In my humble opinion, one of the great things that attracts cooking in the way from seeds is not only the meat texture, but also the ability to grow seasonal, fresh market vegetables on your dinner plate. . Yes, this is an easy way in the hot months, when there is no major intervention required for a home cook to make corn, sugar peas, tomatoes, cucumbers and vegetables to sing. (I’m crying, summer!) But this time of year? Well, there are only so many nights in the boring broccoli line roasted with olive oil, salt and pepper that I can handle. If you find yourself in a similar predicament, here are five steps you can take to get the best fried leaves …
1. ANSWER YOUR BED
For a while now – not in the winter – I have been putting fried leaves on the “bed” of something sweet, whether it’s herby yogurt, hummus, guacamole, or artichokes (above), a recipe. I took the plant wizard Amy Chaplin. I love the difference between roast-y char charcoal and the cold chill of the sauce.
Artichoke Soup: When your leaves are burning, add 14-ounce can drain the hearts of artichokes (one-part, whole, of any kind) to a blender or food processor with 1/3 cup of olive oil, 2 or 3 chopped mascallions, half a lemon juice , salt, pepper, and a few tablespoons of water. Mix until smooth and sweet, cut both sides in a blender, and add more water until you get the consistency you want. (Chaplin uses its sauce as a salad dressing, so it is thinned with water, up to 6 tablespoons; on this plate, I like the consistency to be sweet-hummus-ish.)
Works with: broccoli, Brussels sprouts, cauliflower, kale, beets, mushrooms
2. USE EYES
Let’s talk about what happens before your leaves are put into the oven. Kay Chun, recipe maker a NOW Cooking, makes miso butter, then pours it with its produce. “It’s a quick, easy way to grow and grow vegetables using cooking utensils. Eyes melt by burning, adding deep and sweet notes of salt.”
Miso Compound Butter: Combine white eyes, butter (room temperature makes it easy), mixed garlic, shiny ginger, chopped scallions (or chives), salt and pepper. Start with a 3: 1 ratio of butter to the eyes, then adjust it according to your taste. You can smear them on the leaves, then heat them in the oven and stir everything when the butter melts or you can wipe them with neutral oil – not olive oil, it fights eyes – until the mixture spreads and can be tossed with veg.
Works with: Broccoli, cauliflower, Brussels, carrots
3. Add QUALIFICATIONS
Cookbook author Susan Spungen, whose next book is about vegetables, offers additional ideas for raw almonds, dried figs, and rosemary or sage mixed with fennel, shallots or squash before baking. “Figs are like caramelize,” he said. And fruits and nuts adorn the leaves in the best possible way – you can look at tiny pieces of roasted almonds and figs while eating.
Baker-Almond-Herby: Combine squash, fennel, shallots, rosemary leaves, almonds, figs, sage leaves, rosemary sprigs, salt, pepper, olive oil, salt and pepper, in a large bowl. Place on a baking sheet and cook for 30 minutes at 425 ° F. Mix and toss, then continue to bake until all is well, 25 to 30 minutes.
Works with: Squash, fennel, shallots (or a mixture of them)
4. GOOD THINGS AND SEEDS
I was always looking for an easy way to change the roasted butternut squash squash, so I was thrilled to hear Chun’s ideas. “Squash can sometimes be just one word: soft soft!” He says. So, he adds a spice to the mixture of fried cereals.
Spicy Seed Topping: Pour minced shallots in neutral oil in a skillet fixed over medium heat and cook until golden brown. Add the seeds (fried pepitas, sunflower or sesame) and add salt and pepper.
Works with: squash butternut, delicata squash, carrots
5. READING AND TESTING
“Well, here’s what I’ve always eaten: Brussels sprouts or potatoes stuffed with tahini,” says Asian Love Love author Hetty McKinnon. It starts with the first dressing of tahini, and then every few nights, adds a spoonful of spice to the dressing to change. “Sometimes I prefer tahini with preserved lemon porridge or roasted garlic,” he says. “One night, I added zhoug [a spicy Yemini green sauce, which you can find at Trader Joe’s] and it was amazing! ”
Basic Tahini lock: Mix tahini with a little water (about 2 teaspoons of water per 1/4 cup of tahini), garlic clove, half a lemon juice, and salt to taste. It can hold (dry) a bit, but keep beating until it settles, adding more water to achieve what you want.
Works with: Brussels sprouts, potatoes, broccoli, cauliflower, butternut squash
What are your favorite ways to add fried vegetables? Please share…
PS Only five salad dressings you need and how to make the recipes amazing.
(Christine Han’s big picture of The Weekday Vegetarians.)