Susan Mallery's Fool's Gold Cookbook: A Love Story Told Through 150 Recipes (Fool's Gold #12.1)

3. Meanwhile, warm broth and 4 cups water in a small covered saucepan over medium-low heat. Leave pot simmering over low heat.

4. Add about ½ cup of the simmering broth to the pot of rice, stirring until liquid evaporates. Keep adding the broth, ½ cup at a time, stirring each time until liquid evaporates. The stirring should be frequent but need not be constant. Cook until rice is cooked through, but still with some bite, about 28 minutes total. Stir in the squash cubes and thyme and cook a few more minutes until squash is tender and warmed through. Remove from heat; stir in goat cheese.

TIP: For a more traditional risotto, substitute Parmesan for goat cheese.

WINTER

WINTER

Simple Roast Chicken with Smashed Potatoes

A perfect roast chicken, every time.

Serves 4–6

Chicken

1 roasting chicken (about 3 pounds), giblets removed

Salt and black pepper

1 bunch fresh thyme

3 tablespoons butter, melted

Potatoes

5 medium Yukon Gold potatoes (about 1 ¾ pounds)

½ cup (1 stick) unsalted butter, at room temperature

½ cup half-and-half or whole milk, warmed

2 scallions, thinly sliced

Salt and black pepper

1. Preheat oven to 375°F. Place a rack in a large, shallow roasting pan.

2. Season the chicken cavity with salt and pepper; stuff with thyme. Brush the outside of the chicken with melted butter; season liberally with salt and pepper. Place on the rack in the pan, one wing side up. Place in oven; roast 20 minutes. At this time, add potatoes directly onto the oven rack so that they roast for 50 to 60 minutes, until a knife inserted in one is tender but still meets with just a bit of resistance.

3. Remove the chicken roasting pan from the oven; rotate chicken so that the other wing side is up. Roast 20 minutes. Remove from oven; rotate chicken so that the breast is up. Roast 20 minutes, until an instant-read thermometer inserted in the thickest part of the thigh registers 160°F. Transfer chicken to a cutting board; let it rest 20 minutes.

4. When potatoes are tender, transfer them to a cutting board. Coarsely chop them a few times. Transfer them to a large bowl and smash once with a potato masher. Add butter and milk; smash several more times, until they reach the desired chunkiness. Using a wooden spoon, stir in sliced scallions, salt and pepper, smashing and stirring to combine flavors. Leave potatoes chunky. Serve with chicken.

TIP: The potatoes and chicken cook in the oven at the same time, but the timing is different for each. It’s helpful to have a timer that allows you to enter two different times.

WINTER

Rosemary Roast Pork Loin

Sometimes the simplest recipes are the best. This tender roast makes an elegant, yet effortless, main dish.

Serves 6

1 boneless pork roast (about 2½ pounds), tied

Salt and black pepper

4 large cloves garlic, minced

2 tablespoons fresh rosemary, chopped and divided, plus several fresh rosemary branches for pan

4 tablespoons olive oil, divided

6 small red onions, peeled

1. Preheat oven to 400°F. Pat roast dry with paper towels; season with salt and pepper. In a small bowl, combine garlic, 1 tablespoon of the chopped rosemary and 2 tablespoons of the oil. Spread mixture all over the roast.

2. Warm the remaining 2 tablespoons of oil in a large, heavy, ovenproof skillet (preferably cast iron) over high heat. Add roast, fat-side down; cook until browned, about 3 minutes. Rotate roast ¼ turn and brown about 2 more minutes. Repeat process until roast is well browned. Using tongs, lift roast off pan; slide rosemary sprigs underneath. Set roast, fat-side down, on top of the sprigs.

3. Cut off a slice on the bottom of each onion so it can sit flat. Using a small knife, make 2 vertical cuts about halfway down through each onion. Push the remaining chopped rosemary into the cuts in the onions; sprinkle with salt. Arrange onions around the roast in the pan.

4. Place skillet in the oven; roast 30 minutes. Remove the skillet; using tongs, turn pork fat-side up. Roast 15 to 20 minutes longer, until an instant-read thermometer registers 145°F. Transfer the roast to a cutting board; let rest 10 minutes. Thinly slice; serve with onions.

TIP: For a juicy roast, it’s important to let the meat rest at least 10 minutes before serving.

WINTER

Pan-Seared Filet Mignon with Wild Mushroom Ragout

There’s no need to gussy up a beautiful piece of meat—salt and plenty of pepper are the only garnishes needed. Shiitake and cremini mushrooms work well in this savory sauce, but feel free to use any mushroom.

Serves 4

Filet

4 filets mignon (5 ounces each, about 1½ inches thick)

Salt and black pepper

1 tablespoon olive oil

Ragout

1 tablespoon olive oil

1 tablespoon unsalted butter

1 pound wild mushrooms, stemmed and thickly sliced

3 shallots, very thinly sliced

1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme

Salt and black pepper

½ cup reduced-sodium chicken broth

2 tablespoons red-wine vinegar