Food and Wine's Chicken Scarpariello

Hard to believe it but I'm on the road again. In fact, I'm on my way to New Orleans. I'll be back next week and in the meantime, I've made a little something to tide you over.

Earlier this year, Food & Wine magazine began arriving in our mailbox each month. Curious too, since neither the husband nor I had signed up for a subscription. I suspect it may have something to do with our Carnegie Hall series, but in any case, I've certainly been happy about it.

We've both enjoyed paging through the magazine each month, but never quite got around to cooking from it ... until last Sunday, that is. The October 2010 issue is jam-packed with recipes too tantalizing to be ignored. We set our sights on the Chicken Scarpariello, page 120, and a finer choice I cannot imagine.

Redolent with the aroma of sauteed garlic and fresh rosemary, this dish really ups the anti on the traditional with the addition of some piquant Peppadew peppers. (For those unfamiliar, Peppadew are sweet, spicy, pickled peppers that typically hail from South Africa ... although mine hailed from Zabar's.) And, of course, you can never go wrong with that lemony tang that makes a good Scarpariello so inviting. In fact, I added even more fresh lemon juice to the sauce, because I'm such a fan.

For the most part, I followed the recipe - opting for some bone-in, skinless chicken thighs rather than the boneless, and adding a couple of skinless boneless breasts for myself as well. (Not a fan of the thighs ... neither the chicken's, nor my own.) I used whole wheat pastry flour, rather than all-purpose flour to coat the chicken, and I used perhaps 1 or 2 teaspoons of butter to mount the sauce, rather than the 2 tablespoons called for in the recipe. The results? Magnificent!

This was the most succulent, tender, and flavorful chicken dish I've made in a long, long while. Its going right into the rotation, Chez Diva, and I'm looking forward to making it again. You can find the recipe here ... print it out, then run, don't walk, to your stove and make it. Its just that good.

And don't say I never gave you anything.

Bon appetite!

Poblano Flecked Cornbread

Operating on the theory that you can never be too festive, too good looking, or have too many recipes for cornbread - here's another one for your files.

What? You've never heard that saying? That's my version and I'm sticking to it. ;)

Given the extreme poblano situation here, cornbread seemed like a good idea. Plus, you can't really serve chili without cornbread, right? Right.

Pressed for time, I opted to simply chop the poblanos and throw them into the batter as is. Tasty to be sure, especially if some of the peppers have a little heat, but it also occurs to me that roasting them would be a good idea. If you have the time and inclination, I'd suggest a brief roast before chopping. And, if you're looking to gild the lily, you might also choose to throw a handful of sharp cheddar into the batter. You can never go wrong with the chili/cheese combo.

Finally, this is my standard cornbread recipe. Its moist, crumbly, and not a bit too sweet. If you have a favorite cornbread recipe, by all means use it. I offer this as but one variation on a theme ... and there's always room for interpretation.

Poblano Cornbread:

• 1 cup yellow cornmeal
• 1 cup flour (I used white whole wheat)
• 3 teaspoons baking powder
• 3/4 teaspoon salt
• 2 large (or 4 small) fresh poblano peppers, seeded and cut into small dice
• 1/4 cup pure maple syrup
• 1 cup non-fat milk
• 1 large egg at room temperature, beaten
• 1/4 melted butter
• 1/2 cup shredded sharp cheddar cheese, optional

1. Pre-heat your oven to 400 degrees F.

2. In a large mixing bowl, combine the cornmeal, flour baking powder and salt. Whisk well with a wire whisk to blend. Add the diced poblano and stir to incorporate. Reserve.

3. In another bowl, combine the maple syrup, milk and beaten egg. Whisk well to fully incorporate. Add the melted butter and whisk again until thoroughly combined. Pour this mixture over the dry ingredients and stir with a spatula until just combined. Add the shredded cheese, if using, and fold in to distribute evenly.

4. Pour the batter into a buttered, 8 x 8 inch, oven-safe glass baking dish and bake in the middle of a pre-heated 400 degree oven for 20 to 25 minutes, or until lightly browned and cooked throughout. Remove dish to a wire rack to cool slightly. Serve and enjoy!

Bon appetite!

p.s. - Stay tuned for the return of Thirsty Thursdays tomorrow. I'll have an unusual and exceptionally delicious cocktail for you. You're going to like this one, I promise.

