Boys of Cooking

Category: Fall

  • Not Really Cassoulet

    Not Really Cassoulet

    Genuine cassoulet involves using a lot of pork, especially fat-laden cuts of meat. Half of our household doesn’t eat mammals and the other half is avoiding saturated fats. Enter this recipe… We hope you’ll enjoy it as much as we do. While it’s easy to prepare, it takes 2 hours to cook. It’s worth the…

  • Crisp-Braised Duck Legs with Aromatic Vegetables

    Crisp-Braised Duck Legs with Aromatic Vegetables

    This is a sure-fire way to make duck with lean, crisp skin.

  • Farm Wife’s Fresh Pear Tart

    Rustic and simple to make, this cake is an incredibly delicious treat in fall and winter. it has become one of our seasonal favorites.

  • Curried Cauliflower & Potato Soup

    Roasting the cauliflower first adds depth. The tomato and coconut milk give the broth a rich, silky texture.

  • Autumn Soup

    Saute 4 cups (12 ounces) chopped leeks (white part), cleaned of any sand in a glug of olive oil When tender, add 4 cups (18 ounces) peeled pumpkin (or butternut squash), cut into ½-inch dice 1½ cups (8 ounces) turnip, peeled and cut into dize 1 cup (8 ounces) potato, peeled and cut into dice…

  • Chicken Pot Pie with Cornmeal Crust

    Chicken Pot Pie with Cornmeal Crust

    So much better than those frozen pot pies from childhood. This also works well with leftover turkey, so keep it in mind after Thanksgiving!

  • Maafe

    Maafe

    Maafe (mah-fay) is an African stew, typically made with peanuts, tomatoes and various vegetables. I can’t claim that this recipe is authentic, but it has become a regular winter dish for us.

  • Italian Clam Soup

    Scrub 3 dozen littleneck clams At some point, make the croutons, at bottom of this recipe. Heat in 2-3 quart soup pot ¼ cup olive oil Add, keeping heat low enough it does not brown: 2 TBL finely minced garlic Cook briefly and add 6 anchovy fillets Cook until the anchovies break down into a…

  • Eggplant Soup

    Prick holes in 2 medium eggplants Roast on grill very dark. If using an oven, blacken under broiler (4 minutes per side), turning as needed. When the eggplants are cool, remove flesh and discard skins. Chop flesh a bit and reserve. In large saucepan, saute 3 TBL olive oil 2 cups sliced onions salt and…

  • Gedempte Chicken with Preserved Lemons

    In a 2-quart stew pot, heat on a medium heat 2 tablespoons oil When the oil is warmed up, add 3 cloves garlic, finely minced 1 large or 2 medium onions, chopped Stir occasionally. After 5 minutes add 1 teaspoon paprika 1 teaspoon ground cumin ½ teaspoon salt ¼ teaspoon pepper Several shakes cayenne pepper…

  • Pasta with Squid Ink Sauce

    Pasta with Squid Ink Sauce

    We love the fishy taste of squid ink and the black color makes this dish even more exotic. You won’t be disappointed with this one.

  • Seppie In Zimino

    Seppie In Zimino

    Clean and cut into bite-size pieces or strips (not rings) 1½ to 2 pounds fresh or thawed cuttlefish Even if you have purchased cleaned cuttlefish, check that it is completely cleaned. In a pot (large enough to hold all the ingredients) on medium heat, place ¼ cup olive oil 1 small onion, minced Cook until…

  • Dried Apple Cake

    Makes one 9- by 5-inch loaf 3 eggs ½ cup unsalted butter 3 cups dried apples 2½ cups sugar 1 cup raisins 1 cup currants 3 cups flour 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon allspice 1 teaspoon cloves Allow 3 eggs ½ cup unsalted butter to come to room temperature. Meanwhile soak…

  • Cabbage and Ginger Slaw

    Makes 8 to 12 servings, depending on your guests Adapted from Sunset Recipe Annual, 1996 Edition

  • Pasta with Caramelized Onions and Cabbage

    Heat in a large heavy skillet ¼ cup olive oil over medium-low heat. Add 2 large onions, cut into ¼-inch slices, broken into rings Salt and pepper Saute until soft and caramelized, about 30 minutes. Do not try to rush this step. Add 4 large cloves garlic, minced 6 cups thinly sliced cabbage 2 tablespoons…

