Author Topic: Autumnal foods  (Read 12971 times)

Berlynn

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Re: Autumnal foods
« Reply #105 on: October 26, 2008, 03:54:15 PM »
I have a 20 lb box of apples to turn into applesauce, but I always put it in jars and then process in a boiling water bath.  Were I to freeze it, what would I do?
Never retreat, never explain, never apologize--get the thing done and let them howl.  -- Nellie McClung

kuri

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Re: Autumnal foods
« Reply #106 on: October 26, 2008, 03:59:11 PM »
I just put it into those foil baking containers, covered with tin foil, then labelled and stuck in the freezer. Then it thaws out in the fridge and is fine. Canning it will certainly keep it good longer, I think. I just didn't have time for any canning this year because of my trip, so I froze whatever I could and pickled the veggies like carrots and beets (without sealing/processing - just sterilized the jars first and then kept them in the fridge).

Berlynn

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Re: Autumnal foods
« Reply #107 on: October 26, 2008, 05:07:22 PM »
That sounds so much easier than canning!  I'll have to see how my energy is this week.  And reassess my freezer space.  I froze a lot of fruit and veggies this summer and fall.  And, I just got some free range fowl.  The freezer's starting to fill.
Never retreat, never explain, never apologize--get the thing done and let them howl.  -- Nellie McClung

lagatta

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Re: Autumnal foods
« Reply #108 on: October 26, 2008, 06:56:44 PM »
Oh yumm, free-range fowl! We occasionally get some from a farm a friend used to get CSA organic veg baskets from (the baskets proved too daunting for one person). Hope we will again soon.

Can one do anything with pears? Seems to be hard to keep them.
" Eure \'Ordnung\' ist auf Sand gebaut. Die Revolution wird sich morgen schon \'rasselnd wieder in die Höhe richten\' und zu eurem Schrecken mit Posaunenklang verkünden: \'Ich war, ich bin, ich werde sein!\' "
Rosa Luxemburg

Berlynn

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Re: Autumnal foods
« Reply #109 on: October 26, 2008, 07:16:21 PM »
The chickens are totally yum!  My friend has extras this year so I'm very happy about that.  I don't have room for a bigger freezer!

Pears?  I washed, quartered, removed seeds and strings, popped in sterilized jars, covered with a boiling syrup (4 c water to 1 c pure apple juice), sealed, and processed in a boiling water bath.  

My friend's mom makes pear butter, which is rich and creamy and oh, so very decadent!
Never retreat, never explain, never apologize--get the thing done and let them howl.  -- Nellie McClung

skdadl

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Re: Autumnal foods
« Reply #110 on: October 30, 2008, 08:34:25 PM »
I gotta pumpkin!

I just knew that they would bring me a pumpkin. (This is part of the continuing saga of my veggie box, up with which I am not keeping all that well.)

So, ok, tell me: what do I do with an entire pumpkin? You know that I am not a Hallowe'en fan -- as in tomorrow night I play Scrooge and turn out all the lights and pretend not to be here. They don't want my homemade popcorn balls; skdadl will not buy any more of the overpackaged junk chockies. *sets foot down firmly*

It's not that big a pumpkin, but it is definitely a pumpkin. A cucurbit of the large orange persuasion. Soup, I guess. Stomach rebels a bit at thought of pie.

Nice beets, nice apples, nice green leafies, and always one exotic thing I wouldn't have predicted. Somebody in Ontario is growing lemons? Pomegranates?

k'in

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Re: Autumnal foods
« Reply #111 on: October 30, 2008, 09:39:26 PM »
I lurve pumpkin muffins...and they can be stored in the freezer...

Some interesting recipes here...the risotto looks good...

skdadl

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Re: Autumnal foods
« Reply #112 on: October 31, 2008, 07:47:36 AM »
I've never made risotto that way before, but that looks tasty, and it will be an interesting experiment.

lagatta

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Re: Autumnal foods
« Reply #113 on: October 31, 2008, 07:56:43 AM »
I make squash gnocchi (from the Vegetarian Epicure, but it is an old Tuscan recipe); you could use pumpkin for that.

Like their risotto -skdadl, it isn't a true risotto, which has to be stirred (and alas usually involves far more fat), but it looks very good. But I'd have that as a main dish, with some kind of dark green vegetable - local salad if any remains, or greens that you steam or sauté in a wok. With the cheese and all, I'd find that heavy and redundant as a side for dead beast. I'd just bake squash - and smallish potatoes - with the chicken, but I think pumpkin is a bit stringy, no?

