Autumn Bouquet
Autumn Bouquet
Art Print

Kruse-Kolk, Alie
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La Belle Cuisine - More Favorite Recipes

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Autumn Heartwarmers 



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"Youth is like spring, an over praised season more remarkable for biting
winds than genial breezes.  Autumn is the mellower season, and what
we lose in flowers we more than gain in fruits."

~ Samuel Butler

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Autumn Vase
Autumn Vase
Suzanne Etienne
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White Wooden Fence Along Farm
White Wooden Fence Along Farm
Bob Krist
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Poire I
Poire I
Giclee Print

Gillette, Susan
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Nature Morte Poire
Nature Morte Poire
Art Print

, Clauva
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Villeroy & Boch Tableware
Villeroy & Boch

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White Birch and Maple Trees in October
White Birch and Maple Trees in October

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La Belle Cuisine


Pork and Red Cabbage Ragout
Gourmet Archives

3 tablespoons butter
1 large onion, finely chopped
2 1/2 pounds lean pork shoulder,
roughly cubed
2 cups beef stock or broth
[we use 1 1/2 cups stock and
1/2 cup dry red wine]
1 1/2 cups shredded red cabbage
1 apple, diced
3/4 cup heavy cream
Salt and freshly ground black pepper

Melt the butter in a heavy Dutch oven. Add the chopped onion, and the
pork and brown the meat on all sides over low heat.  Add the beef stock
[or beef stock and wine], the cabbage and the apple. Bring the liquid to a
boil and simmer, covered, for about 2 hours.
Remove the lid, raise the heat, and reduce the liquid by half, stirring occasionally to prevent the meat from sticking to the pan. Add the cream
and season to taste with salt and pepper. Reheat without boiling and serve
at once with fluffy mashed potatoes. Serves 6 – 8.

Or, you might want to serve the ragout with:

Mama Mizzi’s Potato Pancakes

This is as close as I have been able to come to duplicating my German
ex-mother-in-law’s scrumptious potato pancakes. Of course, it will not
be the same unless you are in Germany, using German potatoes, cooked
in German water. But please do not let that stop you…

2 pounds (about 6 medium) potatoes
1 onion, minced
2 eggs, beaten
1 1/2 teaspoons salt
White pepper to taste
Approximately 1/2 cup quick-cooking
(not instant!) oats, (Mizzi’s “trick 17”), or
enough to absorb any excess liquid
Shortening for frying

Wash and peel the potatoes. Cover them with cold water, and drain them well. Grate the potatoes and place them into a cheesecloth-lined sieve and press out the liquid.  Turn the grated potatoes out into a dry bowl.
To the potatoes add the minced onion, beaten eggs, salt, pepper, and oats. Mix well.
Heat enough shortening in a heavy skillet to cover the bottom well. Spoon
in the potato mixture - about 2 generous tablespoons per pancake. Pat lightly
to spread to desired thickness.  Sauté slowly until the pancakes are crisp and golden on both sides. Drain the pancakes well and keep them warm in a low oven while continuing to sauté the rest.
Serves 1 hungry teenager, or 6 adults as a side dish


Sausage and Wild Mushroom Lasagne
with Red Pepper Tomato Sauce
Gourmet February 1994

For red pepper tomato sauce:
1 pound hot and/or sweet Italian sausage,
removed from casings
2 tablespoons olive oil
1 pound white mushrooms, sliced
2 cups finely chopped onion
3 large garlic cloves, minced
3/4 teaspoon dried rosemary, crumbled
a pinch dried hot pepper flakes
4 red bell peppers, sliced thin
2 pounds plum tomatoes, chopped
2 tablespoons balsamic vinegar, or to taste

For wild mushroom mixture:
1 1/2 ounce dried porcini mushrooms*
1 1/2 cups hot water
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
2 1/2 cups milk
freshly grated nutmeg to taste

six 7-inch squares instant (no-boil) lasagne*
2 cups coarsely grated mozzarella cheese (about 8 ounces)
2 cups freshly grated Parmesan cheese (about 6 ounces)

*available at specialty foods shops and many supermarkets

Make red pepper tomato sauce:  In a heavy skillet measuring at least
12 inches across the top cook sausage over moderate heat, stirring and
breaking it up, until cooked through and transfer with a slotted spoon to
a bowl. Pour off all but 1 tablespoon fat from skillet and add 1 table-
spoon oil, the white mushrooms, and salt and pepper to taste. Cook the
white mushrooms over moderate heat, stirring, until all liquid given off
is evaporated and add to sausage. Add remaining tablespoon oil to skillet
and cook the onion with garlic, rosemary, red pepper flakes, and salt and pepper to taste until softened. Stir in bell peppers and tomatoes and cook, covered, over moderately low heat, stirring occasionally, until peppers are very soft, about 20 minutes. In a blender or food processor purée tomato pepper mixture in batches, transferring to a large saucepan as puréed, and
stir in the vinegar. Add the sausage mixture to the sauce and simmer, uncovered, 5 minutes.
Preheat oven to 375 degrees F. and oil a 13- by 9-inch baking dish.

