It’s officially fall!

I truly LOVE the fall, it’s my absolute favorite season of them all. There’s just something about those crispy, colorful leaves at your feet, the World Series on TV (usually featuring my Bronx Bombers) and the cool weather that make me feel all warm and cozy inside. Besides pumpkins, there are a few other foods that make me feel the same way. Two that come to mind are a nice homemade casserole and a bowl of soup. Super comforting.

Today, I will share my “Baked Chicken Gruyere” and my “Potato & Broccoli Soup” recipes. Very easy to make and very satisfying…

For the casserole, we are first going to whip up a very easy sauce that doesn’t even require any heating. First, in a large bowl, combine one can of condensed cream of chicken soup (with a can of milk), one cup of diced marinated mushrooms (purchased at your local Italian deli), and ½ cup of Pinot Grigio white wine. Next, place eight chicken breasts into a shallow buttered casserole pan and season them with salt, pepper and garlic powder. Layer two slices of Gruyere cheese on top of each piece of chicken and cover with the sauce.

Bring a pot of water to a boil and cook ¼ of a pound of string beans to pre-aldente (¾ of the way through), then pour them all around the chicken—surrounding them. Sprinkle some finely cubed pieces of day-old crusty bread combined with ½ cup of slivered almonds on top, along with some diced green shallots. Drizzle four tablespoons of olive oil all over the top. Cover the pan with foil and bake in the oven at 350 degrees for about an hour.

My version of potato & broccoli soup is a winner in my book, and will warm your soul after a day of apple picking. In a large pot, place in two pounds of cubed potatoes, fill with water and bring to a boil, allowing potatoes to become soft. You determine how fine you want the potatoes to be cubed, I personally like them to be a little on the larger side but it’s totally your option. I also prefer to leave the skin on for a more heartier taste, but again, totally your call here. In a separate pot, prepare a roux (equal parts butter/flour), and slowly add in two cups of chicken stock and simmer for fifteen minutes…

Next, add in ½ pound of fresh broccoli (finely diced) and cook for twenty minutes or so. Then, slowly transfer into a food processor, puree, and then pour back into the pot. Add in a cup of light cream, eight ounces of shredded cheddar (extra sharp), four ounces of fresh crumbled bleu cheese, a palmfull of Parmigiano-Reggiano, salt, pepper, a dash of nutmeg and a drizzling of extra virgin olive oil.

Finally, let’s toast up some homemade croutons for the soup. In a small pot, melt ½ stick of butter and four tablespoons of olive oil. Once the butter is melted, add in a few tablespoons of minced garlic and sprinkle in some granulated onion powder, dried parsley and oregano. Pour mixture on top of cubed pieces of ciabatta bread and transfer to a baking sheet. Cook in the oven for about ten minutes.

Oh yeah, it’s cozy time in the DeCarlo house tonight.