Anne Burrell’s Favorite Fall Recipes (Access Hollywood Live)

Believe it or not, fall is the season of the super food. Whether it’s apples, squash or pomegranates, there are lots of nutritious and yummy foods that are in season.

Food Network sensation and author of the new cookbook “Own Your Kitchen” Anne Burrell stopped by Access Hollywood Live to share a few of her favorite fall recipes from her new book.

Stewed Chickpeas with Butternut Squash and Tomatoes

(Serves 4 to 6)

For the chickpeas:

• 1 pound dried chickpeas, soaked overnight and drained
• 1 onion, halved, hairy end left on
• 1 carrot
• 1 celery rib
• 2 cloves garlic
• 2 bay leaves
• 1 thyme bundle
• Kosher salt
• For the stew
• Extra virgin olive oil
• 2 onions, cut into 1⁄4-inch dice
• Kosher salt
• Pinch of crushed red pepper
• 2 cloves garlic, smashed and finely chopped
• 3 cups diced butternut squash, cut into chickpea size
• 2 teaspoons cumin seed, toasted and finely ground
• 2 teaspoons fennel seed, toasted and finely ground
• 1 28-ounce can San Marzano tomatoes, passed through a food mill 1 bunch fresh chives, minced, for garnish

(ANNE-NOTATION: Pick your battles: If you don’t want to make chickpeas from scratch, use canned—they work fine too.)

For the chickpeas:

In a large pot, combine the soaked chickpeas, onion, carrot, celery, garlic, bay leaves, and thyme bundle. Fill the pot with water to cover the beans by 2 inches. Bring the water to a boil, reduce to a simmer (BTB, RTS), and cook for about 1 hour. Do the 5-bean test: Bite into 5 beans; if they are all properly cooked, carry on. If not, cook the beans for another 10 to 15 minutes and try again. Remember, beans cook at different rates, so you need to check a few to make sure they’re really done!

When the beans are cooked, turn off the heat and season the water generously with salt. TASTE the water to be sure it is adequately seasoned. Let the beans sit in the salty water for 15 to 20 minutes to absorb some of the salty flavor. Remove the onion, carrot, celery, garlic, bay leaves, and thyme bundle and discard. Reserve 1 cup of the cooking water, strain the beans, and set aside.

For the stew:

You can start this part while the beans are cooking: Coat a large wide pot with olive oil, toss in the onions, and season with salt and the crushed red pepper. Bring the pan to medium heat and cook until the onions are soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for another 1 to 2 minutes.

Toss in the diced squash, cumin, fennel, tomatoes, and the reserved bean water (if you forgot to save the bean water, tap water is fine). Stir to combine, taste, and season with salt if needed. Bring the mixture to a boil and reduce to a simmer (BTB, RTS). Cook for 25 to 30 minutes or until the squash is cooked through. Add another cup of water if the liquid has evaporated too much.

Toss in the reserved chickpeas and cook for 15 to 20 minutes or until the mixture is thick and stewlike. Serve hot or at room temp, garnished with chives.

Cauliflower “Steaks” with Sautéed Porcini & A Poached Egg (pictured)

(Serves 4 )

For the cauliflower:

• 1 head of cauliflower, trimmed and cut into four 1⁄2-inch cross-section slices from the middle, rounded outside edges removed and cut into bite-size florets
• Extra virgin olive oil
• Kosher salt

For the porcini:

• 1/2 pound pancetta, cut into 1⁄4-inch dice
• Extra virgin olive oil
• 2 cloves garlic, smashed
• 1 pound porcini or portobello mushrooms, cleaned and cut into 1⁄2-inch dice
• 2 sprigs of fresh rosemary, leaves finely chopped
• Salt
• Pinch of crushed red pepper
• 1/2 cup dry white wine

For the eggs:

• 3 tablespoons white vinegar
• 4 large eggs
• Salt
• 1 bunch of fresh chives, finely chopped

For the cauliflower:

Preheat the oven to 375F. On a baking sheet, toss the cauliflower florets with olive oil and salt. Add the “steaks” to the baking sheet, coat with olive oil, and season with salt. Bake for 20 minutes, then flip the steaks and stir the florets. Bake for another 15 to 20 minutes or until the cauliflower is soft and brown. Remove from the oven and reserve.

For the porcini:

Toss the pancetta in a large sauté pan with a few drops of olive oil and bring the pan to medium-low heat. Cook the pancetta, stirring occasionally, until it is brown and crispy and has rendered some fat, 8 to 10 minutes.

Toss in the garlic and cook until golden and aromatic, 2 to 3 minutes. Remove the garlic and ditch it—it has fulfilled its garlic destiny. Crank up the heat to medium-high. When the fat starts to sizzle, toss in the mushrooms and rosemary and stir to combine. Season with salt and crushed red pepper. If the pan seems dry, add a few more drops of olive oil. Cook the mushrooms, stirring occasionally, until they start to soften, 3 to 4 minutes.

Add the wine. Using a wooden spoon, scrape any brown deliciousness off the bottom of the pan. Continue to cook the mushrooms until most of the wine has evaporated. Remove from the heat, taste, and reseason if needed. Toss in the reserved cauliflower and keep warm over low heat.

To poach the eggs:

Fill a medium saucepan two-thirds of the way with water and add the vinegar. Bring the water to a boil (BTB), then reduce the heat until no bubbles break the surface of the water. You are creating a very gentle cooking environment—like an egg Jacuzzi. Break the eggs very close to the surface of the water and cook for 4 minutes or until the whites are cooked through and the yolks are warm and runny.

