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Tired of summer food

Anyone else ready for some cooler weather food? I took Hungry Celeste's suggestion and turned that half a duck into gumbo, thanks for the suggestion. By some fluke I made the best roux I have ever made. It was perfect.

Tonight it is Rick Bayless' recipe for beef short ribs with tomatoes, roasted poblanos and herbs. I was sure that recipe was for country style pork ribs and went nuts trying to find the recipe. Luckily I had a photo of the dish with the book in the back ground and did a systemic search of the book and there on a slightly spattered page was the lost recipe.

So what are you ready for or hungry for that you have been uninterested in in the past few weeks?

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  1. Funny you mention this, because I've been making only hot weather stuff recently, but Sunday night I made old fashioned meatballs in marinara sauce. I had mine over toasted bread, my husband went really old school and had his over spaghetti. But it's always kind of chilly here in summer so I find myself making "colder weather" items even during the summer (but not braises or panades, which I really only associate with "super cold" weather).

    1. im tired of it too...the chef at my restaurant made an incredible 'Ishikari Nabe' salmon-miso-sake hot post with juicy tender daikon simmered long. with rice, it was to die for -- despite the heat.

      1. I'm with you, Candy. I've been craving chili, stew and braised short ribs.

        2 Replies
        1. re: TorontoJo

          .....and braised chuck and pork roast.

          Oh yeah. I've been thinking about experimenting with cassoulet.

          1. re: yayadave

            ...and add roasted chicken to my list. I'm thinking of trying the Zuni chicken on my gas grill next week.

        2. I have got some salt cod soaking for a salt cod stew tomorrow. It's gonna be hot out, and I don't care; I must have it!

          1. We have company coming tomorrow and I'd like to spend some time with them as opposed to being in the kitchen. So, tomorrow will be Tyler Floence's Ultimate Beef Stew. I can start it before they arrive, and dish it up when everyone is ready to eat. Plus, we're in SF and it will be in the 60's if not 50's tomorrow night.