Chicken and White Bean Chili

Will this blog explode if I post one more chili recipe here? Probably. But that's a chance I'm willing to take. I've got a situation here.

My fridge seems to be breeding poblano peppers. Like tribbles. Only greener and more tasty.

I could swear Mama Diva brought down 2 or 3 poblanos when she came to visit recently. But then I blinked and there were 4. Blinked again and there were six. At last count, there were eight. Clearly, they're planning a coup. I'm not waiting around to see how this turns out. It's time for action. It's time to make chili.

Chicken and White Bean Chili:

• 1 tablespoon extra-virgin olive oil
• 1 medium onion, peeled and diced
• 2 large cloves of garlic, peeled and minced
• 4 large poblano peppers, seeded and chopped
• pinch of crushed red pepper flakes
• pinch of Kosher salt and some freshly ground black pepper
• 1 pound ground chicken breast
• 1 1/2 tablespoons chili powder
• 1 teaspoon Ancho or New Mexican chili powder
• 2 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper, or to taste
• one 14.5 ounce can of Petite Diced Tomatoes with Jalapeno
• one 15 ounce can of cannellini beans, rinsed and drained
• 1 tablespoon tomato paste
• 1 cup non-fat, low-sodium chicken broth, plus additional for simmering

Garnishes:

• chopped red onion
• chopped fresh parsley or cilantro
• shredded sharp cheddar cheese
• sour cream or non-fat Greek yogurt

1. Heat the oil in a large, heavy-bottomed skilled over medium-high heat. When it is hot but not smoking, add the onions, garlic, poblano peppers and a pinch of crushed red pepper flakes to taste. Add a pinch of salt and some freshly ground black pepper. Stir and saute until the onions are translucent, but not yet browned, about 5 minutes.

2. Add the ground chicken and saute until no longer pink, about 5 to 6 minutes, stirring and using a wooden spoon to break up into bite size pieces.

3. Add the chili powders, cumin and cayenne pepper and stir well to incorporate. Saute 1 minute, then add the diced tomatoes, tomato paste and chicken broth, stirring well to blend. Add the drained white beans, stir. Allow the chili to come to the boil, then reduce heat to low and simmer, uncovered, for at least 30 minutes and up to 1 hour - adding a bit more chicken broth as necessary to keep things moist. Taste and adjust the seasonings, adding more of anything you wish. Serve garnished with any and all of the above and enjoy!

As written this recipe will serve 5 to 6, depending on portion size.

Notes: If you do not have poblano peppers, you may substitute green bell peppers, though the chili will not be as spicy. In that case, you might choose to add a diced jalapeno to ramp up the heat if you wish.

As for the chili powders, use whatever you have on hand, or whatever blend you like. No need to be too specific, I believe in cooking with what you've got!

I also believe in serving chili with cornbread ... and I'll tell you all about that later on in the week. Stay tuned.

Bon appetite!

Chicken Meatballs with Ariosto Seasoning

Its no secret that we're in the midst of an extraordinarily hot summer. Record highs have been set all over the country and here in the city, we've been living in a blast furnace; each day more hot and humid than the next. I'd say that its typical for July, except that we're on pace to have the hottest July on record. Ole.

My birthday fell smack in the middle of this unusually hot month and when dinner time rolled around, I wanted what I always want for my birthday meal ... despite the heat. I wanted meatballs.

Its long been a joke in my family that my birthday tends to be the hottest day of the year. It wasn't this year, but it was close. Regardless of the heat, I bowed to tradition; only this year, I lightened things up a bit. I chose to make chicken meatballs and I had a little help in seasoning them too.

Recently, the good folks at Ariosto seasonings reached out to me and offered me some samples of their seasoning blends. I happily accepted. Made in Milan, Italy, with Sicilian sea salt, Ariosto seasonings are one of Italy's top selling brands. They feature a delightful blend of herbs and sea salt, with no additives, MSG, or artificial ingredients. Ariosto sent me a wonderful assortment of their blends, and in this recipe I've used their: Insaporitore per Carni (seasoning for meat and chicken), Aglio e Peperoncino (a spicy blend featuring garlic and crushed red pepper flakes), and Insaporitore per Sughi al Pomodoro (seasoning for tomato sauce).

