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Fall around the corner....

SallyBR1's picture

It is that time of the year, when SUmmer is almost over, and I start dreaming about those dishes that we simply cannot conceive when it's 100F outside

In my list to make when Fall arrives:

oven-fried chicken with biscuits & gravy

lamb you can eat with a spoon

roasted butternut squash

pot roast, plain and simple! With mashed potatoes.....

What's on YOUR list?

 


 


"Her shimmyshaky is much better than her chimichurri"
(Glenys, June 2006)

CanadianCook's picture

(post #33005, reply #1 of 41)

Great discussion - I BBQing (which I'm doing tonight) but I love the fall when I can slowly braise and roast things in the oven and make the house smell yummy. For Me:


 


Roast chickens


pot roasts


braised pork shoulder


baked beans


Edit: Oh, and lots of fun soups. FYI I bought a whole lot of kale from the market last weekand was looking for a way to use it. I roast a butternut squash on the BBQ, made a puree soup, and added some chopped sauted kale to the puree. it was a nice "bitter" compliment to the sweet soup.


Edited 8/31/2006 12:11 pm ET by CanadianCook

Ahhh Laaaa Laaaa Ahhhhh Laaaaa -

Sage, January 2008

 

SallyBR1's picture

(post #33005, reply #2 of 41)

Actually, if I may add something important I forgot....
:-)

STOCK!!!!! GOTTA MAKE CHICKEN STOCK, and who knows, maybe this will be the year I'll be brave enough to make BEEF STOCK (oh, how daring!)

 


 


"Her shimmyshaky is much better than her chimichurri"
(Glenys, June 2006)

unbaked's picture

(post #33005, reply #29 of 41)

Beef stock is easy, sweetie.


Just wait for a sale on beef shanks or oxtails, I like to use those a lot to make beef broth. Thanks for the reminder. I usually buy those things when I go to Tijuana because those cuts are still considered cheap down there. They haven't figured out that oxtails are yummy.


I like to use oxtails in Beef Broth because of their high gelatin content and they are the only beef cut I know of that still have some flavor left when the broth is done. Only problem is that they're horrendously expensive in the US.


If you can't get the oxtails then you just need to get some kind of bones that will increase the gelatin content of your broth. I like the 'velvety' mouth feel that a broth high in gelatin has.


The only thing that really differs in beef broth as opposed to chicken broth is the roasting of your meat and bones. Sometimes I also roast the aromatics, but not always.


Another thing to try is Madeline Kamen's 'quick' broths. She uses ground meats to make quickie broths in about an hour and they're actually pretty darned good. You can find those in Making of a Cook. I've used the technique to make pork broth for the Spicy Pork Soup. No bones :)


'The desire to make an effort to improve the lives of those around you does not yet live in everyone, but it does live in everyone who cooks.' -Bill Penzey, one magazine

'The desire to make an effort to improve the lives of those around you does not yet live in everyone, but it does live in everyone who cooks.' -Bill Penzey, one magazine

Cissytoo's picture

(post #33005, reply #14 of 41)

Roast chickens


We do those year-round here in Florida.  Perdue chickens are cheep -- $3.75 for a chick that's almost 5 lbs.  After roasting on the outside grill during the summer, there's enough for a dinner for two, sandwiches & salad and then soup, done in the crockpot on the lanai.  I like to lift the skin over the breasts and insert sage or tarragon leaves and some butter before roasting.

Gretchen's picture

(post #33005, reply #23 of 41)

I do too.  I don't really have that much problem turning on the oven for an hour or so--and I know I keep our house warmer than most.  I don't find the oven heats it up.

Gretchen

Gretchen
AmyElliesMom's picture

(post #33005, reply #3 of 41)

Apple crisp in the oven

Pie

Roast chicken

Baked potatoes

Of course, it will be the middle of October before it gets cool enough to want to turn the oven on down here, lol, but a goil can dream...

 


I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.

Madam Benoit

 

Save the Earth! It's the only planet with wine and chocolate.

shywoodlandcreature's picture

(post #33005, reply #5 of 41)

Apple pie with a slice of sharp white cheddar melted on top. Using up the blackberries in my freezer (nothing, but nothing, gives a hit of August in the dead of winter quite like sweet, gushy, blackberries!)Chowders. Anything au gratin. Chicken pot pie. Meatloaf. Making ciabatta and foccaccio.





"It was a bright cold day in April, and the clocks were striking thirteen."
George Orwell, 1984

Karencooks's picture

(post #33005, reply #4 of 41)

Veal Shanks


Lamb Shanks


Beef Short Ribs


Gnocchi


Fresh pasta


Duck Confit


Cassoulet


Stock, Stock and more Stock

wonka's picture

(post #33005, reply #6 of 41)

Stock, stock and more stock. Breads baked in the oven. Making jams and jellies from the fruit and juice that I've frozen over the summer.

