Hearty Fall Flavors, On A Shoestring

Chef Dede Wilson Tries To Prep 3-Course Meal For 4, From New Bon Appetit Magazine Cookbook, On $40 Budget

(CBS) 

Roast Chicken with Artichokes and Gremolata Butter

A seasoned butter inspired by the fragrant garnish for osso bucco adds great flavor to a simple roast chicken. Frozen artichoke hearts taste just as good as the fresh ones in many preparations, and require no prep at all. Serve the chicken with orzo, creamy polenta, or bread to soak up the juices.

5 tablespoons butter, room temperature
1/4 cup chopped fresh Italian parsley
1 tablespoon finely grated lemon peel
3 garlic cloves, pressed
1 5-pound chicken, rinsed, patted dry
2 8-ounce packages frozen artichoke hearts, thawed
2 tablespoons fresh lemon juice

PREHEAT oven to 425°F. Mix first 4 ingredients in small bowl to blend; season with salt and pepper.

PLACE chicken on large rimmed baking sheet. Starting at neck end, gently slide hand under breast skin to loosen. Spread 2 tablespoons seasoned butter on meat under loosened skin and 1 tablespoon over outside of chicken; sprinkle skin all over with salt and pepper. Transfer to oven; roast 45 minutes.

ARRANGE artichokes on baking sheet around chicken; baste with drippings. Continue roasting until thermometer inserted into thickest part of thigh registers 180°F, about 25 minutes longer. Spoon artichokes around edge of platter. Tilt chicken over baking sheet, allowing juices to empty onto sheet. Place chicken on platter; brush with 1 tablespoon seasoned butter. Scrape pan juices and any browned bits into sauceboat; mix in remaining seasoned butter and lemon juice. Serve with chicken and artichokes.


Spiced Winter Squash with Fennel

Any winter squash, such as acorn or kabocha, would work well in this recipe. Serve this aromatic side dish with roasted chicken and couscous with pine nuts and currants.

1 1½-pound butternut squash, peeled, halved lengthwise, seeded, halved crosswise, then cut lengthwise into 3/4-inch-wide wedges
1 fennel bulb, trimmed, cut lengthwise into 1-inch-wide wedges
1 large onion, root end left intact, then cut lengthwise into ½-inch-wide wedges
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon chili powder
1/2 teaspoon turmeric

POSITION rack in bottom third of oven and preheat to 450°F. Combine squash, fennel, and onion on heavy large rimmed baking sheet. Drizzle with oil and toss to coat. Mix all spices in small bowl to blend. Sprinkle spice mixture over vegetables and toss to coat. Sprinkle with salt and generous amount of pepper.

ROAST until vegetables are tender and browned, turning once, about 45 minutes. Transfer to shallow dish.


Ginger Baked Apples

These beauties are actually cooked in the microwave and browned briefly under the broiler, so you can enjoy the homey treat in minutes. Raisins or currants make an excellent addition to the ginger filling.

4 large baking apples (such as Rome Beauty)
4 tablespoons chopped crystallized ginger
2 tablespoon butter, melted
12 tablespoons water
3 tablespoons sugar
3 teaspoons fresh lemon juice
1 ½ teaspoon finely grated lemon peel
1 teaspoon ground cinnamon
Whipped cream (optional)

PEEL each apple halfway down from stem end. Using small melon baller, core each apple, leaving bottom intact. Place apples in broiler proof microwave- safe casserole dish. Mix ginger and butter in small bowl. Spoon half of ginger mixture into each apple.

STIR all remaining ingredients except cream in small saucepan over medium heat until sugar dissolves and syrup boils. Pour syrup over apples. Cover loosely with microwave-safe plate or glass cover. Microwave on high until apples are tender, rotating dish twice, about 6 minutes. Uncover; spoon juices over.

PREHEAT broiler. Broil apples until tops are glazed and syrup bubbles, about 2 minutes. Serve apples with whipped cream, if desired.

So, how did Dede do with our $40 budget?

1ST COURSE
mayonnaise $1.99
lemon juice .79
hot sauce .67
blue cheese $4.50
bacon $1.99
iceberg lettuce $1.99
red onion.79

2ND COURSE
parsley .69
garlic.39
roaster chicken $8.45
artichoke hearts $4.98
butternut squash $2.24
fennel $2.00
onion .52
cumin .79
chili powder .79
turmeric $1.39

3RD COURSE
Rome Apples $1.49
crystallized ginger $2.19
heavy cream $1.19

FINAL COST = $39.83