Currently viewing the tag: "basic"
This is the most fundamental way of cooking asparagus. I learned this from my wife, and as long as I pay attention, it has never failed me. It yields moist, perfectly textured asparagus, tender without being the least mushy, slippery, or thready/stringy on the outside. This also works for asparagus that has been cut into smaller pieces.
Continue reading »
This is a super simple slaw dressing that works with the Broccoli Slaw recipe, or any other slaw type salad with assertive flavors like broccoli, cabbage, cauliflower, Brussels sprouts, or beets. This is the closest thing to the dressings on slaws in grocery store deli’s I can come up with.
Continue reading »
This is the basic technique for spaghetti squash. Using spaghetti squash typically entails two cooking steps. The first is where the squash is actually cooked, and the next is where the “spaghetti” part gets seasoned in a secondary cooking with other ingredients. This is the technique for the primary step, where the squash is cooked and separated into the strands that give the squash its name. From here, you can do all sorts of things to season the squash. Just remember not to over-cook it, and give it lots of room in the pan and minimal moisture to keep it from getting mushy. Also, I find using an oil sprayer really helps ensure an even coat of oil without having really soggy spots or dry spots, which can affect the end results.
Continue reading »
This is a dish to be made at the start of the New Year when the new olive oil has just been bottled. The carrots are cooked simply and act as a sweet and earthy foil to the bright and peppery pungent oil. The oil is drizzled in at the end as a seasoning with a few drops of vinegar and some parsley. If you do not have any olio nuovo, a bright and bold Tuscan oil would serve. This is one of those dishes where the combination is greater than the parts, and there is nowhere for inferior ingredients to hide, so fresh carrots, fresh oil, and good vinegar are all a must.
Continue reading »
INGREDIENTS:
parsnips
other roots (carrots, turnips, beets)
potatoes (optional)
orange juice
tamari soy sauce
olive oil
parsnips
other roots (carrots, turnips, beets)
potatoes (optional)
orange juice
tamari soy sauce
olive oil
Continue reading »
This is a basic celery root salad I use for many things. I combine it with young lettuces, or with sharper greens such as rocket and pepper cress, and it is great with microgreens added in. It makes a nice accompaniment to roast chicken or a foil for firmer fish such as halibut, tuna, salmon, or swordfish. I also like it as part of a hearty “salad” made of grains like wheat berries tossed with mizuna, rocket, frisee, and nuts. This is one of those dishes where I prefer my Ben-Riner slicer (use the medium comb), but a food processor with a medium grater plate or a box grater (use the large holes) will work also.
Continue reading »
This is a riff on a dish I found in “Vegetables A to Z” by Elizabeth Schneider. The result is sublime. I find it interesting to note the changes in flavor as I eat the different colors of the leek, from the white to the palest green to the more uniform green. Try these as a starter or have as a side with roast chicken, salmon, or braised beef.
Continue reading »
Wash artichokes under cold running water.
Pull off lower petals which are small or discolored.
Cut stems close to base. (Use stainless knives to prevent discoloration.)
Cut off top quarter and tips of petals, if desired. (Some people like the look of clipped petals, but it really isn’t necessary to remove the thorns. They soften with cooking and pose no threat to diners.)
Continue reading »
This is the basic method for cooking winter squash either to eat as is, or to prep it for something else, like soup or as a ravioli or tortellini filling. This works for most winter squash, with the only variation being the times, which will change based on thickness of the squash.
Continue reading »
This is your basic method for cooking shelling beans (or “shellys” as some people call them) such as cranberry, borlotti, or Tongues of Fire. This recipe is a great jumping-off point. You can eat these beans “as-is”, and if you have leftovers they go great with grains or into a soup such as a minestrone. You can use this recipe and add in sausages and cooked rapini for a one dish meal, or you can use a nice vegetable stock with some carrots and celery and add some long cooked farro, and puree for a wonderful soup. If you have pesto, it is a wonderful seasoning for these beans. Just stir in a dollop and enjoy an end of summer treat. Enjoy shelling beans while you can, as the season is fairly short, and then these will all be dried beans.
Continue reading »
This is the basic method for sautéing mustard greens. You can add to it as you will. Blanch, then sauté in aromatics flavored with some sort of fat (I tend to go with bacon, ham, or prosciutto because I love the flavor, but good olive oil works fine as a base.) Finish with a dash of acid and serve. For the acid, I vary it based on what the dish is being served with. White wine, cider, red wine, or white balsamic vinegars, or lemon juice, all can come into play-just think of what the dish will be served with to aid your choice.
Continue reading »
This is my riff on a dish from “The Silver Spoon Pasta” book, and it is the epitome of “easy”. It is perfect for when you are bushed and want something quick and simple. However, because it is so simple, there is nowhere for inferior ingredients to hide, so only use tomatoes that are full of flavor, and basil that is fresh and aromatic.
Continue reading »
Padrons are a treat that until recently were found only in Spain, usually at a tapas joint. With a flavor that is hard to describe, it almost seems padrons can be addictive. There are several “basic” methods of cooking these peppers, and this is my take on the most common. Many people deep fry the peppers, but I tend towards the frugal so I prefer to shallow fry the peppers. For stovetop cooking, I also feel I have a little more control this way. Remember not to over load the pan with peppers or you lower the temperature of the oil too much and wind up with limp, soggy peppers. The idea is to blister the skin and brown the peppers a little. Be sure to use a large crystal salt-the crunch it provides is part of the whole experience. By the way, smaller padron peppers are usually mild, but a hot one shows up now and again. This is part of the joy of eating these peppers I think, that little thrill you get wondering if the next one might sting a little. When padrons get larger, say longer than 2 inches, they suddenly turn on the heat and can/usually deliver quite a bit of fire, so be careful.
Continue reading »
This is a basic recipe for cooking up “Braising Mix”, which is typically a mixture of things like curly kale, lacinato kale, collards, chard and sometimes I see mustard greens in the mixes as well. Many people just sauté these greens, but I prefer them cooked longer. This method softens the greens themselves, and helps add nuance of flavor and mitigates the earthiness greens have.
Continue reading »
Most of the time celery is thought of in a supporting role, or as diet food, if it is thought of at all. Integral to so many dishes as part of a base, most would never think of celery as a dish on it’s own, but here it is. This dish has succulence, a bit of crunch, and a clean flavor. Elemental in its simplicity, it makes a great complement or foil for many dishes. High quality butter for this is important as it is all there is to flavor the dish besides the celery. The butter thickens to form a light sauce coating the celery batons.
Continue reading »
Ohitashi are a classic of Japanese cuisine. Typically, they spinach is marinated in a broth based on “dashi”, which is a broth made of dried smoked bonito flakes and seaweed. This is a simpler version using water. To make this even easier, simply remove the stems entirely from the dish, then microwave the spinach to wilt it. This keeps in the refrigerator for a couple days.
Continue reading »
INGREDIENTS:
1 bunch of beets 1 teaspoon olive oil salt and pepper to taste 2 tablespoons of water 1-2 tablespoons vinegar such as white balsamic or sherryContinue reading »