli, carrots, and the onion and garlic you previously set aside. Add the salt, pepper, optional paprika, optional dry mustard powder, and optional cayenne. If you don’t have these seasonings on hand, it’s okay, but they do add subtle depth of flavour. Stir to combine. Allow soup to simmer over low heat for about 20 to 25 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal. While soup simmers, grate the cheese. It’s important to use a high-quality cheese (not the cheapest thing you can find) because the flavour of the soup depends on it. Do not use pre-grated cheese in ziptop bags because that cheese is resistant to melting and won’t incorporate well. After simmering about 20 to 25 minutes, add most of the cheese, reserving a small amount for garnishing bowls. Stir in the cheese until melted and incorporated fully, less than 1 minute. Transfer soup to bowls, garnish with reserved cheese, and serve immediately.

Gnocchi with Sage Butter and Parmesan (bonappetit)

Ingredients:

  • 2½ pounds russet potatoes (about 4 large), scrubbed
  • 1¼ cups all-purpose flour, plus more for dusting
  • 2 teaspoons kosher salt, plus more
  • 1 egg, beaten to blend
  • 4 tablespoons (½ stick) unsalted  butter, cut into small pieces, room temperature
  • 2 ounces Parmesan, finely grated, plus more for serving
  • 24 sage leaves
  • Freshly ground black pepper

STEPS: Cook potatoes in a large pot of boiling water over medium-high heat until tender when pierced with the tip of a knife, 40–45 minutes; drain. As soon as potatoes are cool enough to handle, peel and pass through a potato ricer into a large bowl (if left to cool before ricing, potatoes will become gummy). Let cool. Sprinkle 1¼ cups flour and 2 tsp. salt over potatoes and, using your hands, make a well in the center. Pour egg into the well and stir in with a wooden spoon. Turn out dough onto a floured surface and gently knead, dusting with more flour as needed, until smooth but not elastic (be careful not to overwork), about 2 minutes. Divide dough into 8 pieces. Roll each piece into a 24″-long rope about ½” thick. Cut into ½” pieces, dust with flour, and arrange in a single layer on a lightly floured rimmed baking sheet. Toss butter, Parmesan, and sage in a large bowl. Working in batches, cook gnocchi in large pot of boiling salted water until they float to the surface, about 2 minutes. Using a slotted spoon, gently place on top of butter mixture as you go. Once all gnocchi are cooked, add ½ cup cooking liquid and gently toss everything together, adding more cooking liquid as needed, until butter and cheese are melted and a creamy sauce forms. Serve gnocchi topped with pepper and more Parmesan.

Squash & Radicchio Salad with Pecans (bonappetit)

Ingredients:

Squash

  • 6 898, honeynut, or delicata squash, halved, seeds removed, sliced into 1″-thick half-moons
  • ¼ cup extra-virgin olive oil
  • Kosher salt, freshly ground pepper

Vinaigrette and Assembly

  • 1 cup pecans
  • 1 tsp. plus ½ cup extra-virgin olive oil; plus more for drizzling
  • Kosher salt
  • ½ small shallot, finely chopped
  • ¼ cup plus 1 Tbsp. fresh lemon juice
  • 2 Tbsp. fresh orange juice
  • 2 Tbsp. Dijon mustard
  • 4 tsp. pure maple syrup
  • Freshly ground black pepper
  • 2 small heads of radicchio, leaves separated, torn if large
  • ½ medium Asian pear, thinly sliced
  • 3 oz. Piave cheese or Parmesan, shaved
  • ¼ cup parsley leaves
  • ½ lemon

STEPS: To make the squash: Place racks in middle and lower third of oven and set a rimmed baking sheet on each; preheat oven to 450°. Toss squash with oil in a large bowl; season with salt and pepper. Remove baking sheets from oven and divide squash between them, arranging in a single layer. Roast, rotating sheets halfway through, until browned and tender, 15–25 minutes. Set squash aside; reduce oven temperature to 350°.

Toss pecans with 1 tsp. oil in a small bowl; season with salt. Toast on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes. Let cool, then coarsely chop. Set ½ cup pecans aside for serving.

Blend shallot, orange juice, mustard, maple syrup, ¼ cup lemon juice, and remaining pecans in a blender until mostly smooth. With motor running, gradually stream in ½ cup oil and blend until emulsified and smooth. Season dressing with salt and pepper.

