Once Upon a Chef, the Cookbook by Jennifer Segal

Author:Jennifer Segal [Segal, Jennifer]
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2018-04-24T04:00:00+00:00

CHAPTER 5

sides

roasted corn on the cob with lime-basil butter 157

basmati cilantro rice pilaf 158

springtime sautéed asparagus & peas 161

cauliflower purée with thyme 162

curried roasted carrots 165

butter-braised brussels sprouts with shallots 166

roasted swiss chard with feta 169

garlic & herb roasted baby potatoes 170

broccoli tots 173

PRO TIPS FROM MY KITCHEN: transform vegetable scraps, stale bread, and other leftovers 174

On most nights, I keep my side dishes super simple. I spend most afternoons in my car shuffling my kids and their friends all over creation so, come dinnertime, I have to hit the kitchen running. I need side dishes to practically cook themselves, and they can’t take longer than the main course. Fortunately for me, plain rice, buttered noodles, and instant couscous all make my children happy.

When it comes to sides, simple is usually best anyway. Not every dish on the plate needs to scream, “Look at me!” And basic side dishes make perfect complements to boldly flavored main courses. You might think the Basmati Cilantro Rice Pilaf (page 158) seems plain, but kids love it and it’s the perfect match for my Grilled Buffalo Chicken Kebabs (page 126), which are loaded with spicy, salty, tangy flavor. The Springtime Sautéed Asparagus & Peas (page 161) is delicately flavored, so it makes a perfect partner to Valérie’s Steak au Poivre (page 146), a peppery steak napped with a rich Cognac sauce.

Of course, side dishes don’t always have supporting roles. If you’re making a simple entrée, go for a side with bold flavor. The Roasted Swiss Chard (page 169) does wonders for any simple grilled steak; Curried Roasted Carrots (page 165) will elevate a basic roast chicken to a truly special meal; and the Roasted Corn on the Cob (page 157) is a showstopper that will shine next to anything you serve at a summer barbecue.

In addition to thinking about flavor when picking side dishes, remember that we eat first with our eyes: a colorful plate always looks more appetizing than a monotone one. Try to vary the textures on the plate as well. And if your main dish is rich, pair it with a light, fresh green salad.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.