The “side dish”, what does that exactly mean? After laying out the main meal, then comes the sides, sort of like an after-thought. Sort of like, “Hey, we have all these extra cans of green beans about to expire, let’s gussy them up and serve them with dinner!”.
Merriam-Webster Dictionary defines the side dish as, “A food served separately along with the main course.”, and all I can think is, “Duh!” Not a very good definition to truly explain its inclusion to a meal. In Mexico, meals include beans and rice; in Japan, rice is served with every meal, including breakfast. These are traditional culinary staples of these cultures, and are meant to enhance the main item of the meal.
In America though, the side dish plays several roles, and the variety has infinite possibilities. The best way to explain this is by quoting Quora which is a question-answer site that offers up academic and professional information. However, online users are allowed to post their own comments and “knowledge”, and you have to take these responses with a grain, or huge shaker, of salt.
Anyway, Quote, “American food often includes side dishes for a few key reasons:
Variety and balance - Side dishes allow for more variety in a meal and help balance out the main dish. They provide complementary flavors, textures, and nutrients.
Portion control - Sides help control portion sizes of the main course. The side dishes can be smaller portions that supplement the larger main dish.
Cultural tradition - Serving multiple dishes together is a longstanding culinary tradition in American cuisine, influenced by the diverse cultural backgrounds of Americans. It allows for sampling of different flavors.
Accommodating preferences - Sides cater to individual preferences and dietary needs. Guests can customize their plate by choosing which sides to include.
Extending a meal - Additional side dishes help stretch a meal and make it more filling and satisfying, especially for larger gatherings or hearty appetites.
So, in summary, the side dish format in American meals provides flexibility, balance, and a more complete dining experience compared to a single main course alone.”
Here is a test for all those home cooks about to put dinner on the table, “What do you typically serve and why?”. Since the first settlers stepped foot upon Northern America, cooking and eating what they knew was what they strived for. First, a protein of some type: poultry, meat (beef or pork), seafood; while the British love their bit o’ beef, Italians and Germans like their pork, while Greeks and Spanish favor seafood. All depends mainly on the region of the country, what was bred, or what was more easily accessible. Bread is definitely a food item that could be found at every table, used to sop up any lasting gravy or sauce on the plate. Fresh garden grown vegetables were a treat, and if stored correctly, fed a family throughout the harsh and barren winter months.
One vegetable that is most versatile is the potato; it can be steamed, boiled, mashed, baked, fried, and roasted. When added to a casserole, or fancied up into a side dish, well, for a good many of us, we are tasting nirvana. By the way, sweet potatoes are not potatoes, and true yams are not sweet potatoes. All three are root vegetables, but have different genealogy. Potatoes come from the nightshade family, and toxic if eaten when they are green in color. The sweet potato comes from the morning glory family and can be eaten raw. True yams, while they look like sweet potatoes, are darker in color (dark red or brown), less sweet, starchier, drier, and poisonous if eaten raw.
Now that I have you thinking about side dishes, here is my chance to share a favorite potato recipe with you. For you, it could be same old-same old, or something completely new, but definitely a plus when added to a meal.
Scalloped vs. Au Gratin potatoes, what is the difference? They are both baked in casserole dishes, have a creamy sauce and use thinly sliced potatoes. The sauce for scalloped potatoes can be made with either heavy cream or broth, and there is no topping, on the potatoes, that will bake to a semi-crunchy texture. If anyone has a dairy issue, using broth to create the sauce means this potato side dish can be enjoyed.
Au gratin also has a cream sauce, but with shredded cheese in-between the potato layers. The topping is either more shredded cheese, or buttered bread crumbs. To balance the taste of the cream sauce with the cheese, use a sharp cheese like Cheddar, white Vermont Cheddar, aged Swiss, or aged goat cheese.
Russet potatoes are typically used for these side dishes, but if potatoes are not your vegetable of choice, try using sliced yellow squash. Leave the skin on the squash when slicing as it will soften up in the baking process. The thickness, for either vegetable, should be ¼-inch or thinner. Depending on your knife skills, you can also use a mandoline slicer, or the slicing side of a grater (the openings look like smiles).
Au Gratin Potatoes
Ingredients:
3 Tbsp. butter
3 Tbsp. all-purpose flour
1 tsp. salt
¼ tsp. ground black pepper
2 cups heavy cream
2 and ½ cups shredded sharp cheese, divide into 1 cup, 1 cup and ½ cup portions
6 medium potatoes, skinned removed and thinly sliced
1/2 cup diced onion
Optional: ¼ cup crushed, dried parsley – sprinkle over potatoes before adding cheese and topping with sauce.
Preparation:
Preheat oven to 350F, and butter the inside of a 2-quart baking dish.
In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Stir in cream, increase heat to medium and bring to a boil. Remove from heat; stir in one cup of cheese until melted.
In the buttered baking dish, begin layering 1/3 potatoes, 1/2 cup cheese, 1/3 potatoes, ½ cup cheese, ending with 1/3 potatoes. Pour the cheese sauce over top, and work it carefully down among the layers with a fork or spatula. Cover with aluminum foil and bake one hour. Uncover and sprinkle remaining ½ cup cheese over top. Bake 30 minutes, or until potatoes are tender, and sauce is bubbling and cheese slightly browned. Let rest about five minutes before serving.
Makes 8 servings.
Beef Wellington with a side of Potatoes Au Gratin.
Mary Cokenour