Toss radicchio and half of dressing in a large bowl to coat; season with salt and pepper. Arrange on a platter. Toss reserved squash with remaining dressing in the same bowl to coat; season with salt and pepper. Arrange over radicchio.

Toss Asian pear with 1 Tbsp. lemon juice in a small bowl. Top salad with Asian pear, cheese, parsley, and reserved pecans. Squeeze juice from lemon half over and drizzle with oil; season with more salt and pepper.


Th
e Best French Onion Soup (foodiecrush)

Ingredients:

  • 8 tablespoons butter
  • 4 tablespoons canola oil
  • 6 pounds yellow onions sliced 1/4 inch thick with the grain
  • 1/2 cup sherry wine
  • 1/2 cup red wine
  • 1/8 cup tomato paste
  • 1/4 cup garlic purée
  • 1 bouquet garni
  • 4 tablespoons concentrated beef base
  • 10 cups chicken stock
  • thyme leaves for garnish
  • 1 baguette cut into 1 inch slices
  • 8 slices provolone cheese
  • 2 cups shredded gruyere cheese (optional)

STEPS:

In a large stock pot or dutch oven, melt the butter and canola oil together over high heat and add the onions. Sauté, stirring occasionally until they start to caramelize, about 15 minutes. Reduce the heat to medium high and continue to sauté until the onions are a deep brown colour, about 1 hour. Deglaze with the sherry and red wine and cook until the liquid is nearly evaporated.

Stir in the tomato paste and garlic purée. Add the bouquet garni, chicken stock, and beef base and bring to a simmer and cook for 45 minutes.

Skim the butter fat/foamy liquid from the top, and discard. Taste for seasoning and add salt or pepper as desired. Remove the bouquet garni.

Ladle the soup into oven-safe bowls and top with 2-3 slices of the baguette, then top with a slice of provolone cheese and grated gruyere if desired. Place the bowls on a baking sheet and broil for 3-4 minutes or until the cheese is melted. Garnish with fresh thyme leaves and serve.


Cozy Autumn Wild Rice Soup (
gimmesomeoven)

Ingredients:

  • 6 cups vegetable stock (or chicken stock)
  • 1 cup uncooked wild rice*
  • 8 ounces baby bella mushrooms, sliced
  • 4 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 1 large (about 1 pound) sweet potato, peeled and diced
  • 1 small white onion, peeled and diced
  • 1 bay leaf
  • 1 1/2 tablespoon Old Bay seasoning
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk
  • 2 large handfuls of kale, roughly chopped with thick stems removed
  • Kosher salt and freshly-cracked black pepper

STEPS: Heat (an extra) 1 tablespoon butter in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.  Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.

Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning.  Stir to combine.

Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally.

Meanwhile, during those final 10 minutes, prepare your cream sauce in a separate saucepan on the stove.  In it, cook the butter over medium-high heat until melted.  Whisk in the flour until combined, and cook for 1 minute.  Gradually add in the milk, and whisk until combined.  Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened.  (It should be very thick.)

Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed. Serve warm.


Thai Peanut Chicken Ramen (
halfbakedharvest)

Ingredients:

  • 4 cups low sodium chicken broth
  • 1 can (14 ounce) coconut milk
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons honey
  • 1/3 cup creamy peanut butter
  • 1/4 cup Thai red curry paste
  • 3/4 pound boneless, skinless chicken breasts
  • 8 ounces cremini mushrooms, sliced
  • 2 red bell peppers, chopped 
  • 1 inch fresh ginger, grated
  • 1 clove garlic, minced or grated
  • 2-4 squares ramen noodles
  • juice of 1 lime
  • 3 cups fresh baby spinach
  • 1/3 cup fresh basil or cilantro, roughly chopped, plus more for serving
  • chopped peanuts and toasted sesame oil, for serving

STEPS: 1. In a large soup pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste. Add the chicken, cremini mushrooms, red peppers, ginger, and garlic. Set over medium heat on the stove and bring to a simmer, reduce the heat to medium-low and simmer 15 minutes or until the chicken is cooked through and shreds easily. 2. Once done cooking, shred the chicken. 3. Bring the soup to a boil over high heat. Stir in the noodles, lime juice, spinach, and cilantro. Let sit 5 minutes or until the noodles are soft. 4. Ladle the soup into bowls and top with peanuts and toasted sesame oil. Enjoy!

