Acclaimed chef Michael Symon Can host of popular show Burgers, Brew & ’Que His cooking changes when the fall air becomes crisp. His new book takes this approach. Just Symon Suppers. “The recipes in this cookbook really reflect the way we ate as a family growing up,” says Symon. Enjoy one of these delicious dinners for autumn nights.
Pork with braised vegetables
1 cup plus 1 tbsp. Apple cider
2 tbsp. Dijon mustard
6 ribs of pork rack, separated and reserved
2 tbsp. smoked paprika
2 carrots, cubed
2 parsnips, cubed
2 potatoes, cubed
2 turnips, cubed
1 head of garlic separated into cloves.
Small bunches of fresh thyme
1 tbsp. Olive oil
2 tbsp. Flour
2 tbsp. chopped flat-leaf parsley
1. Heat oven to 450°F. Rub the pork with 1 tablespoon. Mustard and cider.
2. Salt, 2 tbsp. salt, 2 tbsp. Pepper and paprika. Set ribs into a roasting dish, and place pork loin on top. Roast 30 minutes. Transfer the loin to a cuttingboard and tent it with foil.
3. To pan, add next 6 ingredients. Sprinkle with oil and roast 30 minutes. Cover the ribs in foil and transfer them to a board. Place the vegetables on a plate.
4. Add flour;… Add flour ;…