or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › What is your favorite Fall dish to prepare?
New Posts  All Forums:Forum Nav:

What is your favorite Fall dish to prepare?

post #1 of 28
Thread Starter 

Braised Cabbage is one of my favorites to make in the fall with a nice roast chicken.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #2 of 28

Once it starts to cool off I like doing roast root veggies. And, of course, heavier soups.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
post #3 of 28

Can't beat baked squash. Cut in half and remove seeds, cut side down in a baking dish with a 1/2 inch of water and cook until almost tender. Flip over, add a bit of salt, butter and lot of brown sugar and return to the oven until done. Great side with pot roast, roast chicken etc.

post #4 of 28

Cabbage rolls?  I put a bit of Sriracha sauce with the beef/pork filling and a bit of orange zest with the tomato sauce.  I put cabbage leaves between layers in my dutch oven.  Extra tomato sauce and cabbage to top roughly mashed potatos.  Wow!  A good mix of thick and thin rolls makes all happy.  Low and slow in a heavy dutch oven.  A sure sign of fall!

post #5 of 28

Well I guess now that we have established that Fall is almost everyone's favorite season to cook this is the next natural progression of threads.

 

I have a particular fondness for leeks and I like roasting them or using them in pasta dishes where they are the main ingredient.

 

I love love love to make mashed sweet potatoes and find a lot of excuses to serve them as a side. 

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #6 of 28

Its hard to define a particular fall dish but at the moment I am using a lot of parsnips, they are wonderful here. Pureed with slow roasted pork belly, curried in soup and honey roasted every sunday. Oh and there are fantastic mussels here too, we are cooking them Normande, mariniere and Thai steamed. I love September!

post #7 of 28

How about a fall side dish?

 

Beets, onions, garlic, and sweet potatoes baked with a light sprinkling of sugar (can be made with or without), oil, salt, pepper, etc, etc. It's such a delicious side dish, and adds the best color to your plate!

 

Also, I haven't made any to speak of, but I'm really excited for spiced cider, too.

post #8 of 28

It's chili-roasting season.  My favorite dish(es) right now all have green chile.  Today I made green chile chicken soup.  Other offerings would be green chile chicken enchiladas,  green chile stew,  chile rellenos,  huevos rancheros with green chile.  Of course,  we have a good supply of chile in the freezer to enjoy these delightful dishes all winter,  but right now,  with the aroma of roasted chile hanging in the air,  all these foods taste even better.   

"The pressure's on...let's cook something!"
 
Reply
"The pressure's on...let's cook something!"
 
Reply
post #9 of 28

When it gets closer to Thanksgiving,  I'll opt for the heady scents of cinnamon and nutmeg in pies & cakes,  and the savory smells of poultry seasonings...oh, the joy of it all!

"The pressure's on...let's cook something!"
 
Reply
"The pressure's on...let's cook something!"
 
Reply
post #10 of 28

Roast Chicken, with Roasted potatoes carrots,onions and garlic with baked butternut squash and home made Rhubarb pie and ice cream for dessert.........Take me home Mama

post #11 of 28

Butternut Squash Risotto......

 

Roasted Cornish Game Hen stuffed with Wild Rice Duxelles

 

Roasted Sweet Potatoes  or Acorn Squash

 

Pumpkin Pie

My feet are firmly planted in mid air
Reply
My feet are firmly planted in mid air
Reply
post #12 of 28

Roast chicken and apple pie. Rhubarb optional.

post #13 of 28

Pot roast, long slow braised beef.....made it twice last week.

apple crisp, apples are abundant and wonderful right now.  I'm using bourbon barrel vanilla sorghum, orange oil, Missouri pecans, oodles of butter,flour and some sugar.  YUM

cooking with all your senses.....
Reply
cooking with all your senses.....
Reply
post #14 of 28

Guiness beef stew in bread bowls

 

winter squash roasted with butter and maple syrup

 

roasted rainbow carrots and cippolini onions

 

SO has promised to make some colcannon.  Never had it, but it sounds great.  Can't wait.

post #15 of 28

Oyster po' boys.

 

Braised lamb shanks.

 

Chicken with 40 cloves in the Romertopf.

 

Chile verde de cerdo.

 

Arroz con pollo.

 

"Trolley Noodles" with fish balls, blood tofu, and gut.

 

Latke season starts in the fall for us.

  • Latkes with apple sauce
  • Latkes with sour cream
  • Latkes with sour cream and caviar
  • Latkes with smoked brisket
  • Latkes with sauerbraten
  • Latkes any which way with anything, pretty much.

 

Smoked brisket.  Smoked a lot of things. In fall  the ratio of smoking to grilling goes up, that's a nice change.

 

Sauerbraten and all sorts of pot roasts.

 

Goat vindaloo, pillau and saag paneer.  It ain't football season without goat vindaloo.

 

Gravlaks

 

The height of the late summer fruits (hey, it's California)

 

BDL

What were we talking about?
 
http://www.cookfoodgood.com
Reply
What were we talking about?
 
http://www.cookfoodgood.com
Reply
post #16 of 28

Just made one of my favorites. Found a package of chestnuts that had hidden itself in the freezer, and used it to make a chestnut soup. Ummmmm, ummmmm.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
post #17 of 28

-Duck fat fried sweet potato fries!

