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Menu Ideas -- Unnaturally Hot October Dinner

skigirl Oct 4, 2007 11:29 AM

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!!

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  1. w
    weezycom RE: skigirl Oct 4, 2007 11:34 AM

    Are you still wanting to do Jewish comfort food?

    If not, I'm thinking a chilled veggie & pasta dish with a caesar-type dressing and some cold poached whitefish or salmon, a crusty loaf, and steamed asparagus that's been chilled.

    1 Reply
    1. re: weezycom
      skigirl RE: weezycom Oct 4, 2007 11:38 AM

      Sorry, I wasn't clear. I won't do the jewish comfort food theme with this weather. Too heavy. I'd like to do something a little less heavy.
      Thanks.

    2. l
      laurendlewis RE: skigirl Oct 4, 2007 12:01 PM

      You could do a simple zucchini dish or even use raw zucchini/squash - seasonal, not heavy.

      For dessert you can do apples but maybe a little lighter by doing apple turnovers in phyllo dough, or an apple compote over ice cream or something like that.

      1. d
        Diane in Bexley RE: skigirl Oct 4, 2007 12:21 PM

        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

        1. k
          katecm RE: skigirl Oct 4, 2007 12:56 PM

          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!

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