Although I love summer on Martha’s Vineyard with bountiful farm fresh produce, just-caught seafood on the grill, and lazy days by the pool or beach, my cooking heart belongs to fall. When the leaves in New England are blazed with glorious colors, the morning crispy air tastes new, and the first frost dances on the grass, I feel refreshed and renewed. I am in a cooking trance, possessed, and I cook to abandonment. My family returns to the table for Sunday dinners.

The different seasons have a unique feel and taste when it comes to cooking. It’s like dressing; you wouldn’t wear a winter coat in the summer, nor would I cook certain dishes in warm weather. I tailor my cooking like my wardrobe to the season. I apply the same philosophy to spices and seasoning; certain ones are reserved for specific times of the year. 

I love to make Cornish Hens in the fall or winter, roasted in a large Dutch oven* to golden perfection. I cooked the hens with cauliflower, shallots, and garlic in this recipe, and the aroma can be smelt through the entire house. You can make this recipe for four by cooking four hens instead of two. There are enough veggies for four servings. I toss a salad and serve the meal with dry white wine. This is a fabulous Sunday dinner! 

SUNDAY DINNER CORNISH HENS

3½ tablespoons olive oil, divided

1 large head cauliflower, cut into 2-inch pieces and florets

4 medium to large shallots, peeled and quartered

4 cloves of garlic, minced

2 teaspoons fresh thyme leaves divided

1½ teaspoons kosher salt, divided, plus more for sprinkling

¾ teaspoon freshly ground black pepper, divided

2 Cornish Hens*

½ teaspoon garlic powder

Fresh thyme sprigs for garnish

Preheat your oven to 400°F and set a rack to the middle position.

Meanwhile, in a large bowl, toss the cauliflower and shallots with 2 tablespoons olive oil, 1 teaspoon thyme leaves, ¾ teaspoon kosher salt, and ½ teaspoon pepper. Arrange the cauliflower mixture in a Dutch oven.

In the large bowl, toss the Cornish Hens with 1 tablespoon olive oil, 1 teaspoon thyme leaves, 3/4 teaspoon kosher salt, ¼ teaspoon pepper, and the garlic powder. Nestle the Hens, among the cauliflower and shallots. Place in the oven. Bake until the Cornish Hens are browned and crisp, and the cauliflower is nicely browned, 1 hour to an hour and a half, depending on the size of the birds. Garnish with thyme sprigs and serve.

* I use a Creuset Dutch oven. Any heavy one will work well.

*I soak poultry in a salt bath before I cook it. For the Cornish Hens, I used 1 tablespoon of kosher salt, soaking for 30 minutes. Then I rinse and pat dry.

Enjoy!