Looking for a recipe for potatoes to go with ribs cooked with Chianti..?!


Question:

Looking for a recipe for potatoes to go with ribs cooked with Chianti..?

one ingredient in my rib recipe is chianti, and im trying to find a recipe for potatoes to go with it. im thinking of using my slow cooker for the potatoes, but i cant think of how to season them. (i thought of pouring beef broth over the potatoes and adding onion soup for flavor along with some chopped up onions and garlic, but i dont think it will go nicely with the ribs) im trying to make an elegant italian meal for my husband's grandfather and he knows good italian food (he spent 3 years in italy! lol)

ill take any suggestions you may have.

thanks in advance and have a great day!

Additional Details

4 weeks ago
chianti is an italian red wine

4 weeks ago
please keep in mind that im trying to make an elegant italian dinner for an old man who has spent the past 3 years in italy


Answers:
4 weeks ago
chianti is an italian red wine

4 weeks ago
please keep in mind that im trying to make an elegant italian dinner for an old man who has spent the past 3 years in italy

These sound like they would work

ITALIAN STYLE POTATO CASSEROLE

3 lbs. potatoes, peeled, thinly sliced
1 lg. onion, sliced thin
1 lg. can Italian style tomatoes
1 lg. clove garlic
7 tbsp. cooking oil
Oregano to taste
Salt and pepper to taste
Grated Parmesan cheese

Spray bottom and sides of 8x12 inch baking dish. Add 4 tablespoons cooking oil to bottom of dish. Layer ingredients as follows: sliced potatoes, a few slices of onion, Italian tomatoes, oregano, salt, pepper to taste, Parmesan cheese and 1 tablespoon of cooking oil, 3 times. Bake at 350 degrees until potatoes are cooked, about 1 hour and 15 minutes

BAKED POTATOES (ITALIAN STYLE)

6 long potatoes
1 lb. sweet Italian sausage
3 tbsp. chopped green pepper
2 tbsp. chopped parsley
2 tbsp. butter
1 tsp. salt
1 tsp. pepper
2 lg. egg yolks, beaten

Wash and bake potatoes. Let cool enough to handle. Meanwhile, mash and lightly brown sausage. Add green pepper, parsley and cook 5 minutes, or until pepper is limp. Cut a 3/4" slice off top of potato. Scoop out center. Add butter, salt and pepper. Mash and stir in sausage mixture and eggs. Put mixture back in shells and bake until brown.
Can be frozen and used for future meals.

14 or 15 large red potatoes (about 5 pounds)
Salt and pepper
1/2 cup chopped fresh parsley leaves
1/2 cup chopped green onions
3 large cloves garlic, thinly sliced
1 heaping teaspoon salt
1/2 teaspoon dry mustard
1 scant tablespoon sugar
1 tablespoon Worcestershire sauce
1 cup olive oil
1/2 cup tarragon vinegar



Place potatoes in a large pot and cover with water. Bring to a boil, generously salt the water, and boil the potatoes until tender, approximately 30 to 40 minutes. Drain and let stand until cool enough to handle. Peel potatoes, if desired, and cut into 1-inch chunks. Place cut potatoes in a large bowl. Sprinkle parsley and green onions over potatoes. Make the sauce by mixing the rest of the ingredients together in another bowl; then pour sauce over the potatoes. Stir well. Let stand all day, or at least for 4 hours, stirring every hour. Do not refrigerate. Serve at room temperature.

Maybe a pototo pancake to be used as a base for dinner.
You grate the potatoes, squeeze all excess water from them, add a cup of sifted plain flour, and an egg and cook over a medium to high heat until golden brown. Do not make pancakes too thick or they will not cook all the way through. These are nicer if you add a little parmesan, freshly gound black pepper and a little garlic.

this goes with everything. it's quick, easy, and super tasty. you can add a tablespoon of chopped rosemary if you have some...

1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes
1 small red bell pepper, seeded and cut into thin strips
1 Italian mild green pepper, cubanelle, seeded and thinly sliced
1 medium yellow skinned onion, thinly sliced
4 large cloves garlic, cracked away from skin
1 teaspoon crushed red pepper flakes
1/8 cup tablespoons extra-virgin olive oil
Coarse salt and pepper

Preheat oven to 500 degrees F.
Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left hole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.

Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!

I have never used a slow cooker but would suggest that you add carrots, a chopped onion or pearl onions, chopped garlic, fresh parsley and chicken broth. Use real vegetables, not the onion soup stuff.




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