Fall Pot Roast With Figs Recipes

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FALL STOUT POT ROAST WITH AUTUMN VEGETABLES

Provided by Geoffrey Zakarian

Categories     main-dish

Time 12h10m

Yield 6 to 8 servings

Number Of Ingredients 18



Fall Stout Pot Roast with Autumn Vegetables image

Steps:

  • The night before, season the chuck roast liberally with salt and pepper and refrigerate uncovered.
  • When ready to cook, preheat the oven to 300 degrees F.
  • In a large Dutch oven, heat the canola oil over medium-high heat. Season the chuck roast again with salt and pepper and dust with flour, shaking off the excess. Sear on all sides, browning the meat evenly, 4 to 6 minutes per side. Remove the roast to a plate, then add the carrots, turnips and onion to the pot. Lower the heat to medium and cook, stirring occasionally, until the vegetables are caramelized, 6 to 8 minutes. Stir in the tomato paste, garlic, thyme and bay leaves and cook another 2 minutes.
  • Add the roast back to the pot, then add the beer and beef stock. Nestle the roast down among the vegetables so that it is mostly submerged in the liquid. Bring to a simmer. Cover, leaving the lid slightly ajar, and place in the oven to cook under very tender, 3 to 3 1/2 hours, testing with a small knife for tenderness after 3 hours.
  • Meanwhile, heat the butter in saucepot over medium-low heat, add the pearl onions and peas and season with salt and pepper. Cook, stirring occasionally, until the onions and peas are warmed through, 3 to 5 minutes.
  • Once the roast is done, remove it from the pot and cut off the string. Discard the thyme and bay leaves. If you'd like the sauce thicker, place the Dutch oven back on the stove and bring to a simmer over medium-high heat. Simmer, stirring occasionally, until the liquid is reduced to the desired thickness (you're looking for a rich and smooth sauce).
  • To plate, slice the roast into thick slices. Place the vegetables on a platter, then the beef, then ladle the sauce over. Spoon the peas and onions on top and sprinkle with the chives and tarragon.

4 pounds boneless beef chuck roast, tied (ask your butcher to do this)
Kosher salt and freshly cracked black pepper
1/4 cup canola oil
1/2 cup all-purpose flour
2 carrots, peeled and cut into large chunks
2 turnips, peeled and cut into large chunks
1 red onion, cut into large chunks
2 tablespoons tomato paste
5 cloves garlic, peeled
3 sprigs fresh thyme
2 bay leaves
Two 12-ounce bottles stout beer
2 cups beef stock
4 tablespoons butter
2 cups frozen pearl onions
2 cups frozen green peas
1/4 cup thinly sliced chives
2 tablespoons chopped fresh tarragon

ROASTED FALL VEGETABLES

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 0



Roasted Fall Vegetables image

Steps:

  • Toss 2 sliced portobello mushroom caps (gills scraped out), 2 chopped peeled sweet potatoes, 3 tablespoons olive oil, 4 quartered shallots, 2 smashed garlic cloves and 2 teaspoons fresh thyme; season with salt and pepper. Spread on a baking sheet and roast at 400 degrees F, stirring once or twice, until browned, 30 minutes. Toss with 2 tablespoons parsley and more olive oil.

FIG AND ROSEMARY POT ROAST

Categories     Fruit     Herb     Mustard     Pork     Braise     Dinner     Fig     Rosemary     White Wine     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 12



Fig and Rosemary Pot Roast image

Steps:

  • Preheat oven to 300°F. Bring wine and figs to boil in small saucepan. Remove from heat and let stand until figs soften, about 15 minutes. Drain figs, reserving wine and figs separately.
  • Meanwhile, heat oil in heavy large ovenproof pot over medium-high heat. Sprinkle pork with salt and pepper. Add pork to pot and cook until browned on all sides, about 8 minutes total. Transfer pork to platter.
  • Add onion and carrot to same pot. Cover and reduce heat to medium-low. Cook until onion is golden brown, stirring occasionally, about 8 minutes. Stir in rosemary and garlic; sauté 1 minute. Add broth and reserved wine.
  • Return pork to pot, meat side down. Bring to boil. Cover and transfer to oven. Bake until thermometer inserted into center of roast registers 150°F, adding figs during last 10 minutes of roasting, about 1 1/2 hours.
  • Transfer pork to cutting board. Using slotted spoon, transfer figs to small bowl. Tent pork and figs with foil to keep warm. Spoon fat from surface of sauce. Bring sauce to boil. Stir butter and flour in medium bowl to blend. Whisk 1 cup sauce and mustard into butter mixture. Whisk mustard-butter mixture into sauce in pot. Boil sauce until thickened and slightly reduced, about 8 minutes. Season to taste with salt and pepper.
  • Transfer pork to platter, surround with figs, and pour sauce over. Carve pork between rib bones.

