Cooler weather

[brewmonkey]

Well the summer is drawing to an end and the cooler weather is around the corner it is time for soups, stews and pies to be made. So does anyone have some recipes they would like to share with the masses?

I know that I will be making Rice pudding and Lentil soup at least weekly. I will also dig out a list of beers that we would call winter warmers for those interested in a little higher octane offerings. I will try to pair them with something tasty that we would all have access to as well.

[lrd]

Originally Posted by brewmonkey

I will also dig out a list of beers that we would call winter warmers for those interested in a little higher octane offerings. I will try to pair them with something tasty that we would all have access to as well.

Beer recommendations are always welcome in this house...especially something to go with my chili.

[Polar Bear]

Chili and bean soup...I will dig out the recipes tonight

[skibum]

Elk stew...
16-24 oz elk diced about 1/2" - 1" cubes, 2 fist-sized russet potatos diced same, 2 tomatos (yep, you guessed it, diced) 3-4 chopped carrots, chopped celery, corn (opitonal), 1 pint of your favorite dark or stout beer, combine in a large crock pot, season to taste, top off with water, cook on low for 18 hours. Monitor fluid levels, adding water as necessary. Enjoy with thick-crusted bread, and finish your meal with a yummy 18 year-old single malt highland whiskey in front of your fire.
Yumm

You can substitute beef or venison if your or your buddies' hunt has been unproductive.

[Gypsy]

This isn't very fancy, but it is quite tasty and easy to prepare. No idea what the "name" is...it's more about throwing whatever you have around into the pot!



Chop: carrots, celery, onion, zucchini, green beans (prefer fresh if possible, otherwise frozen and I just snap in half) garlic, parsley, salt and pepper to taste

1 can plum tomatoes and juice (or fresh cut up into chunks...if so you'll need to add a bit of water)
1 lb ground beef
2 tbsps olive oil
1 cup beef bullion if you don't have beef stock

Brown beef in oil, remove meat and add all veggies and garlic until tender, add beef, tomatoes, liquid bullion/broth, salt and pepper to taste. Bring to a boil then simmer covered for about 1 1/4 - 1 1/2 hours.

It's hearty and cheap. Goes well with a thick crusted bread. Brew...you can recommend the beer

[Kyobanim]

Does anyone have a recipie for bean soup with ham hocks and dumplins? I'm really jonesin for some of that.

[Polar Bear]

Bean Soup

Soak marrow or great northern beans overnight
Pour off water next day

Add 8 cups of water cook
Add 1.5 to 2 lbs cottage ham
2 pieces celery cut up
1 large onion cut up
1 can tomato soup
Cook this for 3 hours
In the last hour add
2 medium potatoes cut up
1 large carrot cut up

It is always best if you let it sit in the fridge for a day

[szechuan]

This is traditional Finnish wintertime home cooking. The taste might be a little bland for the contemporary American palate, the Turks have a similar dish made with lamb meat and a little more punch ( garlic & green pepper ). Used to be one of my favorite lunches as a kid, nothing better on a cold winter's day.

Cabbage Rolls
Kaalikääryleet
(for four - five persons)

- 1 large white cabbage
- water, salt 1 tsp/1 l


Filling:
- 400 g of lean minced pork or beef
- 1 onion
- 1 dl cabbage cooking liquid
- 2 dl chopped cabbage
- 2 dl boiled rice
- 1 tsp salt
- 1/4 tsp white pepper
- 1 tsp marjoram

Topping:
- 1-2 tblsp syrup
- butter or margarine
- Cabbage cooking water for basting

Gravy:
- 3 dl pan juice
- 2 tblsp flour
- a little cream

Cut the stalk off the cabbage and cook the cabbage in salted water until the leaves are soft. You can carefully loosen the outer leaves as they soften. Lift the cooked cabbage onto a large plate to drain. Loosen the leaves one by one and chop the small inner leaves for the filling.

Finely chop the onion and fry in small amount of oil until translucent but not brown. Combine the meat, rice, chopped cabbage and seasonings into a smooth mixture. If the mixture is too thick, add some more of the cabbage cooking water.

Flatten the cabbage leaves. Lift a good tablespoonful of filling onto the leaf and roll it up tucking the edges round the mixture.

Place the rolls side by side in a baking dish, pour syrup and a little fat over them.

Bake the rolls for 1 hour at 200 °C. Half way turn the rolls over and baste them every now and then with the cabbage water.

Strain the pan juices and thicken with flour mixed with water. Add a little cream.

Serve the cabbage rolls with boiled potatoes and lingonberry purée.