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Favorite Fall Dish

post #1 of 77
10/15/11 at 3:24pm
Thread Starter 

K all with fall in full swing and winter looming just around the corner just curious what your favorite recipes are for these chilly months. I have a chili con carne recipe that has taken me 2 years to hone to what I consider near perfection and a damn good beef stew to boot.

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post #2 of 77
10/15/11 at 4:12pm

Sausage and 3 cheese manicotti, got the recipe from Bon Appetit several years back and love it.  Chuck roast with roasted veggies.  Winter and fall cooking is great for hearty, stick to your bones, kind of recipes.

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post #3 of 77
10/15/11 at 7:30pm

ChefB,

 

Apple pie. This year I picked up 40 pounds of apples to make my pies, yes its that season. I also like to take a day and make Tourtière, its family tradition.

Roasted root vegetables, hearty thick soups, sweet potato.......ANY potato . its a time for chicken pot pies , making creton, I started my wine. Such a beautiiful time of year, the maple trees, the falling leaves......the harvest is in.

 

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post #4 of 77
10/15/11 at 9:47pm

Pumpkin Pie!

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post #5 of 77
10/16/11 at 5:12am

It's time to start using haggis again!

 

Also venison, hearty beef stews/casseroles and home-made watercrust raised pies!

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post #6 of 77
10/16/11 at 6:10am
Thread Starter 

You know since I started cooking all these foods I feared as a child (headcheese - almost made me puke when I ate it at the tender age of 6; haggis; tripe; anything with blood in the name) are all foods I want to seek out and try now. I just learned in order to make blood sausage all you need is a tube and some pig intestines. I think a batch of boudin noir will be a fall/winter culinary goal of mine. I have had it before and love it.

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post #7 of 77
10/16/11 at 8:55am

There aren't many foods that I refuse to eat - but tripe is one of them!  I've had people try to tempt me with the stuff in France, Italy and Spain.

 

Nope...   I tried it when I was about 8 years old and that experience put me off tripe for life!

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post #8 of 77
10/16/11 at 10:20am

I'm with you Ishbel - it;s the smell of tripe that I can't stand,  Never got beyond that. 

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post #9 of 77
10/16/11 at 2:22pm

Apart from the smell, Siduri, it's THE TEXTURE....  Boak (a Scottish word which means to 'feel sick' 'to vomit'...)

 

Got to admit, another thing I'm not too keen on is kidneys...  especially in a traditional English steak and kidney pie..  The smell has a tinge of 'wild' about it!

 

 

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post #10 of 77
10/16/11 at 3:37pm

Well, kidneys - do we really need to eat something full of urine?  and i guess considering what organ it is, boak is a good word to be associated with tripe. 

But i know plenty of people like the stuff.  It's just not for me though. 

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post #11 of 77
10/16/11 at 7:11pm

I don't recall ever trying tripe - I may have to give it a go, probably some evening my wife isn't home, she probably wouldn't go for it.

 

But one of my favorite cold weather meals is braised beef short ribs with mashed potatoes smothered with a sauce made from the braising liquid.  Yum.

 

mjb.

 

 

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post #12 of 77
10/16/11 at 7:39pm

Chicken & dumplingsthumb.gif

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post #13 of 77
10/17/11 at 12:28am

Pork roast, mashed potatoes & gravy & peas

Fish chowder with corn & bacon in it 

Pheasant baked in cream sauce 

Tater tot hotdish 

Apparently anything involving cream & butter~ gotta fatten up to survive MN winter! Haha!

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post #14 of 77
10/17/11 at 1:14am

At our restaurant, pork dishes are big sellers in the fall. Last weekend I served an oven roasted frenched pork chop with a cranberry and pear chutney, topped with feta cheese. Served with apple mashed potatoes and sauted squash. 

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post #15 of 77
10/17/11 at 3:37am

Why are pork dishes so popular in the fall?

 

I love pumpkin pie, pumpkin custard, pumpkin tiramisu, and pumpkin coffee.  I want to try making pumpkin rice pudding this year as an experiment.