RuthWells's picture

(post #33005, reply #7 of 41)

I'm looking forward to getting back to bread baking, and have ordered 2 new proofing baskets in anticipation!


 


Ruth Wells


"Gardening is the only unquestionably useful job."
 - G.B. Shaw

Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

www.lemonade-and-kidneys.blogspot.com

www.ruthssweetpleasures.com

http://www.pkdcure.org/Default.aspx?TabI...

NanaC's picture

(post #33005, reply #15 of 41)

Bread is definitely at the top of my list too, Ruth.  Along with:


Rogan Josh (made by CR) with brown basmati rice and Indian stir fried veggies (made by me)... perhaps spicy green beans or cauliflower with tarragon?


Beef stew with biscuits


Pot roast with mashed potatoes, carrots, etc.


Macaroni & cheese with broccoli on the side


And last year's wonderful discovery, corn flan with brined pork chops. (Thanks, MadMom.)


Gotta try Osso Buco this year too.


Fran


"Life may not be the party we hoped for, but while we're here we might as well dance!"

Fran

"Life may not be the party we hoped for, but while we're here we might as well dance!"

MadMom's picture

(post #33005, reply #16 of 41)

And last year's wonderful discovery, corn flan with brined pork chops. (Thanks, MadMom.)


You're certainly welcome...and thank you for reminding me of that great idea!




Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!
unbaked's picture

(post #33005, reply #30 of 41)

(perk) Corn Flan? I missed that one..time for advanced search. Your recipes always come out great.

'The desire to make an effort to improve the lives of those around you does not yet live in everyone, but it does live in everyone who cooks.' -Bill Penzey, one magazine

'The desire to make an effort to improve the lives of those around you does not yet live in everyone, but it does live in everyone who cooks.' -Bill Penzey, one magazine

MadMom's picture

(post #33005, reply #32 of 41)

Here's the recipe...I loved it, but be sure to check my notes!


This one -from Chef Rick Tramonto of Tru


Sweet Corn Flan


4 ears fresh sweet corn
1 tablespoon unsalted butter
Kosher salt and freshly ground white pepper
1 1/2 cups heavy cream
2 large eggs
4 large egg yolks

Slice corn kernels off the ears.


In a sauté pan, melt butter over medium heat and sauté corn kernels for 2-3 minutes, or until soft. Season to taste.


In a small saucepan, scald 1/2 cup of cream over medium-high heat and pour over corn. Transfer to a blender and purée until smooth. Strain through a chinois or fine-mesh sieve into a bowl. Set aside to cool to room temperature.


Preheat oven to 300 degrees.


Lightly whisk eggs and eggs yolks together in a small bowl.


In the same saucepan, scald remaining cup of cream over medium heat. Remove from heat and whisk in the corn purée. Whisk a little of cream mixture into eggs to temper them and then whisk eggs into hot cream. Season to taste.


Spray the inside of each of four 2-ounce flan molds with vegetable spray. Fill each about 3/4 full. Put flan molds in a roasting pan and pour enough water into the pan to come halfway up the sides of the molds. Carefully transfer the pan to the oven and bake for 1 - 1 1/2 hours or until set.  Note - this will make a lot more than he claims it will.  I made half the recipe and filled 6 ramekins, 3 and 4-oz.  The 3-oz ramekins cooked in one hour in my oven.


Remove from oven and lay a mold on its side. Using your finger, gently release flan from the side of the mold. All in one motion, turn mold upside down on the plate. Lift mold from flan; it should pop out.


Note - I added diced bacon to the flan mixture before baking, and also reserved a few of the kernals to make sauce.  Sauce was cream (or half and half) reduced, with butter added, and some kernals of corn and parsely tossed in.




Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!
unbaked's picture

(post #33005, reply #35 of 41)

Thanks! Maybe I can MM it down so that it'll fit in my toaster oven. Water baths are a problem without an oven, but hopefully it won't be much longer before we move (hope hope).


I love flans.


 


'The desire to make an effort to improve the lives of those around you does not yet live in everyone, but it does live in everyone who cooks.' -Bill Penzey, one magazine

'The desire to make an effort to improve the lives of those around you does not yet live in everyone, but it does live in everyone who cooks.' -Bill Penzey, one magazine

chiquiNO's picture

(post #33005, reply #36 of 41)

Sunday Gravy, Homemade pizza with the "debris" from the SUnday Gravy!!LOL


Bracciole, Roast Turkey, etc.


Chiqui from way down yonder in New Orleans

 

butterscotch's picture

(post #33005, reply #8 of 41)

Pretzels


roasted stuffed chicken breasts with a pomegranate glaze


walnut cake


cranberry bars, cranberry chutney, cranberry muffins . . .anything with cranberries!

CanadianCook's picture

(post #33005, reply #9 of 41)

 Mmmm, "roasted stuffed chicken breasts with a pomegranite glaze". I'd like to have that recipe...