2 cups dry white wine
1 8-ounce package dried Calimyrna figs, stemmed, halved lengthwise
1 tablespoon olive oil
1 6-rib blade-end or center-cut pork loin roast, chine bone removed, ribs cracked
1 medium onion, chopped
1 medium carrot, peeled, chopped
1 tablespoon chopped fresh rosemary
2 garlic cloves, chopped
1 14-ounce can low-salt chicken broth
1 tablespoon butter, room temperature
1 tablespoon all purpose flour
2 tablespoons Dijon mustard

POT ROAST

Provided by Anne Burrell

Categories     main-dish

Time 4h

Yield 4 to 6 servings

Number Of Ingredients 17



Pot Roast image

Steps:

  • Preheat the oven 350 degrees F.
  • Coat a Dutch oven with olive oil and bring to medium-high heat.
  • Sprinkle the chuck roast generously with salt, add it to the Dutch oven and brown it on all sides. Remove from the pan and reserve.
  • Drain the excess oil, lower the heat to medium, add a few drops of new oil and add the celery, onions and crushed red pepper to the pan. Season the vegetables with salt and cook until they are soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for 1 to 2 minutes. Add the tomato paste and cook for 1 to 2 minutes. Toss in the vinegar, stir to combine and cook for 2 to 3 minutes. Stir in 3 cups of chicken stock. Taste and adjust the seasoning if needed. Toss in the bay leaves, orange zest, star anise and thyme bundle. Return the meat to the pan, cover and put the Dutch oven in the oven for 1 hour.
  • Remove the pan from the oven, turn the meat over and check the liquid level. If the liquid level has gone down, add about a half a cup of stock. Return the pan to the oven and cook for another hour.
  • Remove the pan from the oven. Remove the meat from the pan and add the squash, Jerusalem artichokes and figs. Add the final 1/2 cup of stock and stir to combine. Taste the liquid and adjust seasoning if needed. Return the meat to the pan, cover and cook for another 30 minutes.
  • Remove the lid to the pan and roast until the squash and Jerusalem artichokes are tender and the liquid is reduced, another 15 to 20 minutes.
  • Remove the pan from the oven. Remove the meat from the pan and skim off any excess fat from the surface of the cooking liquid, if need be.
  • Slice the meat in 1/2-inch slices and serve with the veggies and pan juices.
  • Wine Pairing Suggestion: Pinot Noir

Extra-virgin olive oil
One 3-pound chuck roast, tied
Kosher salt
3 ribs celery, thinly sliced on the bias
2 onions, thinly sliced
1 pinch crushed red pepper
3 cloves garlic, smashed and finely chopped
1/2 cup tomato paste
1/2 cup red wine vinegar
4 cups chicken stock
3 bay leaves
2 strips orange zest (removed from the orange with a vegetable peeler)
2 star anise
1 fresh thyme bundle
2 cups 1/2-inch diced butternut squash
1 1/2 cups 1/2-inch diced Jerusalem artichokes
6 to 8 dried figs, stems removed and quartered

ROASTED POTATOES WITH FIGS AND THYME

A fall walk through New York's Greenmarket with Eleven Madison Park's chef, Daniel Humm, brought the idea for this unusual dish. Hot black tea lends a deeper flavor to dried figs, which are scattered with potatoes on a pan with thyme and then roasted. The recipe calls for fingerling potatoes, but any waxy potato will do. (And for everything you need to know to make perfect potatoes, visit our potato guide.)

Provided by Kim Severson

Categories     dinner, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 7



Roasted Potatoes With Figs and Thyme image

Steps:

  • Place figs in a bowl, cover with hot black tea and let cool. Cover and refrigerate for 4 to 6 hours or overnight, depending on initial softness of figs.
  • Preheat oven to 400 degrees. Wash potatoes well and trim any bad parts. Separate garlic head into individual cloves but do not remove outer skin.
  • Drain figs. In a bowl, combine garlic, thyme, figs, potatoes and olive oil; toss. Place on roasting pan and bake until potatoes are tender enough to pierce with a fork, about 30 minutes. Remove and season immediately with salt and pepper. Serve. Diners may remove skin from garlic at the table and eat along with the potatoes, if they wish.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 10 grams, Carbohydrate 54 grams, Fat 13 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 632 milligrams, Sugar 17 grams

1/2 pound dried black mission figs or other dried figs
1 1/2 cups brewed black tea, more if necessary
2 pounds fingerling potatoes
1 head garlic
5 sprigs of thyme
1/3 cup olive oil
Salt and black pepper to taste

MOROCCAN FIG PORK ROAST

A succulent, savory and sweet pork roast, ideally served over a vegetable rice or couscous. I love using spices as much as possible, so in this experiment I used quite a few which I rubbed onto the pork roast before I seared it. I think it would be even better if you let the rub sit on the roast for an hour or so in the fridge prior to cooking.

