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BS: Fall fare.... cooking big meals again...
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Subject: BS: Fall fare.... cooking big meals again... From: gnu Date: 05 Oct 08 - 01:26 PM The hot weather is done here. Near zero at night and in the mid-teens for the high. So, I have started cooking "big meals" again. Roast whatever and the like. Yesterday, I boiled a smoked ham... spuds, turnip, carrots, green and wax beans, cabbage. Baked biscuits and a pumpkin pie. So, what have you been longing for through the hot summer? |
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Subject: RE: BS: Fall fare.... cooking big meals again... From: rumanci Date: 05 Oct 08 - 01:30 PM what's a hot summer ? |
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Subject: RE: BS: Fall fare.... cooking big meals again... From: Becca72 Date: 05 Oct 08 - 01:33 PM Had dinner at a friend's house the other night: meatloaf, baked potatoes and apple crisp for dessert. YUM. |
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Subject: RE: BS: Fall fare.... cooking big meals again... From: bobad Date: 05 Oct 08 - 01:39 PM I am cooking up a cold weather favourite chicken stew dish today. Chicken with brussels sprouts, leek, turnip, carrots and garlic in white wine and stock flavoured with ginger, turmeric and Worcestershire sauce and seasoned with fresh coriander, bay leaf, thyme and clove. |
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Subject: RE: BS: Fall fare.... cooking big meals again... From: John MacKenzie Date: 05 Oct 08 - 01:47 PM I shall be making a large pot of cassoulet next week. Should be enough when portioned out to make about 6 meals for 2. They will be frozen for future use, along with all the soups we make. It amazes me, but we can still get marrow bones free at our local butcher's. Roasted up, and then boiled, they make a delicious stock. Great for soups, and as a base for stews and curries. XG |
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Subject: RE: BS: Fall fare.... cooking big meals again... From: skarpi Date: 05 Oct 08 - 01:52 PM big meals all the year gnu , BBQ when ever I like too an what weather there is , tonight there is rain and heavy wins still I am goin out to BBQ hee hee even in snowstorm I BBQ how do you make the pie ?? kv Skarpi |
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Subject: RE: BS: Fall fare.... cooking big meals again... From: maire-aine Date: 05 Oct 08 - 02:13 PM Lasagna. That's one thing I don't bake in the summer. And pumpkin pie, altho I skip the crust and just bake it like a custard. And thick, hearty soups. My favorite is Potato-Sauerkraut-Kielbasa soup (it's in the 2003 Mudcat cookbook). I'll also start making coffee again-- I almost never make/drink it in the summer. Maryanne |
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Subject: RE: BS: Fall fare.... cooking big meals again... From: Bee Date: 05 Oct 08 - 02:17 PM Oh, a big pea soup the day after the ham dinner. It is my favourite soup, thick and full of good ham and onion flavour and lots of ham bits. |
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Subject: RE: BS: Fall fare.... cooking big meals again... From: bobad Date: 05 Oct 08 - 02:32 PM This is the actual recipe for whoever's interested. I substitute with what I have from my garden. Chicken and Vegetable Stew with Ginger 1 Pint brussels sprouts 1 Chicken, about three pounds, cut into 10 serving pieces 16 Baby carrots, trimmed and scraped 1 Cup white turnips, cut into 1/2 inch cubes 1 Cup parsnips, cut into 1/2 inch cubes 1 Cup chopped leeks, white part only 12 Small white onions peeled 2 Sprigs fresh thyme or 1/2 tsp dried 1 Bay leaf 1 Tbsp freshly grated ginger 1 Tsp turmeric 2 Whole cloves 2 cups fresh or canned chicken broth or water 1/2 Cup dry white wine 2 Tbsp Worcestershire sauce 4 Tbsp coarsely chopped fresh coriander Trim the end of the sprouts and make a small gash in the base of each. Place chicken pieces in a dutch oven. Add sprouts and all of the remaining ingredients except the Worcestershire sauce and coriander. Cover and simmer 30 minutes. Remove cloves and bay leaf. Add Worcestershire sauce and chopped coriander. Blend and serve. Serves 4. |
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Subject: RE: BS: Fall fare.... cooking big meals again... From: gnu Date: 05 Oct 08 - 03:55 PM Skarpi... we BBQ outside over here. |
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Subject: RE: BS: Fall fare.... cooking big meals again... From: gnu Date: 05 Oct 08 - 04:24 PM rum.... it's the kind of summer we have here about 9/10ths of the time. Here, we often (not always) get, starting in April, wet and cold, wet and hot, hot and dry, cold and wet, fuckin freezin and wet, and fuckin freezin and dry. Other than that, it's pretty nice here. |
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Subject: RE: BS: Fall fare.... cooking big meals again... From: RangerSteve Date: 05 Oct 08 - 06:31 PM Anything with apples. The apples from Washington state are available all year, it seems, but although they're shiny and perfectly shaped, they might as well be made of papier mache, 'cause they sure taste that way. The local apples are available now, so pies, muffins, cakes and anything else with apples are on my menu these days. Sweet potatoes and squash, too. Tomatoes are still available at the farm stands, but they'll be selling the green ones pretty soon, and I'll be frying them up. |
