On the shelves now the purple topped turnip is sweet. Keep away from the softballs and stay around hardballs to golf balls (for size reference note "Onions" prior to this post). A 1/4" dice sauteed at high heat, agitated to keep them cooking uniformly, without salt or pepper, makes a nifty side to many dishes. I am strongly against salting at the start of or in the middle of cooking. I think it forces too much moisture out of the food. There's plenty of time to salt afterwards. I just cut off the top knot and bottom root, peeled with a vegetable peeler and sliced and diced.
Food preparation is cutting. I don't think you can get away from it. For an average dinner I spend most of the time preparing in some fashion which most often is cutting: slicing, dicing, peeling, paring, and so on. I am a big fan of cutting as you increase the surface area and so can cook faster and taste more of the food and have a great texture.
I do want to try mashing/whipping turnips to see what that is about.
I got distracted and will make a turnip dauphinoise The recipe is simple and is really slicing, mixing, and cooking.
The whipped turnips still intrieuges me so it will be worked on soon. Liz was selling wonderful, firm purple tops at the winter market here. An experiment sponsored by Berkshire Grown to see what response could be had from growers, servers, and buyers. Although overcast it it was well attended and festive and very social.
13 January 2010
04 January 2010
Brussels sprouts
Those vegetables that were distasteful, were over cooked. You know the ones I'm talking of. Very overcooked. I think the fibre without flavor is a real deal killer. Colorless vegetables or dull ones also work against the pleasure. I think a recent foray into Brussels sprouts was notable. I hashed the sprouts after cutting off the old looking ends and any worm-eaten outer leaves; not many in my case. I found them on ice in a large display at my local green grocer.
A cut in half, the long way, the cut in thirds, long way again, then dicing them across the previous cut yields what I am calling hashed Brussels sprouts. What is waiting for the Brussels sprouts is important. I slowly cooked, at low heat, 4 cloves of garlic. When fragrant I then cranked up the heat under the pan. Then into this pan I put the hashed (diced) veggies. Stirring a bit to mix it all up you can see the greens and yellows intensify. I take that as a good sign when cooking vegetables. You're done. Less than a minute. Or two at best. When sampling the sprouts at the end of cooking you can taste a wonderful tone of nuts, but the essential sprout flavor is there. To finish before serving there are lots of options. A light salt and pepper is important. You can grate some Reggiano or basic Parmesean cheese. I served mine with some sauce made with French Dijon mustard and chicken stock, simmered a bit. Butter would be a real crowd pleaser. I think these Brussels sprouts are often not cooked to show off their great taste.
I think serving them as individual leaves is also great, but a real effort. You have to love those for whom you will make it. It's a sit in the lap with a bowl and paring knife kind of day. Either a silent meditation or a chat with some friends.
Karen toasted some pecans, chopped them a bit and sprinkled over sauteed sliced Brussels sprouts. Very notable.
I ate at a new restaurant in Lenox last night. That chef put Brussels sprout slices in with balsamic, blue cheese, and pancetta. Wonderful combo. For my taste the Brussels sprouts were cooked a bit more than necessary. Maybe cooked and held for service.
I think, though, they are really seasonal and may disappear from shelves at some time in early winter. I would check to see if they were available from my local CSA.
A cut in half, the long way, the cut in thirds, long way again, then dicing them across the previous cut yields what I am calling hashed Brussels sprouts. What is waiting for the Brussels sprouts is important. I slowly cooked, at low heat, 4 cloves of garlic. When fragrant I then cranked up the heat under the pan. Then into this pan I put the hashed (diced) veggies. Stirring a bit to mix it all up you can see the greens and yellows intensify. I take that as a good sign when cooking vegetables. You're done. Less than a minute. Or two at best. When sampling the sprouts at the end of cooking you can taste a wonderful tone of nuts, but the essential sprout flavor is there. To finish before serving there are lots of options. A light salt and pepper is important. You can grate some Reggiano or basic Parmesean cheese. I served mine with some sauce made with French Dijon mustard and chicken stock, simmered a bit. Butter would be a real crowd pleaser. I think these Brussels sprouts are often not cooked to show off their great taste.
I think serving them as individual leaves is also great, but a real effort. You have to love those for whom you will make it. It's a sit in the lap with a bowl and paring knife kind of day. Either a silent meditation or a chat with some friends.
Karen toasted some pecans, chopped them a bit and sprinkled over sauteed sliced Brussels sprouts. Very notable.
I ate at a new restaurant in Lenox last night. That chef put Brussels sprout slices in with balsamic, blue cheese, and pancetta. Wonderful combo. For my taste the Brussels sprouts were cooked a bit more than necessary. Maybe cooked and held for service.
I think, though, they are really seasonal and may disappear from shelves at some time in early winter. I would check to see if they were available from my local CSA.
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