Signs of fall are already here and that is also telling us that winter is right behind it. The weather has been perfect, reminding me why September has always been my favourite month. It also brings back memories that this was the time when the kids were back at school, and my husband and I would escape and drive off to where ever we could go for seven to 10 days.
Last week I met Rob Staffen in a parking lot and I was admiring his red Porsche and he said he held fond memories of the 1957 silver Porsche my husband owned, the first one of three. The first year we had it we travelled to New Orleans as my husband was also a Jazz buff. No one knew what it was and they referred to it as “that cute little car.” He had picked silver as it was the Porsche racing color.
With all the warm weather I’ve been concerned about the Humming bird twosome that were coming to the two feeders on the balcony. They have been a great source of amusement all summer and I’m afraid they’ll forget to go south. They would shoot through the morning glory vine like mini helicopters and buzz loudly at any wasp that gets in their way. Actually, the ruby-throated male has finally left but his tiny power-house of a mate is still here. My birding friends tell me the male leaves first and the female follows shortly after, and I should soon take down the feeders to shoo her on the way. First thing in the morning I look out the window and on most days the female is sitting on a geranium stem, preening her feathers. I stand in awe watching her and will miss this little view into her private life once she leaves.
Maybe this is not as exciting as the visitors to my brother’s backyard in West Vancouver. It goes right up to the next street directly above him and is in a thick forest. They are entertaining his wife’s Aunt Mary from Wales and her one request was to see a bear. Her wish was granted when a mother bear and her two cubs appeared one day. The last e-mail from the west was that the count of bears now numbered five so Aunt Mary should feel rewarded.
My brother often hikes alone in Cyprus Bowl above him and when I asked him if he takes a bear spray along with him. His answer was no; if he sees a bear he barks like a dog. I’m sure this would work as if the bear saw this weirdo hiking along the path barking like a dog he would quickly run in the opposite direction — wouldn’t you?
Back to the Thanksgiving dinner menu; this week I’m adding some delicious side orders to liven up your meal.
Squash Gratin
2 medium yellow onions, chopped (3 cups)
2 tbsp. olive oil
6 cups peeled and shredded butternut squash
2 tbsp. all-purpose flour
2 tbsp. butter, chopped
2 tsp. salt
1/2 tsp. ground pepper
2 cups shredded Swiss cheese
1 cup whole milk or half and half
Topping
3/4 cup dried bread crumbs
1/2 cup Parmesan cheese
3 tbsp. butter, melted
Preheat oven to 350 degrees. In large skillet cook onions in oil over medium heat for 20 to 25 minutes or until onions are deep golden color (caramelized). While onions are cooking butter /grease a three-quart casserole dish.
Spread two cups of the squash in casserole dish. Top with half cooked onions. Mix in 1 tbsp. flour, 1 tbsp. butter, salt and pepper. Sprinkle one cup  of cheese on top and repeat.
Pour milk over top evenly. Combine rest of topping ingredients and sprinkle over evenly. Cover loosely with foil (make a tent) and bake 50 to 60 minutes. remove foil after 30 minutes and continue baking. Gratin can be assembled the day ahead and refrigerated until baking time; just cool onions before assembling. Make eight servings.
The following recipe came from the Royal York Hotel in Toronto many years ago.
Mushrooms in Sour Cream
1/4 cup sour cream
8 ounces mushrooms
4 ounces grated cheese
1 ounce butter
1 tsp. flour
salt and pepper to taste
Slice mushrooms, then cook them in the butter, add flour and cook three more minutes. Gradually add cream. Add seasoning. Arrange on fire proof dish and cover with cheese. Place under broiler for 10 minutes or until cheese melts.
Corn Custard
This is another old keeper — you can tell it is old because at the bottom it says “cost 45 cents.”
1 19-ounce can cream-style corn, or 2 10-ounce cans (I’ve made this for years and always added 1 cup thawed corn niblets)
1/2 tsp. salt
dash of nutmeg or a little scraped onion (I like freshly grated nutmeg)
3 large eggs
1 cup whole or half-and-half
2 tbsp. butter
1 or 2 tbsp. sugar
pinch of freshly ground pepper
This is a flexible recipe allowing leeway in amount of corn sugar or seasonings.
Preheat over to 350 degrees. Combine corn, salt, pepper, and nutmeg, slightly beat the eggs. Heat milk with butter to scalding point and slowly add to eggs, stirring all the time. Add corn mixture and mix well. Turn into a greased casserole, place in a pan of hot water. Bake at 350 degrees for 50 minutes or until set so a inserted knife comes out clean. It is best served immediately. Makes five servings. Can be doubled.
Leeks A La Cream
People (myself included) don’t give leeks a fair trail. Try this recipe and you might find that you like them as much as frozen peas.
2 large or 4 small leeks
3 tbsp. butter
2 tbsp. flour
1 cup light cream (half and half)
1/4 tsp. grated fresh nutmeg
grated cheese
Discard the leeks heavy green ends, cut in half lengthwise and clean under running water to remove sand and dirt. Chop. Melt 2 tbsp. butter in heavy skillet, add leeks, and salt and pepper to taste. Cover and steam over medium heat until tender, 10 minutes. Transfer drained leeks (save liquid) to serving dish (keep warm) and make sauce in the same skillet. Add remaining butter to leek liquid, stir in flour with whisk, then add cream and nutmeg, pour mixture over leeks and sprinkle with cheese. Place under broiler until cheese slightly brown and bubbly.
If you wish larger servings, double amount of leeks but leave the sauce as is. Serves four.