Recipes: Side dishes

Do you have the perfect entree, but don't have the right side dishes?

Here are some ideas from chef Rick Rodgers. Rodgers often sautees and simply seasons fresh vegetables, which he parcooks in boiling water just until crisp tender. Rinsed under cold water, drained and completely dried, they can be stored in paper towels in plastic bags until you're ready to cook them.

Broccoli and Cauliflower with Almonds

In a large skillet, saute parboiled broccoli and cauliflower florets in extra-virgin olive oil. Sprinkle with toasted, chopped almonds. Season with salt and crushed hot red pepper.

Carrots with Tarragon

Cut carrots into 1/2-by-3-inch sticks; parboil (and store) as directed above. In a large skillet, cook chopped shallots in butter until softened. Add carrots and cook until heated through. Toss with chopped fresh tarragon. Season with salt and pepper.

Maque-Choux

An unusual Cajun side dish ("choux" is "cabbage" in French, but there's no translation for the full name) adds color and spice and, well, bacon to the meal, and you can make it a day ahead (without the tomatoes).

6 strips thick-sliced bacon
1 medium onion, chopped
1 medium red bell pepper, cored, seeded, chopped
2 medium celery ribs, chopped
4 cups thawed frozen corn kernels (better, less sweet choice than fresh in November)
2 garlic cloves, minced
1-1/2 teaspoons Cajun Seasoning (recipe follows)
2 large ripe tomatoes, seeded and chopped

In a 12-inch skillet over medium heat, cook the bacon, turning occasionally, until crisp and brown, about 5 minutes. Using a slotted spatula, transfer to paper towels to drain.

Pour out all but 3 tablespoons of the bacon fat from the pan. Add the onion, bell pepper and celery to the pan and cook until the onion is golden brown, about 10 minutes.

Add the corn, garlic and Cajun Seasoning, and cook, stirring frequently, until the corn is heated through, about 5 minutes. (The maque-choux can be prepared up to this point 1 day ahead, cooled, covered and refrigerated. Reheat gently in the skillet over low heat, stirring often.)

Stir in the tomatoes and cook, stirring occasionally, until they are heated through, about 5 minutes. Chop the bacon and stir it into the maque-choux. Season with salt. Serve immediately.

Makes 8 servings.

Cajun Seasoning

2 tablespoons sweet paprika (preferably Hungarian)
1 tablespoon dried thyme
1 tablespoon dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper

Combine in a small bowl.

(Recipes courtesy Rick Rodgers)