Fall Sides

 It's officially autumn now. It's time to forgo those salads and slaws and think heavier sides to go with those roasts and stews. Luckily there's a whole array of  side dishes you can make. They can be simple or complex but all will have great flavor.

One of the best fall and winter sides is stuffing. It goes not only well with turkey but also chicken and pork. Use Stovetop Stuffing if you want to go the easy route. This is super simple to make and lets you concentrate more on the main dish. You can try a classic stuffing made with stale French bread ,sage, chopped celery and chicken broth. You can add eggs if you want for a more custardy mouth feel,You can also change up the bread and sub in challah or sourdough. If you're serving a pork roast, think about adding chopped Granny Smith apples to it to compliment the meat. A novel way of serving it is bake the stuffing in a muffin tin so you can have cups to fill with meat and gravy. Another fall side is squash. Any meat benefits from its' mild flavor so it doesn't steal the spotlight. Butternut, a rich orange squash is the best to serve right now. You can bake or even microwave it. Fill the hollowed out section with butter or cinnamon. Brown sugar also works, You can also go savory by adding garlic to the butter.

Fall is when many cruciferous veggies come into harvest.Cabbage  was a staple in the summer as many turned it into slaw to accompany hoi dogs and hamburgers. You can try frying it in butter and add some minced garlic for a truly flavorful side. Cabbage leaves can also be sauteed in oil. You can add bacon and onions for more flavor along with a scant cup of vegetable broth. Kale is also popular right now. Think about sauteing it in olive oil with lemon and garlic for a nutritious side with chicken or steak. Remember to not dry the leaves after initially washing it. This makes them less chewy and more tender.Brussels sprout are the perennial autumn favorite. You see them everywhere now., from groceries to farmer's markets. One delicious way to make them is steam  either on the stovetop or microwave, then dress them with melted butter and a generous sprinkling of Parmesan cheese.They and kale can be turned into crispy chips  after a few minutes in an air fryer.These would be a great side for burgers or chicken nuggets.

Fall is here and with a wide variety of different side dish. You can go the traditional route with stuffing, squash or cabbage or try something new like kale or Brussels sprouts chips.  No matter which way you'll go you have a perfect complement to your main course. 

A Family Classic Updated

It's almost fall and that means zuppa di zucca, Piedmontese pumpkin soup. Nothing beats the mild sweet flavor married to cream, veggie broth and sauteed onions.Unfortunately there was one problem with finding the ingredients - no pumpkin. Luckily there were cubed butternut squash to sub in instead.

I used two packages of Stop & Shop's Nature's Promise butternut squash cubes and half a yellow onion. The last is crucial in forming the flavor . Chop it up and saute it in a mix of butter and olive oil. I used Country Crock's plant based butter with avocado oil. It does the trick in subbing in for butter when cooking.

Let the onion pieces sweat on a low flame while you make the broth. (if you're smart you'll buy the already made veggie broth. One less step to worry about.)

I used two cubes for two cups of water.

This is a quick boil and it will turn a golden brown color.

Add this and the two cartons of squash to the onions.

Squash takes about ten minutes to cook over a high heat. I steamed it , by putting the lid on top.The cubes cooked up pretty quick.

Then it's the time to use the immersion blender.

Except there was another problem to face. It didn't work  - possibly because I gave it a forbidden thorough washing when I was using it to make gazpacho almost on a weekly basis.. Sooooooo_

To give it that satiny, creamy texture I had to call in an old fashioned potato masher . This is what my Mom, Nonna and great-aunt,  used for decades when cooking their versions. I imagine my bisnonna - my great- grandmother -used something  similar too. ( immersion blender update - I ordered one right away from Target)

Then it was adding the milk, in this case almond milk.

Use a cup and a half of it to create the traditional creamy texture.

Was it as good ? I would have liked a creamier more satiny texture but the taste was exactly like my Mom's Nonna's and Great Aunt's. It was a vegan version but it tasted like the original recipe, traditionally made with chicken broth, cream or milk and real butter. I loved it and plan to make it again with my new (!) immersion blender. I may add rice which was another delicious variation of my great aunt's.

This is the perfect fall soup.Try it with either butternut squash or pumpkin puree for a rich flavorful bowl. It's a lovely way to celebrate the new season!

A True Zuppa DI Montagna

One of the best dishes to come out of my great-grandmother's region of Piemonte is zuppa di montagne or soupe de la montagne. This savory bread pudding is a snap to make and a good way to get rid of stale Italian or French bread.

The first step is to make a broth. It can be any broth but my family has always used chicken and then vegetable. broth. Make about four cups of broth.At this time preheat the oven to 325 degrees F.

It's then slicing the leftover bread into one inch thick rounds and placing them in an UNGREASED glass casserole dish. The pieces can be split to fit the dish.For more color and texture you can also put parboiled Savoy cabbage leaves on the bottom. Swiss cheese is the final layer

It should look like this, with every inch covered with the slices.

Now about that broth. Cook it and then ladle it into the dish, about half the depth of the dish

Bake for only fifteen minutes in a 325 degree F oven or until cheese is melted and browned .

This is the finished product. (disregard the Altoids over in the corner)It is so tasty , with its chewy texture and blend of cheese and bread . I suggested the sacrilege of adding ham but that was met with raised eyebrows and "Noes!!!" The only acceptable variation are Stella Doro breadsticks.,

This is so super easy to make and super delicious -perfect for a chilly late March night!

Pre-Party Ready

Now that the holiday party season has officially kicked off , party goers need to know one thing.Don;t go to any soiree or tree trimming party hungry. It pays to have a mini meal before hand. You'll feel better along with not getting drunk so quickly on an empty stomach.

One of my pre party rituals is always having a cup of simple vegetable broth and a few crackers before hand. This satisfies me until I actually eat again which is usually late .A cup of hot , steamy broth is also fortifying.I'm satisfied along with knowing I won;t wolf down all sorts of rich party foods later on . Nothing is more uncomfortable than the after effects of gorging on an empty stomach . Most nutritionists also recommend eating other low calories snacks such as raw carrots and celery sticks, Having a snack of these three or four hours before the actual feast will help you keep sated.If you want more protein spread a dab of peanut butter on the celery . It can also go on crackers too. Cheese and crackers are another good go to pre festivity snack as are grapes.If you know you;re eating very late - anywhere from nine PM to midnight, then think about heating up a light soup for yourself. Any vegetable soup is good or even a ramen noodle soup. They;'re light  and filling, able to stave your appetite until the later hours.

Another plus about eating early is that it helps with not getting drunk. If you have a boozy night ahead then plan on carbo loading before hand. Again , a cup of Ramen noodles is probably your best bet. It's mild but filling. You can even add a beaten egg to it for more protein.Pizza surprisingly is a pre partier's best friend, but this may be too much before a big do. Try a simple grilled cheese or better yet a sandwich filled with one or two slices of any kind of cold cut. instead Also just a toasted muffin, bagel or English muffin will  help in you absorbing that run punch or champagne cocktail. Surprisingly a baked potato is another good mini meal before all that holiday punch.Potatoes are pure starch which can easily absorb the alcohol.Just make a simple one, butter on top with salt and pepper, Leave the cheese and chili for another day. Ddespite what the old wives tales say, drinking milk before boozing is not a good idea. The alcohol will curdle it on your stomach leaving you nauseous and ready to hurl. Keep away from it and ice cream.

Eating before a big holiday party is a must.  Have a small sandwich or a cup of broth You'll feel better and won't arrive hungry, ready to gobble down anything.