We’ll be watching horror movies and hiding from trick or treaters on Halloween. We might also have to whip up one these, school nights be darned.
Corpse Reviver No. 2
That drink should tell campfire stories
Pumpkin Latte Cocktails
Crumbled cookies are an option
Hey, that doesn’t look scary
I was told this one tasted good
Pumpkin Pie Martinis
Rule of thirds don’t fail me now
This is a fantastic soup that is fairly quick to make. The secret is slow cooking the roux and then adding a lot of tasty cheese.
Any assortment of real cheese could be used here, as long as cheddar is the most dominate flavor.
Broccoli Cheese Soup
- 2-3 large broccoli heads chopped into small bits
- 1 1/2 cups onion finely diced
- 2 cayenne peppers diced fine
- 8 tbsp butter
- 1/3 cup flour
- 4 cups chicken stock
- 1 cup whole milk
- 1 cup heavy cream
- 3 cups shredded cheese 75% aged cheddar 25% smoked Gouda
In a large stock pot melt butter over medium low heat. Saute onion until golden, then add hot pepper and saute until soft. Add flour and beat into butter. Cook roux until dark golden brown over very low heat stirring constantly. Add stock and whisk. Add broccoli and bring to a boil. Turn heat down to a simmer and add milk. Season with salt and pepper and then cover. Cook on low heat until broccoli is soft, about 30 minutes, stirring every ten. Blend 1/3 of the soup to a fine puree and then add it back to the pot. Add cream and then cheese a handful at a time. Stir until cheese melts then add another handful. Remove from heat and let stand five minutes before serving.
Yes it is technically apple sauce
The sauce is just fantastic.
Really, really fantastic.
Pork Chops and Roasted Apple Sauce
- 4 1 1/2″ thick pork chops
- 1/2 cup finely diced onion
- 1 carrot finely diced
- 1 rib celery finely diced
- 3 honey crisp apples peeled, cored and sliced thin
- 1 cup fresh apple cider
- 2 tbsp butter
- 1 sprig rosemary
In a large oven proof saute pan melt butter over medium heat. Add chops, season with salt and pepper and brown on both sides then remove meat to a plate. Add onion, carrot and celery and saute on medium low until vegetables begin to brown. Add apple and saute until it begins to brown, then clear a space in the pan and return meat and any juice plus rosemary sprig to it. Place pan in an oven at 365 degrees and roast until meat is done, about 20 minutes. Remove form oven and place meat on a plate tented with foil. Bring pan back to medium heat on stove top and add apple cider. Bring to a boil and then cook down until apple can easily be mashed. Mash apples into a smooth sauce adding more cider if necessary. Cook until thick and serve with pork.
I know mid November, crazy talk
This weekend I pulled the last of the jalapenos, green peppers, basil and gasp … green tomatoes. Yes, we had tomatoes grow all the way through the end of October. It has been a weird year.
The turnips are doing great, and next year I intend to plant two batches instead of one. The greens are producing more than enough to eat as I thin the plants for the roots to take hold over winter. All things look towards a heavy turnip harvest in the spring.
I prepped the soil and pruned the garlic, carrots and in another week will cut back all the spices for the winter. I also hacked back the last of the mint for the season and made another batch of creme de menthe. I am planning for a rough winter to follow this very wet and mild summer and will be mulching the winter plants with a mix of ground leaves and compost. I may have to also cover the ground with plastic, only time will tell.
We know a lot of you
waste spend time watching football on Sundays. This is an excuse to buy extra beer and make some extra nuts for snacking while you’re at it.
Drunken Whole Chicken
The reduced sauce is heaven
Kale and Pear Salad with Candied Pecans
That is presentation
Applesauce with Brown Sugar and Cinnamon
So much better than store bought
Posted in Chicken, Dinner, Food
Tagged apples, autumn, fall, fruit, greens, nuts, poultry, seasonal, vegetables
This is a great recipe for when a quick side is needed. Any number of spices and marinades can be used.
- 2 large zucchini cut into spears
- 2 tbsp oregano
- 2 dashes hot sauce
- 2 tbsp lemon juice
- olive oil
Sprinkle zucchini with salt and let stand 30 minutes. Mix everything else together and toss with zucchini. Place on a baking sheet and roast at 425 degrees until browned, about 15 minutes, flipping once. Serve hot.
Light and tasty
This is a light simple soup that has a ton of flavor thanks to the kale and breakfast sausage. I used a mild turkey sausage to make it healthier, but pork would work so well. Do not use a spicy sausage.
Breakfast Sausage, Kale and Red Potato Soup
- 3 lbs red potatoes washed and cut into large bites
- 8 links cooked breakfast sausage cut into rounds
- 2 cups finely chopped red onion
- 6 cups kale leaves torn into small pieces by hand
- 8 leaves basil roughly chopped
- 6 cups vegetable broth
- 2 cups dry white wine
In a large stock pot heat 2 tbsp butter and saute onion until golden brown. Add potatoes and sweat vegetables covered over low heat for 10 minutes. Add wine and deglaze pan. Bring to a boil and reduce by half. Add sausage and broth and bring to a boil. Simmer soup for 15 minutes then add kale and basil. Continue to cook soup until potatoes break easily with a spoon. Season with salt and pepper and serve with toast.