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post #16 of 77
10/17/11 at 4:06am

Why are pork dishes so popular in the fall?

 

Probably because they tend to be heavier and richer---just the thing when cooler temperatures prevail.

 

The same applies to game. Venison, rabbit, pheasant, etc. really come into their own in the fall.

 

And I agree with you about pumpkin and other winter squashes. They are, sadly, among the least utilized veggies. Yet, as your short list demonstrates, incredibly versatile.

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post #17 of 77
10/17/11 at 4:16am
Quote:
Originally Posted by KYHeirloomer View Post

Why are pork dishes so popular in the fall?

 

Probably because they tend to be heavier and richer---just the thing when cooler temperatures prevail.

 

The same applies to game. Venison, rabbit, pheasant, etc. really come into their own in the fall.

 

And I agree with you about pumpkin and other winter squashes. They are, sadly, among the least utilized veggies. Yet, as your short list demonstrates, incredibly versatile.


Game!  That's what I like about fall, you're right!  I can only find frozen rabbit around here but it will do for a nice stew.

 

 

 

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post #18 of 77
10/17/11 at 8:45am
Thread Starter 

My girlfriend has an intolerance to chicken so I have taken to serving up rabbit in place of it. Perhaps I would be able to sway her to try other game dishes this fall. We served a venison tartare at a place I used to work at. We'd mix it with Italian soffrito, capers, Frank's Red Hot and top it with shallots pickled with Szecshuan peppercorns. Gherkins, crostini and Dijon mustard were riding shotgun. Anyways, it was delicious. One customer proclaimed "This is the best tartare I have ever had!"

 

The point of all this rambling: game IS yummy.

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post #19 of 77
10/17/11 at 8:47am

Soup, I love soup. Just about any and every soup.

 

 

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post #20 of 77
10/21/11 at 10:09am

Corn chowder and a good chunk of bread for me. Any braised dish as well.

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post #21 of 77
10/21/11 at 10:41am

No question, it is "last of the garden" soup for me.   Beef based stock with all kinds of veggies in there.

 

That apple pies sounds pretty darned good, though!

 

I've been using ground turkey for home made sausages, flavoring them and boiling them in a plastic/foil casing. Then slicing and lightly browning for serving.  Sage sort of says fall to me, and I've used that in some, fennel in others, veggies in all of them, chopped fine (in food processor, though I like little teeny cubes better, I'm not going to stand there and do it.  :)

 

Also, I cannot wait to get some persimmon pulp for persimmon pudding - buttermilk kind.  YUM!

DD

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post #22 of 77
10/21/11 at 11:22am

Baked French Onion soup - The melted and bubbly Gruyere cheese slightly scorched with the very savory broth - thats all I need.

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post #23 of 77
10/21/11 at 11:47am
Thread Starter 

I probably shouldn't be admitting this, but I have never had a proper French onion soup. I should consider remedying that sometime very soon.

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post #24 of 77
10/21/11 at 12:55pm

Chili and casseroles work for me but the best is a meal of sauerbraten, spatzle and green beans, sweet and sour red cabbage with a healthy slice of Black Forest cake!

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post #25 of 77
10/21/11 at 3:40pm

Here's my favorite:

 


Guinness Stew

Serves: 8

My version of a classic beef stew with a Guinness Draught base.
I prefer to prepare it without potatoes and serve it over buttered noodles in a shallow bowl.

   4 pounds stew beef cut into 1-½ inch pieces
   2 tablespoons vegetable oil
   2 onions, chopped
   4 cups beef broth
   1 bottle guinness draught NOT extra stout
   1 tablespoon brown sugar
   1 teaspoon dried thyme
   1 ounces bittersweet chocolate, chopped
   2 bay leaves
   5 carrots, peeled and sliced into 1" chunks
   8 ounces button mushrooms, trimmed
   4 stalks celery, chopped
   1/4 cup all purpose flour

 

 

 

 

 

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post #26 of 77
10/21/11 at 3:44pm

Here's my favorite:

 


Guinness Stew

Serves: 8

My version of a classic beef stew with a Guinness Draught base.
I prefer to prepare it without potatoes and serve it over buttered noodles in a shallow bowl.

