578498 Mon Dec 08 17:58:56 -0800 2008 37 31 Home Cooking 0 4230905 I'm serving pasta carbonara this week to some guests and got a rec from the wine board for rose' Champagne to serve with this. Do any of you have a salad, available now that winter is here, that would compliment this and maybe "wow" just a little :) Thanks in advance. Mon Dec 08 17:58:56 -0800 2008 131001 c oliver 1 4230961 Nothing like a porcini salad for "wow." Do you know which Champagne you're going to serve, yet? Mon Dec 08 18:23:08 -0800 2008 4230905 74905 jaykayen 2 4231038 I don't know which Champagne I'll serve. The Chow link that "voted" for that didn't get especially specific. I'll add that we live in a resort-ish area that,nonetheless, seems to have a limited selection of sparkling wines. (Well, except for the "snooty" wine shop where I've never been so much as acknowledged when I've gone in and, therefore, boycott!) But maybe more since it's the season. What would you do with the porcini please? Mon Dec 08 18:51:02 -0800 2008 4230961 131001 c oliver 3 4231084 Porcini or other, mixed mushrooms. Grill under broiler or in pan, turning frequently, until soft. Grill marks are a nice touch. The salad should be mushroom-heavy, like 1/3 mushrooms, 2/3 greens, up to half/half. Best quality arugula or other "baby greens" mix with arugula-toss this with mushrooms, and lemon/olive oil vinaigrette. If you mix your vinaigrette ahead of time, I'd perfume it with a few torn basil leaves (but the basil is not to go into the salad.) Finish with shavings of Parmigiano. If you don't want to repeat the Parmigiano from the carbonara, you can use crumbled goat cheese. I was going to suggest a tiny bit of rendered bacon fat, but that would be repeated in your carbonara. Mon Dec 08 19:12:23 -0800 2008 4231038 74905 jaykayen 4 4231105 Wow. I know it's going to be good when my salivary glands start "squirting." LOL. I think I'd repeat the Parmagiano. Do you have a wine rec also? Might as well milk you for all I can get. Thanks, Catherine Mon Dec 08 19:20:50 -0800 2008 4231084 131001 c oliver 5 4231188 I will ask my BF for you when he comes home later this evening; he's the Italian expert. Mon Dec 08 19:53:16 -0800 2008 4231105 74905 jaykayen 6 4231284 i have to agree with jaykayen's suggestion. the first thought i had when i read the OP was arugula, and mushrooms, tho i would use sherry vinegar as the acid. but the earthiness of the shrooms, peppery arugula, nice acidity from the vinaigrette...perfect complement and counterbalance to the richness of the carbonara. Mon Dec 08 20:44:38 -0800 2008 4231188 103920 goodhealthgourmet 5 4231473 So, BF and I agree that a rose bubbles is probably a good pairing for the pasta carbonara. It would be fine for the salad, too. Mon Dec 08 22:43:08 -0800 2008 4231105 74905 jaykayen 4 4231653 I like this idea as well, though I usually just serve an arugula salad with shaved parmesan, and toss with a really good oliveo oil, lemon juice and salt & pepper. Tue Dec 09 04:16:29 -0800 2008 4231084 10985 MMRuth 5 4235769 If you get this in time (dinner's tonight), when you wash your arugula, do you think put in a glass of water (like parsley) or in a bag with a damp paper towel? Or something else? Thanks. Wed Dec 10 10:26:01 -0800 2008 4231653 131001 c oliver 6 4235832 Neither - I usually get baby arugula in the local market that comes in a sort of clear plastic box - it's alread clean, and I just leave it in there - sometimes I put a towel in to absorb any moisture. Wed Dec 10 10:39:28 -0800 2008 4235769 10985 MMRuth 7 4235877 Ah. This comes in bunches like spinach so I think I'll give it a little wash, trim the ends a tad and put in a bag with a towel. Thanks anyway. Wed Dec 10 10:47:58 -0800 2008 4235832 131001 c oliver 5 4239435 This was such a winner and so easy. Thanks a bunch. My friends, who don't enjoy cooking, DO enjoy eating at our house :) So it's always fun to give them