cooking

Meet Your Veggies!

64 Arts

Farmers Market BountyAll ten of them!

According to the list-maker, their definition of vegetable is the broader one: as in, if it’s not animal or mineral, it must be vegetable!

Now, the key to cooking well is not so much in being able to follow a recipe–that’s a great place to start, of course–it’s in the cook’s comfort with their ingredients. The more you cook, the more you learn how ingredients work in various situations. After a while you will find that you’ve gained enough proficiency to save a failing recipe or improve a sub-par one.

So let’s see about these 10 types of vegetables!

Roots

Carrots, Parsnips, Beets, Radishes and Turnips

Split ’em, Peel ’em and Roast ’em up crispy. Any of these veggies (yes, even the radishes) are wonderful after some time in the oven. Turnips, sliced like steak fries and drizzled with olive oil and spices, make a great French fry alternative. Wrap each beet in foil before roasting, the skins just rub off–no knife required! And if you’ve never had a parsnip (they look like a white carrot), they’re slightly sweet with a hint of pepper and can be whipped and mashed in addition to roasted.

Leaves

Ah, those leafy greens. Everything from Arugula to Watercress can make for wonderful salad bases. The heartier greens (like turnip, mustard and kale) make amazing side dishes that cook up quickly in a hot pan with a little bit of garlic and some olive oil. Don’t be deceived by their volume, though: there’s a lot of water in those leaves and they cook down to next to nothing in seconds. Start with way more than you think you’ll need and you’ll have a nice side dish in no time.

Seeds (and Nuts)

When I took Latin in high school a common phrase we learned translated to “from soup to nuts” meaning the whole kit and caboodle since formal Roman meals began with soup and ended with nuts. While a nut course isn’t part of today’s usual line-up, they make a great snack because of their B vitamins and relatively healthy fats (though the latter is why it’s a good idea not to eat too many).

Cooking with nuts is fairly straightforward: they’re great as fillings and toppings and can be ground, in the case of almonds, as a sauce thickener. Mostly you have to be careful that the nuts haven’t gone bad–those fats they are so rich in? Can easily turn rancid, which is why it’s not a bad idea to store leftover nuts and seeds in the freezer–they’re one of the few foods that isn’t harmed by the freezing process.

Seeds also encompass beans and peas and even lentils. Those are best soaked and cooked long and slow in order to tenderize them but they are serious power-houses when it comes to protein and fiber. Always good things. That, and they are so malleable and will take so many different flavor profiles they can be used over and over without feeling like you’re eating the same thing.

Buds

This category is full of the unexpecteds. Buds aren’t something we think about eating but the most common one are the little tiny buds that make broccoli florets look like little trees. Blanch them in boiling water to bring up their color and then use them however you want. We like to just steam them and toss them with a little olive oil, lemon juice and garlic.

Other buds in hiding are cabbage and Brussels sprouts. Cabbage is another one of those foods that deflates as it cooks and looses all that water in the leaves. Steam it in a big pot with a ham hock for your New Year’s Day meal or shred it for an awesome cole slaw. Brussels sprouts are usually boiled or steamed, but split them and roast them with a little curry powder and you will be in for a wonderful surprise!

Fruits

Easy mark, right? Fruits are sweet, juicy, lots of natural sugars and perfect for desserts. All true. But don’t annex them to that final course so soon.

Mangoes and pineapples have enzymes that make them wonderful natural meat tenderizers. They also pair wonderfully as a topping (like a chutney) for grilled meats. Apples and pears are each great matches to pork. And tart cherries or cranberries with chicken? Perfection.

Fruits are pretty delicate, though, so you want to be careful not to cook them too long or they’ll be mush and mush isn’t always great.

Tubers

Potatoes, sweet potatoes, yams and water chestnuts. The first three? Boil them, roast them, bake them or mash them and they’ll be great. Now, for white potatoes you might need to pile on the flavor agents–salt, herbs, garlic out the wazoo. One of the best things about white potatoes is that they are so malleable but if they’re under seasoned? It’s blech.

Sweet potatoes and yams, though, they have a wonderful natural sweetness but you don’t have to stick with the cinnamon and brown sugar. Experiment with a little bit of chili powder or cumin along with the “sweet” spices and edge out of those tuber-ruts!

Now water chestnuts are great in an entirely different way. I have two main uses for them: stir fries (where they soak up that wonderful sauce) and spinach dip. Something about the crunch among the creamy is just heavenly.

Stalks

Celery, anyone? Not just for dieters, some diced celery livens up a chicken salad, helps round out your basic stock-making veggies (along with onions and carrots) and really is good when filled with peanut butter or pimento cheese. So what if it’s a carrier some days, every veggie has its purpose!

Another favorite stem or stalk is the asparagus. Always look for tightly closed tips (those are actually flower buds!) and snap off the bottoms before cooking (if you hold each end and bend they’ll snap where they need to–discard the bottoms, they’ll be too tough to eat). Steam them and add a little lemon juice and pepper. You can go the hollandaise-route, but only if you’re feeling really ambitious.

