One of my all-time favorite meals is roast chicken. In fact, if I had to pick my last supper, it would be roast chicken with ratatouille. Seriously good, comforting eats. 

Before I really started cooking, I was intimidated by a few basic recipes -- biscuits, pie crust, and roast chicken. Seems odd, right? Well, my mom may have been a good cook when I was a kid, but I don't ever remember her roasting a chicken or making pie or biscuits from scratch. Don't get me wrong, she could throw together a mean casserole and maybe pot roast but she was always in a hurry to get dinner made. 

So, when it was time for me to start learning how to cook some basic recipes, I turned to Julia Child (basic French), Marcella Hazan (basic Italian), and the Betty Crocker cookbook (basic everything). Seriously. Honestly, if I had to keep one cookbook, it would probably be Hazan's Essentials of Italian Cooking. It's a classic and one that every budding chef should have. 

Hazan has a recipe for lemon roast chicken that is one of the easiest recipes around. Over the years, I've used the same basic recipe but put my own spin on it. 

In the recipe, the chicken will cook in 1 hour. One piece of cookware that is essential for this is a cast iron pan. If you don't have a cast iron pan, go out and buy one. They are not expensive and will last a lifetime. Best non-stick pan out there. You can get away with using another oven safe pan but cast iron will retain the heat much better. 

Roast chicken is best served after it has rested for about 20 minutes after cooking. Serve with a side of vegetables -- your preference. You can make gravy from the pan juices, if you so please, but I am not providing instructions on that. Honestly, this chicken doesn't need gravy. 

Roast Chicken
Serves 6

• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• 1-2 tablespoons finely chopped fresh rosemary (save the stems)
• 1/2 teaspoon Kosher or sea salt
• 1/2 teaspoon ground pepper
• 1 4-6 pound whole chicken, neck and giblets removed
• 2 (or 1 large) small lemons, quartered (be sure to get the zest from the lemons before cutting)
• 1 10-12 inch cast iron pan (or other oven-proof pan)
• 1 12-inch piece of butcher string 

Preheat oven to 490ºF. Place your oven-proof pan in the hot oven for 20 minutes. 

While the pan is heating up in the oven, get your chicken prepped. In a small bowl, combine the olive oil, garlic, lemon zest, rosemary, salt, and pepper. Pat the chicken dry with paper towels. Tuck the wings under the breast. Using your fingers, make a pocket between the skin and breast. Spread the half of the olive oil mixture under the skin of the chicken so that it touches the meat directly. Spread the other half the olive oil mixture on the skin of the bird. Stuff the rosemary stems and the lemon wedges in the cavity of the bird. Tie the legs together with the butcher string; cut off excess string. Set aside until the pan is ready.

When the pan has been heated, carefully remove the pan from the oven and place the chicken, breast side up in the hot pan. Put it back in the oven and roast for 35 minutes. Turn off the heat (resist the urge to open the oven) and leave the chicken in the oven for an additional 30 minutes. Test for doneness by inserting an instant read thermometer into the thickest part of the breast. When it reads 165ºF in the breast (170º in the thigh), the bird is done. (In case the bird is not cooked through, turn on the oven and roast at 350ºF until the chicken is at the proper temperature, about 10-15 minutes longer.) 

Remove from the oven and allow to rest for 20 minutes before slicing and serving. 

The reason I call this winter squash gnocchi as opposed to pumpkin or butternut squash gnocchi is because I don't want to pigeon hole this recipe into using certain types of winter squash. 

And quite frankly, I'm tired of everything pumpkin. 

There I said it. I'm not a big fan of pumpkin to begin with and everywhere you look, you see pumpkin this and pumpkin that. Geez. Must everything be pumpkin flavored between September and November? Where did this stem from? Is there a pumpkin lobby I didn't know about? 

But I digress... this is about gnocchi and making it with other types of winter squash available at the farmers market or grocery store. I wrote a post regarding the many types of winter squash that is being published this week. That way, you can get educated regarding the world of winter squash. 

So, a note about gnocchi... 

If you've made pasta from scratch, then you can make gnocchi. All it is an Italian dumpling that is typically made with potatoes. So for this version, instead of potatoes, I used winter squash that was roasted in the oven about 1-2 days before I made the gnocchi.