something a little out of the ordinary. I left a bit of salad and pasta and we had it mid-morning as a little snack. Mmm. All of these were good ideas and will be used in the future. BTW, is there anything you WOULDN'T serve this with? When I have something that needs last minute attention like pasta, I love a salad that comes together in a flash. Thu Dec 11 12:38:00 -0800 2008 4231653 131001 c oliver 6 4241162 Yes - this is my go-to salad when I need something quick and simple. Can't think of anything off hand that I wouldn't serve it with, but it's particularly useful as a salad with a pasta dish. Nice with steaks too. Fri Dec 12 04:31:40 -0800 2008 4239435 10985 MMRuth 7 4241505 Thanks again. It IS a keeper. I've already planned to serve it soon with another pasta dish that has clams, Italian sausage and fennel. Fri Dec 12 07:43:34 -0800 2008 4241162 131001 c oliver 1 4230964 So not sure this is a "wow" or not but whenever my mom entertained she used to make beautiful platter salads. Generally this included a layer of bib/butter lettuce then very neatly layered rows of things like tomato, english cucumber, radish, hearts of palm, artichoke hearts, white aspargus and shrimp all lightly dressed with a red-wine, dijon vinagrette. This salad was always so visually appealing and tasty. Bz Mon Dec 08 18:23:40 -0800 2008 4230905 14380 Bazel 2 4231045 This sounds wonderful AND lovely. I like that :) Would you include the shrimp since it will be served with the carbonara pasta? And I will delete cucumber because it is THE vegetable I hate, hate, hate. Bleh. :) Mon Dec 08 18:52:54 -0800 2008 4230964 131001 c oliver 1 4231347 baby arugula, shaved fennel, vinaigrette made with a champagne vinegar and maybe walnut or hazelnut oil, shaved pecorino campano (fine paste, mildly sharp, golden yellowish). the fresh invigorating fennel and sharp arugula will counterbalance the deep flavor and fatty mouth feel (imo) of carbonara. the champagne vinaigrette won't fight with your wine. the nut oil is a nod to the richly savory nature of the carbonara. i also like bazel's composed salad idea. (hearts of palm, artichoke, roasted red pepper, radicchio, pepperoncini, maybe like antipasto salad ingredients.... mario batali's fresh grilled sardines?) this sounds good, too: http://www.foodnetwork.com/recipes/michael-chiarello/radicchio-lettuce-cups-with-caponata-recipe/index.html Mon Dec 08 21:14:38 -0800 2008 4230905 105717 alkapal 2 4231825 This fennel and celery salad looks good, in case you cannot find the porcini or other ingredients: http://www.nytimes.com/2008/11/26/dining/261mrex.html?ref=dining For rose Champagne, one excellent producer is Nicolas Feuillatte; prices are in the reasonable range. http://www.feuillatte.com/ Tue Dec 09 06:17:59 -0800 2008 4231347 12618 erica 1 4231862 c oliver, i'd ask those winos over there on the wine board (;-) which specific rose champagne they recommend. give 'em a price range. Tue Dec 09 06:41:23 -0800 2008 4230905 105717 alkapal 1 4232232 I'm lovin' all these suggestions. If not this dinner, then others in the future. Doesn't that fennel and celery sound good? And so easy and quick. I'm leaning toward MMRuth's simple arugula (would you please adopt me? Everything you "cook" always sounds great.) The male part of the couple isn't very adventuresome and even fennel might give him minor heeby jeebies. Alkapal, those "winos" are an intimidating bunch! I drink wine every day but know practically nothing about it. It's on my short-list of things to become knowledgeable about. Maybe 2009. They speak a language that I frequently don't understand :) But it's probably because I'm super interested in food and enjoy cooking so when you kids talk to me, I (mostly) get it. Thanks all. I'm already looking forward to this simple meal. Tue Dec 09 08:52:36 -0800 2008 4230905 131001 c oliver 2 4234921 yeah, i lurk on the wine board, and learn a lot. i find it fun