A bit of an intro, then on to the meat and potatoes.
My name is Chef Joe Mayhew and I am a Corporate Chef for Landry’s, Inc.
I began cooking professionally at the age of 14 and have been an Executive Chef for over 20 years. At the beginning of my career, my mantra was, learn at least one new thing about food every single day. That being said, I have a pretty substantial repertoire of recipes, knowledge and culinary trivia.
Here’s how it works. I am going to post a blog concerning broad topics. I will define the topic with specific and historical relevance. Then, I will follow up with several blogs highlighting dishes that pertain to the topic. Your comments and questions are welcome at any time. The Hospitality Industry and the Culinary Arts have been very gracious to me. In turn, I want to give something back. Now, on to the meat and potatoes
Flavors of Fall
The Flavors of Fall were
inherently dictated by two main influences. Those influences were 1) the cooking method and 2) the available resources.
Certain cooking methods are associated with certain times of the year.
In the olden days, the kitchen was the focal point of the home and in colder weather, the stone hearth fireplace or cast iron stove acted as the furnace or heater for the home. Long cooking dishes in the fall and winter months were common and comfortable. Fall cooking screams stewed or braised foods as well as long slow roasting. Dare we say, “Comfort Food”?
Additionally, the on set of a long cold winter also meant it was time to put on a little bodily insulation in an effort to keep warm. Fall foods are often very rich and hearty.
During this period of cold weather, fresh fruits and vegetables were a challenge. Pickled, preserved and dried foods were common and also associated with this season.
When I think of fall, I conjure visions of Braised Veal Shank, Oxtail Stew, Boeuf Bourguignon and Stewed Capon. Side dishes or accompaniments include stewed legumes (lentils and dried beans), root vegetables such as rutabaga, turnips and parsnips along with homemade canned goods such as pickled vegetables, stewed tomatoes and preserved fruits. Keeping these elements of preparation and ingredients in mind will make your fall menu planning a success.
All this talk is really making me hungry. I’m off to the kitchen now. Check back shortly for some really great fall creations.