Also, it's important to get the sauce finished prior to putting the gnocchi dough together because once you make the dough, you cut them into dumplings and cook them in salted boiling water. The cooking process is very quick, about 3 minutes and then you throw them into the sauce. Or you can enlist the help of a friend or two (or family members) to help make the dish. One person on sauce; another person making gnocchi. 

Make sense? Good. Let's get started.

Winter Squash Gnocchi
Serves 4-6 

Gnocchi

• 2 cups cooked winter squash (any type -- butternut, acorn, kabocha, etc), instructions below
• 2 large eggs
• 1/2 cup parmesan cheese
• 2 ounces plain goat cheese
• 1 1/2 -2 cups all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Sauce

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• pinch of red pepper flakes
• 1/4 cup finely chopped shallots (or red onion)
• 2 cloves garlic, minced
• 3 oz diced pancetta
• 8 ounces crimini (or chanterelles or morels) mushrooms, sliced
• 2 tablespoons finely chopped fresh sage
• 1 1/2 cups chicken stock
• 1 cup cream
• salt and pepper to taste
• 1/2 cup grated parmesan cheese

Roast the winter squash:
Preheat oven to 375ºF. Cut the squash in half and scoop out the seeds. Brush a baking sheet with a little olive or canola oil. Place the squash cut side down on the sheet. Bake for 30-40 minutes or until soft and tender. Remove from oven and cool completely before scooping out the flesh. This can be done 1-2 days ahead of time; keep squash in the refrigerator until ready to use. Photos of roasting the squash are at the end of the post. 

Make the sauce:
Heat the olive oil and butter over medium heat. Add the pepper flakes, shallots, garlic, and pancetta; saute for 4-5 minutes. The pancetta will get slightly crispy. Add the sliced mushrooms and sage; saute for 4-5 minutes. Pour in the stock. Reduce slightly, about 10 minutes. Add the cream; bring to a boil and cook for 5 minutes. Season with salt and pepper. Stir in the grated cheese. Keep the sauce warm, stirring occasionally. 

Make the gnocchi:
Make sure you have a pot of water ready to go for cooking the gnocchi (boiling and salted). 

If you haven't done so already, scoop out the flesh from the cooled squash. Mash or puree the cooked squash until smooth. Thoroughly mix together the squash with the eggs, parmesan cheese, and goat cheese. Add 1 cup of flour, salt, and pepper. Mix until a dough begins to form. If the dough seems too sticky (it should be soft but not sticky), add more flour. You may need 1/2-3/4 cup more flour depending on how much moisture the squash was holding. For me, I only used about 1 1/4 cups of flour but you might need closer to 2 cups, depending on the squash you are using.  Knead for about 2-3 minutes or until the dough is no longer sticky. Do not overwork the dough or it will turn out tough. 

Cut the dough into 4 pieces. Roll each piece into a rope about 18-24 inches long. Cut into 1-inch pieces. Roll each piece down the tines of a fork to create grooves in the gnocchi. Boil the gnocchi in batches in the salted, boiling water. When the gnocchi float, they're done; about 2-3 minutes. Drain and place cooked gnocchi into the sauce. Cook the gnocchi in the sauce for 3-4 minutes before serving. 

Serve with crusty bread and extra parmesan cheese. 

Spanish Paella. I'm not sure what to say about paella other than it's one of the most awesome dishes to prepare on the grill, providing you have a grill (charcoal is preferable) and a paella pan that will withstand the heat. 

There are many variations of paella. Some are made with chorizo; some are not. Honestly, it all boils down to preference. I'm offering my preferred way of making paella. A basic paella recipe is made with a short grain rice (like arborio or bomba*), chicken, seafood, and saffron. You need saffron or else it won't be paella. Check out the Spice House and Penzey's Spices for saffron. 

Then you need a large shallow pan. There are several places to buy paella pans -- all cooking stores will carry a few different brands that vary in price. If you are going to grill your paella, look for a pan that will withstand the high temperature of the grill -- like something made with cast iron or anodized steel. I used Mauviel 14-inch paella pan. 

