This time of year one starts to think about packing up the barbecue for the season, but that’s OK because autumn is all about roasting in the oven. To celebrate this fact, the November 2006 issue of Châtelaine magazine is featuring “Nos 32 meilleures recettes d’automne” (“Our 32 best autumn recipes”).
Oh my. Some of them look really good, and most are focused on easy methods and seasonal, local ingredients. So I’ve decided to make some of those dishes over the coming days and weeks.
On Saturday night I made the roasted chicken with rosemary and a mustard-maple sauce (with a few slight modifications of my own). Very delicious, I must say, especially when coupled with the big pan of vegetables that I oiled and herbed and roasted along with the chicken (potatoes, carrots, onions, zuccini, yellow bell pepper, and even a bit of celery).
Tonight, after a hard day of yard work, it was a roasted pork loin “parmagiana,” which is to say it was enrobed in bread crumbs, rosemary, parmesan cheese, garlic, and a bit of salt and pepper, and roasted in a pan with some olive-oiled cherry tomatoes. I served that with some “polenta fries” (basically, last week’s polenta cut into fingers and fried in deep pan of olive oil). It too was a resounding success, as you can see below.
Next up – perhaps as soon as tomorrow – will be the tarte aux pommes et au cheddar vieilli (apple pie with old cheddar cheese). That’s basically an open-face apple tart (it looks like a pizza) but with an underlayer of old cheddar cheese. It too has a bit of rosemary in it (rosemary is the new basil) as well as cinnamon and even a bit of peach jelly.
I don’t often make deserts, and I almost never make pies. But we do have an enormous bag of apples after yesterday’s picking, so hey.
Later in the week I hope to make the roulade de dinde (turkey roll, with feta cheese, sun-dried tomatoes, and olives), since we didn’t have turkey for Thanksgivings and because I have a pack of sun-dried San Marzano tomatoes in the pantry crying “eat me! eat me!”
Good news: if you can read French, the recipes are online, here. (Although they don’t include my personal variations and finesses. For example, I put a touch of demi-glace in the mustard-maple sauce for the chicken, and I completely skipped the nonsense with the aluminum foil for the pork loin.)