This month we sample paella, delicata squash rings with an herb buttermilk dip, scones, and poached pears–plus our signature cocktail, of course!
Chef Tim got busy (especially for a Thursday night) with four recipes from the October 2018 issue of Better Homes & Gardens: the delicata squash rings with an herb buttermilk dip, chicken and pork paella, poached pears, and classic scones. Rob paired these with a new cocktail, which we’ve dubbed a Pum-mosa: cava (Freixenet in this case, because it’s easy to find) and Roundhouse Pumpkin King Cordial. It’s an autumnal take on a mimosa…but it’s also very similar to hard cider. So if you’re a fan on that…
Watch and see our reactions to each dish, and stay for the playful banter between Chef Tim and cohost Rob.
Recipe prep: Tim Lawton. Squash from Clarke’s Family Farm. Camerawork by Michael Hall. Edited by J. Dewey. All music by Bensound.com.