In Season: Cauldron Cooking
Recipes by Chef Rachel Ponce
Photography by Hugo Martinez
As the summer heat fades and cardigans reemerge as dinner attire, mealtime shifts with the season; roasted, spiced and glazed become the season’s go-to cooking techniques. Paired with a glass of mulled wine or mug of warm apple cider, these recipes are enchantingly rich and full of seasonal flair.
As autumn creeps in and the days grow darker, few ingredients feel quite as cozy as potatoes, and this recipe of chicken croquettes is a clever way to resurrect leftover mashed potatoes. The dipping sauce casts a spell of bold, herby flavor. These croquettes are not only perfect as an appetizer or quick snack, but can also serve as a satiating main dish when paired with a fresh side salad. Serve on a family heirloom for a haunting effect.
Rustic Chicken Croquettes
Serves 8
INGREDIENTS
- 2 cups mashed potatoes
- 1 cup cooked and shredded chicken
- ¼ cup prosciutto (optional)
- ½ cup grated cheese (mozzarella, cheddar or gouda)
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- 1 teaspoon salt
- 1 egg, beaten
- 1 cup Italian breadcrumbs
- Black sesame seeds
- Vegetable oil for frying
For the dipping sauce:
- Sour cream
- Pesto
PREPARATION
Step 1
Combine in large bowl the mashed potatoes, shredded chicken, prosciutto, cheese, garlic powder, oregano and salt. Mix until well combined. Add beaten egg to mixture to help bind it. If mixture is too wet, add a few more breadcrumbs to help firm it up. Use a tablespoon or small ice cream scoop of the mixture to shape into balls. Roll each croquette in breadcrumbs, ensuring they are well-coated for a crispy exterior. Press some black sesame seeds into the top for added effect.
Step 2
Heat oil in a deep skillet or frying pan over medium heat (use enough oil to half-cover the croquettes). Once oil is hot, carefully add croquettes in batches, being careful not to overcrowd pan. Fry until golden brown on all sides, about 3–4 minutes per side. Remove croquettes from oil and place on a paper-towel-lined plate to drain excess oil.
Step 3
Combine equal portions of sour cream and pesto in bowl. Arrange croquettes on a platter and drizzle sauce over top. Serve hot.
A bubbling pot of vibrant red sauce might conjure thoughts of Dracula, but rest assured: This dish has plenty of garlic. A luscious blend of tomatoes, red wine and a hint of spice makes for a complex yet simply made pasta sauce. With its deep flavors and toothsome texture, this recipe provides its host — er, diner — coziness from the inside out. And though the hammer in this scene might remind you of the horror classic Misery, we promise this dish is nothing but pleasure.
Spicy Spaghetti with Calabrian Tomato Bolognese
Serves 4
INGREDIENTS
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 pound ground beef (alternatively, other ground meats or mushrooms)
- 1 (14-ounce) can crushed tomatoes
- 2 tablespoons Calabrian chili paste (adjust to preference)
- 2 tablespoons tomato paste
- ½ cup red wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ cup beef or vegetable broth
- 12 ounces spaghetti (Etto Pastificio preferred)
- Salt for pasta water
- Grated Parmesan cheese, for serving
PREPARATION
Step 1
In a large skillet or saucepan, heat olive oil over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic, carrot and celery; and sauté for 5–7 minutes, until softened. Increase heat to medium-high and add ground meat. Cook until browned, breaking it apart with a spoon. Drain any excess fat, if necessary. Stir in tomatoes, chili paste and tomato paste. Pour in red wine and let simmer for a couple of minutes, until slightly reduced. Add oregano, basil and salt. If sauce is too thick, add beef or vegetable broth to reach desired consistency. Reduce heat to low, cover, and simmer about 30–45 minutes, stirring occasionally. The longer it simmers, the better the flavors meld.
Step 2
While the sauce is simmering, bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain, reserving a little pasta water. Serve with grated cheese.
Step 3
Toss drained spaghetti with Bolognese sauce, adding a splash of reserved pasta water to help it adhere, if necessary.
The scent of warm apple cider is unparalleled this time of year; here, its sweet and tangy notes meld with savory pork, creating a balance that warms the soul. This showcases the juiciness of the pork, enhanced by a glaze that caramelizes in the oven and drips down the meat. The spellbinding aroma of simmering cider with freshly chopped herbs and spices makes a wonderful centerpiece for a cozy family dinner or a festive gathering with friends.
Apple Cider Glazed Pork Loin
Serves 5–6
INGREDIENTS
For the pork loin:
- 2–3 pounds pork loin, trimmed
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
For the apple cider glaze:
- 1½ cups unsweetened apple cider
- ¼ cup brown sugar
- 2 tablespoons apple cider vinegar
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg
- 2 tablespoons unsalted butter
PREPARATION
Step 1
Preheat oven to 375 degrees F. Pat pork loin dry with paper towels. Season generously with salt, pepper, garlic powder, onion powder, thyme, rosemary and Dijon mustard, rubbing spices into meat for even flavor. In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Sear pork loin on all sides until browned, about 3–4 minutes per side, to lock in juices.
Step 2
While pork sears, make glaze: Combine apple cider, brown sugar, apple cider vinegar, cinnamon, salt and nutmeg in saucepan. Bring to simmer over medium heat and let cook for about 10–15 minutes, or until it reduces slightly and thickens. Stir in butter until melted and well combined.
Step 3
Once pork is seared, pour half of apple cider glaze over pork loin in skillet, reserving the rest for later. Transfer skillet to preheated oven and roast for about 25–35 minutes, or until internal temperature of pork reaches 145 degrees F. During last 10 minutes of cooking, brush pork loin with reserved apple cider glaze to create a shiny, flavorful coating. Once pork is cooked, remove from oven and let it rest at least 10 minutes before slicing (this helps retain juices for moistness). Slice pork loin and serve drizzled with remaining apple cider glaze.
Tip: Pair with roasted root vegetables, mashed potatoes or a fresh apple salad for a complete meal. Leftovers make for a tasty sandwich.
