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Autumn - what's for dinner?

post #1 of 107
Thread Starter 

When it comes to seasonal cooking, there is no better season than fall!  For us tonight it's turkey breast with roasted rainbow carrots and purple potatoes.  And this weekend I'm planning to stuff and bake some apples!

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

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

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post #2 of 107
Chicken Jalfrezi with pilau rice and naan breads.

Haunch of venison with all the trimmings for Sunday lunch.
post #3 of 107

I stewed some onions, carrots, celery and potatos with thyme and bay leaf and chicken stock. Added two oversized zukes from the garden (seeded and sliced thick for the last part of cooking. Pureed some of the mixed vegies to thicken it at the end.

 

Served rubbed grilled pork chops sliced thinly on top. It was good and used up some of the garden horrors that happen when you grow zucchini.

post #4 of 107
Mojo smoked chicken thighs, black beans, rice, sautéed celery and salad

unezemy4.jpg

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post #5 of 107
There definitely is a crisp chill to the air these days here in Salt Lake. I made a small batch of onion soup to go with some slices of leftover beef. Topped the soup with shreds of a horseradish cheddar - tasty. mjb.
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #6 of 107

still warm here in AZ,

all though Northern Cali was cool and foggy,

so it was soups and chili while on the road (I'll tell you more about it later)

I do look forward to a good braised short rib though once it cools off here

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A Hui Hou (until we met), ALOHA!

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post #7 of 107
Thread Starter 
Quote:
Originally Posted by Ishbel View Post

Chicken Jalfrezi with pilau rice and naan breads.
Haunch of venison with all the trimmings for Sunday lunch.

 

Care to share your chicken recipe?

 

That venison sounds spectacular wish I was there.

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

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

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post #8 of 107

I saw the pomegranates are coming in. Maybe some fesenjan? With chicken, though- I don't use duck much.

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post #9 of 107

It definitely feels very wintry over here in Scotland; lovely crisp, cold morning today. You're right that Autumn is the best time for food. As soon as the cold air starts coming in everyones palette starts to change. For me there's definitely more soups, more puddings and more meat that gets eaten at this time of year. Today there's a celery and smoked ham soup on the go and Cumberland sausages stewed in wine and with a Yorkshire pudding later. Yum

 

Ben

post #10 of 107

We finally had a hard freeze last night, so the garden is toast.  Squashes and root vegetables are now abundant. Had a golden kabocha squash the other night.  I tend to use the slow cooker a bit more in the fall and winter.  Curry beef stew, chile, navarin, etc.  I bake and roast more as well.  Cabbage rolls are on the horizon.  Lots of local apples to use. Made apple dumplings last weekend and apple crisp tonight.  Made cinnamon ice cream to go with the apple deserts.
 

post #11 of 107
Thread Starter 

I'm making chicken stock.  I'd like to make a chicken soup but don't want to do the boring old egg noodles with veggies or the avgolemono tonight.  Maybe I'll use the broth to make a rich potato soup or a corn chowder.  I can't decide!

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

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

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post #12 of 107
Thread Starter 

So I ended up making a chicken corn chowder with finely shredded chicken, a bag of frozen corn and a touch of cream.  I used the stick blender to blend some of the ingredients and it gave it a nice texture.

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

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

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post #13 of 107

Homemade chicken stock makes a super base for beer cheddar soup.

post #14 of 107

It’s still warm here in AZ

It hit 92 yesterday

I’m still finding some real nice produce

When I went to the green grocer the other day

I found these Watermelon radishes

 

These are so cool , I’d never seen these in Hawaii, that’s for sure!

 

It made for a lovely salad  

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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post #15 of 107

They look so mignon Kgirl, I wish we had those here......

 

 

Autumn dessert they will have tonight: apples on puff pastry topped with raisins, sliced almonds, cinnamon and icing sugar. (will be served with chantilly cream) and cheese plate.

 

 Petals.

 

sorry.....my terrible sense of humor.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(161 photos)
Wine and Cheese
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(161 photos)
Wine and Cheese
(62 photos)
 
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post #16 of 107
Thread Starter 

I'm very excited about tonight's dinner, because it's already cooked and I'm sampling it as I type.  Spicy pork and pepper goulash!

