Favorite Fall/Winter Dishes
Nov 7, 2007 | 9:06 am
#16
Join Date: May 2005
Posts: 483
Grrrrr.... It is 40 here right now... And a great weather for hot pot - a simmering pot of soup stock at the center of the dining table, and plenty of food ready to be thrown into the simmering pot...
Gather a few friends... Sit around the table... Cook, eat and yak and yak and yak...
Gather a few friends... Sit around the table... Cook, eat and yak and yak and yak...
Nov 7, 2007 | 11:35 am
#17
Join Date: Jul 2007
Location: LAS
Programs: UA 1MM, Marriott Lifetime Plat, Southwest A-List Preferred
Posts: 2,846
Couple things are staples of fall/winter food for me:
Matzah Ball Soup
Sam Adams Winter Lager
Homemade Hard Cider
Elk Steaks
Venison Stew
wow, this is making me hungry....too bad the food options at TRI don't offer any of that!!!
Matzah Ball Soup
Sam Adams Winter Lager
Homemade Hard Cider
Elk Steaks
Venison Stew
wow, this is making me hungry....too bad the food options at TRI don't offer any of that!!!
Nov 7, 2007 | 4:27 pm
#18
Join Date: Jan 2005
Location: BOS
Programs: DL PM, Hilton Plat, Amtrak Select
Posts: 321
Soups - salmon soup with black bread and salted butter, mushy pea/lentil soup with cooked sausage, Hungarian Goulash on ski trips, Borsh with smetana...
Also have a weakness for Russian fatty blinnis with various fillings, my favourites are vendace roe and mushroom salad.
And too many Asian winter dishes to start counting...
Also have a weakness for Russian fatty blinnis with various fillings, my favourites are vendace roe and mushroom salad.
And too many Asian winter dishes to start counting...
Speaking of Asian, when the weather gets colder I absolutely love Hakka style hot pots...I'm not skilled enough to prepare them (see my earlier post on crockpots for the cooking-challenged), and Hakka style can hardly be found in BOS, but winter trips to NYC or SFO give me the opportunity.
Nov 9, 2007 | 4:38 am
#20
Join Date: Jun 2006
Location: Glasgow Scotland
Programs: Mucci Diamond Hairbrush.
Posts: 893
Nov 9, 2007 | 5:49 am
#21
Join Date: Feb 2007
Posts: 1,047
#1 fav is Braised Oxtail with garlic mashed potatoes and roasted carrots. It takes hours but so worth it; a lot of fat skimming involved and is probably one of the most grease-free dishes I do.
I've never understood the crock-pot thing; it sounds totally convenient and it does smell good in people's houses but what about all the fat?
I've never understood the crock-pot thing; it sounds totally convenient and it does smell good in people's houses but what about all the fat?
Nov 9, 2007 | 8:38 am
#22
In memoriam
Join Date: Mar 2000
Location: IAD, BOS, PVD
Programs: UA, US, AS, Marriott, Radisson, Hilton
Posts: 7,203
Originally Posted by Soames
#1 fav is Braised Oxtail with garlic mashed potatoes and roasted carrots. It takes hours but so worth it; a lot of fat skimming involved and is probably one of the most grease-free dishes I do.
fridge overnight, and lift the fat off when it congeals.
Originally Posted by Soames
I've never understood the crock-pot thing; it sounds totally convenient and it does smell good in people's houses but what about all the fat?
Nov 9, 2007 | 12:11 pm
#24
Join Date: Oct 1999
Location: Denver, Colorado/Port St. Lucie, Florida, USA
Programs: AS Titanium, UA PremEx-MM
Posts: 3,348
Chili
I made some chili the other night with Carrol Shelby's Chili Kit - it was very delicious. They sell it at Safeway and other stores, too, I'm sure. I used some Jennie-O ground turkey, chopped onions, a can of tomato sauce, a can of Del Monte chopped tomatoes with onion/garlic, a can of organic kidney beans, and the mix. Very easy and in less than 15 minutes it was ready. So good with some fresh sourdough bread (or cornbread if you're more ambitious).
The kit comes with four packets: the "main" seasoning packet, a cayenne pepper packet, a salt packet, and a masa flour packet. I only used the first two (about half the cayenne pepper). It made a big batch and it tasted even better reheated for lunch the next day.
The kit comes with four packets: the "main" seasoning packet, a cayenne pepper packet, a salt packet, and a masa flour packet. I only used the first two (about half the cayenne pepper). It made a big batch and it tasted even better reheated for lunch the next day.
Nov 9, 2007 | 4:53 pm
#25
Join Date: Jan 2005
Location: BOS
Programs: DL PM, Hilton Plat, Amtrak Select
Posts: 321
So when you get home, skim the fat off the top and enjoy
Nov 12, 2007 | 1:57 pm
#28
FlyerTalk Evangelist
Join Date: Oct 2005
Location: Somewhere between here and there...
Programs: WWF, Appalachian Mountain Club
Posts: 11,595
All year I look forward to autumn and locally grown squashes. I love to dice an acorn and a butternut - roast them with lots of butter, honey and brown sugar.