The results? Magnificent! Or, should I say, magnifico?! The sauce had a wonderfully spicy kick, due to the crushed red pepper flakes, and the meatballs were tender and perfectly seasoned. Mille grazie per tutti, Ariosto!

Spicy Tomato Sauce:

• 1 1/2 tablespoons extra virgin olive oil
• 2 cloves of garlic, peeled and minced
• 1 teaspoon Ariosto Aglio e Peperoncino seasoning
• one 7g packet of Ariosto Sughi al Pomodoro seasoning
• one 28 oz. can of crushed tomatoes
• 2 teaspoons tomato paste
• one 8 oz. can of tomato sauce
• 1/4 cup good quality red wine
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

1. Heat the oil in a large, non-reactive, sauce pan over medium-high heat until hot but not smoking. Add the minced garlic and 1 tsp. of Ariosto Aglio e Peperoncino seasoning and saute, stirring, for one minute.

2. Add the rest of the ingredients to the pot, stir well to combine, and allow the mixture to just come to the boil. Reduce heat to low, cover and simmer, while you make the meatballs. Stir once in a while, for good measure.

Chicken Meatballs:

• 1 pound ground chicken breast
• 1 teaspoon Ariosto Insaporitore per Carni seasoning
• 2 teaspoons salt-free grilling blend (I use Mrs. Dash Steak blend)
• 1/4 cup grated Parmesan cheese
• some freshly ground black pepper
• dash of freshly grated nutmeg
• 1/4 cup chopped fresh parsley
• 1 egg, beaten
• 1/4 cup seasoned whole wheat bread crumbs

Pre-heat your oven to 425 degrees F.

1. In a large mixing bowl, combine all of the ingredients and mix well - with clean hands, or a fork - to blend. Mix until fully incorporated. Mixture will be slightly sticky. Form the mixture into 12 even, round, meatballs and place on a large baking sheet when formed.

2. Bake meatballs in the middle of a pre-heated 425 degree oven for 15 minutes.

3. Remove from oven and transfer the meatballs to the sauce, stirring to coat. Cover the pot and allow the meatballs to simmer gently in the sauce - on very low heat - for at least 30 minutes and up to an hour, so the flavors will meld. Stir once in a while to ensure they don't stick to the bottom of the pan. Serve over cooked pasta and garnish with some chopped fresh parsley and freshly grated Parmesan cheese. Enjoy!

As written, this recipe will serve 6.

Careful readers will note the lack of salt in both the meatballs and the sauce. Since the seasoning blends feature sea salt, I found it unnecessary to use additional salt. Do as you see fit.

Ariosto seasonings are available online and in some specialty markets across the country. I look forward to trying their potato and fish blends, as well as future experimentation with the seasoning for meat. I really enjoyed the flavor of the sauce seasoning, and found the ease of use to be a real time saver - no need to measure or dust off a long list of herbs and spices ... its all right there in that happy little packet.

A brief word of caution regarding the Aglio e Peperoncino blend ... its spicy! Personally, I like it that way, but go easy if you're heat averse.

Lastly, if you're unable to find Ariosto seasonings in your neck of the words, feel free to reach out to the charming and delightful Mr. Saverio Lo Presti - you may contact him via email: slopresti@ariosto.it - and he will respond immediately.

Buon appetito!

Chocolate Chip Zucchini Cake

You may want to file this recipe away for use later this summer, when your garden overflows with zucchini. Then again, this cake is so good, you may not want to wait.

If you're in the mood for a rich, moist, chocolaty extravaganza - this is the cake for you. And, bonus, you can count it as a vegetable! Well, not really, but you will have the added benefit of some nutritious zucchini to off-set your indulgence. I'd say that's a good deal; a very good deal, indeed!

I've adapted this recipe from The Flat Belly Diet Cookbook and I'm well pleased with the results. I've added some cinnamon and Chinese Five Spice powder to bump up the flavor, reduced the amount of oil, and altered slightly the composition of the flour. This is a quick, nutritious and wholesome splurge that's sure to satisfy even the most dedicated chocoholic.