to hear the language they use to describe wine, and talk about pairings (some of my favorite threads). i think there are a couple of threads recommending books to the effect of "best intro to wine-lovin' for the person who drinks wine but wants to drink better wine." they also make some of the contentious threads in "not about food" seem like a cake walk. {;^D. so many of the wines, however, are not in my everyday budget. (wish they were!). Wed Dec 10 06:12:31 -0800 2008 4232232 105717 alkapal 3 4235228 I hear ya! And some of them post over here and it can get quite heated, can't it? And, yeah, some of them act like you'd be hard pressed to find a "swallowable" wine for under $30 retail. But it IS fun and pairings are of great interest. Wed Dec 10 07:59:30 -0800 2008 4234921 131001 c oliver 4 4235461 c oliver, eureka! this "tri colore" salad is purrrrrrr-fect for your dinner: arugula, radicchio, and belgian endive, with a vinaigrette and parmesan! http://www.foodnetwork.com/recipes/bobby-flay/tri-colore-salad-recipe/index.html and it has a wow factor from the color! celebrate the italian flag: arugula, spicy -- green endive, crunchy and sweet and juicy and a wee bit bitter -- "white" radicchio, bitter and --- red! parm -- savory (don't worry about the flag!) Wed Dec 10 09:06:59 -0800 2008 4235228 105717 alkapal 2 4235534 Oh don't be intimidated by the fellas on the Wine board.... I had a question about a pairing for a Christmas dinner I had been invited to last year and they were terrific with their very helpful recommendations.... Which BTW one was the Nicholas Feiuilatte Rose Champagne. So I'll second Erica's choice for you. Sounds like a wonderful dinner!! Wed Dec 10 09:28:23 -0800 2008 4232232 75332 Gio 3 4235674 I'm one of those "winos" and I'll third the Feiullatte Rose. I can find it in Mass for about $35. If that's a little steep, the Chandon Rose is a nice stand-in for about half the price. The Chandon isn't quite as multi-dimensional, and is pretty much straight strawberry on the nose, but it's a lovely, value-priced rose that should work just fine. Pssst- come over to the Dark Side (Wine Board) anytime you have a question! It keeps us on our toes! Wed Dec 10 10:04:20 -0800 2008 4235534 92744 invinotheresverde 4 4235754 Short of driving 20 miles, I had to settle for a supermarket in a VERY upscale area (not where WE live!) and they didn't have the Feiullatte Rose. I did, however, get the Chandon and it was on special for $13. I really like their Blanc de Noir and I liked the price :) Re Dark Side, maybe I'll lurk (and follow YOU around there) for a while. Thanks for the invite --- should have started on Halloween!!! Wed Dec 10 10:22:24 -0800 2008 4235674 131001 c oliver 5 4243483 Verde's a good one to follow around. I lurk over there, too. The Chandon will be fine -- is it the Rose or the BdN?. There are many lovely Rose Champagnes to try, and they have so much more gusto than regular Champagne. One of my favorite pairings with it is rare roast beef with horseradish cream sauce. And chiles en nogades, with pomegranate seeds and walnut sauce. And so many more. "Tis the season! Any steamed vegetable would be fine, also, served as a course. Just avoid artichokes and asparagus as they'll funk up the wine. Fri Dec 12 22:22:10 -0800 2008 4235754 18222 maria lorraine 6 4243916 Maria, I'd hardly call what you do "lurking." Your posts are so informative and you clearly love it. And MANY thanks for the rare roast beef rec. We're cooking Christmas dinner at my MIL's as she's 88. Her kitchen is limited in every way so we'll be taking almost everything there. I'm planning a little rib roast since it requires only one saute pan. So something a little different for wine sounds terrific. I got the Chandon Rose' and liked it a lot although like someone wrote it was a bit "one dimensional" (see I don't know wine terms; just my phrasing). We live at Lake Tahoe in NE