- Jim on the Cape Sep 8, 2005 07:49 AM
What's your favorite Fall food?
Like the other poster, stews, one of my favourite being a rabbit stew I learned from a Belgian flatmate in England.
1 Rabbit cut into various pieces. (could substitute with chicken)
1 apple peeled and chopped roughly
1 pear peeled and chopped roughly
1 peach peeled and chopped roughly
1 large or two samll leeks cut, cleaned out and sliced thin (usually just to where the green parts starting)
1 bottle 16 oz, of Beligian abbey ale.
potatoes chopped into quarters, the size for roast potatoes.
flour for dredging the rabbit.
salt and pepper to taste.
fresh thyme or what ever else suits your fancy.
Dredge the rabbit pieces in flour and then brown them in oil, I use EVOO. I think my flatmate used more butter than oil. Don't crowd the pan so that everything can brown easier. Set the pieces aside on a plate with paper towels.
Saute the the leeks in some oil for about five minutes just until a few bits are browning, then add all the fruit, saute a couple minutes more and then add the Belgian Beer and sprigs of thyme. Allow this to come to a boil then turn the heat to simmer.
At this point my roomate would add the rabbit back in with potatoes as a classic stew, my variation is to allow the beer and fruit to reduce down to a thicker consistancy and add the rabbit back in later. I would then use the potatoes and make roast potatoes to serve on the side with the stew.
To make the classic stew put the rabbit in with the potatoes bring to a rolling boil and then down to a simmer for about an hour. Just until the potatoes are cooked and thicken the sauce.
To make roast potatoes I usually get a big bowl and put in some EVOO (1tsp to a TBSP), salt and rosemary or thyme, throw the potatoes in and mix well and the pour onto a cookie sheet or roasting pan with parchment paper on it. 400 degrees F until they are nicely browned, usually about twenty minutes, depending how big you cut the potatoes.
Also like to do Coq au Vin and Boeuf Bourguinon, both from Julia Child's "The Way to Cook".
homemade, cake-type donuts, either plain or cinnamon-sugared, served with a nice, fresh, crisp, tart, apple cider.
Chili (I love chili-for-a-crowd from silver palette)
Braised short ribs
roasted root veggie-all kinds
French Onion soup w/ crusty homemade bread and lots
I could go on and on! I love the fall!