O.K., all you wonderful swappers. I'm having 19 women for lunch in two weeks. I thought I would serve Chicken Marbella from the Silver Palate cookbook along with Cathy Z's Christines wonderful pilaf (Cathy, I can't thank you enough for this wonderful recipe. It always rescues me.) I thought for starters I would serve cantelope with proscuitto. Where I'm stumped is a vege and a salad that will hold up to the strong flavors in the chicken marbella. I don't want anything that has to be fussed with a lot at the last minute. Any ideas?
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Need help with menu planning for bridge club buffet lunch for 19.
- Thread starter judy-tx
- Start date
Some ideas...
These are all delicious - If you're interested in any of these, let me know, and I'll post them:
Vegetable Side Dishes:
Roasted Asparagus With Crisp Shallots
Parmesan Green Beans
Carrot Confit
Salads:
Citrus Green Bean Salad
Carrot, Orange and Radish Salad
Carrot Rapee (originally posted by Debbie in GA)
These are all delicious - If you're interested in any of these, let me know, and I'll post them:
Vegetable Side Dishes:
Roasted Asparagus With Crisp Shallots
Parmesan Green Beans
Carrot Confit
Salads:
Citrus Green Bean Salad
Carrot, Orange and Radish Salad
Carrot Rapee (originally posted by Debbie in GA)
Wow, thanks for the speedy reply, Meryl. All great suggestions!
I think the roasted asparagus with crisp shallots would be a good addition to the meal as well as one of the carrot dishes --maybe the carrot orange and radish salad or the carrot rapee. Could you post the recipes, please?
I think the roasted asparagus with crisp shallots would be a good addition to the meal as well as one of the carrot dishes --maybe the carrot orange and radish salad or the carrot rapee. Could you post the recipes, please?
Here ya go, Judy - Roasted Asparagus With Crisp Shallots
ROASTED ASPARAGUS WITH CRISP SHALLOTS
INGREDIENTS:
3-4 Tbsp olive oil, divided (I use extra virgin)
2 shallots, peeled and thinly sliced
2 pounds asparagus spears, trimmed
1/8 tsp salt
A few pinches freshly ground black pepper
1/2 tsp finely grated orange peel
DIRECTIONS:
Preheat oven to 450 F (425 F for dark pans).
In a skillet, heat 2 Tbsp olive oil over medium-high heat and saute shallots for 5 minutes. Set aside.
In a shallow roasting pan or baking pan, toss asparagus spears with remaining 1-2 Tbsp olive oil, salt and pepper.
Bake until asparagus is tender, about 8-10 minutes, stirring once. Remove from heat.
Add orange peel to roasting pan, mixing well.
To serve, place asparagus on plates and sprinkle with shallots.
Makes 6 servings.
Adapted from meals.com
ROASTED ASPARAGUS WITH CRISP SHALLOTS
INGREDIENTS:
3-4 Tbsp olive oil, divided (I use extra virgin)
2 shallots, peeled and thinly sliced
2 pounds asparagus spears, trimmed
1/8 tsp salt
A few pinches freshly ground black pepper
1/2 tsp finely grated orange peel
DIRECTIONS:
Preheat oven to 450 F (425 F for dark pans).
In a skillet, heat 2 Tbsp olive oil over medium-high heat and saute shallots for 5 minutes. Set aside.
In a shallow roasting pan or baking pan, toss asparagus spears with remaining 1-2 Tbsp olive oil, salt and pepper.
Bake until asparagus is tender, about 8-10 minutes, stirring once. Remove from heat.
Add orange peel to roasting pan, mixing well.
To serve, place asparagus on plates and sprinkle with shallots.
Makes 6 servings.
Adapted from meals.com
Carrot, Orange, And Radish Salad
CARROT, ORANGE, AND RADISH SALAD
INGREDIENTS:
1 lb Carrots, peeled & shredded
1 lg Orange, cut into bite-sized chunks (I used 2 medium oranges)
1 lg Onion, cut into bite-sized chunks (I used 1 bunch scallions, chopped)
3/4 c Radishes, thinly sliced
1/2 c Cilantro, chopped
3 tb Olive oil (I used extra virgin)
2 tb Lemon juice
2 tb Orange juice
1 dash Orange-blossom water (optional) (I omit this)
1 dash Cinnamon
Salt & pepper
Cilantro or flat leaf parsley as garnish
DIRECTIONS:
Combine carrots, oranges, radishes & cilantro in a salad bowl.
Whisk together the olive oil, juices, orange-blossom water, cinnamon, salt & pepper & pour over the salad. Cover & chill.