Calif. and I'm going to have to start searching for better selections of sparkling wines. I had my choice of only two roses' (where DOES that apostrophe go?!?) and the other was $40 which I really didn't want to spend for just a simple pasta dinner with a couple of neighbors. Again, thanks for your help. I'm gonna follow you around on the Dark Side also :) Sat Dec 13 08:45:52 -0800 2008 4243483 131001 c oliver 7 4245835 hi there c oliver, miss pedant here. to answer your question, the apostrophe goes.... nowhere. the *accent* goes over the "e". http://en.wikipedia.org/wiki/Rosé btw, i'm enjoying your dinner and wine pairings vicariously! ;-). and i agree with you on the treasure named maria! (why am i now humming a sound of music song about maria?). http://www.lyricsondemand.com/soundtracks/s/thesoundofmusiclyrics/marialyrics.html Sun Dec 14 09:56:25 -0800 2008 4243916 105717 alkapal 8 4245897 You're no slouch yourself, cupcake :) Maybe you could come to Reno, NV, to MIL's and make it more enjoyable. She's a REAL challenge in almost every way. Yes, it's an accent but if I make it more than one rose' does the accent stay where it is, i.e., rose's which make is seem like singular possessive rather than plural. (And I wonder why I have insomnia sometimes? I have BBS - busy brain syndrome) Sun Dec 14 10:27:48 -0800 2008 4245835 131001 c oliver 9 4250197 the trouble is not *your* software, it is your computer's software, c oliver! ;-). until you install a font style that allows characters with accents, you will be trying to "make do" by adding the apostrophe to simulate an accent mark. i get it ...now. but i need advice from mac people about how to do this on my computer, too. experiment: i went to the "pages" help menu and typed in "accent mark" -- let's see if this works. é. i DID IT I DID IT!!!! (it is dependent on which "international" keyboard you select (at least in my very cursory review...) and even on the u.s. keyboard, here is how you get the accent mark we're discussing: press the "option" key and hold it while pressing the letter "e" key (that "e" is for the particular accent mark in issue here). the next letter you press will have the accent mark over it! rosé rosé rosé ! c oliver, now you can safely discuss the rosé's characteristics! or even the many rosés' characteristics. (and i'll bet you are going to be typin' a heckuva lot more "rosé"!! [;^D). now i've gotta figure out which "letter" represents a spanish tilde. olé! Tue Dec 16 05:50:25 -0800 2008 4245897 105717 alkapal 10 4250503 Alright, smarty-pants, I'm feeling like a real Moe-Ron. I'm not finding an "option" key. On a U.S. keyboard, could it be called something else?!? Tue Dec 16 07:49:14 -0800 2008 4250197 131001 c oliver 11 4252454 only on a mac. sorry i was a moe-ron in not being clear. but, if you're using microsoft, check out the help menu query (maybe in "word") for "accent marks". it should steer you in the right direction. Tue Dec 16 18:27:11 -0800 2008 4250503 105717 alkapal 12 4252735 On a computer running Windows, click on Help (blue circle), type in "Keyboard shortcuts for international characters." Tue Dec 16 20:14:11 -0800 2008 4252454 18222 maria lorraine 8 4246435 Aw shucks, gee...stubbing toe in dirt....thanks, alkapal. And echoing c oliver, you're no slouch yourself in the great posts department. I love carbonara, and I especially love it with Rose Champagne. Hope it's wonderful. Sun Dec 14 15:55:52 -0800 2008 4245835 18222 maria lorraine 8 4247709 Maria is the absolute bomb and a true inspiration to me and other women in the biz! Her posts have educated us all beyond belief! Mon Dec 15 08:03:20 -0800 2008 4245835 92744 invinotheresverde 1 4245888 I'd go with a salad of mixed baby greens (extra arugala) tossed in a simple vinaigrette and topped with sliced pears, toasted walnuts and bleu cheese crumbles. It's simple and elegant. Sun Dec 14 10:23:42 -0800 2008 4230905 206877 jpc8015