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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

3762.0. "Potato or Pasta?" by KERNEL::SMITHERSJ (Living on the culinary edge....) Wed Mar 03 1993 07:11

    Feel free to move this note however I did look at the keywords but am 
    not sure where I should add this.
    
    I am cooking Chicken in a creamy Tarragon Sauce as a main course and 
    would like recommendations as to what I should have with it as regards
    pototoes or pasta.  I shall probably do green beans or a salad or 
    something as the veg, but haven't decided on the accommopanying 
    pasta/potato.  
    
    The problem being is that I need to prepare the potato beforehand and 
    heat it up, or cook something quick like pasta as I shall not have 
    much time immediately before the meal, but do have lots of time in
    the day to prepare something.
    
    So I need suggestions as to what to have, either pasta or potato 
    dishes which can be prepared beforehand and reheated.
    
    Thanks
    julia

T.R	Title	User	Personal Name	Date	Lines
3762.1	There's always rice.	SUBURB::MCDONALDA	Shockwave Rider	`Wed Mar 03 1993 07:39`	13
	Boiled new potatoes, a perfect foil for the rich sauce. Shouldn't take more than 20 minutes, and its one of those set it going and forget about it until time to drain. You can clean and prepare (i.e. scrape if needs be) them ahead of time, so all you need to do is boil them near dinner time. After draining, you could swirl the potatoes around in a pat of butter, perhaps adding a little mint. If you want pasta, I would personally go for a shell type pasta or tagletelli (SP?). I would not go for spaghetti. Angus
3762.2	Another idea	ROCKS::DAVIDSON		`Wed Mar 03 1993 08:42`	11
	Julia, Just to be different, I usually do rice with chicken in a creamy tarragon sauce. The rice really absords the sauce and enables you to get the last little bit off the plate. Ummm, haven't cooked that for a long time, you've got my mouth watering just thinking about it. Mary
3762.3	Great minds...	ROCKS::DAVIDSON		`Wed Mar 03 1993 08:44`	4
	Oops, just read the reply (and especially the title) from Angus. Sorry. Mary
3762.4	Heck, Mary, you did a great selling job in .2. I'ma drooling.	SUBURB::MCDONALDA	Shockwave Rider	`Wed Mar 03 1993 09:00`	1

3762.5		KERNEL::SMITHERSJ	Living on the culinary edge....	`Thu Mar 04 1993 04:09`	11
	OK, I was going to use rice anyway, but the previous replies have confirmed this. The menu will be smoked mackerel pate, chicken in a creamy tarragon sauce with rice (mixed with butter moulded into individual pots and turned out) and a mixed salad. Dessert will be homemade lemon meringue pie. Hmmmmm . I was going to boil the rice in chicken stock rather than just water - is there anything else I can add to the rice that will accommpany the tarragon chicken well? Thanks, julia
3762.6	A favourite: rice, sweet corn and butter.	SUBURB::MCDONALDA	Shockwave Rider	`Thu Mar 04 1993 05:34`	4
	Cook rice. Nuke Jolly Green Giant sweet corn. Mix sweet corn with rice and butter. Make individual moulded pots. Angus