Serve garnished with cilantro or flat leaf parsley.
Adapted from my files.
CARROT, ORANGE, AND RADISH SALAD
INGREDIENTS:
1 lb Carrots, peeled & shredded
1 lg Orange, cut into bite-sized chunks (I used 2 medium oranges)
1 lg Onion, cut into bite-sized chunks (I used 1 bunch scallions, chopped)
3/4 c Radishes, thinly sliced
1/2 c Cilantro, chopped
3 tb Olive oil (I used extra virgin)
2 tb Lemon juice
2 tb Orange juice
1 dash Orange-blossom water (optional) (I omit this)
1 dash Cinnamon
Salt & pepper
Cilantro or flat leaf parsley as garnish
DIRECTIONS:
Combine carrots, oranges, radishes & cilantro in a salad bowl.
Whisk together the olive oil, juices, orange-blossom water, cinnamon, salt & pepper & pour over the salad. Cover & chill.
Serve garnished with cilantro or flat leaf parsley.
Adapted from my files.
Carrot Rapee
CARROT RAPEE
INGREDIENTS:
1 pound carrots, peeled and finely shredded
1/4 cup fresh orange or carrot juice (I used fresh orange juice)
1/4 cup balsamic vinegar (I used about 2 1/2 Tbsp)
2 teaspoons Dijon mustard
1 tbsp. chopped fresh ginger
2 tbsp. canola oil (I used extra virgin olive oil)
1/4 cup chopped fresh Italian parsley (First time I used fresh mint, second time I used a combination of fresh mint, parsley, and cilantro)
1 cup currants (I omitted these)
DIRECTIONS:
1. Place the carrots in a colander to drain for 1/2 hour. (I omitted this step).
2. Meanwhile, in a small mixing bowl, whisk the juice, vinegar, mustard, and ginger. Drizzle in the oil.
3. Transfer the carrots to a medium mixing bowl, add the dressing, and toss well. Add the parsley and currants and toss well. Cover and chill until ready to serve.
Serves 6
From "Great Good Food" by Julee Rosso
posted by Debbie in GA - Gail's Recipe Swap
CARROT RAPEE
INGREDIENTS:
1 pound carrots, peeled and finely shredded
1/4 cup fresh orange or carrot juice (I used fresh orange juice)
1/4 cup balsamic vinegar (I used about 2 1/2 Tbsp)
2 teaspoons Dijon mustard
1 tbsp. chopped fresh ginger
2 tbsp. canola oil (I used extra virgin olive oil)
1/4 cup chopped fresh Italian parsley (First time I used fresh mint, second time I used a combination of fresh mint, parsley, and cilantro)
1 cup currants (I omitted these)
DIRECTIONS:
1. Place the carrots in a colander to drain for 1/2 hour. (I omitted this step).
2. Meanwhile, in a small mixing bowl, whisk the juice, vinegar, mustard, and ginger. Drizzle in the oil.
3. Transfer the carrots to a medium mixing bowl, add the dressing, and toss well. Add the parsley and currants and toss well. Cover and chill until ready to serve.
Serves 6
From "Great Good Food" by Julee Rosso
posted by Debbie in GA - Gail's Recipe Swap
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:
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.
From RED SNAPPER WITH CARROT CONFIT AND BAKED LEMON
By Jean-Georges Vongerichten
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.
From RED SNAPPER WITH CARROT CONFIT AND BAKED LEMON
By Jean-Georges Vongerichten
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
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
Meryl, I like the cous cous definitely.
The beets I would simply peel, cube and roast with the walnuts and olive oil (love them!)
I'm just feeling that there are too many flavors going on with the chicken???
IMHO, of course. I have no clue about the bananas. I think it sounds good.
I think I am in the minimalist cycle of food preparation these days.
Meryl, what are your opinions on these?
The beets I would simply peel, cube and roast with the walnuts and olive oil (love them!)
I'm just feeling that there are too many flavors going on with the chicken???
IMHO, of course. I have no clue about the bananas. I think it sounds good.
I think I am in the minimalist cycle of food preparation these days.
Meryl, what are your opinions on these?
I agree Denice that there are lots of flavors going on already with the chicken.
I would pick something simple like green bean bundles and maybe no salad at all or an old fashioned jello salad with fruit or veggies in individual molds(custard cups). Or maybe a simple green cole slaw with viniagrette dressing.
I would pick something simple like green bean bundles and maybe no salad at all or an old fashioned jello salad with fruit or veggies in individual molds(custard cups). Or maybe a simple green cole slaw with viniagrette dressing.