There are quite a few recipes that have been revised to cook or grill in the oven, making the lower-fat than the original while retaining intense flavour. Wonderful Mediterranean aubergine/eggplant recipes come to mind: brushing slices with oil and grilling them in the oven or on one of those indoor bbq grills to make moussaka or parmigiana, baking ratatouille in the oven with a small amount of good olive oil. In this case, it is also less work.

I'd think pumpkin or other winter squash would be very good in a cornbread - it would make it a bit sweet without having to add sugar. That is two of the Three Sisters. Just need some beans to go with it. (Take that, Margaret Wente).

Does she eat squash or pumpkin? Tomatoes? Peppers?
" Eure \'Ordnung\' ist auf Sand gebaut. Die Revolution wird sich morgen schon \'rasselnd wieder in die Höhe richten\' und zu eurem Schrecken mit Posaunenklang verkünden: \'Ich war, ich bin, ich werde sein!\' "
Rosa Luxemburg

skdadl

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Re: Autumnal foods
« Reply #114 on: October 31, 2008, 06:30:33 PM »
I have another punkin.  :annoyed:

I came home from the hunt to find it at the door. Tag on it says it is from local real estate person. Sigh.

Once I might have enjoyed having multiple punkins, but I guess I'm turning into a Hallowe'en version of Scrooge.

Alison

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Re: Autumnal foods
« Reply #115 on: October 31, 2008, 08:31:55 PM »
Well, Skdadl, at least you now have something healthy to give out to the first two waifs who venture up your darkened path.

Berlynn

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Re: Autumnal foods
« Reply #116 on: October 31, 2008, 08:59:18 PM »
Oh, skdadl!  That I had the problem you have!  It seems I can never get enough pumpkin processed and frozen to last for a full year, not unless it gets buried at the bottom of the freezer and then I find it in late spring.  Here's a great site about saving and preserving them along with a couple of recipes.  I haven't tried the pancakes, but may well do that on Sunday...
Never retreat, never explain, never apologize--get the thing done and let them howl.  -- Nellie McClung

lagatta

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Re: Autumnal foods
« Reply #117 on: October 16, 2009, 01:21:48 PM »
Some of you may know that Gourmet magazine is closing.  :(  But in their last issue, available online at epicurious and at gourmet.com, they have a great array of recipes for US Thanksgiving. What has been noteworthy over the past few years is that they have featured vegetarian Thanksgiving alternatives, which are great meatless autumnal foods for any supper:

http://www.gourmet.com/recipes/menus/20 ... ving-menus Three complete menus!

I'm definitely going to make the mushroom-farro pie. Yum. http://www.gourmet.com/recipes/2000s/20 ... -farro-pie  

I've never seen frozen flaky pastry here, but the Argentine butcher's round the corner has frozen Argentine empanada and pascualina tapas (dough rounds). Argentine empanadas are flaky pastry, unlike neighbouring Chilean empanadas. A pascualina (pasqualina in Italian) is a vegetarian Easter pie with spinach, other greens and eggs.
" Eure \'Ordnung\' ist auf Sand gebaut. Die Revolution wird sich morgen schon \'rasselnd wieder in die Höhe richten\' und zu eurem Schrecken mit Posaunenklang verkünden: \'Ich war, ich bin, ich werde sein!\' "
Rosa Luxemburg

Antonia

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Re: Autumnal foods
« Reply #118 on: October 16, 2009, 01:50:55 PM »
Couldn't you use phyllo?
Or something like frozen Pillsbury crescent rolls?
It is when we all play safe that we create a world of utmost insecurity. It is when we all play safe that fatality will lead us to our doom. It is in the "dark shade of courage" alone that the spell can be broken.
-- Dag Hammarskjöld

lagatta

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Re: Autumnal foods
« Reply #119 on: October 16, 2009, 02:01:00 PM »
You could most certainly use phyllo. I'd think the Pillsbury crescent roll dough might be too soft.

And I'm sure you can find "tapas de empanadas" and "tapas de pascualinas" in many Latin American grocery stores in Toronto.

Farro is a little harder to find, though the better Italian grocery stores should carry it. It is a form of spelt (épeautre) but it is softer than the usual kind of spelt berries found in natural foods shops, which take many hours to cook. You could use barley, but farro has a very distinct and distinctive flavour.

I might try making this instead of a vegetarian tourtière at les Fêtes. I put mushrooms in my veg tourtière anyway.
" Eure \'Ordnung\' ist auf Sand gebaut. Die Revolution wird sich morgen schon \'rasselnd wieder in die Höhe richten\' und zu eurem Schrecken mit Posaunenklang verkünden: \'Ich war, ich bin, ich werde sein!\' "
Rosa Luxemburg

 

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