Please help me complete this meal.........
I was totally taken by Chicken Smothered in Sweet Onion Cream with Country Ham from the Slow Mediterranean Kitchen. I'd love to make it for a group of friends. Any ideas about a first course, side dishes (besides rice or some other starch, over which I will serve the chicken) and even dessert, if you are so inclined. I'd love to share this dish, and am a bit stumped about how to showcase it. Thanks so much.
how about cauliflower soup as a starter, and apple tart as a dessert, I would recommend risotto as well.
the slow meditterean kitchen? on this theme, I would complement the chicken with lighter/contrasting tastes.
i would serve sauteed brocolli rabe with garlic and olive oil as a side, roasted lemon potatoes as a starch (bake cubed potatoes with lemon juice and olive oil, garlic, oregano,salt), and start with simple thin, tomato and basil pizza wedges (just store-bought uncooked dough, some tomatoes, olive oil, and fresh basil.)
This dish sounds rich and creamy. How about starting with a simple, tart green salad using excellent greens with crumbled blue cheese, walnuts or pecans, walnut oil and raspberry or fig vinegar. Or endives with pears or roasted baby beets, stilton or roquefort, nuts and same oil/vinegar suggestion. For a side I'd consider a green counterpart here too, maybe roasted asparagus tossed with a bit of lemon juice and S&P after removing from the oven, or roasted green beans treated the same way, chopped dill would also be a nice addition. I'd go with something simple and definitely make-ahead for dessert. Have you tried Nigella Lawson's Gooey Chocolate puddings? I love, love, love them--you can prepare the simple batter before dinner, put the puddings in the oven as soon as dinner is served and 30 minutes later you have the most luscious, gooey, fudgy, choclatey pudding which can also serve as a creme chantilly delivery system!
Otherwise, I'd go with a fruit dessert - something red. I'm not fond of monochromatic color schemes in art or in cuisine!
creamy (& maybe cheesy) grits or polenta and sauteed broccolini or... if you're feeling down home.... how about some vinegary collards.
I think Brussel sprouts might be nice, perhaps with a pinch of orange zest and black pepper. Should pair well with the creamy salty sauce of the main dish.