{"id":1587667,"date":"2017-10-06T00:00:00","date_gmt":"2017-10-06T04:00:00","guid":{"rendered":"https:\/\/divine.ca\/?p=1587667"},"modified":"2020-09-11T13:50:21","modified_gmt":"2020-09-11T17:50:21","slug":"3-hearty-recipes-for-fall","status":"publish","type":"post","link":"https:\/\/divine.ca\/en\/3-hearty-recipes-for-fall\/","title":{"rendered":"3 Hearty Recipes for Fall"},"content":{"rendered":"

There\u2019s something about fall\u2019s cooler temperature that makes us want to cook! It can definitely help comfort us by welcoming the colder weather and bringing out those recipes you haven’t used in a while. And for Canadians, Thanksgiving is just around the corner! This would be the perfect time to play around in the kitchen and check out these hearty fall recipes<\/a> that showcase some of our favorite fall ingredients!<\/p>\n

1.\u00a0HEARTY BOLOGNESE SOUP<\/h3>\n

\"Hearty<\/p>\n

Serves 6
\n<\/em>
\nINGREDIENTS<\/strong>:<\/p>\n

\u2022 1 tsp \/ 5 ml canola oil
\n\u2022 1 lb \/ 454 g lean ground beef
\n\u2022 1 large onion, chopped
\n\u2022 3 carrots, chopped
\n\u2022 4 cloves garlic, minced
\n\u2022 1 tsp \/ 5 ml Italian herb seasoning
\n\u2022 \u00bd tsp \/ 3 ml ground pepper (optional)
\n\u2022 1 box \/ 900 ml CAMPBELL\u2019S<\/a><\/strong>\u00a030% Less Sodium Ready to Use\u00a0Beef Broth
\n\u2022 1 can \/ 284 ml CAMPBELL’S<\/a><\/strong> Condensed 50% Less Sodium Tomato Soup
\n\u2022 1 can \/ 284 ml water
\n\u2022 2 tsp \/ 10 ml red wine vinegar
\n\u2022 1\u00bd cups \/ 375 ml small pasta, such as farfallini or ditali
\n\u2022 \u00bd cup \/ 125 ml chopped fresh basil<\/p>\n

DIRECTIONS:<\/strong><\/p>\n

1.<\/strong> Heat oil in large saucepan over medium to high heat. Cook ground beef, breaking up with spoon, 6 minutes or until no longer pink; drain off fat. Reduce heat to medium.
\n2.<\/strong> Add onions, carrots, garlic, Italian herb seasoning and pepper, optional; cook, stirring 5 minutes until tender.
\n3.<\/strong> Stir in broth, soup, water, vinegar and pasta. Cook, stirring occasionally, until boiling. Simmer, covered, stirring occasionally over medium to low heat for 6 minutes until pasta is tender.<\/p>\n

2. BRAISED BEEF WITH RED WINE<\/strong><\/h3>\n

\"Hearty<\/p>\n

Serves 6<\/em><\/p>\n

INGREDIENTS<\/strong>:<\/p>\n

FOR THE BRAISED BEEF<\/strong>:<\/p>\n

\u2022 1kg \/ 2lb 4oz beef, in chunky
\n\u2022 \u00a050g \/ 2oz cubes
\n\u2022 45ml \/ 3 Tbsp plain flour
\n\u2022 30ml \/ 2 Tbsp oil
\n\u2022 30g \/ 2 Tbsp butter
\n\u2022 2 medium red onions
\n\u2022 3 medium carrots
\n\u2022 4 sticks celery
\n\u2022 2 cloves garlic
\n\u2022 750ml \/ 3 cups red wine
\n\u2022 250ml \/ 1 cup water
\n\u2022 85g \/ 3oz lentils
\n\u2022 2.5ml \/ \u00bd tsp ground nutmeg
\n\u2022 15ml \/ 1 Tbsp muscovado sugar
\n\u2022 Several sprigs of fresh rosemary and thyme 24 small shallots<\/p>\n

FOR THE CELERIAC MASH<\/strong>:<\/p>\n

\u2022 30g \/ 2 Tbsp butter
\n\u2022 500g \/ 1lb 2oz celeriac \/ one large celery root, peeled and diced
\n\u2022 A sprig each of thyme & rosemary
\n\u2022 Salt, black pepper and nutmeg<\/p>\n

DIRECTIONS<\/strong>:<\/p>\n

1.<\/strong> Preheat the oven to 150\u00baC \/ 300\u00baF.
\n2.<\/strong> Toss the beef in a large bowl with the flour, seasoned with salt and freshly ground black pepper.
\n3.<\/strong> Heat the oil and butter in a large heavy stovetop-to-oven casserole pan. Brown the diced beef in several batches, browning it all over, then transfer it to a bowl.
\n4.<\/strong> Chop the onions, carrots and celery and crush the garlic then saut\u00e8 them, in the same pan as you used for the beef, until lightly browned.
\n5.<\/strong> Return the beef to the pan and add the red wine, water, lentils, nutmeg, sugar and herbs. Bring to a gentle simmer, then cover the surface with a piece of baking parchment, put the lid on and place in the oven for 90 minutes. Check several times during cooking.
\n6.<\/strong> Add the shallots and then return to the oven for a further 90 minutes.
\n7.<\/strong> While the casserole continues to cook, make the celeriac mash: Melt the butter in a medium saucepan add the diced celeriac, herbs and seasoning.
\n8.<\/strong> Cook with the lid on for about 30 minutes, stirring from time to time, until the celeriac is soft enough to pur\u00e9e. It should not need any extra liquid to be added, but keep a close eye on it, adding some if necessary.
\n9.<\/strong> Leave to cool a little before pur\u00e9eing with a liquidiser or stick blender.
\n10.<\/strong> If at the end of cooking time, the sauce in the casserole looks \u2018watery\u2019, remove the meat and vegetables with a slotted spoon and boil the sauce to reduce it. You can also thicken it with a couple of teaspoons of flour mixed with butter or corn flour mixed with water, cook well after adding the thickening.<\/p>\n