   4 pounds stew beef cut into 1-½ inch pieces
   2 tablespoons vegetable oil
   2 onions, chopped
   4 cups beef broth
   1 bottle guinness draught NOT extra stout
   1 tablespoon brown sugar
   1 teaspoon dried thyme
   1 ounces bittersweet chocolate, chopped
   2 bay leaves
   5 carrots, peeled and sliced into 1" chunks
   8 ounces button mushrooms, trimmed
   4 stalks celery, chopped
   1/4 cup all purpose flour

 

 

http://foodsoftheworld.activeboards.net/guinness-stew_topic817.html

 

 

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post #27 of 77
10/21/11 at 4:34pm

I probably shouldn't be admitting this, but I have never had a proper French onion soup.....

 

I probably shouldn't be admitting this, but I've never had a French onion soup that I cared for. One of the iconic dishes of all time, and, far as I'm concerned, the French can keep it.

 

However, our modification of an 18th century English onion soup is to die for. The original was found in Hannah Glasse's The Art of Cookery Made Plain and Easy, first published in London in 1745. Here's our updated version (which, btw, can be found in our A Colonial Virginia Book of Cookery Second Table):

 

Onion Soup

 

2 sticks (1/2 lb) butter

4 lbs onions, coarsely chopped

1/2 cup flour

6 cups beef or other brown stock

1 slice bread, toasted (use real bread, not the puffy Wonder type!)

1 tsp salt

2 egg yolks, beaten

2 tsp Balsomic vinegar

 

In a skillet, melt butter over a low fire. Add the onions and cook slowly until onions are soft, about 15 minutes. Stir in the flour and continue cooking slowly, stirring often to prevent scorching, until onions turn a dark, golden brown, 30-45 minutes.

 

Bring stock to boil in a kettle. Add the onions. Flush the skillet with some of the broth, scraping up any browned bits, and return it to the kettle. Break the bread in small pieces and add to the kettle, along with the salt. Cover and simmer 10-15 minutes. Remove kettle from heat.

 

Combine the egg yolks and vinegar. Temper the egg mixture by slowly adding about a cup of the soup to the eggs, beating constantly. Slowly beat the egg mixture back into the kettle, blending thoroughly. Correct seasoning.

 

Gently reheat soup, if necessary, without boiling, and serve.

 

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post #28 of 77
10/21/11 at 8:13pm
Quote:
Originally Posted by KYHeirloomer View Post

I probably shouldn't be admitting this, but I have never had a proper French onion soup.....

 

I probably shouldn't be admitting this, but I've never had a French onion soup that I cared for. 


I've had French onion soup many times, however, in France it's nothing special. In France, the typical time you serve onion soup (it's just called "onion soup" over there wink.gif) is when you've been partying all night, outdoors, you're kinda drunk, kinda cold, kinda tired, and you feel like eating something. It's 6am, you've been drinking and partying all night, and yet you don't feel like going to bed just yet. So everybody goes to someone's place, and you have onion soup. 

 

It's not something you'd serve at a fancy restaurant. It's sort of a rural, peasant dish. 

 

Having said that, I like it (I won't say I LOVE it), it's kinda like a good beef stock that's been enhanced with some onions, some cheese and toasted bread, and sometimes a little shot of cognac, you know, just for the smell. biggrin.gif

 

Maybe the fact that some of you are disappointed is simply because you're expecting too much?

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post #29 of 77
10/21/11 at 9:17pm

Navarin.  With rutabagas instead of turnips.  I like it with rice.  Of course, being from Hawaii, I like everything better with rice.  Personal preference, YMMV.

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post #30 of 77
10/21/11 at 11:29pm

Pea soup, dutch style: a thick thick hearty soup with lots of celery in it, leek, bacon and sausage

And stamppot. No idea if there is an english word for it, but it is basically potatoes coarsely mashed together with either sauerkraut or with kale or raw endive, with lots of gravy

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