[Jamestown1630]

This week: some ideas for harvest-time meals (a little early this week).

(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)

-JT

[miss marmelstein]

I make a curried pork stew (using pork shoulder) which was printed in the Food section of the NYTimes. Really excellent - I think by Melissa Clarke.

[umgud]

Sounds yummy.

[Viking2002]

Yeah! I used to roast a pork tenderloin once or twice during the fall every year, and glaze it with a fall harvest chutney made out of apples, raisins, cranberries, spices, vinegar, all that goodness. Can't find the brand anymore. I think I may try Harry and David this year, and see how good theirs is. If it's half as good as their pepper-onion relish and calico corn relish, it'll be a winner. Thanks for reminding me of that. Here we go:

[MomwithHope]

I like to take at least one pork loin , season the outside heavily and put it on the rotisserie on our weber charcoal grill. Only 45-60 minute and it’s done. Let cool and slice as thin as you can. Pack slices in smaller foodsaver bags. Vacuum seal. Anytime you can have a nice grilled pork sandwich. thaw, drizzle with bbq sauce, heat and put on a bun. I like to top with my pickled vidalia onions..

[Nuocmam]

Fall is the time for soup! I don’t know where we first came across the recipe but have been making and enjoying it for at least 18 years.

Autumn Minestrone Soup
Ingredients:
1C Dried white beans(Navy great Northern)
1C Wheat berries
2T olive oil
1 onion chopped
4 cloves garlic minced
1T chopped fresh sage
1T chopped fresh rosemary
1 14oz diced tomatoes undrained
6C Chicken broth
½ Small head cabbage coarsely chopped
2 carrots cut into ½” slices
1/2lb green beans cut into ½” pieces
2C diced cooked chicken
1/4C chopped fresh Italian flat leaf parsley
salt & pepper to taste
1/4C grated Parmesan cheese

Directions:
1. Place wheat berries and beans in separate bowls and cover with water by one inch. Soak overnight or 8 hours.
2. Drain wheat berries and set aside.
3. Drain beans and place in large sauce pan. Add cold water to cover1 inch. Bring to a boil and simmer over medium heat until just tender, 45-60 mins. Set aside to cool.
4. In large pot, heat oil over medium heat. Add onion and cook until soft, 4-5mins. Add garlic, sage, and rosemary and cook 1 min. more.
5. Add wheat berries, tomatoes and broth. Cover and adjust heat to maintain a gentle simmer. Cook until wheat berries are al dente, 1-11/2 hours.
6. Add cabbage, carrots, green beans, chicken and white beans(with liquid). Simmer 25-30 mins.
7. Stir in parsley, salt and pepper.
8. Serve with grated Parmesan and crusty French bread.

Note: This is a hearty soup and we often use it as a main dish. With a green salad and French bread it is a great meal on a cool Fall or cold Winter day. Wheat berries are whole-wheat grains that are sold in some health food stores and are the one ingredient which has no substitute.
We prefer chicken over beef in this soup but have never tried it with pork.

[greeneyes]

Great minds and all that. I’ve been searching through cook books for ideas to use up some of that pork that I just canned last week.

Thought I’d take a break before I get going on tonight’s canning - Mostly hamburger, maybe some chili.

[Yaelle]

I want to hear how your apple chutney came out! I made a good fermented one last year. Mmmmmm.

Tonight I tried a recipe that is supposed to be the juiciest meatballs. Pretty yummy. Using boneless skinless chicken thighs, minced in the food processor with onion, garlic, green peas, lemon juice, salt and pepper (and I added some bread crumbs so they would hold their shape in the oven). They were green, but they were juicy. Next time I think I might substitute mushrooms for the peas. Very tasty. I’ve frozen them for snack times.

[Yaelle]

For harvest time, tonight I also made an apple cake for the NYT and you all have to try thIs. It’s fast, makes a small apple cake, a cross between a cake or pie but easier than either.

So easy and soooo good. Add some cardamom like one of the comments suggested. I added 1/2 tsp cardamom.

https://cooking.nytimes.com/recipes/1017857-easy-as-pie-apple-cake?action=click&module=Collection%20Page%20Recipe%20Card&region=Desserts%20for%20Apple%20Season&pgType=collection&rank=7

[Hat-Trick]

This gringo tried his hand at making barbacoa, and we’re in the midst of trying to eat healthier in our family, so I gave this a go. In addition to the following ingredients, I put in some shishito peppers (mild) from the garden. Also, immediately before shredding the brisket, I trimmed some of the thicker portions of fat from the top of the brisket, just trying to be more naturally cholesterol-conscious (won’t take statins, ever). This turned out pretty good and will feed 8-10 folks 2-3 tacos each. The barbacoa was also great in omelettes the next day.

Barbacoa Ingredients

4lbs Beef Brisket
2 Tbsp Vegetable oil
4 chipotle chilis in adobo sauce
1 1/4 cups beef broth
4 tsp minced garlic
1 1/2 Tbsp ground cumin
1 Tbsp dried oregano
3/4 tsp salt - then more to taste
1/2 tsp ground black pepper
1/4 tsp round cloves
1/4 cup fresh lime juice (about 2 fresh limes)
Fresh goat cheese, crumbled or queso fresco

Avacado’s
Diced garden tomatoes
Low Carb Tortillas

Prep:

Cut beef into large cubes. In a large skillet over medium high heat, add vegetable oils and sear the beef on each side, then transfer to Slow Cooker;

In a food processor, add chipotle adobo chilis, beef broth, garlic, cumin, oregano, salt, pepper, cloves and lime juice. Plus until blended, then pout on top of meat.

