Can you guys help me round out this menu, please. I've been trying to

C

cynupstateny

Well-known member
finish the plan for 3 days and, don't know why, but nothing is coming to me. Having several friends over on Sunday. Have the drinks and appys figured out.

Doing a light chicken broth with garlic, diced tomatoes and escarole.

City chicken (cubed pork and veal, seasoned, on a kind of a dowel so it looks like a fancy drum stick)

The roasted smashed red potatoes from Fine Cooking.

Dessert is Giada's Pannetone Trifle.

I need some sides, please. And I really don't want to do a green salad. Also the meat is kind of brown, the red potatoes do add some color but something like cauliflower is out.

 
OK let's roll up our sleeves---how about baked acorn squash rings

or Moyn's Killer tomatoes(in T&T) or Green Bean Bundles?

 
How about assorted roasted vegetables, such as carrots, red and yellow peppers, red onion, fennel...

 
Some other ideas, all T&T: Citrus Green Bean Salad, Roasted Asparagus With Crisp Shallots,

and Blue Cheese Broiled Tomatoes. Let me know if you want me to post any of them.

 
This is outstanding but may be not quite rustic enough for your meal. Give it a thought. It sure

would be the colours you might need. I do it with only red beets and the colours are just fine, the red contrasting with the white of the cheese and the greens.

You could do this as a separate course before the potatoes and meat.

REC: Layered Goat Cheese Salad with Pistachios

On one occasion, I did not have pistachio oil so used the pistachios anyway but with hazelnut oil. I actually prefer the hazelnut oil. I find it quite delicious with beets.

If you look at the photo, it looks all beets. I layer mine so that the white of the cheese stands out as well.

And I don't like mache so I use arugula.

http://www.epicurious.com/recipes/recipe_views/views/107426?saved_to_box=y

 
Much too long! About 30-35 minutes. Cut everything into strips and the red onion into small wedges.

If you use fennel, slice extra thinly, so it's ready at the same time as the rest.

 
Here ya go, Cyn - Citrus Green Bean Salad...

CITRUS GREEN BEAN SALAD

2 pounds green beans, trimmed and cut into 1-inch pieces (I halved them)

1/2 cup fresh orange juice
1 tablespoon finely grated orange zest
3 tablespoons balsamic vinegar
1 teaspoon sugar (I omitted this)
1 teaspoon coarse-grain mustard (I used creamy Dijon)
3/4 teaspoon salt (I used a few pinches, to taste)
1/2 cup olive oil (I used about 6 Tbsp extra virgin olive oil)
1/2 cup finely chopped red onion
Freshly ground pepper, to taste

In a large saucepan of boiling water, cook the beans until just crisp-tender, about 3 minutes. (I steamed them). Drain and set aside.

In jar with a tight fitting lid, shake together all remaining ingredients. (In a medium mixing bowl, I whisked together all the ingredients, except the oil, then gradually whisked in the oil).

Toss beans with dressing shortly before serving. Serve at room temperature or slightly chilled.

 
Does roasted brussel sprouts/onion/bacon sound rustic?

I cut the b.sprout in half, slice the onion and through them in a bag with some olive oil. Squish it around - then dump (eloquent - huh?) onto a hot rimmed pan into a 425 oven - sprinkling some cut up (uncooked) bacon over it. Cook for 25 - 40 minutes - depending on how browned you want the veggies. Very yummy and can be made well in advance and served room temperature.

Good luck

 
How about some stuffed portabello mushrooms....

I tried this recipe from Food Network, with a few tweaks.

I broiled the mushrooms, and didn't bother with the almonds. At the time, I couldn't find piquillo peppers, so I used a small jar of pimentos and added a dash of smoked Spanish paprika.
The vinaigrette is TDF!!!
Another possibility that I did this past weekend was to roast some beets, peel and slice when cool enough to handle, then just drizzle with this same vinaigrette. YUM!

Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper Vinaigrette
Recipe courtesy Bobby Flay
Show: Boy Meets Grill
Episode: Easy Thanksgiving
Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper Vinaigrette
8 medium-sized portobello caps
Olive oil
Salt and pepper
Wild Rice Pilaf, recipe follows
Piquillo Pepper Vinaigrette, recipe follows
1/3 cup sliced almonds, toasted

Heat grill to high. Brush both sides of mushrooms with oil and season with salt and pepper. Grill caps until golden brown on both sides and just cooked through, 10 to 12 minutes. Fill the caps with the wild rice pilaf, drizzle the piquillo vinaigrette and sprinkle tops with the toasted almonds.