Paella is a great dish made for a large crowd. If you like to entertain friends and family, always have an arsenal of great dishes you can make easily and that are sure to please. Add this recipe to your stack of dinner party recipes. 

*Bomba rice is a short grain rice that the Spanish typically use in their paella. Arborio rice is a short grain rice from Italy that is easier to find in most grocery stores. 

Paella
Serves 6-8

• 1 whole chicken cut into 8 pieces (OR buy a chicken already cut into pieces OR use chicken thighs)
  
• 2 tablespoons paprika
  
• 1-2 teaspoons Kosher salt
  
• 1 teaspoon black pepper
  
• 4-6 cups chicken stock
  
• 1 pinch saffron
  
• 1/4 cup olive oil
  
• 1 red onion, diced
  
• 4 cloves garlic, minced
  
• 1/4 cup parsley, finely chopped
  
• 8 oz Spanish chorizo (or andouille sausage; do not use Mexican chorizo) 
  
• 3 cups arborio rice (or 2 1/2 cups bomba rice)
  
• 1/2 cup dry white wine
  
• 1 15-oz can diced tomatoes (or whole tomatoes crushed by hand)
  
• 1 pound shrimp, peeled and deveined
  
• 12 littleneck clams OR mussels
  
• Other seafood ideas: lobster tails or scallops
  
• 1/2 cup frozen peas
  
• lemon wedges for garnish 

Season the chicken with the paprika, 1 teaspoon of salt, and 1/2 teaspoon black pepper. Refrigerate for at least 1 hour or up 1 day. 

Preheat the grill. (This recipe can be made inside on the stove -- use medium to medium high heat.)

Heat the stock in a small saucepan with the saffron. The saffron will infuse the stock. Keep warm. Heat the olive oil in the paella pan on the grill. Brown the chicken on all sides in the hot oil. Remove from the pan. Continue to cook the chicken on the grill as you sauté the vegetables. Add the onions, garlic, and parsley. Sauté until soft, about 3-5 minutes; season lightly with salt and pepper. Add the chorizo sausage; sauté for another 3-5 minutes. Add the rice; stir to coat with the oil and vegetables. Add the white wine and tomatoes; cook until mixture reduces, about 5 minutes. Add 4 cups of stock. Bring to a boil. Add the chicken to the pan. Cook until the rice and chicken are cooked through; about 20-25 minutes. Season with salt and pepper. Add the seafood; cook until clams/mussels open and the shrimp turns pink; about 5-10 minutes. Add the peas at the last minute. Serve with bread and wine. 

Now it's time to feast. 

Corn season is winding down (bummer!) but potatoes are starting to pop up at the farmer's market. This is a quick and easy soup that is good any day of the week, especially as fall weather sets in and evenings get cooler. 

Corn and Potato Chowder
Serves 6 

• 2 tablespoons olive oil
  
• 1/2 red onion, diced small
  
• 2 cloves garlic, minced
  
• 1 jalapeno (or serrano chili), seeded and minced
  
• 2 tablespoons flour
  
• 8-10 cups chicken stock
  
• 3-4 large potatoes (Yukon gold or russets), diced small (peeled or unpeeled - does not matter)
  
• 4-5 ears fresh corn either cooked or raw, corn kernels cut off (OR use 2 cups frozen corn)
  
• 1/2 cup red lentils 
  
• 1/2 cup half and half
  
• Salt and pepper, to taste
  
• 2 leaves Swiss chard, finely chopped
  
• 1/2 cup scallions, diced
  

Heat the olive oil over medium heat in a large soup pot. Add the onion, garlic, and jalapeño. Cook until onions soften, about 3-5 minutes. Season lightly with salt and pepper. Add the flour and stir to make a roux; cook for 1-2 minutes. Add 8 cups of stock; stir to combine. Add the potatoes, corn, and lentils. Cook until the potatoes are tender, about 20-25 minutes. Mash the soup with a potato masher -- you aren't making a smooth soup; it should be chunky and slightly thick. Add more stock if the soup seems too thick. Add the half and half. Cook for 5 minutes more. Season to taste with salt and pepper. Garnish with the chard and scallions. Serve with crusty bread.