Peels

Two quick(?) thoughts here: citrus peels are fabulous for flavoring all sorts of dishes without adding extra liquid because the zest is chock full of wonderful oils. All you want is the colored part, the white spongy bits are the pith and they are very bitter.

The other peel worth noting is cinnamon. It’s actually the inner bark of certain trees (cinnamon and cassia)–which is why the whole sticks look so woody. Try adding some to your meatballs the next time you make them–it’s great with red meat.

Flowers

Edible flowers are so much fun! They have the most impact when added as a salad accent but they can also be folded into tarts and cakes, dried and used as teas or–in the case of larger ones like squash blossoms–filled, battered and deep fried!

Always be sure of the source of your edible flowers, you want to make sure there were no harmful pesticides (which is why you don’t just swoop into someone’s garden and dig in!). Edible varieties include nasturtium, carnation, honeysuckle, chickory, cornflower, sunflowers and roses.

Bamboos

Bamboo is generally an acquired taste, but if you eat enough Chinese take-out you might just acquire it. Hundreds of pandas can’t be wrong, right? But don’t go making like a panda and just gnaw on a stalk–they must be fully cooked before eating to prevent unpleasant side effects.

So, are you inspired to try a different vegetable this week?

The Art of Cooking

64 Arts

Oh, wow, how to break this down into a few blog posts? Well, let’s start with the source material, shall we, and go from there!

23 The Art of Cooking

Cooking is the art of transforming various vegetables into soups and dishes. Food is of four kinds: bitten, eaten, licked, or drunk*. The food is cooked with condiments to give it a pleasant flavor. Vegetables that are unpleasant to the taste without condiments often become acceptable thanks to the latter. Vegetables are of ten kinds: roots, leaves, seeds, buds, fruits, tubers, stalks, peels, flowers, bamboos….

Products that are pleasant to lick are made of powdered aphrodisiacs mixed with honey, which may be sweet, salty, sour, or bitter according to choice, which are chosen at the right moment to reinvigorate the body or stimulate amorous ardour. Food and drinks are thus prepared, either uncooked, or else cooked to improve their flavor. Although different, these processes all indicate ways of satisfying taste.

Medieval Borscht

Soup for all Seasons

Soups?! Oh, perfect! As I write this it’s grey and drizzly outside and pretty perfect soup weather. Which reminds me of the Fool-Proof Soup post I wrote for my food blog, Nibbles ‘n Bites, back in July. We love soup year-round and soup is one of those dinners that is tough to screw up no matter how little experience you have in the kitchen. And a slow-cooker makes it so much simpler on busy weekdays.

What are my rules for fool-proof soups?

  • Start with your primary ingredient: beans, lentils or dried peas, chicken pieces or stew meat are good places to start.
  • Add flavorings: an onion, a couple of garlic cloves (minced), salt, pepper and a bay leaf are my go-to flavor choices for almost all my soups.
  • Finish with enough stock to cover all the ingredients. When setting up your soup the night before and using anything that sucks up liquid (e.g. dried beans, pasta or grains), wait to add your broth or stock until just before starting  the soup.
See? Simple!

But that’s just the basics. You can add any number of additional ingredients that you have on hand. Toss in some diced tomatoes, carrots and green beans. Try hard squashes or potatoes added to your basic soup with a bit of nutmeg or garam masala. Maybe some kale or spinach towards the end of the cooking time, or barley or quinoa. Sliced-up sausage adds amazing flavor, as do some smoked chicken wings or ham hocks–perfect when you want the flavor without meat being the main course.