To assemble:

Place a cauliflower “steak” on each serving plate and top each with a spoonful of the porcini hash. Using a slotted spoon, carefully remove each egg from the poaching liquid and make a pit stop on a paper towel to blot any excess water. Nestle an egg on top of the porcini and cauliflower. Sprinkle the eggs with a few grains of salt and some chives and serve immediately.

Braised Chicken with Pomegranate Molasses

(Serves 4 )

• Extra virgin olive oil
• 4 cloves garlic, smashed
• Crushed red pepper
• 8 chicken thighs, trimmed of excess skin
• Kosher salt
• 1 cup pomegranate molasses
• 1 cup chicken stock
• 1 thyme bundle
• 1 cup pomegranate seeds
• 1 bunch of fresh chives, finely chopped

Preheat the oven to 350F. Coat a large sauté pan with olive oil. Toss in 2 of the garlic cloves and a pinch of crushed red pepper. Bring the pan to medium-high heat. When the garlic is golden and very aromatic, remove it and discard—it has fulfilled its garlic destiny. Season the chicken thighs with salt and place them skin side down in the pan. Don’t crowd the pan or the thighs will steam instead of brown— you may have to work in batches here, no worries. Brown the chicken thighs really well on both sides, 10 to 12 minutes total. Transfer the thighs to a rimmed baking sheet and reserve. Ditch the oil from the pan and add 1⁄2 cup of the pomegranate molasses along with 1⁄4 cup of the chicken stock. Bring the mixture to a boil and let it evaporate by half—it should be slightly thick and syrupy. Return the chicken to the pan, reduce the heat to medium, and cook in the sauce for 1 to 2 minutes on each side, or until it clings to the chicken in a yummy embrace. Transfer the chicken to the baking sheet and roast for 10 to 12 minutes or until cooked through.

While the chicken roasts, add the remaining molasses, stock, and garlic to the pan along with the thyme bundle and a pinch of crushed red pepper. Taste and season with salt if needed. Bring to a boil and reduce to a simmer (BTB, RTS). Cook until the liquid is thick and syrupy. Discard the garlic cloves and thyme bundle. Remove the chicken from the oven, transfer to a serving dish, drizzle with the sauce, and sprinkle with the pomegranate seeds and chives before serving.

Apple Brown Butter Crostata

(Serves 6 to 8 )

For the crust:

• 1 cup all-purpose flour, plus more as needed
• Pinch of salt
• 12 tablespoons (1 1⁄2 sticks) cold butter, cut into pea-size pieces
• 1 egg yolk
• 1/4 cup ice water

For the filling:

• 6 tablespoons unsalted butter
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/3 cup all-purpose flour
• 1 large egg

For the apples:

• 3 tablespoons unsalted butter
• 6 Granny Smith apples, peeled, cored, and cut into eighths
• 2 tablespoons sugar
• 1/2 cup brandy
• 1/2 cup golden raisins
• 1 large egg beaten with
• 2 tablespoons water

For the crust:

In a food processor, combine the flour and salt. Pulse once to combine. Add the butter and pulse, pulse, pulse until the mixture looks like grated Parmigiano cheese. Add the egg yolk and half the ice water and pulse, pulse, pulse again until the mixture forms a rough ball. If the mix seems dry, add the remaining ice water and pulse again. Turn the dough out onto a lightly floured work surface. Using the heel of your hand, schmear the dough forward and then roll it back toward you to where it started. Repeat this process 2 more times. DO NOT rotate the dough while you do this—always work in the same direction. If you rotate the dough it will start to get tough, rather than crisp. Form the ball into a disk, wrap in plastic, and refrigerate for at least 1 hour.

(HINT, HINT: This could have been done yesterday!)

For the filling:

In a small saucepan, melt the butter over medium heat and cook until it starts to turn brown and smells like hazelnuts. Transfer the brown butter to a medium mixing bowl, then add the sugar and vanilla, and beat with a hand beater or stand mixer (I use them interchangeably). Gradually beat in the flour. When the flour is combined, beat in the egg. Reserve. (BTW: It’s SUPER yummy!)

For the apples:

Toss the butter into a large sauté pan and bring the pan to medium-high heat. When the butter is melted and bubbly, add the apples and sugar and cook for 6 to 7 minutes or until the apples start to soften. Pull the pan off the burner and add the brandy. You want to do this at the front of the pan and then tip it into the flame. BIG FIRE!!! It’s fun! If you have an electric stove, this part won’t work . . . sorry. Either way, cook the brandy until it reduces and the apple mixture is no longer soupy. Turn off the heat, stir in the raisins, and let the mixture cool.

To assemble:

Preheat the oven to 350F. Remove the dough from the fridge and let it come to room temp for 15 minutes before using. Dust a clean work surface with flour and roll the dough into a circle 1⁄8 to 1⁄4 inch thick. Lay the dough in a 12-inch false-bottom tart pan. There will be lots of dough hanging over the sides—this is what you want. Pour the reserved filling over the dough and spread it out in an even layer. Spoon the apples into the pan on top of the filling and spread them out in an even layer. Fold the dough draped over the sides on top of the apples (you will still see some of the apples and filling—it should look rustic!). Brush the top of the dough with the egg wash and bake for 35 to 40 minutes, or until the top is golden brown and a little bit crispy.