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Autumn - what's for dinner? - Page 3

post #61 of 107

Chicken Jalfrezi with poppadums, pilau rice and naan breads.

post #62 of 107
Thread Starter 

Lemony lentil soup made with black baluga lentils, carrots, onions, garlic, celery, and bay leaf.  This was my first time trying black lentils, didn't love them.  I'll stick with french lentils next time.

"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 #63 of 107

Here in Japan Autumn said to be the best season for eating and playing sports. Summer stretches quite late here with plenty of warm weather in early october. For that reason your spoiled for choice with summer veg still tasting good such as egg plants and zuchinis and autum pumpkins at their brightest and sweetest. 

 

A simple pumpkin soup with garlic and cumin in the background to pull out the pumpkin flavors, red chilli to give some lovely heat and finally topped off with crispy bacon bits for the salt. Really easy to make and so satisfying on a cooler day.

 

I also made a curry using stewing beef and pumpkin and used the bittering spices used ot make mango pickle (onion seed, mustard seed, fennel. black cumin and fenugreek seeds) to balance the sweetness of the pumpkin and onion. Corriander powder and stick of cinamon really pulled out the flavor of the beef and rounded off all the flavors.

 

My aunties in Pakistan would often mango pickle straight from the jar as a shortcut to having to handle all those spices in a dish called Achar Gosht. I keep meaning to try and use that in my own recipes.

 

I keep meaning to make a curry using egg plant and curry, perhaps a thai inspired one with green chillis and coconut. But I may have left it too late due to egg plants falling out of season. 

post #64 of 107
Thread Starter 

Last night we made pizza.  The dough turned out spectacular this time, thin crunchy and delicious.  I topped mine with a variety of mushrooms, mozzarella and cream cheese.  Hubby topped his with green peppers, lunza, chorizo and mozzarella.

"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 #65 of 107

I had ramen with pork belly last night.  Wow.  Do I miss the little bare bones noodle shops in those big cities.

post #66 of 107
Thread Starter 
Quote:
Originally Posted by kuan View Post

I had ramen with pork belly last night.  Wow.  Do I miss the little bare bones noodle shops in those big cities.

 

We have tons of noodle shops in nyc! 

"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 #67 of 107
Quote:
Originally Posted by Koukouvagia View Post

 

We have tons of noodle shops in nyc! 

 

mad.gif

 

thumb.gifthumb.gifthumb.gifthumb.gif

post #68 of 107

We have tons of noodle shops in Tokyo biggrin.gif

post #69 of 107

Tonight is going to be smoked chicken, fried rice, maybe some sweet corn I canned from the garden.

post #70 of 107

Short ribs.

 

700Petals.

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post #71 of 107
Thread Starter 

That looks incredible petals!

 

Tonight we're having beef and barley soup.

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post #72 of 107

That is a fav of mine, nothing spells a winter like that beef and barley.

 

One of the soups going out  of the kitchen later will be this one I made earlier this morning. I bought a 9 bean blend, soaked overnight, saute of onions , celery, garlic, can of crushed tomatoes, chicken stock, cumin, chinese 5 star spice, red curry paste, coriander, parsley, seasoned.

 

700 I did the cost for this soup. works out to just under 30 cents when making a large pot. What someone will sell it for , who knows ?

 

Petals.

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post #73 of 107

LOVE SOUP!! 

I'll bid $7.50 USD

(that's pretty much what you'd pay out for a bowl not a cup, right?)

I have about four different soups stashed in the deep-freeze for later in the season, not cold enough here yet...

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 #74 of 107
Thread Starter 

Steak & Guinness Pie with carrots, celery and mushrooms. 

700

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post #75 of 107
Thread Starter 

Lots of left overs from last night's feast of chili made with beef, green bell peppers and kidney beans.  I love the crunch of raw diced red onion on top and some extra sharp cheddar.  I have tons left though and trying to think of what I can do with it.  I'll freeze some it.  I could top a baked potato.  Can I make a sloppy joe?  Any suggestions on what to do with left over chili appreciated.

