Learning about Side Dishes

A side order is the understudy to the entree, which is the star of the meal. It is “a dish served as supplemental to the main one,” as specified by the Oxford English Dictionary. Even if it’s a secondary dish, an auxiliary, a side kick, side dishes fulfill a substantial role on the dining table. Think meat and potatoes—the meat is consumed with a side of mashed potatoes, to supplement the heartiness of the meat. Without something for the meat to partner with, it grows quite dull.

A side order is usually to be consumed as a partner of the main course, always by its side, so to speak. So that means the side order must go rather well with the main course either as a corresponding meal or a contrasting character. Take vegetables, for example. Since main courses are usually meat, poultry and seafood, vegetables are a ideal match in so many means. First Of All, it cuts the fullness that these meats usually give. It also adds the crunch of carrots and the wither of leaves. Finally, vegetable side orders lend something nutritious aside from the protein of the meat.

In one dish repasts, a side dish helps break from the monotony. Imagine taking southern fried chicken without a side of biscuits or mashed potatoes and gravy.  To counter too much spice, for example, a side order can help refresh the palate. Having side orders somewhat finishes the whole eating feel.

Further, if the main course is a bit meager, the side dish can help extend the meal. After all, most side orders take as very few elements as it can. Its preparation should also not be too refined and instead be as casual as blanching an asparagus and dousing it with a truffle puree. (The more fanciful preparations and ingredients are normally held for the main course). Or it can be gentler, like a bowl of Indian aloo matar or a plate of cooked tomatoes. You can learn a lot of side dishes from recipe videos online.

Perhaps the most noticeable entremets come out during Thanksgiving holidays. For it is the time for roast turkey, it needs traditional complements by its side. A flurry of fixed stuffings, corn and carrots, mashed potato, candied yams, sweet corn on the cob, sautéed button mushrooms with garlic butter—all these make your roast turkey even more special during your Thanksgiving meal.

There are times though when the entremets can become the main course. This is normally done when there are several small plates of side orders eaten together. And in concert indeed, these side dishes shine.