  • Apple-Ginger Mini-Cakes

    This started off from a recipe in the King Arthur cookbook, but I don’t like cooked raisins and it collapsed at the center even though it was definitely done cooking at the edge. I did some thinking and adjusted it a bit. Preheat oven to 325 F. In the bowl of an electric mixer combine…

  • Turkey Soup

    I love gathering up turkey carcasses that family and friends want to throw out at Thanksgiving dinner. Sometimes they are loaded with meat, but even if well trimmed, they yield a delicious soup. Soak overnight in separate bowls 1 cup barley and 2 cups dried lima beans. I soak them separately. Preheat the oven to…

  • Multi-Grain Stuffing

    My mother would often make this, not fully cooking the grain, and use it to stuff the Thanksgiving turkey. The excess would sit around the turkey in the roasting pan. At other times, she’d cook it as I do, in a skillet cooking to completion, and serve it as a side dish. The day before…

  • Delhi ‘dempte

    Saute a diced medium onion and 2 2½ cloves garlic, minced, in oil in a stew pot. When soft, add ¾ tsp garam masal 1 tsp ground ginger 1 tsp turmeric ½ tsp ground coriander ¼ tsp ground cardamom 2 tsp ground chili 1 tsp cumin ½ tsp kosher salt 1 cup dried red lentils…

  • Mexi-Dempte

    Mexi-Dempte

    The improbable combination of Tex-Mex enchilada flavors and hominy are a big hit in our home. It’s delicious over rice or with some tortillas on the side!

  • Apple Maple Cobbler

    This cake-y cobbler, is on the sweet side from all the delicious maple syrup. We prefer the darkest syrup we can get our hands on, and it shines in this dessert.

  • Gedempte Chicken

    Dice one large onion and mince 2 cloves garlic. Heat oil in stew pot, saute garlic and onions. It’s okay if they brown a little. Season with salt, pepper and paprika (or cayenne, my personal preference). Push vegetables to one side of pan and chicken pieces (one whole chicken cut in pieces or use your…

  • Winter Squash Soup

    Chop, clean and saute 1 large leek in some olive oil. While it softens, trim 4 cups of winter squash into 1- to 2-inch cubes. Add to pot and add a mixture of water and chicken stock to cover. Add 1 tsp salt, ¼ tsp cayenne and either ½ tsp cumin or ¼ tsp pimenton.…

  • Braised Chicken with Mushrooms

    Braised Chicken with Mushrooms

    This is a complete reworking of a recipe that started out with rabbit meat and cooked in the oven for hours. Years ago, I started cooking this recipe using chicken meat but only recently did I realize how perfect it is for the pressure cooker. It’s much faster, simpler and every bit as tasty. In…

  • Andouille Sausage with Black-Eyed Peas

    In a 6-quart (or larger) pressure cooker, heat 1+ TBL oil. (Don’t use less, as it keeps the beans from foaming and causing problems later on.) Saute 1 medium onion, diced, until soft. Add 1 cup dry, rinsed black-eyed peas, 1 minced stalk celery, 1 diced large red pepper, 1 minced jalapeno pepper, 1 minced…

  • Celery Root Saute

    Peel 2 celery roots, trimming as needed to clean. Slice thinly across the root to make even slices and then cut these cross-wise to make julienne. (The safe way to do this is to cut the root lengthwise and then work with each half to make the thin slices.) Set the julienne aside. Despite what…

  • Fennel-Mussel Soup

    Wash off and debeard 2 pounds of mussels, discarding any dead ones. While wet, put them in a covered pot and cook on medium-high heat until they have opened; discard any that remain closed. Remove meat from all but 12 of the mussels, reserving the meat and the 12 fully-intact mussels. Strain liquid through a…

  • Magret de Canard

    Magret de Canard

    Score the skin side in ½-inch diamonds, only cutting into the fat layer and not into the meat. Make a mixture of 1 tsp kosher salt and ½ tsp ground black or green pepper. Rub the generously all over the magret. Preheat the oven to 450ยบ F and as it nears the desired temperature heat…