"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Thread Tools Display Modes
Old 08-10-2012, 04:02 PM   #1
Head Chef
Join Date: Feb 2012
Location: USA
Posts: 1,161
Veronique - Side Ideas?

Green seedless grapes are on sale. YAY! I'm thinking about making chicken or sole veronique (grapes, shallots, white wine, heavy cream, etc.). What are some sides that would compliment the dish (grapes)? (Usually I have lots of ideas. Maybe I'm in a food rut, or it's the heat.) TIA


Cerise is offline   Reply With Quote
Old 08-10-2012, 04:07 PM   #2
Chef Extraordinaire
CWS4322's Avatar
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,186
I'd do a wild rice pilaf because the chicken veronique reminded me of a salad with wild rice - green grape - grilled chicken and toasted almond slivers I often make. But then, I'm from MN and think wild rice goes with everything.

I've got OCD--Obsessive Chicken Disorder!
CWS4322 is offline   Reply With Quote
Old 08-10-2012, 04:16 PM   #3
Chef Extraordinaire
Dawgluver's Avatar
Site Moderator
Join Date: Apr 2011
Posts: 23,798
A nice, crisp white wine. Some lime sorbet. A nice cheese plate.

I agree with CWS, wild rice goes with everything!
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 08-10-2012, 04:32 PM   #4
Chef Extraordinaire
GotGarlic's Avatar
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,484
I'm thinking Israeli couscous with raisins, shallots, sliced almonds or pine nuts, and a dressing of parsley, white-wine vinegar and olive oil. And sauteed green beans, too.
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 08-10-2012, 04:45 PM   #5
Executive Chef
Join Date: Jan 2011
Location: here
Posts: 3,612
I've made fish Veronique although it's been so long I've forgotten the recipe (other than the general idea) and which fish I used (probably some fairly thin fillet, sole would be good). In fact thanks for reminding me, I'd like to cook it again.

The pilaf sounds good to me, or my favorite Lundberg's Jubilee whole brown rice mixture, I think it has wild rice in it too. (Get it at WFM.)

I would serve it with a vegetable side, perhaps green beans. I like carrots too, julienne them and steam them, then toss them in garlic butter and a bit of sugar. Sounds weird, tastes good.

I don't think you need to pick any side specific to match with the grapes. (It's cooler where I am today, now it's only 101. )
Greg Who Cooks is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:23 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.