Rachael Ray's Fall Feast

Rachael Ray stopped by "GMA" this morning to share some of the best recipes from her new cookbook, "My Year in Meals." Her cider beef with apples and bacon works as a great replacement for traditional Thanksgiving turkey. Kale adds new texture to a traditional Caesar salad, and plain mashed potatoes get a makeover with parsnips and cheddar. This is a fall menu that you'll want to make again and again.

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Cider Beef

 2 heads garlic, tops cut off to expose the cloves
EVOO, for drizzling
Salt and pepper
1/4 to 1/3 pound thick-cut uncured bacon, cut into fat batons
6 tablespoons (3/4 stick) butter
21/2 to 3 pounds beef chuck, cut into 2-inch cubes
2 tablespoons flour, plus more for dredging the beef
3 carrots, sliced in 2-inch chunks on an angle
2 apples, such as Honeycrisp, peeled and chopped
2 or 3 ribs celery, chopped
1 large onion, chopped
2 fresh bay leaves
2 to 21/2 cups organic cider (it should look cloudy)
2 (10.5-ounce) cans beef consommé

Preheat the oven to 400°F.

Drizzle the garlic with EVOO, season with salt and pepper, wrap in foil, and roast to tender, 40 to 45 minutes. Take out the garlic and leave the oven on but reduce the temperature to 325°F.

Heat a large Dutch oven over medium-high heat. Add a drizzle of EVOO and the bacon. Brown and crisp the bacon, then remove with a slotted spoon and set aside. Pour some of the fat out of the pan and add 2 tablespoons of the ­butter.

Pat the meat dry and season liberally with salt and pepper. Dredge in flour and add to the hot pan in batches. Cook to crispy and deep brown. Add more butter as needed, 2 tablespoons at a time. Set the browned meat aside with the bacon.

Add to the pan the carrots, apples, celery, onion, bay leaves, and salt and pepper to taste and partially cover. Cook to soften the vegetables for a few minutes, then sprinkle with 2 tablespoons flour. Stir for a minute, then add the cider and consommé. Squeeze the roasted garlic into the pan and stir to combine. Add the reserved beef and bacon back to the pan, bring to a boil, then cover and transfer to the oven. Braise the meat until very tender and the sauce has thickened, about 2 hours.

Let stand for 20 minutes. Remove the bay leaves before serving.

Recipe courtesy Rachael Ray.

This recipe was styled by chef Karen Pickus for Good Morning America.

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 Caesar Salad with Kale

4 cloves garlic
6 tablespoons EVOO
1 packed cup cubed Pullman bread (1- to 11/2-inch cubes)
Coarse black pepper
2 teaspoons anchovy paste (optional for strict vegetarians)
6 to 8 drops Worcestershire sauce (about 1 teaspoon) (optional for strict vegetarians)
1 large organic egg yolk or 1/4 cup pasteurized egg product
Juice of 1 large lemon
5 to 6 cups stemmed and chopped kale, or a combination of kale and romaine lettuce
2 handfuls of freshly grated Pecorino Romano or Parmigiano-Reggiano cheese
Coarse salt

Crack the garlic away from its skin with a good whack of your hand against the flat of your knife, centered on top of each clove. Rub the inside of your salad bowl (I use a wooden bowl) with a clove of cracked garlic. Place that clove and a second clove aside.
Mince the remaining 2 cloves and place them in a small bowl.

Heat a small skillet over medium heat. Add 2 tablespoons EVOO (2 turns of the pan) and the 2 cracked garlic cloves. When the garlic "speaks" by sizzling in the EVOO, add the bread cubes and toast until golden, tossing occasionally, 6 to 8 minutes. Sprinkle the cubed bread with a little pepper and remove from the heat.

Combine the minced garlic and the remaining 4 tablespoons EVOO (3 glugs) in a small bowl or in a small skillet. Heat the garlic and EVOO, either in a microwave oven for 1 minute, or over low heat on a stovetop for 2 to 3 minutes. Stir the anchovy paste into the warm EVOO with a fork and let stand until the EVOO returns to room temperature. (I go a little heavier on the anchovy paste for my family. We use up to a good solid tablespoon; we like a lot of anchovy in the dressing.)

Add the Worcestershire sauce and egg yolk to a salad bowl and stir with a fork. Add the lemon juice and stir into the egg. Add the EVOO-garlic-anchovy mixture in a slow stream and continue to beat with a fork.

Add the kale to the bowl and toss to coat. Add a generous amount of cheese and the croutons and toss again to coat. Season with salt and pepper to taste (I use a ton of black pepper).

Recipe courtesy Rachael Ray.

This recipe was styled by chef Karen Pickus for Good Morning America.

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Mashed Potatoes and Parsnips with Cheddar

 21/2 pounds russet (baking) potatoes (about 5 potatoes), peeled and cubed
2 or 3 large parsnips, peeled and cubed
Salt and pepper
2 tablespoons butter
11/2 cups shredded extra, extra, extra sharp white Cheddar
1 cup milk (whole or 2%)
Freshly grated nutmeg
1/4 cup finely chopped chives

In a large pot, cover the potatoes and parsnips with cold water. Bring to a boil, salt the water, and cook until fork-tender. Drain and return to the pot; mash with the butter, cheese, and milk. Season with salt, pepper, and nutmeg. Stir in the chives.

Recipe courtesy Rachael Ray.

This recipe was styled by chef Karen Pickus for Good Morning America.

Try more of these recipes from Rachael that are a welcome addition to your Thanksgiving table.

Deviled Eggs

Stovetop Spinach and Artichoke Dip

Autumn Golden Vegetable Lasagna

Easiest-Ever Baked Stuffed Apples

Oatmeal Whoopie Pies

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