E-mail a Friend

You are sending:
When planning the perfect dinner, don’t scrimp on the sides

Your Email:

Friend's Email:

Note: (optional)

Message: If you are having trouble reading this email, you may view this article online at: http://www.jweekly.com/41308/full/41308/when-planning-the-perfect-dinner-dont-scrimp-on-the-sides/ When planning the perfect dinner, don’t scrimp on the sides Thursday, February 11, 2010 | by louise fiszer <img alt="fiszer" class="left" height="200" src="http://www.jweekly.com/images/uploads/column_pics/cook/fiszer.jpg" title="fiszer" width="126" />How many times have you planned a Shabbat dinner where the first course is dazzling, the main dish spectacular, the dessert show-stopping and yet the side dishes just ho-hum? The following recipes are inspired by a visit to my local produce market where winter vegetables (red and yellow peppers, blue kale, rainbow chard, creamy yellow potatoes, golden winter squash and a variety of sturdy root vegetables) are at their absolute peak in flavor, color and abundance. Each recipe is designed to offer a variety of tastes, colors and textures and, indeed, depend on the freshest of produce. They are meant to compliment the main course yet be tasty enough to be memorable on their own. Pepper Potpourri with Balsamic Vinegar and Parsley Serves 8 4 Tbs. olive oil 1 large onion, thinly sliced 4 red bell peppers, seeded, halved and thinly sliced 2 orange or yellow bell peppers, seeded, halved and thinly sliced 2 green bell pepper, seeded, halved and thinly sliced 1 cup chopped parsley 1⁄4 cup balsamic vinegar salt and pepper In large skillet heat oil. Add onion and cook until soft, about 4 minutes. Add the peppers, stir to coat with oil and cover. Cook until peppers are tender, about 15 minutes. Stir in the parsley and cook uncovered another 3 minutes. Add the vinegar and cook over high heat another 3 minutes. Salt and pepper to taste. Mushroom and Potato Sauté Serves 6-8 4 Tbs. butter or oil 2 Tbs. chopped shallots 1⁄2 lb. chanterelle mushrooms, cleaned and sliced 2 lbs. small yellow potatoes, sliced 1⁄2 cup chicken stock salt and pepper 2 Tbs. chopped fresh dill In large skillet heat butter. Cook shallots and mushrooms over medium high heat about 4 minutes. Stir in potatoes and stock, cover and cook about 10 minutes. Remove cover and cook until potatoes are golden brown and tender. Salt and pepper to taste and sprinkle with dill. Roast Vegetables Serves 6-8 2 sweet potatoes, peeled and diced 2 parsnips, peeled and sliced 2 carrots, peeled and sliced 2 leeks, white part only, sliced 1 red pepper, seeded and cut into squares 1 yellow pepper, seeded and cut into squares 12 Brussels sprouts, trimmed and halved 2 Portobello mushrooms, stemmed and sliced 2 fennel bulbs, trimmed and sliced 3 Tbs. olive oil 1 cup vegetable or chicken stock 2 Tbs. balsamic vinegar chopped parsley or cilantro for garnish Preheat oven to 400 degrees. Combine vegetables with olive oil and coat well. Spread vegetables on metal baking sheet with sides and roast about 30 minutes or until tender. Stir vegetables from time to time. Remove vegetables to bowl and add stock and vinegar to baking sheet. Place over two burners on stove and bring mixture to a boil, scraping up brown bits. Mixture will become thick and syrupy. Pour over vegetables. Salt and pepper to taste. Sprinkle with parsley and serve. This can be made into a main dish by serving it over couscous or rice. Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of “Jewish Holiday Cooking.” Her columns alternate with those of Faith Kramer. Questions and recipe ideas can be sent to j. or to <a href="mailto:loufiszer@aol.com">loufiszer@aol.com</a>.

Please enter the letters and numbers you see in the image below:

E-mail a Friend

Subscribe to: