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Autumn - what's for dinner? - Page 2

post #31 of 107
Thread Starter 

Are radishes in season now?  I only ever buy them for myself to enjoy with herbed butter on fresh bread.  I used to slice them over salads but more as a garnish.  Haven't done that in a while.  Is there a radish or salad recipe with radishes anyone can recommend?

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

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post #32 of 107

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

post #33 of 107
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.

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?

post #34 of 107

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.

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post #35 of 107

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.

post #36 of 107
Quote:
Originally Posted by MaryB View Post

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... licklips.gif

post #37 of 107
Thread Starter 

I braised beef with onions, garlic and tomatoes and shredded it.  Served with penne.

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post #38 of 107

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. lol.gif

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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)
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post #39 of 107

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.

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 #40 of 107

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)! smile.gif

post #41 of 107

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

 

 

post #42 of 107
Thread Starter 

Dang that looks goooooood!!!

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post #43 of 107

Oh my FF, that is beautiful

You did those ‘taters proud

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 #44 of 107

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

 

Petals

Petals
Réalisé avec un soupçon d'amour.

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

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
Reply
post #45 of 107

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. smile.gif

post #46 of 107

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... lol.gif

 

GM

post #47 of 107
Quote:
Originally Posted by French Fries View Post

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?

post #48 of 107
Thread Starter 

Kippers, scroll down to the reply section and look at the tool bar just above it. There is an "insert image" icon close to the little paper clip and happy face.

"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 #49 of 107

700

post #50 of 107

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.

Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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post #51 of 107
Quote:
Originally Posted by Kippers View Post

700

 

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

post #52 of 107

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.

post #53 of 107

Serbia I could manage in a day - southern Germany here licklips.gif

post #54 of 107

Southern Germany  ? where ? I am from AALEN.

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

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Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

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post #55 of 107

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

post #56 of 107
Thread Starter 

Hubby is getting very good at making us a roast chicken dinner.  He found the most beautiful rainbow carrots and threw them in a roasting pan along with potatoes, kielbasa, mushrooms, celery root, shallots, garlic, thyme, rosemary, and oregano.  He's made this for us a couple of times already this fall and every time he makes it he gets better and better.  Last night he proclaimed that he's "learning a lot about cooking" by making this dish.  I'm glad to hear it because what I love most about his chicken roast is that he cooks it while I sit and play with the baby or kick my feet up and read a good book (hooked on the first book of Game of Thrones).  What do I love more than cooking a good meal?  Finding a good meal waiting for me when I'm hungry!!!!

700

"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 #57 of 107

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.

 

700Petals.

Petals
Réalisé avec un soupçon d'amour.

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

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
Reply
post #58 of 107
That looks wonderful Petals!
Do you use a mandeline to slice the apples? They look perfect. There's no way I could do that with a knife. I can't tell, is there a pastry shell?

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 #59 of 107

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

Petals
Réalisé avec un soupçon d'amour.

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

Petals
Réalisé avec un soupçon d'amour.

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
Reply
post #60 of 107
Thread Starter 

Crispy pork chops and cabbage fried rice for tonight.

"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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