Restaurant-Style Veggies
Smart Solutions : Episode SSL-758 -- More Projects »
Cookbook author Mollie Katzen shares the secrets to making everyday veggies taste as delicious as those in restaurants. The trick is to cook vegetables twice--once in a quick water bath, and then finish them by sauteing just until heated through.
- Cook veggies individually, according to their size and thickness. Greens should be in the water about 10 seconds, green beans about 30 seconds, and broccoli about one minute.
Use a pasta pan with a colander to make blanching vegetables quick and easy. Simmer water and dunk in vegetables (figure A). Remove colander and drain a moment.
Plunge the veggies into an ice bath to stop the cooking immediately and retain their bright colors (figure B). At this point, vegetables can be held in the refrigerator or freezer.Precooked veggies can be pan-mates since they were blanched properly according to their size.
Add oil or butter to pan and heat through. Toss in veggies and shake well (figure C). Add seasoning as veggies begin to heat. Use items such as chopped garlic, salt, pepper, perhaps a bit of thyme or savory. Remove to a serving platter as soon as they are hot.
Resources The New Moosewood Cookbook
by Mollie Katzen
Ten Speed Press, 2000
Order this title from Amazon.com.
Guests Mollie Katzen
Cookbook Author / Owner, Molllie Katzen's Favorite Things
PO Box 55742
Indianapolis, IN 46205-0742
Fax: 317-579-0401
E-mail:
mollie@molliekatzen.com
Website:
www.molliekatzen.com
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