Autumn dishes

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Autumn dishes; What are you making?
Topic Started: Sep 19 2012, 07:06 AM (663 Views)
heatseeker	Sep 19 2012, 07:06 AM Post #1
Veteran Member Posts: 10,320 Group: Member Member #713 Joined: March 30, 2010	I'm making minestrone for the first time in months. Tons of great produce in the shops and the weather is right for it. You?

Replies:
Trotsky	Sep 21 2012, 01:12 AM Post #16
Big City Boy Posts: 38,319 Group: Member Member #79 Joined: September 8, 2005	SPROUTS: Tear off the loose or tough outer leaves...perhaps 2. Slice off the stem right at the sprout and make a 1/4 inch X in the stem. Steamed 20 minutes and butter generously. If they are BIG, you can slice them in half before steaming to get them evenly cooked. Don't fall for any of the "al dente" recipes. They are tasteless until they are cooked through...and then they release their aroma and taste. There is a perceptible color change when they are done...you'll know it when you see it.A good clue as to DONE is a kitchen filled with their delicate cabbagey aroma. Edited by Trotsky, Sep 21 2012, 01:15 AM.



haili	Sep 21 2012, 01:29 AM Post #17
Gold Star Member Posts: 7,082 Group: Member Member #387 Joined: September 15, 2006	To me, sprouts taste like cabbage cores. Why not just eat the fresh green cabbage? I'm surprised that sprouts are getting popular but people think cabbage is low brow.



FuzzyO	Sep 21 2012, 01:36 AM Post #18
Posts: 16,968 Group: Administration Member #710 Joined: March 30, 2010	Cabbage is OK, but sprouts are delicious. It's a similar flavour, but somehow better.



Darcie	Sep 21 2012, 01:40 AM Post #19
Skeptic Posts: 31,154 Group: Member Member #714 Joined: March 30, 2010	FuzzyO Sep 20 2012, 11:45 PM That looks like a good idea for people who don't like sprouts, but the real treat is simply to steam them or cook them in boiling water (cut a cross in the bottom, helps to cook faster because of course you don't want to overcook) and serve with butter and pepper. That's the way I make them.



haili	Sep 21 2012, 01:47 PM Post #20
Gold Star Member Posts: 7,082 Group: Member Member #387 Joined: September 15, 2006	I had ham, scolloped potatoes, squash and coleslaw tonight with apple crisp for dessert. It's great to have leftovers and I like them as well as the newly cooked stuff.



goldengal	Sep 21 2012, 11:48 PM Post #21
Mistress, House of Dogs Posts: 11,674 Group: Member Member #715 Joined: March 31, 2010	Yesterday I made beef stew which I won't eat until today as I like to let the flavours get comfy with one another. Being on my own, I usually freeze the remainder after having one serving, and I call them 'free' meals. Put pretty much everything but the kitchen sink in it - onion, garlic, celery, turnip, carrots, zucchini, red pepper, mushrooms, tomatoes, and while I seldom eat parsnips since I saw folks on here talking about them, I added them too. Take care, Pat Edited by goldengal, Sep 22 2012, 12:29 AM.



FuzzyO	Sep 21 2012, 11:55 PM Post #22
Posts: 16,968 Group: Administration Member #710 Joined: March 30, 2010	I don't know why, but when I make beef stew with parsnips I always use beer as the liquid.



heatseeker	Sep 22 2012, 12:11 AM Post #23
Veteran Member Posts: 10,320 Group: Member Member #713 Joined: March 30, 2010	Could it be that the beer offsets the sweetness of the parsnips?



FuzzyO	Sep 22 2012, 12:22 AM Post #24
Posts: 16,968 Group: Administration Member #710 Joined: March 30, 2010	Aha!



goldengal	Sep 22 2012, 11:29 AM Post #25
Mistress, House of Dogs Posts: 11,674 Group: Member Member #715 Joined: March 31, 2010	Had a bowl of the stew tonight, and it reinforced that I still do not like parsnips. Thank goodness I only added one. Take care, Pat



agate	Sep 24 2012, 03:36 AM Post #26
Posts: 21,864 Group: Administration Member #203 Joined: February 2, 2006	I made a pot of vegetable borscht this morning. Uses a small cabbage along with other good veggies biggrin 04 I am not overly fond of parsnips. Rarely use them.



lilal	Sep 24 2012, 04:39 AM Post #27
Blue Star Member Posts: 1,545 Group: Member Member #206 Joined: February 2, 2006	I've never bought a parsnip in my life - thank goodness my husband doesn't like them either. When younger and my mother made me eat some I thought they tasted like underarm body odor smells!!



Changi	Sep 25 2012, 07:39 AM Post #28
WWS UK Correspondent Posts: 1,755 Group: Member Member #703 Joined: November 19, 2009	heatseeker Sep 19 2012, 08:42 AM I have a weird autumnal compunction to add parsnips to something. Parsnips don't get near enough respect. Here in Britain and much of Northern Europe parsnips were used for centuries much as potatoes are now until the advent of said potatoes from the New World. Fuzzy - Beer is also great in batter. Edited by Changi, Sep 25 2012, 07:42 AM.



Darcie	Sep 25 2012, 07:46 AM Post #29
Skeptic Posts: 31,154 Group: Member Member #714 Joined: March 30, 2010	Here are some parsnip recipes I have tried. I liked them. 1/4 cupolive oil 1/2 poundlow-sodium bacon, chopped 1 poundparsnips, peeled and sliced 1 smallonion, chopped 1/2 cupchopped pecans 1 tablespoonraw sugar 2 tablespoonsdistilled white vinegar Directions 1.Heat the olive oil in a large skillet over medium heat. Cook and stir the bacon in the hot oil until almost crisp. Add the parsnips, onion, and chopped pecans. Cook and stir until the parsnips are almost tender, about 10 minutes. Stir in the sugar and vinegar; continue to cook until the parsnips are tender, 3 to 4 minutes more Here is another recipe, even my small great granddaughter liked it when I made these. Original recipe makes 4 servingsChange Servings 1 poundparsnips, peeled, cut in half crosswise, and cut into narrow strips lengthwise 1 tablespoonbutter 1 pinchsalt ground black pepper to taste Directions 1.Place the parsnips into a saucepan, and cover with water. Bring to a boil, turn down the heat, and simmer until parsnips are tender, 15 to 20 minutes. Drain well, pat the parsnip pieces dry with paper towels, and set aside. 2.Melt butter in a skillet over medium heat, and place the parsnips into the hot butter in an even layer. Sprinkle with salt and black pepper (I use quite a bit). Cook parsnips until lightly golden brown on both sides, 5 to 8 minutes per side



asthmaticus	Sep 25 2012, 12:10 PM Post #30
Red Star Member Posts: 2,113 Group: Member Member #421 Joined: September 26, 2006	I have to admit to not liking parsnips. As an adult, never buy them. I do like most every other vegitable. Hated turnip as a kid, love it now. Wonder if the place my Dad owned, if something in the earth made the turnips so bitter. What I crave every autumn is Apple Crisp. Bought a few Gala Apples, hope they are a good kind. Will make with brown sugar/splenda mix, to lower sugar, use less fat and flour. In other words a lighter topping. (as I need to lose weight). Must make it as healthy as I can, and then eat small portions. Keeping to small portions is tough, no ice cream or whipped cream toppings either. Am down a bit, lots more to go.



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