This week: Autumn Comfort Food, plain and fancy.
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-JT
These recipes are keepers, thanks!!!!
yum! I needed a good chicken and dumpling recipe. It’s starting to cool down at night and this is a great comfort food for a frosty evening!
I make a similar pumpkin roll, but it’s a cheaper version. I use a cream cheese frosting inside and it’s quite yummy!
I love Trader Joe’s butternut squash ravioli with sage browned butter sauce, tossed with frozen baby peas, and topped with large shreds of parmesano reggiano cheese. Pumpkin ravioli is also good this way, but butternut squash is easier to find.
Our two fall traditions are:
- A big pot of Pork Chili Verde to fuel the beginning of deer season. Diced pork butt, potatoes, jalapenos and onions slow cooked in salsa verde. We cook it in the garage on induction cooktop and use the beer fridge to keep the fixins and leftovers. It’s a perfect hunting food. Definitely need to be mindful of wind direction in the woods.
- Once/if venison is available, we begin making Venison Sauerbraten and Venison Stew to fuel the hunt.
Just a few weeks away!
Thanks for the chicken and dumplings recipe - I’m definitely going to try it! I love the Test Kitchen recipes. Wish I’d gotten my grandmother’s recipe for chicken and dumplings, she made the best I’ve ever had! Suspect one of the reasons was that she raised her own chickens and after reading this recipe, I’m sure she used chicken fat in the dumplings too.
Where I am from we make a thing liked that that has chopped walnut, sugar and butter in it, it is only made at Christmas time, sometimes it has apricot or poppyseed filling. in recent decades pineapple and cottage cheese.
Kolache
http://www.food.com/recipe/hungarian-kolache-nut-roll-250520
Slather with butter and serve with coffee.
I made chicken and dumplings and pumpkin pie last night when my son came over for dinner. It’s two of his favorites. Easy to make and they think you slaved over it.
I love cooking...ping me, please...
Fish Soup
Sweat your Mirepoix (two parts onion, one part each celery and carrot) in a little oil. (Olive is traditional according to Nono but any oil works in a pinch)
When they are tender add in four mashed garlic cloves and four mashed anchovies, cook for another minute.
One large or two small cans of chopped tomatoes with the juice, two bottles of clam juice and about a cup of white wine. Add bay leaf, sprigs of thyme and parsley and a strip of orange zest. I like to tie them together in a bit of cheesecloth. Bring to a simmer and let cook for about a half hour minimum.
Now put in about a pound of potatoes. I like using the little redskins quartered. Simmer for another half hour or until potatoes are tender.
Now the fish, any firm white fish will do, about a pound. Bring the soup back to a simmer and cook for another five minutes or until fish is done. A brisk stir will break the fish apart. Take out the herb packet before serving, add salt and pepper to taste.
Serve with chopped parsley.
You can make this ahead of time and heat up, just do not add in the fish. Once the fish is in it does not keep well.
Chicken Enchilada Soup
Poach 2 lbs chicken breast and shred
4 cups chicken broth
1 large cube of velveeta cheese
1-2 cans enchilada sauce
2 teaspoons minced garlic
1 Large onion
4 cups chicken broth
2 cans mild green chiles
Your choice of hot sauce
1 cup of masa to thicken
Salt and pepper to taste
Add all to a large pot and stir continuously so the masa does not burn to bottom of pan. When done, serve with corn chips (also makes a great dip).
Enjoy!
The LCBO Fall 2016 edition is out and here are the recipes. Some look really great.I love this magazine and their food photography.
Have to have to have to make that pumpkin roulade. And soon. Sounds so good.
OK. Back to Chicken Soup and Macaroni and Cheese.
Of course the Chicken Soup is often made using the carcass of a roasted chicken or leftover crockpot chicken. I pick the meat off the back and butt and reserve it. All the leftover broth or drippings are used when making the soup.
The usual trinity of onions, celery, and carrots. A little lemon juice or balsamic vinegar to pull the calcium and minerals out of the bones. Extra Garlic during flu season. Salt, Pepper, and Bay leaf-sometimes a few shakes of ground ginger, or a few slivers of the fresh.
Saute the veggies, add the liquid and carcass. Fill with water or broth to cover the carcass. After a few hours of simmering take out the bones, strain if you want a clearer soup. Then add the noodles or whatever other veggies you want, along with the meat and cook till the noodles are done. I sometimes give this a few sprinkles of turmeric to give it some color. Blenderizing some cooked carrots will also give it a nice color.
Now for the Macaroni and Cheese. I have a new recipe to try and it uses a crockpot - one of my favorite ways to cook, so I’ll have to try it From a magazine by the Crock-pot Girl Jenn Bare:
2 c. milk
12 oz Evaporated milk
1/2 tsp salt
1/4 tsp pepper
1 1/2 c. shredded sharp cheddar cheese
2 c. uncooked macaroni shells
1 egg
2 oz cream cheese, optional
Grease the crockpot. Combine all(whisk the eggs first) in a large bowl, except the cream cheese. Pour into crock pot. Top with the cream cheese. Cover and cook on low for 3-4 hours or until macaroni is tender and sauce has thickened.
I remain skeptical of noodles in a crock pot, but it’s worth a try.
bump 4 l8tr
bump 4 l8tr