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

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

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post #17 of 107

Mushrooms. Beets. Last of the good tomatoes. Mâche is getting good. Bacon and hearty meat to pair with it. Sweet chestnuts. As much as I dislike the passing of summer in the local climate, I have to agree that food-wise, autumn is not all that bad.

post #18 of 107
Thread Starter 

Last night was a proper Sunday roast chicken with potatoes, parsnips, celery root, carrots, mushrooms and kielbasa!

 

Today is a vegetarian night for us and I usually make boiled dandelions.  But I'm seriously considering making a cauliflower soup if I can find a good recipe.

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

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

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post #19 of 107

Beef shank with vegetables & demi with wine.

 

Petals
Réalisé avec un soupçon d'amour.

Served Up
(161 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(161 photos)
Wine and Cheese
(62 photos)
 
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post #20 of 107

I grilled chicken thighs I had brined the day before and let dry over knight.  The skin was super crispy and the meat was moist, tender and flavorful inside.  End of the season corn is spectacular this year and I made a blue cheese slaw with iceberg lettuce.  A little play on the classic wedge, but if you try it do not dress it till it's time to plate - it ain't cabbage. 

post #21 of 107
Thread Starter 

Petals, I'll be right over!

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

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

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post #22 of 107

Chicken & Sausage Gumbo over dirty rice.

post #23 of 107

KK, Come on over anytime.

 

Here is a bowl of butternut squash:

 

Petals
Réalisé avec un soupçon d'amour.

Served Up
(161 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(161 photos)
Wine and Cheese
(62 photos)
 
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post #24 of 107
Thread Starter 

Petals, you didn't make that did you?  It's gorgeous!

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

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

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post #25 of 107
Thread Starter 

A very special dinner last night, an omelet made with sweet green squash.  Ok, sounds simple but believe it or not it is very difficult to find this sweet green squash over here in fact this is the first time I've ever seen it at the market.  Usually I make this with zucchini for lack of a better squash and I sautee onion, zucchini, chili pepper and toss in some fresh mint for a delicious omelet.  But I didn't want to take anything away from the flavor of this squash so the only ingredients that went in were olive oil, salt/pepper and a dash of dried oregano.  

 

It starts off by pan braising the squash in olive oil.  Medium high heat, no lid, no liquid.  With a little salt it starts to release and simmer in its own juices.  It takes a good 30min to soften and then I let it caramelize a bit before adding the eggs.  Heaven!

 

 

 

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

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

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post #26 of 107

KK, I tried to look at your pics but the link said it could not be found.

 

ps. The soup was one of the apps served at work. I make those rustic style crackers all the time. The apple slices are easy. Slice, lemon bath, 170F oven, leave door ajar for a few hours. Done.

more crackers;

 

 The dough: flour, butter, thyme, crushed red pepper, salt, water. Roll the dough and toss on a flavor. Here I added more crushed peppercorns , fresh thyme.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(161 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(161 photos)
Wine and Cheese
(62 photos)
 
Reply
post #27 of 107

Now I see your pics, thank you for sharing , it looks delicious, right up my alley.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(161 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(161 photos)
Wine and Cheese
(62 photos)
 
Reply
post #28 of 107
Thread Starter 

Leeks are in season.  I'm making something I've made many times before, a white stew with leek, potato, chard and salted cod.  Again very very simple, with only those ingredients plus olive oil, a bit of fresh dill and a few squeezes of lemon juice. 

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

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

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post #29 of 107
Quote:
Originally Posted by kaneohegirlinaz View Post

I found these Watermelon radishes

 

These are so cool , I’d never seen these in Hawaii, that’s for sure!

 

It made for a lovely salad  

 

Hey K-girl, how did those taste? I once purchased a radish that looked very similar to that, absolutely stunning when sliced, but it was very, very HOT (as in spicy). We enjoyed the slices with butter and bread but only one or two per meal..... I couldn't imagine a salad made with them. Wondering if yours were hot as well? Either way they sure do look beautiful. 

post #30 of 107

FF, you’re right, quite peppery, I wasn’t so much a fan as Mister K~girl, he loves pepper.  But aren't they pretty?

For me, I prefer the small, what are they called, French Radish? 

They’re oblong in shape, white at the stem end and then a pinkish hue at the root tip. 

More subtle flavor.

All time fav is daikon, pickled!

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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