Autumn - what's for dinner? - Page 2

Sliced radishes are good in green salads. I like them by themselves dipped in a bit of salt too.

Quote:

Originally Posted by Ishbel 

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

I sliced up a Venison back strap put it in some flour and a little seasoning and cooked it in some oil for a little snack to munch on with the guys today. How did you cook the "Haunch" as you call it?

Heavy, Hearty soups and chowders , a good crisp loaf of bread, and maybe a side salad. for me is fine. Down here in S.E. Florida Autumn is 75-  80 degrees.

Last night was a green salad, fried chicken and the star of autumn, squash baked in the oven then filled with brown sugar and a bit of butter.

Quote:

Originally Posted by MaryB 

Sliced radishes are good in green salads. I like them by themselves dipped in a bit of salt too.

and a bit of butter too for me... 

I am all about soups. Love  making potato bacon soup, fresh chicken soup. You will probably also find me braising large cuts of meat for many hours. 

I'm a big soup fan as well.  Tonight's dinner was soup and sandwich - grilled salami and provolone sandwiches, and something I have not done for a LONG time - a can of store bought soup.  It was Progresso's Italian Meatball.  I did doctor it up a bit, the main addition being some of the local Tuscan style red wine sausage.

Normally I always make soup from scratch, just wasn't up for it tonight.

mjb.

Bought 6 pounds of tomatoes, peeled and seeded them, broke down a chicken and made a chicken tajine with tomato jam (cooks for hours until the tomatoes are reduced to next to nothing... but taste like red gold)! 

Pommes boulangères (potatoes sauteed in bacon fat then layered with sweated onions and baked in the oven with white chicken stock):

Oh my FF, that is beautiful

You did those ‘taters proud

I agree FF, looks good. The nice part about that dish is that you use just about any stock  to make it.

Petals

Wow thanks a lot for the nice words guys! I spent hours making chicken stock yesterday so I had to find a dish that would showcase my new fresh stock. 

Oh, yeah. Pommes boulangères are great stuff - and those do indeed look outright delicious. Reminds me that I have to make fresh stock this weekend!

I had no remarkable dinners this week, at least not photogenic ones. Spent my alloted kitchen time mostly making preserves - another autumn tread. I now have a fresh batch of kimchi, some garlic in riesling and vinegar, borettane onions in balsamico and quails' eggs in vinegar ripening at the moment. And more salt pork. Oh, and a batch of homemade mustard....

Really getting into those classic pickling and preservation techniques at the moment. To top it off, Ruhlman's "Charcuterie" just arrived. My girlfriend gonna kill me when the prosciuttos and peperones start hanging from the ceiling all over the place...until she tastes them... 

GM

Quote:

Originally Posted by French Fries 

Pommes boulangères (potatoes sauteed in bacon fat then layered with sweated onions and baked in the oven with white chicken stock):

 

 

Food of the gods. How do you insert pics like above?

Spectacular food. The bacon with the potatoes and the porks sent me straight to this  italian dish:

Involtini di cotenna di maiale (rolls of pork skin):

Heres a link in italian but you can get the idea.

Quote:

Originally Posted by Kippers 

Got a piggy to spare? I am getting somewhat hungry here...

Plenty, you just have to travel to my wife's uncle's pig takeaway in Serbia.These weight about 70lbs and sell for about £60/$90.

Serbia I could manage in a day - southern Germany here 

Southern Germany  ? where ? I am from AALEN.

Last night we had a one pot chicken Biryani with a side gravy, naan popadoms and a fresh mango chutney.

For dessert: apple & strawberry torte.

Kippers: Thank you for sharing the pic, doing one is a project but 5, now thats something.

KK: That is what I enjoy about the market this time of year.

Petals.

Glad you like it Kgirl. I used my Sab to cut those apples, in fact you cannot tell by the top part but there are 5 layers to that and yes, there is a crust at the bottom.

Petals