3. ROASTED BUTTERNUT & CORN SOUP<\/h3>\n

\"Hearty<\/p>\n

Serves 6<\/em><\/p>\n

INGREDIENTS<\/strong>:<\/p>\n

FOR THE SOUP<\/strong>:<\/p>\n

\u2022 1kg \/ 2lb 3oz butternut, (a butternut of 1.2kg \/ 2lb 7oz will yield this)
\n\u2022 2 large white onions
\n\u2022 Olive oil
\n\u2022 Salt & freshly ground black pepper
\n\u2022 A pinch or 2 of chilli powder
\n\u2022 30ml \/ 2 Tbsp brown sugar
\n\u2022 115g \/ 4oz frozen or tinned sweet corn
\n\u2022 1 litre \/ 4\u00bd cups chicken stock
\n\u2022 225ml \/ 1 cup milk<\/p>\n

GARNISH<\/strong>:<\/p>\n

\u2022 1 avocado
\n\u2022 2 corn tortillas
\n\u2022 180ml \/ \u00be cup sour cream served with sour cream, crunch tortilla strips and avocado)<\/p>\n

DIRECTIONS:<\/strong><\/p>\n

1.<\/strong> Preheat the oven to 200\u00baC \/ 400\u00baF.
\n2.<\/strong> Peel the butternut, remove the seeds and dice it\u00a0into 5cm (2 inch) cubes. Peel and slice the onions.\u00a0Place the butternut and onions in a roasting tin,\u00a0sprinkle with olive oil, salt, freshly ground black\u00a0pepper, chilli powder and brown sugar. Toss\u00a0everything together.
\n3.<\/strong> Roast for 20 minutes then toss the butternut and\u00a0onion again. Turn the oven down to 180\u00baC \/ 350\u00baF\u00a0and cook for a further 30 minutes, checking from\u00a0time to time and turning them so that they cook\u00a0evenly.
\n4.<\/strong> While the vegetables are roasting, prepare the\u00a0garnish: Dice the avocado, mix it with a little olive\u00a0oil, lemon juice, salt and freshly ground black pepper.\u00a0Divide it between 6 small bowls or small plates.
\n5.<\/strong> Roll the tortillas and slice them at 5mm (\u00bc inch)\u00a0intervals. Heat a baking sheet with a splash of olive\u00a0oil on it, place the tortilla pieces onto it, bake for\u00a0about 10 minutes or until golden. Divide between 6\u00a0small bowls or small plates.
\n6.<\/strong> Place 2 tablespoons of soured cream in each of 6\u00a0small bowls, keep chilled.
\n7.<\/strong> If using frozen sweet corn, cook and drain it. If using\u00a0tinned sweet corn just drain it.
\n8.<\/strong> When the butternut and onion are soft and lightly\u00a0coloured they are ready. Warm the chicken stock in\u00a0a large saucepan and add the roasted vegetables to it.\u00a0Using either a stick blender or a liquidiser, blend the\u00a0soup to a velvety smooth pur\u00e9e.
\n9.<\/strong> Return soup to the pan, add the milk and corn and\u00a0taste to check the seasoning.
\n10.<\/strong> To serve, reheat the soup thoroughly. When it is piping\u00a0hot, ladle it into pre-warmed soup bowls. Accompany\u00a0each bowl of soup with the 3 tiny bowls, containing\u00a0the diced avocado, sour cream and crisp tortilla strips.<\/p>\n

Recipes 2 & 3<\/em>\u00a0were\u00a0created by\u00a0Carolyn Robb; Personal Chef to TRH The Prince and Princess of Wales, Prince William and Prince Harry for 13 years. Her recipe book “The Royal Touch: Simply Stunning Home Cooking from a Royal Chef<\/strong>” is available at Chapters\/Indigo<\/a><\/strong> and features 100 delicious recipes for every\u00a0occasion\u00a0and many wonderful stories from her time with Britain\u2019s Royal Family. <\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

There\u2019s something about fall\u2019s cooler temperature that makes us want to cook! It can definitely help comfort us by welcoming the colder weather and bringing out those recipes you haven’t…<\/div>\n
View Post<\/span><\/i><\/span><\/a><\/div>\n","protected":false},"author":19,"featured_media":1601748,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[6825,6824,6826,6827,6583,3414,6822,6823,6828],"powerkit_post_featured":[],"class_list":{"0":"post-1587667","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"tag-braised-beef-in-red-wine","9":"tag-braised-beef-recipe","10":"tag-butternut-squash-soup","11":"tag-carolyn-robb","12":"tag-cookbooks","13":"tag-fall-recipes","14":"tag-hearty-fall-recipes","15":"tag-soup-bolognese","16":"tag-the-royal-touch-simply-stunning-home-cooking-from-a-royal-chef"},"_links":{"self":[{"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/posts\/1587667","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/users\/19"}],"replies":[{"embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/comments?post=1587667"}],"version-history":[{"count":3,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/posts\/1587667\/revisions"}],"predecessor-version":[{"id":1601758,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/posts\/1587667\/revisions\/1601758"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/media\/1601748"}],"wp:attachment":[{"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/media?parent=1587667"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/categories?post=1587667"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/tags?post=1587667"},{"taxonomy":"powerkit_post_featured","embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/powerkit_post_featured?post=1587667"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}