I'm hosting a dinner party this Saturday night and am working through the menu.
Right now, I'm thinking of serving the following:
Butternut Squash and Cider Cream Soup (as found on fall soup thread)
Veal Osso Buco with Toasted Pine Nut Gremolata from Babbo Cookbook.....
A few questions.
1. Do you think these go well enough together, or will they both be too rich, etc?
2. What else can I serve with the Osso Bucco? Prefer something green to balance the meal (the book recipe pictures Brocoli Rabe I believe)
3. Dessert....Any ideas for a nice, seasonal dessert?
Any other tips, comments are greatly appreciated. Thanks in advance...
If it were just me and a few people whose taste I'm sure of, I'd do braised Brussels sprouts, but lots of people hate them, or think they do. A good strong-but-not-bitter member of the cabbage family would be perfect here, though, like collard greens. That broccoli rabe would do very well - if I couldn't get that, I'd get some Chinese broccoli, just because it's easy to come by here. Plain brox would be too flabby.
Plain green beans cooked in the French manner (see Julia Child) would be okay; I wouldn't drop them under the table for the dog...
Soup and stew seems too much of an overlap. I'd go with a semi-simple salad, the greener and crunchier the better.
I think if you serve the soup first and a small amount almost as an amuse it is fine & sounds great.
As far as a side for the Osso Bucco, it's traditionally served with risotto alla milanese or buttered egg noodles with parmesan cheese so that may be an option. But I love Broccoli Rabe and would make that as well, lots of garlic and salt, hm hm hm.
i, too, was thinking brussel sprouts. i saw plenty of them at the farmer's market over the weekend and i, myself, have been craving them ever since.
for desert, i would think something small and simple, since the soup and osso are preceeding it. maybe baked apples? i know that sounds (almost too) simple, but i think they would compliment the meal.