Fall Recipes: Roasted Beets, Chicken Pontalba and more

Roasted Beets Can’t Be Beat

It’s that time of year when we want to cozy up to a fire and invite friends over for a visit and an informal gathering. Here is a menu that can easily be put together. Let whatever is in season at the supermarket or your local farmers market dictate your meal.

Carrots, beets, parsnips and other root vegetables are in season and with just a little attention to flavors, you can’t beat roasted beets.

For the main course, I like this dish that was a favorite of mine when I worked at Commander’s Palace in New Orleans.  It was created by Chef Paul Blangé in the early days of Brennan’s and was named after the beautiful Baroness Pontalba who came to New Orleans in the 1700s. Because the Brennans hated to see their nicely dressed lady patrons struggling with chicken bones, they served a boneless breast.

I prefer chicken breasts with the skin because they are more flavorful and it prevents dryness, but it’s almost impossible to find them. Try asking your butcher for an airline chicken breast, which is a cut of chicken composed of the boneless chicken breast with the drumette attached. The breast is skin-on, and the first wing joint and tendon are attached, while the rest of the breast is boneless.

STARTER

Roasted Beets With Feta

4 medium-size beets, trimmed, leaving 1 inch of stems attached
¼ cup minced shallots
1 tablespoon minced fresh parsley
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
Salt and freshly ground black pepper
¼ cup crumbled feta cheese

1. Preheat oven to 400 degrees. Wrap each beet individually in foil (leave stems poking out) and place onto a baking sheet lined with parchment paper or foil.

2. Bake beets until easily pierced with a fork, 45 minutes to 1 hour. Remove from oven and carefully open foil. Allow to cool until you can handle them. Peel beets (the skin should slip off easily) and cut into round 1/4-inch slices.

3. While beets are roasting, whisk together shallots, parsley, olive oil, balsamic vinegar and red wine vinegar in a small bowl. Season with salt and pepper and set aside.

4. To assemble dish, place warm, sliced beets onto a serving dish, pour vinaigrette over them and sprinkle with feta cheese to serve. Makes 4 servings

MAIN DISH

Chicken Pontalba

10 tablespoons unsalted butter
4 boneless chicken breasts (with skin if possible), about 6 ounces each
8 garlic cloves, minced
2 cups small diced boiled ham
12 medium-size fresh mushrooms, chopped
½ cup chopped green onions (green part only)
Salt, freshly ground black pepper and cayenne to taste
¼ cup dry white wine
2 cups small diced potatoes
Vegetable oil for frying
Béarnaise sauce

1. Preheat oven to 400 degrees.

2. Melt 6 tablespoons of butter in a shallow baking pan. Dip chicken breasts in butter, coating them evenly on both sides.

3. Arrange in pan and bake until tender and lightly browned, 10 to 15 minutes.  Set aside and keep warm.

4. Heat remaining 4 tablespoons butter in a large skillet over medium heat.  Add garlic, ham, mushrooms, green onions and season with salt, black pepper and cayenne.  Cook, stirring, until vegetables are slightly cooked, about 1 minute.  Remove from heat, but keep warm.

5. Add wine and simmer gently to slightly reduce liquid in pan.

6. Deep fry potatoes until golden and crisp in vegetable oil heated to 360 degrees.  Drain on paper towels.  Season lightly with salt.

7. Add potatoes to vegetable mixture in skillet and toss gently to mix.

8. To serve, put equal amounts of vegetable mixture in center of four serving plates.  Top each portion with a chicken breast, then spoon béarnaise sauce over each. Makes 4 servings

DESSERT

Macaroon Pie

3 eggs, lightly beaten
1 cup light Karo syrup
½ cup packed light brown sugar
3 tablespoons butter, melted
½ teaspoon almond extract
Pinch of salt
1 cup grated sweetened coconut
1 cup finely chopped pecans
1 (9-inch) unbaked pie crust

1. Preheat oven to 350 degrees. Combine eggs, syrup, sugar, butter, almond extract and salt in a bowl and beat until well blended.

2. Fold in coconut and pecans and pour into pie crust.

3. Bake for about 40 to 50 minutes or until mixture sets.  Remove and cool. Serve with whipped cream or ice cream. Makes 6 servings