Keeping with the autumnal theme, since the weather is still atrocious around here: Potato soup with porcini, leek, bacon.
Wish I could hunt easily here. I'll get a license sooner or later, but in these parts you are in for a couple of 1000s of Euros for the mandatory course - not a bad idea to demand some basic competency from hunters, don't get me wrong, but they really went overboard with it. So, for now, I keep with the stuff raised in my yard.
Decided to try making Coq Au Vin for the first time. I used parsnips instead of carrots so it's lacking a little in color but it is quite tasty.
Now you are moving into autumnal stuff, too, @eastshores ... Braising, parsnips....
This is true! I really do look forward to that first day when a strange cool breeze blows and you can even smell the coolness - things get more quiet and the days grow dark faster. Fall is my favorite time of year, like you I also enjoy it a good deal food wise. Although in Florida during Fall one day we can be 70F and the very next day jump to 95F! It's all dependent on weather systems north of us.
My grocer had a sale on pork loin so I grilled it with a basting of Louisiana Crystal hot sauce and local honey from my friend. I'm still not used to seeing pink in pork but the FDA says 145 internal with a 2 minute minimum rest is safe. I checked with a digi thermometer in the thickest part and let it rest on the still hot grill. It certainly is more tender. Served with some new potatoes sauteed in thyme and butter. I wish I had made a sauce but I used the thyme butter and drizzled it over the loin.
Since commercial pork is no longer being feed slop, along with other controls being instituted, trichinosis has been basically eliminated in commercial pork as a threat and so 145 is safe.
Common stuff here in Germany - http://en.wikipedia.org/wiki/Mett . Freshly prepared from a good source, there is no problem at all. Tasty stuff!
Preconceptions about food safety can be a wee bit over the top with you guys over the pond, indeed. But really, if you get a chance to try it, go for it. Good fresh pork that has been slaughtered in a hygienic setup and preferably not a high-throughput mass slaughterhouse and you are good. German style pork tartare is not run through the grinder usually, but cuttered instead.
Which reminds me that I need a cutter... Once you start with charcuterie, the gear starts to fill up your house. New cold-smoking rig gonna arrive on the weekend.... Comment from my girlfriend: "You are not going to set up this thing where I want to build my wood-fired baking oven!" :)
That olive oil... wow... envy.
I bought a beef tenderloin for tomorrow. That means the best burger you can have with the ground chain and fat.
Better in my opinion. It melts in your mouth. And yes MillionKnives, go cleaver. You can ground meat in a minute until it's a paste if you want. Of course you must clean the chain completely.
There are so many monthly challenge winners here!!
Double cleaver technique is great. Faster than using a food proccessor. You can make small quantity to feeding an army, or you can make just one hamburger.
You can control texture better, first use the sharp edges to chop, then turn the cleavers upsidedown and use the dull spines to smash.
Went full Bavarian today. Beef roulade, filled with homemade pickles, a mixture of home-cured salt pork and onions, carrots and mustard. Rolled, trussed and braised. Also braised some red cabbage fresh out of the garden with a dash of balsamic. Freshly made Spätzle - eggs, flour, water, dash of muscat, salt, stirred into a dough then spread out on a board and scraped into boiling water with a knife. Cooled down as soon as they rise up, refreshed by sauteeing in butter. Finished the sauce by whisking in butter and sour cream into the braising liquid. Done. Tasty.