Chocolate Chip Zucchini Cake:

• 1 cup whole wheat pastry flour
• 3/4 cup whole wheat flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon Chinese Five Spice Powder
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup non-fat vanilla Greek yogurt
• 1/4 cup canola or vegetable oil
• 1 teaspoon pure vanilla extract
• 1 1/2 cups shredded zucchini (@ one large zucchini)
• 3 cups semisweet chocolate chips, divided in half

1. Pre-heat your oven to 350 degrees F and coat an 11'" x 8" baking pan with a light coating of butter or oil. (I did not have a pan this size, so I used a 9" x 9" glass baking pan and it worked just fine. Adjust the baking time accordingly depending on your pan size.)

2. In a mixing bowl, combine the flours, baking powder, baking soda, salt, cinnamon and Chinese Five Spice Powder, whisk well to combine and reserve.

3. In a large mixing bowl, whisk together the eggs, sugar, yogurt, oil and vanilla until thoroughly combined. Whisk in the shredded zucchini until combined, then stir in 1 1/2 cups of semisweet chocolate chips.

4. Add the reserved flour mixture, by thirds, to the zucchini mixture and stir until just combined. Pour into prepared baking pan and bake in the middle of a pre-heated 350 degree oven for 30 to 40 minutes, depending on pan size, or until lightly browned and cooked throughout. The cake is finished when a wooden toothpick inserted into the center comes out clean. (If you're using the 9 x 9 inch pan, the cake will need to bake for approximately 40 minutes. Less time will be needed for the 11 x 8.)

5. Remove cake from the oven and immediately sprinkle the remaining 1 1/2 cups of chocolate chips over the top of cake. (Pictured above.) Allow the chips to sit for a minute or two, until softened and melty. Spread the melted chips in an even layer across the top of cake to form frosting. Allow the frosted cake to cool for at least 45 minutes, prior to serving, so they frosting will set.

This cake comes together in a hurry - I'd say 15 minutes of mixing time - so its every bit as easy as making a boxed cake and its healthier to boot! Waiting for the frosting to set is the most difficult part of the operation. You'll need at least 45 minutes and even then, the chocolate will be runny. Once the cake has cooled entirely, the chocolate will firm up a bit, but will remain rich and creamy. Unused portions can be saved at room temperature or in the fridge, just be sure to cover tightly with some plastic wrap or foil.

The Greek yogurt and zucchini combine to lend the finished cake a wonderfully creamy texture and it is surprisingly moist. I like the flavor so well, I might even be inclined to skip the frosting and bake off the batter in the form of muffins next time. Stay tuned.

I'm submitting this recipe to Hey What's for Dinner Mom's Just Another Meatless Monday feature. Be sure to stop by Laura's place today and check-out the other meatless offerings!

Bon appetite!

Chicken and Rice Casserole

How's about a little Leftover Magic today?

If you're anything like me, a trip through your refrigerator will often yield a somewhat disjointed collection of leftover bits in need of use. Perhaps a handful of steamed broccoli, some cooked rice, an assortment of pepper halves, a handful of button mushrooms, and maybe even a lonely half chicken that needs a good home. Or at least that's what I found last Wednesday as I was trying to throw dinner together.

The lesson for today isn't so much about a recipe, as I doubt you'll have the same ingredients lounging around your fridge, as it is about recycling ... using bits and pieces of other meals to create a new and satisfying dish. I recognize that this recipe may be better suited to last week's cooler temps, but given the holiday weekend, you might just have some leftovers of your own.

Let's face it, casseroles are where all straggling bits go to glory; so use what you've got. You can make this dish with rice, or leftover noodles, or any kind of pasta. You can make it with turkey, chicken, ham or roast pork. You can leave the meat out and double up on the veg. Its all good and all delicious ... especially when topped with cheddar cheese!

Basically, we're talking about a technique here: saute some veggies, make a roux, add some liquid, protein and a starch, then bake. It couldn't be more simple or more comforting.

Amounts here are flexible, as are ingredients.

