The aroma flowing through the house this time of year, cooking these foods, is the most inviting and mouth-watering anticipation. It says everything about Fall– enjoy the bountiful harvest.
Boston Potluck Roast ~
~ Skirt in the Kitchen ~
Have meat at room temperature, oven set to 250 degrees Fahrenheit.
Trim fat, leaving a little on the meat.
Marinate the Boston Butt, covering it with olive oil after making sure it’s dry– no water left on the meat after washing it. Oil and seasonings will adhere. Oil all sides of meat. Use the following dry seasonings; liquid on last, sprinkled onto the meat:
Sea salt
Freshly ground black pepper
Garlic powder
Sliced garlic (2 cloves)
Tony Chachere’s Spice N’ Herbs Seasoning
Ground horseradish
Yellow mustard
Ground sage
Ground cayenne
Smoked paprika
Italian seasoning
Red balsamic vinegar
Worcestershire sauce
Soy sauce
Onion powder
When all has been added, rub into the meat, on all sides.
Place meat in a roasting pan, fat side up, and scatter garlic slices over the top; pour down one side of the roasting pan 1 cup water. Have meat in roasting pan ready for the oven, but let it marinate for 35 minutes.
Put the meat in a well preheated oven and cook for 3 1/2 to 4 hours, uncovered. But flip the meat halfway through or three-fourths of the way through cooking time. Estimation depends on the size of the meat. Let meat set, once out of the oven to lock in the juices, cut on the diagonal to insure a tender cut.
This is similar to a spice cake, and it stays moist.
Rogers Tomato Soup Cake ~
~ adapted from Rogers Food 50th Anniversary Recipe Collection ~
“… an old favorite from the 1950s…”
Have oven set to 350 degrees F. For this recipe, pull up Pizza Bread and Tomato Soup, posted on 7/19/11 on Skirt in the Kitchen for the tomato soup recipe. I did not change any ingredient in the soup for this cake; I put in the herbs and seasonings in the soup, kept in mind that the flavor of the soup still mattered in order for the cake to come together just right.
Cream butter and sugar.
Have 10 ounces of the tomato soup reserved, prepared and made ahead of time. Dissolve 1 teaspoon baking soda into the soup, in a jar with a lid.
Shake gently, lid tight.
Combine 1 1/2 cups all-purpose flour, 1/2 teaspoon ground cloves, 1 teaspoon cinnamon, 1/2 cup golden raisins and 1/2 cup dark raisins. Add to mixture and blend well.
Pour the batter in an 8×8-inch cake pan or in 2 smaller ones. Bake until toothpick inserted comes out clean.
Cover with a powdered sugar glaze– half ‘n half milk and vanilla extract.
Roasted Root Vegetables ~
~ Skirt in the Kitchen ~
For the Roasted root vegetables, wash and clean, leave on peelings, but cut off the ends. Separate the garlic cloves, take off paper skins; I love how sweet they develop a taste when roasted in the oven. And these turnips?– It’s typically the o n l y way I will eat turnips. I don’t like them fried or in a casserole dish baked, but when they are roasted, they come out so good– They even sweeten up a bit. My father adores turnips cooked in a black cast-iron skillet over the stove and in a cheese casserole, but I could never adapt to the strong turnip until I roasted it– It’s then when I was able to tolerate the vegetable in chicken and dumplings made without the noodles, but with the dough for dumplings.
I prefer to have a large purple onion for my root vegetable roast; more colorful, sharp in flavor, going well with roasted vegetables.
Yellow bell pepper, turnips, purple onion, red and yellow grape tomatoes, sweet potato slices, brussel sprouts– also dynamic roasted, carrots, fingerling potatoes; and last but not least, one of the best roasted– Granny Smith green apple– It’s awesome roasted with these… It no longer tastes like a tart fruit, but has a unique and delicious flavor when roasted.
Drizzle with extra-virgin olive oil.
With your hands, lightly toss to combine together so that the oil covers all the vegetables. Sprinkle with coarse salt. Bake at 400 degrees on parchment paper, tossing them with a utensil halfway in the 30 minutes that it approximately takes to roast. This is a good vegetable combination.
Great for warming up the next day, too.
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