Provided by michtrem

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 2h30m

Yield 8

Number Of Ingredients 16



Moroccan Fig Pork Roast image

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Pat pork roast dry with a clean towel. Mix curry powder, turmeric, garam masala, ground ginger, chili powder, cumin, cayenne, salt, and pepper in a small bowl. Rub spice mixture all over the pork roast.
  • Heat the olive oil and butter in a large, heavy bottom pot or Dutch oven over medium-high heat. Place the seasoned pork roast into the pot and cook until evenly browned, about 2 minutes on each side. Remove pork and set aside. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the fig compote, until well blended. Return pork to the pot, coating it with the fig mixture. Pour in the tomatoes and chicken broth. Cover, and bring to a boil.
  • Place covered pot in the preheated oven. Cook until the pork is no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 487.5 calories, Carbohydrate 6.1 g, Cholesterol 142.7 mg, Fat 29.8 g, Fiber 1.8 g, Protein 46.9 g, SaturatedFat 11 g, Sodium 304.5 mg, Sugar 2.1 g

1 (5 pound) boneless pork loin roast
1 tablespoon curry powder
1 tablespoon ground turmeric
1 tablespoon garam masala
2 teaspoons ground ginger
2 teaspoons chili powder
1 teaspoon ground cumin
1 pinch ground cayenne pepper
salt and ground black pepper to taste
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, roughly chopped
1 onion, roughly chopped
2 tablespoons fig compote
1 (14.5 ounce) can whole peeled tomatoes
1 cup chicken broth

ROASTED FIGS AND NUTS WITH PORT REDUCTION

Impress your friends and your taste buds with these elegant roasted figs from Tim Sutherland of TimmyChew.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h20m

Yield 8

Number Of Ingredients 11



Roasted Figs and Nuts with Port Reduction image

Steps:

  • In saucepan heated to medium, combine port, sugar, cracked pepper and mint, and simmer until consistency of syrup, about 30 minutes. Remove from heat and let cool.
  • Preheat oven to 415 degrees F. Cut figs in half, from top to bottom. Line a baking sheet with a large sheet of Reynolds Wrap® Aluminum Foil. Fold up the sheet in the center to create a barrier, splitting the sheet into two sides. On one half, place figs cut side up, and top each with about 1/2 teaspoon of goat cheese.
  • Toss the nuts in a bowl with butter, salt, pepper and chili powder. Spread in single layer on the other side of the foil-lined pan. Roast 10 minutes. Keep an eye on the nuts so they don't burn.
  • To serve, chop the nuts and sprinkle bits on the figs. Drizzle figs and nuts with port reduction.

Nutrition Facts : Calories 301.9 calories, Carbohydrate 24.5 g, Cholesterol 16.9 mg, Fat 16.7 g, Fiber 2.9 g, Protein 6.5 g, SaturatedFat 6 g, Sodium 169.8 mg, Sugar 18 g

2 cups Ruby Port
¼ cup granulated sugar
Cracked black pepper to taste
1 sprig fresh mint
10 fresh figs
4 ounces fresh goat cheese
1 cup mixed roasted nuts (cashews, pistachios, pecans, etc.)
1 ½ tablespoons melted butter
Salt and freshly ground black pepper to taste
1 teaspoon chili powder
Reynolds Wrap® Aluminum Foil

PORK POT ROAST WITH DRIED FIGS AND HERBS

Make and share this Pork Pot Roast With Dried Figs and Herbs recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 5h15m

Yield 10 serving(s)

Number Of Ingredients 13



Pork Pot Roast With Dried Figs and Herbs image

Steps:

