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Savory Fall Favorites

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Several years ago I was at the RedHook Brewery in Washington state for dinner with a friend. I ordered this delicious butternut squash ravioli in a sage brown butter sauce and it was absolutely divine. Fall is around the corner and I am craving dishes like this: dishes that sum up the essence of fall. Recipes are great but if you just had a great meal once that seems very fall; I'd love to hear of that too. Looking for some inspiration for great meals in the months to come.

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  1. In the fall, I love to make ham and potato soup with the bone from the ham boiled off for a few hours. It's too heavy a soup for summer...kind of a rib-sticking meal.

    3 Replies
    1. re: jmcarthur8

      Recipe? That sounds lovely for the slow cooker.

      1. re: Vetter

        First, I boil the ham bone and all the trimmings of skin for a few hours and get all the tasty goodness out of it. I pick all the ham meat off and save that to put into the soup, plus some cubed ham as well.
        The recipe came from allrecipes.com. I've made this one for several years and love it.

        http://allrecipes.com/recipe/deliciou...

        I do not add any salt or bouillon to the soup, because it's salty enough with all the ham flavor.
        To serve, sprinkle with shredded sharp cheddar and a little blob of sour cream. It's good with garlic cheddar biscuits on the side.

      2. re: jmcarthur8

        Chicken pot pie. Savory gravy , lovely chicken , potatoe !! My new love of sage w chicken gravy makes me swoon!!

      3. Stir-fried pumpkin with bitter melon

        Corn chowder with creme fraiche

        4 Replies
        1. re: ipsedixit

          How does the bitter melon taste and how else can you use it? Our farmers market has lots of it and I've never tried it.

          1. re: karykat

            My mom stir fries bitter melon (julienned into 1/2 inch matchsticks and de-seeded) with some Chinese black bean sauce and garlic.

            I like to serve them cold, marinated with some vinegar, sugar, garlic, salt and white pepper.

            People use them in soups as well.

            1. re: ipsedixit

              Anything Bittermelon is good with me.

              1. re: mrbigshotno.1

                There is a small brewer in Okinawa (Japan's southern island) that makes a beer that is bittered with mostly bitter melon in place of hops. It's actually quite good, but the bitterness is far more vegetal than that of hops. Bitter melon is literally the prefectural vegetable of Okinawa, and is available most of the year.

        2. Beans and cornbread. Split pea soup. Exploring new things to do with the fall squashes, especially kabocha. Persimmon pudding, wishing I had the native ones instead of these Japanese things, but it's still good.

          2 Replies
          1. re: Will Owen

            I'd love a copy of the recipe for your persimmon pudding.

            1. re: Will Owen

              Kabocha squash cut into chunks is fabulous in curry

            2. Curried butternut squash with apples soup.
              Latkes with homemade applesauce, accompanying pork sausage.

              1. braised red cabbage and apples , sausage.

                1. Delicata squash (no need to peel the delicate skin!) cut into thinnish rings and baked or fried like onion rings.

                  1. Roast Venison with Chestnuts, Sauteed Apples and Currant Sauce.

                    1. Each October I travel to NYC on business. While there, I go to Artisanal for their wild mushroom and pumpkin risotto. With a crispness in the air, nothing says fall better than this heavenly dish courtesy of Chef Terrance Brennan.

                      1 Reply
                      1. re: LindyCindy

                        I will have to try to make something like this. I am borrowing a Wild Mushroom risotto from epicurious and I thinking I will dice up some pumpkin and saute it on the side to stir in with the risotto. Thanks for this great memory.

                      2. So many choices........

                        Smoked Duck and Andouille Gumbo.........

                        1. I'll add another one.

                          Thanksgiving dinner.

                          1. A chicken pot pie, using carrots, leeks, celery, peas, new potatoes and of course chicken. Seasoned with poultry seasoning for the savory taste and topped with a puff pastry crust.

                            1. I love butternut squash, or, in a pinch, acorn squash, halved, baked with the seeds inside, and the stuff in the cavity is my favorite treat. I scoop out the cavity and add butter or brown sugar or salt and pepper, I love it every way but mashed., which tends to make it end up watery, which is a horrible way to treat a squash.

                              1. roasted garlic butternut squash bisque - found it on epicurioius and look forward to cooking it each fall

                                1 Reply
                                1. re: winepoet

                                  winepoet - is this the recipe you use? http://www.epicurious.com/recipes/foo...

