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Cozy Country Inns

Episode | From: Cooking Live

Fall is here the perfect time for a weekend getaway at a country inn. Tonight Sara is featuring recipes from the Homestead Inn- Brandade of Fresh Codfish with Crouton; Stoweflake Inn- Pumpkin Vermont Chevre and Jonah Crab Souffle and Butternut Squash Soup on the Old Inn on the Green.

Squash Blossom Quesadillas

Recipe | Courtesy of Aarón Sánchez

Total Time:: 1 hour

2 Reviews

Country Thanksgiving

Episode | From: Easy Entertaining with Michael Chiarello

It's an American Thanksgiving tradition, country style. With recipes for Whole Roasted Turkey with Citrus Rosemary Salt, Roasted Winter Squash, and Autumn Panzanella Gameplan 1 Day Before Party Peel and dice butternut squash and chop herbs for Roasted Butternut Squash. Blend and simmer brown butter sauce and toss with squash. Roast squash. Blend Citrus Rosemary Salt for Roasted Turkey. Store in a container overnight. Remove roasted squash from oven and and puree it. Cool, cover and refrigerate overnight. Dice bread, toss with brown butter and cheese and bake croutons for Autumn Panzanella Salad. Cool, cover and store overnight. 3 Hours Before Party: Season turkeys with olive oil and reserved Citrus Rosemary Salt. Roast turkeys. When finished, pull from oven and allow to rest before carving. Sauté onions and vinegar and puree for dressing for Autumn Panzanella Salad. Sauté mushrooms and thyme and add to Autumn Panzanella Salad. Reheat prepared Roasted Butternut Squash. Blend flour, butter and stock for gravy. Simmer a few minutes and serve warm with turkeys. Assemble and dress Autumn Panzanella Salad. At the Party: Carve and serve turkeys with gravy. Serve Autumn Panzanella Salad and Roasted Butternut Squash. Eat and Enjoy! Wine Recommendation 2001 Trefethen Cabernet, Napa Valley 2001 Adler Fels Gewurztraminer, Russian River Valley

Basta Pasta

Episode | From: Easy Entertaining with Michael Chiarello

It's pasta three ways in an inexpensive party featuring everyone's favorite Italian food served in ways you'd never expect! With recipes for Lasagna of Roasted Butternut Squash; Crispy Pasta Salad with Warm goat cheese and pancetta; Baked Pastina Timbale Gameplan 1 Day Before Party: Grind fennel-cinnamon spice mixture for Butternut Squash Lasagna. Peel and dice butternut squash. Season and roast squash then puree for lasagna. Blend puree with cheeses and set aside in refrigerator. Roast tomatoes and jalapeños for Pastina Timbale Sauce. Dice roasted peppers for Pastina Timbale Sauce. Cook lasagna noodles for Butternut Squash Lasagna. Dice and sauté remaining ingredients for Pastina Timbale Sauce. Finish Timbale Sauce. Cool and store overnight in refrigerator. Prepare and finish béchamel sauce for Butternut Squash Lasagna. Assemble Butternut Squash Lasagna. 1 Hour Before Party: Bake Butternut Squash Lasagna. Cook pastina for Pastina Timbale. Poach and sauté sausage for Pastina Timbale. Sauté garlic and breadcrumbs for Pastina Timbale. Prepare bowl to mold Timbale. Combine pastina with Timbale sauce, pour into bowl and rest until service. Cook angel hair pasta and fry for Pasta Cakes. Assemble and dress Pasta Cake Salad. At the Party: Un-mold Pastina Timbale. Eat and Enjoy!