Chicken and Rice Casserole:

• 1 tablespoon of butter
• 1 1/2 tablespoons of olive oil
• 1 bell pepper, any color or a poblano, seeded and diced
• 1 shallot, peeled and minced
• 8 button mushrooms, stemmed and chopped
• 1/2 teaspoon Herbes de Provence (or whatever seasoning you like)
• Kosher salt and freshly ground pepper
• dash of curry powder, if desired
• 3 tablespoons flour (I used white whole wheat)
• 1 1/2 cups of non-fat, low-sodium chicken broth
• 1/2 to 3/4 cup of fat-free Half and Half (or milk)
• 1/4 cup of sharp shredded cheese, cheddar, provolone or Parmesan
• 1 to 2 cups of cooked chicken, shredded or cubed
• 1 to 2 cups of steamed broccoli florets, chopped
• 3 cups of cooked rice (I used a brown and wild rice mix)
• some additional sharp cheese for topping
• some bread crumbs for topping

1. Add the butter and olive oil to a large skillet and melt over medium-high heat. Add the peppers, shallots and mushrooms and saute, adding a pinch of salt and some freshly ground black pepper, and a dash of curry powder, if desired. Stir and saute until the vegetables begin to soften, about 4 to 5 minutes.

2. Add 3 tablespoons of flour to the pan and stir well to blend, continue to saute for 1 minute. Add 1 1/2 cups of chicken broth to the pan, raise the heat to high and allow the mixture to come to the boil, stirring well. Let the mixture bubble away until it begins to thicken, roughly 3 to 4 minutes, then add the fat-free half and half and 1/4 cup of sharp shredded cheese. Stir well to combine.

3. Pre-heat your oven to 325 degrees.

4. Add the cooked chicken, the broccoli and the rice, stirring well to combine. Add more liquid, if it seems necessary. Transfer the mixture to a buttered casserole dish and top with some whole wheat bread crumbs and some additional shredded sharp cheese. Bake in the middle of a pre-heated 325 degree oven for approximately 30 minutes, or until beginning to brown and hot throughout. Serve and enjoy!

As written this recipe will serve 4 to 6, depending on portion size.

So what's your favorite way to re-use leftovers? Hungry Diva wants to know.

Bon appetite!

Breakfast: Pompanoosuc Porridge Edition

Its Thursday and odds are you've come here expecting a drink ... instead, I'm offering you porridge. Hardly seems fair, huh? I mean, you've done nothing wrong, its not as if you need to be punished. And yet, porridge is on the menu - and you'll like it too, I promise. This porridge is in no way punitive

Honestly, this week has thrown me for a loop. With the holiday on Monday, then Ash Wednesday yesterday, my whole schedule has been out of whack and I have no idea how it got to be Thursday so soon. The calendar may say otherwise, but it feels like a Tuesday to me. And no one drinks on Tuesday, right? So, porridge it is.

To be clear, no one sent me this product or asked me to write about it. I paid for it myself and I'm talking about here because its something I use and enjoy. (Bonus, King Arthur, you're getting some free publicity. You're welcome.) This has become my go-to winter breakfast and I recommend it, highly.

Pompanoosuc Porridge is a yummy blend of Irish oats, bulgar wheat and flax. That's it, that's the entire list of ingredients. I came across this delicious mix while traipsing through King Arthur Flour's site and I couldn't be happier about my discovery. Its a wholesome, hearty, stick-to-your-ribs (and hopefully not your thighs!) breakfast that makes a really nice change from ordinary oatmeal. Plus, its fun to say! Say it with me: Pompanoosuc! See?! Fun. I can hardly stand the excitement.

Once you've calmed yourself, I suggest serving it thusly:

• some cooked Pompanoosuc Porridge
• 1/2 of a Granny Smith apple, chopped
• some whole walnuts and pecans
• agave nectar
• cinnamon

Top the cooked porridge with the apples, walnuts and pecans, then drizzle the whole shebang with agave nectar and dust with some ground cinnamon, to taste. Grab a spoon and get busy.

One serving of porridge has 150 calories, 4 grams of fat, 5 grams of fiber and 6 grams of protein. You'll get credit for a fruit with the apple, an extra punch of protein from the nuts, and the agave and cinnamon will make you smile. More importantly, you'll be full for hours. I can't think of a more delicious way to start the day.

Its economical too. At $6.95 per package, with @ 23 servings per bag, that rounds out to .30 cents a bowl. Sweet!

I'd tell you that "its a good thing" ... but that tagline belongs to someone else and I'm definitely not her.

Fear not, we'll be getting our drink on next Thursday as per usual. And hopefully, my schedule will return to normal next week too ... my stove is feeling rather forlorn.

So, what's your go-to winter breakfast? Chilly Diva wants to know.

Bon appetite!

Recipe for Pot Roast

A simple, and simply delicious, recipe for the classic comfort food: pot roast.

