ISO: ISO: Any suggestions for what side dish to serve with this menu

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deb-in-mi

Well-known member
I'm stumped.

We are having friends to dinner on Sunday and I'm starting off with chilled shrimp and mushroom phyllo thingees that I make.

The main course is wasabi salmon served over a bed of spinach that has been lightly dressed in an asian influence vinaigrette. As well as a potato galette.

Question - I feel funny serving a salad since the salmon basically sits on one. But I still need to round out the menu.

Thanks so much!

Deb

 
How about Meryl's Carrot Confit (post #5668) or Charlie's Lemon Glazed Ginger

and Garlic Carrots? (post #12641)


#5668: Carrot Confit
Posted by: Meryl at 7:39 pm on Feb 8, 2007

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:

1. Preheat the oven to 450°. 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.


#12641: REC: Lemon Glazed Ginger & Garlic Carrots...
Posted by: charlie at 7:18 am on Nov 15, 2008

Lemon Glazed Ginger And Garlic Carrots

Recipe By :Epicurious
Serving Size : 8

12 carrots -- peeled and sliced 1/2-inch thick
2 teaspoons butter
2 teaspoons vegetable oil
2 tablespoons ginger -- minced
2 tablespoons garlic -- minced
1 cup lemon juice
1/2 cup sugar -- plus
4 tablespoons sugar
fresh parsley -- chopped, for garnish

Boil water in a large pot and blanch the carrots for about 2 - 3 minutes. Drain carrots and immediately plunge them in an ice bath to stop them from cooking and further.

Heat a skillet on medium high heat and add butter and vegetable oil. Add gingerroot and garlic and saute for 1 minute (do not let garlic brown!). Add carrots and saute for 3 - 4 minutes.

Mix lemon juice and sugar together and pour over the carrots. Let the mixture boil for a few minutes until it begins to glaze the carrots. Reduce heat to low and sprinkle with parsley. Serve immediately.

 
Squash Ribbon--run a peeled lengthwise along both yellow and green summer squash to

make ribbons that look like pappardelli-then saute in butter or flavored olive oil.

 
I agree - menu looks fine as is. Also would go with some sort of rice dish over the potato.

 
I agree but.....the stinker in me wants to impress with a beautiful potato galette...

...and it's super easy. Rice is not my strength (although cilantro rice might be perfect)....another tough decision!

Steve2 - can you post the recipe for Fried Rice Timbales?

 
Beet puree might work

This was posted by hAndyman at Gail's. I've made it and also frozen it. It's delicious and very pretty on the plate.

Beet and Coriander Puree

Here's a recipe that freezes well...
It's a super convenience to be able to pull
this out of the freezer when you want
something really tasty, with the wonderful
flavours of beets and ground coriander, and
the spectacular colour of the beets.
The recipe is from "The New Basics
Cookbook" by Rosso & Lukins.

Beet and Coriander Purée

3 3/4 to 4 lb beets
1 cup unsalted butter
1 1/2 cups diced onions
1/2 cup cider vinegar
1 Tbs sugar
2 tsp ground coriander
1 tsp salt

Trim the beets, leaving 1 inch of stem.
Rinse, but do not peel.
Place beets in large saucepan, cover with
cold water, and bring to a boil over high
heat. Reduce heat, cover, and simmer until
the beets are very tender (~50-60 min.).
Drain beets, rinse under cold water, and
remove skins. Cut into 1" pieces. Set aside.
Melt butter in large saucepan over low heat.
Add onions, cover and cook 20 minutes. Then
add the beets, vinegar, sugar, coriander and
salt. Stir well, and simmer, uncovered,
stirring frequently, for 10 minutes.
Transfer the beet mixture, in batches, to a
food processor and process until perfectly
smooth.
Return purée to a saucepan and stir well
over low heat until heated through. (Or
transfer to an ovenproof dish, cover with
foil and heat at 350° until steaming hot,
~25 minutes.)
Yields 8 to 16 servings (more, imo). Freezes
well (I freeze in small, 1 or 2 portion
plastic containers).

hAndyman

 
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