Wild Rice Pilaf:
1 1/2 cups wild rice
3 cups chicken stock, plus 1/2 cup
2 cups water
Salt
2 tablespoons olive oil
1 Spanish onion, finely chopped
2 cloves garlic, finely chopped
1 cup dry white wine
2 teaspoons finely chopped fresh thyme leaves
2 teaspoons finely chopped fresh rosemary leaves
Freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley

Place wild rice in a colander and rinse well with cold water. Combine 3 cups of the stock and the water in a large saucepan with a tablespoon of salt and bring to a boil. Add the rice and cook until the grains open and are very soft, 1 1/2 to 2 hours. Drain well.

Heat oil in a large saute pan over high heat. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the wine and cook until reduced by half. Add the cooked wild rice, thyme, rosemary and remaining 1/2 cup of stock and season with salt and pepper and cook until heated through and flavors combine, 15 minutes. Remove from the heat and fold in the parsley.

Piquillo Pepper Vinaigrette:
5 piquillo peppers, chopped
1/2 small red onion, coarsely chopped
8 cloves roasted garlic, peeled
1/4 cup aged sherry vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
1/2 cup canola oil

Combine peppers, onion, garlic, vinegar, honey, mustard, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_35151,00.html?rsrc=search

 
REC: Green Beans w/ pecans lemon and parsley...

GREEN BEANS WITH PECANS, LEMON AND PARSLEY
Michael McLaughlin, cookbook author, says, "Green beans amandine used to be the festive vegetable of choice at any number of my family's holiday celebrations. Over the years, a few of us have improvised here and there, resulting in this easy side dish, a real family heirloom. For a change of pace, orange peel can replace the lemon."
2 pounds green beans, trimmed, halved crosswise
5 tablespoons butter
3/4 cup chopped pecans
4 teaspoons minced lemon peel (yellow part only)
1/3 cup finely chopped fresh Italian parsley
Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Transfer to bowl of ice water and cool. Drain and pat dry. (Can be prepared 1 day ahead. Cover and refrigerate.) Melt butter in large deep skillet over medium heat. Add pecans; sauté until nuts are crisp and butter is lightly browned, about 3 minutes. Add beans; toss to heat through, about 5 minutes. Mix in lemon peel; cook 1 minute. Mix in parsley. Season with salt and pepper. Transfer to bowl.
Makes 8 servings.

 
Or maybe this? REC: Sesame Roasted Asparagus

Here's a quick and easy recipe for
SESAME ROASTED ASPARAGUS
from Cooking Light:

SESAME-ROASTED ASPARAGUS

36 asparagus spears
1 1/2 teaspoons dark sesame oil
1 teaspoon low-sodium soy sauce
1/8 black pepper

1. Preheat oven to 450º.
2. Snap off tough ends of the asparagus
spears. Combine asparagus and the remaining
ingredients in a jelly-roll pan, turning
asparagus to coat.
3. Bake at 450º for 10 minutes or until the
asparagus is crisp-tender; turn once.
Yield: 4 servings.
4. Calories 43 (44% from fat); Fat 2.1g (sat
0.3g, mono 0.7g, poly 0.9g); Protein 3g;
Carb 4.9g; Fiber 1.2g; Chol 0mg; Iron 0.9mg;
Sodium 53mg; Calc 23mg.

Note: I sprinkle sesame seeds on top too.

 
Something w/ color: Tangerine and Honey Glazed Baby Carrots

This was originally posted a long time ago at Gail's swap:

Tangerine and Honey Glazed Baby Carrots
I use the big bag of baby carrots my grocery
store carries, I think it might be a 3 lb.
bag.

Place the carrots in a steamer.
Steam to your liking, I do them crisp tender
so they'll hold up.

Glaze:
6 tblsp butter
1/3 cup honey
1/4 cup orange flavored liqueur
1/4 cup tangerine or orange juice
1 tbls. Rose's Lime Juice
1 tbls. grated or finely minced tangerine or
orange peel
1/4 tsp. cinnamon

Melt the butter in a large skillet, stir in
the remaining ingredients and cook over low
heat, stirring, and simmer until mixture
reduces to a syrup like consistency. This
doesn't take long.

Toss the steamed carrots into the glaze and
heat, stirring, to coat the carrots with the
mixture.

Garnish with fresh mint or sprinkle w/ parsely.

 
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