User Comments

1. 

   9/10/09

   Floormodel

   sweet potato, apple, and pork tenderloin casserole with hot apple crisp and french vanilla ice cream for dessert.

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   1. 

      9/11/09

      bettieblogger

      I'd love to get the recipe for this, Floor, it sounds awesome!
2. 

   9/10/09

   Jaybetee

   This baked potato soup looks good! www.halfhourmeals.com/recipe/baked-potato-soup

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   1. 

      9/10/09

      Vidafine

      that looks hella good! ahah definitely some good comfort food!
3. 

   9/11/09

   Vidafine

   No other food lovers?

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4. 

   9/11/09

   HollytheHousewife

   Chicken and dumplins....yummy to your tummy....

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5. 

   9/11/09

   MarciaMiles

   MY favorite recipes for autumn are soups, stews, vegetable and fruit salads.

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6. 

   9/11/09

   Vidafine

   Here's one of my favourite, a Coq au Vin recipe I always follow
   
   6 slices bacon
   3 tablespoons extra virgin olive oil
   4 chicken legs and thighs
   1 lb baby portobello mushrooms, sliced
   6 large cloves garlic, crushed
   1/2 lb pearl onions, peeled
   1/3 cup fresh parsley, chopped
   2 shallots, minced
   1 celery stalk
   1 can low sodium chicken broth
   3 large carrots
   3 baking potatoes
   1/3 cup all purpose flour
   2-3 cups red wine
   2 bay leaves
   3-4 stalks fresh thyme
   2 sage leaves
   salt and pepper
   
   This is a good classic and economical dish to prepare for a Sunday or holiday meal or when you're expecting company. Plan on one chicken leg per person. Other dark meat chicken may be used but the white portion of the chicken has a tendency to dry out during the cooking unless marinated. Note: Chicken may be optionally marinated in a zipped plastic bag for several hours or overnight for better flavor; use 1 cup red wine and 2 tablespoons Kosher salt and a clove of crushed garlic. Turn over a few times. Discard marinade when done.
   
   Choose a hearty red wine such as Merlot or Marsala.
   
   Wash chicken under cold running water; drain and pat dry with paper towels.
   
   Slice bacon crosswise into 2 inch long strips and saute with a tablespoon olive oil over low heat in a large Dutch oven to obtain drippings. When bacon is crisp, remove from pan using a slotted spoon (save bacon for later).
   
   Brown the chicken in the bacon drippings and olive oil over high heat, turning to brown other side. Chicken legs only need to brown, but do not need to be fully cooked at this point. Remove from pan and set aside.
   
   While the bacon and chicken are cooking, prepare the vegetables: Peel garlic, shallots and onions
   
   Note: frozen pearl onions and frozen sliced carrots may be substituted for fresh; red onions can be used if shallots are not available.
   
   Wash and peel carrots and potatoes. Crush garlic and mince shallots. Wash and remove strings from celery and coarsely chop. To remove strings from celery, break off a small bit from the edge on the bottom end of the celery stalk and peel upwards along the outer side; or a vegetable peeler can be used.
   
   Slice carrots into 1/2 inch thick coins (circles) and do the same with the potatoes. Clean the mushrooms; brush off using a clean towel or silicone vegetable brush and slice into halves.
   
   Saute mushrooms, pearl onions and carrots in drippings over high heat until they begin to take on color. Don't stir too often; allow to brown. Add minced shallots and garlic to vegetables when vegetables begin to caramelize.
   
   Add potatoes and celery. Sprinkle 1/3 cup flour over vegetables. Stir to distribute flour; pour wine over all and add fresh herbs. Use the wine with a silicone spatula to scrape up the brown flavor bits from the bottom of the pan. Stir in broth. Be careful not to break up vegetables when stirring.
   
   Return bacon and chicken to pot. Simmer, uncovered, for 45 minutes or until vegetables and chicken are tender. Add salt and pepper to taste. Remove thyme and bay leaves before serving.
   
   Hope you guys like it as much as I do if you get the chance to try!

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   1. 

      9/11/09

      cookingasshole

      sounds awesome!
7. 

   9/11/09

   DailyBeerReview

   What's Autumn?

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   1. 

      9/11/09

      cookingasshole

      uh...like Fall...the season
   2. 

      9/11/09

      DailyBeerReview

      I get it, we don't have seasons here in Miami though, a key reason why I'd love to leave.
   3. 

      9/11/09

      cookingasshole

      ah! gotcha
   4. 

      9/12/09

      Vidafine

      ahaha well for us up here in canada, when winter rolls around, the thought of just having warm weather and lying on the beach sounds like heaven!
8. 

   9/13/09

   Vidafine

   anyone else with any recipes? i'm planning a pot luck next week and would like something fitting for the season.

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