| I'm often asked about side dishes. I'm sort of bizarre about side dishes, I suppose. I come from the restaurant world, where ... side dishes don't often exist. Typically, a plate is composed, meaning it's not a compartmentalized selection of unrelated things ... a chicken breast, with a side of broccoli, a cheese sauce and a side of roasted potatoes. Most of my personal experience has been more in creating dishes where every bite contains a little bit of something on the plate. This creates more of a mélange ... or a potpourri of ingredients, specifically matched and designed to taste great and look great, with everything else on the plate. For better or for worse, this is my training and my background!|
So, when it comes time to creating a "side" dish ... it's challenging for me. In order for me to really think about the side ... I can't help but need to know what it's on the side OF!
For example, I probably wouldn't serve a habenero tickled bed of spicy peppers as a side for ... Petrale Sole. The sole would get lost amidst the spice! I'm also unlikely to suggest a lightly poached cauliflower, leek and micro-chervil salad with ... say ... Boldly Roasted Bone-In Leg of Lamb. While I'm sure it would be tasty, the lamb commands a heartier side than a dainty little salad like that.
So ... when it comes time to create a side dish ... my mind argues with me ... I go back and forth and back and forth, to try and create something that would generally match pretty much everything! In this case?
For this recipe, I think it's a perfect match for something like pork. A pork chop, or a roasted pork loin. Smoked turkey breast? What about a roasted chicken. Perfect! This is a perfect accompaniment to pork and poultry, but ... I'd skip the fish ... and the red meats with this one. For whatever reason ... my brain says no.
Ah, this particular dish is just outstanding, by the way! It's like a thick, creamy and velvety pudding. It's a bit of extra work to make and does require a quick roux is made from the tapioca flour, but the end result is a silky smooth texture, blended with the colorful vegetables, it makes for a special side dish ... no matter WHAT my history would have you believe. Enjoy this one. WELL worth the effort!
Note: We all have our peculiarities. For this, you could use frozen spinach (just be sure to defrost and squeeze out any extra water) and roasted peppers from a jar or can. I love the vibrancy of fresh spinach and find roasted peppers in jars to be about as good as the real thing ... so I tend to always use fresh spinach and always use jarred peppers. However ... you could use frozen spinach and roast your own peppers ... if you wanted to be different!