Wednesday, September 19, 2012

Early fall cooking

Anybody have some favorite foods to make? I love fall food. These are a few - not all especially autumnal.

One thing I've been cooking a lot more with is fennel. We had a bunch for this first recipe, which called for it, and I've basically been substituting it in where I'd normally use onions.

Mussels with steamed with garlic, fennel, triple sec, orange rind, and white wine. Garlic herb bread on the side. We are drinking a La Grange winery Chardonnay.

Pork is grilling on cherry plank slathered with apple butter. Apples on the top rack will be brushed with BBQ sauce later. Fennel and carrots are grilling, and corn on top.

The above grilled food - corn chopped off and mixed in with grilled fennel and carrots. Sweet potato fries and salad on the side, grilled apple on the pork. Sam Adams Hazel Brown in the glasses (Kate liked it too much... I had to share).

Julia Child's boeuf bourguinon, with green beans and a biscuit. Had this with Beaujolais, which the beef was also cooked in.


  1. I like okroshka soup. You take a bunch of vegetables (cucumbers, scallions, boiled potatoes, dill), boiled eggs, some kind of meat (I prefer sausages), chop them all up into small pieces and pour them with cold kvass or kefir. I prefer the one with kvass, which you could spice up with mustard.

    Since kvass and kefir are hard to find in the US supermarkets... Well, you can't make kefir (a kind of a sour milk) yourself, but making kvass is very easy actually. All you need is a rye bread, sugar, yeast and water. Take 800g of rye bread slices and fry them in the stove. Avoid charring them. Put them into the five-liter glass jar and pour in boiling-hot water. Wait 3-4 hours, the jar should be warm but not hot, separate the liquid and the bread, you'd need the liquid in the glass jar. Put in 25g of yeast, about three cups of sugar, raisins if you want and leave the jar in the warm place for a day. All done! There are thousands different recipes of kvass of course, but the basic idea should work with any sort of changes. Very weakly alcoholic.

    1. "Well, you can't make kefir..."

      It sounds like all you need are kefir grains and milk.

  2. Corn: try leaving it in the husk, then soaking the husk in water. Grills up very nicely that way.

  3. Daniel you are definitely a better cook than I am. I still think I'm a better economist.

    1. I think I smell a movie idea here:

      A young cook learns he is related to von Mises. As he explores more about the man, he sees how he can apply Austrian ideas to his cooking (say he realizes that he had been cooking under the fasle belief that people had cardinal preferences, and he stops allowing substitutions because ingredients are heterogeneous) and he spends much of the film deriving well-known recipes from the action axiom. His main rival only offers meals prix fixe (I don't know what the cooking analogue of central planning should be). He triumphs when his rival decides to double the size of his risotto without doubling the amount of saffron (or something; I'm not sure how to debase food (despite what my wife says)).


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