By this time of the year in certain places in the world there is a change of seasons from summer to fall , the leaves on trees change color and prepare them selfs for winter ! So do we humans by adjusting our diet or daily menus from the summer hot barbecues to more hearty filling dishes ... Here is one of my favorite that is cooked for you today with some homemade bread to eat it with ..
Mid October "Stew"
Pork neck marinated in dark beer onions over night
Butter ,salt , black peppercorn
Smoked coarse sausage
Bolet mushrooms ( fresh or soaked )
For bread ;
All purpose flour ,salt , yeast,sugar , water
This dish will take you a little time for cooking , 2 hours at low heat for stew and same time for bread as you will enjoy seeing it rise and come alive !
But this is trully worth it as you will enjoy taking your time to savor the flavors of it ... You can match this with a oaky Chardonnay white wine ! Or as of good October traditions and good quality beer ..
By:Chef Nicholas Anderson for www.culinaryglobetrotter.com
A signature dish of any good chef holds the potential to captivate the palate and fascinate the imagination. From the selected ingredients to the chef’s culinary zeal, it’s the inspiration that truly makes a signature dish unique and be well-loved by the most discerning guests.Every chef and cook has his or her signature dish. This is the dish, whether sweet or savory, that best represents the person who prepared it.