I don’t know how to start, so here’s a recipe.


We have a huge farm very near our apartment, right on the border between Switzerland and France. I can bike there in 10 minutes.  I did just that last week, wishing to examine their autumn crops and see if I could be inspired. I was not disappointed (and neither was my husband!) I returned with a bike basket full of squashes and pumpkins. I took that inspiration, coupled it with the enormous rosemary bush growing by our front stoop and the seasonal chanterelles spreading wild through the nearby forests, and created a fancy Sunday meal oozing with fall flavor.

Butternut Squash Purée

Yield:  4-6 servings
1 ½ lb. butternut squash, peeled seeded, and cubed
¼ cup olive oil
3 fresh rosemary sprigs
salt and pepper
2 tbsp. butter
2 cloves of garlic, chopped
2 shallots, chopped
1 cup chicken stock, plus more if needed

Preheat oven to 375˚F. Toss butternut squash with olive oil, salt, and pepper. Spread in a single layer on a baking sheet, laying rosemary sprigs around the squash at random. Bake for 35 to 45 minutes, stirring once or twice to keep it from browning too much. It should be very soft when you pull it out. Discard herbs.
In a saucepan over medium heat, cook shallots in 1 tablespoon of butter for about 3 minutes. Add minced garlic, sauté for about 2 more minutes, then add the squash and about a cup+ of chicken broth. Let simmer for about 10 minutes.
Transfer to a food processor, in batches if necessary.  Add remaining 1 tablespoon of butter, and possibly some more chicken broth if necessary for consistency. Process until smooth. Adjust salt and pepper as desired. Keep warm until serving.

*Modified from Harold Dieterle of Top Chef

Chicken Roulade Stuffed with Chanterelle Mushrooms and Leeks

Yield: 4 servings
4 boneless, skinless chicken breasts, pounded until ~¼- to ½-inch thick
1 leek, white and light green part only, finely minced
1 cup chanterelle mushrooms, finely minced
2 cloves of garlic, finely minced
4 tbsp. butter
¼ cup white wine
6 sprigs thyme, chopped
½ cup grated parmesan cheese
⅛ cup bread crumbs
½ lemon
salt and pepper
¾ cups chicken broth

Preheat oven to 350˚F. Place pan on medium heat and add 2 tablespoons of butter. Once hot, add leeks; sauté for a few minutes. Next add the garlic, followed by the chanterelles after a few minutes. Sauté until mushrooms lose most of their liquid, then splash in the white wine and chopped thyme, and cook the alcohol out. Squeeze in about half a lemon, then stir in the breadcrumbs and the parmesan to help it bind. Season with salt and pepper. Take mixture out of the pan and set it aside to cool slightly. DO NOT wipe out pan.
Place about 2 heaping tablespoons of mushroom mixture onto each flattened chicken breast, then roll it up, starting from the narrow end. Secure with twine or toothpicks. Heat remaining 2 tablespoons of butter to the not-wiped-out pan over medium-high heat. Add chicken breasts, seam side down, to the pan once the butter is foamy. Sear on each side (about 6 minutes per side), then place in baking dish. Add about ¾ cup chicken broth to the dish, and place in the oven uncovered for 15-25 minutes (depending on the size of the breasts), turning once.

Rosemary Pan Gravy:

2 tbsp. butter
2 tbsp. flour
¼ cup white wine
¾ cups chicken broth, plus drippings from chicken’s baking dish
2 sprigs rosemary, chopped
salt and pepper

In the same pan on the stove (still without wiping it out, that’s where all the flavor is…unless yours is covered in burnt stuff now, then you might want to wash it so it doesn’t taint the savory-ness), melt the 2 tablespoons of butter. Whisk in the flour, stirring until the flour cooks down, forming a roux.  Pour white wine and chicken broth into the roux, whisking out any clumps. Add large tablespoon of chopped fresh rosemary. Simmer the alcohol down. Season with salt and pepper if necessary. When chicken is done, add the drippings and broth from the chicken’s baking dish into the gravy in the pan for extra flavor and quantity. Cook until thick, and keep warm.

Let the chicken rest on a cutting board for a few minutes to lock in the juices. Take out toothpicks and slice into rounds. Serve topped with gravy, alongside the squash puree.

Bon appétit!


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