- 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!
I just made a little applesauce this morning with some apples that fell off the tree . . .
but my real favorite fall cooking is that which extends the SUMMER.
Cookouts where the heat doesn't kill you!
Many of the vegetables in the northeast are at overdrive levels of production through October anyway . . . eggplant, chiles, tomatoes . . .
From a culinary perspective I love Fall but I also hate the thought of what is coming (I live in the East)!! I must add that I have a tremendous dose of gratitude given what Mississipi, LA and Alabama have been going through.
Fall favorites of mine include:
Minestrone, chicken corn chowder which is the beginning of my soup obsession...love soup although my pups don't like making meals of mine!
* Exported from MasterCook *
Mom's Lemon Pot Roast
Recipe By :
Serving Size : 6 Preparation Time :2:30
Categories : Beef Pot Roasts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lbs chuck roast
1 cup dry red wine
1/4 cup lemon juice -- or more to taste
1/2 tsp garlic powder -- I use up to 1 tsp.
1/4 cup onion -- finely chopped
1/2 tsp salt
1/2 tsp celery salt -- (I omit)
1/2 tsp freshly ground black pepper
1/4 tsp thyme
1/2 tsp ground ginger
Brown meat well on all sides in a little bit of olive oil in a large Dutch oven. Add 1 cup of wine OR 1/2 cup water and 1/2 cup dry red wine and simmer, covered, for 1 hour.
Meanwhile, blend remaining ingredients in tightly covered clean jar by shaking all ingredients together. Add to beef. Simmer another 1-1/2 hours, occasionally basting roast or turning it over in the liquid.
Remove meat to platter. Mix together 2 heaping tablespoons flour with a little water in a jar. Whisk into liquid in pot and simmer to make a gravy. Carve roast into slices, put on a platter and add 1 thinly sliced lemon to all as garnish.
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re: Linda W.
Made this this weekend, using my crock. I had a big pot roast, so I doubled the recipe. I don't think I needed to double the lemon juice. The juice was really tart before I started to make the gravy. I added a stick of butter, however, and it was fabulous. MAde a nice tangy gravy, and the meat was wonderful. It was a nice change from my usual pot roast recipe. Thanks!!
Soup! Tomato bread soup and corn chowder in early fall, and all kinds of other soups into the late fall and winter.
Love to use the crock pot- beef stew, ribs, lamb shanks, chicken thighs. All great after long slow cooking. Also love to make cream of broccoli soup, chicken soup ( and ckicken pot pie), chili. Will also be making lots of bread- Small bread bowls for the soups and stews. French bread is the families favorite- though my personal fave is pumpernickel. This is a great thread- I think I will be getting lots of good ideas for the weeks ahead.
Squash soup NOT blended into a puree but mashed a bit with a potato masher so that pieces are left whole. Served with croutons and/or spoonful of yoghurt plopped on top. After I once had this chunky soup, I've never again blended it.
Sauerkraut, carrots, potatoes and smoked pork chops.
Turkey breast half roasted on top of bed of apples, garlic, onions and herbs with spuds, yams and potatoes cooked in the pan with it.
Help! Stop me! Must get back to work.
A big platter of choucroute garni, oyster gumbo, pork roasts and baked sweet potatoes, sour cream apple pie with strusel topping, homemade chicken pot pie.