                                2. Chili, all different kinds, slow cooked. Usually waiting for us, when we get home from a chilly day of soccer.

                                  3 Replies
                                  1. re: sunangelmb

                                    Definitely chili. I make one it's meat/beans/tomato and another with chunks of beef and butternut squash. This fall I want to figure out a chicken chili.

                                    Also, anything with slowly cooked carmelized onions.

                                    1. re: cheesecake17

                                      Ooh, beef and butternut? I've never tried that. Can you tell us more?

                                      1. re: Vetter

                                        http://www.myrecipes.com/recipe/beef-...

                                        Here's a link to the recipe.
                                        A few things I changed -
                                        1. Larger chunks of beef/ butternut. More like 1"
                                        2. Beef stock instead of the wine
                                        3. No sour cream to garnish. Instead, a few slivers of roasted butternut

                                        It was delicious and froze well too. Definitely on the menu for fall.

                                  2. smillingal - yes I do take the suggestion of on the comments of splitting the squash in half, scooping out the seeds and stuffing the hole with the garlic and roasting garlic and squash - it sure was easier than trying to peel uncooked squash

                                    1. When weather gets nippy, I want SOUP! Veggie/beef... my grandmother's "dump" recipe. Beef, bones (if ya have 'em), carrots, celery, onions, cabbage (if ya have it), some kinda tomato product... slow simmer. Potatoes near the end, maybe a handful of barley or lentils. Doesn't ever come out exactly the same way twice but always delicious.

                                      If I have a REAL ham bone, totally torn between split pea or navy bean/ If I don't have a ham bone/hock... there's always smoked turkey stuff at supermarket.

                                      1. Some of the same flavors as in your original example, but using still more products of the season:

                                        Roasted squash and garlic soup with sage
                                        A couple of pounds of butternut or similar squash halved, de-seeded, oiled, and roasted in oven cut side down with 8-10 oiled whole cloves of garlic in the cavity. While that's cooking, fry 6-10 sage leaves in 3-4 tablespoons of olive oil and reserve (if using for garnish); soften a couple of finely chopped onions in the now-sage-flavored oil, then add in and stir until well mixed the scooped-out squash, garlic squeezed from its skin, and any pan juices, plus a *lot* of chopped parsley and a good bit of water, and a little bit of salt. Cook 45 minutes, then puree (with a blender, or push through a strainer, which leaves behind a dry mash that's good for souffles or fritters). Taste and add salt if needed, and thin if desired with water or broth. Serve garnished with sage leaves and/or tiny cubes of cheese or whatever suits.

                                        Delicious, uses fall abundance, very nutritious yet not at all heavy, freezes well, and is even vegan (w/o cheese garnish, of course). It's from Deborah Madison's Vegetarian Cooking for Everyone.

                                        1. Yes, the foods of Fall are different. Go no further than "Grandma's Apple Pie" for a lot of us, and you've said "Fall!" Before I give a short list, I should immediately add, the Pumpkin Pie recipe that Libbys has on their canned pumpkin.

                                          When its Fall, 1. I find an excuse 2-3 or 4x in the season to swing by a convenience store or donut shop and get my Pumpkin Spice Coffee or Pumpkin Latte fix of the season.
                                          2. I write off and get an order of a few boxes of Sweetzel's Spiced Wafers. They are a seasonal treat in the stores in the Philadelphia area. I am not from Philly, but we discovered them on a PA vacation years ago.
                                          3. French Onion Soup in the crockpot- my wife insists.
                                          4. Bran Muffins
                                          5. Pull out various hot compote recipes for weekend breakfasts
                                          6. Apple pancakes- the cookbook calls them, "Apple Jolly Boys."
                                          7. Pumpkin Pancakes
                                          8. Sweet Potato Muffins, a recipe we found in Williamsburg, VA
                                          9. Butternut Squash & Apple Bake
                                          10. Sausage, Apple, and Yam casserole
                                          11 .Corwallis Yams
                                          12. Apple-Yam Delight. Is it a casserole side dish or dessert?
                                          11. Cranberry Sauce makes a great "base" for special grilled cheese sandwiches.

                                          I checked this list out with my wife for any further entries, and she just gave her approval to the above, and I can tell she's about ready for fall to get here! This is one of those threads that could have hundreds of possibilities between now and New Years. Enjoy the change of seasons, all,
                                          Florida Hound

                                          1. Kinoko-gohan (mushroom rice) with salted broiled sanma (Pacific saury), takuan pickles, and baked/roasted sweet potato or kabocha (Japanese pumpkin). Have some fresh persimmon for dessert. Mmmmm....