An Autumn Feast

[turnonmyheels]

All the rain made me want to cook. Of course, by the time I served the meal, the rain was gone and it was no longer 60 degrees but 80.

From brynwulf


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1 lb. roasted beets, peeled and cut into 1/2" cubes (or so)
zest of 1 orange
juice from 3 oranges or 1/2 cup orange juice
4 Tbl. butter
salt and pepper to taste
Almond slivers

Cook the beets by scrubbing and trimming, leaving about 1" of stems on the end. Leave whole and roast in 300 degree oven for about an hour. Take out and let cool. Peel and trim ends, then chop into cubes.

In large saucepan, combine and heat zest, juice, butter and some salt. Add beets and stir coating beets with orange sauce. Turn fire up a bit and let liquid cook down. Add some pepper! Serve with slivered almonds sprinkled on top (I toasted mine first). The almonds really make the dish!!

I added some blue cheese crumbles to the toasted almonds and COMPLETELY forgot to top the dish with them.

Doh!



From petzipellepingo



Recipe adapted from Gourmet magazine.

2 cups reduced-sodium chicken broth
2 cups water
2 whole star anise
6 black peppercorns
1 teaspoon salt, divided
2 pounds red onions, cut into 1/2 -inch-thick wedges
3 tablespoons olive oil
1/2 cup dry red wine [I used Malbec, and served it with the soup. AWESOME]

Bring broth, water, spices and 1/2 teaspoon salt to a boil. Remove from heat and let steep 15 minutes. Meanwhile, cook onions in oil with 1/4 teaspoon salt in a heavy, medium-size pot over medium heat, covered. Stir occasionally until deep golden brown, about 15 minutes. [there is no way to cook onions that deeply in fifteen minutes. Whoever thinks that either has some sort of magic stove or has no concept of time or possibly color. Expect at least an hour to do it slowly and without scorching the onions. Two hours is not a stretch] Add wine and boil, uncovered, until reduced to 2 tablespoons.

Strain broth through a sieve into onion mixture and briskly simmer, uncovered, 10 minutes. Season with salt.

If so inclined top as you do with French Onion Soup,

1 small baguette, sliced
2 cups coarsely grated Manchego or Gruyere cheese

I skipped that part to save calories. A truly unique flavor, VERY good



And Tom just picked greens from the garden -- curly mustard, kale, and turnip greens. The beets I bought still had their greens so I trimmed off the end and threw them in the pot too.



2 large bunches fresh leafy collard greens (and/or other greens as well -- mustard, turnip, beet)
2 Tbsp bacon fat (from a flavorful, smoky applewood or fruitwood bacon)
1/4 cup chopped green or young garlic, if available -- if not, stored garlic will do [I used 6 mature garlic cloves]
1/4 - 1/2 cup minced fresh spring onions or other onions [I used two giant shallots]
1 tsp. crushed red Aleppo pepper (or other red pepper flakes)
freshly ground black pepper and coarse salt
crisp crumbled bacon for garnish (optional)

Bring a large pot of water to the boil while you trim, clean and chop the greens. If you're using collards, cut out the tough center rib before chopping them into coarse ribbons. Plunge the greens into the boiling water. For collards, let the water return to the boil before draining them. For more tender greens, just blanch them for 30 seconds or so. If you're mixing them, put the collards in first, and then just before the water returns to the boil, add the other greens, wait a half minute, and drain it all, very very well.

I didn't drain the greens well, just let it drain out on its own in the colander. This worked well for me because there was a lot of yummy goodness caramelized on the bottom of the pan. The extra water from the greens de-glazed that and boiled off very quickly.

Heat the bacon fat in a large skillet (or you can even use the greens pot if you want to do fewer dishes later). Sauté the onion and garlic until tender. Add red and black pepper and salt. Toss in the greens just as the aromatics start to turn golden (let them color a bit -- it gives them a richer flavor). Toss everything together, and cook at a low heat for about five minutes, or until your greens are just tender. Adjust seasoning, sprinkle with crisp bacon and devour

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Spencer made a cake of cornbread and some tuna salad [I have no idea why he made tuna salad, but he did. I didn't eat any because I don't like tuna or the concept of "salad"]. It was a very lovey meal, even if it was 20 degrees too hot for it by the time it was ready.

I made the soup on Saturday when it was still rainy and wet, it was very satisfying. I stashed some away in the freezer for the next cold snap.

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I just took a good look at my Y October schedule. In addition to 4 step classes and 2 Pilates classes I'm teaching *9* spin classes. One of which is a 90 minute challenge ride.

Dude. I need to get working on some new playlists.

Comments

[moosesal.livejournal.com]

I stand proudly by fried okra, but that's pretty much it for battered and fried veggies. I think it's TGIFriday's that has fried green beans for an appetizer? People expected me to be so excited for them because I love green beans. I've never even tried them because I'm disgusted by the concept. Don't defile my beloved vegetable, people.

[turnonmyheels.livejournal.com]

Fried is the only way I can stomach okra, it is true. I always enjoy the occasional fried squash, though I prefer it grilled, stewed, raw, or roasted.

It is Fridays and the idea of it repulses me too.