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Subject: RE: BS: Fall fare.... cooking big meals again... From: wysiwyg Date: 05 Oct 08 - 06:32 PM On a Cajun cooking show, they did a demo making dumplings in a way I'd never seen-- I only ever did 'em in stew, broth, etc. No, this was in fruit. Like if you were going to make jam, but put dumplings on top of the cooked fruit to cook too, and then scoop out the dumpling WITH the cooked-down fruit. I always thought an apple dumpling was a basic dumpling that had apples IN it, but now I realize it must be the the apples have a dumping in THEM. Better late than never! ~S~ |
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Subject: RE: BS: Fall fare.... cooking big meals again... From: LilyFestre Date: 05 Oct 08 - 06:35 PM We cleaned out the remains of the garden (except for the tomatoes and potatoes) and made an incredible vegetable soup....it warmed me up a few times today....YUM! I'll be making pumpkin soup tomorrow, another fall favorite! Michelle |
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Subject: RE: BS: Fall fare.... cooking big meals again... From: gnu Date: 05 Oct 08 - 06:41 PM ~S~... cool!!!! Pumpkin soup? Oh, now, ya gotta give us the recipe, Michelle. |
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Subject: RE: BS: Fall fare.... cooking big meals again... From: Stilly River Sage Date: 05 Oct 08 - 06:41 PM I have lots of eggplant on the plant, still going strong (picked three today), but it is cooling enough here in North Texas that I feel like cooking again. I have a Middle Eastern recipe for pork and eggplant, along with onions, tomatoes, and garlic. It bakes for 2 1/2 hours and is served with mashed potatoes. Mmmmm! SRS |
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Subject: RE: BS: Fall fare.... cooking big meals again... From: Rapparee Date: 05 Oct 08 - 06:43 PM Beef and barley soup. Lentil soup with smoked sausage. Potato soup with smoked bacon. Chicken with wild rice. All of them thick and rich, full of the Good Stuff. I'm going to experiment with quinona in soups this winter, too. I can get it in bulk at the Co-op store, I think. My youngest brother has some stevia in his backyard; he grew it this summer just for grits & shins. It's now about four feet tall and he doesn't know what to do with it, besides munch on the leaves. |
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Subject: RE: BS: Fall fare.... cooking big meals again... From: Ruth Archer Date: 05 Oct 08 - 06:47 PM sweet potato, butternut squash and carrot soup, with cinnamon, cloves, ginger and coriander. Made it last week. Yum. |
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Subject: RE: BS: Fall fare.... cooking big meals again... From: maire-aine Date: 05 Oct 08 - 07:51 PM I made Apple-Ginger Chutney today. Got 14 and a half pints, so I'm good for a couple of years. Sitting here now, drinking a glass of wine and listening to the pleasant ping of my jars. Maryanne |
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Subject: RE: BS: Fall fare.... cooking big meals again... From: Rapparee Date: 05 Oct 08 - 08:44 PM ...with home baked bread or biscuits, REAL butter oozing off, homemade jelly or jam, good coffee, tea, or hot cocoa, a great book, great music playing, a nice fire crackling in the fireplace, and a snow burying the landscape in white. |
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Subject: RE: BS: Fall fare.... cooking big meals again... From: gnu Date: 05 Oct 08 - 09:26 PM I got tha munchies somethin fierce! |
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Subject: RE: BS: Fall fare.... cooking big meals again... From: RangerSteve Date: 06 Oct 08 - 09:16 AM My favorite eggplant recipe: bake an eggplant until it's good and soft. let it cool, then open it up and scrape out the seeds. Meanwhile, saute an onion, some garlic, a sweet pepper and a couple of diced tomatoes, salt and pepper to taste. add the eggplant, then beat a couple of eggs and scramble them in the pan with the veggies. Any leftovers will taste even better then next day. |
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Subject: RE: BS: Fall fare.... cooking big meals again... From: wysiwyg Date: 06 Oct 08 - 09:43 AM .... the daily oatmeal crockpot is running.... ~S~ |
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Subject: RE: BS: Fall fare.... cooking big meals again... From: wysiwyg Date: 06 Oct 08 - 12:57 PM And bulk cooking with the seasonal kitchen changeover is in full swing today. (Oatmeal pot set out, smoothie machine put away, etc.) The counter that is mostly involved just got stripped of appliances. They and the counter just got pretty seriously sanitized. ~S~ |
