One of the blessings of fall is that it's perfect weather for creating lavish dinners. It's time for
roasting and creating good old fashioned sides that are filling. It's the season for the kitchen to be filled with mouth watering aromas and tastes.
Roasts are always a great fall dish. Not only are they satisfying, but they also provide the family with leftovers. A Sunday favorite is London Broil, a top round steak that is usually marinated. It doesn't have to be
, it can just be liberally sprinkled with pepper and then put into an oven or broiler. A simple marinade is using olive oil, garlic and maybe a splash of lemon. Roast beef is another great fall main course. It can be made on its own or with gravy
.It's an easy cook, Just dust with salt and pepper. Remember cooking time is one pound times twenty minutes, so a six pound roast can take two hours. Cooler weather also means tasty pork dishes. A pork roast can be cooked in a broiler, oven or slow cooker, however if you want a nice crust go for the oven method of cooking
.It can be made Italian style with garlic cloves and rosemary or German with a side of cooked, spiced apples. Tired of the usual roasts? Then go for lamb. It can be with made exotic with the addition of tarragon, paprika and cumin or simple with only lemon
, garlic and rosemary.
Want lighter fare? Then go for chicken or Cornish hens. These are more delicate in flavor and calories, a different spin on the traditional roasts. Of
course there is
turkey which should not be reserved
for just the holidays. Roast a smaller one for a Sunday dinner.
Traditional roasts demand traditional sides. Mashed potatoes are always a crowd pleaser. Think of the age old recipe that's just a simple mix of Golden potatoes, butter and cream. You can sub in milk for the cream. Variations include
add garlic, chives and even the skins themselves. Scalloped potatoes are a nice alternative and easy to make. It's just potato slices layered with a kind of Bechamel sauce, dots of butter and then baking for an hour. Sweet potatoes are another great side that can compliment any roast. Nix the overly sweet casserole and go with baked kind. They can be roasted with your roast on a separate foil lined cookie sheet. Because of their intense flavor, just serve with butter and a sprinkling of flaky sea salt. Don't forget the greens. Steamed broccoli is the perfect palate cleanser for all the other sides. Add some lemon juice to bring out the fresh "
Spring-y" flavor. Another great green is Brussels sprouts.. It's just boiling them and then giving them a topping of butter knobs and grated Parmesan cheese. It's then broiled so the sprouts are covered in buttery and cheesy goodness. For color throw some corn into the mix. Use canned since the corn season is well past. Try fiesta corn
,a marriage of the
kernals cooked with chopped red and green peppers. Creamed corn is another nice alternative.
The temps are dropping That means it's the season for cooking hearty roasts and sides. It's a nice way to warm up against the nip in the air.
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