Beef and Pumpkin Daube

[rainbow]

Preheat oven to 300F.

This works for a lb of meat up to as large of a tightly sealed baking dish you have, just adjust quantities. I don't measure anything and just eyeball quantities depending on what I have and what I want.

Beef chuck or any tough cut, cut in 1-2" cubes
1-2" chunks of raw pumpkin
slices or chunks of raw onion
1" pieces of celery
any other hearty veg you like that sounds good -- sweet potatoes, yam, celeriac, etc, are all lovely -- in 1-2" chunks
garlic (anywhere from a whiff to many cloves depending on what you like)
some red wine/raw acv/kombucha or other acidy type liquid
any herbs you like that sound good
salt and pepper
If you want to add a tart note and some antioxidents, add some blueberries, as many as you like. You can stir in some sweetened cranberry or cranberry-orange sauce if you like (I like fresh cranberries mixed in, but they're too tart for everyone else so far *g*)

Mix everything well and put it in a heavy cast iron baking dish with a tightly fitted lid. Put in oven. After 30 minutes turn the oven down to 200-250F and bake until tender, 4-8 hours (depends on how much; smaller amounts and meat in smaller pieces takes less time; larger chunks and larger quantities take significantly longer).

Excellent on day one, even better reheated (in a very low oven) the next day.

Sweet Potato Souffle (Or maybe pudding)

[titaniumjunky]

For kat!

I make this every year, it’s based on a Bobby Flay recipe (hate him :) ) it’s called a soufflé though I think it’s more like a pudding. Either way its sweet potato crack.

 

 

( Tally-ho )

Spicy Peanut Soup

[em_brett]

I am more than a little obsessed with soup, and I love it when fall rolls around because it's cool enough to eat tons and tons of warm soup. This is one of my favorites -- I'm not sure exactly where it originally came (possibly the Washington Post?) from but my mom makes it all the time and it's awesome.

( Recipe after the cut... )

For Kat

[caity]

My favorite autumn recipe is an almost-traditional roast.

( The recipe... )

You can use pretty much any meat in this dish, if you're not a fan of pork. I like the sweetness of the carrots and potatoes with the salty meat and tangy onions.

After 30 minutes, take off the lid (or foil) and spoon some of the liquid over the meat. Stir the potatoes and carrots a bit and put in for another 30 minutes. Enjoy this with a big glass of wine and a simple tossed salad.

Biryani Chicken Recipe - Fall Recipe for Kat

[aquinasprime]

I traded a recipe for chocolate cake for this really yummy recipe for an Indian dish called Biryani Chicken during my third year of medical school. There is a large population of Indian residents and knowing my husband's (then fiance's) love of Indian food I asked one of the residents for some of her recipies. All she wanted were some recipes for American desserts. This recipe makes a ton (we have served 4 adults for dinner and then ate the leftovers for lunch for days). Because this is a recipe passed on orally there aren't really precise amounts or instructions. The last instruction was originally "cook until the smell fills your apartment". This recipe reminds me of fall because of that instruction. In fall, I start to close the windows and the smell of what we're cooking really fills the house.

( Biryani Chicken )