Two Easy Fall Recipes from Simply Simon Suppers
With the weather finally starting to turn and the appeal of cooking slowly returning to kitchens after months of beating the heat and not needing recipes, Chef Michael Symon is at the ready with a collection of dinner ideas that you can prepare for the occasion.
The restaurateur and TV personality joined “Good Morning America” on Tuesday to sample his new cookbook, “Simply Simon Suppers: Recipes and Menus for Every Week of the Year.”
Simone’s new book boasts the largest collection of recipes to date and focuses on simple menus that include a main dish plus two sides for hearty and healthy dinnertime inspiration, using pantry staples and accessible ingredients.
Try his two beginner-friendly recipes below in your own kitchen for a simple weeknight dinner at home.
Bitter greens salad
2 tablespoons red wine vinegar
1 tablespoon of ready-made radish
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/3 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
Two heads of Belgian endive, seeded and separated into leaves
8 cups frisee, with root ends removed, and top cut into 2-inch slices (8 cups after slicing)
2 cups radicchio, cut into 1/2-inch thick slices (1 to 2 heads cored and quartered)
1/2 cup fresh flat parsley leaves
1/2 cup fresh chives, 1 inch long
1. In a small bowl, mix the vinegar, horseradish, mustard, honey, and olive oil together. Season with a pinch of salt and a twist of pepper.
2. In a large bowl, combine the chicory, frisee, radishes, parsley leaves, and chives. Add the sauce as desired, stir to mix, then garnish with more black pepper.
Stovetop Mac and Cheese
“When it comes to macaroni and cheese, there are two types of cooks: those who bake it in the oven because it’s easier to use, and those who prepare it on the stove to maintain its creaminess. Personally, I fall into the latter camp, though it may sadden my Southern relatives when They hear me admit it. Often times, I feel like oven-baked macaroni and cheese results in a dry, overcooked mess. By preparing it on the stovetop, you can cook the pasta to the perfect texture while the dish retains its rich creaminess thanks to the silky cheddar sauce and cream cheese sauce (cream cheese is the secret ingredient here). For that non-negotiable crunchy topping, we finish it with crunchy seasoned panko bread crumbs. However, with all this extra richness, I like to serve it with a bitter green salad in a honey vinaigrette.”
4 cups grated sharp cheddar cheese (about 1 pound), preferably yellow cheddar
1 tablespoon cornstarch
1 lb key
4 cups heavy cream
8 ounces cream cheese
2 teaspoons Truff Hot Sauce (or your favorite hot sauce)
Freshly ground black pepper
3 tablespoons extra virgin olive oil
1 cup panko bread crumbs
3 tablespoons of fresh coriander, cut into thin slices
1. In a large bowl, mix the cheddar cheese and cornstarch together until completely covered. Sit aside.
2. Add two tablespoons of salt to a medium-sized pot of water and bring to a boil over high heat. Add the pasta and cook, stirring occasionally so they do not stick together, for 2 minutes less than package directions. Drain, rinse under cold water, and set aside.
3. In the same pot, bring the cream to a simmer over medium heat and cook until the liquid has reduced by a third, about 12 minutes.
4. Add the cream cheese and whisk until it melts and the sauce becomes smooth. Add the cheddar and blend until smooth. Add the hot sauce, season with a little salt and pepper, and stir the ingredients together. Add the drained pasta, stir and leave until it boils. Remove from heat and leave covered for 5 minutes.
5. Meanwhile, place a large frying pan over medium heat. Add the olive oil and heat until shimmering, then add the panko and stir to coat. Cook, stirring occasionally, until the panko turns golden brown, about 5 minutes. Transfer to a bowl, season with a little salt and add the chives.
6. Pour the macaroni and cheese into bowls, sprinkle with the chive breadcrumbs, and serve with a bitter green salad.
Copyright © 2023 Michael Symon. Images copyright © 2023 by Ed Anderson. Published by Clarkson Potter, an imprint of Random House.