  • Bring the wine to a simmer in a small nonreactive saucepan over high heat.
  • Remove from the heat and add the figs.
  • Let stand until cooled, about 1 hour.
  • Mix together the 1 1/2 tsp salt, the rosemary, sage, fennel seed, and 3/4 tsp pepper.
  • Using the tip of a knife, poke about a dozen slits in the pork.
  • Rub the herb mixture all over the pork, forcing some of the mixture into the slits.
  • Heat the oil in a large Dutch oven over med-high heat.
  • Add the pork and cook, turning occasionally, until browned, about 10 minutes; transfer to a platter.
  • Add more oil to the pot, if needed.
  • Add the onion and carrots and cook, stirring occasionally, until the onion softens, about 5 minutes.
  • Return the pork to the pot, and add the figs and their wine.
  • Bring to a boil over high heat.
  • Decrease the heat to low and cover.
  • Simmer until the pork is fork-tender, about 4 hours.
  • Transfer the pork to a deep serving platter.
  • Using a slotted spoon, transfer about half of the figs to the platter.
  • Cover with foil to keep warm.
  • Remove the pot from the heat and let stand for 5 minutes.
  • Using a large spoon, skim off and discard the fat that rises to the surface of the cooking liquid.
  • Using a rubber spatula, mash the butter and flour together into a paste in a medium bowl.
  • In batches, in a blender with a lid vent, puree the cooking liquid with the onions, carrots, and remaining figs.
  • Whisk each batch of puree into the flour paste.
  • Pour the pureed mixture back into the pot and bring to a boil over high heat, whisking often.
  • Decrease heat to med-low and simmer until the sauce has thickened nicely, about 5 minutes.
  • Season with salt and pepper.
  • Carve the pork.
  • Pour the sauce over the pork and serve hot, with the figs.

Nutrition Facts : Calories 810.1, Fat 55, SaturatedFat 19.1, Cholesterol 215.7, Sodium 558.8, Carbohydrate 6.3, Fiber 1.1, Sugar 2.3, Protein 60.1

2 cups dry white wine (Pinot Grigio)
7 ounces dried calimyrna figs
1 1/2 teaspoons salt, plus more to taste
1 1/2 teaspoons dried rosemary
1 1/2 teaspoons dried sage
1/2 teaspoon ground fennel (grind in a spice grinder or in a mortar and pestle)
3/4 teaspoon fresh ground black pepper, plus more to taste
1 (7 lb) bone-in pork butt, skin trimmed
2 tablespoons extra-virgin olive oil, as needed
1 large onion, chopped
3 medium carrots, chopped
2 tablespoons unsalted butter, at room temperature
2 tablespoons all-purpose flour

ROASTED SWEET POTATOES AND FRESH FIGS

This dish from Yotam Ottolenghi, a chef and an author of "Jerusalem," the beloved Middle Eastern cookbook, takes inspiration from a city where fig trees grow in abundance. Roasted sweet potatoes, along with wedges of fresh figs, are piled onto a plate, drizzled with a green onion-chile sauce and a balsamic reduction then dotted with generous pats of goat cheese. Do plan ahead, as this recipe does require a bit of preparation, but it's easy work that's more than worth it.

Provided by Tara Parker-Pope

Categories     side dish

Time 45m

Yield 4 servings

Number Of Ingredients 9



Roasted Sweet Potatoes and Fresh Figs image

Steps:

  • Preheat oven to 475 degrees. Wash the sweet potatoes, halve them lengthwise, and then cut each half into 3 long wedges. Mix with 3 tablespoons of the olive oil, 2 teaspoons salt and some black pepper.
  • Spread the wedges out, skin side down, on a baking sheet and cook for about 25 minutes, until they are soft but not mushy. Remove from the oven and leave to cool.
  • To make the balsamic reduction, place the balsamic vinegar and sugar in a small saucepan. Bring to a boil, then decrease the heat and simmer for 2 to 4 minutes, until it thickens. Be sure to remove the pan from the heat when the vinegar is still runnier than honey; it will continue to thicken as it cools. Stir in a drop of water before serving if it does become too thick to drizzle
  • Arrange the sweet potatoes on a serving platter. Heat the remaining oil in a medium saucepan over medium heat and add the green onions and chili. Fry for 4 to 5 minutes, stirring often to make sure not to burn the chili. Spoon the oil, onions and chili over the sweet potatoes. Dot the figs among the wedges, and then drizzle over the balsamic reduction. Serve at room temperature. Crumble the cheese over the top, if using.

Nutrition Facts : @context http, Calories 343, UnsaturatedFat 14 grams, Carbohydrate 47 grams, Fat 17 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 619 milligrams, Sugar 26 grams

4 small sweet potatoes (2 1/4 pounds total)
5 tablespoons olive oil
Scant 3 tablespoons balsamic vinegar (you can use a commercial rather than a premium aged grade)
1 1/2 tablespoons superfine sugar
12 green onions, halved lengthwise and cut into 1 1/2-inch segments
1 red chili, thinly sliced
6 ripe figs (8 1/2 ounces total), quartered
5 ounces soft goat's milk cheese (optional)
Maldon sea salt and freshly ground black pepper

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