ISO: ISO vegetable dish to accompany Chicken Tarragon

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amanda_pennsylvania

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We have a long-standing tradition of not going out to eat on Valentine's Day because restaurants are so crowded. So usually I cook chicken tarragon for my sweetie because he loves it. And what's not to love? It uses lots of cream and close to a pound of butter. I can always hear my arteries slamming shut as I cook. (I'd be happy to post the recipe if anyone wants it--it's from the New York Times Cookbook.)

However, given the fact that we're both still sick (I have a cough that sounds like a seal barking), I'm going to postpone this until we're feeling better. Which gives me a chance to plan ahead a bit. I'd like to try a new vegetable dish...does anyone have a T&T that would go well with chicken tarragon?

Thanks much...

 
How about fresh spinach sauteed with garlic and a little olive oil or heart-shaped carrot slices

steamed or sauteed. Just cut the carrot into slices then use a miniature heart-shaped cutter or a paring knife to make the hearts.

 
Also one of my favorite recipes

I've been making this particular recipe for years. My kids (now adults) think that you can only serve this with rice and baby green peas, so I'm interested in what you come up with. Incidently,I almost always double the liquids to have more sauce. It's a wonderfully forgiving recipe.

 
They're really cute, made some this morning. Got to idea from a class last night where

the dessert was chocolate mousse poured into heart-shaped cookie cutters sitting on parchment-lined sheet pan then chilled to set. At serving time we pulled the sheet pan from the refrigerator, used a hair dryer (on low) to slightly warm the exterior of the cutter to help unmold the mousse quickly then gently transported with a metal spatula to a small dessert plate. Dusted the dessert with cocoa powder, chopped toasted hazelnuts and a dollop of sweetened whipped cream. Lovely. The starter was Pate Heart Canapes...cut heart shapes out of bread slices and toasted in low oven til lightly golden then served with freshly made pate.

For the carrots this morning I used small heart shaped cutters but here's a link to some which were done with a knife (scroll down the page a little). Aren't these cute? I think the heart-shaped strawberries are neat too.

http://www.aroundhawaii.com/lifestyle/food/2007-02_lovers_salad_-_aphrodisiac_foods.html?noscript=1

 
Last time I made it with Brussels sprouts leaves and bacon that I posted above. That worked well.

And garlic and rosemary roasty potatoes.

Or the duck fat frites. By that time, your arteries will be posting road blockage signs.

 
Good idea.Here's one with green beans: REC: Parmesan Green Beans ...

PARMESAN GREEN BEANS

INGREDIENTS:
1 lb green beans
2 to 3 tablespoons olive oil (I used about 1 1/2 Tbsp extra virgin olive oil)
3 cloves garlic, minced (I crushed them first, then chopped)
3 shallots, minced (I omitted these)
1/4 cup parmesan cheese (I used Parmigiano Reggiano)

DIRECTIONS:
1. Snap ends off green beans, and cook. (I steamed them)
2. Meanwhile, heat oil in skillet over medium heat.
3. Add garlic and shallots and cook to soften.
4. Toss with cooked green beans.
5. Add Parmesan and toss.
6. Serve immediately.

Makes: 4 servings

 
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