Best Spaghetti and Meatballs (bonappetit)

Ingredients:
Tomato Sauce

  • ¼ cup olive oil
  • 6 garlic cloves, thinly sliced
  • 2 sprigs basil
  • 2 28-ounce cans whole peeled tomatoes
  • Kosher salt, freshly ground pepper

Meatballs/Assembly:

  • 3 thick slices white sandwich bread, crusts removed
  • 2 large eggs, beaten to blend
  • 2 garlic cloves, finely chopped
  • cup fresh whole-milk ricotta
  • ¼ cup finely chopped prosciutto
  • ¼ cup finely chopped parsley
  • cup grated Parmesan, plus more
  • ¾ teaspoon fennel seeds
  • ¾ teaspoon dried oregano
  • ½ teaspoon ground nutmeg
  • ½ teaspoon finely ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 1¼ teaspoons kosher salt, plus more
  • 1 pound ground beef chuck, preferably 20% fat
  • 2 tablespoons olive oil, plus more
  • 12 ounces spaghetti
  • Torn basil (for serving; optional)

STEPS: Sauce: Heat oil in a large heavy pot over medium-low. Cook garlic, stirring occasionally, until a few pieces are golden brown around the edges, about 5 minutes. Add basil sprigs and stir to wilt. Add tomatoes, crushing with your hands as you go, and their juices; season with salt and pepper. Increase heat to medium-high; bring mixture to a simmer, then reduce heat to maintain a very gentle simmer. Cook, stirring occasionally, until sauce is thickened and flavours have concentrated, 60–75 minutes.

Run bread under cold running water until completely soaked. Firmly wring out to expel as much water as possible. Finely chop, then mix in a large bowl with eggs, garlic, ricotta, prosciutto, parsley, and cup Parmesan. Finely grind fennel seeds in spice mill or with mortar and pestle; add to bread mixture along with oregano, nutmeg, black pepper, red pepper flakes, and 1¼ tsp. salt. Mix well (it should resemble a coarse, wet paste). Add beef and break up into small pieces (a couple of forks work well). Mix gently with your hands until smooth and ingredients are evenly incorporated; be careful not to over-mix. Lightly oil your hands. Working one at a time, scoop out portions of meat mixture with a ¼-cup measuring cup; roll gently between your hands into balls. Arrange on a rimmed baking sheet. This is the point where you should get the sauce reheating, if needed, so it’s warm by the time you add the meatballs. Heat 1 Tbsp. oil in a medium nonstick skillet over medium. Add half of the meatballs and cook, turning and rolling occasionally, until browned on all sides, about 5 minutes total. Add meatballs to warm sauce. Repeat with remaining 1 Tbsp. oil and remaining meatballs. Cook meatballs in sauce (they should be mostly submerged) at a gentle simmer, carefully scraping bottom of pot and adding a splash of water if sauce begins to stick, until meatballs are cooked through and tender and sauce tastes rich and meaty, 40–50 minutes. Transfer meatballs to a clean baking sheet; cover with foil to keep warm. Pluck out and discard basil from sauce. Use a potato masher or immersion blender to break up any large pieces of tomato and smooth out sauce. Transfer 2 cups sauce to a small bowl; set aside for serving. Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Using tongs, transfer to pot with sauce. Gently stir, adding pasta cooking liquid by the tablespoonful as needed, until sauce coats pasta. Transfer spaghetti to a serving dish and top with meatballs and 1 cup reserved sauce. Sprinkle with more Parmesan and serve with some basil (if using) and remaining sauce alongside for topping.

Roast Chicken with Caramelized Leeks (bonappetit)

Ingredients:

  • 1 3½–4-pound whole chicken
  • Kosher salt
  • 3 leeks, white and pale green parts only, halved lengthwise
  • 3 tablespoons olive oil, divided
  • Freshly ground black pepper

STEPS: Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt per lb.) Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead. Place a rack in upper third of oven and set a 12”  cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425°. Meanwhile, toss leeks and 2 Tbsp. oil in a medium bowl to coat; season with salt and pepper. Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of the remaining oil; sprinkle with dry rub, if using. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in the center of skillet and arrange leeks around. Roast until leeks are browned at edges and tender and an instant-read thermometer inserted into the thickest part of breasts registers 155°, 50–60 minutes (temperature will climb to 165° as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes. Transfer chicken to a cutting board and carve. Serve with leeks.

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