Chicken Jalfrezi with poppadums, pilau rice and naan breads.
Autumn - what's for dinner? - Page 3
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.
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.
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.
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.
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...
Translation: alo, sharing or in the present
oha, joyous affection or joy
ha, life energy, life or breath
The joyful sharing of life energy in the present
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.
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.
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!!
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!
edit: Your sliced potatoes just wound up in my to-do file.
Edited by MikeLM - 11/27/12 at 5:57pm
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.