Make wild mushroom mixture
: In a small bowl soak porcini in the hot
water 30 minutes and drain liquid through a sieve lined with a rinsed and
squeezed paper towel into a measuring cup. reserve 1/2 cup soaking liquid
and chop porcini fine. In a heavy saucepan melt butter over moderately
low heat. Add flour and cook roux, whisking, 3 minutes. Add milk and
reserved soaking liquid in a stream,
whisking, and bring to a boil, whisking.
Stir in porcini, nutmeg, and salt and pepper to taste and simmer over low
heat, whisking occasionally, until thickened, about 5 minutes.

In a large bowl of cold water soak lasagne squares until softened, about 15 minutes. Drain squares and pat dry between paper towels. In a small bowl toss together mozzarella and Parmesan. Spread enough red pepper tomato sauce in prepared dish to coat bottom. Over sauce in dish layer in this order:
 2 lasagne sheets (cut to fit in one layer), a third wild mushroom mixture, a third cheese, and a third remaining red pepper tomato sauce. Repeat twice, reversing order of red pepper tomato sauce and cheese at end of last round
of layering so that cheese is on top.

Bake lasagne in middle of oven 35 to 40 minutes, or until golden, and let stand 10 minutes before serving. Serves 6 to 8 as an entrée.


Polenta Pound Cake and
Ginger-Scented Pear Pound-Pudding
Chef Katy Keck

Great Women Chefs: Marvelous Meals and
Innovative Recipes from the Stars of American Cuisine
Julie Stillman, 1996, Turner Publishing, Inc.


Polenta Pound Cake:
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground star anise (optional)
1/4 cup (1/2 stick) unsalted butter,
room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
5 large eggs
3/4 cup sour cream
3/4 teaspoon almond extract
1/2 teaspoon pure vanilla extract
1 cup cornmeal

Preheat oven to 350 degrees F.
Grease two 1 1/2-quart, 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
In a small mixing bowl, sift together flour, baking powder, salt and star
anise. Set aside.
In a large mixing bowl, cream butter and both sugars until creamy. Add
eggs one at a time, beating after each addition. Beat in sour cream,
almond extract, and vanilla extract. Stir in the reserved flour mixture
and cornmeal.
Pour into the prepared pans and bake about 45 minutes, until a tooth-
pick comes out clean. Cool on a wire rack for 5 minutes; remove from
pans. Cool thoroughly before slicing. Makes 2 loaves.

 Ginger-Scented Pear-Pound Pudding

Serves 12

“I thought this dessert would be great in the fall and winter as a warm
comfort food, but when I took it off the menu ( New World Grill, mid-
town Manhattan) during a hot summer month, everyone complained…”

2 cups heavy cream
3 cups milk
5 large eggs
5 egg yolks
1 cup sugar
1/2 teaspoon salt
1 tablespoons pure vanilla extract
1/4 cup finely julienned
crystallized ginger
2 loaves Polenta Pound Cake
(see recipe above)
3 ripe pears (about 1 1/2 pounds),
peeled, cored, and sliced
Freshly grated nutmeg
1/2 cup sliced almonds, lightly toasted

Preheat oven to 325 degrees F. Grease an 8 1/2 x 12 1/2 x 2-inch
nonreactive baking pan.
In a medium-sized saucepan over high heat, combine cream and milk
and heat to scalding. Remove from heat and set aside.
In a large mixing bowl, whisk together eggs, egg yolks, sugar, salt, and
vanilla extract. Temper the eggs by slowly adding 1 cup of the warm milk
and cream. Stir in the remaining milk and cream and strain. Add ginger
and let infuse for 10 minutes.
Trim the ends from the loaves of pound cake and slice into 1/4-inch-thick slices. Place the slices side by side lengthwise in the prepared pan. Tuck
pears between the cake slices. Strain the ginger from the custard, and tuck
the ginger between the cake slices with the pears. The cake and pears
should be layered vertically. Pour the custard over the pound cake and
pears to cover. Sprinkle nutmeg and almonds on top.
Place pan in a larger roasting pan and fill the roasting pan with water
two-thirds of the way up the pound cake pan. Bake for 1 hour and 45
minutes to  2 hours, until set. Serve warm.

More great heartwarmers:
Baeckoffe of Pork
Boeuf à la Bourguignonne, Gigi's
Cassoulet, Gigi's
Choucroute, Gigi's
Coq au Vin (Nigella Lawson)
Harvest Pork Loin with Roasted
Autumn Vegetables

Italian Meatballs and Sausages
with Rigatoni

Jaeger Eintopf (Hunter Stew)
Kartoffel Kloesse (Potato Dumplings)
Leek, Bacon, and Goat Cheese
Polenta Torte

Schlachttopf mit Sauerkraut

* * * * * * * * * * * *
Caramelized Pears and Fresh Ginger Cake
Rich Gingerbread with Candied
Ginger and Lemon Glaze

Rocky Mountain High Apple Crisp
Spiced-Pear and Rum Risotto
Walnut and Ginger Cake (Craig Claiborne)

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