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post #76 of 107

Chili cheese dogs

 

I have potatoes on the smoker and in a bit bison back ribs will go on for a hot smoke at 400 degrees. Simple salad along with it.

post #77 of 107
Thread Starter 

Great minds think alike MaryB, I went the hot dog route yesterday :)

 

Bison, wow.  Pictures?

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post #78 of 107

Didn't take any, today I cut up the extra potato and chop the rib meat from the second rack for smoked bison hash. The bison back ribs were a total surprise the first time I tried them. Enough fat to get that crispy BBQ fat and really nice and juicy. Not cheap but these are extras from my annual BBQ this summer, everyone donates something and a friend donated about $4k in bison to help the food budget.

post #79 of 107

Mary: I'd love to try your BBQ !

 

KK: your chili sounds soooooo good.

 

700 Scallops.

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post #80 of 107
Thread Starter 

Petals that looks delicious as always. 

 

It turns out that hubby and son ate up all the chili, there is none left even for freezing. 

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post #81 of 107
Thread Starter 

We're clearing out the freezer from now until the end of the month and so our dinner last night was pointedly UNautumnal.  I roasted a rack of lamb, served it with roasted potatoes and buttered peas. 

 

The potatoes were the star though.  I tried a new technique I found on this blog tastespotting.com and the recipe is here http://blogexquisit.blogs.ar-revista.com/2012/11/16/patatas-al-aceite-de-ajo-y-tomillo-horno/

 

What I ended up doing is slicing the potatoes on a mandolin then marinating them in a large bowl with olive oil, melted butter, chopped fresh rosemary, thyme, mustard powder, garlic powder, salt/pepper.  Then arranged the slices into little mounds on a baking sheet and sprinkled them with paprika.  I baked them covered in a 400F convection oven until they cooked through then removed the foil in the last 5min of cooking so that they would get color.  My hubby lost his mind over these taters.  Gosh I love finding new ways to make potatoes!!

"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 #82 of 107

Sounds interesting I'll have to try potatoes that way.

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #83 of 107

Great idea for potatoes! A must try.

post #84 of 107

KK, it just might be the "winning dish".

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

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Victorian cupcakes
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Petals
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post #85 of 107
Thread Starter 
Quote:
Originally Posted by petalsandcoco View Post

KK, it just might be the "winning dish".

 

Petals.

 

Awww that's great.  What do I win?

"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 #86 of 107
Quote:
Originally Posted by Koukouvagia View Post

 

Awww that's great.  What do I win?

 

This?

 

 

(It's a heart, you dirty guys!)

post #87 of 107

ROFL... that made my night

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #88 of 107

Petals-

 

How'd you get that lovely, crusty char on your short rib?  Grill or oven roast?  Any rub or coating to help it along?

 

They're one of my favorites and I'd sure like to wind up with a few that look like that!

 

Thanks

 

Mike  thumb.gif

 

 

edit:  Your sliced potatoes just wound up in my to-do file.  smile.gif


Edited by MikeLM - 11/27/12 at 5:57pm
travelling gourmand
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post #89 of 107

Mike, I did them in the oven at 325 for roughly 2 1/2 hours.

I pat them dry & season

Browned them in a dutch oven with some oil, you want them dark somewhat charred.

Pour in a few cups of beer, 2 cups of red wine, 1 cup of stock (all to deglaze & coat)

In another bowl, I mixed in 1/3 soya sauce, 1 tbsp finely chopped garlic, fresh ginger, rosemary, thyme,crushed pepercorns.1 can of tomato sauce and my secret ingredient: marmalade. Tossed that in the pot, gentle stir and let them go

 

 I am sure if you play a bit with these ingredients you will be able to adjust it to your palate.

 

somewhere in my default album there is a pic or two of the same recipe but done on the grill.

 

I don't know if your like me but I rarely follow a recipe, unless baking.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Victorian cupcakes
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Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Victorian cupcakes
(10 photos)
Reply
post #90 of 107
Thread Starter 

Seared and roasted pork chops with roasted lemony potato wedges and spinach gratin.

"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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