Cook on low 8-9 hours or high for 6 hours. Shred the meat and turn on warm.

For Taco’s, serve in tortillas w/fresh Avacado slices, tomatoes, and top w/crumbled goat cheese or queso fresco.

[IamConservative]

I welcome the fall because I love soups and stews. Usually just takes a cutting board, a knife and the pot.

One of my favs:

Green Chili:

- Cube 2lbs pork shoulder into one inch cubs.
- Dice an equal amount of potatoes in one inch cubes.
- Finely chop an onion.
- 2 small cans of diced green chilis
- 1 small can diced jalapenos
- 2 jars of Salsa Verde
- If you want the stew more loose, add chicken stock

Throw it all in the crockpot and let it cook on low all day while you’re at work.

[greeneyes]

Here’s a recipe for crock pot - lower carbs too.

1 Jar of roasted red peppers, drained and chopped.
garlic to taste
diced onions 1 or 2
1/2 cup chicken broth, or white wine
2 Tbls capers
Small amount of oil
salt and pepper to taste
2 lbs pork cutlets

Put all in crockpot - meat on top.
Cook covered on low for 8 hrs.

[Qiviut]

Last fall, I canned some Apple Chutney & gave it for Christmas presents. I really love chutney & this was good - loved the spice mix & it smelled great while making it. It has a little "zip" to it from the vinegar so the sweet/savory suits me fine. The recipe was from:

National Center for Home Food Preservation

Here are the ingredients:

Apple Chutney

4 quarts (16 cups) pared, cored, chopped tart apples (about 10 medium)
1 cup chopped onions
1 cup chopped sweet red bell peppers (about 1 medium)
2 teaspoons seeded and finely chopped red Serrano pepper (about 2 to 4 peppers)
12 ounces seedless golden raisins
4 cups light brown sugar
3 tablespoons mustard seed
2 tablespoons ground ginger
2 tablespoons ground allspice
2 teaspoons canning salt
1 clove garlic, crushed
4 cups apple cider vinegar (5%)

[Trillian]

I am craving pork.. I’ve been wanting some marsala style for more than two weeks now.

Here is a recipe for something different, pumpkin style:

Pumpkin French Toast Casserole

Ingredients
1 (day old) french bread (brioche bread, or challah), diced
2 cups milk (see note)
½ cup heavy cream (see note)
1 cup granulated sugar
6 large eggs
1 cup pumpkin puree (NOT pumpkin pie filling)
2 tablespoons vanilla
1 tablespoon pumpkin pie spice
STREUSEL:
½ cup light brown sugar
½ cup cold salted butter, diced
½ cup all purpose flour
1/3 cup chopped pecans
2 teaspoons pumpkin spice

Instructions
Spray a 9×13 pan with nonstick cooking spray. Place the diced bread inside the baking pan; set aside.
In a medium bowl, whisk together the milk, cream, sugar, eggs, pumpkin, vanilla, and pie spice. Pour the prepared custard over the prepared baking pan. Cover with plastic wrap and refrigerate for at least 3-4 hours and preferably overnight.
STREUSEL: Combine the light brown sugar, butter, all purpose flour, pecans, and pumpkin spice in a small bowl. Using your finger tips, mix together until the butter breaks down into smaller pieces. Sprinkle the streusel mixture over the french toast casserole.
When ready to bake, position a rack in the center of the oven and preheat the oven to 350ºF. Bake for 45-55 minutes or until thoroughly cooked. If your streusel starts to brown too much at any point, tent with a piece of foil. Let cool for a few minutes before serving. Serve with maple syrup, butter, and powdered sugar.

http://littlespicejar.com/pumpkin-french-toast-casserole/

[pugmama]

I am sick and tired of so called celebrity chefs sounding off on their President Trump hatred:

http://www.tmz.com/2017/09/08/anthony-bourdain-no-reservations-north-korea/

To me, Bourdain has always sounded somewhat deranged. So won’t be watching his travel show anymore.

Michael Symon said that then candidate Trump would not be served in his Cleveland restaurants.He got quick a bit of blow back on Twitter, then said it was only a joke. The list goes on and on.
If a chef opens his or her mouth and brings politics into the mix or into the recipe, I will not buy their cookbooks, eat at their restaurants etc.
Same goes for actors and singers. Won’t buy their music or see their movies.
Rant over.

[pugmama]

Looks like some nice fall recipes here:

http://www.saveur.com/what-to-cook-in-september?con=TrueAnthem&dom=fb&src=SOC&utm_campaign&utm_content=59ba123504d3014753fd6d5f&utm_medium&utm_source

[beethoven]

Good Tuesday afternoon Jamestown,

I wanted to let you know I made your Chicken Primavera recipe again (used Penne)... It was a huge hit as always! Thank you again for posting.