For this issue of The Digest, we gathered local chefs and beverage experts to weigh in on what they like to cook for fall. Providing us with some of their best fall food tips, tricks and seasonal specialities, we hope you’re as excited as we are to try some of these out yourself. For the full article, pick up a copy of the latest issue of The Digest or read it online here.
Additional Tips:
“If I’m making French onion soup and am too impatient to wait for my onions to caramelize, I will cut a round piece of parchment with a hole in the middle, and tuck it on top and around my onions. This really accelerates the process! Leave it covered for about 20 minutes, stirring every once in awhile. It is a huge time saver!”
– Breanne Butler, Culinary Director of Hudson Table
“My favorite fall meat to stew is boneless lamb chuck. Since lambs are birthed in late winter and early spring, the fall lambs have had time to develop a richness and flavor to them that you don’t find in the spring lambs. In the Northeast, you can find apple fed lambs during fall that have a very distinguished apple flavor in their meat.”
– Ayaz Adiguzelli, Chef and Owner of Graze and Braise and Modern Banh
Fall Wine Picks from Esporão:
Monte Velho White
Assobio Red
Alandra Rosé
Recipe:
Traditional Pot Roast from Alexandra Sartoga, Executive Chef of Garden Steaks
(serves 4)
3 ½- 4 pound chuck roast
1 ½ tablespoons Kosher salt
1 tablespoon ground black pepper
3 Tablespoons of vegetable oil
2 medium onions chopped
2 carrots chopped
2 celery stalks chopped
3 garlic cloves crushed
3 cups beef broth
1 cup dry red wine
3 tablespoons tomato paste
1 bay leaf
2 sprigs of fresh thyme
- Cut the chuck roast into large pieces about 1 ½ inches wide. Trim away any large pieces of fat. Sprinkle with the kosher salt and ground black pepper.
- Put the dutch oven on medium heat and preheat your oven to 250 degrees. Add the vegetable oil to pot and when the oil appears to shimmer, add the seasoned chuck roast and sear until golden brown on all sides.
- Remove the meat and add the onions, carrots, celery, and garlic. Allow to cook until the onions are slightly translucent. Add the tomato paste and incorporate it well with the vegetables.
- Put the meat back in the pan and add the red wine, stock, thyme and bay leaf.
- When the liquid begins to gently simmer, cover the pot and place it in the oven for 4 hours.
- Check the meat for doneness, it should pull apart easily with a fork.
* For an Asian influence use ginger or lemongrass and coconut milk. I love to do Latin inspired roasts adding dried chilies, tomatoes and tons of cilantro. You can mix up the side dishes also. Traditional roasts are usually served with mashed potatoes or noodles. But for the adaptations, I love to make coconut rice, steamed vegetables or quinoa.
About the Author/s
Abby is The Digest's Managing Editor. She spends her time looking at dogs on Instagram and eating her way around Jersey City.
