What should I cook with...?

[Elizabeth Fullerton]

I'm making Diana Neal's Champagne Chicken for Xmas. I could really use some suggestions as far as what to serve with it. I'll probably let my in-laws cook them, but I might make a few.

[Kat]

Here's what I'd do (more of a "traditional" style, with few twists):

Mashed potatoes with some garlic and rosemary.

Bruschetta, or pasta salad (simply toss cold cooked pasta with a bit of garlic power, onion powder, basil, thyme, vinegar and olive oil).

A mixed-veggie salad with a light-tasting dressing. Vinagerette of some sort.

My mom's pickled yellow beans (you can find this recipe if you click on my name.)

Platter of fresh veggies (cucumbers, tomatoes, carrots, etc. with a dill dip.)

If I didn't do the bruschetta (or if I was going to have picky eaters over), I'd leave out a basket of rye bread with Lactancia cultured butter.

For desert, I'd go for something light in texture that has coffee and/or chocolate in it.

[Bergy]

For one veggie dish how about[recipe=nnnnn]Do ahead Broccoli Cassarole[/recipe], [recipe=nnnnn]Swedish Baked Potatoes[/recipe] and[recipe=nnnnn]Orange and ginger Carrots[/recipe] by Eve Osborne

[Dib's]

I might start with a Chilled Tomato and Scallop Soup, followed by Seared Morels with Spinach and Beet Vinaigrette, Artichoke's with Mint Vinaigrette and Almonds or Green Bean Almondine, and Green Rice.
Whatcha ya makin for dessert? Di

[Elizabeth Fullerton]

Those all sound like good suggestions. At this point the green bean almondine is a definite yes. a layered salad is on the table as well. We have to have coconut cake for dessert (tradition) I've also got a raspberry swirl cheesecake that I've been saving for Xmas.I'd like to do some finger food for the appetizers. Maybe some dips and veggies. Do you think a casserole would be too heavy to go with it? My in-laws are big on casseroles.

[Dib's]

Hmmm-a sweet potato casserole might work, or even better would be spanakopita-layered that is. I have the recipe and will post it if you like. Di

[Elizabeth Fullerton]

Diana, I'm going to sound really dumb here but what exactly is spanakopita - did I spell it right?

[Dib's]

It's Greek.
Traditionally it's frozen spinach thats been thawed, squeezed and chopped, mixed with egg, garlic and parmesan cheese. Then with phyllo/fila dough you can fill strips and fold into triangles, or you can layer the dough/spinach... and cut into squares. I have used-gasp-steamed broccoli and its still great. If doing the triangle thing they are great to scoop up yummy champagne sauce or to dip in blue cheese dressing. By the way I'm in no way a spinach fan and these really are good. I'm pretty sure I've posted the triangle one, I will check and if you like I will post the other way. Di

[Dib's]

Hey there Elizabeth, I guess I did'nt post my recipe but there's one by Elizabeth Pagos that looks much better than mine-I'm going to try it for Christmas, minus the mint.
Spanakopita
I looked at the ingredients but not the method-I dont pat the dough with butter for spanakopitas but use olive oil. If I can help let me know, Di

[Elizabeth Fullerton]

They look really good, however I still have nightmares from the last time I used phylo dough. Do you have any suggestions about how to work with it and not have a stroke?

[Dib's]

I sure do-ignore everything youve ever been told and do this.
#1-thaw it in the box if frozen-
#2-unroll when thawed (this means that you have everything ready)
#3-DO NOT COVER WITH A DAMP ANYTHING unless you want glue
#4 work fast-
and unless I'm making bakalava I use oil-I dip my hands and make prints all over the place-
if Im making bakalava I still use my hands, faster, easier and I always tear it when I use the brush.
If your going for the triangles cut into 4 long strips 4 layers thick with a sharp knife.
Dont bother with oil patting, just fill and roll. I oil the tops at the end and sprinkle with extra parmesan cheese. Let me know if I can help-once I got over my first THREE disasters, gotta say I love the dough and even use it for a different pie crust for chicken pot pies. Di

[Elizabeth Fullerton]

Thanks, I felt like such an idiot when I worked with it that I have never wanted to try it again. I'll think about it and perhaps I'll work up the nerve to do it. Thanks again for your help!

[Dib's]

[Lennie]

Hey Di, I always cover the sheets with a damp tea towel while I'm working -- never had any problems

The oil sounds interesting; I will try that next time. I've always used melted butter spread on with a paint brush.

And everyone, don't be afraid of phyllo! It's what I always use to make apple strudel. Actually, I love anything made with phyllo!

[Lennie]

Quote:

I'm making Diana Neal's Champagne Chicken for Xmas. I could really use some suggestions as far as what to serve with it. I'll probably let my in-laws cook them, but I might make a few.

Elizabeth, do you like asparagus? I think it would work well with the chicken.