how to know what side dish goes with what main..?
is this a dumb question? i love food (which is why i'm a 'chowhound'), and am always experimenting, but always get tripped up when menu planning (like know before i head to the markets), and trying to figure out what pairs well with what, as far as protein and sides. we're a family of 3, with a 10 year old who will eat or try just about anything i put in front of her. hubby can be a bit of a hard sell at times, but gosh has he come a long way (LOL).
i'd just like to feel a bit more confident/adventurous in this area, so any help, recommendations, suggestions will be so very welcomed and appreciated!
Some cookbooks have complete menus along with the recipes of the dishes in the menu. The Joy of Cooking is one of those books. Pages 17 through 23 of my 1997 revised copy have menus for special occasions or ethnic dinners. The page number for each recipe in the listings is cited. I assume that there are other cookbooks with the menus and their recipes.
There are classic combinations of flavours that you can also riff on as far as variations on a theme (any pork, potato, cabbage combo, for example). But you know what? It's really whatever strikes your fancy. If you want to pair sautéed rapini with pot roast, go for it. Mac & cheese with grilled portobellos? Go for it. They may not be obvious or "classic" combinations, but if you and your family like the combination, then there's nothing that stops you from pairing things together as you like.
Just imagine eating the foods together.
Is it a good combination?
If you can't imagine it you evidently need to do more practical research!
I was always taught that a balanced meal was a protein main entree, a vegetable side dish and a starch side dish. Salad and bread optional. Any meat, any veggie or veggies and for the starch...potato recipes, rice, pasta, etc. Any combos were acceptable. But I have to admit that I often will make just a one-skillet (or casserole) main as we don't need all the extra calories and we are empty nesters :=) And frankly, I absolutely hate leftovers.
We are the same way. Protein + Starch (this includes corn) + veggie (low on starch)
Staples in our house are:
-Fish, rice, broccoli
-streak, pototoes, carrots
-chicken, rice, frozen mixed veggies
-Bean chili with spinach. I've been know to plate the chili right on the raw spinach (don't do a specific starch here b/c I feel beans in the chili covers that)
-spaghetti and meat sauce with broccoli
-pork chops with mashed pototes and pea and carrots
-chicken sausages with KD and broccoli/califlower (for an night of comfort food KD)
- Breakfast for dinner!! In which we will have fruit instead of veggies but, this one is a rarity b/c it's soo heavy..lol
We mix and match all the time. Do what you want but, the above are suggestions :))))
I tend to think along these lines:
1. Color: nice contrast (Mac-n-cheese with steamed broccolli, not grilled fish / rice & cauliflower)
2. Sauced: if one component has a sauce, others can be more plain (Plain grilled chicken with vegetable stir-fry side).
3. Flavor intensity/contrast: pair something simple with something strong (curry with rice), don't repeat strong flavors (garlic, cheese, etc).
4. Texture contrast: Mushy with crisp, Chewy with creamy (Steak with potato gratin)
Hope this helps!
Agreed. That's pretty much how I do it. And if the main is creamy, I dress the salad with a vinaigrette. Think contrast in colors, textures and flavors. And no more than one sweet thing per meal, not counting dessert if you have it. Barbeque, sweet salad and sweet potatoes, for instance, are too many sweet flavors in one meal.
I don't feel it is necessary to have a veggie and a salad, or that a cooked veggie dish is always necessary Plenty of times I've done a main, a salad and a starch. Tonight we had homemade soup and homemade biscuits.
Yep, +1. You may get some use out of books like Niki Segnit's Flavour Thesaurus; it's an index, essentially, of combinations you may or may not have thought of that are more or less interesting, how to achieve balance and contrast, and sometimes where to source recipes. My mom bought me one a little while ago, and I use it more than I do many other books simply because it's well cross-referenced and I am bad at following full recipes.
Also, I certainly hope you're thankful that your kid will eat actual food -- my mom is pretty peeved by the fact that my sister and I, now both huge food nerds, had such taste or textural aversions and quirks when we were younger. :)
yes! this is what i'm talking about megjp! help with flavor combo's, balance, etc!! i love this site!
and yes, i get that having a 10 year old who's willing to try something at least twice is a big deal, lol!! hubby and i are foodies, although i am more of one than he is. he used to HORRIBLE! his favorite meal used to be overcooked bland chicken breast, canned corn or green beans, and boring mashed potatoes. his date night dinner routine was to order a beautiful cut of meat (filet, strip/rib eye, or even prime rib), then ask for it to be cooked to over done!! YIKES! he wouldn't eat any ethnic food beyond basic grocery store 'taco in a box' tacos. it was bad for a long while, and needless to say our biggest fights were always about what was for dinner, lol!
but now, he's turned into somewhat of a food and wine snob!
thanks again everyone!