Fall is one of my favorite times of year. Here’s to soups and stews and savory, soul-warming food.
Jalapeño Cheddar Soup
Nothing will warm your heart and soul more than this cheesy, spicy soup.
I learned this recipe from a couple of Cordon Bleu trained chefs who owned a French Restaurant up in the Big Bear Mountains of Southern California. They became friends of mine when I lived up there and shared this recipe with me. I pass it on to you with their permission. I’ve adapted it for home cooking since the original recipe is for restaurant and makes about 5 gallons. This is about as close as I’ve come; theirs is still better.
Boeuf Bourguignon
This half-day project is so worth it.
Besides, most of the time it takes is inactive while the beef slowly braises in the oven, filling your house with a tantalizing aroma. There’s a reason this was Julia Child’s first recipe on her hit TV show The French Chef. Seriously, make this sometime soon.
Maple Butter Roast Chicken with Rosemary and Thyme
This roast chicken is so good you’ll want it all year long.
The technique of spatchcocking (removing the backbone from the chicken so it cooks evenly makes a perfect roast chicken every time. Combined with the autumnal flavors of Maple, Rosemary and Thyme you’ll have yourself a roast chicken that will satisfy just about everybody – even people who aren’t big fans of roast chicken.
Classic Spaghetti with Meatballs
These meatballs are guaranteed to put you in a food coma.
Serve over spaghetti, or make yourself a meatball sub. If you go the sub route, be sure to sprinkle generously with lots of melty mozerella cheese and pop them under the broiler for a minute to maximize cheesy goodness.
Chunky Beef Chili
Football Games, Flannel Shirts – and of course, Beef Chili
This can be made stove-top, in the oven, or in a slow-cooker. I find the slow-cooker version particularly appealing because you can throw it together in the morning and forget about dinner until dinner time. Also, it makes your house smell awesome.
New Mexico Style Chicken Chili Verde
This is my most often requested dish on cool evenings or rainy days
This was the first thing I ever learned to cook and have been refining it for years and years. It’s still a family favorite. Use authentic Hatch Chiles from Hatch, NM for best results.
Traditional Coq Au Vin
Pressed for time?
This one is like Boeuf Bourguignon but only takes 90 minutes to braise instead of 4 hours. The results are almost as spectacular.
A lot of people serve this over egg noodles, but I actually have found that I prefer mashed potatoes.
Chowder
There are a lot of ways to make chowder
Some people like it thick (use a roux); other people like it a bit lighter. Some people add tomatoes making a red chowder (Manhattan); some people like a creamy chowder (Boston) or even a clear one (Rhode Island). You can make Clam Chowder, Fish Chowder, Salmon Chowder, Corn Chowder, Chicken Chowder… Whatever type you choose, use one of the recipes below or just follow this blueprint to exercise your creative culinary genius.
Chicken A La King
Forget what you think you know about this dish.
I know what you’re thinking: This dish comes from the worst of the worst 60s era “Everything is better in a can” type of recipes. It was a dark time for the culinary arts to be sure, but this recipe recovers the original and restores it to its former glory. Read on to find out more – or even better, make it for dinner.
Linguine with Clams
This will keep the vampires away for sure.
Also known as “Linguine con le Vongolé, this is one of those things that came from when people cooked with what was available to them. A tablespoon or two of butter at the very end elevates this dish from decadent to elegant.
The Intrepid Gourmet 