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Additional side for this dish?

post #1 of 10
Thread Starter 
I'm going to be making braised short ribs and mashed potatoes for dinner and was wondering if a veggie side would be too much or just right? The short rib recipe calls for some carrot and cipollini onions so those are out but I can't quite figure what would be a good addition. It doesn't have to a vegetable so any useful suggestion will certainly be appreciated.
 
Recipes to be used:
 
Also a side note type question: I was thinking of adding some red wine to the shorts ribs cooking process and using the same wine to drink with the meal. Is this type of thing okay to do?
post #2 of 10

Welcome to ChefTalk FuturePotus,

 

An apple coleslaw would go nice with those short ribs & mashed potatoes.

 

As far as adding wine, I would add some cooking wine (wine already open - if you have) but reserve the good wine for drinking. Once you cook off the couple of ounces you might splash in  , you will not taste the alcohol as it cooks off.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #3 of 10

you can't ever have too many vegetables in my book...just pick something you like...it doesn't have to 'match'....but if you want to...here's my suggestions, and they are easy breezy...oven roasted broccoli with roasted garlic...bake in a 400 degree oven with garlic slices, evoo and s&p for 10 minutes....you can do the same thing with asparagus.....maybe add some scallions or chives to your mashed potaotes  as well. why can't you have multiple vegetables? petals' cole slaw as a starter would be good or a simple greens salad, or a caesar, would get my vote.  as for the cooking wine, i agree with petals, don't use the red that you are drinking. i know some recipes say to do that, but to me it's a total waste of good wine...save that for your dinner...what's for dessert?

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #4 of 10

NO. You don't EVER use "cooking wine". Now Petals, in her wisdom of experience, said "(wine already open - if you have)". That, is OK, but nothing called or labeled "cooking wine".   Every good short-rib recipe I've ever made/ate screams for red wine. Using the same varietal for both the cooking part and the drinking part is the smart way to go. You do not need to use the same wine, but try to use the same varietal. I said this example somewhere else, but I'll repeat it for you. I'm not going to cook a dish w/ a $95 Pinot Noir, but I'll be very happy to drink it with the meal. 

 

I also agree w/ that "cole-slaw" suggestion. Joey's suggestions were good too. I would usually put this recipe in the "vegetarian" thread, but you can have it here. 

 

Weekday Vegetarian: Grilled Cauliflower with Smoked Paprika

 

P1170195.JPG.158x118_q85_crop-center.jpg     

This recipe is from Grilling Vegan Style by John Schlimm.

 

 

1 medium-size head cauliflower

1/4 - 1/2 cup extra-virgin olive oil

2 tsp seasoned salt

2 tsps smoked paprika

 

~ 1. Heat the grill to medium or medium-high.

~ 2. Remove the stem and leaves from the cauliflower. Wash the head well and pat it dry with paper towels. Rub the olive oil all over the cauliflower and sprinkle it with the salt and paprika. Let the cauliflower rest for a few minutes, then wrap it fairly tightly in heavy-duty aluminum foil.

~ 3. Grill the cauliflower for about 45 minutes, or until it's as tender as you like it, testing it with a long toothpick.

~ 4. Unwrap the head, carve it and break it into florets. Serve warm. OR Break the cauliflower into florets, season, and place the seasoned cauliflower directly on the grill grate for several minutes, turning occasionally until golden and browned.  That's the best part. 

 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
post #5 of 10

Braised Julianne of Veges(carrots, celery. onion, parsnip served in a zucchini boat

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #6 of 10
Thread Starter 

Thank you all for the responses.They all sounded so good but in the end I believe I will go with asparagus and zucchini sauteed in butter and garlic topped with parmesan.  And to be honest I did not even think of a salad or a dessert but now that it has be mentioned I think a ceasar salad would be perfect. I have never been a dessert person so I a at a complete loss in that department. --Sorry for all my lack of knowledge, my girlfriend ALWAYS cooks for me and I want to try and do something special and make her a really nice meal on Saturday.

 

I have some Robert Mondavi cabernet sauvignon that has been opened since last Thursday would that be good to cook with as long I stick with a cabernet sauvignon for the meal.

post #7 of 10

yes, the cab you have is fine for cooking....you don't have to neccessarily drink a cabernet with your dinner...you could drink a merlot or a malbec or maybe try an argentinean red....they are very good with very good prices. for dessert, you could make this wildy simple by macerating some fresh wonderful berries and putting them over a simple store bought lemon pound cake ,with a scoop of frozen berry or peach yogurt or even vanilla ice cream. it's a lovely jesture you are making, i'm sure it will be a wonderful dinner.....enjoy!

joey

if you don't make a ceasar salad another refreshing easy summertime salad is mixed baby greens and sliced strawberries...with a ight vinaigrette(think orange)

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply
post #8 of 10

Yes, you could drink anything at all with your dinner. If you cook w/ a cab ... you should drink a cab for dinner. Again, you can make any choice you like. Cab is the best choice. OMG already. 

 

 

 

 

 

 

 

 

 

 

LOL @ you Joey .................................... but in a very friendly way. 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
post #9 of 10

9 days for a red wine is too much time, unless you stored it in the fridge. In your position, i would taste the Mondavi first to check it's ok.

Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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post #10 of 10
Thread Starter 

I see, I will check it first to see if it's a bit off. 

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