*The preparation of drinks is the 24th art so we’ll deal with those parts later!

~~~oOo~~~

What do you want to know about cooking?
And, while we’re out it, what’s your favorite type of soup?

Oh! And before we sign off for another week, the winner of the Satin Hands giveaway is Miranda from A Duck in Her Pond! I already have your address, Duckie, so I’ll be sending out your prize this week 🙂

Delay of Post Penalty: Excessive Celebration Cooking

Everyday Adventures

Today’s post is going to be a bit delayed–I ended up spending all of Monday night in the kitchen making dinner, trying out this month’s ICC recipe and making 3 King Cakes for Mardi Gras.

See? My time-mismanagement is my office’s windfall.

King Cakes

Goldilocks-like trio of King Cakes

So…. the post I had planned and roughed out for today will show up either late tonight or maybe Wednesday. (Kinda depends on how many Hurricanes we have, tonight!)

In the mean time, and speaking of food, if you’d like to see what I get up to in the kitchen, make sure to check out Nibbles & Bites–this week I’ve got my current take on a Culinary School favorite.

UPDATE: Exhaustion is doing me in, this week–we’ll be back to discuss rings and things next week.

Kitchen Fun!

Nibbles

During a manicure at the Nail Bar (literally a nail place that does your manicure at a wood-and-tile bar while you sip wine or cocktails) I offered to let a friend come over one Saturday and we’d spend the day in the kitchen, preparing awesome food and then have a small dinner party with our significant others. And lots of wine.

After many reschedules, we finally had our kitchen day.

Dinner is Served

Dinner is Served!

The Menu

Bacon-Wrapped Artichoke Hearts

Individual Beef Wellingtons with Onion Marmalade and Goat Cheese
Garlic Green Beans
Oven-Roasted Red Potatoes

Crullers with Vanilla Ice Cream

Q arrived just after 2pm and we donned our matching aprons and got to work.

Desserts were first (as they should be) since they needed to be prepped, piped and chilled before being fried. And then they could sit.

This was one of the Q’s requests, as the light and airy cruller is her favorite and she really wanted to learn how to make them herself. It’s a testament to our friendship that I agreed as I really don’t like to fry things and these are basically fried cream puffs, unfilled but topped with a glaze. We used Gale Gand’s recipe (via Food Network Online) which says it yields 12 (but I think a single batch will give more than that, based on our own yield). Well, we figured since it was early and we’d want to snack test them for quality we’d increase it by half and make sure we still had plenty for after dinner.

Crullers, pre-frying

There's a definite learning-curve with piping the dough.

To pipe the crullers you need a pastry bag and a large star tip, which gives you the traditional “tractor tire” ridges. Trace a 3″ circle while keeping even pressure applied to the bag and the same distance from the parchment-lined sheet pan (about half a inch). When you get back to the beginning, stop the pressure but continue to follow the circle around so that the tail hides in the rest of the grooves.

While those chilled, we got started on the next long project: the onion marmalade. Usually a wellington is topped with either pâté or a duxelles (minced mushrooms, etc. cooked down to a pâté-like consistency). Since neither of our guys are big mushroom fans, I decided it would be fun to try something new. A quick search yielded a recipe that seemed promising. It was also time-consuming, taking up most of the afternoon waiting for the liquid to reduce. It did give us time to start frying the crullers, though, and glaze them (tip: for all that’s good and flavorful, add some good vanilla to the glaze.)

frying crullers

Bubble, bubble, toil and trouble!

I want to try the onion recipe again because it’s truly delicious but almost too sweet (yes, I know, I can hardly believe I typed those words, myself) and I want to make it slightly quicker. Not instant, just quicker.

Meanwhile, we pre-cooked the fillets for the wellingtons according to this recipe. In the past I’ve always baked it just the once and been a little apprehensive about getting the meat done enough while not overcooking the pastry. This method of baking the meat til rare, cooling, assembling and then baking just long enough to heat everything and brown the pastry worked so well I’ve adopted it as my new favorite method.

The side dishes are the epitome of simple: steamed green beans sauteed with garlic, olive oil and a last minute addition of the bacon leftover from the marmalade. The potatoes are steamed first, then tossed with olive oil, salt, pepper, garlic powder, sage and rosemary with just a dash of chili powder before going into the oven to get nice and golden-brown.

The last thing to be started was the appetizer: bacon-wrapped artichokes are, truly, as simple as they sound. Wrap half an artichoke heart with half a slice of bacon, place on a foil-lined pan and broil until crispy.

Let's Eat

Let's Eat

Glaze Upon Pastry Perfection

Dinner was lovely. It took us about 4 hours to cook and the meal lasted close to 3. Q & I had finished off a bottle of Arbor Mist Blackberry Merlot while we cooked, served a bottle of my favorite Pinot Evil during dinner and then had coffee and Blackberry Wine from Chautauqua Winery with the crullers and ice cream (did you know Breyers has a Lactose Free version? I’m officially in heaven!).

Eclairs and lamb have already been requested for the next Kitchen Day.

http://www.foodnetwork.com/recipes/gale-gand/crullers-recipe/index.html

Division of Labor

Nibbles

The stereotype seems to be, among couples, that one cooks more than the other and it’s usually the woman. Is it this way in your home, too?

My first 2 husbands (I say that like there’s been more–Elizabeth Taylor I am not!) were both non-cooks. Oh, sure, they could handle some basics, follow directions on a box, that sort of thing, but they weren’t really comfortable in the kitchen. Each had a specialty, of course. Ex #1 made tacos (from a kit, but he still considered it his specialty) while Ex #2 made chili (at least his was from scratch). Neither were very adventurous eaters.

Which is why I’m lucky that Todd is not only quite good in the kitchen, he’s more than happy to share supper duty with me and willing to try just about anything (as long as there are no nuts or mushrooms, lol). At first he would have dinner started when I got home (nice!) but now that his job has changed and I wanted to be able to test recipes for the cookbook, we tag-team it.

For a while we were strictly using the Menu Mailer each week but, well, that’s starting to be phased out. While it was nice to have everything decided and done, we were craving a little more variety, even if it sometimes means a little bit more work (and having to make our own grocery lists–the horror!). We still have years of archives to fall back on, though, should we not want to think too much on any given week. Instead, he’s pulling things from cookbooks, sites online and even things we’ve seen on Food Network (gotta love that channel!).

So who does dinner in your house?