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Subject: RE: BS: Fall fare.... cooking big meals again... From: gnu Date: 06 Oct 08 - 01:38 PM Hmmmm... counter... in my previous house, I had 2' X 12' and a double sink. The counter was always spotless and tidy. Now, I have 2' X 7' and a single large sink and the counter's always a mess. Of course, cupboard space is realtive, so, ya got yer toaster, 3 ceramic storage thingies (sugar, flour and tea... tea in the large one), and a couple of boxes of cereal on the counter and there ya go... the recipe for a mess. And, some dummy planted 8 tomatoe plants in my back yard. I have 3 large plates full of tomatoes in various stages of ripe. I have eaten so many toasted tomatoe sandwiches that I almost seriously considered splurging $20 for a toaster with a crumb tray... dunno why I didn't check for a crumb tray... I guess I was so struck by the $7.96 price tag on the Walmart toaster that I figured I had to get it through the checkout before they realized their mistake and put the price up. Works great tho.... pops up as soon as the toast is juuuust burnt. Minds me... I gotta change out the batteries in the smoke detector. |
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Subject: RE: BS: Fall fare.... cooking big meals again... From: wysiwyg Date: 06 Oct 08 - 01:43 PM Just wash and quarter them and freeze them as-is, no blanching, as long as you'll cook them when you thaw them. The tomatoes, not the appliances. ~S~ |
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Subject: RE: BS: Fall fare.... cooking big meals again... From: gnu Date: 06 Oct 08 - 04:05 PM Oh really? Say, that sounds like mac, hamburg and tomatoe this winter! Thanks ~S~! |
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Subject: RE: BS: Fall fare.... cooking big meals again... From: wysiwyg Date: 06 Oct 08 - 04:14 PM Oh yeah. The water in 'em will wreck them for much of anything else besides cooking them up, but just sort the bags according to how ripe are the contents, and use them accordingly. You can even leave them uncored if you're in a rush and knock out those stem-tops when you thaw. A range of uses..... The ripest will cook up the sweetest, and the greenies may or may not make a cooked chutney/relish or fried thing. I never did get a good result on the curried green ones I tried to make, but I wasn't sure what to put into them and I haven't had a batch to operate on, since. But no, you don't need to cook them all up before you process them into the freezer; you just need to keep track of what you put in there so you handle them right when you thaw them and squeeze out as much air as you can when you bag them. And keep in mind when you cook with them that they will cook down to a much smaller volume than the frozen, bagged contents look like. I used to use mine in chili. And I used to throw a handful into a stew.... They're also good cooked into cornbread..... A cooked-tomatoes pudding is yummy. ~Susan |
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Subject: RE: BS: Fall fare.... cooking big meals again... From: Stilly River Sage Date: 06 Oct 08 - 07:49 PM I froze some of mine, canned some of mine. The thing about freezing them is that the freezing process is like blanching the skin. It slips off easily when they thaw. I would recommend measuring them, maybe a cup or two cups at a time and pour the measured cut up tomatoes into heavy duty quart freezer bags. Then you have a handy amount for cooking, and can pull out however many cups of tomatoes you need without thawing some big block of tomatoes when you only need three cups. SRS |
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Subject: RE: BS: Fall fare.... cooking big meals again... From: bobad Date: 06 Oct 08 - 07:58 PM We grow plum tomatoes for sauce and freeze them whole as they ripen on the vine. To use we simply soak in a volume of hot tap water which makes the skins slip off easily, chop them up and add to onion and garlic sauteed in olive oil, season with basil and black pepper and reduce to sauce consistency. Simple, tasty and nutritious. |
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Subject: RE: BS: Fall fare.... cooking big meals again... From: JennieG Date: 06 Oct 08 - 09:01 PM JennieG's very own pumpkin soup recipe Pumpkin, peeled and chopped into one inch cubes or thereabouts Stock One or two onions, chopped Green Thai curry paste Small tin coconut milk (don't leave it out - I know it's terribly unhealthy, but a small amount makes a huge difference to this recipe) Chopped coriander/cilantro/whatever you call it in your part of the world/leaves to taste Using a large saucepan, heat some oil and saute the chopped onion. It doesn't have to be finely chopped. Add the green Thai curry paste to taste and mix well. While your eyes start to water and your nose starts to run, add the stock and stir, then add the pumpkin pieces. Bring to boil, lower heat and simmer until pumpkin is cooked. Whack the lot into a food processor or blender and blend until smooth (or smoothish if you don't mind it a bit lumpy). Return to saucepan and add coconut milk, heating gently. Top with finely chopped coriander leaves. Serve with fresh crusty bread and enjoy. Depending on how much curry paste is used it's great for cleaning out sinuses. Let me know if you like it. Cheers JennieG |
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Subject: RE: BS: Fall fare.... cooking big meals again... From: wysiwyg Date: 06 Oct 08 - 10:36 PM Tomaters-- it's all good! :~) ~S~ |