I don't know about you, but let the weather drop just ten or fifteen degrees and, immediately, I start thinking pot roast. Even a slight chill in the air puts me in mind of root vegetables and long, slowly simmered, dishes of the savory sort. Pot roast is the ultimate fall comfort food.

Though I've made it dozens of time, I don't think I've ever made it the same way twice. Sometimes I'll use a crock pot, sometimes a roasting bag; sometimes with potatoes, sometimes without ... all depends on what I've got on hand. Last week I chose to simmer it in the oven and skip the potatoes. Instead, I've included a veritable cornucopia of root vegetables: carrots, turnips, parsnips and butternut squash. Feel free to vary the veggies according to your own desires. Almost anything and everything will work well in this dish.

Please don't be put off by the long list of ingredients here. The dish comes together quickly. My advice is to chop and prep all of the vegetables before you begin browning the meat. A little chopping, a little mixing and once its in the oven, your work is done!

Basic Pot Roast:

• one 4 to 5 pound beef rump roast, tied
• salt, pepper and some Essence of Emeril for seasoning
  
• 2 tablespoons olive oil
• 3 large cloves of garlic, peeled and minced
• 1 medium onion, peeled, halved and sliced
• 1/3 cup of Vin Santo or a dry sherry
• 3/4 cup red wine
• 1 tablespoon tomato paste
• 3 (whole) large sprigs of fresh thyme
• 1 large bay leaf
• 1 teaspoon paprika
• 1 tablespoon Worcestershire Sauce
• 1 1/2 teaspoons unseasoned rice wine vinegar
• one 14 ounce can of petite diced tomatoes
• 3 large carrots, peeled and coarsely chopped
• 2 large parsnips, peeled and coarsely chopped
• 2 medium white turnips, peeled and coarsely chopped
• 1 cup of peeled, chopped butternut squash (1 inch pieces)
  
• 1 cup of vegetable broth
• 1 cup of low-sodium beef broth
• some chopped fresh parsley, for garnish
  

Pre-heat your oven to 350 degrees F.

Heat the oil in a large, heavy (3 or 4 quart) dutch oven over medium-high heat until it is hot, but not smoking. While the oil heats, rub the entire surface of the meat with a bit of salt, freshly ground black pepper and some Essence of Emeril. Add the seasoned meat to the pan and brown on all sides. Transfer the roast to a plate, and to the dutch oven add the garlic and onions. Saute, over medium-high heat, for 3 to 4 minutes, or until the onions just begin to soften. Add the Vin Santo, or sherry, and the red wine and allow the mixture to come to the boil, stirring well with a wooden spoon and scraping up the browned bits from the bottom and sides of the pan, about 3 to 4 minutes. Add the tomato paste and stir well to combine.

Add the whole sprigs of thyme, the bay leaf, paprika, Worcestershire Sauce, rice wine vinegar and the can of petite diced tomatoes with their juice, stirring well to combine. Return the browned roast to the pan and nestle the carrots, parsnips, turnips and squash around the roast. Pour the vegetable broth and the beef broth over the roast and vegetables. Cover the pot with the lid and transfer to a pre-heated 350 degree oven. Roast until fork-tender, about 3 hours, turning the meat once mid-way through roasting (after an hour and a half).

Transfer the meat to a cutting board and tent with foil. Allow the meat to rest for a few minutes before slicing. Using a pair of tongs, remove the bay leaf and the thyme stems from the roasting pan, then keep the accumulated gravy and root vegetables warm by simmering on top of the stove over low heat while you slice the roast.

To serve: slice the roast and over it pour the gravy and the simmered vegetables. Garnish with some chopped fresh parsley if desired.

As written, this recipe will serve 6.

If desired, you may choose to thicken the resulting gravy by either reducing it for a few minutes or add a beurre manie. Personally, I can't be bothered with that. The resulting liquid is so deliciously fragrant and flavorful, I want to get right to the table! Do as you see fit.

I like to serve the pot roast over some cooked whole wheat noodles or some creamy grits or polenta, though mashed potatoes would work equally well. This is a hearty, wholesome and altogether satisfying meal that's well worth the bit of effort in chopping and peeling. I can't think of a better way to usher in the first crisp days of autumn. I hope you'll try it!

Bon appetite!