This is really part 2 of 'So many recipes, so little time". Part I, the salad is here.
So where were we. Oh yes: Fine Cooking, April/May 2011 issue. i'm flipping the pages and see a photo of shrimp amongst rosemary and thyme sprigs. "Sweet Lady wife loves shrimp. I will make this tonight", I said to myself.
The problem with preparing a spectacular main course is to come up with something to serve with it. Something sufficiently spectacular that it doesn't look like Oliver Twist at the queen's coronation (but not so spectacular that it visually overpowers the main course).
I had resigned myself to hunting for a suitable side dish when I got to page 36: Vegetable Saute with Orange and Balsamic. "This is it!", said I.
Fine Cooking has taken a cue from Cooks Illustrated and begun articles deconstructing dishes and I like it. This one is "The RIght Way to Cook Vegetables" and is worth thr peice of a year's subscription all by itself.
These two dishes were prepared verbatim per the recipes in April/May 2011 Fine Cooking so I'll not repeat them here.