Help with next weeks dinner party, please.

C

cynupstateny

Well-known member
Having prime rib, sylvia's recipe for the tiny potatoes that you smash down and them roast, Ina Garten's spinach au gratin. Need something with color but, because of the au gratin, nothing "saucy". Whaddya think?

 
Cyn, are you looking for another side dish? If so, how about mixed roasted vegetables, such as

red and yellow pepper, red onion, fennel, carrot, etc?

 
Here's another idea - it's a great side dish: Carrot Confit

CARROT CONFIT

INGREDIENTS:

1 cup fresh orange juice
1/2 cup extra-virgin olive oil
1 teaspoon finely grated orange zest
1 teaspoon cumin seeds
1 teaspoon minced garlic
Salt
1 pound medium carrots
1 teaspoon fresh lemon juice

Garnish: 2 tablespoons coarsely chopped cilantro, optional

DIRECTIONS:

In a medium skillet, combine the orange juice with 1/4 cup of the olive oil, the orange zest, cumin seeds, garlic and a generous pinch of salt and simmer over moderate heat for 3 minutes. Reduce the heat to low and add the carrots, then cover and cook until the carrots are very tender but still hold their shape, about 45 minutes. Transfer the carrots to a plate and keep warm. Increase the heat to high and simmer the sauce until reduced to a syrupy glaze, about 3 minutes. Remove the skillet from the heat and stir the lemon juice and 1 tablespoon of olive oil into the orange sauce.

From RED SNAPPER WITH CARROT CONFIT AND BAKED LEMON
By Jean-Georges Vongerichten

 
Speaking of Ina...how about her roasted cherry tomatoes?

They are very easy and can roast while the beef is resting.

4 pints cherry tomatoes
Good olive oil
Kosher salt
Freshly ground black pepper
20 fresh basil leaves, chopped or julienned
Sea salt

Preheat the oven to 400 degrees F.
Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.

Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.

 
Speaking of Michael, I loved the roasted corn salsa that you posted...I served it as a side dish

 
Thanks Michael, this looks wonderful. I think I will serve it this weekend

and maybe add a little fresh pineapple to it. Thanks again!

 
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