Broccoli is (le sigh) a common green vegetable. For people who are unfamiliar with food, it’s a safe vegetable to cook. As a premier healthy vegetable, it’s more likely to be dropped in everyone’s shopping cart. A carnivore restaurant includes it in their vegetarian menu. As a home cook, I walk pass it in the grocery store, because there are exotic vegetables to discover.
A few weeks ago, I was invited to a “Blues Crawl, a blueberry-theme dinner. The evening started with a Blueberry-Jalapeño Margarita from The Arlington Club. Then we proceeded to tasting Blueberry Tamales from Fonda Chelsea Restaurant. The main course was Blueberry-Coffee Rubbed Skirt Steak served with Tomato Confit and Mascarpone Polenta from The Delicatessen. The evening ended with LAVO NYC’s Blueberry Semifreddo with Essential Blueberry Sauce. All the savory dishes brought out blueberries’ tart and juicy flavor without tasting similar to a dessert.
Dad’s recipes start with making broth by scratch before proceeding to the actual preparation of a dish. We have playful arguments about whether homemade or store-bought stock makes a difference in recipes. Of course he’s right, but when it comes to time, the quality of ingredients are sacrificed. As his nine-to-five working daughter, it is my duty to rewrite his recipes starting with organic, low-sodium store-bought broth (preferably from a box, instead of a can or powder to avoid a metallic and salty taste). Such changes encourages people to attempt Dad’s recipes. After all, most beginning cooks are intimidated at the thought of staying in a kitchen for a long length of time.
Here’s a typical weekday situation: A recipe calls for rice. There’s only 30 minutes for dinner. Healthy brown rice takes 45 minutes, and unhealthy white rice is 15 minutes to cook. When it comes to time, I’m guilty of choosing the latter. I have tricks for using grains in weekday meals, such as doubling the requested amount and storing the difference in the freezer, or cooking slow-cooking grains—such as barley and farro—on weekends.
One of my favorite healthy and quick-cooking grains is whole-wheat couscous. Quinoa is another favorite, but the rinsing process is time-consuming. My recent discovery is freekeh, a familiar grain in Arabic cuisines with a 15 to 20 minute cooking time.
There are kids named “Kale,” and it’s not their nickname. Specialty fast food restaurants prominently feature locally grown kale. Some people are panicking about a pending kale shortage. Other people—unaffected by the news of a shortage—casually blitz kale into smoothies, simmer with smoked meat, toss with salads, and more. People can’t get enough of this trendy green. Read more