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I have a few friends coming over for dinner this Saturday and at a loss ofr a vegetable dish.
The meal will consist of Piedmontesse Ribeye, Mushroom Ragout (Shitake and Cremini Mushrooms), and Steamed Brown Rice
I need a vegetable dish that has some acid to cut through the beef fat and ragout richness.
Any suggestions? My fallback vegetable dish is braised Brussel sprouts with balsamic vinegar.
Wines will be a Two Hand Shiraz and a Biale Zinfandel.
funny...i read the first 3 lines and thot to myself "roasted brussel sprouts with balsamic"Quote:
Originally Posted by znfdl
have you considered bok choy? lightly tossed in some olive oil and soy then broil for a few...fresh black pepper and some chili flakes
Just looking for something different, maybe with a little bit of crunch and brightness.
Maybe a carrot and radish salad with some type of lemon dressing.....
I gotcha. I've got a lemon tahini dressing that kills. Serve a salad. Be creative. So called "Dinosaur" kale is lovely and is available in several colors. You can mix that with dried cranberries and meebbee arugula and shredded carrots.
Here is the dressing. Suggest you dress the salad a few hrs. prior and chill:
Juice of one large lemon
1 garlic clove destroyed, really mash and dice it up.
½ cup water
½ cup raw tahini
1 tsp maple syrup or honey (more to taste after all other seasonings)
1 tbsp and 1 tsp apple cider vinegar (or Rice Wine Vinegar)
1 and ½ tsp tamari soy sauce (or more)
1 tsp coriander powder
1 tsp cumin (don't be a Neanderthal, toast whole seeds in cast iron dry and grind them)
2 tbsp hempseed oil or olive oil (neutral oil is best)
¼ tsp sea salt
I will give that a whirl tonight, as I am headed to the market after work......
I am thinking of chopped Kale, grated carrots and thinly sliced radishes....
I'd do a lightly charred broccolini in a mix of sesame and grape seed oil. Season it with chili flakes and a splash of lemon juice right st the end.
In fact, I had this very dish with a rib steak last night. Tasty.
I'd keep with the Italian theme and do this: Braised Lacinato Kale with Tomato and Anchovy Soffritto Recipe - Chowhound
It's A16's recipe (and I think this is the same as what is in their food and wine book I have at home). It will not be crunchy. It will be delicious and will stand up to the powerful red you're likely to pour.
If you want to go crazy with ethnically confused meal planning (my favorite kind of meal planning) you could make carrots and beets braised with soy sauce and yuzu. There's a variety of ways to do this, and what to include is flexible.
This time of year I'm so sick of the standard vegies I have eaten all winter i want something uniquely spring-like. I'd look for fiddleheads, ramps or fresh english peas if you can find them... Or Rapini, dandelion greens, artichokes, or asparagus...
I was going to say broccoli rabe with red pepper garlic and anchovies. So a bit of the above two recipes. You put quite a bit of olive oil in the pan, get it hot and then toss in the red pepper, diced garlic and diced anchovies. The oil should turn red, the garlic too and the anchovies will melt. Then toss in the chopped broccoli rabe and continue tossing and cooking until it is glossy green and fully coated. You just want the first step towards softening the broccoli rabe and you don't want to burn anything. The broccoli rabe is already acid enough without burning the garlic. It cooks pretty fast, so it can be the last thing on the plate. My wife likes larger pieces but I think that is unfair to guests, so I make them medium. Portions are something like (but use your own judgement) 6 anchovies, 6-8 cloves of garlic and a teaspoon of red pepper flakes. You only want enough red pepper flakes so the guests say, "Oh this is good...oh and a bit spicy!" Delayed reaction.
make sure its black or lacinato kale.Quote:
Originally Posted by znfdl
I have a couple jars of homemade kimchi percolating in the fridge (red cabbage, granny smith, bacon) that would be great as a "Relish-y" side or incorporated into a veg side dish (like tossed with roasted brussels).
Some of those sound great, problem, wife-unit does not do anchovies nor hot peppers. I have to work with a limited palate.
However, on another day, I can always make some for one and have leftovers
broccoli rabe, sauteed with garlic, lemon peel, dressed with lemon juice and fresh olive oil.
Bing. We have a winner.
Quote:
Originally Posted by Dmoeny
I was flipping through my cookbooks waiting for the oven to get to temp. With what guido had in mind, I came across a recipe for fresh peas with sorrel and mustard. I think that would be *perfect*. Shuck and blanch the peas for 30 seconds, put 2tsp Dijon, 1.5tsp dry mustard, .75tsp sugar, 3TBs water, and .5tsp of salt together and mix. Fry some onions and garlic, add the mustard mix, peas, 2tsp mustard seeds, and 3oz Greek yogurt. Dump in sorrel and serve once it's hot.
This must be an awfully picky gang, if the vegetables that come with the Hungry-Man dinner aren't good enough for you:
grilled asparagus. my mom always made roasted broccoli with a lemon garlic dressing which was nice too.
I think that I will try this with the dinner.Quote:
Originally Posted by Dmoeny
For those of you not familiar with Piedmontesse here is a link: Piedmontese cattle - Wikipedia