Chef Andrew Zimmern tells how to work with exotic vegetables that can be found at the local grocer.
Artichokes
- Artichokes belong to the thistle family.
- Look for artichokes that are firm and heavy for their size. Summer and fall artichokes tend to be flared and conical in shape. Spring is the peak season for buying artichokes.
- Raw or cooked artichokes will keep up to a week in the refrigerator. Make sure to sprinkle with water and package them in an airtight plastic bag.
- To rid the artichoke of thorns, either cut off the top 1/3 of each leaf and trim off the entire top, or hold the artichoke upside down and pass it quickly through the flame of a gas burner. The sharp point will burn off.
- The heart or choke of the artichoke is completely edible. After all of the leaves are pulled, scoop the fuzzy center out with a spoon.
- To stuff artichokes, steam the artichoke, scoop out the center, leaves remaining, and stuff with your favorite filling.
- The meaty part of artichoke leaves can be trimmed off and used in pasta sauces or as meat toppings.
- Following are several ways to prepare artichokes:
Steaming
This is the most tasteful preparation, as the leaves are especially tender. Simply steam them on a rack for 25 to 40 minutes.
Boiling
Bring three inches of water to a boil, adding oil, lemon juice or other types of seasonings if so desired. Place prepared artichokes in the saucepan, and cover for 25 to 40 minutes. The artichoke will be done when the petals near the center pull out easily. Drain excess water out of it by placing it upside down.
Microwave
Place prepared artichokes in a microwave-safe bowl. Add water, cover and microwave on high. For two artichokes, you will need to add one cup of water and it will need to cook for seven to 10 minutes.
Eggplant
Eggplants belong to the solanceae family, the same as tomatoes, potatoes and peppers.It is very versatile and can be sautéed, boiled, grilled, added to stir-fry and baked. There are male and female eggplants. The male eggplants have fewer seeds and are less bitter than females. A female eggplant has a small indentation on the bottom and is usually larger in size than the male. The male has a small scar-looking mark on the bottom of it. To give an eggplant a better texture for cooking and to make it less bitter, it should be salted and pressed. Salt will draw out excess water, which is unwanted, because when cooking it will absorb the oils being cooked in and become mushy. Try one of these two techniques of salting and pressing: Salt slices of eggplant and let it drain for an hour, then place each piece of eggplant in a ricer and squeeze out extra water, or try pressing between two paper towels. Eggplant makes a great stuffing for other vegetables. Process with onion, garlic tomatoes and basil, and stuff your artichokes, tomatoes or peppers.Add some texture and interesting flavor to your spaghetti sauce by adding drained eggplant. Guests Andrew Zimmern
Professional Chef and Culinary Expert, Food Works Inc.
1116 Raymond Ave.
St. Paul, MN 55108
Phone: 651-335-7456
E-mail:
chefaz@visi.com
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