Ahhh Laaaa Laaaa Ahhhhh Laaaaa -

Sage, January 2008

 

butterscotch's picture

(post #33005, reply #13 of 41)

I'm in the middle of trying to adapt it for my own purposes. Originally, it was intended for cornish hens. I'll post it here when I've gotten it where I want it.   I found the recipe on Leitesculinaria.com, a wonderful food web site. You might take a look at the original there, if you're dying to see it.

dilly's picture

(post #33005, reply #10 of 41)

Beef stew. 


Homemade chile with corn bread

Syrah's picture

(post #33005, reply #11 of 41)

Personally I am over all that..

Bring on Spring! I am actually dreaming of asparagus and tomatoes.

"god, I'd love to turn this little blue world upside down", Tori Amos

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie

beebuzzled's picture

(post #33005, reply #12 of 41)

Shepherd's pie


Liver dumpling soup


Anything with lots of apples in it


Beef and cider stew with parsley dumplings


Christmas pudding


Mincemeat


Christmas cake


Why is the rum always gone?  Captain Jack Sparrow
Why is the rum always gone?  Captain Jack Sparrow
venturedone's picture

(post #33005, reply #17 of 41)

pork chops (anything with pork), applesauce, apple pie


 


 


Harebrained lagomorph, prestidigitations exist for pre-adolescents.

 

Harebrained lagomorph, prestidigitations exist for pre-adolescents.

Ricks503's picture

(post #33005, reply #18 of 41)

Pot Roast served over noodles


Beef Stew


Dutch Apple Pie


Beef Jerky


Chili and cornbread


Fried Chicken


Roast chicken


Chicken and dumplings


wienerschnitzel


Time to stop, getting hungry - time to make dinner.


1 - measure the board twice, 2 - cut it once, 3 - measure the space where it is supposed to go        4 - get a new board and go back to step 1

 

 

" There'll be no living with her now" - Captain Jack Sparrow

marie-louise's picture

(post #33005, reply #19 of 41)

Our two hottest, fog-free months are September & October, but I am craving fall vegetables (squash, Brussels sprouts), soups, and pork braised in sauerkraut.

Heather's picture

(post #33005, reply #27 of 41)

I live in the SF Bay area too so as much as I'd love to do braised short ribs or lamb shanks, we have some of our hottest weather to look forward to in the next 6 weeks or so. But I've noticed that the evenings are getting shorter--so Fall will come eventually.

Heather's picture

(post #33005, reply #28 of 41)

Marie-Louise, I'd like to talk to you about joining a group of Bay area CT people for lunch one day. Your profile says you don't accept emails--email me if you are interested please.

ouzo's picture

(post #33005, reply #20 of 41)


  • Butternut squash soup with sage and cacao nibs - from alice medrich's Bittersweet

  • Butternut squash soup with tomatoes and coriander - from FC

  • Pumpkin pie - from Martha Stewart's Entertaining

  • An authentic mole  - ISO recipe

  • Mean's Nirvana Italian Gravy - needs no explanation ;-)

  No act of kindness, no matter how small, is ever wasted - Aesop, The Lion & the mouse

unbaked's picture

(post #33005, reply #31 of 41)

An authentic mole


What kind of mole are you looking for? There are millions of them.


If you're referring to Mole Poblano, I'd suggest Marilyn Tausend's version from Mexico the Beautiful.


I had a friend in Mexico who did his Master's Thesis (Culinary Arts) on Mole Poblano (and never got his recipe, duh), but he looked at Tausend's recipe and said it was pretty close.


I like Mole Colorado better than Poblano. The Mole Amarillo I make isn't a real mole, it's actually a stew.


Oh, yeah, the PERFECT fall dish..Chiles en Nogada!! I forgot about those. You can find them in restaurants in Mexico in September and October only. Gotta go!


 


'The desire to make an effort to improve the lives of those around you does not yet live in everyone, but it does live in everyone who cooks.' -Bill Penzey, one magazine

'The desire to make an effort to improve the lives of those around you does not yet live in everyone, but it does live in everyone who cooks.' -Bill Penzey, one magazine

ouzo's picture

(post #33005, reply #33 of 41)

You're right - I should clarify what I mean by "authentic mole".  It is mole poblano.  While reading Mort Rosenblum's Chocolate, I became obsessed with the idea.  He travels to Mexico in search of mole.  He innocently asks his friend's mother to prepare it for him not realizing the amount of labor that goes into preparing it - or that real mole is served to a crowd of people.  He mentions that mexican lore requires 27 ingrediants in mole- including a wild turkey.  In some of his books, he gives enough guidance so that a moderately resourceful person could recreate what he describes eating and in  Olives, he provides recipes.  Not so for the mole though.


I have the crowd ready.  We will roast our own cacao beans.  I think a turkey from a local organic farm will be an acceptable substitute for a wild turkey.  I'll check out Marilyn Tausend's book that you have recommended.  Thanks.

  No act of kindness, no matter how small, is ever wasted - Aesop, The Lion & the mouse