Menu Ideas -- Unnaturally Hot October Dinner
I was planning on making jewish comfort food (brisket, matzoh ball soup, kugel, etc.) to bring to a friend's house this weekend, but it is HOT here in NYC. I'm in desperate need of menu inspiration that's more suitable for the weather but using in-season ingredients (and that can travel and keep for a half hour or so). Thanks!!
Last night, I made the sweet potato/sausage soup from this month's Gourmet. It's available at epicurious. I followed recommendations to use all sweet potatoes, and added paprika. It was lovely. Paired with a salad, it doesn't kill you on a warm night, but it is seasonal.
I understand your predicament. I'm ready for fall and want to braise, braise, braise, but I just don't want to turn my oven on yet!
Made this acorn squash casserole over the weekend. It travels well if you put it in a carrier and could be eaten room temperature. Leftovers freeze well:
Bake 2 acorn squash (or nuke in microwave) till soft.
Scoop flesh into large bowl, mash with 1/2 stick (4T) of butter, touch of nutmeg, allspice, cinnamon
Grease large 9X9 pan really well, add squash mixture.
Peel and slice 6-8 tart apples (I like Granny Smith, Cortland, Jonathan), in saucepan toss with 2 T melted butter, 1/3 cup granulated sugar, cook for 10 minutes
Arrange apples over squash puree.
Top casserole with 3 cups crushed cornflakes, 1/2 cup finely chopped pecans (optional) , cinnamon, brown sugar and 3 T melted butter. Bake until crumbs are golden, about 30 min @ 375