Re: Hello/now vegetables
My favorite method for green vegetables is Italian-style: put some olive oil
in a saute pan, add some minced garlic and the vegetable, cut in bite-size
pieces. Saute until the veggie is bright green, add a half-cup of chicken
stock, and simmer, covered, until just al dente. This is excellent for
broccoli, zucchini and leafy greens. I haven't tried it with lima beans, but
I'll bet it'd be really good, too.
At my local pub in NYC they used to serve rutabagas mashed with a secret
ingredient. I asked Michael Peacock (isn't that a great name?), the
proprietor, what he put in them, but he wouldn't tell me the secret. I think
it may have been carrots; maybe there were some apples, too . They were
sweet, aromatic and delicious, just wonderful. I must try to replicate that
> And then there are stir-fries. Almost any combination of vegetables with or
> without a small amount of meat may be cooked quickly in a wok or large
> skillet. I use lemon juice and canned chicken broth thickened with
> cornstarch or Wondra flour for the sauce, but soy sauce is more conventional.
> As you can see, we avoid even the butter - I only use butter to make
> Christmas candy, though I would still enjoy it.
>> Aw come on, Jim....turnips and rutabagas AND parsnips are yummy when
>> they are harvested before they get too mature and prepared properly.
>> I think that steamed until just right but not overdone, with a touch
>> of butter, salt and pepper and all veggies are much more than 'more
>> or less edible'...they're durn good. About the only veg I boil is
>> potatoes and then only if I want to make gravy - generally steam them
>> For some reason - maybe because they used tough, old specimens -
>> people used to boil the heck out of just about every veg....turning
>> most of them into inedible messes. Might also be they just didn't
>> know about steaming as opposed to boiling. This practice still goes
>> on, but not so much anymore I think with all the oriental cuisines
>> now available in the US, most of which seem veggie based to me - and
>> most of which rely on steaming as the cooking process.
>> David, you must have come from a 'boil it to death' family....too bad
>> it turned you against things like Brussels sprouts, which, if fresh,
>> young and steamed until just tender (about 12 - 15 minutes) are sweet
>> and don't even need added butter and seasonings to melt in your
>> mouth, but a touch of 'extras' makes them even better.
>> Try a little marjoram in your lima beans - just a touch - with
>> butter, salt and pepper...
>> Marge Talt, zone 7 Maryland
>> Editor: Gardening in Shade
>>> From: Island Jim <firstname.lastname@example.org>
>>> amazing that vegetables should engender any kind of passion. aside
>> from a
>>> few dozen indian entrees, vegetables are just, well, vegetables as
>> near as
>>> i can tell. all of them cooked al dente and dressed with a drizzle
>> of sweet
>>> butter and white pepper, thank you, are more or less edible. all of
>>> that is, except turnips, parsnips, and rutabagas--the existence of
>>> confirm the notion that god has a malicious sense of humor.
>>> At 06:16 PM 3/14/03 -0600, you wrote:
>>>> NO NO-- I am with Zem.... Fresh from my garden..yummy!
>>>> Try adding some sauce (cheese or hollandaise) that is what I do
>> for the
>>>> picky folks that come here.
>>>> And yes, I like all veggies..including lima beans...
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