by Phoenix Trent
There's nothing like a little comfort food to warm the body and soul in the crisp Hudson Valley autumn. Take a bite out of the cold weather, and try these hearty fall dinner recipes that’ll warm you to the core.
When the wind begins to chill and the landscape transitions into a vibrant palate of bright reds and yellows, nothing hits the spot like these simple and satisfying fall pleasers. They support local farmers with the added benefit of enjoying country perfection.
- 12 small red potatoes sliced in quarters
- 1/2-pound room temperature soft goat cheese
- 4 tablespoons minced chives
- 4 minced garlic cloves
- 2 teaspoons extra-virgin olive oil
- 6 thick cut slices bacon
- 6 slices rustic peasant bread
Rustic toast with a lightly herbed chévre spread, served with bacon and browned potatoes.
Instructions: Heat 2 tablespoons of olive oil in a pan on medium-high heat and brown off 2 minced garlic cloves. Once the garlic turns a deep golden brown, add in quartered potatoes, lower heat to medium and cover for one minute. Once the potato flesh has been cooked, raise the temperature to high and brown them off for another minute or two. Meanwhile, in a bowl, use a wooden spoon to beat the goat cheese until air has been properly worked in and the cheese becomes fluffy. Add minced chives, garlic, and 2 tablespoons of olive oil. Season with salt and pepper to taste. In a skillet, cook the bacon over medium heat until gently crisped, about 3 minutes per side. Drain on plate with paper towel. Toast the bread and spread the seasoned cheese on the toast, drizzled with olive oil. Arrange the coated toast, a slice of bacon, and 2 browned potatoes on each plate, serve, and enjoy.
After this delectable starter, bring your meal to a rolling crescendo with the following hearty and nutritious meal. Peppers are low in cholesterol and packed to the brim with essential vitamins A, C and K. Combined with the energy-packed protein goodness of chicken, this entrée truly can’t be topped.
- 4 large bell peppers, cored and sliced very thin
- 1 large onion, sliced very thin
- 1/3 cup organic balsamic vinegar
- 2 tablespoons gluten-free Worcestershire sauce
- 1/4 cup extra-virgin olive oil
- 1/4 cup low-sodium chicken broth
- 1 bunch broccoli rabe
- 2 tablespoons lemon juice
- 8 chopped cloves of garlic
- 1 teaspoon crushed red pepper
- 1 teaspoon Parmesan cheese
- 1/2 teaspoon rosemary
- 1 teaspoon oregano
- 1 teaspoon dried basil
- 1/2 teaspoon thyme
- 4 organic free-range split breasts of chicken, rinsed and patted dry (Fleishers has a great selection of fresh and organic meat)
Balsamic glazed pepper chicken with a side of spicy broccoli rabe.
Instructions: Begin by preheating oven to 375ºF. Toss the onion and pepper slices in a large stainless bowl. In large measuring cup, wisk-stir your sauce using: balsamic vinegar, Worcestershire sauce, olive oil, chicken broth, garlic, and mixed herbs. Pour sauce over the sliced peppers and onions and toss thoroughly to coat the veg. Place the chicken breasts in the bottom of a baking pan coated with olive oil. Generously season with salt and pepper to taste. Pour the balsamic pepper mixture over the chicken and arrange evenly in the pan.
Cover the pan with a piece of foil and place in the preheated oven. Bake for about 20 minutes. Spoon the tasty sauce over the peppers and chicken breasts, recover it, and continue to bake until beautifully tender. You want the chicken to be cooked completely through and the peppers to be soft but not mushy.
For a vitamin-packed side with a bite, remove the bottom fibrous stalk of a bunch of broccoli rabe. Chop coarsely and boil for 5 minutes on high heat. Remove with slotted spoon and place in a bowl of ice water to stop the cooking process. Heat 2 tablespoons of olive oil and brown off 2 chopped cloves of garlic combined with a pinch of red pepper flakes and oregano. Once the garlic is golden brown, add in the broccoli rabe after drying it down with a paper towel. Sautee for 3 minutes and serve with a squeeze of fresh lemon and a sprinkle of Parmesan.
Finish your meal with a simple and delicious apple galette. Our orchards are teeming with wonderfully ripe fruit, so this is the time to take advantage of the Valley’s bounty—bake a delicious dessert for family and friends.
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 7 tablespoons butter: 5 tablespoons cut into small pieces and chilled and 2 tablespoons melted
- 1 organic egg (pick up a dozen from your local farm stand)
- 1 tablespoon whole milk
- 2 tablespoons apricot preserves
- 2 large Honeycrisp apples
- 1/2 teaspoon very hot water
Honeycrisp apple galette with an apricot preserve drizzle.
Instructions: Preheat the oven to 425°F. In a medium bowl, toss the flour with the granulated sugar and salt. Fork mix in the cold butter until the mixture resembles small beads. In a separate bowl, beat the egg with the milk. Sprinkle 2 tablespoons of the beaten egg over the flour mixture and stir thoroughly. Working quickly, gather the dough into a mass, squeezing gently. Transfer the dough to a lightly floured surface and create a five-inch disk. Wrap in wax paper and refrigerate until firm. On a floured surface, roll out the dough to a 9.5-inch round, turning it to the right an inch or two each time you roll to maintain an even shape. Transfer the dough to a heavy flat baking sheet and fold up 1/4 inch of the edge of the dough to form a rim. Using a sharp knife, score the rim to allow for proper baking. Brush the rim with a little of the remaining beaten egg. Gently brush 1 tablespoon of the apricot preserves over the surface of the dough and refrigerate while you begin to prepare the apples. Peel, quarter and core the apples and slice each quarter lengthwise into 5 very thin wedges.
Arrange the apple wedges on the dough in a spoke pattern, overlapping them slightly to create a fan design. Brush the apple slices with the melted butter and sprinkle with the remaining 2 teaspoons of granulated sugar. Bake the galette in the oven for 30 minutes until the apples are fork tender and the pastry is a gorgeous golden brown. Allow to cool for 10 minutes.
Stir hot water into the remaining tablespoon of apricot preserves and brush on top of the galette. Serve at room temperature.
Set a festive table for family and friends and enjoy the seasonal deliciousness that our valley has to offer. Heat up apple cider on the range and combine with a dash of cinnamon and nutmeg to complete the perfect autumn meal. After a long day of apple picking and adventuring through the pumpkin patch, you’ll be craving a meal that will warm you from head to toe and fill you with the comfort of home.
Fall is a time to nest and crowd around the soothing warmth of a crackling wood fire. So sit down for a great dinner and enjoy all that the vibrant season of autumn has to offer.
