Side Dish for Salmon
how about something like quinoa \(pronounced KIN- WHAA)
you can get it at most upscale supermarkets, trader joes, whole foods, etc
in fact, trader joes makes a nice mix with quinoa
grill some nice spring asparagus, shower with some fresh lemon and lime zest and voila a lovely spring meal.
|Thanks for appreciating your mom on mothers day. hope your meal is delish and successful
chocolate orange or chocolate mango mousse is probably easier than you think or make a rich tiramisu and use some great liquor like frangelico or amaretto instead of the sherry.
Stop Tofu Abuse...Eat Foie Gras...
-1 cup brown basmati rice (or any rice you prefer but this works beautifully)
-2 9oz bags of fresh spinach
-1 medium onion finely diced
-1 small tomato finely diced
-2 sprigs green onion
-lots of chopped fresh parsley and dill
-1/4 cup white wine
-salt and pepper
-dash of ground nutmeg
1. sautee the chopped onion in a large pot or sautee pan.
2. add the rice and sautee until well coated with the oil. It shouldn't be too dry or too oily.
3. Add the wine until absorbed
4. add the tomato and season with salt and pepper
5. Add water (as per the rice's instructions) and cook until tender.
6. Add the spinach and let it wilt and then stir. Cook with lid off so that excess liquid evaporates.
7. Remove from heat and stir in the parsley, dill, nutmeg and chopped spring onion.
Please let me know how you like it if you end up making it. Serve with lots of freshly ground pepper on top and yum!
Roasted new potatoes on the side. Ok, I got distracted with the salmon.
I'm sorry, I don't understand what a "julienned mirepoix" is....a Mirexpoix is a Mirepoix... That's a bit like asking for french fry style mashed potatoes, or a julienned Sofrito, no? Not here to cause controversy, but I would hope a "professional chef" and "reviewer" would know the difference between julienne and mirepoix, and their respective relevance to cuisine. Do you mean something like a julienned vegetable medley? If so, I would agree. I'm glad this was resolved, no less. My recommendation would have been a Southern style Succotash that could be kicked up to match the flavor profile of your salmon/salmon seasonings.
OK. Even though this is an old thread, I'm really bored, so I'll reply. I think an earlier poster used "julienned mirepoix" as a suggestion. Now the way I see this is "mirepoix", the vegetables celery, onion and carrots, being cut into a julienne.
I don't think it's all that hard to figure this out. I'm glad this was resolved, no less. Then again, I could be wrong.
What can I say? Plating styles have changed a lot since the seventies, and the "Bolognese" you describe sounds very dated.. On top of that, I'm not sure if Chianti is a great example of the type of cooking durangojo.does.
For those who don't know.... Chianti was a mid-priced Italian restaurant, which opened in the late forties or early fifties. Located in in what became the "Boy's Town" area of West Hollywood, Chianti's identity was a pleasant combination of "business lunch," "family" and "date night," but never "special occasion." also, I don't recall that it was ever high-end or "authentic Italian," but do remember that it remained true to its Italian-American self and unaffected by the cooking revolution which began in the late sixties and seventies. It closed about five years ago, in 2008, I think.
I first ate there in the late fifties. During the eighties I worked at Paramount and some of the smaller studios in the area doing "three camera" shows. On shoot nights we'd get some very long lunch breaks during the late afternoon / early evening and would leave the lot to grab a meal elsewhere. Once in a while "elsewhere" was Chianti. I've always like old-fashioned American restaurants and Chianti was a lot more American than it was real-deal Italian. I remember Chianti fondly -- but as comfort food.
On the other hand, there's a lot be be said for retro. God knows that if it hasn't become my primary interest, I sure as heck do it a lot. The plating you describe could be worth a try -- especially if the pasta was served as a garnish accompanying a main, and not as a "secundi" in its own dish.;
HEY BDL ...............
I'm not positive, but I think you just co-mingled two(2) threads. Cool conversation tactic. LOL.
No offense to Ice but those photos give me a brain freeze. I sincerely hope no one ever looks at those photos and thinks that is a good representation of a Julienne. Not even RR would use those...well ok maybe RR. The only positive thing I could say about a mirepoix julienne is that you could avoid the stringy celery by peeling it before cutting but it.
I think I'd rather just have a bit of tomato cucumber beurre blanc and faux caviar with some Milk weed pods, peas and Marquise potato's.