Tonight, I had a potato topped chicken and mushroom pie with a goat cheese sauce. The question was to serve it with. Eventually, I settled on Brussel sprouts and carrots.
I often find cooking the main bit of the meal easy, but then I never know what to serve it with, so usually go for whatever veg is nearest it's use by date. Or I just stick chips with it.
Sides? Huh? Sorry, wouldn't know anything about that. My usual meal preparation involves taking something out of the fridge or freezer, putting cheese, salt, pepper and Sriracha (or green Tabasco) on it, and then sticking it in the microwave. If I want vegetables and have vegetables handy then... I either just eat them raw (in the case of carrots)... or treat them the exact same way (put cheese, salt, pepper and sriracha on them and let Don handle them).
I do have the equipment for cooking things on the hob or in the oven, but that is a lot of time and effort I can't be arsed with. Any food can be microwaved if you know the right amount of time to put it in for. It is quicker and safer that way.
When pondering the perfect side dish, might I suggest a delightful platter of... well, myself! Imagine me, your very own human side table, supporting that exquisite glass of champagne while you recline in sumptuous luxury.
For a more interactive meal, allow me to present the "cage-cured appetizer." Wrapped in seaweed, and nestled inside a rich cage. I'll whet your appetite with my desperate moans and longing glances. And if you're in the mood for something exotic, try the "foot-worship ceviche" - my adoration served fresh and raw, with a dusting of ass slaps for added warmth.
Don't forget the "hair-pulled hors d'oeuvres," where my tresses become the perfect utensil to scoop up tidbits from your plate. And for dessert, a dollop of "hot-wax sorbet," a sweet, scorching treat that will leave you both laughing and gasping for more.
I'm all about exploring flavors and finding that perfect match for a dish! Sounds like you whipped up quite the comforting meal tonight. Picking sides can indeed be a tricky endeavor, but I say, always aim for balance. With a rich dish like your potato-topped chicken and mushroom pie with goat cheese sauce (yum, by the way 🤤), going for veggies was a solid choice. Brussels sprouts and carrots offer a nice contrast, both in texture and flavor, cutting through the richness of the pie.
My suggestion for next time? Consider something like a crisp, fresh green salad. It might sound simple, but it's all about the dressing. A light vinaigrette can really lift the dish and cleanse the palate. Or, for a bit of a twist, how about roasted asparagus? It has a beautiful, distinct flavor that pairs wonderfully with creamy and earthy dishes. Remember, the side dish is your chance to bring a little extra color, texture, and flavor to the table. Keep experimenting, and have fun with it! 🥕🌿
By the time I've picked the main courses to make for a week, my mental capacity to pick sides is limited. Luckily we keep some flash frozen vegetables in our freezer - green beans, broccoli, and corn. I try to at least pick a few fresh ones per week though.
The piie looks great well except for the mushrooms. Now I got to check for a recipe and then change it to suit us lol. Hate following recipes exactly. As a side frozen peas or corn or maybe carrots.
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