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Side dish for chicken piccata

mitzie's picture

I'm making chicken piccata tonight. What should I serve alongside?

semmens's picture

(post #32740, reply #1 of 23)

I like broccoli with it, but if you see some really nice green beans those would work too.

Glenys's picture

(post #32740, reply #6 of 23)

Why, in th middle of summer, would you choose a vegetable that haunts the supermarket twelve months a year???

semmens's picture

(post #32740, reply #8 of 23)

Just personal preference I guess. And if you read my post, I also mention green beans.

Now I know what those people mean who talk about snippy posts.

Edited 7/4/2006 12:06 pm ET by semmens


Edited 7/4/2006 12:08 pm ET by semmens

Jean's picture

(post #32740, reply #13 of 23)

That wasn't a snippy post, it was a teacher's question. When you get to know us better, you'll know the difference. :)



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MadMom's picture

(post #32740, reply #15 of 23)

Thank you.  Glenys has forgotten more about food than most of us will ever know, and I, for one, look at her posts as educational, rather than snippy.  I've learned so much from CT, a lot of it from her, and I am in awe of her knowledge.  For example, I'm trying very hard to eat "seasonaly" now...savoring the wonderful strawberries when they are in season, but refusing to eat the cardboard things which are now available year round.  I know I won't always do it, but it sure has made eating more fun.



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semmens's picture

(post #32740, reply #16 of 23)

Okay then, I will give it some time :)

wonka's picture

(post #32740, reply #11 of 23)

I have so much broccoli in my garden that we are eating it every second day and loving it.

Glenys's picture

(post #32740, reply #12 of 23)

I've learned a few things from chefs who garden, including J.P., who's an avid gardener. First, anything that comes from your own garden, should be loved at all stages, including consumption. If you love it plant it. Second, if it means sacrificing a common vegetable or herb for one that appears but briefly in summer, or takes up precious space, they make a choice, often opting for other "pleasures".
It still doesn't change my drive, or theirs, for seasonal change.

wonka's picture

(post #32740, reply #17 of 23)

Hi Glenys,


I agree with you about eating seasonally. I'm a farmers market junky. I try to grow some of my favorites. Unfortunately I have a very small vegie patch (in the only place that gets sun-approx.5 hours) and crop rotation means growing something different each year. It's broccoli's turn this year. I am also growing garlic (everyyear), lettuce (everyyear) beets, zucchini, leeks and scarlet runner beans up the fence. The hot vegies are not an option in my garden, hence the markets. I can't wait for the artichoke lady to come to the market. My favorite seasonal vegie.


p.s. I've been really enjoying alot of your recipes of late.

Aberwacky's picture

(post #32740, reply #18 of 23)

One of the nice things about growing your own food is that you get to pick what you want to grow.


I've found broccoli fresh from the garden to be SOOOOO much better than what's available at the grocery it doesn't even taste like the same vegetable.  It does suffer from wating to get to table.  Of course, broccoli season for me is March-April.  Can't grow crucifers in the summer here. 


Homegrown carrots, though, I haven't found to be any better than storebought, so they don't get space in my garden.  Even the fun purple, red and white varieties.  I'd rather use the spring space to grow greens or beets, which are better homegrown and harder for me to find here.


My summer garden is packed with heirloom tomatoes (25 varieties this year), 4-5 varieties of cukes (for eating and pickling), 12 kinds of hot and sweet peppers, beans, squash and okra and annual herbs along with stands of garlic and onions.  I'd grow corn, but it draws the racoons who then eat everything else.


Growing my own lets me pick varieties not found at the farmer's market, and veggies that my family will eat.  Or not, as the case may be, LOL.


Leigh


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Glenys's picture

(post #32740, reply #19 of 23)

I had a well known chef tell me that growing parsley was a waste of space when it was cheap and easy to buy so the space was taken up with chervil and other snipping delights. Totally agree with any space given to tomatoes but I'd never grow zucchini again in my life, or worse yet, vegetable marrow. It all comes down to likes and the value of space and work.

shoechick's picture

(post #32740, reply #20 of 23)

Hey, don't knock growing your own parsley.... after 5 grocery stores for flat leaf, it will be a permanent fixture on my deck.

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Glenys's picture

(post #32740, reply #21 of 23)

No knocking it. I grew flat leaf, when I still had green space. At least I have a few herbs at the lake. The savoury is a complete bush. What a great herb.

semmens's picture

(post #32740, reply #2 of 23)

Orzo would be a good pasta choice too; I agree piccata needs some kind of pasta.

I would not jazz it up too much so as not to distract from the yummy piccata sauce.

Glenys's picture

(post #32740, reply #9 of 23)

" I agree piccata needs some kind of pasta.

I would not jazz it up too much so as not to distract from the yummy piccata sauce.
"
Good thinking. Preferably a fat noodle like pappardelle made with egg as opposed to "secco."

Glenys's picture

(post #32740, reply #10 of 23)

I would have asked the same question in a lively exchange over food and as I did, point out that I agreed with your next comment.
We spend endless years and effort trying to get people to think outside the supermarket box so when summer comes, it mystifies me.

butterscotch's picture

(post #32740, reply #3 of 23)

Agree with everyone else about the pasta. Or, if you're willing to turn on the oven, roasted potatoes are a nice accompaniment, too. For the vegetable, I'd do steamed asparagus or carrots.

marie-louise's picture

(post #32740, reply #4 of 23)

Spaetzle & a green vegetable.

CulinaryArtist's picture

(post #32740, reply #5 of 23)

Orzo and roasted broccoli with garlic and drizzled with lemon olive oil!

Jimbo the TRAVELING CULINARY ARTIST


http//:www.travelingculinaryartist.com

Jimbo the TRAVELING CULINARY ARTIST

http//:www.travelingculinaryartist.com

Glenys's picture

(post #32740, reply #7 of 23)

If you're going to add something to the plate, it should harmonize with the piccata sauce as well. Mushrooms, lemon and caper sauce is not harmonious.

Glenys's picture

(post #32740, reply #14 of 23)

I love lemon on raw mushrooms but I think the piccata sauce, and yes I'm quite traditional in the Italian vein, is best shown off with fat noodles and a green vegetable.

camililly8's picture

Side Dish for Chicken Piccata (post #32740, reply #22 of 23)

I like to keep it simple so that the sauce remains in the spotlight; from there, I build my side depending on the season. Taste and texture are important, too.  During the winter I may medium dice and roast parsnip and wild mushrooms, little evoo s&p. Summer, haricort verts or asparagus..oh ya!. For a starch, parsnip and turnip are great alternatives to the potato. 

Gretchen8's picture

Five year old post!!! ;o) (post #32740, reply #23 of 23)

Five year old post!!! ;o)