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My beautiful dogwood also serves as a barometer. The berries have turned red and some of her leaves are gold and tipped in crimson. Fall is finally here and, in a few weeks, my tree will be totally ablaze in color.
During early autumn Sundays, I turn the radio to the Phillies game, brew a pot of strong coffee and prepare a soup, a stew and a roast. These easy-to-make entrees set the stage for weekday meals. I vary the vegetables and side dishes to keep things interesting.
My version of minestrone soup is chock-full of fresh vegetables and beans. If I want to serve soupe au pistou, which is the French version of this Italian classic, I whip up a batch of aromatic pesto. Once the soup is ladled into warm bowls, I add a dollop of pesto to each serving.
Pork stew braised in beer is Belgian in origin. In fact, Belgians often cook beef and poultry dishes with beer.
My French Pot Roast is a family favorite. I use a big piece of chuck, which the butcher ties up for me. The roast retains its shape while it cooks.
My Minestrone
Ingredients:
Olive oil, to coat the bottom of a 4-quart pot
1 large onion, diced
1 leek, diced
2 large carrots, diced
2 ribs of celery, diced
3 fat cloves of garlic, sliced
Kosher salt and freshly ground black pepper, to taste
1 32-ounce package of chicken or vegetable stock
2 15-ounce cans of Great Northern white beans, rinsed and drained
1 15-ounce can of diced tomatoes with their juice
1 cup of water
1 8-ounce bag of baby spinach
1 bay leaf
Directions:
Heat the oil over medium-high. Sauté the onion, leek, carrots and celery for about eight minutes, or until the onion is translucent. Add the garlic and sauté another minute. Season with the salt and pepper.
Add the stock and bring to a boil. Add the remaining ingredients. Placing the pot’s lid askew, simmer for about 45 minutes, or just until the carrots are tender.
Serves four to six.
Note from Phyllis: This is a free-form recipe that adapts well to any ingredients in the fridge. If I have a handful of green beans, I add them to the pot. I often put in a large russet potato, too. You can grill some sausages, slice them and add them to the pot when the soup is ready to serve.
Pork Stew
Ingredients:
Vegetable oil, to coat the bottom of a 4-quart pot
2-1/2 pounds of pork shoulder or tenderloin, cut into 1-inch pieces
3 heaping tablespoons of flour
2 carrots, diced
1 large onion, diced
1 russet potato, diced
Kosher salt and freshly ground black pepper, to taste
1 28-ounce package of chicken or vegetable stock
1 12-ounce bottle beer
1 bay leaf
Directions:
Heat the oil over medium-high. Sauté the pork until evenly browned, about 10 minutes. Lower the heat to medium and sprinkle the pork with the flour. Using a wooden spoon, coat the pork evenly and cook until the flour loses its raw color.
Add the remaining ingredients and bring to a boil. Lower the heat to medium-low and, with the lid askew, simmer for one hour.
Serves four to six.
Note from Phyllis: I use a Belgian beer such as Stella Artois or an American Belgian-style such as Blue Moon or Yards Saison. Do not use a light beer because it will not impart any flavor.
French Pot Roast
Ingredients:
1 3-pound chuck roast, tied
Kosher salt and freshly ground black pepper, to taste
3 large shallots, sliced
Small handful of fresh thyme leaves or 1 teaspoon dried
Red wine, to cover the roast
2 tablespoons of olive oil
Directions:
The night before, sprinkle the meat with the salt and pepper. Place in a large glass or stainless steel bowl. Add the remaining ingredients and cover with plastic wrap. Refrigerate overnight, turning from time to time.
When ready to cook, preheat the oven to 300 degrees.
Bring the roast to room temperature. Place all of it in a roasting pan with about two more cups of red wine.
Cover and roast for about two-and-a-half to three hours, or until tender.
Allow to rest for about 10 minutes before carving.
Serves four to six.
Note from Phyllis: Use a full-bodied red such as a Rioja, Cabernet Sauvignon or Chianti in this recipe.
