Coq au Vin.

In Autumn, Stews or Casseroles are a go to in terms of comforting dishes. As the weather is gradually getting colder, as the night are getting longer, we do seek food which is not as light as the one of the Spring or Summer. Unlike most animals we don't grow an extra layer of fur before the Winter comes however we do turn to more consistant meals to build up naturally the layer of fat to keep us warm. It is just human instinct.

Building up the Oxtail Spanish style Stew.

The advantage we do have in Autumn is that as it is the time to harvest and bring Food indoors before the first frost (that is in a temperate and seasonal zone of the Earth), we face, if we are lucky, plenty to deal with mainly Veg wise. It is highly convenient. I have a small to medium size Garden but in October before the first frost I can gather a decent amount of Vegetables, the very last ones of the year to be dealt with: to be preserved or to go in the pot and by that I mean a Casserole or a Stew.

One of the last small bunch one October. 

A Stew, a Casserole, a Pot is a relatively slow cooking method. The slower it is, in my opinion, the better. It allows the Ingredients to distill their flavours and mix together. There is also one thing which I learnt along the way: it is what we call to re-launch. Basically it does consist of putting the flame under your pot for another three to four hours. I t doesn't have to be aggressive cooking with a Casserole. It is gentle simmering which is the key to unleash that comforting taste. 

 Oxtail Stew. The slow build up with the return of the braised Oxtail into the Stew.

To speak of Stews, Casseroles, and Pots, they are as much about warming the belly, feeding it but also sharing. If it is mainly said to be humble Food, nonetheless it is somehow a type of food we do cherish and love. The presentation of it may not be the most pretentious one or the most glorious looking like one however the importance there is about the maximum taste. What does matter is the substance over the look and appearance.

 Home Made Beef and Cauliflower Stew. Simple yet hearty.

However we must remember that those Casseroles, Pots and Stews did make their names in our culinary history: the Coq au Vin, the Chilli Con Carne, the Cassoulet, Lamb Primavera, La Poule au Pot, le Lapin Chasseur, Lamb Hot Pot... There is one reason for it: They are fulfilling.

Home Made Chilli Con Carne using my Tomatoes, Sweet Peppers, Chilli and Coriander from the Garden.