-Lamb and butternut squash ravioli with shitake mushroom and sage parmesan cream.

-Golden Beet gratin

-Tomato, pesto, mozzarella, grilled chicken, and avocado on brioche grilled cheese

-Any kind of squash or pumpkin bisque with panko fried chicken, caramelized onions and chantrelles

post #18 of 28
Quote:
Originally Posted by Justin Abare Hoyt View Post

-Duck fat fried sweet potato fries!


Those must be dang good!

post #19 of 28

Beer chili

post #20 of 28

PUMPKIN GNOCCHI WITH A BROWNBUTTER SAGE SAUCE!!!!!!!!!!!

post #21 of 28
Quote:
Originally Posted by PastryBoy9 View Post

PUMPKIN GNOCCHI WITH A BROWNBUTTER SAGE SAUCE!!!!!!!!!!!


PUmpkin gnocchi are one of my favorites too.  I like them with  plain butter and cheese but the sage is good too.

 

Anything that uses the oven which i can't bear to turn on when it's 90 degrees.

Chicken pot pie, roast chicken, roast beef, roast pork, soups.

 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
post #22 of 28

Braised short ribs, stuffed cabbage, hand made pierogie, potato latke, hearty soups, pot pies.This is my absolute favorite time of year to cook so I love making just about anything.

post #23 of 28

Sausage and 3 cheese manicotti.  Chuck roast with veggies.  Chicken pot pie.  Anything out of the slow cooker.  I live in Minnesota, lots of cooking which fill the house with heat and wonderful smells.

post #24 of 28

Duck, duck, duck.

 

My favorite, which takes some time, is seared duck breasts in a fan, confit duck legs seared crispy on the skin, turnip and potato mash with lots of butter and a dab of honey, late arugula (very sharp and delicious!), and a sauce made mainly by reducing duck stock and fat red wine until it's syrupy. The next time I do this, I'm going to turn the neck skin, scrapings, giblets, and liver into a sausage with lots of garlic and smoked Spanish paprika: I did it with chicken a couple times this summer, and I betcha it'll be a killer with duck.

 

Of course, every now and again I get terrific really fresh-butchered pork from a very fat, late hog, and there's a whole range of charcuterie craziness that can happen there. Back in the day, Barre, VT was full of Italian families who'd come over to cut granite, and there are lovely stories about kids growing up looking high into the rafters at all the hanging fall pork products. Prosciutto would be ready for Easter, sausages through late fall and winter, what more could you ask?

post #25 of 28

Another favorite of mine is acorn squash stuffed with shepards pie made with braised lamb, caramelized onion, parmesan creamed corn, shitake mushroom ragu, and golden beet and fingerling potato puree. Takes a few minutes to prepare but so worth it. Also really good in a small pumpkin.

 

Maple apple crisp with sweet cream ice cream warms my heart as well.

post #26 of 28

I'm a huge fan of using seasonal produce, so you can't beat squash. It's readily available, wonderfully flavorful, and cheap! I make 'Stuffed Squash Soup.' One of my favorite recipes I've developed, it's basically a stuffed squash turned into soup. I cut the squash in half, scoop out the seeds, and season it with olive oil, rosemary, thyme, sea salt, and black pepper. I bake it until it is tender, then scoop it out of the skin, and process it with chicken broth. I put it in a pot and add fresh corn, roasted red pepper, shredded chicken breast, baby bella mushrooms and a bay leaf. I simmer it for about 20 minutes, and add brown rice. Then stir in a bit of milk, and serve. It's delicious, and very comforting on a cool day.

post #27 of 28

Kasha Vanishkas !

Toasted cooked buckwheat with a lot of friend onions, add a few scrambled eggs when it is still steaming, along

with elbow pasta. This comes from the old country.
This sustained Jews in the shtetl for generations. Add chicken if your rich, and I like adding

morels and or shitakes. I think groats equaled kasha or toasted buckwheat. Winter food from my childhood.

post #28 of 28



 

Quote:
Originally Posted by boar_d_laze View Post

Oyster po' boys.

 

Braised lamb shanks.

 

Chicken with 40 cloves in the Romertopf.

 

Chile verde de cerdo.

 

Arroz con pollo.

 

"Trolley Noodles" with fish balls, blood tofu, and gut.

 

Latke season starts in the fall for us.

  • Latkes with apple sauce
  • Latkes with sour cream
  • Latkes with sour cream and caviar
  • Latkes with smoked brisket
  • Latkes with sauerbraten
  • Latkes any which way with anything, pretty much.

 

Smoked brisket.  Smoked a lot of things. In fall  the ratio of smoking to grilling goes up, that's a nice change.

 

Sauerbraten and all sorts of pot roasts.

 

Goat vindaloo, pillau and saag paneer.  It ain't football season without goat vindaloo.

 

Gravlaks

 

The height of the late summer fruits (hey, it's California)

 

BDL


oh latkes i love those, i might have to make some of those tom when im at work. i havent made any fall dishes i did tell the sous to see if he can start ordering root vegis and other things. i have made braised cabbage with tomatoes, peppers, carrots, onions, some meat and potatoes.
 

Chef it up errrrday!!!
Reply
Chef it up errrrday!!!
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › What is your favorite Fall dish to prepare?