or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Need idea for lite and refreshing side dish
New Posts  All Forums:Forum Nav:

Need idea for lite and refreshing side dish

post #1 of 21
Thread Starter 

Hey All,

 

We are having 6 people over for dinner and I am preparing roast chicken and was looking for a nice lite side dish. Something along the lines of a Jimica and green apple slaw but it doesn't seem to hit the mark in my mind. Any ideas and recipes for a lite refreshing side would be appreciated it.

 

Thanks,

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #2 of 21

How about (lemon) orzo risotto & asparagus w/ gremolata.

 

http://www.seriouseats.com/recipes/2008/01/dinner-tonight-orzo-risotto-recipe.html

post #3 of 21

Fennel and mango (or carrot) slaw either like a Malay onion, or a quick kimchee, or Moroccan influenced with orange flower water, mint, olive oil, and cardamom.

Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #4 of 21

Do you already have a starch in the meal? You could make chilled amaranth with a simple vinaigrette, shaved fennel and some tender greens, such as pea greens or baby arugula. It doubles as a salad and a starch. Best of luck!

post #5 of 21

I enjoy a big salad with grilled or roasted chicken.  Another thought is, a salad of chilled asparagus, surrounded with sliced tomatoes, S&P, over a bed of butter lettuce, dressed with vinaigrette, served on a platter - with crusty bread on the side.


Edited by Cerise - 1/24/14 at 8:54am
post #6 of 21
Thread Starter 

Thanks all for the contributions.

 

@cheflayne I was thinking of a fennel salad but was concerned not everyone enjoys the licorice flavor. I like the fennel and mango.

 

@abaff410 Amaranth is not something I am aware is common here in the states but I like your idea.

 

@Cerise I like your idea but I was trying to stay in season a bit and I don't think  I can get any decent asparagus at this time.

 

My main concern is I am not sure of the tastes of the guests we will be serving so I am not sure how far outside the line I can go. In other words I am not sure how adventurous I can get.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #7 of 21

I just realized you're in Chicago.  How about Chicken Vesuvio - chicken, white wine, garlic, potatoes, artichoke hearts, and peas. You can find it in a google.

post #8 of 21

I'd love to help you but I can't think when it's -15F. ;)  Seriously though, the weather doesn't help much.   I would serve something like a warm potato salad and a big salad.  Maybe a salad of roasted beets, grapefruit, and something else.

post #9 of 21

Tajine of chicken with preserved lemons

 

Every element in this dish was cooked separately and simply assembled "nonchalantly" as you can see!

- roast chicken (preferably using some fennel seeds and garlic on it)

- couscous; probably needs no explanation

- stew of onion, lots of garlic preferably whole cloves in their skin, chili flakes, bell peppers but please do peel them first (a lot of people don't digest the skin) and... delicious fresh tasting preserved lemons. I buy mine in an ethnic shop. Use only the thick peel, do discard the pulp, it's way too salty. Add some black olives toward the end of the cooking time of the stew.

 

post #10 of 21

Or... a chilled red potato & green bean salad, herbs, diced red onion & Dijon vinaigrette dressing.  Add some feta, if you like.

post #11 of 21

What about a warm sweet potato salad with celery & red onion in a chipotle/adobo vinaigrette with fresh lime and orange juice. We sell the ### out of that one this time of year. 

www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

Reply

www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

Reply
post #12 of 21

Roasted carrots with orange and sugar glaze. 

 

I dont know why but i thought of brussel sprouts, with tangerines <_<

 

Grilled peach salad maybe depending on the chickens seasoning :P

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

Reply

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

Reply
post #13 of 21

I made a sweet potato dish a while back that was really good.  I cooked a sweet potato (could micro wave it), and put it in the food proc.  I added zest and juice of two clementines (could use orange), some Greek yogurt, a pinch of mutmeg and two eggs and got it to a creamy consistency.  I baked that in a ramekin in a water bath.  Next time I would omit the yolks and beat the egg whites and fold them in for a more fluffy, souffle like texture.

post #14 of 21

guerken salat - aka cucumber salad.

one of my favs for a light crunchy side.

 

mandoline thin slice peeled cukes; lightly salt; drain in colandar, fridge over night

thin thin slice onion (I like mine with a bit of raw bite)

 

if you're going to make/serve immediately you can skip the overnight draining; but if made ahead, do not skip because the 'un-dewatered' cuke slices go soggy limp.

I highly recommend making ahead to allow good marinade time . . .

 

it's a neat trick for off season because you can pretty much always get some decent cukes and onion.

 

you'll find two major variations - cukes & onions in vinaigrette only, alternately vinaigrette plus sour cream.

I'm not a fan of the sour cream route.

 

as a added attraction - it's a vinaigrette - you can slant it in a thousand different ways to suit.

the acid portion also works well to "cut" the fat/oil taste of other dishes - roasted chicken doesn't have a lot of 'free flowing fat' - but does have some.

done it with leeks vs onion

dill is traditional - but lots fresh lemon juice&fresh basil leaves make a good Med. twist

the vinegar - more/less acid, malted, balsamic

the oil - triple check extra virgin for taste - if not 'neutral' EVOO can overpower via the sponge absorption of cuke slices.

salt/pepper/pepper flakes

the list goes on and on.

post #15 of 21

How about a slaw of celeriac and parsnips seasoned with caraway and dill with an aquavit dressing?

Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #16 of 21

Another thought.. a pasta side dish - penne or papparadelle w/ gremolata, artichoke hearts, evoo, topped with parmesan. i.e.: http://www.ivillage.com/gremolata-pasta-artichoke-hearts/3-r-472368

post #17 of 21

probably too late for your dinner,nicko,but maybe one for the future:

mango(firm & under-ripe),rice vermicelli,cucumber,pomegranate,roasted peanuts & chilli.dressed with a fish sauce,sugar & lime juice vinaigrette.nice n' light with bags of flavour.served here with vietnamese beef

"Be Passionate,Love,Dream Big,Be Spontaneous,Celebrate,Change The World......Or Go Home"
Reply
"Be Passionate,Love,Dream Big,Be Spontaneous,Celebrate,Change The World......Or Go Home"
Reply
post #18 of 21

I love a cold yogurt, cucumber, onion and dill salad. Yum!

Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
Reply
Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
Reply
post #19 of 21
Quote:
Originally Posted by helloitslucas View Post
 

I love a cold yogurt, cucumber, onion and dill salad. Yum!


...recipe straight from the middle east!!!!!!  And perhaps the addition of some chopped tomatos.  

 

 

:)

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #20 of 21
Quote:
Originally Posted by helloitslucas View Post
 

I love a cold yogurt, cucumber, onion and dill salad. Yum!


Lucas, if you change the onion with garlic, you'll have a perfectly "deconstructed" tzaziki! What more do you want Nicko?

post #21 of 21

I've served fennel salad for greek people who don't like to veer too far from their lemon and oregano comfort zone and it's been fine.

 

Fennel

Kalamata olives

Parsley

fennel fronds

olive oil

lemon juice

 

Shave the fennel thin on a mandolin.  Submerge in ice cold water to retain its crispiness. De-seed and slice the olives.  This is a very fresh and acidic accompaniment, it can stand to be served with something more luxurious (like pork belly haha!)

 

Another fennel salad that I usually serve for thanksgiving is:

- fennel

- apple

- toasted pecans

- pommengranates

- dressing made with olive oil lemon juice and orange juice

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Need idea for lite and refreshing side dish